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'Perfect' Father's Day present at £11 is a 'must have for dads'

'Perfect' Father's Day present at £11 is a 'must have for dads'

Daily Mirror4 days ago

Skincare and grooming brand Bulldog has a range of products to make the father-figure in your life feel and look amazing - for less. Who wouldn't want the gift of less wrinkles and softer skin?
When it comes to finding the perfect gift for the men in our life come Father's Day, we often turn to the usual contenders when stuck for ideas: graphic and bright socks, cologne, a top quality bottle of booze, or-if they're lucky-an experience day out.
But one thing dad's often overlook but will no doubt be appreciative of is skincare, especially skincare that aids in slowing down the signs of ageing. One brand that has stood the test of time for delivering top quality skincare that has been designed for and is aimed at men is Bulldog.
The brand's formulas are for a range of people, from those with strong beards to skincare whizzs and newbies who just need a push in the right direction. Bulldog's collection has no strong or synthetic fragrance and natural ingredients and is made to help any father figure feel and look their best. Plus, those who spend over £30 will get an extra £5 off.
Also, there are some glorious gift sets that already have money off with some being reduced by up to 30% (at the time of writing). For example, for the dads that are needing a bit of help to kickstart their skincare journey, the brand's Original Skincare Kit has been reduced to £11.20 down from £16 and contains a simple routine of facial wash, scrub and moisturiser all neatly packed into a branded washbag.
Bulldog's Gifts for Him
£32.60
£26
Bulldog
Buy Now on Bulldog
Product Description
With only three steps, it's an easy process to introduce any man to the world of skincare. It's a good deal against the likes of Clinique for Men's Daily Intense Hydrator Set, which costs £16 at Sephora and contains face wash, activated water-gel concentrate and - differing - shave cream, which is a must for men with beards.
For the dads who are conscious of their aging skin, Bulldog's Age Defence Skincare Routine Bundle is a perfect pressie - and it's down from £32.60 to £26. Containing an antioxidant complex made up of Rosemary, Echinacea and Vitamin E, the kit includes an eye roll on, moisturiser and serum. The Age Defence products are specially formulated to 'hydrate the skin, leaving it feeling smooth and nourished'. And, as the name suggests, the Age Defence kit can help reduce the appearance of fine lines and wrinkles after four weeks.
While it is a little more expensive, the kit rivals Nivea's cheaper option of its Nivea Men Hyaluronic Anti-Ageing Bundle Set, which retails at £10. With only two products, instead of three, the Nivea set contains eye cream and a day moisturiser that help reduce tired eyes and well as appearance of wrinkles, all whilst providing protection from the sun.
The kit has had some rave reviews from men who are keen Bulldog fans, with one person hailing the set for leaving them with 'soft and smooth' skin. They said: "Perfect ! Been using bulldog products for a couple of years and never disappoints leave my face feeling soft and smooth with no irritation. This age defence Bulldog cream leaves my face looking younger and noticed big difference under the eyes, the ingredients must be perking wonders. Well recommend!"
One person said it was a ' must have for new dads ' and wrote a five star review that read: "Great product for the skin routine. Must haves - New Dad and the roller is a great addition to help my dark eyes."
"Safe ingredients that don't irritate my skin, has a lovely silky creamy texture that absorbs well," said another Bulldog fan. "The cream is perfect and my girlfriend loves the smell of all my Bulldog products. I'm almost 60 years old and my skin feels healthier and cleaner than ever before. I recommend Bulldog to every man."
While the actual products and their results were loved by most shoppers, one particular three star reviewer shared their experience and said: "Absorbs well, not greasy but the smell is a bit clinical."
If the triple whammy set is a bit overwhelming, the moisturiser itself can be bought as a starter product and costs £9. The moisturiser has been clinically proven to reduce wrinkles and has been made using 96% natural origin ingredients, including a blend of essential oils and marine algae, which is 'an anti-ageing active derived from brown algae rich in antioxidants'.
Shoppers have loved the fragrance of this particular product as well as its lightweight, and non-greasy texture. One fan added: "The anti-ageing within the product is great at making my skin feel smooth and less 'old'."
Now, in any skincare bundle, we always spot a decent shower gel and so adding a top quality, nicely scented shower gel into the mix will most certainly earn brownie points. It's a staple product that, for Father's Day, can afford a bit of luxury. Costing £5, the Bulldog shower gel collection ranges from Ginger and Patchouli to Lemon and Bergamot, Vetiver and Black Pepper to Cedarwood annd Tonka Bean.
For Bulldog's full collection, packed with Father's Day gift ideas, visit the website here.

