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Lacey Williamson, Los Angeles, CA (2026)

08/07/2024

Kale soup

Method
STEP 1
Heat the oil in a large pan over a medium heat and fry the onions and garlic for 5 mins, then add the celery and peppers. Fry for another 5 mins, adding the smoked paprika in the last minute. Stir in the tomatoes, oregano and stock. Bring to the boil.

STEP 2
Tip in the penne, green beans and kale, bring back to the boil and cook over a medium heat for 10 mins. Stir in the cherry tomatoes and basil, and cook for a few minutes more until the tomatoes have burst.

STEP 3
To serve, spoon two portions of the soup into shallow bowls and sprinkle over half the cheese. Keep the remainder for another day. Will keep chilled in an airtight container for up to four days or frozen for up to three months. Reheat in a pan over a low-medium heat until piping hot, then serve with the remaining cheese.

08/01/2024

Poached chicken breast

Method
STEP 1
Tip the carrot, celery and garlic into a large saucepan. Tie the herbs together in a bunch with a piece of kitchen string, then add to the pan with the chicken breasts, water and 2 tsp salt (adding a little more water if it doesn’t quite cover the chicken). Bring to the boil, then immediately lower to a simmer and cook over a very low heat for 15 mins, or until the juices run clear in the thickest part of the breast.

STEP 2
Remove the pan from the heat and scoop out the chicken breasts from the poaching liquid. Wrap the chicken in tin foil and leave to rest for 5 mins. Slice or tear the chicken into pieces and use in salads, soups or sandwiches.

07/25/2024

Tahini Mississippi mud pie
Method
STEP 1
Put the biscuits in a food processor and blitz to crumbs, or tip into a bowl and gently bash with the end of a rolling pin. Mix in the melted butter. Tip into a deep 26cm fluted tart tin, and use a spoon to press the crumbs into the base and up the sides of the tart tin making sure it's compact and there are no gaps. Leave to chill in the fridge.

STEP 2
Heat the oven to 180C/160C fan/gas 4. Melt the chocolate and butter in a bowl in the microwave in 30-second bursts, stirring regularly until smooth, or in a heatproof bowl set over a pan of simmering water (ensuring the bowl doesn’t touch the water). In another bowl, beat the sugar and eggs with an electric whisk for 4-5 mins until creamy.

STEP 3
Pour the chocolate mixture and tahini into the sugar and egg mixture. Sieve the flour, cocoa powder and ½ tsp salt over the wet ingredients, then gently fold everything together, being careful not to knock out too much air. Pour the brownie mixture into the tart case and put on a baking tray (some butter might ooze from the tin). Bake in the middle of the oven for 20 mins until just set – it should still have a wobble in the centre. Cool at room temperature for about 2 hrs.

STEP 4
Meanwhile, make the topping. Put the custard and chocolate in a pan and cook over a medium heat, stirring, until the chocolate has melted. Remove from the heat and set aside to cool.

STEP 5
Spread the chocolate custard over the brownie layer. Chill for 30 mins until firm.

STEP 6
Whip the cream, 1 tbsp tahini and icing sugar together until it holds soft peaks. Pile on top of the pie and decorate with the sesame brittle. Will keep chilled for up to three days.

07/18/2024

Smoky braised brisket

Method
STEP 1
Rub the brisket with the sugar and 1 tbsp sea salt and let sit for 5 mins. Mix the spices and 1 tbsp pepper, then rub all over the brisket. Leave to marinate in the fridge for at least 1 hr, or preferably more.

STEP 2
Take the meat out of the fridge 30 mins before cooking. Rehydrate the chipotle in hot water. Heat oven to 140C/120C fan/gas 1. Heat a heavy-bottomed flameproof casserole over a medium-high heat and add the dripping or oil. Brown the meat on all sides, then transfer to a plate.

STEP 3
Add the onion, carrot, garlic, thyme and bay leaf to the casserole and fry over a medium-high heat for 6-8 mins until aromatic, softened and starting to char and colour. Drain and chop the chipotle and add to the pot along with the brisket, star anise, lemon zest and stock. Bring the stock to a gentle simmer, then cover with a lid and put in the oven for 3 hrs or until tender.

