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A woman can barely use her hands and says her confidence has suffered after developing a suspected allergy to nail products. Lisa Dewey, 36, had been getting her nails done regularly for years without issue. But in February a set of gel nails became inflamed and started peeling away from the nail bed. At the time it was put down to a bacterial infection, and Lisa she was given a steroid cream and antibiotics to fight it. But after deciding to get a set of acrylic nails put on last month, the mum-of-two found she was hurting again. Once more, her nails became “very aggravated” and she could barely move her hands due to the pain. The NHS cleaner struggled to wash her daughter’s hair, do up a seatbelt, hold a pen and wash up. Now, despite years of nail treatments with no issues, she can never again have gel or acrylic nails, and believes it’s an allergy. Lisa, from Pattishall, Northants., said: “I’ve been getting my nails done all my life for acrylics or gels. “So when it first happened after a set of gels in February, I thought it was a bacterial infection. “My nail bed even started going purple and I worried I would lose the whole finger. “When I had them done again recently - this time acrylics - the same thing happened. “Now my skin is like paper tearing away from my fingers and I can barely move my hands from the pain. “It has knocked my confidence so much too - it’s so embarrassing and I’m always hiding my hands away.” Lisa, a mum of two girls aged three and 12, first noticed a reaction after getting gel nails applied in February. Despite getting the same treatment she had been having for years, within a matter of days her nails had began peeling up from the nail bed. One even went PURPLE - while the others became itchy and extremely sore. She never suspected her manicure could be the problem - and doctors prescribed her a round of antibiotics for what seemed to be an infection. Lisa said: “It happened suddenly - I feared I might even lose a finger when it went purple around the nail. “I feared it might be starved of oxygen - but it ended up being something completely different.” After having the gels removed and taking a break from nail products, she thought it was over. But after getting a set of acrylic nails put on again in April, the problem reared its head once more. But not only did her fingernails begin to lift again, but the skin around her nails became “like paper”. She has recently been prescribed a different round of medication to treat her. Lisa explained that being a mum to a young daughter poses issues. Her hand and nail pain makes everyday tasks tough and she is constantly having to ask for help from husband Lee, 45. She said: “Washing my daughter’s hair is hard because you have to bend your fingers. “Even strapping her in the car - if I catch my finger on the belt, I jolt from the pain because the skin is raw. “It gets so aggravated but wearing gloves doesn’t even help because sweaty hands aggravate it too. “Anything scented or fragranced makes it worse - I can’t put a conditioning treatment or mousse in my hair. Now Lisa has vowed to stay away from nail products for good - and warned others. She added: “People can get their nails done for years with no issues until one day it hits them. “I am going on holiday in August and I was booked to get my hands and toes done. Now I’m not getting them done. “This has knocked my confidence so much - I don’t normally care what people think of me, but now I hide my hands away. “It’s just embarrassing to have hands like this - there’s a coronation party this week, and if my hands aren’t better, I won’t be going. “I just want to do my bit in trying to get the word out that things might not be as good as they seem.” Read More Experts warn of ‘life-long’ effects of nail gel polish Fit and healthy father diagnosed with stage 4 bowel cancer reveals first warning sign Four bowel cancer symptoms that can show two years before diagnosis Mother left ‘looking like Freddy Krueger’ reveals first skin cancer warning sign Mum put on life support after infected finger led to ‘devastating’ diagnosis Age-defying pensioner shares two simple secrets to her youthful appearance

