Football season kicked off over the weekend, and with it, the familiar drama of where

August, 1944. American aircraft bomb the Nazi-occupied French city of Saint-Malo. In a townhouse, a

K-beauty, for all its influence across the world, is largely misunderstood by the uninitiated. Often, it’s defined by its most intriguing, eye-catching, and out-there ingredients (snail mucin anyone?), or futuristic, sci-fi looking products destined for social media clout (see Dr. Jart+’s slightly terrifying Cryo Rubber Mask). For many, the only thing they know is the complicated 10-step skincare routines. But that is only a partial glimpse into the juggernaut that is K-Beauty -– and some of it is outright fiction. I have to admit, I was guilty of believing much of this. That is until I sat down with Jin Kwon, K-beauty expert and founder of TONIC15: the go-to shopping destination in the UK and Europe.

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What better way to celebrate the start of fall than with a Vince Camuto sale? It must be the season of discounts, as fashion retailers have been releasing sales left and right, and the latest to join the surge of weekend flash deals is from the popular women’s footwear brand. Although Vince Camuto is known for its chic booties and model-esque heels, it also has a fabulous curation of wardrobe staples, from chic jumpsuits to shimmering gowns to snazzy handbags. And through Sunday, September 24, you can get 30% off select styles. To guide you, we’ve handpicked our top picks from Vince Camuto’s sale as well as a few other discounted pieces. Just don’t forget to use the code SELECT30 at checkout.

With food prices hiking, many of us are looking to cut the price of our weekly shops – while still eating delicious food. And the answer, Ravinder Bhogal believes, lies in vegetables. “Vegetables are the ultimate economical thing to cook,” says the chef and restaurateur, who was discovered by Gordon Ramsay after she applied for his competition to find “Britain’s new Fanny Cradock” on The F Word. “Meat has become so expensive. If you lavish the same kind of care and attention on [vegetables] as you do a steak or joint of meat, they are going to sing with flavour.” She continues: “Why can’t you take the time to marinate vegetables, inject them with flavour, baste them, add texture to them or play with their textures?” Bhogal, who was born in Kenya to Indian parents and moved to England at the age of seven, says root vegetables are our real saviour when it comes to budget cooking in Britain. “Anything that’s grown in this country, swedes, celeriac… And if you buy in season it’s naturally going to be a bit cheaper.” The 44-year-old, who owns London restaurant Jikoni (the Swahili word for “kitchen”) is vegetarian “80 per cent of the time – then I might have a Sunday roast or something” has released her third cookbook, Comfort & Joy: Irresistible Pleasures From A Vegetarian Kitchen. “There are so many things that you can do with vegetables where you’re just not going to miss the meat. What isn’t there to love about the lightness and brightness of vegetables?” And there’s a real misconception that vegetables can’t be comforting, she says: “For me comfort is about food that nourishes you, that makes you feel well, that makes you feel alive, that makes you feel revived.” It was Bhogal’s early years in a multigenerational household in Nairobi (“My grandparents, my uncle and aunt, their children, my mother’s brood of five, whoever happened to be visiting, there was a parrot, a dog, kittens, chickens, goats – it was a really chaotic household!”) that would pave the way for how she approached food later as a chef. Her grandfather dutifully tended to his shamba – or allotment – and had a deep respect and connection to the verdant soil where many vegetables grew. “When he came from India to Kenya, he completely fell in love with this beautiful red, volcanic soil that just seemed to give and give and give,” says Bhogal. “And he never stop being grateful for that. He’d come from a place where there was so little, and then suddenly, there was this soil that just blessed him and his family with all these beautiful things to eat.” Everything the household ate was either grown by him or came from the “mama mbogas” – local women with smallholdings who peddled their “the freshest hand grown vegetables” from door to door, she says. The chef in the house was her mother though, who was an “exceptionally talented” cook. “There were so many mouths to feed, so you can imagine the level of organisation that it took. She was the commander in chief and we were all her assistants, whether you liked it or not.” As a result, Bhogal learned to cook from her mother’s direction, although she wasn’t always happy about it. “Initially, I really resented it because growing up in quite a patriarchal household, the boys would be outside playing, and the girls would be in the kitchen. And that really sucked to me. “Anything I tried to attempt to cook, [my grandfather] would always tell me how delicious it was and praise me, and I think I made that connection between food and love and winning people over with food.” And the influence of her time in Kenya can be seen in the latest book; think pili pili cassava (one of the go-to carbs in many African nations) or Kenyan maru potato bhajias with tamarind and tomato chutney (potato coated in spiced chickpea flour and fried). Swapping Kenya for England as a child left a mark on Bhogal. “Kenya is like a state of mind, it’s such a bewitching country, it never really leaves you, it clings to you,” she says. “When you grow up with such colour and such a colossal sky… I was outdoors a lot, playing with all the animals [with] this really beautiful, very lush sunny backdrop. When you are plucked from that age seven and turn up in a very grey dark England, you try and hold onto that and keep connected to that.” South East London was “very different and sort of haggard in comparison to Kenya”, she says. “Everything was very small suddenly. I grew up in a flat above a shop and going from huge trees and sky that was ever blue to turning up to this very dark, dank [place]… The adjustment was very, very difficult.” But it’s all culminated in her cookery style now. “I consider myself a hybrid, I’m Indian, there’s Persian ancestry too, I’m British, I grew up in London, I’m also the product of all kinds of the diverse immigrant communities that helped bring me up.” So you’ll find Persian-inspired fermented rice, lentil, beetroot and coconut handvo (a savoury cake) in her new book, alongside Mumbai street food like peanut and golden raisin poha, and English grilled peaches with silken tofu and Thai basil and lime leaf gremolata. The recipe for pea kofta scotch eggs with saffron yoghurt is vibrant amalgamation; honouring memories of her father bringing home a sack of locally grown peas from Nairobi’s bustling city market and shelling them in the kitchen with her mother – it is a hybrid of her mother’s Indian recipe and her British identity. Plus, some that have been tried and tested by her discerning restaurant diners, like mango and golden coin [curry with dumplings] – where the mangos are served whole, stone and all. “I remember telling my husband I was going to put this mango curry on the menu and he was like, ‘You’re insane, how are people going to eat a whole mango?’ And it’s gone on to be one of the most popular things. “I think the whole joy of a mango is the generosity of serving it whole, there’s something about a whole mango that’s so rapturous,” Boghal says. “When it comes to the table people often go, ‘Is it chicken breasts?’ Nothing gives me more joy than to see people using pooris to scrape off the flesh from the mango and pick up the stone and gnaw on it. “I think if you don’t have a problem picking up a lamb bone and gnawing it, why not a mango stone?” ‘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 These recipes will keep you hydrated on hot days Three tomato salad recipes that aren’t boring Try one of these pasta recipes this British Tomato Fortnight

