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As if dealing with painful, pus-filled spots wasn’t bad enough, often those pesky pimples don’t just disappear completely. Acne can leave a scar – anything from a faint red mark to a significant dent in the skin. And while some of these residual blemishes fade away fast, others are harder to get rid of, but there are various at-home and clinic options to help diminish the signs of acne and pimple scarring. Here, dermatology experts talk through the options… Why does acne cause scarring? When pores become clogged and infected, a spot forms, leading to inflammation, which is the main cause of acne scarring. “Because of the injury that occurs with increased inflammation and pus, it causes damage to the dermis [the middle layer of the skin],” says Dr Ifeoma Ejikeme, medical consultant and Kelo-Cote skin ambassador. “When damage occurs to the dermis, that heals with some form of scarring. Scarring can be red if you’re a lighter skin type, or brown if you’re a darker skin type.” The amount of inflammation often determines how severe the scar will be. However, genetics can also play a role, as well as other factors. “It can also be caused by squeezing or picking at the spots,” says Dr Rabia Malik, GP and holistic aesthetic doctor, which is why it’s important to avoid popping your pimples. “If the way you extract the spot isn’t done properly, you may stress or tear the skin and permanently damage the tissue, leaving behind scarring.” What are the different types of acne scars? Acne scarring can generally be separated into two main categories: hypertrophic and atrophic. “Hypertrophic and keloid scars are thick lumpy scars,” says Malik. “Atrophic scars are flat shallow depressions that are commonly caused by cystic acne.” There are three main types of the latter, she explains: “Boxcar scars have defined edges that are wide and box-like and are commonly found on the lower cheeks and jaw. Rolling scars vary in depth and make the skin appear uneven. Ice Pick scars are narrow indentations that are commonly found on the cheeks.” There is a difference between scarring and post-acne pigmentation, however. “Often people think the pigmentation left behind is also scarring, but technically speaking, it isn’t,” says Dr Christine Hall, aesthetics doctor at the Taktouk Clinic. “It’s the body’s response to having the injury in the skin, and your body produces and sends melanin to the skins surface. It’s the pigment in our skin that also causes us to have a tan.” Skincare solutions Finding the most suitable skincare solution for you can depend on your individual needs. When it comes to mild or moderate scarring however, Ejikeme says: “Skincare is definitely the first step.” She recommends serums and face creams that contain niacinamide or retinoids: “They increase collagen production, they’re more likely to improve the texture of the skin.” Alpha and beta hydroxy acids, which usually come in serum, gel or liquid form (applied with a cotton pad) can also be effective for skin renewal. “Ingredients such as azelaic acid, lactic acid and salicylic acid encourage cell turnover and as a result, diminish the appearance of acne scars,” Malik says. “Treatment can vary and some people may need prescription grade medication to treat their acne and thereby prevent scarring.” Aesthetic treatments For more severe scarring, you may want to consult your GP, a dermatologist or specialist aesthetic practitioner to discuss possible treatments. “Microneedling helps to stimulate collagen and smooth out scars,” says Hall. “Laser resurfacing treatments can also be helpful and chemical peels can help remove some of the damaged skin layers.” Similar to hair removal, ablative laser works by targeting the pigment in the scars and zapping it away. With treatments starting from around £400, it’s a significant investment, however. “Dermal fillers can be used on atrophic scars to temporarily reduce the appearance of scars that are significantly depressed,” says Malik. Fillers can also be used on pitted scars. Be sure to seek professional advice to determine the appropriate treatment for different types of scarring. “Microneedling is not known to work for icepick scars, for example,” says Ejikeme. “And if you have a keloid scar, there are very few lasers that you should be doing because the more you agitate a keloid scar, the more likely that scar is to grow.” If you have ongoing acne, it’s important to find an effective skincare routine or get medical treatment to prevent further scarring. “There are lots of things your GP can do to help prevent spots from appearing in the first place,” says Hall. “If you are developing acne scarring, the GP can help or refer you to a dermatologist.” Getaway scars: 8 super serums and key ingredients to try 1. Purifide by Acnecide Post-Breakout Serum, £14.99, Boots 2. Q+A Niacinamide Daily Toner, £8, Sourcerie 3. Eucerin DermoPurifyer Triple Effect Serum, £12, Boots 4. Glow Hub The Scar Slayer Facial Serum, £14 5. IT Cosmetics Bye Bye Breakout Serum, £22, Cult Beauty (available August 30) 6. E.l.f Cosmetics Youth Boosting Advanced Night Retinoid Serum, £22 7. Kelo-Cote Scar Treatment Gel, £32.18, Boots 8. Teoxane Brightening Night Peel, £59 Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live 5 viral TikTok fake tanning tips for the perfect summer glow Not got the A-level grades you needed? Here’s how to get started with the clearing process Jennifer Lopez shares her beauty regime – here’s how to look after skin in your 50s

