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A wave of pink products washing over the beauty world can only mean one thing: Breast Cancer Awareness Month is back. This October, with the Barbie pink trend still going strong, there’s even more reason to snap up a rose-tinted treat for yourself or a loved one. From nail polish and make-up to skincare and hair tools, here’s our pick of this year’s best charitable beauty buys… 1. Mavala Limited edition Power of Pink Mini Colour Pink Pastel, £6.40, LookFantastic For the third year running, Mavala unveils its Power of Pink range of skincare and nail varnishes, with £1 from the sale of each product going to the Pink Ribbon Foundation. We love the Power of Pink Pastel polish, a cute ballerina-pink shade that suits everyone. 2. Trinny London Sherin Lip2Cheek, £26 Fans of TV presenter turned beauty entrepreneur Trinny Woodall’s eponymous brand love the versatility of the creamy Lip2Cheek pots, which can be used as blusher, lipstick or eyeshadow. Named after Trinny London customer Sherin, who is living with secondary breast cancer, this shade is a warm brown. For every pot sold, 10% of sales will be donated to Breast Cancer Now. 3. Bobbi Brown Powerful Pinks Crushed Oil Infused Gloss Duo, £38 Bobbi Brown’s luscious lip gloss duo, worth £50, brings together two botanical oil-infused pink hues, with proceeds going to the Breast Cancer Research Foundation (BCRF). Soft peachy-pink In The Buff is perfect for everyday wear while plummy Slow Jam is an ideal evening option. 4. Clinique Limited Edition Moisture Surge 100H Auto-Replenishing Hydrator, £40 If you’re yet to try Clinique’s incredible Moisture Surge, now’s the perfect time to experience the lightweight but ultra-hydrating day cream loved by beauty buffs. For every pot of the limited edition sold, £10 will be donated to the BCRF. 5. Philip Kingsley No Scent No Colour Duo Shampoo and Conditioner, £42.24 (was £48) Inspired by trichologist Philip Kingsley’s wife’s battle with breast cancer, these fragrance-free essentials were formulated for use during chemotherapy. Ideal if you’ve got sensitive skin or dandruff, they contain salicylic acid and green tea extract to promote scalp health. For every bottle sold, 50p will go to cancer charity Look Good Feel Better 6. Estee Lauder Pink Ribbon Advanced Night Repair Serum Limited Edition, £89 Devotees of Estee Lauder Advanced Night Repair – one of the first skincare serums, launched back in 1982, and still a bestseller – love its rejuvenating, collagen-boosting powers. For October, the usually brown bottle gets a hot pink transformation, with a 20% donation from sales going to BCRF. 7. Elemis Pro-Collagen Rose Micro-Serum, £90 Packed with rose-infused microdroplets, this dual-phase serum works to strengthen the skin barrier, hydrate the skin and reduce the appearance of fine lines. For every serum sold, Elemis is donating £10 to Look Good Feel Better in support of their workshops and services. 8. Jo Malone Peony & Blush Suede Cologne, £118 for 100ml A long-time supporter of BCA month, Jo Malone this year introduces a special edition of the classic Peony And Blush Suede Cologne, with £20 from every bottle sold going to the BCRF. Decorated with a floral print and a pink ribbon, the fragrance features notes of red apple, pink peony, jasmine and rose. 9. GHD Platinum+ Styler Pink Limited Edition, £239 For creating poker-straight strands or glossy waves, the GHD Platinum+ with hair-protecting technology is second to none. This marbled pink limited edition comes with a free zip-up pouch, with £10 for each sale going to Breast Cancer Now or €10 to the Irish Cancer Society. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Smokers 2.6 times more likely to give birth prematurely Female students ‘more than twice as likely’ to be affected by poor mental health, research shows Many parents of under 5s on less than £50k ‘quit work due to childcare costs’ – survey

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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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