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Amy Dowden has shared an update after announcing she has breast cancer. The dancer told fans that she underwent a single mastectomy to treat stage three breast cancer after she was first diagnosed in May. But last month, she was told she needed chemotherapy after further tumours were discovered following the surgery. Since receiving her diagnosis, Dowden, who is best known for working as a professional dancer on BBC’s Strictly Come Dancing since 2017, has been raising awareness of breast cancer and updating her followers throughout her treatment. In her latest update, Dowden shared a series of posts to her Instagram Stories showing her followers the bespoke wig she had made as undergoes chemotherapy. Both Dowden and the owner of Be Unique Wigs by Charlotte shared a screenshot of their messages, as Dowden thanked her for making the wig. Charlotte, the wigmaker, wrote: “I’ve been working on a wig for the beautiful @amy_dowden and just received this lovely message from her! “I love her,” wrote Dowden in the messages, asking if she could order another one. “Thank you so so so very much.” The wigmaker said in an Instagram post that it was an ‘honour” to make the wig for the Strictly professional. “I’m hoping it will give you some comfort in a difficult time, I’ve said many times on here... it’s not just hair!” said the wigmaker. “Losing your hair can make such a difference to your confidence it’s almost like losing part of your identity,” Charlotte added. Last month, in an Instagram Live conversation for the charity CoppaFeel!, Dowden spoke about being told she’d need chemotherapy after more tumours were discovered following her mastectomy. “For me my journey everything changed,” she explained. “I was originally going to have a lumpectomy, radiotherapy and hormone treatment. But then, after my MRI, they found another tumour so then it changed into a mastectomy and then, after my mastectomy, unfortunately, they found even more tumours. “They found another type of cancer and then they told me I needed chemo – for me that was a massive blow,” she continued. “It wasn’t in the plan, originally – and I know the plan you can’t get fixated on.” Dowden also added that would not be able to dance in a competitive capacity on this year’s Strictly. “This year, it means I’m not going to be able to dance with a celebrity on Strictly, but I’m in such regular contact with the team – the BBC have just been utterly incredible,” she said. “The rest of the year looked very different to what was planned but hopefully I’ll enter 2024 cancer free and I’ll never take anything for granted and promise to live life to the full,” she wrote in a post last month. Dowden joined Strictly in 2017, and has competed in every series since, reaching the final in 2019 with kids’ TV presenter Karim Zeroual. Find the full Strictly Come Dancing 2023 lineup here. Read More What I gained (and lost) by walking 10,000 steps each day for 5 months Pink fan who went into labour during concert names newborn son after pop star Woman behind viral ‘not real’ plane tirade says her life has been ‘blown up’ Strictly’s Amy Dowden shares health update following second cancer diagnosis How to sleep during hot weather, according to experts What is rheumatoid arthritis?

