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In case you haven’t heard, Monday, July 24 is International Self-Care Day. The annual holiday is meant to be a subtle reminder to care for your mind, body, and soul seven days a week, twenty-four hours a day (hence, the date!). But, how do you go about investing in self-care? When time (and budgets) are already crunched, it can be hard to carve out some things that are just meant for you. If that sounds like your struggle, we’ve got you covered. Part of our job at Most Wanted is to test out everything — from buttery soft leggings to TikTok viral cleaning products to spine-aligning mattresses — in every budget to let you know what purchases are actually worth it, and what will actually make your life easier, better, and even more functional.

This is one of those brilliant I-can’t-believe-it-was-so-quick dishes that comes together in under an hour,” says chef and Great British Menu host Andi Oliver. “The fragrant broth is packed with succulent prawns.” Aromatic shrimp curry Serves: 4 Ingredients: 450g king prawns, peeled and deveined For the green seasoning marinade: 2 jalapeños, or other chillies of your choice, finely chopped 2 tbsp chopped chives 1 tbsp green seasoning (see below) Pinch each of salt and freshly ground black pepper For the curry sauce: 1 tbsp rapeseed oil 2 onions, very thinly sliced 2 garlic cloves, grated 1 red chilli, chopped 2 tsp ground cumin 2 tsp ground coriander 2 tsp ground turmeric 2 tbsp Caribbean curry powder 1 tsp ground cinnamon 1 tbsp tamarind chutney (see below) 1 tomato, finely chopped 1 x 400ml can of coconut milk Chopped coriander and/or fresh chilli, to serve For the green seasoning: 2 sprigs of thyme 10g fresh bay leaves 1 small bunch of flat-leaf parsley 1 small bunch of coriander 4 spring onions 10 garlic cloves, peeled 1 green chilli or 1 Scotch bonnet, depending on how much heat you like 6 little Caribbean seasoning peppers (about 20g), or a mix of red, yellow, and/or green mini sweet peppers ½ white onion 400ml cold pressed rapeseed oil or any neutral oil Salt and freshly ground black pepper For the tamarind chutney: 4 tbsp tamarind paste 2 tbsp sugar (demerara or dark soft brown sugar work best) 2 tsp coriander seeds 2 tsp ground allspice 2 tbsp green seasoning Airtight jar or container Method: 1. To make the green seasoning, add all the ingredients to a food processor and season to taste with salt and pepper. Whizz to the consistency of a salsa verde and keep in an airtight jar in the fridge for up to two to three weeks. 2. To make the tamarind chutney, put all the ingredients into a small saucepan with 80 millilitres of water. Set over a medium–low heat and warm through, stirring now and again, until everything is melted and combined. Leave to cool, then transfer to a sealed jar or container and store in the fridge to use as needed. The chutney should keep well for three to four weeks. 2. Put the prawns in a medium bowl and add all the marinade ingredients. Mix well and rub the marinade into the prawns with your hands so that all the prawns are well coated. Refrigerate and leave to marinate for about 20 minutes. 3. Meanwhile, to make the curry sauce, get a medium, high sided frying pan over a low–medium heat and pour in the oil. When the oil is hot, add the onions and cook down for 10–15 minutes until soft and fragrant. Add the garlic and chilli and cook for a further three minutes. 4. Add the cumin, coriander, turmeric, curry powder, and cinnamon to the pan and cook, stirring, for one minute. Add the tamarind chutney, chopped tomato, coconut milk and 350 millilitres of water. Bring to a steady simmer for five minutes. 5. Heat a griddle pan or a heavy-based frying pan until red hot, then chuck on the marinated prawns, cooking on each side for around two minutes until nicely charred all over. Transfer the prawns to the curry sauce and simmer for around four minutes to bring it all together. Finish the curry with a sprinkling of some freshly chopped coriander and/or chillies. Serve with roti or plain or coconut rice. 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 Caribbean-inspired coconut and lime cheesecake Three one-pot recipes for washing up hater

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Irene Paredes was denied the opportunity to make her 100th appearance for Spain after an computer error meant that she wasn’t listed in the squad for Tuesday’s match against Switzerland. The Barcelona defender had missed her country’s 1-0 win against Italy last Friday with injury but was hoping to make her return to the team for their Nations League fixture in Zurich. However, a computer glitch in Uefa’s system meant that the Spanish Football Federation were unable to update their squad list ahead of the game. The squad from the previous game - which Paredes missed - was instead submitted, meaning the 32-year-old was unable to be selected. The error also meant Amaiur Sarriegi still appeared in the squad list, despite being withdrawn from the national squad due to injury. “There was some kind of computer problem,” Spain’s head coach Montse Tome said. “I was told about it at the hotel so I had to adapt to the situation. From there, we chose the 11 that you saw.” On the pitch, Spain extended their perfect start in their Nations League group, running out comfortable 7-1 winners against Switzerland after a brace from Alexia Putellas. Aitana Bonmati also started the game after being crowned Women’s Ballon d’Or winner earlier in the week. Paredes could still earn her 100th cap for her country in next month’s international break when Space take on Italy and Sweden. Putellas and Jenni Hermoso are the only current players to have reached the landmark for the national side. Hermoso made a triumphant return to the national side last week, coming off the bench to score the winner against Italy in her first appearance for Spain since the kiss scandal involving former Spanish football president Luis Rubiales at the women’s World Cup final. Read More Why the Ballon d’Or still doesn’t care about women’s football Lionel Messi wins record eighth Ballon d’Or as Aitana Bonmati and Jude Bellingham also pick up awards Luis Rubiales banned from football for three years after World Cup final kiss

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