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Spotify updated its exclusive Barbie Official Playlist and added an Easter egg for listeners looking

The combination here tastes wonderful whether you’re using fresh raspberries in season (when they’re cheaper) or frozen raspberries,” says former Great British Bake Off contestant Hermine Dossou. “To enhance the flavour of your desiccated coconut, you could toast it lightly (for five minutes or so) while preheating the oven – but keep an eye on it as it does turn brown very quickly.” Coconut, raspberry and chocolate muffins Makes: 12 Ingredients: 180g milk 2 large eggs 60g vegetable oil 60g unsalted butter, melted 230g sugar 1 tsp vanilla extract ½ tsp ground cinnamon ½ tsp ground nutmeg 5g salt 250g plain (all-purpose) flour (gf plus ½ tsp xanthan gum) 80g desiccated (dried shredded) coconut 10g baking powder (gf) 150g raspberries 150g milk chocolate, chopped into chunks Method: 1. Preheat the oven to 200C/180C fan/400F/gas 6 and line a 12-hole muffin tin with paper cases. 2. In a large mixing bowl, mix together the milk, eggs, oil, butter, sugar, vanilla, cinnamon, nutmeg and salt for about a minute, until well combined. Add the flour, coconut and baking powder and stir until fully incorporated. Fold in half the raspberries and all the chocolate chunks. 3. Divide the batter equally between the muffin cases. Top each muffin with a couple of the remaining raspberries. Bake for 25–30 minutes, or until the muffins have risen and are golden brown. You can keep these for a few days in an airtight container, or, once cooled, freeze them for up to 3 months. They are lovely served warm – either out the oven or reheated for a few seconds in the microwave. ‘The Thrifty Baker’ by Hermine Dossou (White Lion, £18.99).

