A grandmother who contracted sepsis which made her hallucinate, have “blotchy skin” and turn the “colour of stone” later found out that her four-year-old grandson had the condition and Strep A at the same time as her, with the pair being “lucky to be alive”. Lorna Conaghan, 63, a retired business control analyst from Gourock, Scotland, and her grandson, Alfie Crawford, four, had sepsis at the same time, and Lorna “just couldn’t believe it”. In September 2022, Lorna was due to have a shoulder replacement, but on the morning of the surgery, she “did not feel right” and felt “on edge and weak” – but put it down to nerves. Little did she know this was her first warning sign of sepsis. After informing the doctors, they soon realised that one of her organs was infected and she was admitted to the hospital’s high dependency unit. The following day, Lorna was diagnosed with sepsis as her skin began to look mottled, and doctors told her that she “would have been dead” if it was caught any later. After having antibiotics and a few more hospital visits, Lorna began to recover, but it has taken her 11 months to “go back to normal” and have regulated blood pressure. When Lorna was in hospital, her grandson Alfie, who was three at the time, had chicken pox and a cold, which developed into sepsis and Strep A. Lorna thinks that because Alfie’s mum knew about her symptoms of sepsis, it helped her realise something was wrong. Alfie’s lungs were “full of pus”, so he was put on a ventilator and was in an induced coma for over a week. He also had to “learn to walk again”, and slowly has been able to make a full recovery – with Lorna saying the family are “so lucky to still have him”. Lorna told PA Real Life: “Alfie got sick when I was in hospital, and when I found out I just couldn’t believe it. “I think me having sepsis made Alfie’s mum realise that he had more than just a cold and chicken pox. “We’re both so lucky to still be here and that Alfie is back to running around and having balls of energy.” On July 4 2022, Lorna broke her arm after slipping on her dog’s tennis ball and ended up needing a shoulder replacement. On the day of the surgery, September 30 2022, at Inverclyde Royal Hospital, Greenock, she began to “not feel right” but put it down to nerves. She said: “I told the doctors and they tested me for Covid, but I was negative, and after a few more tests they thought one of my organs might be infected. “They thought it was my heart to begin with, but they couldn’t figure out what organ it was. “The biochemist worked out which antibiotic would best kill the infection, so I was put on that straight away.” Lorna stayed in the hospital for nine days, with seven of them being on the high dependency unit. She said: “They thought it was my kidneys, so they were trying to get them functioning again. “With hindsight, it was terrifying, but I didn’t realise how serious it was at the time. “I was a strange colour, the colour of stone, and I was all blotchy. “Doctors said if they caught it much later, or if I wasn’t in hospital, I would have been dead.” Four weeks later, Lorna was admitted to the high dependency unit again after her GP noticed she had extremely low blood pressure and low heart rate. She said: “I was so confused – when family members would visit me, I’d ask them to leave because I was hallucinating and didn’t want them to see me like that. “I thought there was a castle outside the hospital – I thought I was seeing it outside my window, and I remember thinking that we’ll have to go there once I’m out of hospital.” Since then, it has taken Lorna 11 months to get “back to normal” and her blood pressure regulated. She said: “I’m still having problems with my liver, but now I’m just tired. It’s really taken it out of me. I can only take the dog so far, I’m just so tired all the time.” While Lorna was in hospital, Alfie’s mum informed her that he was feeling unwell. Stephanie did not want to worry Lorna when she was already sick, but it turned out that Alfie, who was three at the time, had also contracted sepsis. Lorna said: “He came home from nursery with chicken pox, and also had a bit of a cold. “Then it just got worse – he was having terrible pains in his back, and I think Stephanie had just listened to what I had said about my symptoms, and it made her realise subconsciously that he might be more unwell than he is coming across. “They called the paramedics, and that night he got a lot worse – when they arrived at A&E, she took him up to the desk and said, ‘We’re going to have a dead child if we don’t do something’.” Within half an hour, Alfie was admitted to intensive care at Glasgow Children’s Hospital and doctors soon realised his lungs were “full of pus” and that he had sepsis, which had turned into Strep A. So, Alfie was put on a ventilator and was in an induced coma for over a week. “Doctors made it clear to Alfie’s family that it was indeed life-threatening and that he was very lucky to be alive Lorna Conaghan Lorna said: “He had to learn to walk again – he was so weak after he woke up. “Doctors made it clear to Alfie’s family that it was indeed life-threatening and that he was very lucky to be alive. “His legs were so weak – he hadn’t eaten much while being poorly.” After having antibiotics and being in the induced coma, Alfie is now “running around”. Lorna said: “With me, I’ve had a good life, but it was so unfair to think that little Alfie could have died – he hasn’t had a life yet. “We’re just so lucky to still have him with us. “This whole experience has made me appreciate everything – when I take the dog for a walk I have a sit down on the bench and take in all the lovely scenery. “I have treated every day since Alfie and I got better as a bonus day in my life.” Read More Amy Dowden reveals ‘life-threatening’ sepsis diagnosis amid cancer treatment BBC Radio 2’s Tony Blackburn reveals he had sepsis and pneumonia in health update Martha Mills: Parents of girl who died after NHS mistakes call for new right to get second opinion Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live

