A tasty recipe from The Restaurant Show chef, Ben Tish

Last week you had 60 seconds to learn more about what to expect from Ben Tish’s cooking masterclass at The Restaurant Show. We also asked him if he would share one of his favourite recipes to whet your appetite before he heads up on The Stage.

You can watch Ben in action on Monday 3rd October at 2.30pm and you’ll also see him judging Young National Chef of the Year on Tuesday 4th October. Register for your free visitor badge which will also give your access in Conscious Hospitality, The Bar and Pub Show and Catering Equipment Expo. 

Charcoal grilled sardine tartines, with sorrel and horseradish alioli

Perfect as an unusual canapé or starter for dinner party. The sorrel adds a welcome boost of fresh citrus and is a great foil to the oily sardines. 

Serves 4


8 large sardine fillets
1 small-thin day old rustic loaf such as pain de mie
Small bunch of fresh sorrel leaves, stalks trimmed
½ red onion finely sliced
2 tsp red wine or cab sauvignon vinegar
Olive oil, sea salt and black pepper for cooking
Juice of half a lemon


1 large free-range egg yolk
½ clove garlic peeled and finely chopped
1 small tsp dijon mustard
100ml extra virgin olive oil
75ml vegetable oil
Lemon juice to taste
white wine vinegar to taste
2 tsp hot horseradish sauce


1. Light and set a BBQ for direct fast cooking/grilling.
2. Make the alioli - whisk the egg yolk in a mixing bowl along with the mustard, horseradish sauce and some seasoning. Add a splash of water and then gently whisk in the oils in a steady stream to emulsify with the egg. When all the oils incorporated and you have a thick sauce season with the lemon juice, vinegar and more salt and pepper to taste. Reserve.
3. Pour the red wine vinegar over the red onions, season and reserve.
4. Trim the ends from the loaf and then cut into 8 thin slices on a 45 degree angle so they are elongated. Drizzle the bread with olive, salt and pepper and grill quickly directly over the coals on a grill rack for 2 minutes on each side to char and reserve.
5. Season the sardine fillets, brush with oil and place them on the grill over the coals. Cook for 3 minutes until nicely charred and then carefully flip the fillets and cook for a further minute before removing from the grill and squeezing over the lemon juice.
6. Throw the sorrel onto the grill for a minute to wilt.
7. Assemble the tartines by spreading some alioli on the bread followed by the sorrel and then top with a sardine fillet and finely some of the red onions.
8. Serve.