A little bit of creativity in the Pixton kitchen

A delicious recipe from our chef Sara, in the Pixton kitchen

This week the chefs at Pixton Kitchen have been testing and getting inspiration from Ottolenghi’s book Plenty More, as well as creating some new dishes.

Today’s lunch from Pixton kitchen was a delicious dish of nettle stuffed potato cakes, roasted whole carrots with squash and coconut, and a beetroot and lentil salad.

Today we served potato cakes stuffed with a nettle-herb mix, roasted whole new carrots and butternut squash, topped with bits of fresh coconut (thanks to the May Fair, Seasons in Forest Row kindly donated 2 sacks of coconuts for the coconut shy… those kids won’t miss one will they?) and a beetroot, lentil and rocket salad.

As is normal in cooking, there are some times when you just don’t have all the ingredients that are called for in a recipe. In this instance, some creativity and happenstance come into play. So was the case this time when we thought about making the potato cakes from Ottolenghi that calls for lots of fresh herbs.

Spring has arrived but fresh herbs are still not quite abundant, so we decided instead to head outside with some gloves to collect some stinging nettle and whatever fresh herbs we could find. Similarly, the lentil and beetroot salad was supposed to be filled with fresh mint and watercress. We were wondering where to go and look for fresh mint or watercress, when right at that moment Jane arrived with a bag of freshly cut rocket from the BD garden on campus. What better substitute could you ask for?

Luca’s roasted whole carrots and squash with seeds and coconut (serves 4)


  • Carrots - 12 small/medium
  • Squash - 1 medium
  • Pumpkin seeds - toasted
  • Fresh coconut - small slices
  • Olive oil - 1 cup, divided
  • Honey - 1 Tb
  • Apricot jam - 1 TB
  • Dijon mustard - 1 tsp
  • Salt - to taste
  • Tarragon, Marjoram, Sage - 1 tsp each

How to prepare this dish:

Peel the carrots and mix on a roasting tray with half the oil, honey, jam, Dijon and salt. Roast for 40 min. Peel & cut the squash into 5cm chunks, roast for 30 min with remaining oil, salt and herbs. Once cooked, mix all veg, top with toasted seeds, and pieces of fresh coconut.