The UK's leading lifestyle aparthotel group, Native Places, continues with its Cooking With… series. The series is designed for guests staying across Native Places properties in London, Manchester, Edinburgh and Glasgow, where guests are encouraged to utilise the aparthotel's fully equipped kitchen. Previous Cooking With… series include collaboration with cook, writer and restaurateur Thomasina Miers.

As part of its Veganuary and Wellness programme this year, Native Places has collaborated with an acclaimed plant-based chef and cookbook author, Bettina Campolucci Bordi.

Shot in the newly refurbished aparthotel at Native King's Wardrobe, next to St Paul's in London – a new addition to Native Aparthotels collection, Cooking With… Bettina features four hearty plant-based recipes that nourish the body and soul – including drink, snack, main, and dessert. All recipes are easy to cook and designed to be made in the comfort of Native Places – Aparthotels and The Apartment Collections properties.

Perfect for winter days, Bettina has shared a Warming Coconut Chai Tea drink recipe to warm the body – and the spice mix can be refilled and enjoyed throughout the day. For snack, to be relished any time of the day, Bettina has shared an Endive Nibbles with Chickpea & Caper Mayo recipe.

For her main recipe, Bettina has developed a one-pot wonder, Baked Shakshuka with Butter Beans, ideal for guests to recreate at the aparthotel. The comforting dish can be made in bigger quantities, making it the perfect meal to be shared together with loved ones. The dish is also versatile where it works as a weekend brunch, or a substantial supper in the evening.

Finishing off with something sweet, Bettina has designed an indulgent Chocolate Orange & Amaretto Mousse. The quick and easy, light and creamy dessert is set to be a real crowd pleaser to entertain loved ones when staying at Native Places.

All guests staying at Native Places properties in London, Manchester, Edinburgh and Glasgow will benefit from exclusive access to these bespoke recipes from Cooking With… Bettina. All plant-based, the recipes are available from January 2024 as part of Native Places' Veganuary and Wellness programme.

Commenting on the Cooking With… series, Bettina Campolucci Bordi, said: “It is an honour to be part of Native Places' Cooking With… series. I enjoyed staying at Native Places and found the fully equipped kitchen to be a real home-away-from-home treasure, especially for long-stays.”

“I have developed a variety of easy recipes for Native Places guests to enjoy and share with their loved ones. All plant powered, these recipes are hoped to nourish the body and soul this winter season.”

Ranie Saidi, Director of Marketing of Native Places, also commented: “Aparthotels experience is getting momentum with a growing preference from guests over a normal hotel. At Native Places, our apartments are fully equipped with kitchen and space to entertain and be entertained, making us a flexible and preferable options.”

“This partnership is not just highlighting the benefit of staying in aparthotels, but also allowing us to work with diverse network of talents that share similar values with us and our guests. These recipes will be available for our guests to cook at the comfort of their own apartment with easy access to local markets and our neighbourhood heroes, all within walking distance to all Native Places – Aparthotels and The Apartment Collections.”

“The kitchen is where the heart is. Benefitting from fully equipped kitchen across our properties, we are delighted to team up with Bettina Campolucci Bordi for our next instalment of Cooking With… series. Launching this January as part of our Veganuary and Wellness programme.”

To find out more and book a stay at Native Places, please visit www.nativeplaces.com.

Native Places x Cooking With… Betina's Kitchen

Warming Coconut Chai Tea

Makes 4 cups 

Ingredients:

1 tablespoon coconut oil

2 cardamom pods

1 cinnamon stick

2 whole black peppercorns

1 thumb-sized piece of fresh root ginger, grated

pinch of chilli flakes or 1 dried chilli

1/2 vanilla pod 

500 ml water

1 Rooibos tea bag

500 ml coconut milk (preferably Tetra Pak, which is consistently creamy and doesn't separate)

1 tablespoon maple syrup

METHOD:

Start by heating the coconut oil in a medium saucepan, then add all the spices including the ginger, chilli and vanilla pod and gently heat for 5 minutes. Squash the cardamon pods first so that the seeds come out and you get their full flavour.

