Strictly Come Dancing’s Amy Dowden has revealed that she was rushed to hospital on Monday, where she learnt that a blood clot had been found on her lung. The professional dancer, 33, who first joined the cast of Strictly in 2017, announced that she could no longer compete in the BBC show earlier this year after she was diagnosed with stage three breast cancer and started receiving chemotherapy treatment. Dowden has been sharing health updates with her fans on social media throughout her treatment and shared the happy news last month that she had completed all eight rounds of chemotherapy. However, in a new update, Dowden told her fans on Thursday (30 November) that she has had a “nightmare week” after she was unexpectedly rushed to hospital. “It seems to be never-ending,” she said in a video shared on Instagram. “I was rushed into hospital on Monday and it came to our knowledge on Tuesday that I’ve got another blood clot on my lung and they were really worried that the clot was travelling to my heart or affecting my heart… luckily enough it’s not,” she said. “This was shock and it just means now… I’m really gutted… I was on blood thinners anyway for the blood clots in my arm…. I’ve still got a blood clot on my lung and obviously, it’s quite close to my heart – there’s a risk. Dowden said she is receiving regular blood thinning rejections for the “foreseeable” and will have another scan in a few weeks. The Welsh choreographer added that she felt frustrated from experiencing another setback, just weeks after she told her fans that she had fractured her foot and would not longer be able to appear in remaining episodes of Strictly. While she was not competing, she had been heavily involved in the latest series wherever she could. Dowden said that she had been working hard to get her “life back” post-chemotherapy and had planned a busy week with voiceover work. “You just get into your head when you finish chemo that that’s it. But you learn… it really isn’t. This chemo is still in my body. It’s three weeks today since I finished chemo. “I’m home now after a few nights in hospital and I’ve for the [Christmas] tree up so at least it’s cosy.” She admitted that she’d had a “rubbish rubbish week” after her hospital scare and was also concerned about the lack of growth of her hair post-chemotherapy. “I’m really frustrated because I thought my hair was coming back way quicker. Looking at photos from a couple of weeks ago, I look like I had more hair than I do now,” she said. “I have to wait until this chemo comes out of my system. But I just sem to be losing… they’re microbladed… but my eyebrows and eyelashes are just going. That’s what’s frustrated [me] and is getting me down.” “I’m gonna rest up because I want to get back to Amy and get back to doing what I love.” Despite not being able to be involved competitively in Strictly, Dowden has delighted fans when she’s made several surprise appearances throughout the current series. In October, Dowden arrived on the show in a sparkly gown to read out the terms and conditions for voting. Dowden later revealed that she decided to “brave the bald” just moments before appearing in front of the cameras, with the professional dancer crediting her Strictly cast members for giving her the “courage” to ditch her wig. Dowden was diagnosed with breast cancer in May, and underwent a mastectomy in July. The professional dancer was later told she would have to begin a course of chemo after doctors discovered the cancer had spread. In a new interview, Dowden shared that watching Strictly was “a great help” while she was undergoing treatment, adding the BBC team has also “gone above and beyond” to include her this season. “I’m my fellow professionals’ biggest cheerleader. I know people are like, ‘Yeah, yeah...’ but we’re the best of friends,” she told Women’s Health magazine. Dowden also said that her castmates – including Dianne Buswell, Carlos Gu, and Katya Jones – “check in on me” every day, while the production team has aimed to involve her in each week. Strictly Come Dancing continues Saturday 2 December at 18.40pm on BBC One. Read More Sam Thompson admits fears about ADHD and parenthood on I’m a Celeb Paris Hilton says using surrogacy was a ‘difficult decision to make’ Megan Fox says she’s raising her sons so they are ‘not like men that I’ve been with’ Sam Thompson admits fears about ADHD and parenthood on I’m a Celeb Paris Hilton says using surrogacy was a ‘difficult decision to make’ Megan Fox says she’s raising her sons so they are ‘not like men that I’ve been with’