STEP 4
Remove the brisket from the casserole and wrap in foil to keep warm while you finish making the spicy gravy. Put the casserole on the hob over a high heat and reduce for about 20 mins until beginning to thicken. Stir the flour and butter into a paste and add to the casserole. Stir until the paste has dissolved and the sauce is smooth and pourable. Season with salt and honey until you’re happy with the flavour.

STEP 5
Mix the chives and soured cream with a squeeze of lemon juice. Unwrap and slice the brisket and reheat the slices briefly in the warm gravy, then serve with crispy, salt-roasted jacket potatoes, buttered kale and the soured cream.

07/11/2024

Chinese chicken curry

Method
STEP 1
Toss the chicken pieces in the cornflour and season well. Set them aside.

STEP 2
Fry the onion in half of the oil in a wok on a low to medium heat, until it softens – about 5-6 minutes – then add the garlic and cook for a minute. Stir in the spices and sugar and cook for another minute, then add the stock and soy sauce, bring to a simmer and cook for 20 minutes. Tip everything into a blender and blitz until smooth.

STEP 3
Wipe out the pan and fry the chicken in the remaining oil until it is browned all over. Tip the sauce back into the pan and bring everything to a simmer, stir in the peas and cook for 5 minutes. Add a little water if you need to thin the sauce. Serve with rice.

07/04/2024

Mint relish & raita

Method
STEP 1
Put the herbs in a food processor along with the chillies, salt, sugar, lemon, 1 tbsp water and 2 tbsp yogurt. Blend really well to make a green paste. Tip into a bowl.

STEP 2
Spoon off 4 tbsp and mix with the rest of the yogurt to make raita. Cover and chill both overnight.

07/01/2024

Stir-fried rice with cabbage & bacon

Method
STEP 1
To serve, heat the oil in a large frying pan or wok, add the lardons and fry for a minute. Tip in the cabbage and onions, stir round the pan then pour over 2 tbsp water and the reserved duck marinade. Pile the rice and peas on top then cover the pan and cook for 5 minutes. Take off the lid, toss well and serve.

06/22/2024

Sticky tamarind tomato & spinach whirl
Method
STEP 1
Heat the oven to 160C/140C fan/gas 3. Mix the tomatoes, garlic, half the oil, tamarind and sugar together, along with a generous pinch of seasoning. Tip onto a baking tray and put in the oven for 25-30 mins or until sticky and roasted. Leave to cool a little.

STEP 2
Heat the remaining oil in a large frying pan over a medium heat, then add the leek and spring onions, stirring occasionally until softened, about 10 mins. Leave to cool completely, then tip into a bowl and mix with the spinach, feta, roasted tomatoes, eggs, coriander, smoked paprika and seasoning.

STEP 3
Heat the oven to 200C/180C/gas 6. Brush a sheet of filo with melted butter, then lay another sheet on top and brush with butter again, keeping the rest of the filo covered with a clean, damp tea towel to stop it drying out, Spoon a third of the filling along the long side of the rectangle and gently roll into a long tube. Repeat this two more times until you have used all the filo and filling. In a round pie dish, or round ovenproof pan, carefully coil the three filo rolls from the outside of the dish in towards the middle, so you end up with a large spiral. Don’t worry if it cracks a bit – you can layer the filo to cover any cracks. Brush the whole spiral with more butter, sprinkle over the chilli flakes and bake for 50-60 mins until deep, golden brown. Scatter over the extra coriander to serve.

06/14/2024

Mexican potato wedges

Method
STEP 1
Cut the potato into 4 wedges. Sprinkle with mild chilli powder and microwave on High for about 5 mins until cooked. Meanwhile, stir in the mixed pulses with more spice powder and the garlic clove, then heat in microwave on High for 2 mins. Spoon over the potatoes and serve with low-fat soft cheese.

06/07/2024

Phat Thai

Method
STEP 1
Soak the noodles in cold water for up to 2 hrs, then drain and set aside. Using a pestle and mortar, pound the garlic with the chopped coriander stems or roots.

