TV presenter Fiona Phillips has revealed she has been diagnosed with Alzheimer’s disease at the age of 62. The presenter and Daily Mirror columnist said the disease has “ravaged” her family and she had long feared being given the diagnosis. According to the Mirror, Phillips was diagnosed more than a year ago and is undergoing trials for a new drug that could slow the effects of the disease. Phillips, who is an Alzheimer’s Society ambassador, told the Mirror: “This disease has ravaged my family and now it has come for me. “And all over the country there are people of all different ages whose lives are being affected by it – it’s heartbreaking. “I just hope I can help find a cure which might make things better for others in the future.” As well as her column in the national newspaper, Phillips anchored GMTV for more than a decade from 1997. She also competed in the BBC’s Strictly Come Dancing in 2005. She is married to Martin Frizell, editor of ITV’s flagship programme Good Morning Britain. Phillips told the Mirror that, despite fearing she would one day be diagnosed with Alzheimer’s, the news was still a “gut-punching, shuddering shock”. The presenter said she feels “more angry than anything else” due to the disease having already affected her family life. “My poor mum was crippled with it, then my dad, my grandparents, my uncle. It just keeps coming back for us,” she said. Though she previously kept the news private, Phillips said she has decided to share her story to help end the stigma around Alzheimer’s. “There is still an issue with this disease that the public thinks of old people, bending over a stick, talking to themselves,” she said. “But I’m still here, getting out and about, meeting friends for coffee, going for dinner with Martin and walking every day.” She is taking part in clinical trials at University College Hospital in London, which aim to revolutionise future treatment. Hilary Evans, chief executive of Alzheimer’s Research UK, said: “We’re sending our love and support to Fiona and her family following her announcement that she’s living with Alzheimer’s disease. “Fiona’s been a friend of Alzheimer’s Research UK for well over a decade, and her support has shone such a valuable spotlight on the importance of research in overcoming the diseases that cause dementia. “There are around 70,800 people with dementia in the UK who, like Fiona, are under 65 and we’re determined to find a cure to end the heartbreak it causes.” It is thought at least five in every 100 people with Alzheimer’s are under 65. Though this figure may be higher, as it can be more difficult to get an accurate diagnosis at a younger age. So, is there anything you can actually do to help prevent dementia? 1. Stop drinking fizzy drinks Drinking too much coke or lemonade could increase your chances of developing dementia. People who consume the highest amounts of ultra-processed foods, like fizzy drinks and chocolate, may have a higher risk of developing dementia than those who eat the lowest amounts, a study by Huiping Li, of Tianjin Medical University in China, published in the Neurology journal, has indicated. 2. Say no to UPFs Sadly, lots of our go-to ingredients like sausages, ketchup and baked beans are highly processed, making them a risk-factor if consumed too frequently. Li, the author of the study, said: “These foods may also contain food additives, or molecules from packaging or produced during heating, all of which have been shown in other studies to have negative effects on thinking and memory skills. “Our research not only found that ultra-processed foods are associated with an increased risk of dementia, it found replacing them with healthy options may decrease dementia risk.” 3. Reduce your treats Too much chocolate and things like biscuits aren’t good for you, because they are highly processed and sugary. In fact, according to the study, for every 10% increase in daily intake of ultra-processed foods, people had a 25% higher risk of dementia. So, even just having a few extra biscuits or chocolates at work each day can heighten your risk. 4. Keep moving We all know being slumped at a desk, staring at a screen all day, isn’t great for your health, but it turns out sedentary jobs actually increase your risk of getting dementia. Dr Sara Imarisio, head of strategic initiatives at Alzheimer’s Research UK, said: “Our brains are incredibly complex, responsible for our memory, as well as what we think, feel and do. “Keeping our brains healthy as we age can help stave off diseases like Alzheimer’s, which physically attack brain cells, tearing away at the very essence of who we are. “We know that being physically and socially active can help us feel happier, healthier and more positive in general. “Lifting weights and running marathons aren’t for everyone, but there are many ways that we can stay physically active in our lives.” Noting more research published in the Neurology Journal, by Huan Song of Sichuan University in China, Imarisio continued: “This self-reported study adds to evidence that finding something you can stick to, that keeps you physically and socially active, is likely to have the greatest benefit to your health, rather than the activity itself. “The researchers found that even people with a high genetic risk for Alzheimer’s, the most common cause of dementia, could benefit from keeping physically active.” 