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Ben Tish

3rd book “Moorish” published April 2019, link for order below. Culinary director @norma_ldn and @thestaffordlondon September 2019

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@ben.tish photos and videos

Pasta with courgettes, Parmesan, lemon and mint I’m cooking this LIVE tonight @ 6.00pm over on @timeoutlondon You’ll need for 2: Dried short pasta - around 250g 2 small courgettes Fresh mint leaves Parmesan Lemon A slice of day old bread Butter and olive oil for cooking See you then 🍝 #pasta #homecooking #cookingathome #travellingwithoutmoving #sicila


Inspired by my #moorish cookbook This is an easy dish but needs time to marinade and cook. You could start the day before by marinating and cooking in the oven and then finsh over the bbq for an hour or so before serving. Delicious with flat breads and a fresh cucumber and watermelon salad stunning lamb @gingerpigltd and cooked over the @oxgrills #bbq #homecooking #cookingathome #travellingwithoutmoving #slowcooked Recipe👇and method in my stories 👆🔥 Slow cooked moorish spiced lamb leg, aubergines and mint Serves 8 1 leg lamb, bone 4 cloves garlic, finely chopped 1 tablespoon smoked paprika 1 tablespoon cumin seeds 1 tablespoon fennel seeds 1 tablespoon ground cinnamon 200ml thick yogurt 1 large bunch mint 1 lemon 2 aubergines- sliced in half lengthwise Sea salt, black pepper and extra virgin olive oil for cooking Score the lamb leg, season well, drizzle with oil and rub with the spices, half the garlic and 150ml of the yogurt. Massage into the meat and then leave t marinate for a couple of hours in the fridge. Heat an oven to 160oc Place the lamb in a roasting tray and cook for about 2.5 hours or until very tender and the eat comes away from the bone. Whilst the lambs cooking season the aubergines drizzle with oil and sprinkle with the remaining garlic. wrap the aubergines in foil and place in the oven to cook until tender. Remove the lamb and aubergines from the oven and cool. Transfer the lamb juices to a saucepan, reduce by half and reserve. Light and set a bbq, wait for the coals to turn ashen grey for optimum heat. Place the lamb and aubergines on the grill over a medium steady heat to caramelise and slowly and add some smoke. After and hour or so turning and basting with the juices remove the meat to rest. Place the aubergines in a blender with the remaining yogurt, lemon juice, seasoning and half the mint. Blitz to a rough puree. Bring the lamb juices back to the boil with the remaining mint and serve.


Last night I had the best piece of beef I’ve eaten in a long time from @gingerpigltd and cooked on my brilliant @oxgrills 🔥 Pichana is a fantastic cut for the bbq- otherwise known as the sirloin cap and originates from Argentina- where they know how to grill. I start it quickly to caramelise and then take it slower, basting with garlic and rosemary oil. until its medium rare and tender. Rest well. Use quality British woodland charcoal to cook. It makes a difference. Charcoal grilled pichana with wild garlic roasted potatoes, beets, shallots and chives Recipe below #travellingwithoutmoving #moorish #cookingathome #homecooking #bbq #nationalbbqweek Serves 4 1kg Pichana, trimmed and fat scored 100ml extra virgin olive oil 4 cloves garlic crushed 3 sprigs rosemary 400g roasting potatoes, peeled and cooked until tender in salted water and the drained and dried A handful of wild garlic leaves 200g cooked beets 1 banana shallot finely sliced A handful of chives, roughly chopped 1 tablespoon red wine vinegar Sea salt, black pepper and Olive oil for cooking Season the meat well and leave for an hour in the fridge. 30 minutes before cooking remove to get to room temperature. Infuse the garlic and rosemary In the olive oil Light and set a bbq and wait until the colas turn ashen. Cook the meat on the direct heat grill until nicely caramelised, brush well with the infused oil and then move the grill up or meat to the side to cook gently for 20 minutes or so- basting and turning as you go. This will cook the meat to tender. Rest well. Roast the potatoes in an oven at 180oc until crispy and golden. Season well and toss with the wild garlic. Slice the beets, toss with some oil, vinegar and shallots and finely the chives. Cut the beef into chunks and serve with the sides.


Week 2. Busy day cooking again at home for @stepneycityfarm @allotment_kitchen to help raise funds for their charity after Covid pandemic. This was the bbq chicken, roast iow tomatoes with griiled baby gem, oregano and saffron Alioli - a kind of Caesar. Sold out this week but check link in my bio for next weeks dinners 😍👍 #eastlondon #stepney #bbq


Today was a good day. Thanks @oxgrills 😍 🔥 #watchthisspace #travellingwithoutmoving #bbq


Lunch with Buffalo mozzarella from @natoora IOW tomatoes, thinly sliced courgettes, lots of mint ( all @smithandbrock ) and some day old sourdough fried in olive oil. Tossed together with red wine vinegar, sea salt and EVO olive. #sicilia #cookingathome #homecooking #travellingwithoutmoving Fabulous plates courtesy of @gg4home Served 2 125g buffalo mozzarella - torn into pieces 1 small courgette finely sliced 200g seasonal tomatoes sliced 1slice sourdough bread- torn into chunks and fried in olive oil A handful of mint leaves 35ml red wine vinegar EVO olive oil, sea salt and black pepper for cooking Gently toss the tomatoes, courgette, croutons and mozzarella together with seasoning, the vinegar and a good lug of olive oil. Finally add on the mint and serve.