As the weather warms up and the nights get longer, there’s nothing better than a light and colourful summery feast in the garden, balcony, doorstep or basically any perch in the sun you can find. And there’s few who do it quite as well as Angela Clutton, author of Borough Market: The Knowledge. In her summer column for The Independent, she shares one of her all-time favourite salads: oregano-poached peaches, halloumi and hazelnuts. A mix of sweet and salty flavours, it’s simultaneously refreshing and completely beautiful on the plate. What’s summer without tomatoes? Terrible, that’s what. Clutton says the best seasonal toms need little more than olive oil and salt to bring out their supreme flavour and the salad options are inexhaustible. But one not to be missed is her Nicoise “bundles”. The classic Nicoise elements of anchovy, mayonnaise, capers and egg are piled abord little gem boats for ease of eating. Lastly, her labneh with watermelon, honey and mint is a recipe that straddles the boundary of sweet and savoury, perfect for those for whom dessert is not a priority. Her top tip is to always do more labneh than needed, as it’s such a useful thing to be able to reach for in the fridge. Equipped with these recipes, you’ll be dining al fresco – or faking it indoors if it, ahem, rains – all summer long. Oregano-poached peaches, halloumi and hazelnuts There are fresh herbs, there are dried herbs, and then there are frankly incredible dried herbs. Into that last camp fall dried herbs that are produced to exceptionally high standards and don’t just harness the flavour of the starting point, but elevate it. Those are the only dried herbs really worth having in your store cupboard. This recipe goes for poaching fresh peaches with dried oregano, which brings even more depth of flavour than fresh oregano would. Given the choice, I use one of the beautiful dried sprigs at Oliveology, but their ground oregano is lovely too. The poaching liquor is then reduced to a fragrantly sweet syrup for pouring over tender peach slices and fried halloumi, and finished with seasoned toasted nuts and mint. Perfect for a hot day. Serves: 2 as a main, 4 as a side or small plate Ingredients: 2 tsp dried oregano (or an Oliveology dried sprig) 1 tbsp honey 1 orange 2 peaches 40g skinned whole hazelnuts 1 tbsp fruity olive oil 6 sprigs of mint 225g halloumi Method: Pour 500ml water into a medium saucepan. Add the dried oregano (or oregano dried sprig), the honey and two broad strips of zest from the orange. Bring to the boil and, meanwhile, quarter and stone the peaches. Put them into the water, lower the heat to a simmer and sit a piece of baking paper on top. Simmer for 7-10 minutes until the peaches are fully tender. Use a slotted spoon to lift the peaches out and set aside. If their skins start to flake away as they cool, just peel them off. Strain the poaching liquor, discard the oregano and orange peel, then pour the poaching liquor back into the saucepan. Don’t worry if a few pieces of oregano are left in the liquid. Boil over a high heat for 10-15 minutes to reduce to a syrup – you are aiming for about 75ml syrup. While the poaching liquor reduces, toss the hazelnuts in the olive oil along with some salt flakes and freshly ground black pepper. Set a small dry frying pan over a low heat, then add the seasoned nuts and stir for 3 minutes or until they are just getting nicely toasted. Transfer to a bowl. Once they have cooled, roughly chop with the leaves from the mint sprigs. Cut the poached peach quarters into slices about 1cm thick. Once the syrup is almost sufficiently reduced, cut the halloumi into 1cm-thick slices. Set the same frying pan the nuts cooked in back onto the heat, then add the halloumi pieces turning each over after 2 minutes or so once they are browned. You might need to do this in two batches. Serve either on individual plates or on a large platter. Sit the halloumi on first, then arrange the peach slices prettily on top, scatter over the seasoned nut and mint mixture, and finish by spooning over your oregano-infused peach syrup. Niçoise bundles The classic niçoise salad is served here as individual bundles that are perfect for a summer lunch or starter. I’m giving you two versions: one layers up blitzed olives and capers with egg and an anchovy; for the other, flaked tuna sits on an olive bed with tarragon mayo. Their simplicity makes it important that each ingredient is chosen for maximum flavour. Perhaps especially the fish. I make these with (my favourite) Brindisa Ortiz anchovies and the same maker’s yellowfin tuna belly ‘ventresca, which in one bite of its long, tenderly rich hakes took me