It’s been 20 years, but Brenda Mejia still vividly remembers watching a TV infomercial playing Tego Calderón’s “Metele Sazón” back in 2003. At the time, the teenager preferred the bubblegum pop of Christina Aguilera and Britney Spears over reggaeton, a genre that was slowly and controversially spreading from nightclubs to radio stations. Then the San Juan native heard Tego’s rhyme and rhythm — and it “haunted her.” She connected with it so much that she went out and bought Mas Flow, the debut compilation album by reggaeton producers Luny Tunes and Noriega that featured the track, and made the hit a part of her quinceañera.

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Designer Christian Cowan has done it again, with a creative garment for commuters everywhere. Enter, The Sweet Seat. The limited edition collaboration with Candy Crush Saga is inspired by the dreaded morning commute in the city. It offers a wearable seat adorned with bright colours and shapes taken from the popular game. Cowan, best known for his bold and unexpected collections, has worked with Candy Crush to put his playful and humorous touch on the Sweet Seat, bringing it to life in a way that doesn’t compromise fashion for comfort. His approach provides a sweet solution that puts the fun back in functional. With campy and Candy-tastic designs, the piece blends Cowan’s creativity and high fashion prowess with Candy Crush’s world of fun colours, candies and patterns. Sign up for our free Indy100 weekly newsletter "This piece is inspired by the fun that Candy Crush brings to mundane tasks like commuting," Cowan said. "Public transit could use a dose of glamour, especially in New York City and London, and the Sweet Seat brings that glamour in a fun, fashionable, and over-the-top way. What I love about this collaboration is that it brings a joyful solution to an everyday problem in a way that’s both out-of-the-box and camp." The Sweet Seat features a tear-drop silhouette garment that can be worn solo as a dress, or over the top of an outfit as an accessory. Functionally, the garment works like a bean bag, the wearer can literally sit back and take a seat anywhere they’d like. "Our loyal fans who play Candy Crush on the go love the colour and fun that we bring to their everyday lives," said Luken Aragon, VP of marketing at Candy Crush Saga. "Whether they’re waiting in a long queue or battling the daily commute - without a seat, we want to be able to help bring them that joy and vibrancy to their day so that nothing gets in the way of levelling up. Collaborating with Christian to bring to life the candies that these players know and love - and can now wear - has been truly divine." This limited-edition item is available for purchase for $1,000 / £786.92. Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

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In 1948, an all-white corps de ballet was the norm in a place like Theatro Municipal, then the most-esteemed performing arts theater in Rio de Janeiro. Getting accepted into its company was all Mercedes Baptista wanted. While she had taken classes in the theatro’s ballet school, Baptista knew her chances were slim — especially as a Black ballerina. The last Black dancer who tried to join the company in 1945 wasn’t even allowed to register for the audition.

