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Welcome to Acne Files, a month-long series where we get real about whiteheads, blackheads, cysts, and every bump or blemish in between. From skin-soothing products R29 editors swear by to exclusive deals on the most breakout-friendly beauty brands, we’re kissing the concept of “bad skin” goodbye and exploring why acne goes so much further than skin deep.

TL;DR: As of September 10, you can get a delivery of the Wine World Tour

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This pie is based on that comforting Greek favourite – spanakopita – although it is far more forgiving to make,” says Ravinder Bhogal. “There is no buttering and layering of delicate filo pastry: instead, the iron-rich mixture of greens and cheese is blanketed under a nest of buttered kataifi pastry, a shredded filo dough that crisps up beautifully when baked or fried. “You’ll find kataifi pastry in the fridge or freezer section of Middle Eastern grocers.” Broccoli, kale and spinach kataifi pie Ingredients: 2 tbsp olive oil 1 onion, thinly sliced 3 garlic cloves, very finely crushed 200g kale, tough ribs removed and leaves roughly chopped 200g spinach 250g broccoli, boiled till tender and roughly chopped 4 eggs 60g pine nuts 60g currants, golden raisins or barberries 250g feta cheese 250g ricotta Zest of 2 lemons and juice of 1 Handful of dill, roughly chopped Handful of flat-leaf parsley, roughly chopped A good grating of nutmeg 150g sour cream 250g kataifi pastry 60g butter, melted White sesame seeds, for sprinkling Sea salt and black pepper Method: 1. Preheat the oven to 180C/fan 160C/gas mark 4. 2. Heat the olive oil in a large pan over low-medium heat, add the onion and sauté for 10 minutes till sweet and caramelised. Add the garlic and fry again till fragrant, then add the kale and soften before adding the spinach. Once the greens are wilted, take off the heat and cool. 3. Transfer to a large bowl along with the broccoli and add the eggs, pine nuts, currants, feta, ricotta, lemon zest and juice, herbs, nutmeg and sour cream, and season with salt and pepper. Mix thoroughly. 4. Pull apart the strands of kataifi pastry to loosen and fluff them up. Stir the butter through the kataifi, coating it well. 5. Pour the spinach and ricotta filling into a deep pie dish – I use a 34cm baking dish. Gently pile the kataifi over the pie filling, sprinkle over the sesame seeds and bake for 35-40 minutes, or until the filling is hot and set and the kataifi pastry is golden brown. Serve with a light salad. Recipe from ‘Comfort & Joy: Irresistible Pleasures From A Vegetarian Kitchen’ by Ravinder Bhogal (Bloomsbury, £26). Read More Showstopping BBQ main dishes for a hot grill summer 7 TikTok food hacks that actually work Saltie Girl in Mayfair will make you happy as a clam – as long as you can afford it Chef Ravinder Bhogal: Vegetables are the secret to saving money How to make tomato confit with whipped feta These recipes will keep you hydrated on hot days

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The Formula 1 paddock returns to Spa-Francorchamps this weekend for the Belgian Grand Prix and the third sprint weekend of the 2023 season. Max Verstappen claimed his seventh grand prix victory in a row last weekend in Hungary and now returns to a track he won at from 14th on the grid last year. The Dutchman is cruising to a third world championship this season and currently holds a 110-point lead at the halfway stage of the campaign to Red Bull team-mate Sergio Perez. EXCLUSIVE INTERVIEW: Daniel Ricciardo is back – and this time he wants to go out on top Lewis Hamilton secured his first pole since December 2021 in Budapest but slipped down to fourth during the race. The Mercedes star will be looking to bounce back at a circuit he retired at in 2022, while McLaren’s Lando Norris is hoping to keep up his good form after two second-place finishes in a row. Circuit de Spa-Francorchamps is a staple F1 track and for the first time in 2023 will host an F1 sprint race, meaning there will be more action than ever before in the final meet before the summer break. Here is everything you need to know.

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