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TikTok is overflowing with beauty crazes that spread like wildfire, from celebrity-inspired make-up to time-saving hair hacks. Sometimes these trends aren’t exactly practical (applying contour with the end of a plastic straw, for example) or appealing (fake eye bags, anyone?) but this summer there have been some gorgeous make-up looks circulating on the video platform. Subtle, flattering and easy to achieve at home, here are four popular TikTok make-up trends that look good on everyone… 1. Strawberry girl Hailey Bieber has declared it’s ‘strawberry girl summer’, sharing several snaps showing the fresh-faced make-up look on Instagram and posting a video tutorial on TikTok. Strawberry girl make-up involves a dewy, bronzed base with flushed cheeks and lips the colour of ripe strawberries. Bieber explained how she started by prepping her skin with serum and moisturiser, then used a brush to apply cream bronzer on her cheekbones and temples, followed by a few dots of concealer blended out to create a natural-looking base. The key product you need for this look is a pinky-red toned cream blush. Dab on the apples of your cheeks and blend outwards, adding a touch to your nose (if it looks like you’ve caught the sun, you’ve nailed it). If you want to you can add fake freckles with a brown liquid eyeliner or freckle pen, then finish with a hint of mascara (not too much) and the same cream blush dabbed onto your lips for a juicy pout. Mii Cosmetics Colour Wonder Lip and Cheek Balm Rebel Red, £23.50 2. Honey lips Layering up lip gloss and glittering gold powder is how you get the ‘honey lips’ look – the kind of high-shine plumped pout we often see Jennifer Lopez rocking on the red carpet. “A glitter-pigmented eyeshadow works so well for achieving this look,” says Elanna Pecherle, make-up artist and founder of Pearl Beauty. “But first ensure your lips are exfoliated – buff away any flakes and dryness, which will ensure smoother application.” Start with your eyeshadow or powder highlighter: “Apply it directly from your finger onto the centre of your lips, focusing on the Cupid’s bow and the centre of your lower lip.” A warm brown or peachy lip gloss on top will create the perfect honey tone. “You can define your lip with a nude shade liner that matches your lip colour, or go straight in with a gorgeous gloss,” Pecherle says. “You can also use a lip oil for this last step too.” Pearl Beauty Spotlight Gold, £12 Revolution Beauty I Heart Revolution Soft Swirl Gloss Chocolate Lip in Toffee Crunch, £3.20 (was £4), LookFantastic 3. Espresso shades As seen on TikTok beauty stars such as Meredith Duxbury and Millie Leer, the espresso make-up trend is inspired by the deep, chocolatey shade of freshly brewed coffee. After applying your usual foundation, use a cool-toned dark brown eyeshadow (either powder or cream) to create a smoky-eye look, blending up into the crease and using a smaller brush on the lower lash line, then finishing with black mascara. To achieve a monochromatic look, apply a matte bronzer on the cheekbones and temples, then finish with a nudey-brown lip colour – a satin or gloss finish keeps the look dewy and fresh. Trinny London Eye2Eye in Emperor, £18 Glossier Ultralip in Pony, £18 4. Clean girl aesthetic The latest incarnation of the ‘no make-up make-up’ look, the clean girl aesthetic is about flawless, dewy skin and nearly-nude lips, and the summer edition comes with a beautifully bronzed glow. The key to achieving this look is to use all cream products and, if you’re really committed, start the night before with tanning drops. Beauty fans on TikTok are loving self-tan serums and drops that you mix with your moisturiser and leave to develop overnight, so you wake up with a warm sunkissed glow. Indeed Labs Nanobronze Bronzing Drops, £13.33 (was £19.99), Boots Opt for a lightweight skin tint or BB cream (combined with concealer if you want a little more coverage), then dab a peachy-toned cream highlighter on the apples of your cheeks, nose, temples and under your brow bones. Brush up your brows with a clear brow gel and leave your lids bare (add a coat of mascara if you want definition) then finish with a slick of clear lip balm or oil. Jones Road Miracle Balm Au Naturel, £36 Jones Road The Brow Gel Clear, £23 Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Childhood Cancer Awareness Month: What are the warning signs that your child might have cancer? Daily aspirin dose could help prevent diabetes in older people – researchers Secondhand September: The best places to buy pre-loved fashion online

