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Signature dish

We take a look at a few of our favourite celeb chefs and their signature dishes!

Antony’s signature dish of lamb shank with garlic, rosemary and flageoloet beans is a twist on a classic French peasant dish, which became his trademark when he opened Bistro 190.
Aldo Zilli is a big fan of sea trout and introduces us to a simple but delicious smoked trout and potato salad he came up with years ago.

Rachel Allen believes desserts are always in fashion and proves it with her indulgent chocolate orange mousse. And Keith Floyd, who suggests there are as many versions of masala in Indian cooking as sexual positions in the Karma Sutra shares the recipe he calls Floyd’s green masala.


Antony Worrall Thompson’s Lamb shank with garlic, rosemary and flageolet beans
Serves 2

Lamb Preparation

  • 2 lamb shanks
  • 12 small rosemary sprigs
  • 12 slivers garlic
  • 6 tinned anchovies
  • Salt and ground black pepper

Braising Preparation

  • 50g duck fat, butter or dripping
  • 2 carrots roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 leek, roughly chopped
  • 1 head garlic, broken up
  • 1 sprig thyme
  • 1 sprig rosemary
  • 1 bay leaf
  • ½ bottle red wine
  • 600ml lamb stock

Sauce Preparation

  • 115g streaky bacon lardons, blanched
  • 2tbsp extra virgin olive oil
  • ½ carrot, finely diced
  • ½ celery stalk, finely diced
  • ½ onion, finely diced
  • 2 cloves garlic, peeled, finely chopped
  • 2 sprigs thyme
  • 2 sprigs rosemary, chopped
  • 4 tomatoes, seeded and finely diced
  • 375g tin flageolet beans

Finishing off ingredients

  • 1tbsp chopped black olives
  • 1tbsp chopped flat leaf parsley
  • 1tbsp chopped roasted red peppers
  • 2tbsp Parmesan, grated
  • 4tbsp chopped parsley
  1. Remove majority of fat from the shanks; make three deep incisions in each joint and insert in each half an anchovy wrapped around a skewer of rosemary and garlic. Season the meat.
  2. Preheat the oven to 140-150ºC/275-300ºF/Gas mark 1-2. Fry the joints to brown all over in duck fat, remove from the pan and add carrots, celery, leek, onion, garlic and herbs. Cook over a high heat until vegetables are brown, deglaze with red wine, scraping the residue on the bottom of the pan. Add the stock; place the joints on top of the veg, cover and cook in a slow oven for 4 hours.
  3. For the sauce, brown the bacon in oil, reduce heat and add carrot, celery, onion and garlic; cook for 8 minutes until veg have softened. Add thyme, rosemary, tomatoes and beans.
  4. When the lamb’s finished cooking, remove the joints to a casserole and keep warm. Whiz the residue of ingredients in a blender. Pass this sauce through a strainer onto the bean mixture and simmer for half an hour.
  5. Five minutes before serving fold in the olives, parsley, peppers and parmesan. Season to taste and pour over the lamb. Garnish with parsley.

Aldo Zilli’s Smoked trout and potato salad
Serves 6

For the Lemon mayonnaise

  • 1 egg yolk
  • 50ml lemon juice
  • Zest one lemon
  • Sea salt
  • Freshly ground black pepper
  • 100ml mild oil

For the trout and potato salad

  • 100ml extra virgin olive oil
  • 50ml lemon juice
  • 1tbsp red wine vinegar
  • 1 clove garlic, crushed with sea salt
  • Freshly ground black pepper
  • 2tbsp chopped mint
  • 2tbsp finely sliced spring onions
  • 1 red pepper, deseeded and sliced
  • 1 stalk celery diced
  • 1tbsp capers
  • 500g unpeeled waxy potatoes
  • 250g smoked rainbow trout, skin and bones removed
  1. To make the mayonnaise place the egg yolk, lemon juice, zest, salt and pepper in a bowl and whisk until fully combined.
  2. Add the oil drop by drop, whisking constantly. When it starts to thicken add the oil in a steady stream until totally combined. If the lemon mayonnaise is too thick, add a tbsp of warm water. Keep in the fridge.
  3. To make the trout/potato salad place the olive oil, lemon juice, vinegar, crushed garlic and sea salt, and pepper in a bowl and whisk.
  4. Stir in the chopped mint and parsley, spring onions, red pepper, celery and capers.
  5. Cook the potatoes in salt water until tender. Drain and allow them to cool for a few minutes or until you can comfortably handle them, before peeling and slicing.
  6. Add the chopped potatoes to the dressing while they’re still warm and stir gently to combine.
  7. Divide the salad between your plates, top with the smoked rainbow trout and drizzle with mayonnaise.

Rachel Allen’s Chocolate orange mousse
Serves 8

  • 200g bar Bournville chocolate
  • 150ml pouring double cream
  • 250g mascarpone cheese, at room temperature
  • 2tbsp Grand Marnier (or orange juice if you prefer)
  • Zest of an orange, finely grated
  • 8 small coffee cups or shot glasses
  1. Roughly slice 2 squares of Bournville chocolate into thin strips and set these aside. Break the remainder of the chocolate into a heatproof bowl.
  2. Pour the double cream over the broken chocolate and sit the bowl over a pan of simmering water. Stir until smooth and melted – make sure the water is only simmering, not boiling; otherwise the chocolate will become lumpy. Set this mix aside to cool slightly.
  3. Spoon the mascarpone cheese into a large mixing bowl, stir in the Grand Marnier or orange juice and
    the orange rind, and mix with a spatula until smooth. Gradually add melted chocolate and cream to the mascarpone cheese and mix with a spatula until the mixture becomes smooth and glossy.
  4. Pour the mixture into the coffee cups or shot glasses. Sprinkle the reserved sliced chocolate on top.
  5. Transfer the finished chocolate orange mousses to the fridge to set for a minimum of an hour. Serve at room temperature.

Keith Floyd’s Green masala
Taken from Floyd’s India, Keith Floyd, Collins, £12.99

  • 1tbsp coriander seeds
  • 1tbsp ground turmeric
  • ½tbsp cumin seeds
  • ½tbsp cloves
  • 1 cinnamon stick
  • A handful of chopped fresh green chillies
  • A few cloves of garlic, peeled
  • A small piece of root ginger, peeled
  • 1 cup of chopped red shallots
  • 1 small sprig of fresh mint
  • 1 bunch of fresh coriander
  • A little sugar and salt
  • A little white wine vinegar
  1. Dry roast all the dried spices in a pan over a low heat, stirring, until they crackle.
  2. Put all the ingredients into a food processor with a little vinegar and grind to a smooth paste.
  3. To use the masala, heat some oil in a pan, stir in the masala and cook for a few minutes. To make a gravy, add water or coconut milk. Add meat, fish or veg of your choice and simmer gently until cooked.

 


Written By Charlotte Maugham
photographs: fresh food images, pa photos, steve lee
First Published in At Home with Antony Worrall Thompson, December 2008

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