from thinking I didn’t really like tinned tuna to stockpiling it. Serves: 4 as a main or 8 as a small plate or starter Ingredients: 16 leaves of little gem lettuce and/or red chicory For the tarragon mayonnaise: 1 egg yolk, at room temperature 1½ tsp moscatel wine vinegar ¼ tsp English mustard powder 100ml sunflower oil 50ml mild olive oil 1 sprig of tarragon For the olive and tuna mix: ½ tsp raspberry vinegar 8 basil leaves 100g pitted black olives, drained weight 110g tinned yellowfin tuna For the egg, olive and anchovy mix: 2 hen’s eggs or 4 quail’s eggs 150g pitted black olives 2 tsp capers 1 garlic clove 7ml peppery olive oil, plus 1 tbsp for drizzling ½ lemon 8 anchovy fillets Method: Wash and dry the lettuce or red chicory leaves. For half of the little gem/chicory leaves: Make the mayonnaise by gently hand-whisking the egg yolk with a pinch each of salt and ground pepper. Stir in the vinegar and the mustard powder, then hand-whisk in both the oils — drop by drop to start with, then in a steady, thin stream — until you have a lovely thick, shiny mayonnaise. Check the seasoning, chop the tarragon leaves and stir through. Sprinkle a little raspberry vinegar, salt and pepper inside eight of the little gem / chicory leaves and line with a basil leaf. Chop the olives and sit them inside. Top with flaked tuna. Serve with the tarragon mayonnaise on top, or alongside to be spooned over. For the other half of the leaves: Hard-boil the 2 hen’s eggs (or 4 quail’s eggs) and set aside to cool. Put the olives, drained capers, peeled garlic, 75ml of olive oil and a good squeeze of lemon juice in a blender and blitz to a paste. Peel the hard-boiled eggs. Quarter them if hen’s, halve if quail’s. Spoon the oli relish inside the lettuce / chicory leaves, sit a piece of egg inside too and then over the top the whole anchovy fillet. Drizzle with the remaining olive oil. Serve the bundles on platters for people to help themselves, or portion up two of each type per person. Labneh with watermelon, honey and mint I like to serve this as part of a medley of salads on a hot day. Or – noting that it is really on the cusp of savoury or sweet – lean into the sweetness and hold back a little on the salt: as a dessert it is especially appreciated by anyone without a super-sweet tooth. Making your labneh is simplicity itself – it is, after all, just strained yoghurt – and a lovely thing to do, so long as you start at least six hours before wanting to eat it. Actually, every part of this recipe can be made ahead of time, chilled, then quickly assembled for serving at room temperature. Serves: 6 as part of a sharing feast Ingredients: 500g labneh made from 900g thick Greek yoghurt (see box) About 800g watermelon 2 tbsp olive oil ½ orange 1 tsp wild sumac 2 tbsp wild thyme honey Handful of mint Method: Spoon the labneh into a large serving bowl. Trim the ends of the watermelon and cut the fruit into triangles about 1cm thick. Mix the olive oil with the juice from the orange, half the sumac and a good pinch of salt. Get a griddle pan (or barbecue) good and hot, brush the watermelon pieces with the dressing and sit the pieces in a single layer in the pan (or on the grill). If using a griddle pan you will probably need to do this in two batches. Turn them over after a couple of minutes, when nicely charred underneath. Let the other side char, then lift the slices out to cool. Add any juices from the pan to your leftover oil, orange and sumac dressing. Whisk in the honey and the rest of the sumac. Add more salt. Sit the watermelon pieces on the labneh and pour over the dressing. Chop the mint and scatter over, then finish with a grinding of black pepper. You can visit Borough Market at 8 Southwark Street, London, SE1 1TL (020 7407 1002) or find more recipes online at boroughmarket.org.uk/recipes. Read More Three quick and easy vegan fakeaway recipes Budget Bites: Three light recipes that sing of summer What the hell is Scandinavian food? Lighter fish pie: Comfort food you won’t feel guilty for eating How to make Norwegian potato pancakes Rhubarb sticky buns for an idyllic Scandinavian afternoon tea

