For some, Halloween may just be an excuse to dress up, eat candy, and party one day a year. But for the rest of us, the spooky season is more than just a months-long excuse to stock up on Reese’s and decorate with plastic pumpkins. The witchy vibes — with its signature crystals, tarot decks, and celestial motifs — are a year-round thing, baby! For the basic witch, there is no shortage of inexpensive decor you can buy. But if you’d rather be watching Practical Magic year-round, Anthropologie’s Halloween offerings are your ticket to mystical, magical decor that you can proudly display well after October 31.

While 2023’s fashion season has seen its fair share of bold color trends, no look has permeated the style kaleidoscope more this year than silver metallics. From cowboy boots and handbags so shiny they could double as mirrors to silver metallic pants that will make every day feel like the weekend, a festive mood is in the air.

The ultimate comfort food, but also light; this recipe manages to be creamy and filling without you having to take a nap afterwards, which can be the case with heavier meat dishes,” says Trine Hahnemann, author of Simply Scandinavian. “It can be made with any fish, or also with the same weight of vegetables instead. This kind of pie will always do it for me when I’m in need of energy and comfort.” Fish pie Serves: 6 Ingredients: 800g large potatoes, chopped into big chunks 100g salted butter, plus 3 tbsp, plus more for the dish 500g firm white fish fillet, chopped into small pieces 300g raw prawns, sustainably caught 10 white asparagus spears 10 green asparagus spears 2 shallots, finely chopped 200g shelled fresh peas 5 dill sprigs, chopped Sea salt flakes and freshly ground black pepper Leaves from 2-3 sprigs of flat-leaf parsley, chopped, to serve (optional) Method: 1. Boil the potatoes in water until tender. 2. Butter a large ovenproof dish generously, then add the chopped fish and prawns in an even layer. Season with salt. 3. Snap the lower one-third of the white and green asparagus off, then peel the white asparagus until shiny and cut all the asparagus spears into four-centimetre pieces. (The trimmings and peelings can be used in soup). Fry the shallots gently in a frying pan in one tablespoon of butter. Turn off the heat, add the asparagus, peas and dill, mix well and season with salt and pepper. Arrange the vegetable mixture on top of the fish. 4. Preheat the oven to 200C/400F/gas mark 6. When the potatoes are cooked, drain them, reserving 100 millilitres of their cooking water. Mash the potatoes lightly together with the reserved cooking water and the 100 grams of butter, keeping the mash chunky. Season to taste with salt and pepper, then spread the mash over the pie filling and place the remaining two tablespoons of butter, in small dots, on top. 5. Bake for 30 minutes. Let it rest for a few minutes, then scatter with parsley and serve. ‘Simply Scandinavian’ by Trine Hahnemann (Quadrille, £27). Read More Budget Bites: Three light recipes that sing of summer What the hell is Scandinavian food? Three quick and easy plant-based fakeaways to create at home The Union Rye, review: Finally, a decent restaurant in this charming East Sussex town Missing Glastonbury? Here’s how to have a festival feast at home Four berry sweet recipes that go beyond strawberries and cream

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Kevin Magnussen’s car caught fire after a high-speed crash at the Mexico City Grand Prix. The Haas driver, running midway through the order, lost control at turn nine on lap 34 of the race. His car piled at around 130mph into the barrier but the Danish driver escaped unharmed, if a little shaken. Shortly afterwards, the car caught fire at the rear before the marshals quickly extinguished the flames. The crash triggered a red flag, stopping the race. Magnussen became the second driver to retire from the race after home hero Sergio Perez crashed out on the opening lap following a collision with Charles Leclerc. More to follow... Read More F1 Mexican Grand Prix LIVE: Race updates and times in Mexico City Charles Leclerc leads shock Ferrari front row at Mexican Grand Prix Who is Ollie Bearman? Essex boy with Italian twang making F1 history

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