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Great British Bake Off's Paul Hollywood serves up Father's Day showstoppers – including a tropical themed traybake
Great British Bake Off's Paul Hollywood serves up Father's Day showstoppers – including a tropical themed traybake

Scottish Sun

time2 days ago

  • Scottish Sun

Great British Bake Off's Paul Hollywood serves up Father's Day showstoppers – including a tropical themed traybake

These bakes will see you through every celebration this summer... THERE are certain chefs that, when they release a new cookbook, you have to stop and pay attention - and Paul Hollywood is one of them. Out this week, Celebrate by Paul Hollywood (Bloomsbury Publishing) is chock-full of fool-proof recipes for all occasions, be it a summer picnic, birthday, Valentine's or Christmas. So, with Father's Day this weekend, it's perfect timing for whipping up some easy home-made treats - from layer cakes to tray bakes, breads, pies and even a good old-fashioned jelly. We all know the way to a dad's heart is through his stomach, after all... 4 This new baking book will spark joy all year round Credit: Haarala Hamilton You might not be in the running for a famous Hollywood handshake a la Great British Bake Off, but how about a hug from your dad? So, grab your baking trays and dust off the scales, get set and bake! 4 Now that's what we call a celebration cake! Credit: Haarala Hamilton Sprinkletti Cake "Decorated and dotted throughout with sprinkles, this cake is all about having a bit of fun and it's great for children's birthday parties. Just make sure you use oven-safe sprinkles, so they keep a good colour and shape when they're cooked." Serves: 10-12 Prep time: 40 mins, plus cooling Cooking time: 20 mins Ingredients: *250g soft margarine *250g caster sugar *5 medium eggs, at room temperature *1tsp vanilla bean paste *250g self-raising flour *1tsp baking powder *80g oven-safe cake sprinkles For the vanilla buttercream *175g unsalted butter, softened *350g icing sugar *1tsp vanilla bean paste *2tbsp boiling water *1 drop purple food colouring (optional) *Cake sprinkles, to decorate Method: 1. Heat your oven to 180°C/160°C fan/gas mark 4. Grease three 20cm loose-bottomed sandwich tins with baking paper. 2. Beat the margarine and sugar together until pale and fluffy. In a separate bowl, beat the eggs with the vanilla paste. With the mixer running on a low speed, slowly pour the beaten egg mix into the creamed mixture until it is all incorporated. 3. Sift the flour and baking powder over the mixture, then beat on a medium-low speed, until just smoothly combined. Using a spatula, carefully fold the oven-safe sprinkles through the mixture and then divide between the prepared tins. 4. Bake for 20-25 minutes until the cakes are risen, golden and slightly shrunk away from the sides of the tins. Leave in the tins for 5 minutes, then remove and place on wire racks to cool completely. 5. To make the vanilla buttercream, beat the butter until very soft. Slowly add the icing sugar, mixing well between each addition. Once it is all incorporated, add the vanilla paste and boiling water and mix until soft and fluffy. To make your buttercream extra white, add a tiny speck of purple food colouring and mix well. 6. To assemble the cake, place one layer on a serving plate or cake stand and spread with a quarter of the buttercream. Place a second cake layer on top and spread with another quarter of the buttercream. Sit the final cake layer on top and cover the top and sides with half of the remaining buttercream. Use a warm serrated cake scraper to get a neat finish around the side. 7. Put the remaining buttercream into a piping bag fitted with a 2cm plain nozzle and pipe a decorative border around the top of the cake. To finish, press a band of sprinkles around the bottom 2-3cm of the cake and scatter some sprinkles on top. 4 This jelly is easier to make than you might think Credit: Haarala Hamilton Rainbow Jelly Crown "A dessert that's guaranteed to impress your guests when you bring it to the table! It takes a bit of time