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Jeremy Pang doesn’t have a classic chef origin story: he “hated” food as a child. Before he turned 10, the chef, teacher and owner of the School of Wok in London admits: “I hated eating – I honestly did not like food. “Up to the age of, like, nine, it would take my mum two, three hours to get my dinner down me. I just didn’t want to eat – I wanted to go out and play football with my mates. I wanted to go and do stuff and play – I also wanted to eat fish fingers and all the stuff my friends were eating at home.” Pang grew up in a Chinese household and is a third-generation chef. When he was 10 years old, his family moved from the UK to Singapore for two years. Now aged 39 and based in southwest London, Pang says upon making the move, his “life completely changed”. He says: “When you go into hawker centres [open-air food markets] in Singapore, it’s a different world. Every single stall is a specialist in one type of food – not even cuisine. So you might have one uncle who has cooked chicken rice for his whole life, or another person who has cooked Hokkien Mee [a stir-fried noodle dish] for 40 years. “When people are as specialist as that, you cannot not want to eat it. And you see everyone digging into their food with no real etiquette – but the etiquette is the enjoyment of that bowl of food.” From there, Pang says Singapore “opened mine and my sister’s horizons” and he fell in love with food. With Singapore’s proximity to other Southeast Asian countries, he was exposed to a variety of cuisines – from Indonesian to Malaysian – many of which are taught at the School of Wok, along with the Chinese food Pang grew up with. With two kids of his own, aged six and two, Pang says: “I now feel so sorry for my mum.” Before the Covid-19 pandemic, the chef says of his oldest: “It was really difficult to get him to enjoy anything that wasn’t raw carrot or cucumber – which actually is healthy at least, but every day? That’s hard.” The pandemic shifted his son’s eating habits. Pang took a couple of months off and “cooked with him – we started making homemade pizzas, flapjacks – anything he wanted to make. He definitely at that point thought he had more of a Western palate, but I’ve known since he was really young and started eating that he does love Chinese food. “He likes the slightly lighter palate, and home-cooked Chinese food can be quite light – steamed fish, flash-fried vegetables, things like that.” One constant from Pang’s childhood to his family life now is the concept of feasting – serving multiple dishes for one meal. “This is how Asian cuisine is eaten, and should be eaten,” he says simply. “My style of cooking is 100 per cent home cooking anyway, and I’ve grown up with it. If you are Asian, that’s just a way of life. But if you’re not, it’s hard to compute how to get four or five dishes on the table, all hot or in the right state at the right time.” He continues: “Even if when we’re doing midweek meals at home, if I’m cooking Chinese or Southeast Asian just for the four of us, I’ll quite often cook two or three dishes. Those two or three dishes are there to be shared – that absolutely is our way of cooking and eating.” Pang’s latest book, Simple Family Feasts, is all about demystifying this concept for home cooks who haven’t grown up with it. Each chapter is dedicated to a different cuisine – including Chinese, Vietnamese, Singaporean and Indonesian – and shows you how to build a feast, guiding you through which dishes to make and in what order. Balance is crucial to pulling off a feast. “If, for example, you just ate crispy, deep-fried stuff – which is terribly bad for you, but we all love it – yes, you want to eat lots of it at the beginning. But five minutes later, you might get lost in that deep fried, crispy, greasy world, and so you’re likely to stop eating it at some point quite quickly. “But if you had something crispy, you have something opposite that melts in the mouth, you had something soft with a gentle bite, you had crunchy – usually from fresh vegetables or flash-fried vegetables, salads, anything like that – and you had a perfect balance of those textures. Honestly, I think you could just keep eating.” Growing up with this style of cooking must make Pang a brilliant multitasker – something he says is “a great skill to have”, but “sometimes it’s my worst enemy”. “I’m constantly multitasking – I get to the end of the day and I don’t know what’s happened, I sometimes can’t tell you what I’ve done in a day. I might have done a million different things… So in some ways, I’m very good at multitasking – but when I get home, my wife probably wouldn’t agree with that.” Like all of Pang’s cookbooks, this is an “ode to my father”, who passed away in 2009. “He’s the one who instilled that love of cooking and cuisine – especially Asian food. He never really taught me how to cook, he just said, ‘Stand and watch’, or, ‘Taste this and tell me what’s in it’. That was his style of teaching.” ‘Jeremy Pang’s School Of Wok: Simple Family Feasts’ (published by Hamlyn; £22). Read More Marina O’Loughlin is wrong – there’s joy in solo dining Budget Bites: Three recipes to keep food bills down before pay day Meal plan: Romesco chicken and other recipes to fall in love with Who knew a simple flan could be so well-travelled? Midweek comfort food: Singaporean curry sauce and rice How to make Thai favourite lemongrass chicken stir-fry