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Every beauty buff knows that exfoliation is a key part of any skincare routine. Whether you use a physical scrub or a hydroxy acid solution that penetrates below the surface, sloughing away dead skin cells is essential for maintaining a smooth, glowing complexion. When it comes to hair care, it’s easy to forget the importance of looking after your scalp, but experts warn the consequences of neglecting the skin on your head can be serious. “How healthy your scalp is has a direct effect on how healthy your hair grows,” says says trichologist and Viviscal ambassador Hannah Gaboardi. “Scalp issues such as dandruff and psoriasis are linked to hair breakage. Having poor scalp health can also lead to premature hair loss.” While we talk about washing our hair, lathering up with shampoo is about keeping the scalp clean too. “Our scalps collect dust, dirt, oils and dead skin cells which can all lead to a breeding ground for fungi and bacteria,” says Anabel Kingsley, trichologist and brand president at Philip Kingsley. “Malassezia yeast – the root cause of dandruff – breeds in an oily scalp environment, contrary to popular belief that it’s a dry scalp issue.” How can you tell if your scalp health is suffering? “Some of the first things I tell my clients to look out for if they are having issues with their scalp is if it becomes itchy, starts to burn, hair loss and dandruff,” Gaboardi says. Kingsley says others signs may include: “Irritation, flaking, pustules, odour, scabbing, bleeding and excessive oil.” She continues: “Perhaps it’s because we cannot see our scalp, but it’s very often neglected, and common sense tends to go out of the window when it comes to looking after it.” So what does a sensible scalp care routine look like? The good news is that it’s not complicated, and only requires two steps. The first step is cleansing, which you’re probably already doing if you shampoo your hair regularly. “A clean scalp promotes good cell turnover, leading to super healthy strands,” says Gaboardi. “When your hair and scalp aren’t covered in the build-up – whether it be dead skin cells or product, you are less likely to suffer from dandruff.” Contrary to the recent TikTok trend for ‘hair training’ – leaving your locks unwashed for as long as possible so they produce less oil – frequent shampooing is best, according to our experts. “Daily if your hair is fine, or at least every third day if you have coarse or coiled hair textures,” says Kingsley. “You wouldn’t leave three days between washing your face, and you likely wouldn’t wear the same outfit more than a few times before washing it – apply the same thinking to your hair.” The second step is exfoliation, which can be done in tandem with your shampoo. “I always recommend incorporating a scalp massage into your routine which increases hair thickness and stretches the cells of hair follicles to produce fuller strands,” says Gaboardi. “It’s also thought that direct stimulation and stretching of human dermal papilla cells may help dilate blood vessels beneath the skin encouraging hair growth.” She likes to use a massaging tool with spiky (but soft) plastic bristles once or twice a week: “Put the shampoo on first, then massage it into your scalp. This is a great way at exfoliating the scalp and removing any dead skin cells.” Alternatively, you can apply a specially formulated scalp serum or mask. “Scalp masks containing gentle chemical exfoliants are great for general scalp health, but especially for those who suffer from dandruff and seborrhoeic dermatitis as they help to remove dead skin cells,” says Kingsley. Don’t be too heavy-handed, she warns: “You should not scrub a scalp mask into your skin – gently but firmly massage it in. “Most masks are formulated to be left on for up to an hour, but read the directions on the packaging as this will vary.” There’s one other benefit to giving your scalp a bit of TLC, Gaboardi adds: “Your hair products are able to penetrate your scalp better and easier, leading to more effective results.” Skincare for hair: 8 effective products to cleanse and exfoliate your scalp 1. The Body Shop Ginger Shampoo Bar, £10 2. Ffør Purify: Scalp Cleanse, £22 3. Philip Kingsley Flaky/Itchy Scalp Anti-Dandruff Mask, £20 4. Boots Ingredients Exfoliating Scalp Serum With Salicylic Acid, £2.55 5. Arkive The Root-ine Scalp Scrub, £6, Boots 6. Ful Detox Scalp Treatment, £30 7. Ful Scalp Massager Shampoo Brush, £9.50 8. Body Proud Sami the Duck Scalp & Body Brush, £8.95 Read More Why do some people love horror movies? TikTok influencers warn about ‘potent’ steroid cream risks among black women – dermatologist explains the risks House of the Year 2023 shortlist revealed by Royal Institute of British Architects Fatima Whitbread supporting new fostering campaign, as research finds ‘misconceptions put people off’ 5 key coat trends to complete your autumn/winter wardrobe 12 ways to weave some woodland wonder into your home