Right from the jump, The Other Black Girl wants you to know that the workplace

If you caught the recent series of Gordon Ramsay’s Future Food Stars on BBC1, you will no doubt be familiar with Florence – usually Flo – Rebattet. After searching in vain for cookery classes for her young son that would offer healthy options and make him as passionate about food as she was at his age, Rebattet decided to found her own cooking school for children and teenagers. She was inspired by the time she spent with her Italian grandma during the school holidays. “I used to spend weeks at her home and cooking was our daily activity,” she says. “I still love to remember how long our spaghetti was and she always let me lick the spoons!” For Rebattet, it’s fundamental to see the new generations cooking from scratch with seasonal ingredients. “To add flavour to our meals, we used to go to the garden and pick the necessary aromatic herbs. We also had plenty of strawberries that we would pick in the morning before it became too hot.” She decided to leave her nine-to-five job in HR and train as a chef in order to open her business, drawing on her experiences cooking with her son, who around 13 months old at the time. “Because of the memories I have of creating and enjoying food with my family, my dream is to recreate some of that with my son and all the kids who come along my cooking school, En Cuisine.” Here, she shares some recipes that are suitbale for children (with adult supervision if necessary) and are some of the many recipes she teaches at the school. Gateau de Savoie “I spent most of childhood in Biarritz, on the beach, with this cake stuffed in my mouth! I absolutely loved it and couldn’t get enough.” Prep time: 60 minutes | Resting time: 10 minutes | Cooking time: 15-20 minutes Ingredients: 75g sugar 3 eggs 50g flour 20g cornflour 2 drops vanilla extract 60g sugar Utensils: 2 large bowls Wooden spoon Cake mould Weighing scale A whisk Method: 1. In two large bowls, separate the egg whites and yolks. 2. Whisk the egg yolk until you reach a smooth texture. Then, add the sugar and keep whisking. 3. Whisk the egg whites until you get a stiff peak. Don’t forget to add a pinch of salt. 4. Add the egg whites to the egg yolk by folding the white into the yolks. Do not mix and always fold in the same way. 5. Add the vanilla, and the plain and corn flours into the mixture. Fold the flours into the egg mix. 6. Pour the mix in a mould and cook it for 30-40 minutes in a preheated oven at 170C. Gratin dauphinois “This is a typical dish from Savoie in France and is regularly eaten over the winter. The recipe below is from my mother-in-law who lives in Grenoble.” Prep time: 40 minutes | Cooking time: 1 hour Serves: 4 Ingredients: 1kg of potatoes 1 litre of double cream 5 garlic cloves Salt and black pepper 1 tsp grated nutmeg Utensils: Chopping board Big knife Peeler Grater Method: 1. Wash the potatoes and peel them. Keep the skin in a separate bowl. (These can be fried later to avoid wasting them.) 2. With your knife slice your potatoes (1cm thickness), using the bridge technique. 3. Peel your garlic cloves. Chop them into small pieces and then crush them using the blade of your knife. 4. Put some crushed garlic in the bottom of your pot and rub it all around. 5. Pour some double cream into the pot, sprinkle in some salt, black pepper and grated nutmeg. 6. Lay the potatoes on the cream until covered then pour more cream and seasoning. Repeat until you don’t have any more sliced potatoes. 7. Put in the oven at 190C for 1 hour. Little chef tips: The quality of the potatoes is very important. Don’t use jacket potatoes as the texture won’t be good when cooked. Instead use potatoes for frying. Belle de Fontenay and Desiree are the best varieties for the Gratin Dauphinois. Lemon and chia seed muffin cakes “One of my first sweet recipes when I started teaching children to cook at En Cuisine. This recipe can also be found in my cookbook Cook with Flo.” Prep time: 20 minutes | Cooking time: 20 minutes Makes: 6 muffins 100g of plain flour 80g of coconut sugar 80g of unsalted butter ½ lemon + zest 1 tablespoon of chia seeds ½ tablespoon of baking powder 2 eggs Utensils: Wooden spoon Weighing scale 2 large bowls Method: 1. Melt the butter and let it cool down on the side. 2. In a separate bowl, combine the eggs and the sugar until the mix is slightly white with bubbles on the top. Then, pour the flour into the mixture and stir. 3. Squeeze the lemon and add the zest. Pour the melted butter in the mix. 4. Add the chia seeds and the baking powder. Stir until you combine all the ingredients together. 