What was the last dish you cooked for yourself? Lobster and lime quesadilla with avocado and pear salad.
Who would cook you your last meal on earth? The starter would be by French chef Marc Veyrat, the soup would be by Alain Ducasse [of The Dorchester in London]. Guy Savoy [of Guy Savoy in Paris] would make me a duck or game main course, and dessert would be by [Spanish pastry chef] Oriol Balaguer.
What one dish could you happily eat for the rest of your days? Fillet steak Rossini.
What’s in your fridge at home? Well, it’s not that glamorous – there’s a bowl of what used to be fresh herbs, home-made chilli sauce and smoked salmon. But I tend to eat at the hotel, instead of at home – the food’s better!
What dish would you be happy never to eat again? Anything with sardines.
Describe Dubai’s dining scene in three words. Awesome, varied and exciting.
If you weren’t a chef, you’d be… I’d be The Man from Atlantis or Batman – I’m not fussy. Taste Chef Lloyd’s food at the JW Mariott Dubai, Deira (04 262 4444).
Jimbaran Bali chicken
‘I created this dish in Jimbaran Bay in Bali, Indonesia: a place with many happy memories. I was with a group of friends in a paradise location surrounded by amazing spices. It tasted so good, we invited the local lifeguard to join us and we sat on the beach at sunset soaking up the good company and delicious food. This is the tasty recipe that’ll take you exactly 29 minutes to cook – it serves four people.’
Ingredients 50ml vegetable oil 1 whole chicken, cut into pieces Tinned coconut milk Five pieces of star anise 1 tsp shrimp paste 1 tsp of each: cloves, nutmeg, cinnamon, mace, cumin, peppercorns and turmeric 1 tbsp palm sugar 20g red chillies, finely chopped, or sambal oelek (chili paste) 15g galanghal or ginger, peeled and roughly chopped 15g garlic, chopped 1 tsp tamarind, rehydrated in hot water 1/2 cup sliced shallots or white onions
Method 1 Heat the oil in wok or pot and fry the chicken until it’s golden brown on both sides. 2 Add the shallots or onions, ginger and garlic and cook for four to six minutes. 3 Add the spices, palm sugar and shrimp paste, then stir on a medium heat for six to eight minutes. Add a splash of coconut milk if the mixture starts to stick. 4 Add the remaining coconut milk, star anise and tamarind. Let it simmer for up to five minutes. 5 Serve with rice and enjoy.