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Summer may be coming to an end, and soon we’ll be rearranging closets and drawers to store more fall staples, but we still plan to take a few more dips into the pool before then. So there’s still time (and closet space) for a new swimsuit, right? And to be honest, there’s no better time to stock up on stylish swimsuits than the end of summer when brands are going all out on swim sales. Summersalt, the brand that brings us ultra-stylish one-pieces and versatile “beach to brunch” cover-ups, is currently gracing us with its Endless Summer Sale. It includes an impressive 30% off *all* swimsuits and cover-ups, and up to 60% off select swimwear with code SPF30 at checkout.

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I have fond childhood memories of the preparation process involved in making this cake,” says Maria Bradford, author of Sweet Salone. “We would often cream the butter and sugar by hand using a wooden spoon in Sierra Leone and this could take hours, but the end result was worth it. The next step is where Sierra Leonean ingenuity comes in. We would butter the inside of empty powdered milk tins and use these as baking tins. “The cake was then baked outside in the open on an improvised oven, with a large pot placed on top of three stones, with sand spread across the base. We put the cake tins on top of the hot sand in the pot and put the lid on. Our fuel was wood or charcoal, and when the fuel was very hot, we put lumps of hot charcoal on top of the lid of the pot to brown both the top and bottom of the cake.” Sierra Leonean-style rich cake Serves: 6-8 Ingredients: 150g butter, plus extra for buttering 150g caster sugar 3 eggs 50g plain flour 150g self-raising flour 1-2tbsp full-fat milk Finely grated zest of 1 orange 1 tsp natural orange flavouring (I use Steenbergs’ Organic Orange Extract) Method: 1. Make sure all the ingredients are at room temperature. Generously butter an 18-centimetre cake tin. Preheat the oven to 180C/160C fan/350F/gas mark 4. 2. Using an electric hand-mixer, cream the butter and sugar together in a large mixing bowl until the mixture is pale, light and fluffy (10-15 minutes). Don’t rush this step; the more thoroughly the butter and sugar are combined, the lighter the cake will be. Add the eggs, one at a time, beating the mixture well between each addition. Add one tablespoon of flour with the last egg to prevent curdling. 3. Sift both flours into the bowl and gently fold in, adding just enough milk to give a mixture that drops slowly from a spoon when the spoon is held away from the bowl. Fold in the orange zest and orange flavouring. 4. Pour the batter into the prepared tin and bake for 30-40 minutes, or until golden-brown on top and a skewer inserted into the centre comes out clean. 5. Turn the cake onto a cooling rack and leave to cool. Slice and enjoy. ‘Sweet Salone’ by Maria Bradford (Quadrille, £30). Read More A week’s worth of summery recipes (even when the weather is dire) The dish that defines me: Frank Yeung’s prawn wontons Discovering Sierra Leonean flavours in South London How to make cassava chips How to make West African brasied beef shorts in peanut and coconut milk In Horto: Hearty, outdoorsy fare in a secret London Bridge garden

When classes resume for kids in eight states, they won’t have to worry about where their next meals will be coming from because they’ll be free

If you live with other people, alone time is a precious commodity that doesn't come along too often. So, when you finally have the time to pour yourself a glass of wine, take a bath, and chase that ultimate orgasmic high with the latest viral vibrator or trendy sex toy, you don't want to alert the whole house with something that sounds like a full-fledged power tool. Because nothing kills the vibe (no pun intended) faster than rushing to muffle a rattling vibrator with your blankets while praying that everyone in close proximity has suddenly lost their ability to hear. Your self-pleasuring time should be, well...pleasurable, and the least pleasurable thing in the world is feeling self-conscious about being heard.