Feel amazing inside and out this Organic September. We have teamed up with the amazing plant based chef Bettina Campolucci Bordi from Bettinaskitchen .com  to help bring some delicious healthy meals to your dinner table this month.

Bettina was born with a passion for food. Brought up across several cultures by a Norwegian father and Danish-Bulgarian mother, cooking has remained a constant pleasure in Bettina’s life. From making homemade jams and pickles as a child and catering for family dinner parties as a teenager, she went on to study and work in the food industry for the next decade, working alongside top chefs and managing several catering businesses. After being diagnosed with Polycystic Ovarian Syndrome and endometriosis, Bettina looked at her lifestyle and began to adjust her approach to food. Looking at ways to heal her body and mind, she soon set up health retreats, where she adapted a new approach to fresh plant-based food, avoiding gluten and using alternative sweeteners. Documenting her recipes along the way on her wildly successful blog, bettinaskitchen.com,

Her debut cookbook HAPPY FOOD is really a cookbook for everyone. Grandmothers with newly-converted vegan granddaughters coming over for Sunday dinner, couples who want to increase their veggie intake, single people looking for a quick meal after a long day, families that have allergens but want to enjoy a meal together without compromising on comfort and taste, as well as anyone who wants to give gluten-free cooking a go. Why not give it a go yourself. Bettina has shared some of our recipes with us!


Photo credit Nassima Rothacker

Have you had a long day at work? Do you just want to chuck everything into a pot and let it cook itself? Then this is the dish for you. By the time you have put on your comfies and slippers this creamy, indulgent one-pot curry will be ready to be eaten.

Serves 2

2 tablespoons olive oil

1 shallot, finely chopped

1 garlic clove, peeled and chopped

1 tablespoon good-quality

yellow curry spice mix,

plus more if required

1 carrot, chopped into small pieces

1/2 aubergine (eggplant),

chopped into small pieces

1 potato, chopped into small pieces

45 g (11/2 oz / 1/4 cup) dried red lentils

400 ml (14 fl oz / 11/2 cups)

coconut milk

1 tablespoon peanut butter

big handful of spinach

big bunch of basil

salt and pepper, to taste

To serve

pomegranate seeds

chopped peanuts

squeeze of lime

coriander (cilantro) leaves

edible flowers (optional)

Heat a frying pan (skillet) over medium heat. Add the oil and gently fry the shallot and garlic until transparent. Then add the curry spice mix, carrot, aubergine and potato and fry for another 5 minutes.

Stir in the lentils followed by the coconut milk and simmer over low heat, covered, for 25 minutes.

Remove the lid, taste and adjust the seasoning with salt or more spice mix, add a dollop of peanut butter and stir in a handful of spinach and basil. I also love to scatter over pomegranate seeds and peanuts for extra crunch and give it a final squeeze of lime to cut through the creaminess of the curry, then throw over a few coriander leaves and edible flowers, to add some colour.

Serve as it is or with some steamed rice, quinoa or buckwheat on the side.

Curries are great when cooked in bigger batches – often they taste even better the next day because the flavours have had a chance to marry.