Previously on RuPaul’s Drag Race UK the top four slayed their final challenge before Ru decided to add one final bit of messiness to the proceedings and eliminated Ellie without a shot at the crown. With that, the newly minted top three took their places on the mainstage and turned out another epic performance as they lip synced for the crown. Despite Tayce obviously slaying from start to finish, however, that was as far as her superior lip syncing skills would take her as she finished as co-runner-up of the season.

Co-runner-up with Bimini, proving to be the gaggiest gag of all the seasons as Lawrence took the crown home to Scotland instead.

By the time Bimini found me backstage, following the sound of my heartbroken tears, I clung to her for dear life, disappointed that her epic run wasn’t rewarded with a crown. She tried to sooth me with assurances that proving herself was more than enough of a win and reminded me I should be as happy for Lawrence as she was.

And well, I am – particularly given you could argue that COVID really killed her momentum and things could have played out if they didn’t have a seven month pause – though that doesn’t take away from the fact Bimini was iconic. And well, if she doesn’t win the first UK All Stars, I will riot.

I have been a friend for Bims for close to a decade now, meeting while studying journalism together so it was so wonderful to see her shine and grow throughout the competition. And while it isn’t the crown that she deserves, a piping hot bowl of Biminestrone Bon Boulash is a close second.

Warming and hearty, this play on Nigella’s green minestrone is delicious. And more importantly, easily converted into a vegan option for our vegan queen. Sweet and fresh, it is the perfect trans-seasonal freshness to get you ready for soup season.

Enjoy!

Biminestrone Bon Boulash
Serves: 8.

Ingredients
3 tbsp garlic oil
1 tsp dried thyme
2 leeks, halved lengthwise and thinly sliced
1 potato, diced
1 celery stalk, finely sliced
3 cups frozen peas
a handful of green beans, trimmed and cut into short lengths
2 zucchinis, half-peeled and diced
1L vegetable stock
salt and pepper, to taste
a handful fresh basil leaves
2 tbsp parmesan cheese, grated (or a vegan substitute)
800g canned cannellini beans, drained and rinsed
500g spinach and ricotta tortellini (or a vegan substitute)

Method
Heat the oil in a large pot over medium heat and cook the thyme until fragrant. Add the leek, potato and celery, and sweat for about five minutes. Stir in the peas and beans, followed by the zucchini and stock. Pop on a lid, bring to the boil and leave to simmer for about 10 minutes, or until the potato is cooked through. Season to taste.

Take out about 2 cups of vegetables and a little liquid and blitz in a blender with the basil and parmesan – being careful to avoid the steam blowing off the lid – and return to the pan alongside the beans and tortellini. Bring back to the boil and cook until the pasta is tender.

Remove from the heat and leave to rest for ten minutes or so before devouring, while manifesting a crown in Bimini’s near future.


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