Mob say: “Next time you’ve got a crowd over for breakfast, whip out a baking tray and make them a batch of the fluffiest-ever, lowest-effort pancakes. Hot honey trumps maple syrup in every way imaginable.”

Serves 4

Takes 35 minutes

Ingredients

• 12 smoked streaky bacon rashers
• 70g unsalted butter
• 500ml buttermilk
• 2 tsp vanilla extract
• 2 eggs
• 40g icing sugar
• 75g cornflour
• 250g plain flour
• 5 tsp baking powder
• hot honey (or honey warmed with chilli flakes)
• salt

Method

Preheat the oven to 220°C/200°C fan.

Line your lipped baking tray with baking paper, then arrange the bacon on the tray in an even layer. Pop in the oven for 12–14 minutes, turning after 10 minutes, until golden and nice and crisp, then remove from the tray and keep warm.

Meanwhile, make the batter. Put the butter into a large microwave-safe bowl and microwave in 15-second bursts, stirring after each interval, until melted (this should take about 30 seconds). Pour in the buttermilk and vanilla, then whisk in the eggs. Add the icing sugar, cornflour, flour and baking powder with a big pinch of salt. Mix well with a hand whisk to combine.

Pour the batter straight into the tray (the bacon fat will grease it) and smooth out to the edges. Bake for 15 minutes until puffy and golden on top.

Cut the sheet pancake into 8 slices, then serve with the bacon rashers and a big drizzle of hot honey.

Mob say: “Take all of the faff out of taco night with these insanely quick fish tacos. They’re smoky and zesty, and we like them with a peppery pickled onion and radish salsa on the side. A stunning, speedy dinner.”

Serves 4

Takes 35 minutes

Ingredients

• ½ orange
• 3 garlic cloves
• 1½ tbsp chipotle paste
• 3 tbsp olive oil
• 4 x 150–160g skinless cod fillets
• 3 ripe avocados
• 15g coriander
• 8 mini corn tortillas
• salt

For the radish salsa:

• 1 small red onion
• 2 limes
• 100g radishes

Method

Preheat the grill to high.

To make your salsa, thinly slice the red onion, then pop into a bowl. Juice 1½ limes over the onion. Slice the radishes into thin matchsticks, then toss through the onion. Season with salt and set aside.

Juice the orange into a separate dish. Grate in the garlic, then stir in the chipotle paste and oil and season generously with salt. Add the cod fillets and mix to evenly coat.

Transfer the coated fish and any excess marinade to the baking tray and cook under the grill until starting to char and the fish is opaque and cooked through, about 10–13 minutes.

Meanwhile, halve the avocados, remove the stones and thinly slice the flesh. Pick the coriander leaves and set aside for garnish and finely slice the stalks and add to the salsa. Heat the corn tortillas.

When the fish is cooked, top with the salsa and flake the flesh.

Divide the avocado and fish between the tortillas. Serve topped with the coriander leaves and with the remaining lime half cut into wedges for squeezing over.

Mob say: “We’re pretty thrilled with this one, to be honest. It’s a dish that wouldn’t look out of place on the menu at your favourite Italian red sauce joint. Soft and juicy meatballs in a rich tomato sauce with crispy crunchy garlic bread croutons? Madone.”

Serves 4

Takes 1 hour

Ingredients

• 2 onions
• 75g parmesan
• 250g beef mince
• 250g pork mince
• 1 tsp dried oregano
• 2 tbsp extra virgin olive oil, plus extra to drizzle
• 4 garlic cloves
• ½ tsp dried chilli flakes
• 2 tbsp tomato purée
• 2 x 400g tins of plum tomatoes
• 2 tsp Worcestershire sauce
• 2 shop-bought garlic baguettes
• basil, to garnish
• salad, to serve
• salt and black pepper

Method

Finely chop the onions and add half to a large bowl. Finely grate the Parmesan into a separate bowl, then tip two-thirds (50g) into the onion bowl, reserving the remaining cheese.

Add both the minces, the dried oregano and plenty of salt and pepper to the grated onion and use clean hands to mix together really well. Form into 8 large meatballs (about 75–80g).

Preheat the oven to 190°C/170°C fan.

Heat 1 tablespoon of the oil in the frying pan over a medium-high heat, add the meatballs and fry for 3–4 minutes on each side until caramelised. Scoop them out onto a clean plate.

Pour the remaining oil into the pan, reduce the heat to medium and add the remaining onions along with a pinch of salt. Cook for 5–6 minutes until soft. Meanwhile, finely slice the garlic, then scrape into the pan and cook gently for another minute. Scatter in the chilli flakes, spoon in the tomato purée and cook for 1 minute before tipping in the plum tomatoes. Break up with the back of your wooden spoon and bubble for 5 minutes.

Remove the pan from the heat and, using a potato masher, crush the sauce until smooth, then season with the Worcestershire sauce. Return the meatballs to the sauce, then tear 1 garlic bread into pieces over the top. Scatter with the reserved Parmesan and drizzle with more oil.

Transfer to the oven for 20 minutes until the topping is golden and crisp. Put the other garlic bread onto a baking tray and bake at the same time.

Garnish with basil and serve with a big salad and the extra garlic bread to mop up all that sauce. This is as great at room temperature as it is warm.