5. Pour the mixture into the muffin tray and put it in the oven at 220C for 15 minutes. Little chef tips: You can swap the chia seeds with poppy seeds for a different flavour. Madeleines “This recipe for mouthwatering madeleines is from my recipe book Cook with Flo.” Prep time: 20 minutes | Cooking time: 15 minutes Makes: 20 madeleines Ingredients: 120g of plain flour 120g of granulated white sugar 120g unsalted butter 3 medium eggs Zest of one unwaxed lemon 1 lemon 1 teaspoon of baking powder Utensils: Madeleine tray 2 bowls Wooden spoon Grater Scale Method: 1. In a large bowl, mix the flour, the sugar and the baking powder. 2. Crack the eggs and separate the yolks from the whites. The yolk goes with the dry ingredients and the whites in a separate bowl. 3. Whisk the white with a fork until you get bubbles on the top. Add them to the flour and yolks mix and combine. 4. Melt the butter and wait until it cools down before pouring it on the mix. 5. Add the lemon juice and the zest. Stir well. 6. Pour into madeleine moulds and put them in the oven at 240C for 6 minutes and then 180C for 8 minutes. Your madeleines are ready when you see a little mountain on the top and a nice golden colour Little chef tips: Swap the lemon for ½ an orange or rose water. Roasted vegetable tray “I really like mine with rose water and dry pieces of rose in the dough! A classic dish which will bring crunchiness and colour to any meal and is particularly delicious served with the gratin dauphinois.” Prep time: 10 minutes | Cooking time: 1 hour Serves: 4 1 butternut squash 6 carrots 2 onions 250g Brussels sprouts 4 potatoes 2 heads of garlic Fresh thyme and rosemary Utensils: Chopping board Big knife Peeler Method: 1. Wash your vegetables and preheat your oven at 150C. 2. Boil some salted water and cook the Brussels sprouts for 15 minutes. 3. Peel your butternut squash and chop it into big chunks. Do the same for the carrots, onions and potatoes. All the vegetables need to be the same size to cook evenly. 4. In a tray, drizzle some olive oil and add all the vegetables. Toss with some salt, black pepper, rosemary and thyme. 5. Put the tray in the oven for 40 minutes. Check if the vegetables are cooked before getting them out of the oven. Little chef tips: You can play with the flavours by adding some spices. Smoked paprika and turmeric deserve a go for this recipe. Read More Is there such a thing as British pizza? The dish that defines me: Rosie Grant’s grave recipes Courgette season is nearly over – here’s three ways to make the most of them London’s new dessert was made by space engineers – and cost £50k How to cook to keep your gut healthy Leave Rick Stein alone – it’s totally reasonable to charge £2 for mayo and ketchup

“I love cheese, especially blue cheese, and I love fritters,” says Matt Tebbutt. The Saturday Kitchen chef – who has teamed up with ProCook – combines crispy parmesan fritters with Roquefort spinach for a decadent dish. Parmesan fritters with Roquefort spinach Serves: 4 Ingredients: Vegetable oil, for deep-frying 100ml full-fat milk 50g unsalted butter 100ml water 125g plain flour 1 tsp English mustard powder 2 medium free-range eggs 1 tsp chopped thyme leaves 280g parmesan, grated 200g baby spinach 3½ tbsp crème fraîche 3½ tbsp double cream 100g Roquefort cheese Pinch of freshly grated nutmeg Method: 1. Preheat the oil in a deep-fat fryer to 180C, or half-fill a deep, heavy-based pan with oil set over medium-high heat. The oil is hot enough when a small cube of bread dropped into the oil turns golden brown in 40-50 seconds (or you can test the temperature using a probe thermometer). 2. Put the milk, butter and water in a large saucepan and bring to the boil. As soon as it comes to the boil, add the flour and mustard and beat together with a wooden spoon or large whisk to make a thick paste. 3. Take off the heat and allow to cool slightly (if you don’t cool it the mixture may split). Gradually beat in the eggs, thyme and 200 grams of the grated Parmesan. 