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‘Use sunscreen every day’ is the ultimate skincare commandment. Dermatologists and beauty buffs alike agree that protecting your face from harmful UV rays – while simultaneously preventing wrinkles – should be a priority for everyone. “Skin is the body’s first line of defence from everyday external aggressors which damage your skin such as UV rays,” says Prof Christian Aldridge, consultant dermatologist for LifeJacket Skin Protection. “The damage from these can have cosmetic, physical and long-term health consequences. At best, it can age your skin and cause you discomfort but at worst, can give you a skin disease you really don’t want.” That’s why daily protection of your skin is critical, particularly on those areas that are exposed to the sun regularly, such as your face. But in spite of all the warnings we receive, the message isn’t getting through to everyone. A new survey from LifeJacket and Melanoma UK found that 10% of respondents rarely use SPF, while one in 20 says they never use it. To make it more likely you’ll stick to a daily habit, finding a product you love can be a huge help – attempting to rub a thick, chalky cream into your skin is not the answer. The good news is, facial sunblocks have come a long way, and there’s a whole new batch of lightweight but effective lotions, serums and gels that are a delight to use – and many of them are under the £20 mark. “To adequately protect your face, I recommend 5ml (about a teaspoon) of SPF of at least 30 every day,” says Aldridge. “Especially during the months of April to September, to ensure long-term skin protection. Application should be repeated if outside for long periods or undertaking exercising in the light.” Here’s our pick of the best face sunscreens for everyday use… 1. Garnier Ambre Solaire SPF 50+ Super UV Invisible Face Serum, £14, Boots A more fluid texture than any existing Garnier sunblock, Super UV Invisible Face Serum is designed for even the most sensitive skin types. The vegan factor 50 serum sinks in quickly, meaning it’s suited to men with facial hair or for wearing under make-up. 2. Sun Bum Glow 30 Moisturising Sunscreen Face Lotion, £19.99, Cult Beauty The latest addition to the Sun Bum family, this SPF30 lotion comes with a generous dose of glow-boosting kakadu plum extract, which reportedly contains on average 100 times more vitamin C than an orange. 3. The Inkey List Polyglutamic Acid Dewy Sunscreen, £14.99, LookFantastic Fast becoming a must-have among ‘skintellectuals’, this light fluid is formulated with a trio of ultra-hydrating ingredients: polyglutamic acid, squalane and glycerin. Designed to prevent any white cast (no matter how dark your skin tone), this dewy-finish fluid is what you need if you’re after the trendy ‘glazed donut’ skin look. 4. Coco & Eve Daily Water Gel SPF50+ Sunscreen, £23 The first suncare range from self-tan specialist Coco & Eve does not disappoint. With hyaluronic acid to moisturise, the factor 50+ Daily Water Gel is as lightweight as it sounds, and the fragrance-free formula is suited to sensitive and oily skin types alike. 5. Skin Proud Serious Shade Lightweight Hydrating SPF 50+ Skin Serum, £16.95 Intended to provide a smooth base for make-up with no white cast, Skin Proud’s first sunscreen comes with extra benefits: ceramides to protect the skin barrier and cherry extract for a vitamin C boost. 6. Eucerin Sun Face Hydro Protect Ultra-Light Fluid SPF 50+, £20, Boots The newest face sunblock in Eucerin’s high-tech line-up not only protects against UVA and UVB rays, it boosts skin repair with glycyrrhetinic acid, and the non-greasy fluid is fast-absorbing. 7. Ole Henriksen Banana Bright Vitamin C Mineral SPF30, £28 If you prefer a mineral suncreen that provides a physical barrier on the skin (as opposed to chemical, where it works below the surface), Ole Henriksen’s Banana Bright is an excellent option. The zinc oxide-based formula also contains vitamin C to increase skin luminosity over time and banana powder-inspired pigments to add instant brightness. 8. Suqqu Protecting Day Cream SPF50+, £48, Cult Beauty This innovative daily moisturiser from Japanese skinbrand Suqqu offers factor 50 protection, botanical extracts and a glowy, light-reflecting finish that’s perfect on its own or under make-up. 9. Chanel UV Essentiel, £48 The newly reformulated UV Essentiel provides SPF50 protection alongside a duo of skin-strengthening extracts – blue ginger and Tahitian gardenia – to guard against pollution and premature ageing. 10. LifeJacket Daily Protection Moisturiser, £19.99 A great all-rounder, LifeJacket’s fragrance-free face cream provides factor 30 protection and hydrates with glycerin. 11. Hello Sunday The Illuminating One Glow Primer SPF50, £22 Defending skin against UVA, UVB, blue light and pollution, this highly protective primer is formulated with light-illuminating particles to enhance your complexion.

