From human ashes to cell phones, fans are taking their adoration for their favorite artists to dangerous new heights

DJ Michael Bibi has revealed that he has been diagnosed with a rare form of brain and spinal cancer that is “moving fast”. The 32-year-old producer opened up about the diagnosis in a new Instagram post, more than two weeks since he last posted about discovering he had a “neurological problem” after a check-up for his tinnitus. Bibi, one of the most popular DJs in the UK’s dance music scene, told fans he has been diagnosed with primary central nervous system (CNS) lymphoma. He posted a selfie showing a peace sign with a cannula in his hand on Monday night (5 June) and wrote: “Writing this post is a hard one. Last week I was diagnosed with CNS lymphoma. A very rare cancer that affects the brain and spine. “Unfortunately it’s moving fast and I have to stay in hospital starting treatment immediately. Typing this message doesn’t quite seem real and I’m sorry for the bad news. “I don’t know what lies ahead,” he continued. “I’m tired but I know I am strong and I won’t let this beat me. I will be back stronger for you all. Love Bibi.” Bibi was set to play at Manchester’s Parklife festival and Glastonbury this summer. It is unclear if he will be able to perform. Fellow DJs and others in the music industry sent him well wishes, including Steve Aoki, Paris Hilton, Tiesto and the electronic duo, Disclosure. Hilton wrote: “Sending you lots of love and light. Love you.” Aoki added: “Positive energy and healing to you legend. You’ll get through this.” His record label Solid Grooves also posted on Instagram in support of the founder, including a series of photographs of Bibi performing various DJ sets. It said: “The entire Solid Grooves team sends our love and support while he recovers, and we hope to have him back with us as soon as possible to make more memories.” According to Cancer Research UK, only two in every 100 brain or spinal cord tumours are lymphomas. Symptoms can include headaches, blurred vision, personality changes, seizures, and difficulty walking and balancing. Lymphoma means the cancer began in the lymphatic system, which is a system of thin tubes and lymph nodes that run throughout the body. Most lymphomas of the brain start in the front section of the brain but can also start in the spinal cord, eyes and layers of tissue that surround the organ. Read More Fitness fanatic, 26, diagnosed with stage 4 cancer after feeling dizzy Husband of non-smoker, 24, who died two weeks after lung cancer diagnosis reveals single telltale sign Sarah Beeny: Why I’m no longer scared of cancer My child is vaping – how bad is it? ‘Covid killed my taste buds – then my business’ Gemma Collins blasted for promoting headset as ‘magic’ cure for depression

The conservative-dominated US Supreme Court begins a new term on Monday with voting, gun and free speech rights on the docket and other hot-button...

