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Benjamin Benton

@bjbenton

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Podcast: @gotofoodpod
Author: All You Can Eat: The Search For a New British Menu
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We’re 10 days out from the biggest book launch of next week. All You Can Eat is almost out in the world and it’s got me reminiscing about the highs and lows of touring Britain to seek and eat our favourite treats. So here’s a few of the things I sampled along the way, most of whom made it into the book in one form or another. Happy Days. by @bjbenton

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7 months ago

The countdown is on. Just less than a month until my new book, All You Can Eat, is released. For anyone keen to support with a pre order, my gratitude is endless, and the link to do so is in my bio. 🫶 by @bjbenton

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7 months ago

THE GO TO FOOD PODCAST LIVE AT BIRD HOUSE BREWERY 🎤 🍽️

A big shout out to @gotofoodpod @adambyatt @mcclode93 @bjbenton for hosting such a great evening! And a massive thanks to everyone that came down to support! 🙌

If you haven’t already, make sure to go and check out the GOTOFOODPOD, you won’t be disappointed!

#foodpodcast #adambyatt #gotofoodpod #hernehill taken in Bird House Brewery by @bjbenton

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2 months ago

taken in London, United Kingdom by @bjbenton

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5 months ago

Can we stop fetishising the shiny kitchens of high-end restaurants – all stainless steel and high-spec kit? Bring back the joyful, messy reality of daily meal preparation, cries Ben Benton (@bjbenton).

Read the debate via link in bio.

Got an opinion on the issues raised in this article? Write a letter to the editor, and it might be published online: roomfordebate@worldofinteriors.co.uk by @bjbenton

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5 months ago

🚨 NEW SERIES 🚨

To celebrate my new book All You Can Eat (OUT NOW! Link in bio) I’m hitting the road and going “shopping for food” across the country 🛒🇬🇧. This week in Deal, Kent.

From corner shops to supermarkets, markets to meal deals - I want to see what we’re really buying - and what that says about what British food looks like today.

Because what we put in our baskets is what ends up on our plates. And that tells a bigger story than we might think.

And I’d love you to be part of it 👇
Let me know in the comments where you shop? What you always buy? What you love to eat?

Drop it in the comments and I’ll come shop where you do 👀

And if you want the full deep dive into how we eat now, All You Can Eat is out now 🍽️📖 taken in Deal, Kent by @bjbenton

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6 months ago

🚨 NEW SERIES 🚨

To celebrate my new book All You Can Eat, I’m hitting the road and going “shopping for food” across the country. This week I am in Kingston Upon Thames, for a long time my home town for food shopping.

From corner shops to supermarkets, markets to meal deals—I want to see what we’re really buying… and what that says about what British food looks like today.

Because what we put in our baskets is what ends up on our plates. And that tells a bigger story than we might think.

I’d love you to be part of it 👇
Where do you shop? What do you always buy? What do you actually love to eat?

Drop it in the comments—and maybe I’ll come shop where you do 👀

And if you want the full deep dive into how we eat now, All You Can Eat is out now 🍽️📖 taken in Kingston upon Thames by @bjbenton

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6 months ago

🚨 NEW SERIES 🚨

To celebrate my new book All You Can Eat (OUT NOW! Link in bio) I’m hitting the road and going “shopping for food” across the country 🛒🇬🇧

From corner shops to supermarkets, markets to meal deals - I want to see what we’re really buying - and what that says about what British food looks like today.

Because what we put in our baskets is what ends up on our plates. And that tells a bigger story than we might think.

And I’d love you to be part of it 👇
Let me know in the comments where you shop? What you always buy? What you love to eat?

Drop it in the comments and I’ll come shop where you do 👀

And if you want the full deep dive into how we eat now, All You Can Eat is out now 🍽️📖 taken in Camberwell by @bjbenton

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6 months ago

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6 months ago

Chef and @gotofoodpod podcaster @bjbenton’s masala fish pie (for the spiced pea thoran go to thenerve.news)

RECIPE 👇 remember to save for later!

INGREDIENTS
Serves 4

For the filling
500g mixed white fish
1 white onion, finely diced
1 leek, finely sliced
2 cloves garlic, crushed
3cm piece of ginger, grated
2 small green finger chillies, finely chopped
50g butter
2 tbsp plain flour
250ml fish/vegetable stock
150ml double cream
1 tsp ground turmeric
1 tsp ground coriander
2 tsp ground cumin
Small handful chopped coriander leaves
Juice of 1 lime

For the topping
1kg floury potatoes, peeled and cut into large chunks
50g butter
75ml milk
1 tsp ground cumin
½ tsp turmeric
½ tsp chilli powder

METHOD

1. Boil the potatoes in well-salted water until tender, about 10-12 mins when up to a boil. Drain and allow to steam dry in a colander until needed.

2. Meanwhile, start the filling. Melt the butter in a wide pan over a medium heat. Add the onion and leek with a pinch of salt and cook gently for 8-10 mins until soft but not coloured. Stir in the garlic, ginger and green chilli and cook for 1 min more.

3. Add the turmeric, coriander and cumin, stirring until fragrant. Sprinkle over the flour and cook out for a few minutes, then gradually add the stock, stirring to form a smooth sauce. Add the cream and simmer gently for 3-4 mins until lightly thickened. Season with salt, pepper and the lime juice. Fold in the chopped coriander, add the fish pieces and remove from the heat.

4. Heat the oven to 200C (180C fan).

5. Finish the mash. Mash the potatoes with the butter and milk until smooth. Stir in the cumin, turmeric, chilli powder and salt to taste. The colour should be softly golden and the flavour warmly spiced.

6. Add the fish mixture to a buttered dish and spoon on the mash, working into a single layer and roughing up the surface with a fork. Bake for 25-30 mins, until bubbling at the edges and bronzed on top. Rest for 5-10 mins before serving.

7. Serve generous scoops of pie with the bright, spicy peas alongside. Gorgeous, and somehow perfectly British.

🔗 For more recipes subscribe to our free, twice-weekly newsletter at thenerve.news by @bjbenton

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by @bjbenton

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