Marlon Wayans has revealed that his son is transgender. Now, the actor and producer is opening up about his own “transition” as the parent of a trans child. In an interview on The Breakfast Club on 10 November, the White Chicks star shared that his eldest child changed their name and pronouns. “I have a daughter that transitioned into a son,” the comedian said, adding that his child now goes by the name Kai. At first, Wayans admitted that his son’s transition was difficult for him to accept. However, he plans to focus on both Kai and the lessons he’s learned as a parent in an upcoming comedy special, tentatively titled Rainbow Child. “I talk about the transition, not their transition, but my transition as a parent going from ignorance and denial to complete unconditional love and acceptance,” Wayans said. “And I think there’s a lot of parents out there that need to have that message, and I know I’m dealing with it. It was a very painful situation for me.” The 51-year-old actor went on to praise Kai as “brilliant” but admitted that he’s “still working” on addressing his son by his correct pronouns. “They know I love them, they see me trying. They’re like: ‘I’m happy,’” Wayans said. “But I gotta respect their wishes.” He explained that his greatest wish for both of his children - including his 21-year-old son, Shawn - was to “be free” and confident in who they are. “I want them to be free in spirit, free in thought, free to be themselves,” Wayans said. “The more you know yourself, the more you can govern yourself. The more you live your truth, the happier your existence.” “I’m just so proud of them for being them,” he added. Wayans shares sons Kai and Shawn with his former partner, Angela Zackery. While the two were in a long-term relationship from 1992 to 2013, they were never married. The Air star has often shared glimpses into his life as a father of two on social media. Back in September 2022, Wayans celebrated National Son Day by posting throwback yearbook photos of both Kai and Shawn. “Happy #nationalsonday Shawn and Kai,” he captioned the amusing post. “I can’t believe y’all actually smiled like this for class pictures…The f***?! I told you it would come back to haunt y’all a**es.” In May, Wayans shared a birthday tribute for Kai by posting a sweet photo of him kissing Kai on the cheek after his graduation. In the caption, the comedian shared a special message to his transgender son, thanking him for “teaching me what [it] really means” to love unconditionally. “Happiest bday my baby… daddy loves you to the moon and back,” Wayans wrote. “I’ve always asked people to love me unconditionally, thank you for teaching me what that really means. Be you! Your best you! You’re the gift and I’m wrapping paper… love love love you for life. “Excuse my ignorance, chalk it up to growth. Love you so much, thank you for making me a man. So proud,” he added, alongside a rainbow emoji. Read More People crave comfort food more during the winter season - here’s why Gordon Ramsay’s daughters praise ‘rockstar’ mom after giving birth to sixth child Top 10 hacks to beat the afternoon slump People crave comfort food more during the winter season - here’s why Gordon Ramsay’s daughters praise ‘rockstar’ mom after giving birth to sixth child Top 10 hacks to beat the afternoon slump

Connections is the latest New York Times word game that's captured the public's attention. The