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Samantha Womack has said she would’ve delayed her own cancer treatment in solidarity with striking NHS staff who “shouldn’t be eating from food banks”. The former EastEnders actor, 50, announced she had been diagnosed with “brutal” breast cancer in August last year – shortly after Dame Olivia Newton-John died from the disease. Last December, NHS doctors and nurses went on a nationwide strike demanding better pay amid a cost-of-living crisis and rising inflation. Describing herself as a “huge advocate” of England’s national health service, she called it “one of the best gifts we have” in an interview with Press Association. She added: “But when you’ve got the people who are working as hard as they are doing the hours they are, not being supported, even if it would have delayed my own personal treatment, “I would have been out there fighting with them, because I’m absolutely desperate for them to be paid properly and appropriately for what they do,” she continued. “They certainly shouldn’t be eating from food banks.” She also told the agency Newton-John’s death made Womack want to share her own diagnosis, “because I thought everyone knows someone that’s got cancer”. “It was very poignant for me when I got my diagnosis that she had lost her battle and they happened within the same timeframe,” she explained. Womack, who played Ronnie Mitchell on the hit BBC soap until 2017, told fans in January 2023 that she had overcome breast cancer. The British actor is now lending her support to a campaign enabling greater access to a new AI breast cancer diagnostic tool called Digistain. The UK’s first breast cancer risk profiling solution, Digistain helps patients better understand their cancer and the specific treatment that will most benefit them. Womack said she didn’t know about Digistain when her cancer was diagnosed, and that she was “anxious not to have chemotherapy” if she didn’t require the “brutal treatment”. “I knew that there was a test called the Oncotype test, which is very similar....(but) it’s incredibly expensive so it’s just not available to most people,” she added. Womack said the test gives a ratio of how beneficial chemotherapy would be and she was “on the fence” so had two rounds before making the decision to stop. Last October, Womack gave fans a health update while receiving the treatment, explaining that she had gotten her appetite back but was struggling with migraines. Elsewhere in the interview on Friday (12 May), Womack reflected on life after being given the all-clear and how it has changed her perspective. “It’s apparent in every little thing that you think,” she continued. “It’s a bit like learning to think and speak in a different language and it’s quite exhausting, because you’re not quite the same person that you were so everything is just slightly shaded in a different colour.” Read More Rainy bike rides and jellybean bribes: The secrets of royal coronation photographer Hugo Burnand Taylor Swift fans react to new photo ‘confirming’ Matty Healy romance: ‘I’m going to cry’ The Bear star Jeremy Allen White’s wife Addison Timlin reportedly files for divorce Meghan is ‘cuckoo’ in royal nest and her ‘woke hang-ups’ will destroy marriage, says Labour grandee Robert De Niro reveals name of newborn daughter as he shares first photo of seventh child

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Lando Norris wanted to turn the air blue following his accident with Lewis Hamilton at the Spanish Grand Prix – but stressed his compatriot did not do anything wrong. Norris started third after a fine performance in qualifying, but his race was over inside two corners when he drove into the back of Hamilton’s Mercedes. Norris was forced to pit for a new front wing, relegating him to the back of the field. The 23-year-old Briton eventually took the chequered flag in 17th place. Hamilton continued without damage, finishing runner-up to Max Verstappen. Asked what went through his mind following his first-lap prang, Norris said: “F***. Max [Verstappen] went off the track and a bit wide, so he had to bounce over the kerb at Turn 2. Everybody checked up and I was too close to Lewis to react and brake so it was just unlucky in my opinion, and a racing incident. “Lewis didn’t do anything wrong. I touched his wheel, nothing happened to him, maybe it made him quicker today.” Following a brief resurgence, McLaren are on something of a downward spiral. Norris has scored only a dozen points from the opening seven rounds, leaving him 11th in the standings. And the highly-rated Briton, who is under contract with McLaren until the end of 2025, painted a gloomy picture for the remainder of the campaign. “The pace was as expected as it was today which was bad,” he said. “I don’t think we expected anything else. “We were slow and we have been all year. Yesterday was a special day. Some of the good teams struggled and some of the worst teams did a better job. People made mistakes and we capitalised on that. “But we are clearly nowhere near as quick as the top-five teams so there is no point thinking about finishing in the points because we are not quick enough. “There are no new parts on the car. We had a upgrade in Baku and that was about it. It maybe brought us half-a-tenth to a tenth. “A lot of teams have brought upgrades to the last few races and we haven’t. We are not expecting anything more than we are doing and if we get in the points it is an amazing day but the expectation is that we won’t.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Max Verstappen tops rain-hit final practice for Spanish Grand Prix Lewis Hamilton toils in 12th as Max Verstappen and Red Bull dominate in Spain Fernando Alonso: Hamilton can win eighth title but Verstappen can break records

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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