to allow the layers of jelly to set, but it's absolutely worth the effort." Serves: 16 Prep time: 15 mins, plus 2 hrs setting Ingredients: *Vegetable oil *4 x 135g packets jelly (lemon, lime, orange and blackcurrant) *340ml tinned sweetened condensed milk *24g powdered gelatine (2 x 12g sachets) *1.37l just-boiled water Method: 1. Using a piece of kitchen paper, wipe the inside of a 2l jelly mould with a tiny bit of oil. 2. To make your first jelly layer, break the lemon jelly cubes apart and place in a jug. Pour over 285ml just-boiled water and stir until dissolved. Pour into the jelly mould and place in the fridge for 1 hour until almost set. The secret to layering up the jelly is never to let the previous layer fully set. It should still be wobbly, or the next layer won't stick to it. 3. While your first layer is setting in the fridge, make the white layer. Pour 230ml just-boiled water into a jug, sprinkle over the powdered gelatine and stir until fully dissolved. Stir in the condensed milk. 4. Once the lemon jelly layer is sufficiently set, pour one-third of the condensed milk mixture on top to create a thin layer and place in the fridge to set for 30 minutes. Meanwhile, stand the jug in a pan of warm water to prevent the rest of the mixture setting. 5. Repeat these layers, preparing the next jelly while your mould is in the fridge and adding a thin layer of the condensed milk mixture once it is sufficiently set. Once your mould is full you will have a striking stripy jelly of alternating colours separated by thin white layers. Place in the fridge until set. 6. To turn out the jelly, partially dip the mould in a bowl of hot water for a few seconds, then invert a serving plate over the mould. Holding the plate and mould tightly together, turn them upside down to un-mould the jelly on to the plate. 4 This tropical twist on the classic traybake is perfect for summer Credit: Haarala Hamilton Coconut & Passion Fruit Traybake "Traybakes remind me of village fetes and bake sales as a kid. I remember making them when I was a cub scout! They're a great way to get into baking, and you can play around with different flavours and toppings. One thing to remember is to leave them to cool before you slice up – don't rush it." Makes: 12 squares Prep time: 20 mins, plus cooling Cooking time: 25 mins Ingredients: *200g unsalted butter, softened, plus extra to grease *200g caster sugar *Finely grated zest 2 limes *3 large eggs, at room temperature, beaten *200g self-raising flour *1tsp vanilla extract *100g desiccated coconut *3tbsp milk For the topping: *250g mascarpone *1tbsp icing sugar *Finely grated zest and juice 2 limes *3 passion fruit *25g toasted coconut flakes Method: 1. Heat your oven to 180°C/160°C fan/gas mark 4. Grease a 30 x 23cm baking tin, 5cm deep, and line with baking paper. 2. In a large bowl, beat the butter, sugar and lime zest together, using a hand-held electric whisk, until light and fluffy. Gradually add the beaten eggs, beating well after each addition and adding a spoonful of flour halfway through. Stir in the vanilla extract. 3. Using a spatula or large metal spoon, carefully fold in the rest of the flour and the desiccated coconut. Finally, incorporate the milk until smoothly combined. 4. Transfer the mixture to the prepared tin and gently smooth the surface to level. Bake in the oven for 25-30 minutes until risen and springy to the touch. 5. Leave the sponge to cool in the tin for 10 minutes, then carefully turn out on to a wire rack and leave to cool completely. 6. To make the topping, mix the mascarpone with the icing sugar and lime juice in a bowl. Cut each passion fruit in half and scoop out the seeds and juice into a small bowl. Add half of the passion fruit pulp to the mascarpone and stir to mix – save the rest for decoration. 7. Spread the mascarpone over the top of the cooled sponge, using a palette knife. Trickle over the remaining passion fruit pulp and sprinkle with the toasted coconut flakes and grated lime zest to finish. Cut into squares to serve.

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