5. Make an effort to see family and friends Social interaction is a really important way to keep your brain sharp and reduce your risk of dementia. If you avoid it, you are risking your health. According to Song’s research, people who were highly engaged in activity patterns, including frequent exercise and daily visits of family and friends, had 35% and 15% lower risk respectively, compared with people who were the least engaged. 6. Do the chores According to the same study, carrying out household chores is associated with a 21% reduced risk of dementia. Perhaps just increasing your brain activity a little, even just by washing up or changing your sheets, can help keep your mind active. 7. Play an instrument According to several studies, musicians are 64% less likely to develop mild cognitive impairment or dementia. So, if you’ve ever fancied playing the piano, guitar or ukulele, now’s the time – it’s never too late to learn something new. 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Max Verstappen moved to within range of a hat-trick of world titles by returning to winning ways at the Japanese Grand Prix as Red Bull clinched the constructors’ championship. The Dutchman backed up his searing pace in qualifying by easing to victory by a massive 19.387 seconds a week on from seeing his record 10-race winning run ended in Singapore. Lando Norris finished second ahead of McLaren team-mate Oscar Piastri and Ferrari’s Charles Leclerc, with Lewis Hamilton fifth and George Russell seventh for Mercedes. Verstappen has won 13 of 16 rounds this season, extending his lead to 177 points over team-mate Sergio Perez – who endured a miserable afternoon – and he will have the chance to wrap up his third title at the Qatar Grand Prix in two weeks, potentially even in the Saturday sprint by outscoring Perez by three points or more. While it was serene at the front, the race behind was thrilling as Perez was involved in two early collisions before retiring – only to briefly return – and Mercedes team-mates Hamilton and Russell scrapped with each other. Red Bull are the first team in Formula One history to win the team championship with six races to spare as Verstappen’s victory moved the Milton Keynes-based team 318 clear of second-placed Mercedes in the standings. It is Red Bull’s sixth constructors’ title since their debut season in F1 in 2005. Norris predicted after qualifying that if Verstappen led after the 277-metre dash down to turn one, there would be nothing the rest of the field could do. The McLarens put up a strong fight, sandwiching Verstappen as Norris surged around the outside to go second, but the pole-sitter emerged from the first corner ahead. Perez was overtaken by Ferrari’s Singapore winner Carlos Sainz and drifted into Hamilton, forcing the seven-time world champion onto the grass. The safety car was deployed before the end of the first lap due to debris on the track after heavy contact between Valtteri Bottas and Alex Albon. Perez pitted under the safety car on lap three to replace a damaged front wing and fit the hard tyres but re-joined 17th. The race resumed on lap five and Verstappen blasted clear of Norris. Perez’s miserable start continued as he was handed a five-second penalty for overtaking under the safety car as he entered the pits. It soon went from bad to worse as he suffered more front-wing damage in a collision with Kevin Magnussen, forcing him to pit again on lap 13, and was given another five-second penalty for causing the contact. The Mexican was put out of his misery on lap 15 as Red Bull retired the car. Remarkably he was briefly sent back onto the track on lap 40, with the team keen for him to serve his outstanding penalty. Elsewhere it was a story of battling team-mates. Hamilton was soon engaged in a thrilling scrap with Russell, who slid up the inside at the final corner but Hamilton blasted back ahead down the pit straight. The battle soon resumed as Hamilton ran wide and had to defend fiercely against Russell, forcing the 25-year-old off the track at the Spoon Curve. “Who do we want to fight here, each other or the others?” Russell asked his team. Hamilton’s defence was investigated but cleared by the stewards as he pitted first. Meanwhile, Piastri had gained an advantage by pitting just as a virtual safety car was called, leapfrogging Norris after his pit stop. Norris was soon on his team-mate’s gearbox, urging McLaren to act. “The longer I stay behind the worse you are going to make the race for me,” Norris said, adding “What’s he doing?” before McLaren allowed him through. Russell rolled the dice by attempting a one-stop strategy on an afternoon where tyre degradation was an issue for all the teams at a baking hot Suzuka. But he was swallowed up by both McLarens, Charles Leclerc and team-mate Hamilton – with Russell urging his team to get Hamilton to give him DRS to defend from Sainz, as the Spaniard did a week ago to thwart Russell. But Sainz moved past to take sixth as Ferrari gained the edge on Mercedes in the battle for second in the constructors’ standings. