From home decor to food and drink to a real-life Barbie DreamHouse, Barbiecore is inescapable right now. Of course, we have Greta Gerwig's Barbie to thank for that. It's no surprise the influence has spread across to fashion, given the fictional doll's iconic wardrobe. Since the hotly anticipated film was announced, interest in Barbie's style has soared across social media. On TikTok alone, the hashtag #barbieoutfits has reached almost 60 million views. Sign up for our free Indy100 weekly newsletter Over on Pinterest, there has been a significant increase in searches, with a 614 per cent rise across the globe, along with a further spike of 194 per cent for 'pink outfits'. To ride the wave, stylists at Boohoo have pulled together five tips to inject some Barbiecore into your wardrobe. Cowboy hats "Cowboy hats have been a huge hit in recent months, with Barbie herself seen sporting the accessory, pairing it with a pink Western-themed two-piece outfit. "Pinterest searches for ‘cowboy hat’ have risen 122 per cent in the past year. "Cowboy hats are a fun accessory, particularly during the summer months, to pair with denim outfits or a flared ensemble to recreate that Western style." The perfect handbag "Accessories are essential to perfecting your Barbie look, and the perfect handbag is ideal for achieving that look - but what colour bag is best? "Having a handbag in every colour isn't the easiest way of making sure you have one to pair with every outfit, especially as wardrobe space can be limiting (unless you are Barbie), which is why you should opt for one white, one black and even one pink bag if you want to make sure you have good options to cover any colour outfit. "If you have the basic shades or tend to only venture into creams, beiges, and nudes, why not inject some colour by purchasing a statement bag? Whether this be a pattern, a bright colour or a bag with sparkle or hardware, this will elevate even the most basic outfits." Statement shoes "The Barbie trailer opened with a Barbie’s perfectly pink stilettos with a feathery trim, highlighting that shoes can make or break a Barbie outfit. However, whilst heels are Barbie’s first choice of shoe, there are ways to style your flats in Barbie fashion: Heels - Barbie is known for showing up and stepping out, so you should include at least one or two pairs of killer heels to add elegance to your looks Trainers - If you do not want to invest in heels, choose cute, comfy trainers to pair with your casual outfits. Adding trainers with a platform is a great alternative to add height and elongate your legs without wearing heels Sandals - Strappy sandals scream all things fun, so pair your playful summer dresses, long flowy skirts and denim shorts with a pair of tie-up or slip-on sandals Western boots – Cowboy boots and Western-style boots are everywhere this summer, so finding the perfect pair when there are so many options is challenging. If you want to style these boots for an event such as a festival or party, try solid colours or play with metallics to stand out, just like Barbie Textures and fabrics "Barbie is not afraid of standing out and experimenting with different types of styles. Astronaut Barbie doll (1965) rocked a white jumpsuit and brown zip-up boots, Quick Curl Barbie doll (1973) showed up in a peach tailored suit co-ord and silver clutch, and even Extreme 360 Barbie doll (2000) experimented with a cute navy sweatsuit proving athleisure is fashionable. "If you want to channel Barbie in the best possible way, you should not be afraid to jump out of your comfort zone and experiment, which is why playing around with different textures and fabrics is a great place to start: Feathers – Feathers are a great way to jazz up any outfit. You could style a feathery top with your favourite jeans or trousers if you are heading on a night out with the girls. Why not pair a feathery mini skirt with a minimal top if you are going to a fun concert? Ruffles – Ruffles are very in this season which is great if you love to go for cute and girly outfits. Layered rah-rah skirts are perfect, or those with a bit of volume look great paired with a denim jacket or cowboy boots for a festival look. Denim – No wardrobe is complete without a splash of denim. Whether in the form of a dress, dungarees, jeans or a skirt, denim is a fabric staple. If you want to branch out and cover all basis of the material, try dark denim in indigo or navy, which will add an editorial feel to an outfit. Do not be afraid to play with contrast denim and shades of denim that complement each other; double denim is fashionable when done correctly. Last but not least, think pink "Unsurprisingly, if you want to channel Barbie into your wardrobe, you need to inject her favourite colour, and while every shade of pink is beautiful, sometimes it can be hard to find a shade that is right for you and that compliments your skin's undertone. "If you have a warmer or more golden undertone, opt for pinks with a yellow undertone. These are pinks such as coppers, rose golds, peachy-toned pinks and corals; they will highlight your complexion and accentuate your features perfectly. "If you have a cool or blueish undertone, you should match this with your pinks. These are magentas, plummy pinks and fuchsias." Have your say in our news democracy. 