Body hair might be a concern in the summer, as you strip down to a bikini or bask on the beach. But, as new research from Dove reveals 62% of us feel insecure about our underarms, here’s why these three women are choosing to grow out or whip off their armpit hair, defying the weight of societal expectation. Content creator and author, Megan Crabbe What are you doing with your armpit hair this summer? “I won’t be shaving my armpits this summer. I spent so many years shaving my underarm hair on auto-pilot – every shower from the age of 11 onwards came with a shave. I realised there was this part of my body that grows naturally. Letting my underarms grow is another small way of reclaiming my body in the face of misogynistic beauty standards,” says content creator and Dove ambassador Crabbe. What do you think society expects? “People expect women’s underarms to be smooth, hairless, and bright – that’s all we’ve seen for so long in advertising and media. I remember seeing so many magazine covers of slim white women with their arms up and barely an indent where their armpit should be, let alone any sign of hair or discolouration. “If I’m in feminist or queer company, I know there will be less judgement, because those spaces are more understanding of bodily autonomy and letting go of societal expectations. ” How do you see your summer body? “I embrace seeing my body from all angles, in all forms, in any season, but it’s taken me a long time to get here. These days, I can see an image of myself in a bikini with visible cellulite, a stomach that isn’t flat and underarm hair flourishing and think, ‘Hey, that’s cute!’ “This particular body represents all of the battles I’ve fought – against diet culture, against anorexia, against beauty standards – and won.” Content creator and makeup artist, Shahira Allen What are you doing with your armpit hair this summer? “This summer, I will be doing whatever the mood calls for with my armpits! Sometimes, I let the hair grow and other times, I like it smooth and clean-shaven. Either way, it will be my choice and I’ll make sure I feel confident and fabulous about my underarms this summer,” the creator explains. What do you think society expects? “A long time ago, society elevated women’s insecurities and made us believe no body hair on a woman is the way to be feminine. I think society expects me to spend money ‘maintaining my body’ in the most unrealistic way possible,” she says. How do you see your summer body? “I’m still learning to see my body in my 30s and it’s been a long journey. Some days, I love what I see and other days, I struggle with a roll, lump or bump. I deserve to soak up the sun and be happy, and I know there’s a young person out there who needs to see people like me being happy and thriving in our natural bodies.” Body-positive content creator and LGBTQ+ activist, Katie Budenberg What are you doing with your armpit hair this summer?“I will be doing whatever I fancy on a day-to-day basis. Sometimes, I enjoy the feeling of smooth armpits and sometimes I think I look cool with bushes under each pit. I have been tempted to dye my armpits with the lesbian flag for Pride Month,” Budenberg laughs. What do you think society expects? “Society would rather not see me at all, and if they have to lay eyes on me, then I must be hairless from the eyebrows down – like a newborn baby, even though I’m a 25-year-old woman. “Women are constantly made to feel like they have to be small, weak and hairless, and I refuse to satisfy this anymore; I will take up space, be unapologetically me, and hairy if I want to be,” she says. How do you see your summer body? “My summer body is ready to go. It’s Fed-Girl-Summer this year, where we satisfy our hunger cues, don’t worry about looking bloated and no longer feel the need to suck in our stomachs. I will never let cellulite, body hair or insecurities dictate whether I have a fun time or not again.”

There’s something enchanting about the mellow-misted colours of Borough Market in autumn that I find utterly absorbing and truly magical. Hypnotic shades of rusted ochre reds, dark butterscotch browns, plum purples, mustard yellows, forest greens and golden copper oranges. It’s a palette of comforting abundance, which ushers forth the only season of the year whose flavours exhilarate the tastebuds just as much as they soothe the soul. Russet red Discovery apples are one of the first fruits to arrive. Their sweet-acidic bite and floral strawberry notes pair fantastically with cheeses like Cumin Gouda or Bath Soft Cheese, drizzled with a kiss of truffle honey if feeling fancy. Tart ombré-green Bramley apples call for slow baking into cinnamon-sugar scented pies, old fashioned crumbles or streusel-topped crisps – the latter being particularly delicious with the addition of toasted coconut, rum-soaked sultanas, and a pinch of warming green cardamon. But the cornucopia of autumn’s apples also takes wonderfully to savoury treatment in the kitchen. A recipe I discovered recently from a north Italian neighbour is Tuscan sausage baked apples. The apples are sliced across the top to create a lid, hollowed out, then stuffed with a piquant filling of spiced Italian sausage meat, garlic, crushed fennel seeds, finely chopped shallots, toasted breadcrumbs, pecorino, wine vinegar and a splash of vermouth. Bake at 180C for 30-40 minutes until the apples are burnished outside and the filling cooked through – it makes for the most sumptuous autumnal supper with big hunks of focaccia to mop up the juices. Braeburn and Egremont Russets are great varieties for this, their hard-fleshed nuttiness adding an extra dimension of flavour to the dish. One of the most thrilling markers of autumn in the market are chalkboard signs blazoned with the word “WILD”: a moniker attached to both mushrooms