Calling all foodies! Viral sensation Mob Kitchen just dropped a new cookbook and it's jam-packed full of fresh, filling and affordable recipes that feed up to four.
For the uninitiated, Mob Kitchen is a hugely popular food platform which majors in serving up delicious tips and recipes that you'll actually want to recreate - you won’t find any pretentious decorative swirls or OTT garnishes here.
Ben Lubus founded Mob Kitchen back in 2016 while at uni, having noticed none of his friends were cooking from scratch - so he began filming videos making recipes his friends and peers could easily follow. His content quickly became a viral sensation. Four Amazon bestselling cookbooks, and almost 2 million combined followers on TikTok and Instagram later, he has just released a fifth cookbook Fresh Mob brimming with 100 "healthyish" with minimal ingredients.
Think earthy roast aubergine and squash salad, juicy grilled chicken burger with mojo verde and avo aalsa and cabbage spaghetti aglio e olio, with plenty of sweet treat ideas for afters. Sound good?
Tonight we've got our eyes on the heartwarming Corn & Ricotta Gnocchi, which sounds like the perfect bowl of comfort food after an emotional week.
Mob says: "If you’re debating what to have for dinner, make this. We used corn to make this sauce rich in fibre, which when combined with the ricotta creates a creamy sauce that wraps lovingly around the pillowy gnocchi, charred corn and loads of hot sauce. The epitome of a crowd-pleaser."
Cook time: 30 mins
4 fat garlic cloves
4 spring onions
4 corn on the cob
200ml (7fl oz) vegetable stock 150g (5 1⁄2oz) ricotta
4 tbsp hot sauce (we like Frank’s) 30g (1oz) butter
200g (7oz) spinach
500g (1lb 2oz) gnocchi
salt and black pepper
a big green salad, to serve
1. Thinly slice the garlic cloves and spring onions (both green and white parts) while you
boil a kettle.
2. Pour the boiling water into a saucepan and add salt. Once reboiling, drop in the corn cobs and cook for 3 minutes, then remove 2 of the cobs with tongs and transfer to a plate. Cook the remaining cobs for 3 minutes more until completely tender, then remove with tongs – making sure to keep the two lots of corn separate. Turn down the heat on the water to low.
3. Get a large frying pan searingly hot. Lay in the less-cooked corn and char the kernels, turning regularly. Once charred, set aside.
4. Holding the more-cooked corn upright, slice down with a knife, removing the kernels from the cob. Put these into a blender with the vegetable stock, ricotta and 2 tablespoons of hot sauce.Blitz to a velvety sauce and season to taste.
5. Come back to the charred corn. Cut the kernels off the cob and tip into a small bowl. Mix with the remaining 2 tablespoons of hot sauce and season.
6. Put the frying pan back over a medium heat. Melt in the butter, add the garlic and most of the spring onions and cook until soft, then tip the spinach into the pan.
7. At the same time turn the heat back up on the pan of water; once boiling, drop in the gnocchi and cook until the gnocchi just floats. Use a slotted spoon to add the cooked gnocchi to the frying pan with the spinach.
8. Pour in the sweetcorn sauce, toss everything together to warm through and season to taste. Divide between four bowls, top with the charred hot sauce corn and remaining spring onions. Serve with a big green salad on the side. Get in.
Recipe from Fresh Mob: Over 100 tasty healthy-ish recipes by Mob Kitchen, published by Hodder & Stoughton, £20, order now