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Salma Hayek Pinault has explained the reason why she solely wore menswear to many of her early red carpet appearances. The actor, 56, reflected on her decades-long career in Hollywood in a new interview with W Magazine. When asked whether she remembers her first-ever red carpet appearance, Hayek recalled how she wore a “man’s suit” to the occasion because it was the only fashion connection she had at the time. “I didn’t have any connections,” Hayek said, referring to the moment she walked the red carpet at the 1996 premiere of The Birdcage. “The only connection I had was to somebody I knew at Hugo Boss, so I wore a man’s suit because no one else gave me anything to wear.” For the Los Angeles movie premiere, which took place at Mann Village Theatre in Westwood, California, Hayek wore a grey, pinstriped suit jacket with matching trousers and a mock-neck black T-shirt underneath. The Mexican-American actor previously opened up about her first red carpet in a 2021 interview with Vogue India, where she explained that designers had declined to dress her at the time because she wasn’t as well-known in the industry. “I’m Mexican. I’m also very short, which doesn’t help with the weight and doesn’t help with the design," she told the fashion magazine. "But you know, I was ingenious. I took chances. I met someone at Hugo Boss, who was the only connection I had, so I wore man suits for a while.” Speaking to Vogue India, Hayek went on to recall how she wore a “very simple black dress” to MTV Music Video Awards in 1998. While she noted that all the other women were wearing “fabulous dresses” and “beautiful jewellery,” she decided to decorate her body with butterfly tattoos. “Instead of giving me a complex and saying that I don’t have the best dress or they don’t know who I am, I was like: ‘I am fabulous,’” she said. “I painted some butterfly tattoos on myself and I felt happy about myself." While Hayek has since made a name for herself in the fashion world, she hasn’t strayed far from her menswear roots. The House of Gucci star wore another menswear look for her late-night appearance on the Tonight Show with Jay Leno in 1996, where she sported a brown suit with a white button-down shirt and red geometric tie. In 2014, she was pictured wearing a navy blue Saint Laurent suit with a sharp black tie and white button-up shirt, as well as a black tuxedo dress with a matching black bow tie for the premiere of Exodus: Gods and Kings that same year. Not only is the Magic Mike’s Last Dance actor a fashion icon, but she’s also married to French businessman François Henri-Pinault: the CEO of luxury goods company Kering, which owns fashion brands including Gucci, Saint Laurent, Balenciaga, Bottega Veneta, and Alexander McQueen. The two began dating in 2006 and welcomed their now 15-year-old daughter, Valentina Paloma Pinault, the following year. In March, Hayek walked the 2023 Oscars red carpet with her daughter as her date. She even loaned the teenager a dress from her fashion archives for the event: a vintage red Isaac Mizrahi gown, which Hayek wore in 1997. Read More Menswear has made women feel confident for centuries, but will the gendered separation ever cease to exist? Linda Evangelista makes rare comment about co-parenting with son’s stepmother Salma Hayek Salma Hayek opens up about embracing her ‘whites hairs and wrinkles’ as she shares new selfie Linda Evangelista opens up about co-parenting with son’s stepmother Salma Hayek 5 viral TikTok fake tanning tips for the perfect summer glow Jennifer Lopez shares her beauty regime – here’s how to look after skin in your 50s