STEP 2
Heat the oil in a wok over a high heat. When shimmering, add the garlic and coriander mix. Stir for a few moments, then add the prawns and pickled turnip, if using. Cook for 30 secs, then add the sugar. Add the noodles and stir for 1 min, making sure everything is well mixed. Add the eggs and cook for 2 mins more.

STEP 3
Pour in the oyster and fish sauce, then add the beansprouts, lime juice, most of the spring onions, most of the roasted peanuts and most of the chilli. Toss and cook for around 2 mins, then serve scattered with coriander and the rest of the chilli, peanuts and spring onions.

05/31/2024

Indian pancakes with saffron & rosewater cream (malpua & rabri)

Method
STEP 1
To make the rabri, heat the milk over a medium heat, then boil until it reduces to a cream. It’s best to use a wok, karahi or a sturdy casserole for this – you want the milk to reduce quickly so that it retains its creamy colour without browning. Stir continuously, scraping down the sides of the pan as it cooks.

STEP 2
After about 20 mins, the milk will have reduced by two-thirds and have the consistency of double cream. Stir in the caster sugar and continue cooking until the sugar has dissolved. Add the saffron strands along with the soaking milk and the rosewater. Spoon the cream into a bowl and leave to cool, before transferring to the fridge.

STEP 3
To make the malpua batter, sieve the flour and salt into a medium bowl and mix in the milk powder and fennel seeds. Make a well in the middle of the flour and whisk in enough milk to make a smooth batter – aim for the consistency of double cream. Cover and leave it to rest at room temperature for 20 mins.

STEP 4
To make the syrup, put the sugar in a pan with 300ml water, heat gently, stirring, to dissolve (do not let the water boil). Add the cardamom pods, then simmer for 5 mins. Turn off the heat and gradually stir through the saffron along with its soaking water. Cover the pan and keep the syrup warm while you make the pancakes.

STEP 5
Heat enough ghee in a deep-sided frying pan to create a depth of 3cm when melted. Whisk the batter – it will have thickened slightly and should now have a coating consistency. Add a little more milk if needed.

STEP 6
Once the ghee reaches 130C, or when a cube of bread dropped in browns in 1 min, carefully drop in tablespoons of the batter, leaving room for them to spread. Each pancake should be about 7cm in diameter when it spreads. Take care not to overcrowd the pan.

STEP 7
Cook the pancakes in batches for 2-3 mins. Once the batter has set, increase the heat slightly, and continue cooking until the pancakes are golden. Remove from the oil using a fish slice and drain on kitchen paper.

STEP 8
Add the hot pancakes to the warm syrup in batches, letting them steep for 2-3 mins. Drain the pancakes, then transfer to a serving plate and cover to keep them warm. Repeat the process with the remaining batter and syrup – there should be 14-16 small pancakes.

STEP 9
Spoon any extra saffron and cardamom syrup around the pancakes and top each with a generous helping of chilled rabri. To serve, scatter with chopped pistachios and rose petals, if you like.

05/27/2024

Baked tomato, gruyère & potato gratin

Method
STEP 1
Heat oven to 180C/160C fan/gas 4. Generously grease a large, deep, ovenproof dish. Strip the leaves from 3 of the thyme sprigs. Mix the gruyère with all but 2 tbsp of the grated parmesan, then mix the double cream with the stock.

STEP 2
Start layering up the sliced potatoes with sprinklings of the shallots, garlic, thyme leaves, cheese and most of the walnuts, plus plenty of seasoning. Drizzle a little of the cream mixture over each layer too. When you’ve layered in half of those ingredients, top with half of the tomatoes. Continue layering the rest of the ingredients, finishing with the last of the cream. Top with the remaining tomatoes, then sprinkle over the breadcrumbs, the remaining parmesan and walnuts, and enough thyme to look pretty. Add a few more k***s of butter, then cover with foil.

STEP 3
Bake the gratin for 1 hr 15 mins, then remove the foil and bake for a further 40 mins until golden and crispy on top, and a knife poked into the centre of the potatoes slides in easily. Leave to rest for 10-15 mins, then serve.

Lacey Williamson

08/07/2024

08/01/2024

07/25/2024

07/18/2024

07/11/2024

07/04/2024

07/01/2024

06/22/2024

06/14/2024

06/07/2024

05/31/2024

05/27/2024

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