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Ingrid Bianchi, Los Angeles, CA (2026)

08/15/2024

Family breakfast station

Method
STEP 1
Fry the bacon in a dry frying pan over a medium-high heat for 2 mins on each side, or until crisp. Spoon the yogurt into a small bowl, drizzle with honey and place on a shallow dish with the berries alongside. Spoon the soft cheese into a second small bowl, season with black pepper and put on a shallow dish alongside the salmon and lemon wedges. Put the avocado slices and bacon on another plate. Arrange all the dishes on a large serving tray, leaving space in the middle.

STEP 2
Melt the butter in the frying pan over a low-medium heat. When foaming, pour in the eggs and stir with a spatula until set to your liking. Stir in the cream. Season. Tip into a bowl, scatter with the chives and put in the centre of the tray. Serve with the warm croissants and bagels.

08/07/2024

Fresh salmon niçoise

Method
STEP 1
Combine the onion, vinegar, oil, olives and herbs in a medium bowl.

STEP 2
Boil the potatoes in the base of a steamer for 10 mins. Add the eggs (top up with boiling water from the kettle if they’re not submerged). Tip the green beans into a pan and put the steamer on top, then cook for 8 mins more.

STEP 3
Remove the potatoes and eggs from the steamer, but don’t drain. Add the salmon to the water and cook for 5 mins. Stir the warm potatoes into the dressing.

STEP 4
To serve, divide half the lettuce between two plates (or pile onto one platter) along with half the green beans and tomatoes, then spoon half the dressed potatoes on top. Remove and discard any skin from the salmon, then flake half the fish over the salad. Peel one egg, halve and serve one half over each salad. Chill the remaining ingredients for the next day to eat cold. Will keep covered and chilled for up to a day.

08/02/2024

Healthy cookies

Method
STEP 1
Preheat the oven to 200C/180C fan/gas 4 and line two baking trays with baking parchment. If you're using an air fryer, skip preheating at this stage.

STEP 2
In a bowl, mix the banana, oats, almonds, cinnamon, and a pinch of salt to create a sticky dough. Gently stir through the raspberries, being careful not to break them up. Scoop up tbsps of the mixture and roll them into balls. For the oven, place them on the prepared baking trays and flatten them with your hand. For the air fryer, you can proceed to the next step.

STEP 3
If you're using the oven, bake the cookies for 15 mins until they feel firm around the edges and are golden brown. If you're using the air-fryer, preheat it to 180C for 4 mins. Place the cookies in a single layer in the air-fryer basket. You may need to do this in two batches. Air-fry them for 8-10 mins until they feel firm around the edges and are golden brown.

STEP 4
Once the cookies are done, leave them to cool. They can be stored in an airtight container for up to three days.

07/25/2024

Lamb stew with fluffy rosemary & cheddar dumplings

Method
STEP 1
Season the lamb pieces and toss in the flour. Heat 1 tbsp of the oil in a large flameproof casserole dish over a medium-high heat and brown half the lamb pieces, ensuring they’re deeply coloured before turning over to brown on all sides. Remove to a bowl. Repeat with the remaining oil and the rest of the lamb pieces. Be careful not to overcrowd the pan, or the lamb will steam rather than brown.

STEP 2
Fry the bacon in the pan for a few minutes, then tip in the veg and garlic. Cook for 3-4 mins more until the veg has just started to soften, then stir in the browned lamb, the pearl barley, rosemary, tomato purée, Worcestershire sauce, redcurrant jelly and stock. Season well, then tuck the bay leaves into the sauce. Bring to a simmer.

STEP 3
Cut out a circle of baking parchment that’s large enough to cover the stew (this is called a cartouche, and it helps keep the meat submerged in the stew). Put this directly on the surface of the stew, then cover with the lid and turn the heat to low. Simmer for 1 hr 30 mins-2 hrs, or until the meat is tender but not falling apart. Alternatively, transfer to a slow cooker for 6-8 hrs on low. Once cooled, will keep frozen for up to six months.

STEP 4
Meanwhile, make the dumplings. Weigh the flour out into a bowl and add the baking powder and ½ tsp salt. Stir in the rosemary and half the cheddar. Make a well in the centre and tip in the yogurt, then mix to firm but pliable dough, adding a splash of water if it feels too dry. Divide the dough into 12 equal pieces and roll into balls. Chill until needed.

