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RuPaul’s Drag Race star and actor Nick Collier, who performs as Dagenham drag queen Ella Vaday, is embarking on a 100km trek with CoppaFeel! alongside celebs including Frankie Bridge and Giovanna Fletcher. The 100km trek is raising funds for breast cancer support, and as his mother has been suffering from breast cancer since 2021, Collier is eager to do his bit.The Drag Race runner-up is really close to his mum. “I am the eldest of three, and me and my mum are very similar in many ways. I left home at 16 to train in dance and musical theatre, but I am always looking out for my mum.” “She has had breast cancer since 2021. She’s actually just finished her treatment and she is nearly there with injections,” he explains. The opportunity to take on this adventure and raise some funds “came at a really great time,” for Collier. “It’s nice to celebrate my mum, as she has had cancer for a second time. This is my way of giving back, celebrating her journey and also putting myself to the test and raising some money.” Many may be thinking the hardest part of this trek would be the actual walking, but as a former dog walker and fitness fanatic, Collier isn’t worried about the fitness aspect, instead, his concerns are “the weather and… sleeping in a tent. I am not looking forward to that, but I am bringing the camp to the campsite,” he jokes. This year, he has taken some time to really focus on his fitness and wellbeing, and is “in the gym five days a week,” improving his strength and stamina as a performer. Since he trained as a performer at Bird College, he has been keen to look and feel good. Collier has faced the physical demands of Drag Race and taken on that challenge, reaching the final. And, with hindsight, he sees just how intense and physical that challenge was. In the competition, he flawlessly impersonated much-loved British culinary sensation Nigella Lawson, performed showstopping live vocals and even dressed up as a striking Dagenham Ford worker. “It was so full on, so intense. You don’t see half of what goes on, with the early mornings and long days, the lack of connection to the normal world. There are elements of mental and physical fatigue,” Collier shares. “It was the best experience ever and I feel like the trek will be similar.” But, ahead of the finale, disaster struck Collier as he sustained an injury to his back. “I was injured for the finale and the morning of the finale I couldn’t even put my socks on, but I had no choice but to get through filming. “That was a moment I had to fight through, to be able to get home to see my partner, Marco, and my family.” Having performed on the West End for several years in shows including The Book Of Mormon and Wicked, while also running his dog-walking business, Collier is no stranger to hard work. His resilience and ability to push through tough times is a trait Collier is proud of, one that will support him in his trek and one that he believes he has really acquired as an LGBTQ+ person. “We have always been faced with obstacles, the first being having to come out, which really sucks,” he explains. “The fact I have to tell people what my sexuality is, is an obstacle. Discovering your identity when you are put in a box, is an obstacle to overcome.” He has also found that despite the acceptance of LGBTQ+ people in the entertainment industry, “in the acting world, as an outwardly gay person, it is hard to get chosen for straight roles and it is really frustrating sometimes,” he explains. This June, Nick Collier will be completing the ‘CoppaTrek! with Gi’ in Hadrian’s Wall Country alongside Giovanna Fletcher, to raise vital funds and awareness for breast cancer charity, CoppaFeel! To donate, please visit coppafeel.org/give. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live A beginner’s guide to topiary Irish premier Leo Varadkar’s partner apologises for ‘poor judgement’ coronation posts 9 actually useful things you can do to support teens this exam season

CHICAGO--(BUSINESS WIRE)--Aug 2, 2023--

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The coconut is a truly tropical fruit, which spread on its own to tropic coastal zones all over the world. The flesh and milk from coconuts are widely used in African cooking in relishes, sauces, desserts – you name it,” says Maria Bradford, author of Sweet Salone. Braised beef short ribs in peanut and coconut milk Serves: 5 Ingredients: 5 beef short ribs 2 tbsp sunflower oil Steamed coconut rice or fonio, to serve Salt For the peanut and coconut sauce: 2¼ tsp cumin seeds ¾ tbsp coriander seeds 1 tsp West African Pepper Blend (see below) ¾ tbsp curry powder 3½ tbsp coconut oil 2½-3 large onions, finely chopped 25g garlic, grated 25g ginger, grated 1-2 Scotch bonnet chillies, seeds left in, finely chopped 45g tomato purée 250g fresh tomatoes, chopped ½ tsp coconut sugar 300ml coconut milk 3 bay leaves 3 thyme sprigs 100g unsalted smooth peanut butter (use one without palm oil) 500ml beef stock For the West African pepper blend: 2½ grains of paradise 2 tbsp black peppercorns 2 tbsp white peppercorns 1 tbsp cubeb pepper 3 tbsp allspice berries Method: 1. For the West African pepper blend: toast all the peppercorns in a dry pan over medium heat until fragrant. Allow to cool, then grind in a spice grinder or pestle and mortar. Store in an airtight jar. It will stay fresh for up to three months. 2. Preheat the oven to 150C/130C fan/300F/gas mark 2. 3. For the sauce, lightly toast the cumin and coriander seeds in a hot, dry frying pan until aromatic. Grind in a pestle and mortar or food processor, combine with the West African Pepper Blend and curry powder and set aside. 4. For the short ribs, heat the sunflower oil in a large frying pan over high heat. Season the short ribs with salt and add to the hot pan, frying on each side until golden brown, turning regularly. The aim here is not to cook them but to sear them and add flavour. Make sure to brown them well all over, then remove and set aside. 5. For the sauce, heat the coconut oil in a large heavy-based casserole or Dutch oven (use one with a lid). Add the onions and cook gently over low-medium heat until caramelised and very sweet. This will take up to 30 minutes and it’s important not to rush this process. Add the garlic, ginger and chillies and cook, stirring, for five minutes more. Add the spices and cook for a further five minutes on low heat, stirring to prevent sticking. 6. Add the tomato purée, chopped tomatoes, coconut sugar, coconut milk, bay leaves, thyme sprigs, peanut butter and beef stock to the pan. Stir well to combine, bring to the boil then add the short ribs to pan, making sure they’re all covered by the sauce. 7. Cover with the lid and cook in the oven for four to five hours or until the meat is tender and falling off the bone. Remove from the oven, taste and add salt if needed. Serve with steamed coconut rice or fonio. ‘Sweet Salone’ by Maria Bradford (Quadrille, £30). Read More A week’s worth of summery recipes (even when the weather is dire) The dish that defines me: Frank Yeung’s prawn wontons Discovering Sierra Leonean flavours in South London How to make cassava chips How to make a traditional Sierra Leonean rich cake In Horto: Hearty, outdoorsy fare in a secret London Bridge garden

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