Gael Boglione, co-founder of Petersham Nurseries, explains why the island of Sardinia forever holds her heart

MAKES 8 PREP 10 mins plus cooling COOK 15 mins EASY V 50g butter, melted then cooledslightly, plus extra for the mould1 egg50g caster sugar1 tsp honey50g self-raising flour 1 Heat the oven to 210C/190

Philip Khoury’s BAKES ARE SO DECEPTIVELY BUTTER-SOFT THAT YOU’D BE FORGIVEN FOR FORGETTING THEY’RE PLANT-BASED

Our regular learning section helps you get more from your glass

TUESDAY 6 JANUARY

Rise and shine with a traditional Irish breakfast, from marmalade cake and banana muffins to waffles and wheaten farls