In the face of mounting pressure from labour shortages, supply delays and skyrocketing energy prices, celebrating British produce is more important than ever. If you’re in a supermarket during the next two weeks, look out for a British Tomato Fortnight sticker. Running until 11 June, the campaign hopes to shine a light on locally grown varieties and encourage consumers to buy British. Not only is that a boon to your carbon footprint and your health, but also to your plate – juicy and packed full of flavour, British toms are an extremely versatile cooking ingredient. They go especially well in this pasta puttanesca, which takes no more than 30 minutes to get onto the table, as well as the tomato, lemon zest and sage risotto with burrata – ultimate comfort food that’s balanced by the natural sweetness of the whole toms. Lastly, in the saffron chicken, tomato, orzo and squash stew, the toms are left whole and added it right at the end for a delightful sweet note. Get stuck in. Piccolo pasta puttanesca This dish doesn’t take much longer than the 30 minutes needed to roast the Piccolo cherry tomatoes. Perfection. Serves: 4 Ingredients: 750g Piccolo cherry tomatoes Olive oil 300g spaghetti 3 garlic cloves, finely chopped 1 red chilli, finally chopped 1 tsp tomato purée 100g pitted black olives, roughly chopped 8 anchovy fillets in oil, drained, roughly chopped 2 tbsp capers, drained 1 heaped tbsp chopped fresh basil To serve: Freshly grated parmesan Fresh basil, to garnish Method: Preheat the oven to 200C/180C fan/gas 5. Tip the Piccolo cherry tomatoes onto a baking tray and drizzle with a tablespoon of olive oil. Roast for 30 minutes. Cook the spaghetti according to packet instructions. Heat a dash of olive oil in a saucepan, add the garlic and red chilli and cook for a few minutes until aromatic. Add the tomato purée and cook for another minute. Remove the roasted tomatoes from the oven, pour any excess liquid into a bowl and set aside. Add the tomatoes (along with the chopped olives, anchovies and capers) to the pan with the garlic and chilli. Sprinkle over the chopped basil. Add a splash of the excess tomato liquid if necessary. Drain the spaghetti and serve with the puttanesca sauce topped with freshly grated parmesan and extra basil. Tomato, lemon zest and sage risotto with burrata The ultimate in comfort food, this risotto really packs in the flavour, balanced by the natural sweetness of the whole Piccolos. Serves: 4 3 tbsp olive oil 2 shallots, finely chopped 2 garlic cloves, finely chopped 1½ tbsp tomato purée 280g risotto rice, such as Arborio Knob of butter 100ml white wine 1 litre stock (made with 1 vegetable or chicken stock cube) 1 lemon, zest only 10 sage leaves, chopped 50g Parmesan, finely grated 250g Piccolo cherry tomatoes, left whole, stalks removed if preferred 115g burrata, divided into quarters 1 heaped tbsp toasted pine nuts Extra virgin olive oil, for drizzling Method: Heat the oil in a large pan. Add the shallots, stir well then cover and cook over a low heat until soft and lightly browned. Add the garlic and tomato purée and cook for another minute. Stir in the rice with a knob of butter, continue to stir and cook for another minute. Pour the wine into the pan and bring to a simmer. Cook for a minute for the rice to absorb the liquid. Add a quarter of the stock and cook to allow the liquid to be absorbed – keep adding more stock as it is absorbed. Stir from time to time. Add the lemon zest and chopped sage. Cook uncovered, stirring from time to time, for about 20-25 minutes, or until the rice is tender and very creamy. Finally, stir in the Parmesan cheese. Meanwhile, heat another pan with a dash of olive oil and cook the tomatoes over a high heat until softened. Divide the risotto among four plates, topped with the Piccolo cherry tomatoes, a quarter of the burrata for each serving, some toasted pine nuts, and a drizzle of olive oil. Saffron chicken, tomato, orzo and squash stew Piccolo cherry tomatoes are left whole and added right at the end of this stew to retain their shape and add a delightful sweet note. You will not be disappointed! Serves: 4 Time: 40 minutes Ingredients: 2 tbsp olive oil 1 onion, finely chopped 4 garlic cloves, sliced 2 boneless chicken breasts, cut into chunks (about 400g total weight) 1 small butternut squash (about 600g/1lb 4oz), peeled and chopped Generous pinch saffron 500ml chicken stock 150g orzo400g whole Piccolo cherry tomatoes Salt and freshly ground black pepper Small handful roughly chopped flatleaf parsley, to serve Method: In a large pan, heat half of the olive oil, then fry the onion for five minutes, or until the onion is softened. Add the garlic and cook for a couple more minutes. Remove from the pan. Add the chicken to the pan and cook on all sides until nicely browned. Season with salt and freshly ground black pepper Add the chopped squash and cook for a further few minutes. Add the saffron and chicken stock and return the onion and garlic to the pan. Cook at a simmer for about 5 minutes. Increase the temperature to a boil, tip in the orzo and turn the heat back to a simmer. Cook for a further 10 minutes, adding a splash more water if it starts to dry out. Tip in the Piccolos and cook for a further few minutes to soften. Season with salt and freshly ground black pepper, and serve garnished with parsley. Learn more about British Tomato Fortnight at britishtomatoes.co.uk/british-tomato-fortnight Read More These recipes will keep you hydrated on hot days Uncorked: How do I keep my wine cool at a picnic? Banging brunch recipes worth getting out of bed for Think pink: Three ways with rhubarb to make the most of the season ‘Indian food is so much more than rubbish chicken tikka masala’ This vegetarian kebab won’t have you missing meat

Picture an It girl strolling in the South of France on a hot summer day. She probably looks effortlessly chic, wearing minimal, breezy clothing and a pair of oversized sunnies as she carries a large straw tote bag. As we take in this perfect summer outfit, it’s nice to know that both straw basket bags and oversized handbags are trending this season, meaning it’s easier than ever to find options and achieve this stylish look. And if you’re specifically looking for a statement straw bag that’s anything but ordinary, luxury accessory brand Eric Javits is elevating our warm-weather wardrobes with versatile and sophisticated summer bags.

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