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VIDEO: Pablo Torre and Bob Ryan reveal all their beauty tips on Around the Horn.

Dear Mark Zuckerberg: Sincere congratulations on gaining 100 million users in week one of your

The lyrics “I’m a Barbie girl, in the Barbie world” have never felt more true. Between the inescapable hot pink trend and Greta Gerwig’s Barbie movie starring Margot Robbie as the titular character, Mattel’s favorite doll is everywhere (not that we’re complaining). That extends to the shelves (and websites) of some of our favorite brands and retailers, with a new Barbie fashion collaboration dropping seemingly every week this summer.

A crowd-pleasing dish to serve up for a family meal or dinner party, Imad Alarnab’s Kataf Ghanam recipe hails from Syria. Kataf Ghanam (lamb shoulder) Serves: 4-6 Ingredients: For the marinade: 5 garlic cloves, grated 2 tbsp smoked paprika 1 tbsp mild Madras curry powder ½ tbsp ground black pepper 3cm piece of fresh ginger, grated 1 tbsp baharat (a spice mix blend) Juice of 1 lemon 1 tbsp tomato purée 2 tbsp red pepper paste Good pinch of salt 150ml olive oil For the lamb: 1.5-2kg lamb shoulder, bone in 10 garlic cloves, peeled 4 sprigs of thyme 4 sprigs of rosemary Method: 1. Mix together all the marinade ingredients in a large container. Rub the marinade all over the lamb so it’s completely covered. Cover and marinate in the fridge for a minimum of 4 hours, ideally overnight. 2. When you’re ready to cook, preheat the oven to 160C/fan 140C/ gas 3. 3. Take the lamb from the fridge, then get a high-sided oven tray and line with a layer of foil and a layer of baking paper, large enough to cover the lamb. Add the garlic and herb sprigs to the middle, followed by the lamb and all the marinade (you can also add onions, carrots or potatoes at this stage, if you like). Fold the foil and baking paper over the lamb like a parcel, then flip it over and wrap it again in another layer of foil so the lamb is tightly wrapped and there are no gaps. We want to cook the lamb in its own juices, so it’s really important that it’s completely covered at this stage. 4. Place in the oven and cook for 4 hours or until the meat is falling off the bone. Remove from the oven, unwrap, increase the temperature to 200C/fan 180C/gas 6 and roast until browned on top. Serve with kabsa rice or plain bulgur. ‘Imad’s Syrian Kitchen’ by Imad Alarnab (HQ, £26) Read More The National Portrait Gallery’s new restaurant is fabulous upgrade The dish that defines me: Alex Outhwaite’s Vietnamese bun cha 3 TikTok-approved recipes for picnic season Imad Alarnab: In Calais’ Jungle refugee camp, food restored our faith It’s easier to make baklava at home than you might think Get set for Wimbledon with top pastry chef’s strawberry recipes

The president and CEO of Gucci is stepping down later this year

The Kia Telluride has become a hit in the SUV space

“Recently, I was talking to a fisherman in a small town in Italy. His family has been fishing

Australia is the top overseas destination for Chinese property hunters in the first half of this year, according

KYIV Russia intentionally struck grain terminals and port infrastructure in Odesa in its latest air strikes, a senior

Chinese e-commerce retailer Temu has filed a lawsuit accusing its rival Shein of violating U.S. antitrust law by blocking clothing manufacturers from working with Temu

Since she arrived in 2015, the German director of Florence’s Accademia Gallery has succeeded in drawing visitors’ attention to masterpieces beyond Michelangelo’s towering David, while winning landmark court cases to protect the familiar image of the marble masterpiece against misuse

Nigeria is trying to make Africa’s largest economy reliant on its own wheat production