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Max Verstappen pips Oscar Piastri to pole after tense qualifying for Japanese GP Lando Norris narrows gap on Max Verstappen at final practice in Japan Max Verstappen returns to form in Japanese Grand Prix practice

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National Rice Week, back this September (11-17 September), is the perfect opportunity to widen your recipe repertoire and discover great value meal ideas to feed all the family. The annual campaign run by the UK Rice Association aims to raise the profile of the British rice sector and encourage more people to choose rice, whether that’s demonstrating the simplicity of cooking it at home or being first choice when eating out. Showcasing dishes using a variety of rice grains, we’ve got seven super simple new recipes for you to try, all of which are tasty, easy to follow and make the most of leftovers and store cupboard staples – like rice! Not only is rice super versatile – in fact, rice is one of the few foods that can be enjoyed sweet or savoury, hot or cold and for every meal of the day – it is also gluten-free and offers a host of nutritional benefits too. With seven dishes using seven types of rice, there’s a new recipe to try every day of the week. Creamy mushroom and chicken rice Serves: 4 Prep time: 5 minutes | Cooking time: 30 minutes Ingredients: 1 tbsp olive oil 2 leeks, trimmed, cleaned and sliced (230g) 3 garlic cloves, sliced 300g mushrooms, sliced 300g Bomba rice 1 litre chicken stock ½ pack (10g) flat-leaf parsley, chopped 4 tbsp sour cream 2 chicken breasts (skin off) Method: Preheat the oven to 180C. Heat the olive oil in a heavy-based casserole dish over a moderate heat, add the leeks and cook for about 6-7 minutes until soft. Add the garlic and mushrooms and cook for a further minute. Add rice, stock and give the rice a good stir. Cover the pan and bake in the oven for about 25 minutes or until the rice has absorbed all the liquid and the grains are just cooked through. Stir in the parsley, sour cream and season to taste. In the meantime, pan fry the chicken in a non-stick pan with a little oil until cooked throughout. To serve, chop up the chicken, then add it to the pan with the rice. Mix to combine. Sprinkle with fresh parsley. Cooks tip: Add some chorizo for extra flavour. Sticky chicken rice bowls Serves: 4 Prep time: 10 minutes | Cooking time: 20 minutes Ingredients: For the rice: 6 spring onions chopped (90g) 1 tbsp coconut oil/olive oil 200g Jasmine rice 400ml coconut light milk 200ml water For the dressing: 1 tbsp maple syrup 1 tsp brown rice miso 1 tbsp soy sauce 1 tbsp rice vinegar 1 tbsp sriracha 1 tbsp toasted sesame oil 2 chicken breasts (skin off) 1 tbsp olive oil To serve: 2 tbsp crushed roasted peanuts Handful coriander/mint 1 spring onion sliced Method: To make the rice, fry the spring onion in a large pan with the oil. Now add the rice, coconut milk and water. Stir then cover pan with lid and simmer until the liquid is absorbed (12-14 minutes). Once the liquid is absorbed, turn off the heat keeping the lid on the rice for 10 minutes. Season to taste. For the dressing, add all the ingredients to a jar and mix to combine To cook the chicken, pre heat oven to 180C. Score the chicken breasts and heat the oil in a griddle or frying pan. Cook the chicken for 7-8 minutes on one side, then flip and cook for 4-5 minutes. Transfer the chicken to a large baking tray and spoon over the dressing. Bake for 5 minutes until they are bubbling. To serve, spoon the coconut rice into bowls, top with the chicken and all the garnishes. Cook’s tip: You can swap the chicken for salmon, tofu or aubergine. Herby rice with harissa roast tomatoes and feta Serves: 4 Prep time: 5 minutes | Cooking time: 25 minutes Ingredients: 200g brown rice For the tomatoes: 300g cherry tomatoes 1 tbsp olive oil For the harissa dressing: 2 tbsp harissa/rose harissa 4 tbsp extra virgin olive oil 1 lemon juice To stir in: 150g feta 10g fresh dill, chopped 15g fresh mint, chopped Method: Cook the rice as per pack instructions. To cook the tomatoes, preheat the oven to 180C. Add the cherry tomatoes to a large baking tray and toss them in 1 tbsp of olive oil. Bake on for 20-25 minutes or until soft