4. Use a dessertspoon to gently drop each fritter into the hot oil and cook until crisped up and golden. They will take four to five minutes in the fryer, turning frequently. Remove and drain on a plate lined with paper towels and keep warm. 5. Next, heat a large saucepan over a medium heat. Add the spinach and cook until wilted down, then add the crème fraîche, cream and Roquefort cheese and cook until the cheese is melted. Finish with the freshly grated nutmeg. 6. To serve, layer the spinach and cheese mixture onto a serving plate, top with the yummy fritters and sprinkle over the remaining grated Parmesan. Recipe from ‘Weekend’ by Matt Tebbutt (Quadrille, £22). Traditional fish soup Tebbutt shares his take on a traditional fish soup – full of mussels, cod, scallops and whatever seafood you fancy. Serves: 4 Ingredients: 1kg of mixed sea fish – on the bone if possible, but just fillets is fine. Any crab claws or shells or prawns in shell would be a great addition 1 white onion 1 head of garlic, broken into cloves 1 star anise 1 carrot ½ fennel bulb 3 sticks of celery 2 bay leaves 1 small bunch of thyme 125ml Noilly Prat 2 tbsp tomato purée 400g tin of plum tomatoes 1 pinch of saffron 1 bunch of tarragon For the toppings: 1kg of cleaned mussels in shell 50ml white wine or Noilly Prat 1 bay leaf and smashed garlic clove 1 small sea bass or grey mullet or other British sea fish 200g cod fillet 1 red mullet or gurnard (optional) 2 scallops Method: 1. Start by sweating the veg and aromatics (except the tarragon) in some oil for 15 to 20 minutes, until soft and starting to colour. 2. Add the fish and shells if using, bones and all to the pan and continue to cook for another 10 minutes or so before adding the tomato purée, saffron strands, vermouth or wine, and tomatoes. 3. Cook to a paste then barely cover with water and allow to simmer very gently for 30 minutes. 4. After this time, blitz briefly with a hand blender to get the most out of the fish, before draining in a colander and push as much liquid from the bones as possible. 5. Tip these bones away and now add the tarragon to the stock and boil to reduce. Skim off any fat as you go. Reduce to around half the volume. Taste and season accordingly. 6. Take a dry saucepan with a lid and put onto a high heat. Add the mussels, Noilly Prat, bay and garlic clove, immediately cover with a lid and shake the pan from time to time. 7. After two to three minutes, check all the mussels have opened. Remove from the heat. Tip into a sieve or colander. Allow to cool before picking the meat from the shells. Discard any that don’t open. 8. Now strain this liquor through a fine mesh sieve or chinois and tip into the reduced stock. 9. Fillet the rest of the fish and pan fry these and the scallops on one side, (depending on the thickness). Keep warm. 10. To serve, put some of the cooked fish into the bottom of a serving bowl, and ladle some of the fish soup over the top . 11. For the perfect finishing touch, add homemade croutons and rouille. Coconut bread and raspberry cream “This is more cake than bread, I’d say,” notes Tebbutt. Tebbutt adds: “It’s especially delicious toasted in a dry pan to crisp the edges a little. This works well as a stand-alone brunch treat or as a sweet snack at any time of the day.” Makes: 8-10 slices Ingredients: 370g plain flour 3 tbsp baking powder 1-2 tsp salt 160g caster sugar 80g desiccated coconut 300ml coconut milk 2 large free-range eggs, beaten 1 tsp vanilla extract 75g butter, melted and kept warm For the raspberry cream: 100g crème fraîche 100g mascarpone 1-2 tsp good-quality raspberry jam 150g raspberries, to serve Method: 1. Preheat the oven to 200C/180C fan/400F/gas mark 6. Line a 900g loaf tin approximately 24cm x 14cm with baking paper. 2. Mix together the flour, baking powder, salt, sugar and desiccated coconut in a mixing bowl. Combine the coconut milk, eggs, vanilla extract and melted butter in a jug, mix well, then slowly pour the liquid ingredients into the dry ingredients. Mix well between additions to form a smooth batter. 3. Pour the batter into the prepared loaf tin and bake for 45 minutes to one hour. Allow to cool a little on a wire rack before turning out and slicing. 4. To make the raspberry cream, beat the crème fraîche and the mascarpone in a bowl. Gently mix through a spoonful of the raspberry jam to give a ripple effect. 5. When you’re ready to eat, toast the bread in a dry pan, spread over a little jam and top with the raspberry cream and fresh raspberries. Recipe from ‘Weekend’ by Matt Tebbutt (Quadrille, £22). Matt Tebbutt’s ProCook Kitchen Favourites can be found instore and online at procook.co.uk. Read More From a £22 bag of pasta to £28 sandwich – why do they cost so much? How to host a dinner party for under £2 per portion Three authentic Thai recipes to try at home Move over Nando’s – how chicken restaurants became cool Long live British scran: Three classic dishes for autumn Four delicious ways to use up leftover pumpkin this Halloween

