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British retail sales fell more than expected in July, official data showed Friday, with poor weather blamed for the setback as the country tries to...

A wave of pink products washing over the beauty world can only mean one thing: Breast Cancer Awareness Month is back. This October, with the Barbie pink trend still going strong, there’s even more reason to snap up a rose-tinted treat for yourself or a loved one. From nail polish and make-up to skincare and hair tools, here’s our pick of this year’s best charitable beauty buys… 1. Mavala Limited edition Power of Pink Mini Colour Pink Pastel, £6.40, LookFantastic For the third year running, Mavala unveils its Power of Pink range of skincare and nail varnishes, with £1 from the sale of each product going to the Pink Ribbon Foundation. We love the Power of Pink Pastel polish, a cute ballerina-pink shade that suits everyone. 2. Trinny London Sherin Lip2Cheek, £26 Fans of TV presenter turned beauty entrepreneur Trinny Woodall’s eponymous brand love the versatility of the creamy Lip2Cheek pots, which can be used as blusher, lipstick or eyeshadow. Named after Trinny London customer Sherin, who is living with secondary breast cancer, this shade is a warm brown. For every pot sold, 10% of sales will be donated to Breast Cancer Now. 3. Bobbi Brown Powerful Pinks Crushed Oil Infused Gloss Duo, £38 Bobbi Brown’s luscious lip gloss duo, worth £50, brings together two botanical oil-infused pink hues, with proceeds going to the Breast Cancer Research Foundation (BCRF). Soft peachy-pink In The Buff is perfect for everyday wear while plummy Slow Jam is an ideal evening option. 4. Clinique Limited Edition Moisture Surge 100H Auto-Replenishing Hydrator, £40 If you’re yet to try Clinique’s incredible Moisture Surge, now’s the perfect time to experience the lightweight but ultra-hydrating day cream loved by beauty buffs. For every pot of the limited edition sold, £10 will be donated to the BCRF. 5. Philip Kingsley No Scent No Colour Duo Shampoo and Conditioner, £42.24 (was £48) Inspired by trichologist Philip Kingsley’s wife’s battle with breast cancer, these fragrance-free essentials were formulated for use during chemotherapy. Ideal if you’ve got sensitive skin or dandruff, they contain salicylic acid and green tea extract to promote scalp health. For every bottle sold, 50p will go to cancer charity Look Good Feel Better 6. Estee Lauder Pink Ribbon Advanced Night Repair Serum Limited Edition, £89 Devotees of Estee Lauder Advanced Night Repair – one of the first skincare serums, launched back in 1982, and still a bestseller – love its rejuvenating, collagen-boosting powers. For October, the usually brown bottle gets a hot pink transformation, with a 20% donation from sales going to BCRF. 7. Elemis Pro-Collagen Rose Micro-Serum, £90 Packed with rose-infused microdroplets, this dual-phase serum works to strengthen the skin barrier, hydrate the skin and reduce the appearance of fine lines. For every serum sold, Elemis is donating £10 to Look Good Feel Better in support of their workshops and services. 8. Jo Malone Peony & Blush Suede Cologne, £118 for 100ml A long-time supporter of BCA month, Jo Malone this year introduces a special edition of the classic Peony And Blush Suede Cologne, with £20 from every bottle sold going to the BCRF. Decorated with a floral print and a pink ribbon, the fragrance features notes of red apple, pink peony, jasmine and rose. 9. GHD Platinum+ Styler Pink Limited Edition, £239 For creating poker-straight strands or glossy waves, the GHD Platinum+ with hair-protecting technology is second to none. This marbled pink limited edition comes with a free zip-up pouch, with £10 for each sale going to Breast Cancer Now or €10 to the Irish Cancer Society. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Smokers 2.6 times more likely to give birth prematurely Female students ‘more than twice as likely’ to be affected by poor mental health, research shows Many parents of under 5s on less than £50k ‘quit work due to childcare costs’ – survey

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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

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In the shallow waters of the Scardovari lagoon, fishermen catch clams for Italy's beloved spaghetti alle vongole, alongside mussels and oysters. But an invader risks...