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

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

FROM COOL CAPITALS TO OUR FASHIONABLE FAVOURITES, THE RED TEAM HITS THE STREETS FOR THE MOST STYLISH URBAN STAYS