Holiday season is here – and when it comes to packing for summer getaways, swimwear is of the utmost importance. Whether you’re jetting across the globe or staycationing in the sunshine, a stylish swimsuit or two-piece is a must-have – and there are plenty of incredible pieces to choose from this season. From vintage-inspired prints to bold colours and figure-flattering shapes, these are the five key swimwear trends to know about now… 1. Retro florals The groovy Sixties and Seventies fashion trend spills over into beachwear with flower-powered swimsuits and bikinis. Amp up the vintage vibes by teaming yours with cork wedges, a floppy sun hat and a crochet cover-up. Orla Kiely X Regatta Seagrass Passionflower Swimsuit, £27.95 (was £40) Ted Baker Telisea Cut Out Detail Bikini Top, £45; Tiffnei Bikini Bottoms, £40 2. Barbie pink After what feels like years of anticipation, Greta Gerwig’s live-action Barbie film lands in cinemas right in the middle of vacation season – on July 21 – and the all-pink-everything trend is still going strong. With a plethora of pink swimwear on the high street – everything from string bikinis to sporty suits, in every shade from pastels to fuchsia – everyone can live their best Malibu Barbie life this summer. SimplyBe Crinkle Plunge Swimsuit and Scrunchie, £32.40 Reign Studio Rosa Fuller Bust Bikini Top Fuchsia Pink, £50; Rosa High Waisted Bikini Bottoms Fuchsia Pink, £32 Monsoon Lace Trim Bikini Top with Recycled Polyester Pink, £40; Lace Trim Bikini Bottoms with Recycled Polyester Pink, £35 3. Bandeau After several seasons of lingerie-inspired multi-strap swimwear that leaves you, more often than not, with very weird tanlines (we’re blaming Love Island), minimalist styles are back. Strapless swimsuits and bikinis are sleek and chic. Mix and match block colour separates for a sporty look or make a style statement with a printed two-piece. Seafolly On Vacation Clip Back Bandeau Bikini Top in Azure/Multi, £55; Seafolly On Vacation High Waist Bikini Bottoms in Azure, £65, John Lewis & Partners Jets Australia Oia Sunset Bandeau One Piece, £177 And/Or Shirred Bandeau Bikini Top Blue, £24; Side Shirred Bikini Bottoms Blue, £18, John Lewis & Partners 4. Ring details Bring vintage glam to your poolside look with a ring-detail bikini or bathing suit. Tap into the Seventies trend with paisley or marble print, or go au naturel in caramel and coffee tones. Very Lucy Mecklenburgh Ring Detail Halter Neck Bikini Top in Orange, £18; Ring Detail High Waisted Bikini Brief in Orange, £15 Peacocks Womens Brown Leaf Print One Shoulder Control Swimsuit, £24 5. One shoulder Asymmetrical designs combined with cut-out detailing make for one of the sexiest swimwear trends of the year – and it’s a look celebs and fashion influencers are loving. Go for Grecian glam with a white one-shoulder bikini or jazz it up with a colourful print. Boux Avenue Java Textured Crop Bikini Top White, £25; Java Textured High Waist Bikini Briefs White, £20 Matalan Be Beau Multicoloured Wiggle One Shoulder Swimming Costume, £21 Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Teenagers with obesity should be offered weight loss drug, say experts Harry and Meghan ‘not contacted by royal family’ after car chase in New York Women urged to check blood pressure – here’s what you need to know

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The Princess of Wales continued the theme of red, white and blue for the coronation weekend with a sky-coloured blouse on bank holiday Monday. Kate looked the epitome of country chic in a loose-fitting, long-sleeved blue top and casual dark khaki skinny jeans during a volunteering day for the Big Help Out. Alongside the Prince of Wales and their three children, the 41-year-old helped to renovate and improve the 3rd Upton Scouts Hut in Slough. The princess made sure she was dressed practically for the occasion with flat Chelsea boots. She wore her long brown hair in a relaxed style and ensured Louis’s outfit co-ordinated perfectly, with the five-year-old in a pale blue polo shirt and shorts. Kate wasn’t afraid to get her hands dirty either and could be seen digging a patch of dirt and picking up a wheelbarrow full of sand before trying her hand at archery. The royals also helped reset a path, revarnished a door, and contributed to a mural on the front of a building. Prince Louis even got to operate a digger with his dad. Kate’s outfit choice ends a spectacular weekend of fashion choices for the royal. She recycled a sleek red suit to Sunday’s Coronation Concert – an Alexander McQueen outfit she previously wore for a Shaping Us event last January. It had an unusual asymmetric, wrap blazer, which she wore with a silver necklace by Van Cleef & Arpels. Earlier on Sunday, Kate had chosen a £298 pale blue linen blazer by Reiss and black trousers to meet royal fans at a Big Lunch gathering in Windsor. For the coronation ceremony itself, Kate wore a deep blue Royal Victorian Order mantle edged in scarlet, over an Alexander McQueen embroidered ivory silk crepe dress. Breaking from tradition, she chose not to wear a tiara, instead topping her outfit with a silver headpiece by Jess Collett x Alexander McQueen. In a touching tribute to William’s late mother, Kate wore pearl and diamond earrings that had belonged to Diana, Princess of Wales. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Read the poem James Nesbitt performed at the coronation concert in full How to grow Chelsea Flower Show’s dazzling irises Joanna Lumley and Suella Braverman among celebs in eye-catching hats at the coronation