Pumpkins and squash are great in tarts, and it’s the mixture of sweet and salty in savoury pumpkin tarts that really gets me,” says food writer Diana Henry. Pumpkin tarts with spinach and gorgonzola Serves: 6 Ingredients: For the pastry: 225g plain flour, plus more to dust 175g butter, chilled and chopped Sea salt flakes For the filling: 450g pumpkin or squash Olive oil 450g spinach, coarse stalks removed 2 large eggs, plus 1 egg yolk 275ml double cream 50g parmesan cheese, finely grated Freshly grated nutmeg 200g gorgonzola cheese Freshly ground black pepper Method: 1. For the pastry, put the flour, butter and a good pinch of salt into a food processor and pulse-blend the mixture until it resembles breadcrumbs. Add just enough very cold water to make the pastry come together. Wrap it in foil or clingfilm and refrigerate for about half an hour. 2. Preheat the oven to 180C fan (375F), Gas 5. 3. Cut the pumpkin or squash from top to bottom into broad slices, remove the inner stringy bits and seeds, then peel. Brush lightly with olive oil and bake for 30-35 minutes, or until just tender. Turn off the oven. Put the spinach into a large saucepan, cover and wilt in the water left clinging to it (about four minutes over a medium heat). Drain well and leave to cool. 4. Make the custard by mixing together the eggs, egg yolk, cream and parmesan. Season well. Roll out the rested pastry on a lightly floured surface and use it to line six individual tart tins. Chill for another 30 minutes (or just stick them in the freezer for about 15 minutes). 5. Preheat the oven again to 180C fan, Gas 5. Prick the bottom of the tarts with a fork, line them with baking parchment and put baking beans or ordinary dried beans on top. Blind bake for 10 minutes. Remove the paper and beans and cook the pastry cases for another five minutes. 6. Cut the pumpkin into small slices, about 10 centimetres long and one centimetre thick. Squeeze every last bit of water from the spinach and chop it up. Season both of these and add some freshly grated nutmeg to the spinach. Spread the spinach over the bottom of the tart cases, then add the slices of pumpkin and dot with nuggets of gorgonzola. 7. Pour the custard mix over the tarts and bake for 25-30 minutes, or until the pastry is golden and the custard feels only just set when you put your forefinger in the centre of a tart. Leave for 10 minutes to let the custard finish cooking and set a little once you have taken it out of the oven. Beef pie with wild mushrooms and red wine With wild mushrooms and red wine, this beef pie is perfect as the days get shorter and colder. Serves: 6 Ingredients: 1kg braising beef, cut into large chunks 30g dried wild mushrooms Groundnut oil 350g baby onions, or small round shallots, peeled but left whole 50g butter 1 celery stick, finely chopped 2 garlic cloves, crushed 30g plain flour 300ml red wine Leaves from 3 thyme sprigs 3 bay leaves 300g fresh mushrooms, sliced 3 tbsp finely chopped flat leaf parsley leaves 320g puff pastry for 1 big pie, 600g for 6 small pies 1 egg, lightly beaten Sea salt flakes and freshly ground black pepper Method: 1. Dry the meat well with kitchen paper (if it’s wet it won’t brown properly). Put the dried mushrooms in a heatproof bowl and pour enough boiling water over to just cover. Leave to soak for 30 minutes. 2. Heat two tablespoons of oil in a heavy-based casserole and brown the beef in batches: it is very important to cook it in batches otherwise the meat will not colour well. Remove each batch as it’s done. Add the baby onions or shallots to the pan and lightly brown them, adding a little more oil if you need it. Reduce the heat, add 20 grams of the butter and all the celery and garlic, and sweat for 10 minutes. Return the meat, with any juices, to the casserole. Season well and, over a low heat, add the flour. Stir everything round until it is well coated. Cut up the mushrooms and add to the pot with their soaking liquid (strain the liquid through muslin, as it can be gritty). Add the red wine, thyme and bay leaves and bring to the boil. Immediately reduce the heat, cover and cook over a very gentle heat for one-and-a-half hours, stirring every so often. Take the lid off for the last 15-20 minutes to reduce the liquid. You need thick juices for a pie, so, if they’re too thin, remove the meat and mushrooms and boil to reduce the sauce. 3. Melt half a tablespoon of oil and the remaining butter in a saute pan and cook the fresh mushrooms briskly over a high heat so that they get well coloured. Season and let the mushrooms cook until they exude their liquid and it evaporates. Stir the parsley and the cooked fresh mushrooms into the meat and check the seasoning. Leave to cool completely. 4. Put the meat in one large or six small pie dishes and roll out the pastry to fit the dish(es). Cut a strip or strips large enough to go around the edge or edges. Brush the edge(s) with water and press the strip on. Dampen this with water and cover the pie or pies with their lids, pressing the pastry down. Trim off the excess, knock up the edges and crimp them, if you like, or just press with a fork. Use the remaining pastry to decorate, making little holes in the top for steam to escape. Brush with the beaten egg and chill for half an hour. Preheat the oven to 190C fan, Gas 6. 5. Bake in the oven for 40-45 minutes for one large pie, or 25-30 minutes for smaller pies. Serve immediately. Pecan and pear upside-down cake “The cranberries look beautifully jewel-like on this cake, which can be eaten warm as a pudding as well as with tea or coffee,” says Henry. “The fruit combination also works well in a Tarte Tatin. The ginger here is optional, but it mutes the sweetness a little.” Serves: 10 Ingredients: For the fruit and nuts: 75g unsalted butter 115g caster sugar 350g firm pears (about 2) 140g cranberries 75g pecans For the cake: 120g unsalted butter, softened 200g caster sugar 2 large eggs, separated Drop of vanilla extract 210g self-raising flour 1 tsp baking powder 1 tsp ground ginger (optional) 175ml full-fat milk Method: 1. Preheat the oven to 180C fan (375F), Gas 5. 2. Melt the butter and sugar for the fruit and nuts in a heavy-based ovenproof saute pan, 25cms in diameter, over a low heat. Peel and core the pears and cut them into slices, about 1cm thick, then place them on top of the butter and sugar. Cook these over a gentle heat until just tender, then whack the heat up and cook them until lightly caramelised. Scatter the cranberries and pecans on top and gently mix all the fruit around. Turn the heat off, but don’t let the pan get cold. 3. For the cake, cream the butter and sugar and add the egg yolks and vanilla. Mix in half the flour along with all the baking powder and ginger, if using. Add the milk and then the other half of the flour. Mix until smooth. 4. Whisk the egg whites until they form medium peaks. Add one tablespoon of the beaten whites to the batter to loosen it, then, working quickly, fold in the rest with a large spoon. 5. Spread the batter over the fruit and nuts in the pan and bake in the preheated oven for 35-40 minutes, or until a skewer inserted into the sponge comes out clean. 6. Leave the cake to cool for 10 minutes before turning it out, but no longer, or the caramelised fruit will stick to the pan. If this does happen, carefully lever the pears off the pan and lay them on to the cake with their dark, caramelised sides facing upwards. ‘Roast Figs, Sugar Snow’ by Diana Henry (Aster, £22). Read More Is there such a thing as British pizza? Five easy recipes to cook with your kids The dish that defines me: Rosie Grant’s grave recipes Courgette season is nearly over – here’s three ways to make the most of them How to cook to keep your gut healthy Leave Rick Stein alone – it’s totally reasonable to charge £2 for mayo and ketchup