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Turns out you can still eat meat without the carbon footprint – just make it plant-based. That’s the ethos behind Henry Firth and Ian Theasby’s new book. The duo behind the best-selling BOSH! series have released (dun, dun, dun...) Meat, which shows you how to cook delicious dishes that feel and taste like meat, but are in fact 100 per cent plant-based. After “giving veganism a whirl” for a month in 2015 (“before it was cool,” they add) – partly prompted by a desire to improve their health and partly after watching the eye-opening environmental documentary Cowspiracy – the pair made the switch permanent and launched BOSH. The rest, they say, is history – and it’s certainly a successful one. But going cold turkey (ahem) wasn’t all smooth sailing. “Initially, the main thing we missed was choice,” Theasby tells The Independent. Back in 2015, when he walked into a restaurant or a supermarket, there simply wasn’t much on offer. “In Pret, you’d get a hummus wrap if you were lucky. If you went to Tesco, you might get a really dry, crumbly falafel sandwich and that was it,” he says. But, fast forward eight years, “you walk into a supermarket today and it’s not what can I eat, but what shall I eat? Because there’s so much choice.” Theasby and Firth are the first to admit that even enduring vegans get cravings sometimes. In their new book, they say: that’s okay! Plants can be meat too. “If you think about a burger, it can made from an animal or it can be made from a plant. We accept that now,” says Firth. It might be strange to hear a vegan say that “we should celebrate meat” but “it’s got wonderful flavours, wonderful textures, but you can make it from plants, either from using vegetables or using some of those products that are now everywhere in the supermarket, which are pretty damn good.” The keyword is texture, says Theasby. “One thing that people lack when they first start eating plant-based is texture, so what we wanted to do was produce a book that was packed full of bite and chew so your mouth doesn’t miss anything when you first go plant-based. Some of the recipes in there you would not be able to guess are plant-based.” The recipes in Meat use a combination of meat alternative products and straight-up plants to achieve this. For example, there’s a section at the start that details how difficult it was to recreate bacon. Using a mix of chickepas and seitan (also known as vital wheat gluten), with flavourings like miso and colourings like beetroot, they create a kind of red and white dough that is rolled out, kneaded and cut into the shape of a piece of bacon. “It looks like bacon, it has the same mouthfeel as bacon, it’s got the same flavour profile as bacon,” says Theasby. “It’s a magic thing.” Don’t let that put you off, says Firth. “People do get a bit freaked out and they’re scared of ultra-processed stuff and of what’s in it. It’s good to read the label but it’s also good to not be scared by new things just because they’re new.” If you aren’t freaked out, however, we’ve got three sneakpeak recipes from the new book to put your mind at ease. Crispy Korean-style ‘chicken’ wings “These wings are SO crispy and delicious! Seriously, we love them. You can eat them as they come or you could push the boat out and serve them in a sandwich with a little plant-based mayo, kimchi and lettuce with a side of fries. They’d also go well with a side of rice and a little salad. Whichever way you choose, we’re pretty sure you’ll love them as much as we do.” Serves: 4-6 as a side Ingredients: For the sticky marinade: 4 garlic cloves 2.5cm piece of fresh ginger 150g gochujang 120ml toasted sesame oil 2 tbsp rice vinegar 2 tbsp light soy sauce 4 tbsp light brown sugar ¼ tsp ground white pepper For the ‘chicken’: 2 x 280g blocks extra-firm tofu 6 tbsp cornflour ½ tsp sea salt ¼ tsp ground white pepper Vegetable oil, for shallow frying For the garnish: 1 fresh chilli or a pinch of dried chilli flakes 1 spring onion A few toasted sesame seeds, for sprinkling Equipment: Fine grater or microplane Blender (optional) Frying pan Saucepan Method: Line a plate or large bowl with kitchen paper Make the marinade: Peel the garlic and ginger and grate with a tine grater or microplane. Combine with the rest of the ingredients and either blitz in a blender or combine in a bowl and stir into a nice smooth paste Prepare the chicken: Press the tofu to remove excess liquid. Tear the tofu into rough chunks about 3 x 2cm. Add the tofu to a mixing bowl along with half the marinade and fold to coat. Sprinkle the cornflour, salt and pepper into the bowl and fold to coat and combine, making sure the tofu is really well covered. Cook the chicken: Pour 1cm of oil into a frying pan and heat over a medium-high heat until the oil bubbles around the end of a wooden spoon that’s held in the oil. Carefully lower the tofu chunks into the hot oil and cook for 2-3 minutes until golden and crispy, turning them regularly to ensure a really even cook. Remove carefully and drain on a plate lined with kitchen paper. Finish the dish: Put the remaining marinade into a saucepan, bring to a simmer and cook until thick and shiny. Add the cooked tofu to the sauce and quickly fold it through to ensure a good coverage. Spoon the tofu into a serving bowl. Trim and thinly slice the spring onion for the garnish and finely chop the chilli (if using fresh chilli). Garnish the tofu with the chilli or chilli flakes, spring onion and toasted sesame seeds and serve immediately with some cold beers! Lebanese-style ‘lamb’ flatbreads with minty yoghurt “Making