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As the clocks go back and the days get shorter, we could all do with a boost in serotonin to fight the winter blues. One way to get just that is a spicy, vibrant, warming meal. Recent studies show that one in three Brits admit to being affected by seasonal affective disorder, with younger adults more likely to experience the mood disorder. In an attempt to lift moods through foods, I’ve created a dish that contains ingredients scientifically proven to boost your mood and warm the winter nights ahead. This beef cheek jungle curry brings the heat, with jungle curry being one of the spiciest curries to come out of Thailand. The chemical capsaicin, found in chillies, acts as an endorphin that makes our body release serotonin, which helps to lift your mood. Originating from northern Thailand, the dish is traditionally cooked out using only stock rather than coconut milk, adding to this fiery curry’s intensity and vibrant orange colour. Research has shown that bright colours can also trigger the release of serotonin to help fight those winter blues. The science Heat It’s reported that even a whiff of ginger can improve your mood. No Thai curry would complete without a healthy amount of ginger and garlic, but it’s fresh chillies that really pack a punch. Capsaicin, a chemical compound found in chillies, triggers the release of endorphins that can boost your mood, and may even reduce stress and anxiety. Increase the heat levels to give yourself a boost, and to keep warm when the cold weather kicks in. Colour Our brains respond to colour by stimulating glands which regulate hormones, including serotonin. Research has shown that bright colours can trigger the release of serotonin, which is responsible for making us feel happy and satisfied. The bright reds of my jungle curry signal excitement to the brain, whilst orange and yellow hues are the feel-good colours of the rainbow, eliciting feelings of happiness, optimism and hope. Lean proteins It’s no secret that protein is vital for a balanced diet. According to mental health charity MIND, diets high in protein can support your mental health. Protein contains amino acids which your brain needs to produce neurotransmitters – these help regulate thoughts and feelings. Beef cheek is inexpensive and packed with protein, it works perfectly in this jungle curry. Beef cheeky jungle curry recipe Serves: 2 Ingredients: 1 pot jungle curry Payst 2 tbsp vegetable oil 2 tbsp coriander roots, washed and finely chopped 4 garlic cloves, peeled 2 tbsp wild ginger, krachai, peeled and roughly chopped (regular ginger can be used instead) ½ tbsp coarse sea salt 200g beef cheek, trimmed (any slow cook beef can be used) 2 whole stick lemongrasses, bruised in a pestle 20g galangal, bruised in a pestle 4 kaffir lime leaves, torn slightly to release flavour 2 tbsp table salt 1 whole garlic head, sliced in two across the cloves 4 banana shallots, chopped in half 1 tbsp caster sugar 2 tbsp fish sauce 10g hot Vietnamese mint (optional) 10g betel leaves (optional, spinach can be used instead) 10g coriander 10g Thai sweet basil 10g fresh curry leaves 30g new potatoes, chopped in half 30g green beans 1 head pak choi, core removed and chopped into bite sized pieces. Fresh chillies to taste Method: 1. Firstly, braise the beef cheeks. In a large oven-proof pan submerge the beef cheeks in water and then add the lemongrass sticks, bruised galangal, lime leaves, banana shallots, table salt and whole garlic. Cover the surface of the liquid with parchment paper and the pan with tin foil to protect from the direct heat of the oven and then cook in a pre-heated oven at 100C for 8 hours (this is best cooked overnight). Check the beef cheeks before removing from the oven, they should easily be chopped with a spoon with tenderness. When cooked, remove from the oven and leave to one side to use immediately. 2. In the meantime, cook out the paste. When cooking a jungle curry, it is fried in 2 stages and then boiled, this is for depth of flavour. To start, pound the coriander root, wild ginger and garlic cloves to a paste, using the sea salt as an abrasive. 3. Next heat the vegetable oil in a wok or non-stick pan and then proceed to fry out the paste, scraping and stirring constantly. When the paste begins to darken slightly, add the jungle curry paste and continue to cook out the paste, making sure it doesn’t stick and burn, at this point add the kaffir lime leaves and the lemongrass from the beef braising stock. Continue to fry the paste until it begins to darken in colour and then add the sugar and fry for a further minute until the sugar has caramelised and the paste has darkened a little more. 4. Next de-glaze the pan with the fish sauce, 300ml of beef braising stock and bring to a simmer. Once simmering add the potatoes and continue to simmer for 10 minutes until the potatoes are beginning to soften. At this point add the pak choi, green beans and beef cheeks and use a little more braising stock if needed, then continue to simmer until all ingredients are softened and edible. 5. Lastly add all the herbs and gently toss them through the hot curry and then serve immediately, the curry should be loose, yet rich and spicy with a salty edge. Serve the beef cheek jungle curry in bowls with steamed jasmine rice, if you like top with crispy garlic, shallots and fresh chillies. The winter Mood Boosting recipe has been created by Sebby Holmes, Head Chef and owner of Farang and PAYST Read More The Independent high street Christmas sandwich and drink taste test How to host a dinner party for under £2 per portion Three new cookbooks worth buying, from James Martin to the Hairy Bikers Pearly Cow, Margate, restaurant review: Go for the steak, but stay for the potatoes What does Saturday Kitchen’s Matt Tebbutt cook at home? Don’t throw away Thanksgiving leftovers - here’s what you can do with them

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