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Heather and Terry Dubrow shared photos from their recent vacation in St Barths in the Caribbean

Playing with dolls could help the social development of children - including those with neurodiverse conditions such as autism, according to a study. The research, from Cardiff University, found children exhibiting higher levels of autism traits showed increased brain activity in a key region associated with social processing when engaging in conversations with individuals during doll play. The new findings suggested that broader social engagement with others while engaging in doll play was a unique pathway to social development for these children. This was in contrast to what was observed in neurotypical children, who were more likely to discuss the dolls’ thoughts and emotions. However, researchers said that despite this difference, it showed that both groups may be able to benefit from doll play by using it as a tool for practising social scenarios and developing social skills, such as empathy. The findings are the latest release from a multi-year study by the Centre for Human Developmental Science at the university’s School of Psychology. Previous years have focused on neurotypical children and found wide-ranging social and developmental benefits of playing with dolls. Now, in its third year, the research team has replicated those results with a more diverse range of participants, including children aged between four and eight displaying both high and low levels of traits associated with autism. Lead researcher Dr Sarah Gerson said: “Our study shows that doll play can encourage social processing in children, regardless of their neurodevelopmental profile. “The findings show that all children, even those who display neurodivergent traits commonly associated with autism, may use doll play as a tool for practicing social scenarios and developing social skills, such as empathy.” State-of-the-art functional, near-infrared spectroscopy equipment was used to explore brain activation while children played with dolls and on tablets, both by themselves and with another person, replicating conditions from the first year of the study. While observing children, researchers saw increased brain activity in the posterior superior temporal sulcus (pSTS) region - which is heavily involved in social and emotional processing such as empathy - when playing with dolls, for both play with a social partner and during solo doll play, but less so during solo tablet play. The study’s results suggest that doll play could support social processing, regardless of a child’s neurodevelopmental profile, but through different pathways. For children displaying fewer autistic traits in the research, talking about the mental states and emotions of the dolls they were playing with was associated with increased pSTS activity. In contrast, for those displaying more autistic traits, talking with others during doll play, even when playing by themselves, led to more social processing on a neural level. Other research has shown that social processing and empathy skills are important determinants in children’s future emotional, academic, and social success. The study was a collaboration with the Wales Autism Research Centre. ‘Create a more inclusive and supportive environment for their development’ Its director Dr Catherine Jones said: “The study reinforces how it is important that that we acknowledge and value neurodiversity. “This means recognising and valuing the diverse ways in which children’s brains work and approaching social development in a way that is inclusive and accommodating for all children, regardless of their neurodivergence. “By embracing all ways that children choose to play, we can create a more inclusive and supportive environment for their development.” Since the landmark publication of Piaget’s theory of cognitive development, the effects of play have been thought to be positive for kids’ social skills and creativity, but this has never been scientifically evidenced at the brain level. The multi-year long-term study, commissioned by Barbie, is the first time key Piaget theories on play have been scientifically evidenced via brain imaging and the first to use neuroimaging evidence with natural doll play, meaning there was no prescribed storyline to show how the brain is activated during doll play. Michael Swaisland, head EMEA of insight and analytics, Mattel, said: “We are proud to know that when children, regardless of their neurodevelopmental profile, play with Barbie, their playtime may benefit their development. “As Barbie continues to inspire the limitless potential in every child, we are delighted to know, through neuroscience, that playing with dolls may encourage the development of social skills such as empathy in children, including those who display neurodivergent traits commonly associated with autism. “We look forward to uncovering even more benefits of doll play through our long-term partnership with Cardiff University as we look to shine a light on the benefits the play pattern has towards development, that parents might not have been aware of.” Parents and caregivers can visit here to learn more about the research and access resources. Read More Toys children play with can have an effect on their success in adulthood The best exclusive discount codes this payday Many parents of under 5s on less than £50k ‘quit work due to childcare costs’ – survey

