“Chilli Butter Gnocchi” from “MOB 6”

In theory, this should have been a winner. Gnocchi? Love it. Butter? Our love is pure and true. Crispy Chilli Oil? Yes, please.

But somehow, it didn’t work. In fairness, Tim liked it more than I did, but I just didn’t enjoy it. It’s a funny thing– like a good on paper boyfriend, it should have worked out, but it didn’t.

Alas, it was yet another “It was fine, it fed us,” dish from this cookbook. I’m beginning to suspect that being hamstrung by six ingredients might not work for the fine people at MOB. Up until this cookbook, I really liked all of their recipes. But having a few duds in a row is not a great look.

You can’t win them all.

“Chilli Butter Gnocchi” from “MOB 6”

“Chorizo Mac & Manchego” from “MOB 6”

This dinner divided opinion over at our house.

Tim argued, “Can there ever be a bad Mac and Cheese?”

I replied, “Good point, but don’t you find this lacking somehow?”

This went back and forth through dinner. As far as I see it– and since I’m writing the review, my opinion is the only one that matters– this one seemed to lack something. I don’t know what that “something” was. I love macaroni and cheese. I love chorizo. I love Manchego. On paper at least, this should have been a winner.

It wasn’t a disaster. But it goes firmly into the “It was fine, it fed us, ” category. (I did find it telling, though, that the leftovers sat unloved in our refrigerator.) Any regular followers of this blog will know that particular conclusion means it’s unlikely to appear on our dinner table again.

It’s like my towering TBR (To Be Read) pile: there’s too many books and not enough time, so if a book doesn’t blow my socks off, I’m not going to waste time on it. It’s tough, but fair.

“Chorizo Mac & Manchego” from “MOB 6”

“Sweet Soy-Braised Pork Belly” from “MOB 6”

This is a perfect Sunday dinner dish, mostly because it takes almost an hour and a half from start to finish. I mean, it could work on a weeknight, but would require planning ahead given the above. (Or if you started cooking as soon as you walked in the door. This could also work because it’s not a complicated recipe, just one that requires time.)

Like all the other recipes in this book, it’s pretty straightforward since it only needs six ingredients. We were sceptical that it would be as delicious as it was, but we were proven wrong. Yum.

Also, I’ve got an admission to make. Although the recipe called for making the rice on the stove, I instead did it how I always do– in the microwave. Shout out to this Joseph Joseph rice maker, which makes perfect rice every time and is, crucially, a stress-free experience. Pop it in the microwave and forget about it until its done its time. I’ve burned my fair share of rice on the stovetop because I got distracted, so this was a game changer for me.

Highly recommended, and writing about it again is making my mouth water, which undoubtedly is a good sign.

If you’d like to make this yourself, this isn’t exactly the same recipe, but it’s close enough. The biggest difference is that it doesn’t adhere to the six ingredient rule.

“Sweet Soy-Braised Pork Belly” from “MOB 6”

“Sesame-Crusted Fish with Tomato Salad” from “Fresh”

Should we take a moment to stop and admire those beautiful tomatoes? Yes, I think we should. (If you’re wondering, they are Isle of Wight Tomatoes, and they tasted as good as they look.)

This recipe comes from the “Summery” section of the cookbook, which makes perfect sense because you wouldn’t be able to get such a delicious array of tomatoes in the dead of winter.

The sesame seed crust on the fish– we used cod– was genius. It lifted what can often be a pretty boring fish into the realm of the interesting. I will be doing it again.

So yes, another winner from Fresh by the good people of Mob.

“Sesame-Crusted Fish with Tomato Salad” from “Fresh”

“Chicken Souvlaki Salad” from “Fresh”

Yes, it’s another salad, and I make no apologies for that. We’re FINALLY enjoying some semblance of a summer here in London, so I’m going to make the most of it.

If you think the picture makes the dish look delicious, it’s because it was. Having graduated from the Gordon Ramsay School of Kitchen Efficiency, this came together pretty quickly even though it did require a fair amount of chopping.

One of the things I learned from this recipe is how easy it is to make pita chips. (I know the ones in the picture look pretty professional, but let me assure you they are the product of my fair hand.) All you have to do is cut up pitas into triangles, toss them in olive oil and then bake them. Who knew? This is a brilliant hack that I will use elsewhere.

One odd thing you do, though, is rather than marinade the chicken before you cook it, you marinade it after. It worked, and I suppose it kept things juicy, but it still struck me as strange. I’m not sure why you couldn’t marinade it a bit, and then finish it off with rest of the marinade? Something to think about next time.

All in all, another delicious salad for another sunny (thank goodness) summer night.

