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Warning: This story contains spoilers for every Black Mirror episode ever. Black Mirror is known

This first week of Libra Season and final week of September helps usher in dynamic, harmonious, and social energy into the cosmos, and after a period of back-to-back retrogrades, this will feel like a much-needed breath of fresh air. The recent equinox symbolized a change in seasons, not only on an external level, but on an internal one too. All zodiac signs are likely to feel deeply rejuvenated by this new solar season.

If Quordle is a little too challenging today, you've come to the right place for

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Dining halls. Communal bathrooms. Random roommates. Cramped spaces. These are a few things that immediately come to mind when we think about the *typical* college experience — and, let’s be honest, they don’t always feel glamorous. But elegance aside, whether you’re opting for shower shoes and classic dorm living, or winging it at a local off-campus property, what really matters is making your living space feels like home.

British colonial rule may have divided up India, Pakistan and Bangladesh, but we are all united in our love of falooda – a rose-tinted milkshake textured with bubbly basil seeds and noodles,” says Ravinder Bhogal. Faloodas come in many flavours, but her favourite is “the original and the best – rooh afza, make a thick concentrated floral syrup that turns milk Barbie pink”. The syrup can be easily found in Indian and Pakistani supermarkets. “Here, inspired by my friend Ravneet Gill’s excellent Rasmalai Cake, I have used rooh afza-flavoured milk to make a sort of tres leches cake. If you can’t find basil seeds, use chia seeds, which have a similar tapioca-like texture when hydrated.” Strawberry falooda milk cake Ingredients: 225g plain flour 1 tsp baking powder ½ tsp salt 5 eggs 175g caster sugar 1 tsp rosewater 115g unsalted butter, melted, plus extra for greasing For the falooda milk: 50ml rooh afza 200g condensed milk 250ml whole milk 300ml double cream For the topping: 300g strawberries, sliced 2 tbsp basil seeds 1 tbsp rosewater 1 tsp caster sugar 300ml double cream Dried rose petals, for sprinkling Crushed pistachios, for sprinkling Method: 1. Preheat the oven to 180C/fan 160C/gas mark 4 and lightly grease a three-litre (33 × 23cm) baking dish with butter. 2. In a jug or bowl, whisk together all the ingredients for the falooda milk and leave in the fridge to chill till required. 3. Sift the flour, baking powder and salt into a bowl. Put the eggs and sugar in the bowl of a stand mixer fitted with the whisk attachment and whisk on high speed for about seven minutes until thick and pale (or whisk in a bowl with a hand-held electric whisk). Fold in the flour mixture and rosewater, then fold in the melted butter. Spoon into the baking dish, smooth the top and bake for 30-35 minutes until golden brown, and a skewer inserted into the cake comes out clean. 4. When you remove the cake from the oven, prick it all over with a skewer and keep warm. Pour over the falooda milk and leave to cool to room temperature. Cover and refrigerate overnight. 5. To serve, mix together the strawberries, basil seeds, rosewater and sugar and set aside. Before serving, gently whisk the double cream in a bowl until it has a soft, rumpled bedsheet texture. Spread the cream over the surface of the cake and then spoon the strawberries over the cake. Top with rose petals and crushed pistachios. Recipe from ‘Comfort & Joy: Irresistible Pleasures From A Vegetarian Kitchen’ by Ravinder Bhogal (Bloomsbury, £26). Read More Showstopping BBQ main dishes for a hot grill summer 7 TikTok food hacks that actually work Saltie Girl in Mayfair will make you happy as a clam – as long as you can afford it Chef Ravinder Bhogal: Vegetables are the secret to saving money How to make tomato confit with whipped feta Kataifi: A comforting Greek pie full of veggie goodness

Edward Enninful, the Ghanaian-British journalist known for championing diversity in the fashion industry, will step down from his role as British Vogue editor-in-chief. The fashion editor is set to take on a new role at Condé Nast as global creative and cultural advisor of Vogue. On Friday (2 June), the 51-year-old editor announced in an internal memo to staff that he will step into an “editorial advisor” role in 2024. In the memo, per Vogue Business, he addressed the heads of editorial content at Vogue France, Vogue Italia, Vogue Spain, and Vogue Germany, all of whom report to him. The move seemingly marks the end of his historic run as British Vogue’s first man, and first Black editor, to hold the title of editor-in-chief. “I am excited to share that from next year I will be stepping into the newly appointed position of editorial advisor of British Vogue and global creative and cultural advisor of Vogue, where I will continue to contribute to the creative and cultural success of the Vogue brand globally while having the freedom to take on broader creative projects,” the memo read. "For now everything remains the same, and I’m so excited about what the future holds for us. I would like to thank Roger [Lynch] and Anna [Wintour] for their continued support,” he said. Since his induction as editor-in-chief of British Vogue in August 2017, Enninful has made strides towards diversity and inclusion in fashion. Most recently, he helmed the magazine’s first braille editions for blind and partially sighted people, and included activist Sinead Burke as one of five stars with disabilities on the cover of British Vogue’s May 2023 issue. The new position comes amidst rumours of a rift between Enninful and Anna Wintour, the longstanding editor-in-chief of American Vogue. Despite speculation that Enninful will replace Wintour as the head of American Vogue when she eventually retires, Condé Nast insiders believe that there has been a “great tension” between the two fashion powerhouses. His stepping down comes just two days after Wintour announced the second annual Vogue World will make its way to London in September ahead of London Fashion Week. Sources say that her decision to hold the fashion extravaganza, which aims to celebrate British art and culture, in Enninful’s so-called dominion was “incredibly annoying for him” and that the US-based editor was treading on his toes. Perhaps the biggest loss is for Condé Nast, who seemingly chose the 73-year-old global editorial director of Vogue over Enninful – despite his impact in fashion and diversity. However, both Enninful and Condé Nast have previously denied rumours of a rift between the fashion giants, and he thanked his former boss in the memo announcing his departure. Enninful, who had once been considered a protégé of Wintour, began his career at Condé Nast when he was appointed fashion director at W magazine in 2011. He has also contributed to Italian Vogue since 1998 and American Vogue since 2006. He succeeded Alexandra Shulman as British Vogue editor-in-chief in 2017, a role she had previously held for nearly 25 years. In his internal memo, Enninful noted that Condé Nast will begin its search for “head of editorial content” at British Vogue, rather than the coveted title of editor-in-chief. He will continue to report to Wintour in his new role as global creative and cultural advisor of Vogue. Read More Vogue editor Anna Wintour announces Vogue World 2023 is coming to London British Vogue’s first braille edition released to ‘delight’ of editor Edward Enninful condemns lack of diverse models during Fashion Month Barbie stars Margot Robbie, Issa Rae and Simu Liu react to their own doll replicas Amanda Holden’s most extravagant fashion from the BGT live shows Brooke Shields says she ‘fought’ against her daughter becoming a model

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