Feeling the summer today 🌞with fragrant English strawberries from @smithandbrock baked into a rose scented custard tart and Bronte pistachio. #sicilia #moorish #travellingwithoutmoving #homebaking #homebaked Recipe👇 and method In my stories👆 Strawberry, pistachio and rose custard tart Serves 8-10 You’ll need 20cm tart tin with removable base- greased and dusted with flour Pastry 300g plain flour sifted 150g butter 100g caster sugar 3 tablespoons water 1 yolk for egg wash Filling 5 yolks 125g caster sugar 250ml double cream 250ml full cream milk 30g plain flour Few drops rose water 200g strawberries, hulled and cut in half- lengthwise A handful of green pistachio- roughly chopped In a blender pulse the flour and butter together to form soft crumb. Then add the sugar, whizz together and then the water. Bring together to form the dough. Cover in cling film and chill for 1 hour. Heat an oven to 180oc Roll out the pastry on a floured surface to 1cm thickness, line the tart base with a few cm overhang and blind bake for 15 minutes- remove the beans, return to the oven and bake fully without colour. Brush with egg and cook for a further 3 minutes. Cool. For the custard- whisk together the eggs and sugar until pale and rich-then whisk in the flour. Simmer the cream and milk and then slowly whisk this into the eggs. Return to the heat and cook very slowly to thicken – like custard. Remove from the heat, cool and then add the rose water. Lay the strawberries in the tart base, pour over the custard then sprinkle on the pistachio and bake for 25 minutes at 160oc until just set and lightly browned. Cool fully before trimming the crust, remove rom the tin and serve.


Inspired by my book #moorish lamb marinated smoked paprika, cumin, cinnamon and vinegar, cooked over charcoal with spelt, preserved lemon and mojo verde. Delicious fresh flavours - I cooked this for @stepneycityfarm yesterday for their on line click collect meals #travellingwithoutmoving #cookingathome #homecooking #bbq Thanks @rsashby_butchers for the meat 👊 4 lamb rump x 200g each 2 tsp smoked paprika 4 tsp cumin seeds 3 cloves garlic finely chopped 50ml red wine vinegar 100ml extra virgin olive oil 150g soaked and cooked spelt or farro 2 preserved lemon, finely chopped A handful of mint leaves Sea salt and pepper Marinate the lamb with the spices, EVO, garlic and vinegar for at least 2 hours. Season well. Set a bbq and heat to a medium level. Coals ashen. Cook the lamb on all sides until charred and pink within. Rest well for a few minutes. Season the spelt well, add some EVO, the mint and preserved lemons. Make the mojo verde - recipe below. Serve all together. Mojo verde Makes about 200ml Half a green pepper 1 green chilli deseeded ½ tsp ground cumin 100g coriander with stalks 50g flat parsley 20 ml red wine vinegar 100ml e v olive oil 10g fennel fronds Place everything in a blender and blitz until coarse paste. Season to taste.


Loved cooking at home this morning for the first sold out week of my collaboration with local farm and charity @stepneycityfarm and the new @allotment_kitchen this week was moorish spiced lamb, farro and preserved lemon and bbq spiced cauliflowers with pistachio, honey and rose harissa. Pick up from the farm Saturday afternoon. All profits go to the charity, farm and cafe who’ve been hit by Covid Next week bbq free range chicken, baby gem, saffron mayo, roast tomatoes, pan grattato ; orzo, fennel,almonds,capers and olives all with braised courgettes, jersey royals and Stepney farm salsa verde. Details in my bio for next week #stepneycityfarm #localcharity #eastlondon


