Explore the future of beauty, read interviews with some of the world's most radical creatives like Michèle Lamy, discover what your dreams might mean with the Psychic Sisters. This is just a snapshot of what you can find on the new SELFRIDGES moodboard. A collection put together by the SELFRIDGES team to make your world a little bit brighter.


Having been broadcast since 1995, this weekly show is hugely popular and loved around the globe. An incredible three million now download each episode, which involves gripping stories put together around a chosen theme. The producers say:'Mostly we do journalism, but an entertaining kind of journalism that's built around a plot. In other worlds, stories! Our favourite sorts of stories have compelling people at the centre of them, funny moments, big feelings, surprising plot twists and interesting ideas. Like little movies for radio. '


Follow the easy step by step guide from merimeri to create colourful butterfly wings. These can be decorated with flower petals from your garden, cut out flowers from coloured paper, painted on. No doubt your little ones will have many ideas. A lovely weekend activity with your children.


Do you have flour ready and your baking hat on? Get set, le's bake! This ultimate recipe for the tastiest bakewell slices from Mary Berry is an all time favourite. Who can resist the yummy combination of crunchy biscuit base, sweet ja and rich almond sponge and best of all it is easy to bake.

Here is the easy recipe:


For the shortcrust pastry:
175g (6oz) plain flour
75g (3oz) butter
For the sponge mixture:
100g (4oz) butter, softened
100g (4oz) caster sugar
175g (6oz) self-raising flour
1 level tsp baking powder
2 large eggs
2 tbsp milk
½ tsp almond extract
To finish:
About 4 tbsp raspberry jam
Flaked almonds, for sprinkling


To make the pastry, measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add 2–3 tablespoons cold water gradually, mixing to form a soft dough.

Preheat the oven to 180°C/fan 160°C/gas 4. Roll the dough out on a lightly floured work surface and use it to line a 30x23cm (12x9in) traybake or roasting tin.

Measure all the sponge ingredients into a bowl and beat until well blended. Spread the pastry with raspberry jam and then top with the sponge mixture. Sprinkle with the flaked almonds.

Bake in the preheated oven for about 25 minutes or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin and then cut into slices.

Essential kit

You will need a 30 x 23cm (12 x 9in) traybake or roasting tin.

Source: from the book My Kitchen Table: 100 Sweet Treats and Puds by Mary Berry

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