“Chicken Souvlaki Salad” from “Fresh”

“Chargrilled Courgette & Butter Bean Salad” from “Fresh”

You might think we would have had enough of salads, given that we had a whole month of them in July, but you would be wrong. In my defence, it is Peak Salad Season, with all the best vegetables at their peak, so it’s hard to resist a plate full of healthy goodness.

Essentially, this is a courgette pasta salad, and I’ve made hundreds of variations of this dish. This one wasn’t a million miles away from this courgette pasta dish from Mary McCartney, first made in 2012 (and I still make today–it’s delicious.) The one unusual thing it asks you to do, however, is rather than roasting or frying all of the courgette slices in one big batch, they ask you to grill them on the griddle pan. At first, I thought this was Unnecessary Faff, but once I got into the rhythm of turning them, it was fine. I would argue it was worth the effort, because the grill lines on the courgette gave the whole dish a nice punch.

A subset of Peak Salad Season is Courgette High Season, which we are also enjoying at the moment– a friend gave me a massive one he grew in his garden just today– so this recipe is a good one to keep in mind. (Also, if you’re wondering, the trout we had with it was a variation of this Roasted Fish, Baked Clam Style from Gwenyth Paltrow in 2013, which we also make regularly.)

Spoiler alert: there will be more salads until the end of the month, but I don’t think that’s a bad thing.

“Chargrilled Courgette & Butter Bean Salad” from “Fresh”

“Spatchcocked Chicken with Herby Rice Salad” from “Fresh”

Whenever I’m tasked with spatchcocking a chicken, and I do it successfully, I feel as though I should get some sort of medal. To be sure, I can ask my friendly butchers at Dring’s to do it for me, but once I learned how easy it is to do (and this Waitrose cooking video via YouTube will show you how to do it I’m more than happy to get out my heavy kitchen scissors and go to town.

But beyond being able to show off (a bit) my scissor skills, who doesn’t love a roast chicken? I’ll tell you– no one. This was a sublime Sunday lunch on a recent rainy day– we’ve had a lot of those this summer in the U.K.– and we devoured the lot.

The one genius hack they do here is after you’ve made the herby rice and the chicken has been roasted, just before you put dinner on the table you add the chicken’s roasting juices to the rice. As they say in the instructions, “(hello!)”– and I’m here to tell you it’s a fantastic way to finish it all off.

One small note: we were supposed to add sultanas to the rice but I could NOT abide that, so I skipped that. But if sultanas as your thing, you go right ahead.

Yum. Yum. Yum.

“Spatchcocked Chicken with Herby Rice Salad” from “Fresh”

“Charred Spring Onion & Broccoli Curry” from “Fresh”

We had a load of broccoli that needed to be eaten (Thanks, Oddbox!) so I fell upon this recipe hoping it would do the trick. The tick being, of course, using up said broccoli but also serving up something delicious.

I am happy to report it did both. Also, as a bonus, it’s vegan and it came together pretty quickly, so this is a great midweek meal. Lunch the next day also was a winner.

The key to this recipe is that you use a load of charred spring onions, which are one of the bases of the recipe (the others being the broccoli and the cherry tomatoes). The chilli flakes and other spices give it a nice kick, and the coconut milk gave it a laksa-like vibe.

I would happily eat this again– it was full of veg, which made it feel healthy, and I got dinner on the table pretty quickly. That’s a win-win in my book.

“Charred Spring Onion & Broccoli Curry” from “Fresh”

Cookbook of the Month, August 2023: “Fresh” by Mob

When we were casting about, looking for our August cookbook, we found the books on the best seller list somewhat…dire. It felt as if each one fell into one of three categories: diet cookbooks, air-fryer cookbooks, or budget eating cookbooks. We face this conundrum every January, when the food and drink section is laden with diet books, but we weren’t expecting it in the middle of the year.

Now each of those categories have their time and their place, particularly if you’re looking to lose weight, use your air-fryer or try to spend less on food, but we weren’t trying to do any of those things this month, so that eliminated a lot of choices for us.

Mob is a website that was born out of helping university students learn how to cook and now is so much more. In fact, Elena Silcock, who wrote the salad cookbook we loved so much in July, writes recipes for Mob as well. It’s all about healthy and interesting food. Its online recipe assortment is impressive. In fact, it’ll be interesting to see how many recipes that we use in the book can be found online.

In some ways, this month’s book is almost a sequel to July’s. Maybe not a sequel exactly, but certainly a pivot. The recipes read similarly, the ingredients are similar, and to use a category from last month, the vibe is similar.

Given that we ate so well in July, we’re cautiously optimistic that August will be another good month. We’ll see.

Cookbook of the Month, August 2023: “Fresh” by Mob