STEP 5
Heat the oven to 180C/160C fan/gas 4. Remove the stew from the heat, discard the cartouche and arrange the dumplings on top of the stew. Cover with the lid, transfer to the oven and cook for 20 mins. Remove the lid and sprinkle the rest of the cheddar over the dumplings. Cook for 10-15 mins more, uncovered, until the dumplings have browned and puffed up.

07/18/2024

All-American T-bone

Method
STEP 1
Heat oven to 200C/180C fan/gas 6. Put an ovenproof griddle pan on a high heat. Season the steak on both sides, then rub both sides with the garlic cloves, thyme and olive oil. Put the steak in the hot pan and char the underside for 2 mins or until griddle lines appear. Turn the steak over to brown the other side, rub the top with the thyme again, then lay the thyme and garlic on top of the meat.

STEP 2
Once evenly browned all over with griddle lines, put the thyme and garlic to one side, hold the steak with a pair of tongs to cook its fatty side and render it down so it’s soft rather than gristly. This will take a few mins. Lay the steak flat again, put the thyme, garlic and butter on top and transfer the pan to the oven to finish cooking for 4-5 mins, until the meat reaches 62-65C on a probe thermometer (or until cooked to your liking).

STEP 3
Rest the meat for 5-6 mins. Serve on a board or large plate in the middle of the table.

07/11/2024

Kidney bean curry

Method
STEP 1
Heat the oil in a large frying pan over a low-medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.

STEP 2
Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.

STEP 3
Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with the basmati rice and the coriander leaves.

07/08/2024

Spiced potato cake with mint raita

Method
STEP 1
Put half the potatoes in a large pan of cold water and bring to the boil. Add the remaining potatoes and simmer for 12 mins until just tender (boiling the potatoes like this will mean that some will be more cooked than others). Drain, then dice.

STEP 2
Meanwhile, melt 85g/3oz of the butter in a large pan and fry the cumin, fennel and nigella seeds until they start to crackle. Stir in the ginger and onions, then cook for 10 mins, stirring frequently until the onions are tender.

STEP 3
Stir in the turmeric, ground coriander and chillies, cook for a min, then add the potatoes and cook, turning them in the from the turmeric. Take off the heat. Chop half the coriander leaves and add to the potatoes, along with a heaped tsp salt, the peas and lime juice. Stir well and set aside.

STEP 4
Melt the remaining butter. Line the base and sides of a greased 23cm clip-sided or loose-based cake tin with filo pastry, brushing each sheet generously with melted butter as you lay them, butter-side down, in the tin – build up several layers so that the pastry is an even thickness all over. Allow plenty of excess pastry to hang over the tin. Put the spinach in the microwave and cook according to the pack instructions. Squeeze out all the excess juice and season.

STEP 5
Tip half the potato filling into the tin, pack down, then cover with the spinach. Top with the remaining filling, then fold over the excess pastry to cover the filling, brush with more butter and scatter with nigella seeds. You can now chill the pie overnight if you want to get ahead.

STEP 6
To serve: Heat oven to 180C/fan 160C/gas 4. Bake for 45-50 mins until golden and crispy. Meanwhile, tip the yogurt, coconut cream and remaining coriander into a food processor with the mint sauce and some seasoning, and whizz until smooth. Serve with a green salad tossed with chopped bananas coated in lime juice, finely chopped red onion and a handful of sugar-coated cashews.

07/01/2024

Mushroom & spinach risotto

Method
STEP 1
Heat the oil and butter in a large deep frying pan. Add the onion and cook gently for 5 minutes until softened. Stir in the mushrooms and garlic and cook gently for 2-3 minutes.

STEP 2
Stir in the rice to coat with the onion and mushroom mixture. Pour in the wine and cook over a moderate heat for about 3 minutes, stirring from time to time, until the wine is absorbed.

STEP 3
Reduce to a gentle heat. Add the tomatoes and 125ml/ 4fl oz of the stock and cook for about 5 minutes until the liquid is absorbed. Pour in a further 125ml/4fl oz stock and continue cooking until absorbed. Repeat with the remaining stock, until it is all absorbed and the rice is creamy and tender.

STEP 4
Stir in the parsley and half the parmesan. Season to taste. Scatter the spinach over the risotto. Cover and cook gently for 4-5 minutes until the spinach has just wilted. Serve immediately sprinkled with the remaining parmesan.

