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Nov 15, 2024 | 
thetimes.com | Ben Tish
As executive chef for eight acclaimed pubs across London, Ben Tish is responsible for more Christmas lunches than all the Times readers put together. What unites the menus, from the Thomas Cubitt in Belgravia to the Princess Royal in Notting Hill, is his signature love of flavours from the Mediterranean, be that a touch of Moorish spice with his roast duck or a rosemary and walnut pesto with his roast cabbage.
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Oct 1, 2024 | 
greatbritishchefs.com | Ben Tish
Ben says: 'A culinary hymn of praise to simplicity, this is my favourite way to cook steak. Fiorentina is traditionally a T-bone or a porterhouse steak – a steak on the bone has more flavour than a boneless one – but a good-quality rib-eye or sirloin steak will work well. The steak must be cut thick as you want the meat beautifully crisp and caramelised on the outside and medium-rare and pink within.
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Oct 1, 2024 | 
greatbritishchefs.com | Ben Tish
First make the sauce. Blitz the spring onion whites, tomatoes, green chilli, garlic, ground coriander, caraway and cumin seeds and vinegar together in a blender. Transfer this mixture to a bowl, stir in the spring onion greens, olives, parsley, tomato purée and a good splash of extra virgin olive oil. Cover the bowl with cling film and let it rest while you heat the barbecue
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Sep 5, 2024 | 
nzherald.co.nz | Ben Tish
A crumbly Cretan-style pie from Ben Tish’s new book Mediterra. I love this Cretan-style pie with its rich and crumbly olive oil-based crust. I’ve eaten many versions on my travels and the options for predominantly vegetable-based fillings are plentiful – courgettes, kale, green cabbage and even diced squash or pumpkin. Aleppo-style pepper and cumin are also often used in the spicing.
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Sep 3, 2024 | 
nzherald.co.nz | Ben Tish |Bloomsbury Publishing
Vibrant and variable, this dish from UK restaurateur Ben Tish’s new cookbook Mediterra works any time of the day. This is my version of the Syrian-style breakfast omelette known as ejjeh. It’s not just for breakfast, though; I’ll happily make these for dinner with a fresh salad or cut them into slices to serve as part of a mezze. The saffron and yolks impart a vibrant yellow to the omelette base, which I find irresistible alongside the greens and fresh herbs.
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Sep 2, 2024 | 
telegraph.co.uk | Ben Tish
2 September 2024 • 4:29pm Serve with lightly poached fruit, such as apricots or plums, or roasted peaches Credit: Kris Kirkham Photography I’ve added my favourite Turkish-inspired flavours to this recipe. Serve with Greek yoghurt and some lightly poached fruit, such as apricots or plums, or roasted peaches. This flourless torte is easy to make, surprisingly light and very delicious. Timings Prep time: minutes, 20 plus cooling, plus chilling Cook time: 45 minutes Serves 8-10 Ingredients 300g...
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Aug 29, 2024 | 
nzherald.co.nz | Ben Tish
The new cookbook by UK chef and restaurateur Ben Tish, Mediterra, explores the cuisine of the Mediterranean, with a breadth of recipes from around the region — everywhere from Spain and Croatia to Lebanon and Tunisia — including this marvellous tart. My friend Maresh is a brilliant UK-based chef originally from the Palestinian city of Rafah, and he is responsible for the conception of this recipe. It is by no means traditional, but at its heart are the flavours and spirit of Palestine.
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Aug 19, 2024 | 
greatbritishlife.co.uk | Ben Tish
Ben Tish shares recipes gathered from his travels around the islands and shores of the Mediterranean in his new book Mediterra Spinach, fennel and herb pie I love this Cretan-style pie with its rich and crumbly olive oil-based crust. I’ve eaten many versions on my travels and the options for predominantly vegetable-based fillings are plentiful – courgettes, kale, green cabbage and even diced squash or pumpkin. Aleppo-style pepper and cumin are also often used in the spicing.
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Aug 19, 2024 | 
decanter.com | Fiona Beckett |Ben Tish
Ben Tish profile picture credit: Kris Kirkham Mediterra is a collection of my favourite recipes gathered over many years of travelling through the Mediterranean, from shore to shore and beyond to its islands – holidays, work or research, I’m there! While the countries of the Mediterranean are varied and diverse, food and its culture are a common thread: the way of eating, sharing and revelling in the daily meal is an almost sacrosanct act; a passion and love for the produce and a focus on...
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Aug 17, 2024 | 
telegraph.co.uk | Ben Tish
17 August 2024 • 12:00pm Sesame seeds add a sweet, caramelly nuttiness to the crust Credit: Kris Kirkham Photography I’ve eaten many versions of this Cretan pie on my travels and the options for vegetable-based fillings are plentiful – courgettes, kale, green cabbage and even diced squash or pumpkin. Aleppo-style pepper and cumin are often used in the spicing. Sesame seeds also appear in Cretan cuisine, adding a sweet, caramelly nuttiness to the crust when baked. Timings Prep time: 40...