Some say the bolder the better. Especially high summer time when the sun’s streaming in – contrasting colours can create a collage-like effect, making everything look so much lovelier. Whether its pops of pink or playful prints, here’s how to get your graphic groove on with these happy hues and cheerful furnishings… 1. Honeycomb Jug Kettle 1.7L, £36.99; Four Slot Toaster, £42.99, The Range Bring a ray of sunshine to brekkie with this buttercup yellow kettle and toaster. 2. Palmilla Dinner Plate, (Set of 4), £71.96, rest of items from a selection, Wayfair From tropical fruit salads to salsa and dips, this melamine tableware with its tropical flower print will make every meal taste more exotic. 3. Colourful Marbled Bamboo Tumblers, £9 each, Rockett St George With their abstract swirls and pretty hues, these tasty tumblers signal sundowners. 4. Pablo Coasters, Set of 4, £7.95; Pablo Placemats, Set of 4, £25, Graham & Green These stylish seagrass placemats and coasters channel a Mediterranean vibe – we love their artisanal feel. 5. Lucy Tiffney at Next Ceramic Jug, £30, Next Pretty as a picture, this arty jug can double as a vase – and makes a beautiful statement with or without a fresh bouquet. 6. Gems Champagne/Cocktail Glass, £50, Set of 4; Tumbler, £45, Set of 4, LSA International If you’re looking to drink some summer bubbles, these minty green coupes have champagne cocktail written all over them. 7. Bombay Duck Colourful Carnival Pouffe, £150, Joe Browns A fabulous fusion of function and form, a pouffe can double up as a tabletop, footstool and accent piece to style up a curated corner. This one’s sure to please with its floral fiesta. 8. Sketch Rug in Confetti, from £95; Cut Velvet Cushion, £22, rest of items from a selection, Next This tufted wool rug has timeless appeal. Versatile enough to style up Scandi schemes, it’s also right at home with boho luxe interiors. 9. Sheridan Maplewood Quilt Cover Set in Pea, King, £69.50 (was £139), Sheridan Big blooms are all the rage and this lush, emerald green quilt cover evokes thoughts of a tropical island escape. 10. Negroni Framed Wall Art, £49.50, Oliver Bonas Sometimes even the simplest of recipes can make a showpiece. 11. John Lewis + Matthew Williamson Sunshine Beach Towel, Mustard and Blue, £20 each, John Lewis When you want to bathe in colour, these designer beach towels with their punchy pattern are right on point.

The US Senate is getting a makeover. Majority Leader Chuck Schumer has told the sergeant-at-arms to no longer enforce the body's informal dress code for senators on the chamber floor. This means, for example, that male senators will no longer be forced to wear suits.

TL;DR: The all-new Amazon Fire HD 10 tablet launches on Oct. 18. Customers can preorder

By Nidal al-Mughrabi GAZA (Reuters) -U.S. passport holders with Palestinian papers and families in Gaza are urging Washington to ensure