Kali is a plant-based chef, her food looks to find the balance between uplifting, healthy, fun and delicious.

A twist on a classic trifle. A recipe for my Poached Pear and Yuzu Trifle.

The next in my series of eating and entertaining this festive season.

Dips and canapés, full of colour, they’re sure to brighten up your festive spread.

This is such a lovely way to serve squash. Squash, sage and hazelnut are nothing new but a classic combination for a reason. What makes this dish a little different is the hazelnut cream and chopped dates which add an extra creaminess and surprise sweet bites that pair so well with the sweetness from the squash and hazelnut.  A perfect addition to your festive spread.

Seasonal festive vegetables. Pan-fried Brussels sprouts on a bed of butterbean aioli, topped with pangrattato and a fresh herb salad.

This dish makes for a beautiful centrepiece but is also delicious anytime—no need to wait for a special occasion. I like to finish it with the quick-pickle and coriander salad.

Breaded Aubergine in an Indonesian inspired coconut curry sauce.

Textures, rich curry sauce, the peanuts add a nice depth and work with the sweetness of the curry. Basil brings a brightness, vibrant and warming, the perfect combination.

One bowl spicy, ‘instant’ noodles.