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Hot off the press – the left wing think tank the (IPPR) launches its Condition of Britain report.Ìý It’s expected to make recommendations on childcare and parental leave that Labour will be looking at closely for its manifesto.Ìý We’ll be putting the proposals under the Woman’s Hour microscope too.

Brazilian cuisine is a mystery to most people. But in the last ten years, as the ‘Sleeping Giant’ has attracted increasing international attention, its cuisine has also risen in stature.Ìý It’s a hugely diverse and exciting cuisine that reflects a wealth of ethnic culinary influences and is based on local Amazonian produce. As Woman’s Hour gets into the World Cup spirit,Ìý, chef and co-author of a new book 'Brazilian Food’, joins Jenni to cook the perfect Brazilian snack of fried cheese cubes with sweet chilli sauce, the perfect accompaniment to the classic Caipirinha cocktail.

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Brazilian Food by & Luciana Bianchi, is published by Mitchell Beazley

Vanora Bennett is an author and journalist who is mad about all things Russian. She studied the language at university and spent much of the 1990s based in Russia covering post-Soviet conflicts as a foreign correspondent. Her latest novel, The White Russian, is set in the heart of the Russian émigré community of Paris in 1937. The novel intertwines fictional characters around real life events that reveal the plots and intrigue at the heart of Paris’ Russian diaspora in the 1930s.

Almost 50% of women have bought shoes which don’t actually fit them, according to recent research from the College of Podiatry.ÌýReasons given include not having time to try them on or thinking they fit in the shop,Ìý liking shoes which the shop doesn’t have in your size, buying online or being swayed by an attractive pair which has been reduced in the sale.ÌýSo what’s going on in shoppers’ minds and why do we buy shoes and other fashion items which don’t fit or are otherwise unlikely actuallyÌýto be worn?Ìý We’ll be hearing from customers in a London shoe shop and Jenni is joined by the writer and psychotherapist, Lucy Beresford, to explore the psychology of shoe shopping.

is a British documentary film maker, well known for making observational films that highlight the plight of female victims of oppression and discrimination. But when she was approached to make a film on love and courtship with only archive footage to make it, she jumped at the chance. Love Is All, examines the big screen's depiction of love in all its forms over the past century, plotting the first ever on screen kiss, the birth of youth culture, gay liberation and free love. The almost entirely silent film follows courting couples flirting at tea dances, kissing in the back of the movies, and fighting for the right to love, set to a soundtrack by Richard Hawley. Jenni talks to Kim about what inspired her to take on the challenge.

The golden, crispy-skinned cubes packed with melted cheese, combined with the sweet and sour flavour of the chilli sauce, are a perfect combination with a caipirinha cocktailÌý(see below).

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Ingredients:

Serves 8

* 500ml whole milk

* 250g queijo de coalho or halloumi cheese, grated

* 250g granulated tapioca flour

* pinch of salt & white pepper

* vegetable oil, for deep-frying

* Sweet Chilli Sauce, to serve

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Preparation Method

1. Gently heat the milk to scalding point in a small saucepan.

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3. Add the salt (you may need more or less depending on the saltiness of the

cheese, Halloumi is already salty) and pepper and continue stirring until the mixture thickens.

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4. Line a baking tin with cling film and pour the cheese mixture into it. Cover

the surface with more cling film to prevent a skin forming. Leave to cool, then

refrigerate for at least 4 hours.

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5. Preheat the oil to 180°C in a deep-fat fryer or heavy-based saucepan. Take

the cheese mixture out of the tin and cut into cubes. Deep-fry in small batches

until golden brown. Alternatively bake the cubes in a preheated oven at 190°C

(375°F), gas mark 5.

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6. Serve hot with a sweet chilli dipping sauce.

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Tips and Techniques:

1. You can find Tapioca flour in any Brazilian grocey store as well as online.

2.ÌýYou can use any hard cheeseÌýlike halloumi or cheddar instead of queijo de coalho

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This recipe is by the chef Rodrigo Oliveira and is taken from the book 'Brazilian Food'.

This is the classic Brazilian cocktail and goes perfectly with the fried cheese snack. The key ingredient isÌýCachaça, an alcoholic beverage made in Brazil and distilled from local sugarcane.ÌýÌý

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Classic caipirinha

* 1 lime, sliced

* 2 tbsp caster sugar

* 4–8 ice cubes, crushed if you prefer

* 60ml cachaça

Put the lime and sugar in a big glass or cocktail shaker and crush with a pestle.

Add the ice and cachaça and mix well to combine. Serve in a small, clear glass tumbler.

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Tips:

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