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This has already been a huge summer of British sport, with more still to come. There’s the ongoing Women’s World Cup, for starters, with England among the contenders. There has already been Wimbledon, The Open has just finished and the Ashes’ fifth Test is now underway. But amid all this, there’s a world championship to be won right in the heart of London: the final races of season nine in Formula E, the all-electric motor racing series which culminates at the end of July. Ahead of a milestone campaign next year, the championship is still in growth mode, attracting fans and redefining itself in terms of on-track action, with alterations made across the board in terms of the racing on show, the coverage across the season and, importantly, the visibility in the lead-up to the showpiece event. This week, that means much of the capital city has been exposed to events and takeovers featuring electric cars, racing drivers and brands all associated with the teams and championships itself, raising awareness, interest and – hopefully – longer-term following of a credible, exciting championship. Achieving such awareness on a weekend where so much is happening elsewhere in sport – not least of all the Belgian Grand Prix in F1, the established powerhouse of motor racing – might not seem the easiest task, but FE has its own loyal following already and regularly sells out its races around the world. Back in January at the season opener, 40,000 packed into Mexico City’s famed Autodromo and, across Saturday 29 and Sunday 30 this weekend, the same number will visit ExCel London to watch the team and driver titles handed out – the latter quite possibly to a British driver on home soil, with Jake Dennis leading the standings. This year, Formula E has brought a brand new third-generation (Gen3) EV to the track, added another new city in Tokyo for next season and broken speed records on a consistent basis, while the profile of the 11 teams involved is impressive even to those with a casual knowledge of car manufacturers: they include Porsche, Maserati, Jaguar, NIO and Nissan, the latter of which staged a midweek takeover of Covent Garden, one of central London’s most well-known and busy locations. As Nissan’s driver Sacha Fenestraz told The Independent, the racing-specific alterations have made it a much more exciting affair for spectators, with the cars hitting speeds of up to 275km/h this season. “It’s a huge change. We’re up to 350kw [of energy], before it was 250 so you were quite limited. The championship is growing a lot, the car is more tricky to drive, it’s lighter and quicker and we have more power. It’s a big step forward in terms of racing which is a lot more interesting, a lot more fights on track. It’s been a great step to Gen3,” he said. In terms of his own year on-track, the Annecy-born rookie has been impressive in spells, particularly in qualifying, notching up his own milestones including his first points, pole position and top-five finishes. A decent showing in London could yet see him finish in the top ten for the campaign, though one of his drivers he’ll need to overtake to do so is his own Nissan teammate, Norman Nato. An enjoyable year overall comes down to two days and two races, while the impression left by one of the series’ biggest and boldest events has also left an impression. “It’s been a good season, up and down, we’ve been strong in qualifying and a couple of poles. It took me a bit of time to get used to energy management and racing strategy that is so different to normal combustion engines,” Fenestraz continued. “The race results have been a struggle but it’s the last race of the season and we’re looking forward to scoring points. “What’s been organised in central London is amazing, I was here as a reserve last year and it was like ‘wow’ - I was really surprised at the event. I wanted to be here racing and here I am. We’re enjoying it a lot and now it’s all about getting a good result.” In Covent Garden, fans had the chance not just to meet Fenestraz and take photos with a replica racecar, but also experience a few laps in a simulator and take each other on quite literally head-to-head on a racing game: a brainwave-powered headset which measures a person’s focus to produce on-track speed. Dismally - but perhaps not unexpectedly - after extracting a promise from a laughing Fenestraz to take his place at the ExCel on Saturday if this reporter could beat him, the French-Argentine won by almost a full lap. Mabye next year. Elsewhere, Formula E staged their own event on Carnaby Street, taking Dennis and fellow Brit Dan Ticktum to push the overarching