Prime Day 2023 is here, and it's time to start adding things to your cart (if you haven't already started!). You know the saying 'man's best friend'? Well, my dog, Chicken Nugget, is my best friend, and what kind of friend would I be if I didn't get her a few goodies from Prime Day, too?

Tom Kerridge has defended charging £35 for fish and chips in luxury department store Harrods, explaining the quality of the ingredients and labour that go into the dish. The celebrity chef, 49, came under fire earlier this year for the costly dish at Kerridge’s Fish and Chips, which comprises of line-caught turbot and hand-cut potato chips. Some angry customers called the portion of fish “scrawny”, while others criticised the “thimbles of sauce” that accompanied the dish. But the Michelin-starred Kerridge – who has dealt with criticism of his prices in the past, including for an £87 sirloin steak in his Buckinghamshire pub – detailed the difference between his dish and a regular chippy’s fish and chips. Speaking to the Radio Times, Kerridge said that the backlash no longer affects him and he’s “learnt to deal with it”. “I’m seen as a man of the people, so when I put fish and chips on for £35, they shout at me for it being expensive,” he said. “But the people criticising me don’t understand how it’s priced. Fish and chips was always seen as cheap, fast food, and I get that because of where I grew up.” Kerridge went on to explain the supply chain behind a portion of fish and chips, saying: “The fish in most chippies is frozen at sea, in a big block, a year ago, then cut up and portioned. “The potatoes are maybe four weeks old, have gone through a chipper, been cleaned and put into cheap oil. They’re wrapped in paper, with malt vinegar and salt.” Kerridge clarified that he does “love” regular fish and chips, but that the dish he serves in Harrods is different. “At Harrods, it’s line-caught, day-boat turbot,” the Great British Menu judge said, referring to fish that is caught using traditional fishing methods by fishermen who go out to sea and return on the same day. “The potatoes are specifically sourced for their sugar and starch content, then individually cut up by a person. It’s bespoke dining in the most exclusive and beautiful shop in the world. Of course it’s expensive,” he added. In 2021, Kerridge defended the prices at his pub, arguing that they “include everything, VAT and service”. “No additional service charge at all. Also I pay staff properly and treat their job as a professional career. Perhaps the real cost of dining should be addressed,” he tweeted in response to a critic. “Unpretentious does not mean cheap. Also, why is profit a bad word?” Kerridge opened his first pub, The Hand and Flowers, alongside his wife Beth in 2005. Within a year, he had gained his first Michelin star. Since then, the TV personality has been given three Michelin stars, including a second for The Hand and Flowers, and the third for The Coach. He has appeared on numerous TV programmes such as MasterChef and Saturday Kitchen, and currently presents Food and Drink for BBC Two. Read More Sorry lads, we just can’t afford any more reckless, middle-aged adventurers Cruise line apologises after passengers witness dozens of pilot whales being slaughtered Delia Smith denounces vegan diets as ‘wrong’: ‘Don’t say you’re helping the planet’ 3 TikTok-approved recipes for picnic season Fans swoon over Stanley Tucci cooking dinner for Robert Downey Jr at ‘Casa Tucci’ The dish that defines me: Alex Outhwaite’s Vietnamese bun cha