and game birds, both of which have their moment at this time of year. Girolles, chanterelles, pheasant and partridge are a quartet of ingredients that cry out to be married together in a pie. This is an occasion for a crumbly lardy pastry, generous sprigs of fresh rosemary and a good splash of vin jaune or dry sherry for yeasted acidic kick. The comedic sight of squashes piled high in wooden market crates in an assortment of gnarly shapes and speckled colours always looks to me like a convention of delicious misfits gathered together for their annual symposium. Their names alone – butternut, acorn, pumpkin, delicata – have an inviting poetry that autumn’s harvests alone possess. My favourite among them is the kabocha – a dappled green gourd with a fluffy orange inside that tastes of fired chestnuts, floral honey and sweet potato all at once. Roasted at 180C for 30 minutes in elliptic boat shapes with a generous glug of olive oil and either a sprinkling of ras al hanout, a splash of ponzu or a scattering of freshly torn sage, it makes the perfect accompaniment to any autumnal roast. But I think kabocha squash is most delicious when gently baked with a little brown sugar and grated nutmeg, then blitzed to a velvety orange mash for enriching autumnal deserts. A deep-filled pumpkin pie is the truly classic way to go, but the bake I turn to on repeat every autumn is the kabocha, olive oil, and bittersweet chocolate cake from Los Angeles-based restaurant, Gjlena. Eaten warm from the oven in a puddle of vanilla custard, its rich, buttery texture and intense roasted-squash flavour is the bear-hug of comfort that autumn’s colder days demand. The market’s fruits of the sea also flourish at this time of year. Turbot – king of the flatfish – is exquisite in the prime of autumn. With its firm flaky texture and delicate flavour, it takes well to spicing – but always do so with subtlety. I like to pan fry well-seasoned fillets in a little oil with a good knob of butter, crisping up the skin side for 3-4 minutes. Complete by flipping over and adding a pinch of a single spice to the frothy butter, as suits your mood. Crushed black lime will add zesty smokiness, finely ground pink peppercorns bring lemony fruitiness, or for something a little decadent, a pinch of crushed saffron pairs perfectly and tints the turbot bright sunshine yellow. Whichever direction you take it, serve with leeky spring onion champ on the side. For autumnal suppers with a more brazen hit of spice, I turn to the season’s fresh clams, which arrive at the market in abundance at this time of year. Their sweet brininess has a special affinity with the powerful flavours of Thailand, Cambodia and Vietnam. I love them stir-fried with fresh ginger matchsticks, bruised lemongrass, slivers of garlic, a little tamarind paste, palm sugar, fish sauce and a chiffonade of Thai basil to finish. Add a birdseye chilli if you want a touch of autumnal heat and serve with fragrant jasmine rice. Alternatively, there is no better time than now to be making spaghetti alle vongole on repeat! Bundles of freshly excavated beetroot, dotted around Borough’s market halls like giant purple baubles, are the quintessence of earthy sweetness that makes cooking in autumn so homely. For a simple warming lunch dish, keep the beets unpeeled then slice into thick discs. Jumble together in a shallow roasting tin with blanched purple kale, a jar of Spanish chickpeas, a glug of tarragon vinegar, maple syrup and a generous sprinkle of smoked salt. Roasted at 190C for 30-40 minutes, it makes for a delicious vegan bake. These cooked beetroots are equally delicious blitzed into a soup with some good vegetable stock and obligatory ripple of double cream just before serving. Garnishing with Kentish cobnuts will add hazelnutty crunch, while shavings of manchego cheese add a delicious tang. Among Borough’s most welcoming autumn arrivals are the wicker baskets of pear-shaped quinces in muted shades of custard yellow. They make for the most delicious autumnal breakfast compotes and chutneys – marrying just as well with vanilla bean, cinnamon and sugar as they do with freshly grated ginger, cider vinegar and star anise. Their sweet citrussy bitterness also makes them wonderful for baking into brown sugar upside-down cakes, pairing gloriously with toasted almonds and marzipan. I particularly love cubes of quince gently stewed in orange juice, honey and cognac for layering into nostalgic trifles, with dense madeira cake and pillowy orange blossom whipped cream. But of all the sights in the market, it’s the majestic purple of ripe autumn figs that brings me most joy. Their flavours are so intensely raisiny at this time of year that I like to eat them fresh – simply score in a cross with a knife, then gently squeeze open like a ruby-seeded lotus. Their syrupy sweet flavours can be amplified even further by adding savoury sweet adornments for devouring together in the same bite. The flavour-chord trio of ripe figs, crumbled Stichelton and sour cherry molasses is rather special. But what I love most is a slice of warm sourdough with the jammiest soft figs of the season smooshed on top like an avocado – then decorated with slivers of pickled walnut, fresh thyme and a little flaky salt. It’s a combination that both enlivens your palate and comforts your senses in equal measure. All the magic of autumn on toast – simply sublime! For more information on what you can find at Borough Market, visit: boroughmarket.org.uk Read More How to shop at Borough Market in the summer Obsessed with Boursin? It’s the perfect way to elevate your leftovers Spice up your life: Three recipes from Nadiya Hussain’s new book that bring the heat Budget Bites: Three one-pan recipes that minimise on washing up

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