06/22/2024

New potato & tamarind salad

Method
STEP 1
To make the dressing, put the tamarind pulp in a small pan, pour over 75ml boiling water and add the sugar, cumin and ginger. Simmer, without a lid, until the dressing thickens and becomes syrupy, about 10-15 mins. It should have a pleasant tang – add extra sugar if needed.

STEP 2
While the tamarind is cooking, bring a large pan of salted water to the boil and add the potatoes. Return to the boil and cook for 15 mins until tender. Drain, then cool slightly before halving them. Transfer to a big mixing bowl and spoon over the dressing, gently stirring to make sure the potatoes are well coated. Drizzle over the yogurt, scatter over the coriander, and serve warm or at room temperature.

06/14/2024

Veggie burritos

Method
STEP 1
To make the salsa, combine the red onions, tomatoes, vinegar, half the parsley and half the oil, then season to taste. Toss the avocado slices with a splash of the lime juice, and set aside.

STEP 2
Heat the remaining oil in a non-stick pan over a medium-high heat and cook the onions for 5 mins, then stir in the grated carrot and mushrooms, and cook for 3-5 mins more until lightly browned. Mix in the tomato purée and spices, and cook for 3-5 mins until the purée turns dark red. Pour in 200ml water, the kidney beans, corn and remaining parsley. Cook for 5-6 mins until the mixture has reduced, thickened and is heated through. Season with the cayenne pepper and salt and pepper to taste.

STEP 3
Warm the tortillas following pack instructions and reheat the rice until piping hot. Assemble the burritos by topping the tortillas with the lettuce, vegetable filling and rice. Dot over the avocado slices and soured cream, then fold in one side of the tortillas and roll up. Serve warm, with the salsa on the side.

06/07/2024

Beef bulgogi stir-fry

Method
STEP 1
Put the ginger, soy, mirin, garlic, pineapple, chilli flakes, sugar and 1 tsp of the sesame oil in a food processor and blend until fine. Pour the marinade into a bowl, add the meat, mix well and leave to sit while you prepare the onion.

STEP 2
Heat the remaining sesame oil in a large wok or frying pan until very hot. Add the onion and stir-fry for a few mins. Add the beef and the marinade, stirring constantly until it’s cooked through, about 5 mins. Sprinkle with the sesame seeds and serve with rice and chopped spring onions.

05/31/2024

Pistachio barfi

Method
STEP 1
Blitz the pistachio nuts in a small food processor until finely chopped. Take care not to overwork them or they will become oily. Set aside.

STEP 2
Split the cardamom pods and remove the seeds. Pound the seeds to a powder in a pestle and mortar with 1 tsp of the sugar.

STEP 3
Heat the milk in a large wok or karahi over a medium heat and boil, stirring all the time with a metal spoon, until it reduces to a thick cream – you want the milk to reduce rapidly so it retains its creamy colour without browning, about 20-30 mins. Keep scraping down the sides of the pan to prevent scorching. The milk should have left the sides of the pan and have the consistency of scrambled eggs.

STEP 4
Spoon this thick paste into a bowl and leave to cool before chilling for 2-3 hrs. You should now have 225-250g of reduced milk solids, known as ‘khoya’.

STEP 5
Coarsely grate the khoya on a box grater and put it in a sturdy casserole or wok. Add the cardamom powder and remaining caster sugar and cook over a gentle heat, stirring all the time, until the sugar has dissolved and the mixture has thickened, about 10 mins.

STEP 6
Take the pan off the heat, add the chopped nuts and mix well. Line a baking tray with baking parchment and transfer the warm barfi mixture onto the paper, patting it out to a rectangle. Cover with another sheet of parchment, and gently roll the barfi into a 16 x 19cm rectangle about ½cm thick with a rolling pin. Leave to set for 3-4 hrs. If your kitchen is very warm, put the tray in the fridge for 30 mins.

STEP 7
Remove the top sheet of paper. Rest a sheet of the silver leaf, if using, on the barfi, silver side facing downwards. Gently rub the back of the paper with your fingers, the silver leaf should transfer onto the mixture – try not to touch the silver leaf with your fingers as it will stick to them. Or, press chopped pistachios onto the mixture while still warm, if you like.

STEP 8
Cut the firm barfi into 3 x 4cm diamond shapes. Will keep at room temperature in an airtight box for 3-4 days.

Ingrid Bianchi

08/15/2024

08/07/2024

08/02/2024

07/25/2024

07/18/2024

07/11/2024

07/08/2024

07/01/2024

06/22/2024

06/14/2024

06/07/2024

05/31/2024

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