She was the distinct voice behind hits like Proud Mary and The Best, but singer Tina Turner also became known for her on-stage fashion. Throughout a career spanning more than six decades, the singer, who died aged 83 on Wednesday, donned some iconic – and very glittery – looks over the years, and became synonymous with rock and roll. These are some of her most memorable fashion moments… The early years In perhaps one of the earliest iterations of the now commonplace ‘naked dress’, Turner dared to bare her figure in a sheer sparkly moment, with long, draping sequin strands.Off-duty diva During the Seventies, Turner was rarely photographed casually without her husband, Ike Turner, who she was married to from 1962 until their divorce in 1978. Her oversized leather jacket, messy straight hair and wool scarf were quite the deviation from her on-stage glamour, but showed her natural beauty. Fiery look Worn by Cher, Turner and Beyonce, Bob Mackie’s now infamous flame dress has become synonymous with stardom, and its glittering silhouette is one of Turner’s most well-known looks. The dress will feature in the V&A exhibition Diva, celebrating the “power and creativity of iconic performers” starting in June. Fabulously funny Turner appeared alongside Elton John in Wogan’s first show, sporting a very Eighties hairdo, huge earrings and a silky top, as she laughed and joked with the entertainer. The mane event Turner’s hair was allegedly overbleached in the Sixties and from then, she often wore wigs. Her iconic, wild, voluminous look became well known, and in her memoir, she commented that she was often nervous entering into new relationships with men, because of how they would see her wig. Legs for days When Turner performed on her Wildest Dreams tour in Cardiff in 1996, she wore a minuscule camisole dress covered in sparkles, bringing her own spin to the popularity of slip dresses in the Nineties. All that glitters In 2009, Turner took to the stage in Dublin in an angular gold top with a chevron pattern, and sparkling cut-offs with shining stilettos showing her truly glamorous style and ability to keep up on stage. Metallic, shiny looks were a staple for Turner throughout her career. Queen Bees At the 2008 Grammys, Beyonce channelled her fellow music icon, as the pair took to the stage, with Turner donning silver leggings and a tight corset with a short ‘do. In a tribute to the late star on her official website, Beyonce wrote “My beloved queen. I love you endlessly.”

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Autumn brings a cornucopia of colour to farmers’ markets, writes Gurdeep Loyal in the latest instalment of our guide to shopping at Borough Market. From red Russet apples and wild mushrooms and game birds, to butternut, acorn, pumpkin and delicata squashes; from turbot, king of the flatfish, to fresh clams; from freshly excavated beetroot to custard-coloured quinces to the purple of ripe autumn figs… there’s many a sight to behold. The recipes below are from Brindisa, a Spanish food stall that is celebrating its 25th anniversary at the market this year. From a clam and chickpea stew that’s perfect for cosy evenings to a hearty haricot beans with wild mushrooms, make the most of the season’s bounty with these delightful dinners. Clam and chickpea stew This recipe is from Monika Linton’s book Brindisa: A True Taste of Spain and has been adapted by Sophie Rushton-Smith. For the best taste and results with this recipe, Rushton-Smith recommends using the best quality shellfish you can find. Serves: 4 Prep time: 5 minutes | Cooking time: 20 minutes Ingredients: 800g of shellfish, for example, clams or cockles A jar of Brindisa sofrito sauce A jar of Navarrico chickpeas 200ml or half a bottle of Fumet fish stock ½ tsp of sugar 1 tbsp finely chopped parsely Method: 1. Prepare the shellfish you have chosen for the stew well, wash and discard any shells that have broken etc. 2. Heat the Sofrito sauce in a pan and add a jar of chickpeas. Heat together for 2 minutes, until the mixture comes to a simmer. 3. Add the fumet rojo, there should be enough liquid for the chickpeas to begin to float. Taste the liquid and add the sugar if the sofrito tastes a little too acidic. 4. Add the shellfish (clams, cockles etc), bring to a vigorous boil, and put the lid on the pan for 1-2 minutes, just long enough for the shellfish to cook and release their juices. 5. Take the pan from the heat, stir in the parsley, and add a twist of black pepper. 6. To serve, lift out the chickpeas and shellfish with a slotted spoon and put into small bowls, then cover them with a ladleful of the cooking liquid. Garnish with a sprinkling of parsley. Haricot beans with wild mushrooms Serves: 4 Prep time: 10 minutes | Cooking time: 10 minutes Ingredients: 1 jar Navarrico haricot butter beans 150g wild mushrooms Brindisa Arbequina olive oil 2 shallots 2 cloves garlic Parsley Method: 1. Drain the beans, dabbing with a paper towel to remove any excess moisture. 2. Clean the mushrooms with a damp cloth and cut them into medium-sized pieces. Dice the shallots and slice the garlic. Chop the parsley. 3. Place a large frying pan on a medium heat with a little olive oil. Cook the mushrooms until they just start to colour. 4. Reduce the heat, add the shallots and garlic and cook for about 5 minutes to soften. It is crucial because of the subtlety of flavours that you do not burn or over-brown your garlic. 5. Add the beans and warm through. 6. To finish, salt to taste, add a glug of olive oil and sprinkle over with parsley. For more information on what you can find at Borough Market, visit: boroughmarket.org.uk Read More Obsessed with Boursin? It’s the perfect way to elevate your leftovers Farmers’ markets in autumn are a cornucopia of colour 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 How to cook to keep your gut healthy Three recipes from Michel Roux’s new fuss-free French cookbook

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