Grab your baskets and your blankets because it’s National Picnic Month (AKA it’s summer guys, just get out there). Nothing says dining al fresco in Britain than a sausage roll, but the recipe for honey and mustard sausage rolls below is so incredibly good you’ll want to make them all the time. The same goes for sandwiches, as long as they’re not soggy. Sometimes you dream about sandwiches, hoping they’ll be as delicious as you dreamed. Well, the mortadella, pesto, burrata focaccia sandwich with garlic confit aioli one below is. It has crisp pesto focaccia, pesto, burrata, mortadella, rocket and a homemade garlic confit aioli. Don’t forget dessert! These elderflower and raspberry jellies are so easy to make, transport and, most importantly, devour. Honey and mustard sausage rolls These honey and mustard sausage rolls are so incredibly good you’ll want to make them all the time. We’re using Asda’s Extra Special Orange Blossom Honey sourced from bees that feed on orange blossom in Spain and Mexico giving it a sweet citrus scent. Stirred into the filling and mixed with some fresh thyme to drizzle over the hot pastry when they come out of the oven. Just heaven! Serves: 6-8 Prep time: 35 minutes | Cook time: 25-30 minutes Ingredients: For the filling: 1 pack of Asda’s Extra Special Cumberland Sausages 1 heaped tbsp grainy mustard 1 tbsp Asda Honey Blossom Honey 2 tbsp chopped parsley Salt and pepper 1 sheet ready rolled puff pastry 1 egg, beaten Sprinkle of sesame seeds For the drizzle: 5 sprigs of thyme, leaves only 1 tbsp honey For the dip: 3 tbsp mayonnaise 1 tbsp grainy mustard Method: Preheat the oven to 200C. Line a baking tray with parchment. Remove the sausages from their skins and place the sausage meat in a bowl. Add the mustard, honey, parsley and season well. Stir to combine. Place the pastry on a board and cut in half lengthways. Divide the pork mixture in two. Place one portion of the meat on the long edge of one piece of pastry and shape into a sausage roll shape, pinching the seam and rolling it over so the seam is underneath. Repeat with the other roll. Brush with some beaten egg. Slice into portions and scatter with sesame seeds. Place on a baking tray and bake for 25-30 mins until golden and cooked through. For the drizzle, heat the honey gently in a pan for a minute and add the chopped thyme. Drizzle over the hot sausage rolls just before serving and serve with the mustard mayo dip. Enjoy! Mortadella, pesto, burrata focaccia sandwich with garlic confit aioli Sometimes you dream about sandwiches, hoping they’ll be as delicious as you dreamed. Well, this one is. It has crisp pesto focaccia, pesto, burrata, mortadella, rocket and a homemade garlic confit aioli. Serves: 1 Prep time: 15 minutes Ingredients: For the garlic confit aioli: 10 garlic confit cloves 1 cup garlic confit olive oil 1 tbsp lemon juice 1 egg Pinch of flakey sea salt For the sandwich: 2 slices pesto focaccia 1 x burrata 4 tbsp green basil pesto 75g Italian mortadella 25g wild rocket Method: Make the garlic confit aioli: Place all ingredients into a glass container or jug that is just wide enough to fit a hand blender. Blend all ingredients together while slowly incorporating all of the oil. Continue until you have a thick consistency. Store in an airtight container or jar in the fridge for up to 3 days. Assemble the sandwich: Cut your focaccia into thirds lengthways. Slice 1 piece of the focaccia in half. Drizzle cut side with olive oil and toast in a pan until golden. Assemble your sandwich by beginning with a layer of the garlic aioli, a spoon of pesto, followed by slices of the mortadella, burrata, torn in two, and rocket, finished with a pinch of salt and pepper. Top with the other half of the focaccia and cut in half. Enjoy! Elderflower and raspberry jellies These elderflower and raspberry jellies were always on the menu when I catered for parties and people always chose them. They were so popular, and they’re so easy to make. Serves: 6 Prep time: 15 minutes | Cooling time: 4 hours overnight Ingredients: 8 sheets leaf gelatin 350ml elderflower cordial 1 punnet raspberries Cream or ice cream (to serve) Method: Soak the gelatin in cold water for a few minutes, then drain. Pour 100ml of boiling water over the gelatin and stir to fully dissolve. Allow to cool for a couple of minutes, then stir in the elderflower cordial and 250ml of cold water. (I always wet the inside of the jelly mould if I’m planning on turning the jellies out afterwards before I add the jelly mixture). Divide the raspberries into glasses or ramekins or a large glass bowl and pour over the liquid. Cover and put in the fridge to set for at least 4 hours-it works best if left overnight. (If you want the berries to be suspended in the jellies, pour a third of the mixture into the moulds and set in the fridge, then add the berries so they lie on top of the set layer and pour over the remaining mixture). To remove from the mould, if using, dip the bottom briefly into a bowl of hot water, cover with a slightly larger plate and with one confident movement, invert the mould so that the jelly lands neatly onto the plate. Serve the jelly with cream or ice cream. Read More The dish that defines me: Alex Outhwaite’s Vietnamese bun cha It’s easier to make baklava at home than you might think Get set for Wimbledon with top pastry chef’s strawberry recipes Pinch of Nom: Healthy eating doesn’t have to cost the earth ‘Deliciously indulgent’ one-pot chilli mac and cheese Can’t decide between a cookie or a brownie? Now you don’t have to

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