Is this the steal of the year?

Rosie Green on the £7.49 tinted base that delivers flawless skin

Crimped curls are back (but they’re now called S-waves)

Gigi Hadid wore this £9 lipstick to the Met Gala

9 editor-approved fake tans for a natural-looking glow

Is your skin really ready for the big summer reveal?

If your arms are bumpy and legs the colour of Spam, don’t worry, says Rosie Green: start prepping now and they’ll look perfectly presentable when sunnier days arrive

The best beauty subscription services to get delivered straight to your door

The YOU Mag team's tried and tested favourite lipsticks

‘Nail tints’ are the healthiest, glossiest manicure trend of 2024 (so far)

The Boots £10 Tuesday sale includes lots of skincare and sun protection

In the mood for emotional skincare?

Designed to lift your spirits as they beautify, neurocosmetics are big news. Rosie Green checks out their feel-good factor

YOU loves: Tatcha

Kendall Jenner uses this £12 tinted moisturiser as a highlighter

TikTok's L-shape blush hack instantly lifts your face — here's how to do it

The best bronzing drops for a healthy glow

How I’ll look after 20 sunscreen-free years!

We all know we ought to wear it, yet too many of us don’t bother with a daily sunscreen. Rosie Green finds out exactly why SPF should be top of everyone’s routine

The green guide: barrier cream

TikTok’s big fat secret

Social-media chefs are racking up millions of views for their delicious recipes. But how healthy are they? Sarah Rainey uncovers some very dirty dishes

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Everyone’s talking about: throuples

‘Am I alive?’ I repeated to Ryan. ‘Yes, you’re here,’ he told me, but I believed I was dying and from his face I knew he did too

Jane and I were in love, but when she died, I was dismissed by her GP, ignored by the coroner and left distressed by a funeral company. I don’t want anyone else to go through what I did

When his wife of 37 years died in January, Tim Quinn says the pain of losing her was compounded by red tape

The rock stars who came to tea

Serving salmon to David Bowie and sarnies to Motörhead, TIFFANY MURRAY struck lucky as the child of a chef cooking for the most famous recording artists of the 1970s and 80s

All at sea in Washington DC

When CLOVER STROUD relocated across the pond to the US capital from England, there were tears at petrol pumps, huge grocery bills and baffling healthcare systems – even the wildlife was wilder

Topline wellness: perfecting your posture

Book offer: Greekish

All you need for this full-body workout is... a paper plate

5 simple steps to improve your financial health, according to ‘Your Rich BFF’ Vivian Tu

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Everyone’s talking about: Pret rage

Tweeting, touring and taking on Trump: the second act of Dionne Warwick

In a stellar 62-year career the soul legend has sung with Stevie Wonder, partied with the Rat Pack - and become an unlikely hit on social media. As she takes to UK stages once more, she looks back on the best (and worst) of times with Nick Curtis

I do, I do, I do love Abba

It’s the Eurovision Song Contest next weekend - and 50 years since the band won in Brighton with ‘Waterloo’. Julie Burchill, superfan and resident of the seaside city, takes a trip down memory lane

Filo-wrapped feta with spiced honey

This is the easiest thing to prepare and will pretty much guarantee you a standing ovation as you present it to the table. Some recipes can take any old filo, but this one works best with the thin kind that you’ll find in Greek or Turkish supermarkets. Hunt some down - it will be worth it.

Classic biftekia and chips

Biftekia are the Greek version of beef burgers, but instead of being served in a bun, they’re baked in a tray with potato wedges and the classic lemon-oregano dressing. That’s not to say you can’t shove one of these in a bun - there are times that I certainly do - but this is a good one-tray dinner. I’ve kept this recipe traditional, but have a play: a little dried red chilli in the mince, some slices of cheese on top for the last few minutes in the oven… Make this your own. Perhaps add a gesture of a salad on the side for good manners.

Village pasta with chicken and lemon

This is the kind of weeknight meal that makes everyone at my place go quiet. No bickering or yelling, any fractious moods forgotten, just the sounds of happy munching. Golden, crunchy chicken skin is always appreciated, and the combination of lemon and halloumi makes it fresh, salty-addictive and comforting all at once. If you don’t have chard, use whatever greens you do have - spinach, kale and broccoli all work well. Just make sure that you’re not shy with the halloumi - more is more.

Spiced honey calamari

Sitting by the Aegean (or Mediterranean or Ionian) Sea with oregano-sprinkled chips, crisp calamari and a cold rosé or beer has to be one of life’s greatest pleasures. When I make calamari at home, I love to ramp up the flavours in the coating, and adding a bit of sweetness to finish works really well.

Riganada tart with anchovies

Riganada is a popular Kefalonian snack, and you’ll find variations across Greece. It is usually a piece of stale bread, toast or a rusk that is topped with seasoned tomatoes and a variety of extras including capers, olives, sardines or feta. It will always have lots of oregano, for which the Greek word is rigani, hence the name. This tart is my riff on this dish. I like to prepare it ahead of having people round. It’s simple and meditative to make (lining up those tomato rows) and is exactly the kind of thing I want to snack on when having a drink - satisfyingly salty.

Green gigantes: caramelised onion, leek and courgette butter beans

This simple dish is a riff on the much-loved gigantes, an iconic Greek meal featuring giant butter beans. I love the tomatoey original, but this green version is as delicious. It feels light rather than rich and hearty, though it is substantial enough to be a standalone meal, perhaps with bread and pickles on the side. It is also much better when made in advance; I recommend that you double the recipe and eat it over a few days.

Baklava ricotta semifreddo

This ice cream is more of a pudding than one to scoop on to a cone. Remove it from the freezer a good 30 minutes before you want to serve it. When you turn it out of its loaf tin on to a serving board, the caramelised filo base becomes the top, and you can scatter with more nuts if you like, or a drizzle of honey. The texture the filo gets in the freezer is so pleasing - much of it remains crunchy but some bits become chewy and it’s just marvellous.

‘If we need eggs we borrow from Rick Stein’

The Saturday Kitchen chef, 45, tells Tom Parker Bowles about Cornish cameraderie, the best sarnies and why working for Gordon Ramsay was like being in the SAS

Custard tarts

A make-at-home version of pasteis de nata, the Portuguese classic

Eating out: The Clifton, Bristol

Tom savours flawless modern British cooking in a smart Bristol pub the city can be proud of

Drinks: Charlotte’s floral finds

Aldi’s ice cream for dogs is back, just in time for the warm weather

Aldi is launching its own version of Aperol spritz for less than £6

This was the cheapest UK supermarket in April 2024

Roast summer veg with lemony dressing

This is a lovely substantial dish, combining grains and spuds with the first early summer greens.