Previously on RuPaul’s Drag Race UK 12 new dolls waltzed into the Werk Room and while their Season 1 sisters – led by The Vivienne – were icons, they walked so these calls could run. Because damn, this season was perfect from start to finish. We lost star Joe Black first before the sweetest frontline worker of all time Cherry Valentine was felled. The dolls were then gagged by ASOS loving Asttina followed her out the door with a win to her name before Ginny straight up quit the show and exited on her own terms.

Then the world happened and that little ol’ virus that could came a knockin’ at the studio doors with filming shut down for seven months.

When things kicked back off, Sister had a new face while Tia kept her JT style hair for continuity. Sadly, Veronica caught COVID and was unable to return to the show, leading to Joe making a triumphant return for another try. Sadly she became the first boot again before Tia and Sister followed her out the door. Despite having two wins to her name, A’Whora was felled by a bleep riddle comedy show leaving Ellie, Tayce, Bimini and Lawrence to battle for the crown.

Well, the latter three as Ellie was felled ahead of the final lip sync.

While Tayce dominated the lip sync and Bimini dominated the latter half of the competition, it was the all-rounder Lawrence that joined the UK winners circle. And well, it is what she deserves. While Bimini overtook her in the later stages of the competition, Lawrence was consistently in the top and you know she is going to go on to have a long, successful career given she is so damn charming and funny. As such, I was very proud to toast her success with a piping hot bowl of Lawrence Colchannon.

How do you make mashed potatoes even better? Pack it full of flavour and cover it in brown butter, of course! Rich and hearty, this colcannon is the perfect accompaniment for any dish and will have you questioning why you haven’t slathered brown butter over your mash before.

Enjoy!

Lawrence Colchannon
Serves: 6-8.

Ingredients
1kg washed potatoes
200g kale, stripped from stems and roughly chopped
1 cup milk
2 tsp kosher salt
1 tsp pepper
150g unsalted butter
4 spring onions, sliced

Method
Pop the potatoes into a large pot of salted water and bring to the boil. Reduce to a simmer and cook until tender. Add the stripped kale to the pan and cook for a further five minutes before draining everything. Return to the pan and place over the off burner to dry out all the excess liquid.

Aggressively mash the potatoes and kale until semi-smooth before stirring through the milk, salt and pepper and stirring to combine. Place over the lowest heat possible and stir frequently to avoid catching.

Place a small saucepan over a medium heat and slowly melt the butter before cooking until golden brown and starting to get brown bits catching on the bottom. Add in the spring onions, cook for a further minute and remove from the heat. Add half to the potato mixture and stir to combine.

To serve, pour the potato into a dish, whipping with a spatula to form peaks and valleys across the surface. Then drizzle with the rest of the brown butter and devour, like a true queen.


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