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Ben Tish’s Pizzette with Nduja, Pecorino & Fennel

Ready for a season filled with decadent al fresco dining and delicious summer food? Celebrate the warmer warmer by firing up a plate of this delectable pizzette. Ben Tish's spicy recipe uses  Nduja – a...
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Ben Tish’s Guide To Beautiful Barbecuing

Fire up the BBQ...In his new book Grill Smoke BBQ, chef Ben Tish takes the mystery out of everything from choosing equipment to conquering temperature control. Here, he shares his top tips for barbecuing...
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Meet our Guest Editor: Ben Tish

Good Things’ eleventh Guest Editor Ben Tish talks to Zoe Perrett about bringing bold flavours to the masses and how a chance meeting on a train led to a firm friendship with chef Martin Morales You’ll...
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Food chain- Stephen Terry on Ben Tish

Good Things’ tenth Guest Editor Stephen Terry chats to Zoe Perrett about favourite restaurants, writing cookbooks, and why chef Ben Tish should be his heir. On the BBC’s Great British Menu, Stephen...
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Braised spiced venison empanadas with parsnip puree

Ben says, ‘These hugely-popular spiced venison parcels make an alternative to the usual seasonal offerings, and can be assembled in advance and finished in the oven just before serving.’ Serves 4 as a...
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Ben Tish’s empanadilla mince pies

INGREDIENTS For the filling (make at least 3 days - and up to 1 month in advance): 400ml dark brandy 600 ml PX sherry 700g currants 800g sultanas 700g muscatel raisins 4 quince, peeled,...