The dish uses ingredients sourced locally, are seasonal and ones which I tend to use regularly in the kitchen because of the flexible nature their taste lends to other dishes. The wild mushroom garnish I like because of their quirky appearance and strong flavor. Any spare beetroots pieces that do not go in to the rosti can be grated and added to a chocolate brownie. The squash seeds can be slow cooked with coconut oil for serving in the breakfast counter in the mornings. – Chef John Ferguson


• Fresh beetroot: 100g
• Butternut squash: 100g
• Potato: 100g
• Egg: 1
• Sea salt and cracked black pepper
to season
• Coconut oil: 2 teaspoons
• Wild mushrooms
• Red onion: 50 g
• Cherry tomatoes: 3
• Garlic clove: 1
• Fresh coriander: small bunch.
• Lime: half


This dish is quite simple but elegant and can be adjusted by adding, perhaps, melted goats cheese or some lardons of bacon and garlic.

Grate the beetroot, squash and potato on the medium sized hole on a box grater. It is important to squeeze the moisture out of the ingredients before combining. Add one egg and season with cracked black pepper and some sea salt. Form into two rounded patties and leave aside.

For the garnish, thinly slice the mushrooms and red onions and chop the garlic. Quarter the cherry tomatoes and set aside.

In a hot pan, put 1 teaspoon of coconut oil and begin to fry the rostis on both sides. When both sides are sufficiently browned, place on a tray and into the oven for 15 minutes at 170 Celsius.

With 5 minutes stop-go before the rosties are ready, using the same pan, fry off the garlic and onions and wild mushrooms with a teaspoon of coconut oil. When they are just ready, add the cherry tomatoes.

To serve, place the rostis on top of each other. Sprinkle the wild mushroom garnish around the edge of the plate or on top and sprinkle with some fresh coriander. Squeeze some lime juice over the dish for that je nes sais quoi.