Roasted, spice cauliflower through a light flat bread. Cook it in the bbq, under a grill or in a site pan as I did. Delicious with yoghurt or roasted aubergine dip. Or with grilled lamb. #homecooking #moorish #travellingwithoutmoving method in stories 👆 Spiced Cauliflower and chilli flat breads Makes 4-6 flat breads 300g bread flour ¼ head cauliflower, finely sliced leaves and all 2 cloves garlic finely chopped 1 red chilli, deseeded and finely sliced A handful of coriander leaves 2 tsp cumin seeds 2tsp turmeric 8g dried yeast, activated in 100ml luke warm water 2 tsp. runny honey 1-tablespoon yogurt I tablespoon Extra virgin olive oil plus extra for cooking Sea salt and pepper Sauté the cauliflower, garlic, chilli and spices over a medium heat to soften and lightly caramelize. Season well and leave to cool. Mix together the flour with the salt. Whisk the honey into the water-yeast mix and leave this to activate for about 10 minutes, the liquid will start to foam slightly when ready. Make a well in the center of the flour and pour in the yeast mix, mixing as you go and then add the oil and yogurt. Mix again to form dough, knead for a 5 minutes, add the cauliflower and coriander cover and then prove in a warm spot until doubled in size (this should take around 1-1.5 hours). The dough will be slightly wetter than traditional bread dough. When the dough’s ready knock back in the bowl and divide into 6 pieces. Flour a smooth surface and roll out each piece of dough into a rough circle about 1 cm thickness and transfer onto a tray separated by pieces of baking parchment. Heat a grill, large frying pan or bbq. If you are grilling place the breads on an oiled tray, brush the tops with oil and grill until they are puffed and golden brown. Turn them over and repeat the process. In a pan- place them directly into a hot pan, a little oil and cook for a few minutes each side.If you are using the bbq then brush the breads with oil and lay them carefully on the grill over the bbq (they will cook quickly) and then turn using tongs once they have puffed up. A little char from the flames is fine and quite authentic. Serve sprinkled with sea salt and extra oil.


I’ve been making versions of this no bake- set cheese cake for years. This uses the sour garden rhubarb that’s around now and I roasted it in pomegranate molasses with fresh ginger. A good, full fat mascarpone is essential mines from @natoora #travellingwithoutmoving #homecooking #cookingfromhome #cheesecake #sundaybaking #sicilia #moorish Method in my stories👆recipe below 👇 Mascarpone cheese cake with rhubarb, molasses and ginger Serves 8-10 You’ll need a buttered and lined 22cm cake tin for this with removable base 400g garden rhubarb, washed, trimmed and cut into 1.5cm dice 1 inch of peeled ginger – finely diced 100ml pomegranate molasses 250g digestive biscuits Zest of a small orange 1/2 tsp ground ginger 75g unsalted butter, melted 200g cream cheese such as Philadelphia 300g mascarpone 120ml double cream 120g golden caster sugar Crush the biscuits in a tea towel or food processor until a fine crumb, add the ground ginger and then mix with the butter. Spoon the biscuit mix into the cake tin and press, evenly into the base. Place in the fridge whilst you make the cheese mix. Whisk the cream to form soft peaks. Separately whisk together the cheeses and sugar until fully incorporated and then fold the whipped cream into this mix. Layer half the rhubarb and some syrup on the biscuit base and then Spoon the cheesecake mix into the cake tin and spread out evenly. Tap the tin firmly to ensure the mix has fully filled the tin. Spoon over the rest of the rhubarb and syrup Place in the fridge to set for at least 2 hours. Remove from the tin and cut slices to serve- some extra molasses poured over is delicious!


a little video i made with @feedbritain the seriously good and clever new initiative from @leonrestaurants a food box delivery service tapping into brilliant, smaller producers. This box is from my friends @gingerpigltd- pork chops, rump steak, bacon, sausages, burgers and chuck steak- a great cut for slow cooking and Ragout and thats what i made here - lots parmesan, red wine and fresh pasta. those of you who know the Ginger Pig already will know the meats the business. All profits form the boxes go to #feednhs for the duration of covid. I've also had the @feedbritain vegetable box- also ace. My wife @nykeetatish (whos in the vid) has volunteered to be involved on this project from the start and, of that- I'm very proud. 😍😍Amazing job. #feedbritain #cookingathome #homecooking #Sicilia Recipe below 👇 Beef, red wine, rosemary and parmesan ragout with pappardelle Serves 4 400g fresh or dried pappardelle 300g diced trimmed beef chuck 1 onion, finely diced 1 carrot, washed and diced 2 cloves garlic chopped 400g tin whole or chopped tomatoes 120g fresh tomatoes, chopped 100g or so parmesan Reggiano for grating 4 bay leaf 1 spring rosemary 250ml red wine Sea salt, black pepper and olive oil for cooking Heat a medium casserole over a medium heat, add a lug of oil and when hot brown the beef chuck all over. When browned add the carrots, onion, bay and rosemary and cook to soften the vegetables. Now pour over the wine and reduce to evaporate and scrape the bottom of the pan to deglaze. Now add the tomatoes, season and bring to a simmer- add a little water if its looking dry. Cover with a lid and slow cook for an hour or up to an hour and a half – until the meat is very tender and flakes into the rich reduced tomato sauce. Now turn off the heat, grate in parmesan and rest for 20 minutes – stir in the ketchup if you like. Cook the pasta and toss with the sauce- along with some of the pasta water to loosen. Serve and sprinkle with extra parmesan.