and browning a little. Set aside. To make the dressing, add all the ingredients to a jar and mix to combine then season to taste. To sever, toss the rice with the dressing, fresh herbs and feta. Top with the roast tomatoes. Cook’s tip: Make a vegan version by swapping the feta for vegan feta or crispy tofu. Rice salad with salmon, greens and lemon tahini dressing Serves: 4 Prep time: 5 minutes | Cooking time: 20 minutes Ingredients: 200g long grain rice 2 salmon steaks (240g) 1 onion, sliced 100g cabbage greens 1 courgette sliced (200g) For the lemon tahini dressing: Juice of ½ lemon 2 tbsp runny tahini 1 tbsp olive oil 50ml water To serve: Fresh mint Method: To make the rice salad, cook the rice as per the pack instructions. Drain and set aside. In the meantime, pan fry the salmon steaks on a little oil for 2-3 minutes on each side. Set aside and flake up when cool. In a separate frying pan, add the onion and fry for 5-6 minutes. Now add the cabbage and courgette and fry for 2-3 minutes. Add in the cooked rice. To make the dressing, add all the ingredients to a jar and mix to combine. To serve, add the rice and greens to a large bowl, add the flaked salmon and toss lightly to combine. Serve with dressing and fresh mint. Cook’s tip: This also works well with a harissa or classic vinaigrette dressing. Veggie biryani with crispy tofu Serves: 4 Prep time: 5 minutes | Cooking time: 25 minutes Ingredients: For the biryani: 1 tbsp olive oil 1 onion, sliced finely (120g) 2 carrots, chopped up finely (200g) 3 cloves garlic, minced ½ red chilli or ½ tsp chilli flakes 1 tsp turmeric 1 tsp garam masala 3 tomatoes, chopped (350g) 200g basmati rice 500ml vegetable stock 1 can coconut milk (400ml) 150g frozen peas For the crispy tofu: 1 x 200g block firm tofu cut into medium-sized slices 1 tbsp oil To serve: Fresh coriander Method: To make the Biryani, add the oil to a large saucepan pan, heat to medium then add the onions, carrots, garlic, chilli and spices. Fry on a low heat for approx 6-7 minutes until soft. Now add the tomatoes, rice, stock and coconut milk – simmer until the rice is cooked (15-20 minutes) Stir in the peas 2 minutes just before the rice is cooked. Season to taste. To make the crispy tofu, heat a frying pan to medium and add the oil to the pan. Add the tofu to the pan, fry on each side for a few minutes, turning carefully until crispy. To serve, top the rice with the tofu and fresh coriander. Cook’s tip: The rice works really well with prawns or chicken. Sticky mango rice bowls Serves: 4 Prep time: 5 minutes | Cooking time: 20 minutes Ingredients: 100g sushi rice, pre-soaked 250ml plant based milk ½ can coconut milk (200ml) 3 tbsp caster sugar 1 tsp vanilla extract To serve: 1 ripe mango sliced 4 tbsp desiccated coconut, toasted Pistachios Method: In a medium pan, combine the sushi rice, plant based milk, coconut milk and sugar and stir well. Bring to the boil, then reduce the heat and simmer gently, stirring occasionally, for 12-15 minutes or until the rice is tender and has thickened. Stir in the vanilla extract. To serve, divide into bowls and top with the mango, coconut and pistachios. Add a little additional coconut milk if needed. Cook’s tip: This makes a lovely dessert but also can be eaten in the morning for breakfast. Cheesy pea arancini with garlic mayo Makes: 16-18 Prep time: 5 minutes | Cooking time: 25 minutes Ingredients: For the arancini: 800g leftover risotto of choice 150g frozen peas, defrosted Juice of ½ lemon 100g mature cheddar grated To coat the arancini: 200g toasted bread 50g plain flour 2 eggs, beaten with 1 tsp water To serve: Garlic mayo Fresh herbs Drizzle of extra virgin olive oil Method: To make the arancini, mix the leftover risotto with the peas, lemon juice and cheddar, seasoning to taste. Scoop up a golf ball sized amount and roll into a ball. Place the balls on a plate ready for rolling. To make the crumb, break up the toast a little and add to your food processor and blitz until you get a fine crumb and add to a shallow dish. Add the plain flour to a shallow bowl and the beaten egg to another. Roll each arancini in a little flour, then egg and finally coat in the breadcrumbs. Repeat. Drizzle a baking tray with olive oil and add the balls. Bake for 25 minutes – turn halfway through. To serve, top with a little olive oil and fresh herbs. Cook’s tip: Also delicious with some mozzarella in the middle of the arancini instead of the cheddar. For more information see: www.riceassociation.org.uk or www.facebook.com/TheRiceAssociation Read More Three healthy recipes to get back on track after summer Is bottomless prosecco going to be killed off by climate change? Budget Bites: Three ways to pimp up university student classics Epicurus: American fast food meets the Middle East in Camden Market ‘How being thrifty in the kitchen helped me get on the housing ladder’ How to make spinach and mushroom quiche