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Ben Tish

@ben.tish

101.7K

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Chef
Sunday Times magazine recipe columnist
Cook book author @bloomsburycooks
Also @cubitthouse

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Some big news over here today. Ive started a regular monthly column in the Sunday Times magazine!! Brief was simple - quick/easy weekday meals with my style.
Having been lucky to contribute to the Times over the years it’s a dream to be able to have a regular platform and build on it. I hope you enjoy it. Link in bio for today’s/June. thanks to the Times team for letting me get on with this and to the fabulous @stevenjoycephoto taken in Winchelsea by @ben.tish

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4 months ago

Here it is. Very advance copy of book no 4! #mediterra
There’s still nothing like opening the box to find your final work come together after months and months of behind the scenes production. Biased but I couldn’t be happier with this one and can’t wait to share it with you alll from July 4th. And I’ll be bombarding you with Mediterra stuff before then so be warned.
Thanks to everyone for making this a spectacular project @bloomsburycooks @absolute_cooks @kriskirkham
Link in bio for preorder 👍 taken in The Orange Public House & Hotel by @ben.tish

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3 years ago

If you are looking for a seasonal dish to cook this weekend, here is a delicious recipe from chef and Everhot owner, @ben.tish - Ben's Butternut Squash Parmigiana with Basil & Mozzarella.

Serves: 4
Top Oven Temperature: 250°C

Ingredients:
1 medium butternut squash, peeled and thinly sliced
500ml tomato passata
2 garlic cloves, finely chopped
1 tbsp olive oil
1 small bunch basil
200g mozzarella, torn
80g Parmesan, finely grated
50g dried breadcrumbs
Sea salt and black pepper

Method:
1. Preheat a roasting tray in the Everhot oven. Toss the squash with olive oil, salt and pepper and roast for 25-30 minutes until lightly coloured.

2. Meanwhile, cook the garlic gently in a saucepan with the olive oil. Add the passata and simmer for 15 minutes. Season and stir through a handful of torn basil leaves.

3. In a baking dish, spread a little tomato sauce on the base. Layer with roasted squash, mozzarella and Parmesan. Repeat until everything is used, finishing with tomato sauce and Parmesan.

4. Mix the breadcrumbs with the remaining Parmesan and scatter over the top.

5. Bake in the oven for 25-30 minutes until bubbling and golden.

Leave to rest for 10 minutes before serving with a simple bitter leaf salad.

Videography credit: @simon__tupper

#BenTish #Everhot #EverhotCookers #Recipe #SeasonalRecipe by @ben.tish

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2 hours ago

I forgot just how good rice pudding can be. Made this with some spiced poached fruits. Just delicious. Recipe below- you’re welcome !

Creamy Rice Pudding & Poached Red Wine Autumn Fruits Serves 4
Gently cook 120g pudding rice with 750ml whole milk, 150ml double cream, 60g caster sugar, a strip of orange zest and 1 vanilla pod for 35-40 mins, stirring often, until rich, creamy and silky. Remove the vanilla and zest.
Meanwhile, poach 2 pears, 4 apples 2 plums and a handful of blackberries in 500ml red wine, 75g caster sugar, 1 cinnamon stick, 2 star anise and a strip of orange peel for 20-25 mins until tender. Remove the fruit and reduce the liquor to a glossy syrup.
Spoon the warm rice pudding into bowls, top with the poached fruits and finish with plenty of the spiced red wine syrup. taken in Winchelsea by @ben.tish

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5 days ago

October recipe column out today @thetimes -quick weekday winners with Autumn in kind. Lamb kofte, chickpeas and a delicious, punchy salsa; rigatoni with cavolo Nero sauce, burrata & chilli; pumpkin sage & taleggio bake (seriously comforting) in the Times magazine today and online. Link in my bio-
#weekdaywinners #weeknightmeals #weeknightdinner #sundaytimesmagazine
Fab photos and styling from the team @stevenjoycephoto @hannahsianevans @louisebamfordfenerci taken in Winchelsea Beach by @ben.tish

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6 days ago

Looking for an easy dinner to cook this weekend? Try this traybake⁠
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🗣️ This is a play on a panzanella — tomato, vinegar, onion and the bread mopping up all the delicious juices — here with the addition of roast chicken.⁠
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🔗 Tap the link in our bio to read the full recipe by Ben Tish⁠ by @ben.tish

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7 days ago

Cooked this last night - which goes to prove it’s not only a midweek dinner! Roast squash (or pumpkin) with chilli, sage and a dressing of caramelised honey & vinegar. And served with creamy autumnal Parmesan heavy polenta. That’s it. It’s from my September column in the ST magazine - Full recipe is on @thetimes website. Link in bio #autumn #midweekdinner by @ben.tish

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14 days ago

Thanks @waterlane and team for letting me guest chef and cook the harvest festival lunch in the Victorian Greenhouse. One of the loveliest dining spaces I’ve cooked in and of course the flowers stole the show ( oh and the pork from @block.butchery wasn’t too shabby either ) taken in Winchelsea by @ben.tish

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20 days ago

That’s a wrap on A/w tastings with the teams ( yes it’s hard work but someone has to do etc etc)A selection of deliciousness in no particular order but you are in for a treat next month at any of the pubs. taken in The Thomas Cubitt Belgravia by @ben.tish

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24 days ago

This month’s Dish with Tish is a rather delicious sign that autumn is on its way.

We’re pairing sweet Grapes with punchy Stichelton, Caramelised Onions and Crispy Sage for a Flatbread worthy of the new season.

Make it, tear into it and try your best to share.

Full recipe via the link in bio. by @ben.tish

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a month ago

Cooked this yesterday - from my Sunday Times magazine September recipes. Roasted sausages with figs & borlotti- it’s a favourite and ready in 25 minutes or less! : the figs cook down in the pan with the pork fat and juices to create a quick delicious sauce aiming with the borlotti beans liquor. A added a handful of basil I had kicking around for a bit of vibrancy. Full recipe through link in my bio via @thetimes and thankyou to @thenewtinsomerset for some incredible sausages #midweekdinner taken in Winchelsea by @ben.tish

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a month ago

Lovely day exploring @thenewtinsomerset and their cyder production. I was here 9 years ago- wow it’s grown some legs. Incredible place and great company taken in The Newt in Somerset by @ben.tish

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a month ago