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A professional boxer forced to give up his career after a brain tumour was missed by medics for six years told how he was determined to get his life back. Dad-of-two Peter McDonagh, 45, collapsed at a service station in February 2019 after he stopped the car and started vomiting. He was taken to hospital by ambulance, where he underwent a CT scan which identified a brain tumour near his left ear. An MRI was performed, which identified a mass around 2.7cm by 2.7cm with surgeons removing most of the tumour before radiotherapy. But Peter was devastated to be told the mass had been identified on scans in 2013 and 2017, which were carried out for him to renew his boxing licence. Peter, from Leatherhead, Surrey, hoped to return to his old job as a fishmonger, but it was too unsafe due to issues he now has with balance. He now suffers hearing loss, facial palsy, balance disturbance and psychological symptoms, and is plagued by ‘what ifs’ - but is looking forward to getting hitched. Peter said: “Being diagnosed with a brain tumour was a huge shock to me as I’d been undergoing routine scans for many years so I would’ve expected anything abnormal to have been picked up in those. “One of the main things I’ve struggled with as a result of the tumour is my ongoing symptoms and also having to give up my career. “Boxing was a huge part of my life and I’ve found it really tough to come to terms with no longer being able to compete and do what I love. “After my surgery, I tried to return to my pre-boxing trade of a fishmonger but I also had to give that up as I was unable to balance and the risk of getting hurt was too high. “Since then, I get angry and upset sometimes when I think things may have been different if it the tumour been found sooner. “However, I am on the road to recovery and try my best not to dwell on ‘what ifs’ and focus on my future. The consultant neuroradiologist responsible for performing annual MRI screening on Peter as part of his boxing career, admitted that in 2013 and 2017 a brain tumour was visible on scans but wasn’t reported at the time, which “fell below a reasonable standard of care.” It was also admitted that had it been reported, Peter would have undergone earlier treatment - but as it was missed it continued to grow from 2013 to 2019. Peter collapsed on February 4 2019, when he stopped the car, vomited and fell to the ground. After a CT scan was carried out, he went to A&E four days later complaining of dizziness, and was told the CT scan had found a tumour, which was also visible on a subsequent MRI scan. Previous brain scans for his annual boxing licence were reassessed. On March 12 2019, Peter underwent a 15-hour surgery with the aim of removing around 95 per cent of the tumour, leaving a small mass on the facial nerve to allow it to function properly. He was discharged from hospital five days later, with a plan for six-monthly MRI scans. On 15 March, 2021, radiotherapy was performed following growth of the residual tumour. Two years on, Peter continues to be affected by problems with his hearing and balance, as well as occasional facial twitching and tingling, and he also struggles with his mental health. Since retiring from boxing, Peter is now writing a book about his life and the day-to-day difficulties he faces. He added: “While I would give anything to turn back the clock and change what’s happened, I know that’s not possible. “All I can do now is work hard on my rehabilitation. “I’ve had such great support and I’m determined to get my life back. “I’ve even started writing a book and I hope that by sharing my story, I can show others that there’s help out there.” Thomas Riis-Bristow, specialist medical negligence lawyer at Irwin Mitchell, said: “The last four years have been incredibly difficult for Peter, firstly being diagnosed with a brain tumour but then also having to give up a career he loved as a result. “While he is making great progress with his recovery, he continues to struggle with a number of issues, both physically and emotionally, which have a significant impact on not only him but also his family. “We therefore welcome the admission’s made which will help ensure Peter can benefit from the ongoing rehabilitation he needs to help him move forward with his life. “As part of Action for Brain Injury Week, we join Peter in sharing his story to raise awareness of the help available. We’ll continue to support him as he continues with his recovery.” Action for Brain Injury Week runs from May 15-21 and is supported by the charity Headway. Read More Bowel cancer ‘red flags’ that can show two years before diagnosis Hairy Bikers star Dave Myers says one food has helped him return to work after cancer treatment ‘Hundreds’ of cancer patients denied vital treatment as Israel and Gaza trade fire Father shares cancer symptoms he thought was too much coffee Dean Gaffney says I’m A Celebrity medics ‘saved his life’ after bowel cancer scare GB News in ‘significant breach’ of Ofcom rules over Covid vaccine claims

By Dan Williams JERUSALEM (Reuters) -Israel plans to ease travel for Palestinian Americans from the blockaded Gaza Strip next month