The Body Shop Tea Tree Flawless BB Cream


I have a lot of base products, I have a bit of a thing for them and this is my latest purchase. My skin is quite oily and blemished although has improved as I have aged. BB creams are not something I use every day as I am yet to find a good colour match but this one in the lightest shade will suit me well for winter, I think. The colour is fairly neutral, not leaning too pink or yellow.

The first thing I noticed about this product is its strong tea tree scent. This doesn’t bother me as it is quite fresh and I don’t notice it during the day as I wear it. It has a lovely cool feeling when it is applied but I think if you have very sensitive skin then this may not be for you. I like the texture, it is a fairly thick cream and feels nourishing and has quite a nice glow. The coverage is good, most of my scars are covered and I only needed a little concealer. May favourite way to apply this is with my Ecotools bronzer brush.

To prevent to coverage looking flat I added some bronzer and blush and the whole look was very natural. I wore this for a whole day while I went out and the coverage lasted very well. I need to use powder and concealer so I used a little Collection Lasting Perfection Concealer and MAC Mineralize Skinfinish Natural in light plus.

Overall I am very impressed with this BB cream, especially for the price. The full price is £8 and I used a discount code to get 40% off as part of a bigger order. I was not expecting it to last so well as other BB creams have needed touching up during the day in my experience. I will most likely repurchase this in the future.

Butternut Squash and Crispy Bacon Risotto

There has been a beautiful large butternut squash sitting on my kitchen worktop for a couple of weeks now and I couldn’t decide what to do with it. I used to love risottos but for some reason I haven’t made one in quite a while as I’m the only one in the house that really likes them. As the days are now seeming so autumnal I wanted to make something that reflected the season and this is what I came up with. This is quite a simple risotto and has no wine in it as I wanted my toddler to eat it but you could add a splash of white wine or marsala along with the stock. I find the amount of liquid is never particularly exact when I make a risotto so if I run out of stock and the rice still isn’t done I just keep adding hot water, it doesn’t affect the flavour at all.


This is what you will need. It served two generous adult portions and some for my toddler.

About half an average butternut squash, peeled and cut into 1cm cubes

  • 4 rashers smoked streaky bacon
  • 200g arborio rice
  • 500ml chicken stock
  • Pinch smoked paprika
  • Olive oil
  • Salt & pepper
  • 2 sticks celery
  • 1 small onion
  • About 30g parmesan, finely grated

Firstly, lay out the squash cubes on a baking tray and drizzle them with olive oil. Sprinkle about half a teaspoon of smoked paprika over them and add a little salt and pepper. Mix it all to make sure the squash is covered and put in the oven at 180°C. It will need about 30 minutes to become soft and lightly browned.

Chop the bacon into slices and fry in a good splash of oil until crispy. Transfer the cooked bacon to a plate and leave the oil and bacon fat on the heat and add the celery and onion. Fry these over a medium heat until they are lightly browned. This will take 5-10 minutes. Add the rice and stir to coat with the oil, onion and celery. You now need to start gradually adding the stock, about a cupful at a time. Keep this bubbling over a low-medium heat and stir constantly. The aim is to get the rice to soak up the stock bit by bit so as soon as it the stock has been absorbed, add more. You need to keep doing this until the rice is almost cooked which took 25 minutes for me.

Once the rice is almost cooked, add the oven baked squash, mashing some and leaving some cubes whole. Continue stirring, adding stock or water if necessary until the rice is completely done. Risotto rice should still been a little firm in the middle.

Finally, stir in your crispy bacon and about half the parmesan. Serve with the rest spinkled on top.