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Easy to make, full of fresh flavour and healthy, tomato salads are perfect whether you’re looking for a light side dish, to jazz up your packed lunch or something super simple for dinner. British Tomato Fortnight (29 May-11 June) is a great excuse to try out some of our favourite tomato salad recipes. Putting together a Buddha bowl, which is infinitely adaptable to whatever you’ve got in the fridge, is a great place to start. The one below uses whizzed up cauliflower in place of rice, for an extra health kick. The roasted tomato, asparagus and feta salad is all about quality ingredients and simplicity, which make a real feel-good dish. Lastly, combine roasted tomatoes with some of the freshest flavours of spring to make a warm salad with purple-sprouting broccoli, halloumi and anchovies. Delicious. Tomato Buddha bowl Using fresh Piccolos, we’ve created this deconstructed “fajita” Buddha bowl featuring “rice” made from whizzed up cauliflower. Delicious. Serves: 4 Ingredients: 2 red onions 2 red peppers Olive oil 2 garlic cloves, crushed 1 x 400g can black beans 2 tbsp cider vinegar Generous pinch smoked paprika 1 red chilli, halved Lime juice, to taste 2 corn on the cob, halved 1 cauliflower, chopped 1 heaped tsp cumin seeds 350g Piccolo cherry tomatoes To serve: 1 avocado, sliced 4 radishes, sliced Small handful coriander leaves Lime wedges Chipotle paste (optional) Method: Preheat the oven to 180C/gas mark 4. Cut the red onion into wedges and slice the red pepper into quarters. Drizzle with olive oil and roast for 30 minutes. Heat some oil in a pan and add the garlic. Fry for a few minutes over a low heat. Drain the black beans, retaining a little of the water they came in. Add the beans to the pan with the cider vinegar and smoked paprika. Add the halved chilli to the pan. Cook the beans for about 15 minutes, adding a splash of the retained can water if they start to dry out. Add a splash of lime juice at the end of the cooking time. Meanwhile, cook the corn in a pan of boiling water for about five minutes until slightly soft but not completely tender. Drain and dry the corn. Pulse the cauliflower in a food processor until it looks like grains. Dry fry the cumin seeds in a non-stick frying pan and then remove from the pan. Add a dash of oil and the cauliflower and fry until toasted. Add the cumin back to the pan. Keep warm.Heat a griddle pan and griddle the boiled corn on the cob halves until nicely charred. Set aside the corn and then char the Piccolo cherry tomatoes in the griddle pan. Serve the cauliflower in bowls, topped with the black beans. Arrange the red onions, red peppers, sliced avocado, radishes, coriander leaves, sweetcorn, lime wedges and Piccolo cherry tomatoes on top. Serve with a dash of chipotle paste if liked. Roasted tomato, asparagus, and feta salad This salad is all about quality ingredients and simplicity. Roasted Piccolo cherry tomatoes and asparagus flecked with fennel seeds, lemon zest and feta make a real feel-good dish. Serves: 2 Ingredients: 1 small bunch asparagus, trimmed 400g Piccolo cherry tomatoes, still on the vine Extra virgin olive oil 1 garlic clove, finely sliced 1 tsp fennel seeds 2 sprigs rosemary 30g feta 1 lemon, zest of 1 lemon, and dash of the juice Freshly ground black pepper, to taste Method: Preheat the oven to 190C/170C/gas 5. Place the asparagus and Piccolo cherry tomatoes on a baking tray and drizzle with extra virgin olive oil. Scatter over the garlic and fennel seeds. Lay the rosemary sprigs on the side. Roast for about 10 minutes, or until the asparagus is cooked through. Remove from the oven and crumble over the feta. Add the zest, lemon juice and freshly ground black pepper. Drizzle with a dash more olive oil. You may not need to season with salt as the feta will bring salt to the dish already. Warm salad of roasted tomatoes, purple-sprouting broccoli, halloumi and anchovy Combine roasted Piccolos with some of the freshest flavours of spring to make this easy salad with the addition of chopped anchovy in the dressing. Time: 45 minutes Serves: 4 Ingredients: 200g whole Piccolo cherry tomatoes, off the vine 1 whole garlic bulb 6 tbsp extra virgin olive oil Few sprigs thyme 250g new potatoes, or ideally Jersey Royal, halved 250g block halloumi, sliced 2 tbsp balsamic vinegar 4 anchovies, finely chopped 200g purple-sprouting broccoli, broken into small florets Small bunch fresh mint, chopped Freshly ground black pepper Method: Heat the oven to 170C fan/gas 3 (fan). Put the Piccolo cherry tomatoes in a roasting tin, break the garlic bulb up into cloves and drizzle with a tablespoon of olive oil. Nestle the thyme sprigs in with the tomatoes and roast for 20 minutes. Drain off the liquid to set aside for the dressing. Once cool enough to handle, pop the garlic out of each clove and set aside. Boil the potatoes in a pan of boiling salted water for about 15 minutes, or until cooked through - this will depend on the size of the potatoes. Heat a griddle to hot and griddle the sliced halloumi until nicely browned and cooked through. For the dressing, measure out 2 tablespoons of the reserved Piccolo cooking liquid into a small bowl, add the two tablespoons of vinegar, four tablespoons of olive oil and the chopped anchovies. Whisk together. Heat another tablespoon of oil in a pan or wok and add the broccoli. Cook for a minute, then tip in the drained potatoes, once they are covered in the oil, add the tomatoes and garlic to the pan and stir. Remove from the heat. Arrange the warm salad on four plates, top with the halloumi and pour over the dressing. Finish with a little freshly ground black pepper and the chopped mint. Serve warm. Learn more about British Tomato Fortnight at britishtomatoes.co.uk/british-tomato-fortnight Read More These recipes will keep you hydrated on hot days Try one of these pasta recipes this British Tomato Fortnight 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’

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