Add the water and Rooibos tea bag, bring to the boil and boil for about 10 minutes.

After 10 minutes, turn it down to a simmer and add the coconut milk. Make sure the liquid heats up but keep it just at a simmer – if it boils, the milk and water will separate and the chai won't look very nice.

Once the mixture is warm, add your choice of sweetener.

You can keep the spice mix in the pan and just keep refilling the pan with water and coconut milk to make more batches of tea throughout the day. If you are spending the day at home, pottering about, this is the perfect drink to keep you warm.

Endive Nibbles with Chickpea & Caper Mayo

Serves 4

Ingredients:

400ml tin of chickpeas, drained

20g cornichons, finely sliced

1 tsp capers

2 tbsp chives, finely chopped

1 tbsp dill, finely chopped

100g plant based mayonnaise

zest and juice of ½ lemon

4 endive lettuces (2 red, 2 green), individual leaves removed

 

For the Topping:

1 radish, thinly sliced

1 tbsp quick pickled onions (sliced red onion soaked in apple cider vinegar)

Method:

Mash the chickpeas with a potato masher or a fork, then add all the other ingredients.  Mix well to combine.

Lay out each individual endive leave and fill with a 1-2 tsp of the filling.

Top with the radish slices and quick pickled onions.

Baked Shakshuka with Butter Beans

Serves 2

Ingredients:

80 ml olive oil

1/2 red onion, chopped

1/2 red pepper, chopped

1/2 aubergine, chopped

1 x 400 g tin of tomatoes

230 g tinned butter beans, drained

4 sundried tomatoes, chopped

1/2 teaspoon sweet paprika

pinch of cayenne pepper

pink Himalayan salt and black pepper, to taste

To serve:

good-quality shop-bought bread

1 avocado, sliced

dollops of plant yoghurt

handful of fresh basil

lemon wedges

a few cherry tomatoes, to garnish (optional)

a few endive leaves, to garnish (optional)

Method:

In a medium pan, heat the oil and fry the onion, pepper and aubergine with a tiny pinch of salt for 10–15 minutes. It is important you use a good amount of oil here to get it going and to make sure that the veggies soften properly.

Then add the tomatoes, beans, sun dried tomatoes and all the spices and seasoning, give it a good stir and leave on a medium heat, covered, for 10 minutes.

Check on the mixture when the time is up, give it a stir and leave for another 10 minutes.

By now the shakshuka should be done, the liquid should have mostly cooked off and turned sticky and there should be a smoky gorgeous mixture in your pan.

Serve immediately from the pan with a good sprinkle of fresh basil, avocado slices, cherry tomatoes, endive leave, home-made bread for dipping, along with some plant yoghurt and lemon wedges to squeeze over.

This is such a comforting dish that can also be made in bigger quantities and reheated. It's a weekend brunch kind of meal, but also super when you're coming home from work and are in need of something substantial.

Chocolate Orange & Amaretto Mousse

Serves 4

Ingredients:

320 ml good-quality coconut cream or refrigerated full-fat tinned coconut milk 

3 tablespoons runny peanut or almond butter

3 tablespoons cacao powder 

2–3 tablespoons maple syrup 

2 tablespoons Amaretto

zest of 1 orange

To Serve:

grated dark chocolate, with at least 70% cocoa solids 

Method:

Add the coconut cream and all the other ingredients to a bowl. Use an electric hand-held whisk to mix everything together until fluffy (be careful not to over blend).

To serve, spoon the mousse into each serving glass and top with grated chocolate.

Refrigerate before serving or eat immediately.

ENDS

Notes to Editors: 

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Native Places Press Office

For more information and images, or to arrange an interview, please contact We Are Indigo

Kezia Tirayoh | kezia@weareindigopr.com 

Bella Minns | bella@weareindigopr.com