If you’re stuck for ideas about what to cook for the vegan in your life this Christmas, this recipe for banana blossom ‘fishless’ cake with tartar sauce could be a perfect fit! It is brought to you by the amazing Tony Keogh, head chef of the popular Cornucopia restaurant. Read on to learn more. This recipe appears in our Winter 2018/19 issue – click here to find your local stockist, or here to subscribe to the magazine.