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The first sweet things I ever made were cheesecakes – they provide endless opportunities to explore flavour and are easy peasy!” says chef and Great British Menu host Andi Oliver. “This particular iteration brings together the creaminess of white chocolate with toasty coconut and vibrant lime to sublime effect. Not too sweet, just right.” Coconut and lime cheesecake Serves: 12 For the base: 100g gingernut biscuits 100g oat biscuits, such as Hobnobs 50g desiccated coconut 120g melted unsalted butter Pinch of salt For the filling: 280g full-fat cream cheese 4 tbsp coconut condensed milk 200ml coconut milk 150ml cream Grated zest and juice of 2 limes 100g white chocolate, melted For the topping: 1 fresh coconut 1 tbsp maple syrup Grated zest of 1 lime 1 fresh mango, peeled, cored, and diced 22-24cm fluted tart tin, base lined with baking parchment Method: 1. Put all the biscuits in a sealable food bag and bash them up to fine crumbs using a rolling pin or similar. Tip the crumbs into a bowl and mix with the toasted coconut, melted butter, and salt. Press into the bottom and sides of the tart tin and chill in the fridge for one hour or until set. 2. Combine all the filling ingredients, apart from the chocolate, in a large mixing bowl. Beat together using an electric hand whisk until smooth and slightly thickened. Mix through the melted white chocolate. Spoon the filling on top of the set base and chill for a couple of hours in the fridge until set (do note that this cheesecake has quite a soft-set finish). 3. Meanwhile, preheat the oven to 180C fan. 4. Crack open the fresh coconut and peel off flakes of the flesh using a vegetable peeler. You want about two handfuls in total. Toss the flakes in the maple syrup and half of the lime zest on a baking tray, then toast in the preheated oven for around 10 minutes until crisp. Leave to cool, then top the cheesecake with the toasted coconut. 5. Mix together the diced mango and remaining lime zest and serve a little spoon of this alongside slices of cheesecake, or pile it on top of the cheesecake as well. Recipe from ‘The Pepperpot Diaries: Stories From My Caribbean Table’ by Andi Oliver (published by DK, £27; photography by Robert Billington). Read More What is coronation chicken? The story of the royal recipe and how to make it Easy coronation chicken pie recipe chosen by Mary Berry Andi Oliver on turning 60 and channeling her anger into power Andi Oliver: Earl Grey tea bags are a gamechanger for barbecue chicken Three one-pot recipes for washing up hater A coronation sherry cherry trifle recipe fit for a king

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“I love cheese, especially blue cheese, and I love fritters,” says Matt Tebbutt. The Saturday Kitchen chef – who has teamed up with ProCook – combines crispy parmesan fritters with Roquefort spinach for a decadent dish. Parmesan fritters with Roquefort spinach Serves: 4 Ingredients: Vegetable oil, for deep-frying 100ml full-fat milk 50g unsalted butter 100ml water 125g plain flour 1 tsp English mustard powder 2 medium free-range eggs 1 tsp chopped thyme leaves 280g parmesan, grated 200g baby spinach 3½ tbsp crème fraîche 3½ tbsp double cream 100g Roquefort cheese Pinch of freshly grated nutmeg Method: 1. Preheat the oil in a deep-fat fryer to 180C, or half-fill a deep, heavy-based pan with oil set over medium-high heat. The oil is hot enough when a small cube of bread dropped into the oil turns golden brown in 40-50 seconds (or you can test the temperature using a probe thermometer). 2. Put the milk, butter and water in a large saucepan and bring to the boil. As soon as it comes to the boil, add the flour and mustard and beat together with a wooden spoon or large whisk to make a thick paste. 3. Take off the heat and allow to cool slightly (if you don’t cool it the mixture may split). Gradually beat in the eggs, thyme and 200 grams of the grated Parmesan. 4. Use a dessertspoon to gently drop each fritter into the hot oil and cook until crisped up and golden. They will take four to five minutes in the fryer, turning frequently. Remove and drain on a plate lined with paper towels and keep warm. 5. Next, heat a large saucepan over a medium heat. Add the spinach and cook until wilted down, then add the crème fraîche, cream and Roquefort cheese and cook until the cheese is melted. Finish with the freshly grated nutmeg. 