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Everyone has a theory about their dreams and the science or meaning behind them. And when the weather hots up, the more bizarre they tend to get. “Dreams are a fascinating and enigmatic phenomenon that occur during sleep, encompassing a vast realm of imaginative experiences,” says sleep expert and CEO of MattressNextDay, Martin Seeley. “They are a collection of thoughts, images, sensations, and emotions that unfold within the theatre of our minds.” Why do we dream? When we sleep, our brain enters a complex state where it engages in various cognitive processes, explains Seeley, including memory consolidation, problem-solving and emotional regulation. “Dreams are thought to emerge from these processes, weaving together fragments of memories, desires, fears, and subconscious thoughts into a narrative or non-linear sequence,” adds Seeley. “And they can be surreal, vivid, or mundane, blurring the boundaries between reality and fantasy.” While the precise purpose and meaning of dreams remains a subject of exploration and debate, Seeley says they can serve as a portal into the inner workings of our minds: “Providing a canvas for exploration, processing of emotions, and glimpses into the subconscious depths of our psyche.” Why do we dream more when it’s hot? Lisa Artis, deputy CEO of The Sleep Charity, says: “When the weather is hot, it can disrupt our sleeping patterns, making it difficult to fall asleep in the first place – and causes us to wake more often during the REM (rapid eye movement) sleep phase.” REM sleep is where we experience intense dreaming, explains Artis – so waking during or at the end of this cycle can mean we are more likely to remember our dreams. “Dreams happen regularly, but are often forgotten and our mind’s way of unpacking the day’s events, dealing with stress and sorting through our day-to-day thoughts,” notes Artis. Our body heat generally peaks in the afternoon then starts to drop over an evening to prepare us for sleep, says Artis. Melatonin, the sleep hormone, is produced when this happens.“An ideal temperature is around 16-18°C and anything around the 24°C mark can cause restlessness,” says Artis. “So, it’s no surprise that when we’re experiencing a heatwave with temperatures reaching over 30°C, it affects our sleep.”Can a heatwave really make dreams more surreal? The connection between heatwaves and the content or nature of dreams is not fully understood. However, there may be a few possible explanations if your dreams seem weirder when the weather heats up – although Seeley points out these are all speculative. First off, he agrees it may have a lot to do with the fact we’re less comfortable and waking more when it’s hot. “These frequent awakenings can interrupt the normal sleep cycle and result in a higher probability of remembering dreams, including the more unusual or vivid ones,” he notes. “So, during a heatwave, the increased frequency of waking up during the night might contribute to a greater recall of strange or funky dreams.” Secondly, the body’s physiological response to heat may influence brain activity, he adds: “Heat can affect neurotransmitter levels, such as serotonin and dopamine, which play a role in regulating mood and emotions. These alterations in neurotransmitter activity might impact the content and emotional tone of dreams, potentially leading to more surreal or bizarre experiences.” Psychological factors could also play a role. Heatwaves can cause restlessness and increased stress levels in some individuals. Seeley adds: “Stress and emotional fluctuations can manifest in dreams as strange or unusual scenarios, as the mind processes and attempts to make sense of these experiences.” Can we stop strange heatwave dreams happening? While it’s probably not possible to completely control the content of our dreams, there are certain strategies you can try to promote better sleep – and potentially reduce the likelihood of experiencing a restless night and unusual dreams during hot weather. Create a cool sleep environment: “Use fans, air conditioning, or open windows to circulate cool air in your bedroom – and consider using lightweight, breathable bedding materials,” says Seeley. Stay hydrated: “Drink enough water throughout the day to prevent dehydration, especially during hot weather,” he continues. “Being adequately hydrated can help maintain a balanced sleep cycle.” Practice relaxation techniques: “Engage in activities that promote relaxation before bed, such as deep breathing exercises, meditation, or taking a warm bath,” suggests Seeley. “These practices can help calm your mind and promote a more restful sleep.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live All the times Kate has channelled the late Queen’s style since her death It’s not just dry skin: 5 things everyone needs to know about eczema YouTube begins verifying videos by UK doctors to tackle health misinformation