flatbread may feel like a labour of love but, really, it involves just a handful of cupboard ingredients and a few kneads to create delicious flatbreads that are impossibly soft on the inside with a glorious golden crust on the outside. You could serve them with anything, but we’ve stacked them high with a crumbled tempeh lamb spiced with mint, lemon and chilli, and drizzled them with a zesty mint yoghurt. “This recipe is good for 2, so if you need to serve 4 simply double everything. Deeeeelicious!” Serves: 2 Ingredients: For the flatbreads: 140g strong white bread flour, plus extra for dusting 1 tsp fast-action dried yeast 1 tsp caster sugar 1 tsp baking powder 1 tsp dried mixed herbs 1 tsp table salt 80ml lukewarm water 1 tbsp olive oil Plant-based butter, softened, for brushing For the ‘lamb’ topping: 300g tempeh 1 onion 2 garlic cloves splash of olive oil 1 tsp ground cumin ½ tsp ground coriander ½ tsp ground nutmeg 1 tsp smoked paprika 1 tsp chilli powder 2 tbsp mint jelly 1 lemon Sea salt For the mint yoghurt: A few fresh mint leaves 150g plain plant-based yoghurt 1 tbsp mint jelly 1 lemon Sea salt To serve: Handful of fresh mint leaves Handful of pomegranate seeds 1 tbsp toasted pine nuts Pinch of dried chilli flakes Black pepper Equipment: Large saucepan 2 large flat pans (or 1, and cook the flatbreads in batches) Pastry brush Method: Make the flatbread dough: In a large bowl, mix together the dry ingredients (the flour, yeast, sugar, baking powder, mixed herbs and salt) until there are no lumps. Pour in the lukewarm water and olive oil and bring the mixture together to form a dough ball (ensuring you incorporate every part of the mixture). Place the dough ball on a lightly floured surface and knead for 6-10 minutes until the ball bounces back when pressed. Place the ball back in the bowl, cover and leave somewhere warm for at least 30 minutes Make the lamb topping: Crumble the tempeh into small pieces using your hands. Peel and dice the onion and garlic. Place a large saucepan over a medium heat and add the olive oil. Add the diced onion, garlic and a pinch of salt. Mix well and cook for 5-10 minutes until the onion begins to soften. At this point, add the spices and crumbled tempeh with a dash of water. Mix well and cook for 5 minutes, then stir through the mint jelly. Halve the lemon and squeeze in some lemon juice, catching any pips in your free hand. Reduce the heat to low and cook for 10 minutes Make the mint yoghurt: Thinly slice the mint leaves. Put the yoghurt in a small bowl and mix through the mint jelly, sliced mint leaves and a pinch of salt. Halve the lemon and squeeze in some juice, catching any pips in your free hand. Spoon into a small serving bowl Cook the flatbread: Place 2 large flat pans over a medium heat (over separate flames). Take the flatbread mixture from the bowl and halve it. Place each piece on a lightly floured work surface and push down using your hands or a rolling pin to create a round, flatbread shape – it should be quite thin as it will become thicker in the pan. Once the pans are hot, add the flatbreads and cook for 2-3 minutes on each side until golden all over and cooked through. If you don’t have two flat pans, cook the flatbreads in one flat pan, one at a time. Assemble the flatbreads: Place the flatbreads on 2 serving plates and brush with some butter. Spoon the lamb mixture on top of the flatbreads then drizzle over some mint yoghurt. Time to serve: Chop some mint leaves and sprinkle them over the top of the flatbreads, along with a pinch of black pepper, the pomegranate seeds, pine nuts and chilli flakes (or your favourite toppings) Orzo ‘meat’-balls “Orzo – a type of pasta – is an ingredient we don’t use very often but when we do use it, we’re always left wondering why we don’t use it more often because it’s lovely. On the subject of lovely, the inspiration for this magnificent recipe came from the queen of cooking herself, Nigella Lawson.” Serves: 4 Ingredients: For the meatballs: 20g flat-leaf parsley (including the stalks) 3 garlic cloves 2 tbsp chia seeds 600g plant-based mince 3 tbsp panko breadcrumbs 4 tbsp nooch (nutritional yeast) or grated plantbased parmesan 2 tsp sea salt 2 tsp ground black pepper For the sauce: 1 small onion 20ml olive oil 1 tsp sea salt flakes 250ml plant-based white wine 2 x 400g tins chopped tomatoes 3 tbsp tomato puree 1 tsp paprika ½ tsp dried chilli flakes 1 tbsp red wine vinegar 1 tbsp light brown sugar 2 tbsp plant-based butter 285ml cold water 250g orzo pasta To serve: Handful of fresh parsley Sprinkle of nooch (nutritional yeast) or plant-based parmesan Small bag of fresh rocket Squeeze of lemon juice Equipment: Large heavy-based saucepan with lid Make the meatball mixture Finely chop the parsley and set aside Peel and finely chop the garlic Soak the chi a seeds in a bowl with 4 tablespoons of cold water for about 10 minutes until it forms a gel Ingredients: Place all the