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Victoria’s Secret & Co. has been seeking penance with shoppers after a backlash to its sexy imagery, with

Naomi Campbell, Gigi Hadid and Emily Ratajkowski stormed the runway as the Victoria’s Secret fashion show returned for the first time in five years. On Monday (25 September), the lingerie company broadcast Victoria’s Secret: The Tour ‘23 on Prime Video. Part fashion show, part documentary, it marked the brand’s first televised catwalk show since 2018. It also follows a major rebrand for Victoria’s Secret, after the company was accused of promoting unrealistic body image and failing to protect its models against sexual misconduct. The Tour ‘23 – described as a “reimagined fashion show with a new generation of women from around the world” – is narrated by Hadid, who also appears on the catwalk. Doja Cat provides the musical accompaniment for the show. The feature-length film began with a black screen, before a statement said: “In 2021, Victoria’s Secret began a journey. The goal was to give a new generation of creatives from around the world the opportunity to tell their stories and see their creations brought to life on the world stage. The platform? The VS Show.’ Hadid then appeared barefoot in a nude tasselled dress, walking alongside other models around Barcelona. Campbell, meanwhile, donned a black leather trouser suit and corset-style top as she stood beside Hadid. In a later clip, Hadid was shown in a gold jewelled bustier and matching shorts, teasing in the voiceover: “I mean, come on. We had to bring back a little of the old show.” Also taking part in the show were Hailey Bieber and Emily Ratajkowski, who wore a crystal-encrusted strapless top and a crocheted bikini, respectively. Julia Fox, meanwhile, showed off a vibrant yellow dress, while Winnie Harlow appeared in a gold sequin crocheted outfit. Also modelling the collection were Amelia Hamlin, Abby Champion, and Ziwe Fumudoh. Several former Victoria’s Secret Angels, including Candice Swanepoel, Adriana Lima and Lily Aldridge, also returned for the fashion show. Following criticism, Victoria’s Secret got rid of its team of Angels in 2021. Over the years, Tyra Banks, Rosie Huntington-Whitley, Chanel Iman, Heidi Klum, and Lily Aldridge were all part of the group. The Angels were replaced by the VS Collective, a group of seven successful women. The group now includes models Adut Akech, Paloma Elsesser and Valentina Sampaio, as well as journalist Amanda de Cadenet, athlete Eileen Gu, footballer Megan Rapinoe, and actor Priyanka Chopra Jones. Members of the VS Collective and some classic Angels, as well as models Campbell and Gisele Bundchen, recently appeared in the brand’s Icons campaign. Last year, the brand faced further criticism after it was the subject of Hulu documentary series Victoria’s Secret: Angels and Demons. The documentary delved into the brand’s “misogynistic culture” under former chief marketing officer Ed Razek, who had previously been accused of multiple incidents of inappropriate contact with models. Razek previously denied the allegations, calling them “categorically untrue, misconstrued or taken out of context”. Read More Naomi Campbell wears black lingerie on Dolce and Gabbana catwalk Cindy Crawford reflects on ‘traumatising’ haircut in her early career Fans convinced that Linda Evangelista and Naomi Campbell are ‘feuding’ after Instagram snub Kim Kardashian unveils ‘iconic’ new look for magazine cover Travis Kelce wears ‘1989’ inspired outfit after leaving NFL game with Taylor Swift See Cate Blanchett champion sustainable fashion at glamorous Giorgio Armani show

Considering remote working from overseas? Join the growing segment of untethered persons: In the US alone, 17.3 million

