Mob say: “The entire Mob workforce has a pretty passionate love affair with crispy chilli oil. We get through jars of it a week, using it to top most meals that come out of the staff kitchen. This speedy gnocchi number is dedicated to all of the Mob team, using our favourite ingredient to form a silky, umami-packed gnocchi sauce. There’s not chopping involved, so this is the perfect lazy supper.”

Serves 4

Takes 20 minutes

Ingredients

• 2 tbsp crispy chilli oil (we like Lao Gan Ma)
• 1 lemon, juiced
• 100g cold salted butter, cubed
• 500g gnocchi 
• 30g Parmesan, grated
• a large handful of basil leaves

Method

Set a large frying pan over a medium heat and add the chilli oil and 150ml of water. Bring to a gentle simmer and add the lemon juice.

Add the butter, reduce the heat to low and whisk to melt – the sauce should get thick and creamy and the butter will emulsify with the water. Remove from the heat.

Set a large saucepan of salted water over a medium heat and bring to a boil. Add the gnocchi and cook for 2 minutes, or until the pieces rise to the surface.

Lift the gnocchi out of the pan with a slotted spoon, then drop it into the sauce, with an extra splash of starchy pasta water if you need it (see Tip). Give it a good mix, adding more pasta water to loosen if needed. Add most of the Parmesan, then season to taste. Spoon the gnocchi onto plates, then top with the basil leaves and

Tip:

If the sauce separates, add a splash more pasta water when you add your gnocchi to the frying pan, and toss vigorously to re-emulsify.

Mob say: “Zhuzhing up instant noodles is a favourite pastime of ours. These creamy, spicy and salty noodles make the perfect quick vegan supper – you can also swap the aubergine for any leftover cooked veg that need using up.”

Serves 2

Takes 40 minutes

Ingredients

• 1 aubergine, cut into 2cm chunks
• 2 tbsp vegetable oil
• 2 tbsp soy sauce 
• 2 tbsp gochujang paste 
• 2 tbsp peanut butter 
• 2 packets of vegan instant ramen

Method

Preheat the oven to 180°C fan.

Line a baking tray with baking paper. Toss the aubergines in a bowl with the oil, spread out on the baking tray and roast for 20 minutes.

Remove from the oven and pour over the soy sauce, tossing well to coat. Return to the oven for 15 minutes until the aubergine is tender, sticky and caramelised. If it looks a little dry and overdone, add a splash of water to the tray to help you get it saucy and coated again.

In a small bowl, whisk together the gochujang, peanut butter and ramen seasoning packets with 3 tablespoons of water. Set aside.

Set a large saucepan of water over a medium heat and bring to a boil. Cook the ramen for 3–4 minutes until tender. Drain in a colander, then add back to the pan and pour in the gochujang mixture. Stir well to combine. Serve the noodles topped with the sticky soy

Mob say: “Something magic happens when then juices from the chicken saturate deep into the sourdough croutons in this dish, getting them all caramelised and intensely chicken-y. We’ve used a whole chicken here because it feels fancy-ish for midweek but still cooks in the same amount of time as chicken thighs.”

Serves 4

Takes 1 hour

Ingredients

• 1 whole chicken 
• 6 tbsp ’nduja 
• 3 tbsp extra virgin olive oil
• 5 slices of sourdough, roughly torn into chunks
• 300g cherry tomatoes
• 3 tbsp crème fraîche 
• 5 sprigs of basil, leaves picked

Method

Preheat the oven to 200°C fan.

Use sharp scissors to cut down either side of the backbone (on the underside of the chicken) to remove it. Place the chicken on a baking tray. Push down on the point between the breasts until you hear a little crack to help flatten it. Pull the skin to release it from the meat slightly, then use your hand to distribute 2 tablespoons of ’nduja under the breast skin.

Season the chicken generously with salt and pepper and drizzle with olive oil. Roast for 20 minutes, then remove from the oven.

Nestle the sourdough, cherry tomatoes and remaining 4 tablespoons of ’nduja around the chicken, tossing them to coat in the olive oil and juices. Return to the oven for 30 minutes. When the chicken skin is golden and crisp, transfer the chicken and croutons to a chopping board to rest.

Set the tray on the hob over a medium heat. Add 250ml of water to the tray and use a wooden spoon to scrape up all the tomato and ’nduja from the base. Cook for 5 minutes until the sauce has reduced slightly. Turn off the heat and stir through the crème fraîche.

Serve the chicken with the croutons and pour the sauce over everything. Garnish

Tip: 

If you don’t feel confident spatchcocking a chicken, watch a YouTube video or swap for 8 skin-on chicken thighs.

Mob 6 (£22, Ebury Press) is out now