6. To serve, layer the spinach and cheese mixture onto a serving plate, top with the yummy fritters and sprinkle over the remaining grated Parmesan. Recipe from ‘Weekend’ by Matt Tebbutt (Quadrille, £22). Traditional fish soup Tebbutt shares his take on a traditional fish soup – full of mussels, cod, scallops and whatever seafood you fancy. Serves: 4 Ingredients: 1kg of mixed sea fish – on the bone if possible, but just fillets is fine. Any crab claws or shells or prawns in shell would be a great addition 1 white onion 1 head of garlic, broken into cloves 1 star anise 1 carrot ½ fennel bulb 3 sticks of celery 2 bay leaves 1 small bunch of thyme 125ml Noilly Prat 2 tbsp tomato purée 400g tin of plum tomatoes 1 pinch of saffron 1 bunch of tarragon For the toppings: 1kg of cleaned mussels in shell 50ml white wine or Noilly Prat 1 bay leaf and smashed garlic clove 1 small sea bass or grey mullet or other British sea fish 200g cod fillet 1 red mullet or gurnard (optional) 2 scallops Method: 1. Start by sweating the veg and aromatics (except the tarragon) in some oil for 15 to 20 minutes, until soft and starting to colour. 2. Add the fish and shells if using, bones and all to the pan and continue to cook for another 10 minutes or so before adding the tomato purée, saffron strands, vermouth or wine, and tomatoes. 3. Cook to a paste then barely cover with water and allow to simmer very gently for 30 minutes. 4. After this time, blitz briefly with a hand blender to get the most out of the fish, before draining in a colander and push as much liquid from the bones as possible. 5. Tip these bones away and now add the tarragon to the stock and boil to reduce. Skim off any fat as you go. Reduce to around half the volume. Taste and season accordingly. 6. Take a dry saucepan with a lid and put onto a high heat. Add the mussels, Noilly Prat, bay and garlic clove, immediately cover with a lid and shake the pan from time to time. 7. After two to three minutes, check all the mussels have opened. Remove from the heat. Tip into a sieve or colander. Allow to cool before picking the meat from the shells. Discard any that don’t open. 8. Now strain this liquor through a fine mesh sieve or chinois and tip into the reduced stock. 9. Fillet the rest of the fish and pan fry these and the scallops on one side, (depending on the thickness). Keep warm. 10. To serve, put some of the cooked fish into the bottom of a serving bowl, and ladle some of the fish soup over the top . 11. For the perfect finishing touch, add homemade croutons and rouille. Coconut bread and raspberry cream “This is more cake than bread, I’d say,” notes Tebbutt. Tebbutt adds: “It’s especially delicious toasted in a dry pan to crisp the edges a little. This works well as a stand-alone brunch treat or as a sweet snack at any time of the day.” Makes: 8-10 slices Ingredients: 370g plain flour 3 tbsp baking powder 1-2 tsp salt 160g caster sugar 80g desiccated coconut 300ml coconut milk 2 large free-range eggs, beaten 1 tsp vanilla extract 75g butter, melted and kept warm For the raspberry cream: 100g crème fraîche 100g mascarpone 1-2 tsp good-quality raspberry jam 150g raspberries, to serve Method: 1. Preheat the oven to 200C/180C fan/400F/gas mark 6. Line a 900g loaf tin approximately 24cm x 14cm with baking paper. 2. Mix together the flour, baking powder, salt, sugar and desiccated coconut in a mixing bowl. Combine the coconut milk, eggs, vanilla extract and melted butter in a jug, mix well, then slowly pour the liquid ingredients into the dry ingredients. Mix well between additions to form a smooth batter. 3. Pour the batter into the prepared loaf tin and bake for 45 minutes to one hour. Allow to cool a little on a wire rack before turning out and slicing. 4. To make the raspberry cream, beat the crème fraîche and the mascarpone in a bowl. Gently mix through a spoonful of the raspberry jam to give a ripple effect. 5. When you’re ready to eat, toast the bread in a dry pan, spread over a little jam and top with the raspberry cream and fresh raspberries. Recipe from ‘Weekend’ by Matt Tebbutt (Quadrille, £22). Matt Tebbutt’s ProCook Kitchen Favourites can be found instore and online at procook.co.uk. Read More From a £22 bag of pasta to £28 sandwich – why do they cost so much? How to host a dinner party for under £2 per portion Three authentic Thai recipes to try at home Move over Nando’s – how chicken restaurants became cool Long live British scran: Three classic dishes for autumn Four delicious ways to use up leftover pumpkin this Halloween