If you caught the recent series of Gordon Ramsay’s Future Food Stars on BBC1, you will no doubt be familiar with Florence – usually Flo – Rebattet. After searching in vain for cookery classes for her young son that would offer healthy options and make him as passionate about food as she was at his age, Rebattet decided to found her own cooking school for children and teenagers. She was inspired by the time she spent with her Italian grandma during the school holidays. “I used to spend weeks at her home and cooking was our daily activity,” she says. “I still love to remember how long our spaghetti was and she always let me lick the spoons!” For Rebattet, it’s fundamental to see the new generations cooking from scratch with seasonal ingredients. “To add flavour to our meals, we used to go to the garden and pick the necessary aromatic herbs. We also had plenty of strawberries that we would pick in the morning before it became too hot.” She decided to leave her nine-to-five job in HR and train as a chef in order to open her business, drawing on her experiences cooking with her son, who around 13 months old at the time. “Because of the memories I have of creating and enjoying food with my family, my dream is to recreate some of that with my son and all the kids who come along my cooking school, En Cuisine.” Here, she shares some recipes that are suitbale for children (with adult supervision if necessary) and are some of the many recipes she teaches at the school. Gateau de Savoie “I spent most of childhood in Biarritz, on the beach, with this cake stuffed in my mouth! I absolutely loved it and couldn’t get enough.” Prep time: 60 minutes | Resting time: 10 minutes | Cooking time: 15-20 minutes Ingredients: 75g sugar 3 eggs 50g flour 20g cornflour 2 drops vanilla extract 60g sugar Utensils: 2 large bowls Wooden spoon Cake mould Weighing scale A whisk Method: 1. In two large bowls, separate the egg whites and yolks. 2. Whisk the egg yolk until you reach a smooth texture. Then, add the sugar and keep whisking. 3. Whisk the egg whites until you get a stiff peak. Don’t forget to add a pinch of salt. 4. Add the egg whites to the egg yolk by folding the white into the yolks. Do not mix and always fold in the same way. 5. Add the vanilla, and the plain and corn flours into the mixture. Fold the flours into the egg mix. 6. Pour the mix in a mould and cook it for 30-40 minutes in a preheated oven at 170C. Gratin dauphinois “This is a typical dish from Savoie in France and is regularly eaten over the winter. The recipe below is from my mother-in-law who lives in Grenoble.” Prep time: 40 minutes | Cooking time: 1 hour Serves: 4 Ingredients: 1kg of potatoes 1 litre of double cream 5 garlic cloves Salt and black pepper 1 tsp grated nutmeg Utensils: Chopping board Big knife Peeler Grater Method: 1. Wash the potatoes and peel them. Keep the skin in a separate bowl. (These can be fried later to avoid wasting them.) 2. With your knife slice your potatoes (1cm thickness), using the bridge technique. 3. Peel your garlic cloves. Chop them into small pieces and then crush them using the blade of your knife. 4. Put some crushed garlic in the bottom of your pot and rub it all around. 5. Pour some double cream into the pot, sprinkle in some salt, black pepper and grated nutmeg. 6. Lay the potatoes on the cream until covered then pour more cream and seasoning. Repeat until you don’t have any more sliced potatoes. 7. Put in the oven at 190C for 1 hour. Little chef tips: The quality of the potatoes is very important. Don’t use jacket potatoes as the texture won’t be good when cooked. Instead use potatoes for frying. Belle de Fontenay and Desiree are the best varieties for the Gratin Dauphinois. Lemon and chia seed muffin cakes “One of my first sweet recipes when I started teaching children to cook at En Cuisine. This recipe can also be found in my cookbook Cook with Flo.” Prep time: 20 minutes | Cooking time: 20 minutes Makes: 6 muffins 100g of plain flour 80g of coconut sugar 80g of unsalted butter ½ lemon + zest 1 tablespoon of chia seeds ½ tablespoon of baking powder 2 eggs Utensils: Wooden spoon Weighing scale 2 large bowls Method: 1. Melt the butter and let it cool down on the side. 2. In a separate bowl, combine the eggs and the sugar until the mix is slightly white with bubbles on the top. Then, pour the flour into the mixture and stir. 3. Squeeze the lemon and add the zest. Pour the melted butter in the mix. 4. Add the chia seeds and the baking powder. Stir until you combine all the ingredients together. 5. Pour the mixture into the muffin tray and put it in the oven at 220C for 15 minutes. Little chef tips: You can swap the chia seeds with poppy seeds for a different flavour. Madeleines “This recipe for mouthwatering madeleines is from my recipe book Cook with Flo.” Prep time: 20 minutes | Cooking time: 15 minutes Makes: 20 madeleines Ingredients: 120g of plain flour 120g of granulated white sugar 120g unsalted butter 3 medium eggs Zest of one unwaxed lemon 1 lemon 1 teaspoon of baking powder Utensils: Madeleine tray 2 bowls Wooden spoon Grater Scale Method: 1. In a large bowl, mix the flour, the sugar and the baking powder. 2. Crack the eggs and separate the yolks from the whites. The yolk goes with the dry ingredients and the whites in a separate bowl. 3. Whisk the white with a fork until you get bubbles on the top. Add them to the flour and yolks mix and combine. 4. Melt the butter and wait until it cools down before pouring it on the mix. 5. Add the lemon juice and the zest. Stir well. 6. Pour into madeleine moulds and put them in the oven at 240C for 6 minutes and then 180C for 8 minutes. Your madeleines are ready when you see a little mountain on the top and a nice golden colour Little chef tips: Swap the lemon for ½ an orange or rose water. Roasted vegetable tray “I really like mine with rose water and dry pieces of rose in the dough! A classic dish which will bring crunchiness and colour to any meal and is particularly delicious served with the gratin dauphinois.” Prep time: 10 minutes | Cooking time: 1 hour Serves: 4 1 butternut squash 6 carrots 2 onions 250g Brussels sprouts 4 potatoes 2 heads of garlic Fresh thyme and rosemary Utensils: Chopping board Big knife Peeler Method: 1. Wash your vegetables and preheat your oven at 150C. 2. Boil some salted water and cook the Brussels sprouts for 15 minutes. 3. Peel your butternut squash and chop it into big chunks. Do the same for the carrots, onions and potatoes. All the vegetables need to be the same size to cook evenly. 4. In a tray, drizzle some olive oil and add all the vegetables. Toss with some salt, black pepper, rosemary and thyme. 5. Put the tray in the oven for 40 minutes. Check if the vegetables are cooked before getting them out of the oven. Little chef tips: You can play with the flavours by adding some spices. Smoked paprika and turmeric deserve a go for this recipe. Read More Is there such a thing as British pizza? The dish that defines me: Rosie Grant’s grave recipes Courgette season is nearly over – here’s three ways to make the most of them London’s new dessert was made by space engineers – and cost £50k How to cook to keep your gut healthy Leave Rick Stein alone – it’s totally reasonable to charge £2 for mayo and ketchup