These warming and hearty pot pies are filled with succulent chicken, chestnut mushrooms and artichokes in a delicious creamy sauce flavoured with mustard,” says Tom Kerridge. “The filling takes a bit of time, but it’s well worth it once you break into that crispy pastry topping and see all your efforts inside!” Chicken and mushroom pot pies Serves: 4 Ingredients: 750g chicken thigh fillets 500ml chicken stock 5 black peppercorns 4 sprigs of thyme 2 bay leaves 2 tbsp olive oil 200g baby chestnut mushrooms, halved 2 banana shallots, finely diced 2 garlic cloves, finely chopped 150g chargrilled artichoke hearts, quartered 50g butter 50g plain flour, plus extra to dust 1 tsp Dijon mustard 1 tsp wholegrain mustard 1 tbsp tarragon, finely chopped 100ml crème fraîche 1 tbsp sherry vinegar 500g packet ready-made puff pastry 1 large free-range egg, lightly beaten with a pinch of salt Salt and freshly ground pepper Method: 1. To cook the chicken thigh fillets, put the chicken stock, peppercorns, thyme and bay leaves into a medium saucepan over a high heat and bring to a simmer. Add the chicken thighs, reduce the heat to a gentle simmer and cook for 15-20 minutes or until the chicken is tender. 2. Meanwhile, heat the olive oil in a frying pan, add the mushrooms and cook for two minutes. Add the shallots and garlic, stir and cook for three to four minutes or until softened. Remove from the heat, stir in the artichokes and set aside. Remove the chicken thighs from the stock and set aside on a tray. Strain the stock. Leave both to cool slightly. 3. Meanwhile, melt the butter in a saucepan, stir in the flour and cook for two minutes. Now gradually whisk in the chicken stock and continue to whisk over a medium heat until the sauce thickens. Stir in both mustards, the chopped tarragon, crème fraîche and sherry vinegar, then the mushroom mix. 4. Cut the poached chicken into bite-sized pieces and fold through the sauce. Season with salt and pepper to taste and leave to cool slightly. Divide the pie filling between four individual pie dishes and place in the fridge to chill. 5. Roll out the pastry on a lightly floured surface to a 5mm thickness. Cut out four rounds, two centimetres wider than your pie dishes. Brush the edges with egg, then lay a pastry round, egg-washed edge down, over each pie dish. Brush the tops with egg wash and rest in the fridge for 20 minutes. 6. Preheat the oven to 200C/180C fan/gas 6. Cut a couple of slits in the top of each pastry lid, to let steam escape during cooking. Bake the pies for 30 minutes or until the pastry is crisp and deep golden brown. Let stand for a few minutes before serving, with a green veg and mash on the side if you like. Paneer and pea fritters “These spicy, rustic-looking nibbles are my take on South Asian fried street food,” says Kerridge. “Flavoured with chaat masala (a slightly tangy spice blend), the fritters are made with protein-rich paneer and gram (chickpea) flour, which adds a nutty, earthy flavour. They need little else other than mango chutney for dipping, and a cold drink to wash them down!” Makes: about 24 Ingredients: Vegetable oil, to fry 1 tsp cumin seeds 1 onion, finely chopped 150g frozen peas, defrosted 1 green chilli, deseeded and finely sliced 175g gram flour 1 tsp chaat masala 3 tbsp finely chopped coriander leaves 250g paneer, coarsely grated Salt and freshly ground pepper To serve: Mango chutney Method: 1. Heat two tablespoons of oil in a small frying pan then add the cumin seeds and let them sizzle for a few seconds before adding the onion. Cook for five to seven minutes until the onion is softened, then remove from the heat and leave to cool. Preheat the oven to 150C/130C fan/gas 2. 