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“This is one of those quick and easy recipes that can be thrown together in next to no time,” says British-Iranian chef and author, Sabrina Ghayour. “I love this kind of dish with a green leaf salad and a simple vinaigrette on the side, but you can also cut it into smaller portions and serve it as snacks or light bites with drinks, too.” Courgette, lemon, feta and pine nut tart Serves: 4 Ingredients: 200g feta cheese, finely crumbled 250g ricotta cheese 1 tsp dried mint 1 tsp dried wild oregano 2 tsp lemon extractfinely grated zest of 1 unwaxed lemon 1 x 320g ready-rolled puff pastry sheet (about 350mm x 230mm) 1 courgette, very thinly slicedolive oil Handful of pine nuts 2 tbsp clear honey ½ tsp pul biber chilli flakes (omit if you prefer) Maldon sea salt flakes and freshly ground black pepper Method: 1. Preheat the oven to 220C (200C fan), gas mark 7. Line a large baking tray with baking paper. 2. Put the feta, ricotta, dried herbs and lemon extract and zest into a mixing bowl with a good seasoning of salt and pepper and beat together until smooth. 3. Place the puff pastry sheet on the lined tray and score a 1cm-wide border around the edges, then spread the cheese mixture across the pastry up to the scored border. 4. Lay the courgette slices, slightly overlapping, on the cheese mixture, season well with salt and pepper, and drizzle with olive oil. Scatter over the pine nuts and bake for 16-18 minutes until the pastry edges are nicely browned. 5. Remove from the oven and leave to cool slightly, then drizzle with the honey and sprinkle with the pul biber before serving. Crispy sticky harissa lamb “Cantonese crispy shredded chilli beef is one of my all-time favourite dishes,” says Ghayour. “This is very much my own creation and my nod to that wonderful combination of sweet and sticky, crispy and chewy bites of meat, but using lamb and adding peppers to the mix instead of carrots. It’s an explosion of flavour that ticks every box.” Serves: 3-4 Ingredients: 6 tbsp cornflour 350g lamb leg steaks, cut into 1cm-wide strips Vegetable oil, for frying 1 large onion, halved and thinly sliced into half moons 1 red pepper, cored, deseeded and cut into very thin strips 5 spring onions, thinly sliced from root to tip, reserve some for garnish Maldon sea salt flakes and freshly ground black pepper Steamed white rice, to serve For the sauce: 5 tbsp clear honey 4 tbsp rose harissa 3 tbsp rice vinegar 2 tbsp light soy sauce 2 tbsp cornflour Method: 1. Mix the cornflour with a very generous amount of salt and pepper in a mixing bowl, add the strips of lamb and really work the cornflour into the lamb for a minute or so. Set aside. 2. Heat a large frying pan over a medium-high heat, pour in about 2.5cm vegetable oil and bring to frying temperature (add a little bit of a lamb strip: if it sizzles immediately, the oil is hot enough). Line a plate with a double layer of kitchen paper. 3. While the oil is heating up, place a small saucepan over a medium heat, add all the sauce ingredients and whisk together until no lumps of cornflour remain and the mixture is smooth. Heat the sauce through, but do not let it bubble or burn, then remove from the heat. 4. Fry the lamb strips in batches in the hot oil for about two to three minutes, or until very crisp on the outside. Remove with a slotted spoon and transfer to the paper-lined plate to drain. 5. Heat another large frying pan over a high heat, add a drizzle of vegetable oil and stir-fry the onion and red pepper until browned a little. Add the lamb strips followed by the sauce and toss together until evenly coated with the sauce, then add the spring onions and combine well. Serve immediately scattered with the reserved spring onions and alongside steamed white rice. This needs no accompaniment. Tahini, almond and chocolate crumble cookies “I cannot tell you how satisfying these cookies are – so much so that I usually have a bag of the cookie dough balls stashed in my freezer ready for baking whenever the craving hits,” says Ghayour. “The texture is crumbly in an almost sandy way and the absolute optimum moment to enjoy them is 30 minutes out of the oven, when the cookies have cooled down, but the chocolate is still gooey.” Makes: 14 Ingredients: 125g salted butter, softened 125g soft light brown sugar 75g caster sugar ½ tsp ground cinnamon 100g tahini (use the solids and avoid the oil as much as possible) 150g plain flour ½ tsp baking powder ½ tsp bicarbonate of soda 50g blanched almonds, roughly chopped 200g dark chocolate chunks (70% cocoa solids) Method: 1. Beat the softened butter, sugars and cinnamon together in a mixing bowl until light and fluffy. Then add the tahini and mix until smooth. Next, add the flour, baking powder and bicarbonate of soda and mix until evenly combined. Finally, add the almonds and dark chocolate chunks and mix until evenly distributed. 2. Weigh the cookie dough, divide into 14 equal portions and form each into a ball. Chill in the refrigerator for at least four hours, or overnight if preferred. Once chilled, you can then freeze the cookie dough balls for later use. 3. To bake, preheat the oven to 180C (160C fan), gas mark 4. Line a baking tray with baking paper. 4. Place your dough balls, well spaced out, on the lined tray and gently flatten them (omit this stage if using frozen dough). Bake for 16 minutes (or 18 from frozen). Remove from the oven and leave to cool on the tray for 30 minutes, then enjoy. ‘Flavour’ by Sabrina Ghayour (Aster, £26). 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