Hit the spritz

Make light work of summer hair and skincare with the latest multitasking mists, says Rosie Green

Why happier feet signal a healthier you

From diabetes to arthritis, serious conditions often show up in your feet first. Alice Robertson reveals how wellbeing starts from the toes up

I had a Maga makeover and this is what my boyfriend thought…

Meet summer’s sexiest SPFs

From glow-getters to blemish-busters, these next-gen sunscreens have got it all, says Rosie Green

How to get hair like this on a budget

The green guide: Weleda Smoothing Day Cream

How sustainable is your bathroom cabinet? Alice Robertson challenges beauty’s eco credentials

10 beauty buys for £10 and under…

Approved by YOU beauty editor Rosie Green, these high-street heroes are low on cost, big on results

How to anti-age your lips (without looking like a reality TV star)

A new wave of tweakments, tools and products can bring back volume to mature lips - subtly. Plump up without the trout, says Alice Robertson

The YOU Beauty Awards 2025

From the thousands of new and classic products jostling for attention, our panel of expert judges, along with you, our readers, have chosen the 44 best buys of the year

The supermodels’ secret weapon

To celebrate his 70th birthday next month, hairstylist Sam McKnight opens up his starry photo album

YOU loves: Jo Malone London x Little Greene

Trend watch

Mind the gap: bougie butter

Are your undies a ticking health time bomb?

These days shapewear can smooth and sculpt, but its benefits come at a cost: it may contain hidden toxic chemicals, as Lucy Siegle discovers

Can TikTok’s queen of clean transform my home in five minutes flat?

Millions of loyal followers hang on her every hack. Now ‘cleanfluencer’ ANNA LOUISA teaches Sophie Hines how to make her home sparkle, fast - using just a few surprising basics

‘Why I refuse to be shamed for having a baby at 51’

Years of failed IVF means TV presenter AMANDA BYRAM is an older mother. She reveals some of the vicious things online haters have said about her being a mum in her 50s - and how she’s rising above it

Book offer: For the Love of Lemons

YOU loves: Liberty

Trend watch

Mind the gap: fake tan

Scarlett Dargan imagines this week’s generational debate

Lemon panna cotta with strawberries

The simplest of puddings, and still one of the best. This is my classic ratio, but infused with a little lemon zest. I use the barest minimum of gelatine to make for the very softest wobble. Use dainty ramekins or espresso cups as moulds.

Lemon possets in lemon boats

When you are lucky enough to have beautiful, leafy lemons, there is no nicer thing than halving them, scooping out the flesh (to squeeze) and filling them with lemon posset. The flavour of the rind perfumes the posset and provides a perfect picturesque vessel. You will need to scoop out four whole lemons, to create the ‘boats’ this is served in, but you only use the juice of two, so the pulp from the others can be used in another recipe.

Lemon & courgette carbonara

This courgette carbonara is lifted by a hefty hit of lemon (both zest and juice) that cuts through the richness of the eggs beautifully. It is also essential to counteract the sweetness of the braised courgettes, which are almost jammy after their slow sautéing in plentiful olive oil and garlic. I use pecorino sardo, which has a lemony flavour and nutty sweetness that work perfectly here. If you can’t find it, use parmesan or a mix of pecorino romano and parmesan.

Burrata with lemony spring vegetables & pistachio pesto

Burrata is the sort of cheese you can make a meal from, which makes it extremely useful as well as utterly delicious. Allow half a burrata per person as a starter or a whole one per person as a main with some other salads. This dish is one of my favourite ways to celebrate the abundance of spring vegetables. I chop the pesto by hand because I like it chunky, but if you want to use a food processor by all means do.

Chicken braised with artichokes, saffron & lemon

A dish with Moroccan Jewish origins, this is a combination of three of my favourite ingredients: chicken, artichokes and lemon. The original recipe also contained cinnamon, but I prefer it without. The saffron provides a subtle, almost sweet and honey-fragrant undernote that works well to counterbalance the sharpness of the lemon. Serve with good bread, olive oil-roasted potatoes or a bitter-leaf salad. Or all three.

Preserved lemon & herb yogurt dressing

When I worked at the lovely restaurant Spring in London we made a version of this - mostly to go with sea bass, although I have since made many variants for just about anything. It is the palest green, herb-flecked and, with the preserved and fresh lemons, wonderfully zingy - perfect with barbecued food, grilled veg, as a salad dressing or for dunking bread into. It will keep in the fridge for a few days - but for the freshest flavour eat it the day it is made.

Lemon & coconut cream cake

There is something extremely chic about this cake, like a very fine cream alpaca cardigan. The coconut cream makes the crumb extra moist and delicately sweet, and the fragrant zest cuts through everything nicely. I like it as a summer breakfast, or for a celebratory tea.

Lemon bars with polenta pastry & olive oil curd

The lemon bar is a teatime classic. Crumbly, buttery, creamy and tart, the sunshine-yellow squares are popular with both children and adults, and constitute an essential part of my Sardinian mother-in-law’s grandly named, and even more grandly hosted, ‘English teas’. I have added polenta to the pastry to Italianise them a bit. The curd itself is spiked with a little olive oil to make it extra glossy and provide the slightest peppery back note.

‘I’m a greedy eater and want to be full up’

The fitness guru, 39, tells Tom Parker Bowles about charming the dinner ladies at school, loathing tinned tuna and trying to improve his relationship with food

Runner beans with parmesan pangrattato

A fantastic summer side dish, perfect alongside grilled chicken or fish