ingredients for the meatballs into a large bowl and mix together with your hands, being sure not to overmix, as it will make the meatballs dense-textured and heavy. Make the meatballs: Pinch out pieces of the mix and form them into walnutsize balls, putting them on a clean plate as you go. You should get about 20 meatballs. Make the sauce: Peel and finely dice the onion. Heat the oil in a heavybased saucepan that’s large enough to take the meatballs and pasta. Add the chopped onion with the salt and cook over a medium heat, stirring every now and again, for about 10 minutes until softened. Add the wine and simmer for a further 10 minutes. Add the tomatoes, tomato puree, paprika, chilli flakes, vinegar, brown sugar and butter. Fill both the empty tins with the water, give them a good swill, pour into the pan, bring the sauce to a simmer, put the lid on and cook for 30-35 minutes. Cook the meatballs: Drop the meatballs gently into the simmering sauce. Bring back to the boil, turn the heat down again to a simmer, put the lid back on and simmer the meatballs for 15 minutes. Add the pasta: Tip in the orzo, stir gently and increase the heat to bring the mixture back to a bubble. Simmer for 15 minutes, or until the pasta is cooked. You will have to stir it occasionally throughout this time to make sure the orzo isn’t sticking to the bottom of the pan. Time to serve: Chop the parsley (to serve). Spoon the pasta into bowls, sprinkle with parsley, nooch and a handful of rocket, add a squeeze of lemon juice and tuck in. ‘BOSH! MEAT’ by Henry Firth and Ian Theasby (HQ, HarperCollins). Read More The dish that defines me: Mallini Kannan’s baked honey-soy salmon Breakfast for dinner and four other things you should cook this week How to save money in the kitchen according to top chefs Money-saving chilli con carne that absolutely slaps with flavour How to pimp up your instant ramen (and save money) Do it for the Gram: Speedy but spectacular goat’s cheese linguine

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With the distinct lack of sunshine we’ve experienced so far this summer, fake tan has been more important than ever for those of us who love the bronzed look. Whether you’re a seasoned sunless tanner or you’ve recently discovered the joy of the faux glow, there’s always room for improvement – and TikTok is full of advice for perfecting your self-tanning routine. Experts and amateurs alike have been racking up millions of views with their viral videos sharing best-performing products and clever application techniques. Here are five pro tips from TikTok to help you level up your DIY tan… 1. Prep your skin properly To ensure a streak-free finish, smooth skin is key. And if you really want to be thorough, your self-tan routine should start in the shower 24 hours before you apply your fake tan. Beauty influencer Aurora Lovestrand recommends using an exfoliating scrub and a body brush to whisk away any dead skin cells and leave the perfect base for tanning. 2. Try a blending brush Previously, tanning experts recommended using the leftover mousse on your tanning mitt to apply a light layer of product to areas like hands, feet and elbows. A blending brush is even better – the soft, tightly packed bristles let you deliver just the right amount of product and avoid any streaks or uneven patches. 3. Top up with tanning drops When you’ve tanned from top to toe, it’s normal for your face to fade faster than the rest of your body, particularly if you use exfoliating products or cotton pads to remove your make-up every day. Tanning expert Jules Von Hep says self-tan drops are perfect for topping up your tan in a flash. Simply mix a few drops into your usual night cream (start with three and add more next time if want a deeper shade), apply all over your face, ears and neck, and you’ll wake up beautifully bronzed. 4. Use a back applicator Do you struggle to reach the middle of your back with your tanning mitt, no matter how much you stretch and contort yourself? Beauty editor Sigourney Cantelo says a tanning back applicator is a game-changer. Pump your fave fake tan mousse into the middle of the applicator and rub it across your back to blend into those hard-to-reach areas. 5. Try tantouring your face The longer-lasting version of contouring, tantouring means using fake tan to add glow and definition to your face. Beauty influencer Elle McNamara, aka Bambi Does Beauty, has perfected her technique, using a foundation brush to apply one-hour tanning mousse to her forehead, cheekbones, jawline and eyelids. She then uses a thin brush to add ‘eyeliner’ and tantour her nose and under her bottom lip, with impressive results. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Not got the A-level grades you needed? Here’s how to get started with the clearing process Jennifer Lopez shares her beauty regime – here’s how to look after skin in your 50s 11 glorious ways to bring green into your home