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From finely cut bangs to platinum tresses, Kim Kardashian isn’t anything if not daring when it comes to experimenting with her hair. The 42-year-old style muse may have just pulled off her most jaw-dropping transformation yet as she posed for the CR Fashion Book 2023 cover with a buzzed head and thinly arched brows. Creative director Youssef Marquis reimagined Kardashian’s long dark locks more frayed and short-ended. The reality star’s predictable sleek, fine appearance was replaced by a rugged and bare style, juxtaposing the very image Kardashian has created for herself. In the photo shoot, Kardashian can be seen stripped of colour and accessories, with only her barely-there brows and almost gone head of hair giving her a bit of edge. Smears of dirt wrapped the lauded A-lister’s arms, chest, and white tank top. Other images displayed the businesswoman with angeled readers, a thick stroke of black eyeshadow under her waterline, a C-cut of makeup drooping down her cheek to the edge of her mouth, and dangling a cigarette by her teeth as she focused on a camera ahead. Her clothing switched from a fitted tank to an oversized sweater and a thin button-down jumper. In the world of CR, Kardashian is both the spectacle and the seer. A soft shimmery gloss coated her eyelids as the only apparent makeup on her face. The cover said, “Kim Kardashian by Nadia Lee Cohen.” On social media, the new look has proven to be a hit among Kardashian’s fans. “Umm, this is iconic,” one fan wrote in the comments under Kardashian’s Instagram post, while another said: “Sooo cool, I love this look on you.” The Skims founder also reflected on her first encounter with the magazine’s Editor-in-Chief, Carine Roitfeld. “I had always heard you were the most stylish person on the planet, and I had your books at my house. We met when I was pregnant with North, and you asked to do my first fashion cover,” she remarked. “I was freaking out. Karl [Lagerfeld] shot it, Riccardo [Tisci] art directed it, and you styled it. I was so nervous and so excited all at the same time.” Kardashian allowed her cover feature for CR Fashion Book to play out exactly as the team had envisioned. “I show up on set and the makeup artist only had two products,” the entrepreneur confessed. “And I was low-key freaking out but obviously trusted your plan.” Labelled as “the muse of our generation,” the Skkn creator’s account on parenting, social justice, and internal reflection was analysed in her exclusive sit down with Roitfeld. “If there was a goddess who presided over social media, reality television, fashion, or entrepreneurship, Kim Kardashian could arguably hold any and all of those titles,” her feature read. The fashion fanatic first posed for the cover of CR with their Fall/Winter 2013 Issue 3. Here, her spirit was pictured differently. Kardashian’s fluffy eyebrows remained as they were, and her satiny straight hair stayed. Read More Kim Kardashian wears Chanel Barbie necklace in new Super Bowl ad with Usher Kim Kardashian makes her scripted TV debut in American Horror Story. Here’s how to watch and stream online Kim Kardashian faces backlash for posing in Balenciaga after condemning brand over child scandal Kim Kardashian wears Chanel Barbie necklace in new Super Bowl ad with Usher Caitlyn Jenner claims Kim Kardashian ‘calculated how to be famous’ in early career Kim Kardashian faces backlash for posing in Balenciaga a year after campaign scandal

Government bonds fell while stocks ended the day higher as traders speculated central banks will keep interest rates