When you think of the quintessential summer uniform, does a puff-sleeve dress or a slouchy white T-shirt come to mind? Well, it’s time to add another piece to your lineup of warm-weather staples — the mighty striped button-up shirt.

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Feeling confident and sexy in lingerie can be a complicated process. No one sees that struggle up close (and personal) more than a boudoir photographer. While a skin-baring photoshoot might seem like something you do for a partner, that is not always the case. According to NYC-based boudoir photographer, Andrea B. Ballen, the purpose of an intimate, skin-baring shoot is often more personal. Her sessions are designed to help women “see and realize we are sensual beings, worthy of owning our sexuality without shame or fear.” Ballen has witnessed this struggle in all types of clients. Some want to celebrate their new single body after divorce, while others struggle with loving new post-partum curves, scars, or stretch marks. No matter what they’re warring with, though, when it comes down to it, Ballen loves helping people discover that they can celebrate themselves and their bodies at any phase in their life. Through her sessions, she watches people “let go of inhibition, let go of fear, self-consciousness, body image issues, anything that’s been holding them back,” she says. And (perhaps unsurprisingly), that often starts with the lingerie we wear.

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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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The Formula 1 paddock returns to Europe this weekend for the Austrian Grand Prix at the Red Bull Ring. Max Verstappen won his fourth race in a row as he triumphed from pole position in Montreal, with his lead in the F1 world championship now 69 points from Red Bull team-mate Sergio Perez. PREVIEW: Lewis Hamilton dismisses cost cap penalty as supreme Red Bull return to Austria Fernando Alonso, meanwhile, finished second in Canada and is now just nine points off Perez in the standings. Lewis Hamilton finished third for Mercedes who show gradual signs of improvement with their revamped car, though George Russell did retire after making a mistake early in the race. Charles Leclerc, who has struggled so far this season, won last year’s Austrian GP - Ferrari’s last F1 victory. Verstappen did, however, win the sprint race which returns again this year; the second of six F1 sprint weekends in 2023. Follow live updates from the Austrian GP with The Independent - qualifying is at 4pm (BST). Read More Lewis Hamilton dismisses cost cap penalty as supreme Red Bull return to Austria Lando Norris victim of robbery in Marbella and influencer friend left with ‘literally nothing’ Are Red Bull now the most successful F1 team ever – and how long can this dominance last?

NASHVILLE--(BUSINESS WIRE)--Sep 7, 2023--