2. Once cooled, tip the onion and cumin mix into a bowl and add the peas, chilli, gram flour, chaat masala and chopped coriander. Stir to combine and season well with salt and pepper. Pour in 200 millilitres of water and mix well. Add the grated paneer and stir through gently. 3. You will need to cook the fritters in three or four batches. Heat a 4-5cm depth of oil in a sauté pan to 180C (check with a thermometer). When it is hot, drop spoonfuls of the mixture into the hot oil, spacing them apart. Cook for two to three minutes on each side or until golden and crispy. 4. Remove the fritters from the pan with a slotted spoon and drain on kitchen paper. Keep warm in the low oven while you cook the rest. 5. Once they are all cooked, season the fritters with a little extra salt and serve with mango chutney and lime wedges on the side. Sticky date and banana pudding “This naughty, boozy pud is one of our pub classics,” says Kerridge. “Sticky, caramelised bananas shine alongside a sweet date pudding, and the easy-to-make toffee sauce served alongside takes it to another level of indulgence.” Serves: 4 Ingredients: 1 tbsp softened butter, to grease the dishes 100g plain white flour, plus 1 tbsp to dust 100ml dark rum 1 tsp bicarbonate of soda 150g pitted dates, chopped 85g vegetable suet 85g soft dark brown sugar 1 tsp vanilla extract 2 large free-range eggs For the toffee sauce: 200ml double cream 100g soft dark brown sugar 75g butter A small pinch of salt To finish: 2 small bananas 2 tbsp demerara sugar Method: 1. Brush four individual ovenproof dishes (250 millilitre capacity) with the softened butter and dust lightly with flour, shaking out any excess. 2. Pour the rum and 100 millilitres of water into a saucepan and bring to the boil, then take off the heat and add the bicarbonate of soda and dates. Pop a lid on the pan and leave to stand for 10–15 minutes to allow the dates to soak up the liquid and cool down. 3. Meanwhile, preheat the oven to 180C/160C fan/gas 4. 4. Tip the dates and liquid into a large bowl and add the flour, suet, brown sugar, vanilla extract and eggs. Beat until evenly combined. Spoon the mixture into the prepared dishes and bake in the oven for 30-35 minutes until golden brown. 5. Meanwhile, to make the toffee sauce, pour the cream into a saucepan and add the brown sugar, butter and salt. Place over a low heat, stirring until the sugar is dissolved, then bring to the boil. Simmer for two to three minutes, then remove from the heat. 6. Peel and thinly slice the bananas. Once you’ve removed the puddings from the oven, arrange the banana slices, overlapping, around the edge of each dish. Sprinkle the banana slices liberally with demerara sugar and run a cook’s blowtorch over them to caramelise the sugar. 7. Serve the date and banana puddings with the toffee sauce in a jug on the side. ‘Pub Kitchen’ by Tom Kerridge (Bloomsbury Absolute, £27). Read More From Nepal to Tibet: Eight warming dishes from the coldest places on earth Obsessed with Boursin? It’s the perfect way to elevate your leftovers Two seasonal stews to keep the chill off this autumn Farmers’ markets in autumn are a cornucopia of colour Spice up your life: Three recipes from Nadiya Hussain’s new book that bring the heat Budget Bites: Three one-pan recipes that minimise on washing up

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