message of sustainability, while Maserati and their partners hosted a panel on LGBTQ+ awareness and activisim. The entire week and weekend will see more of the same, with Formula E very much a sporting championship which pushes social improvement programmes away from the competition itself, be it climate, diversity or equality related. While the championship’s new CEO labels F1 “predictable” and “processional”, FE is showing itself as a far more exciting and changeable series. The finale weekend could show that again. And all the while, it continues to position itself as a bigger force for change too, from mobility electrification to social progress on multiple fronts. It’s a double hit of attractiveness to a younger, wider potential fanbase. Work yet remains to turn a growing series into a truly major one, but the interest and intent is certainly there if consistency can be maintained. And, just maybe, a British world champion celebrating on Sunday will help push that message a little wider. Read More How London provides ‘unique’ setting for Formula E’s enthralling finale Porsche extend Formula E deal - just in time for title fight finale British driver Jake Dennis closes in on Formula E world title with victory in Rome How London provides ‘unique’ setting for Formula E’s enthralling finale Porsche extend Formula E deal - just in time for title fight finale British driver Jake Dennis closes in on Formula E world title with victory in Rome

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I know with absolute certainty why this dish is a big-hitter on the School of Wok YouTube channel,” says chef Jeremy Pang. “Like many Thai curries and stews, it’s bold in flavour, but it can be cooked in a fraction of the time it takes for some of the slower-cooked recipes. “That means less time spent salivating over the stove and more time to eat. This fierce stir-fry will make your mouth water and your guests’ too – if you haven’t picked it all out of the wok before they arrive!” Lemongrass chicken Serves: 2 Ingredients: 4 skinless, boneless chicken thighs, cut into large chunks 1 tbsp chicken stock or water ½ white or brown onion, finely sliced 2-3 lime leaves Handful of Thai basil leaves Vegetable oil For the curry paste: 3 spring onions, finely chopped 3 garlic cloves, finely chopped 2 lemongrass stalks, trimmed, bruised and finely chopped ½ thumb-sized piece of ginger, peeled and finely chopped ½ thumb-sized piece of turmeric, peeledand finely chopped (swapsies: 1 tsp ground turmeric) 5-6 lime leaves, finely chopped ½ tsp salt For the sauce: 1 tbsp light soy sauce 1 tbsp fish sauce ½ tbsp palm sugar 50ml chicken stock Method: 1. Pound the paste ingredients together using a pestle and mortar, adding them one at a time, or blitz them in a food processor to form a smooth paste (you may need to add a tablespoon or so of water). 2. Mix the sauce ingredients together in a small bowl. 3. Place the chicken pieces in a bowl. Mix one tablespoon of the curry paste with the chicken stock or water and massage it into the chicken. 4. Build your wok clock: start at 12 o’clock with the marinated chicken, followed by the rest of the curry paste, the onion, the sauce, lime leaves and lastly the Thai basil leaves. 5. Heat one to two tablespoons of vegetable oil in a wok on a high heat until smoking hot. Add the marinated chicken and sear for a minute without moving, then fold the chicken over to sear on the other side for another minute or so. Once the chicken has a nice crisp edge and is fully browned, push it to the side of the wok. Add the curry paste to the centre of the wok, then the onion and fold the chicken over the mixture to incorporate and prevent the meat from burning. After about a minute, the onion should start to wilt. At this point, increase the heat and allow the wok to smoke before pouring the sauce around the edges of the wok. Bring to a vigorous boil, fold the chicken through and stir-fry for one to two minutes. Add the lime leaves and Thai basil leaves to finish and serve immediately. ‘Jeremy Pang’s School Of Wok: Simple Family Feasts’ (Hamlyn, £22). Read More Marina O’Loughlin is wrong – there’s joy in solo dining Budget Bites: Three recipes to keep food bills down before pay day Meal plan: Romesco chicken and other recipes to fall in love with The chef who hated food as a child Who knew a simple flan could be so well-travelled? Midweek comfort food: Singaporean curry sauce and rice

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Vermont’s Republican governor has signed abortion and gender affirmed shield bills into law that include protecting access to a medication widely used in abortions even if the U.S. Food and Drug Administration withdraws its approval of the pill, mifepristone

Summer is on its way. And with it comes kids clamoring for activities, the thirst