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Chrissy Teigen took to Instagram to share a topless photo of herself, but as a health reminder. On Thursday (17 August), Teigen posted a photo of herself laying on an exam room table in a doctor’s office with the caption: “Mammogram/boob ultrasound reminder!” She later explained in the comments that she had completed both an ultrasound and a mammogram in the same day. “When else do you get to see your boob as a one inch steak?!” the caption continued. “Ultrasound also comes with free t***y lotion good for the entire day!!” Teigen’s fans expressed their gratitude for the mammogram reminder, as they shared the importance of having the routine procedure. “Good for you. Early detection is best,” one commenter said. “I read your post as I sit at chemo for stage four breast cancer... I wish so badly that I would have acted earlier.” “Mammo saved my life a year and a half ago! Thanks for reminding everyone,” a second commenter agreed. Even a breast radiologist chimed in, saying: “As a breast radiologist, thank you for this post!” A mammogram is an x-ray picture of the breast used to check for breast cancer in women. A screening mammogram can detect otherwise invisible signs or symptoms of the disease that cannot be felt, while a diagnostic mammogram can be used to check for breast cancer after a lump or another sign of breast cancer has been detected. The American Cancer Society recommends women between the ages 45 to 54 should get a mammogram every year, while those who are above 55 years old can switch to receiving a mammogram every two years. Some women should consider continuing their getting mammograms yearly, depending on their family history with breast cancer. This wasn’t the first time that Teigen, 37, has taken to social media in order to talk about her health. Over the years, the cookbook author has openly discussed her fertility journey with her husband, John Legend. The couple currently share four children together: seven-year-old Luna, five-year-old Miles, five-month-old Esti, and two-month-old Wren, who was born via surrogate. She previously opened up about how different it’s been transitioning from two children to three, after they welcomed daughter Esti in January of this year. “We always joke that Esti is different from Luna and Miles in the way that you really have to do a few extremely specific things with her to get her to calm down or sleep,” Teigen captioned an Instagram video in April of herself, as she held her youngest daughter. “She likes an aggressive rock where your back has to hit the couch repeatedly, a butt pat, a shh shh sound, a bounce between rocks, her body flat against your chest, one arm up and some sort of clothing to grab. I think it’s because I rode a jerky camel uphill for too long when I was pregnant,” Teigen added. After Wren’s birth in June, Teigen took to Instagram to reflect on her and the “All of Me’’ singer’s journey trying to conceive children, following the loss of their son Jack at 20 weeks in 2020. According to Teigen, she didn’t think she could “carry any more babies on [her] own” but still wanted four children for “as long as [she could] remember.” The pair reached out to a surrogacy agency in 2021 with the hopes of “having two tandem surrogates, each to bring us a healthy baby boy or girl,” Teigen recently revealed on Instagram. Early on in their journey, Teigen said she decided to try and get pregnant one more time and began IVF treatments again, which had previously helped them welcome their eldest two children. “We made new embryos. We did my transfer, and were so happy to learn it worked - we were pregnant with our little girl, Esti,” she wrote about her daughter, whom she gave birth to in January of this year. According to Teigen, at the same time, the parents met the “most incredible, loving, compassionate surrogate we could ever imagine.” The couple also decided to show their appreciation for their surrogate, Alexandra, by naming Wren after her. Their youngest son’s full name is Wren Alexander Stephens. Read More Chrissy Teigen reveals her surrogate pumps breast milk for her and John Legend’s baby John Legend and Chrissy Teigen sleep over at Barbie’s Malibu dreamhouse: ‘So jealous’ John Legend and Chrissy Teigan capture daughter saying ‘dada’ for first time in heartwarming video Influencer Caleb Coffee hospitalised after falling off cliff in Hawaii Mediterranean lifestyle helps people live longer, science says Why every parent should know about ‘money muling’

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We’re all sick of hearing about them by now, but air fryers are still enjoying “a moment”. They can also really help reduce the time and energy it takes to make a dish, so we’ve teamed up with the culinary geniuses at Sorted and used this piece of magical kit to cook up three dishes that use it in three different ways. From deeply savoury cheesy sausage-stuffed peppers with vibrant spinach pesto, to hearty and comforting potato and sausage hash with a smoky tomato sauce, these recipes not only showcase the versatility and convenience of air fryers, they’re also pretty damn delicious. Not to forget the crispy chicken thighs and tomatoes with lemon, caper and almond couscous, which demonstrates the art of achieving both crispiness and succulence without the oil. Go forth and revolutionise. Cheesy sausage-stuffed peppers with spinach pesto We use red peppers in this recipe, but if you can’t find them, use any colour of bell pepper to your liking. Serves: 2 Ingredients: 3 red bell peppers 4 tbsp olive oil 250g microwave brown rice 120g cream cheese 1 tbsp tomato purée/tomato paste 4 pork sausages 100g cheddar 200g fresh spinach 30g almond flakes 1 clove garlic 15g fresh parsley 1 lemon Method: 1. Preheat the air fryer: preheat the air fryer to 200C. 2. Prep the peppers: cut 3 bell peppers in half lengthways and scoop out all the seeds from their centres. Rub the peppers with 4 tbsp of olive oil on the board and season with salt. 3. Assemble the filling: crumble 250g of cooked brown rice into a large mixing bowl. Add 120g of cream cheese and 1 tbsp of tomato paste, then coarsely grate in 25g of the cheddar - we will use the rest later. Squeeze in the meat from the casings of 4 sausages. 4. Mix it up: season with salt and pepper, then fold everything together, ensuring the sausage meat breaks up and is well dispersed through the mix. 5. Fill the peppers: divide the mix between the oiled pepper cups - there is no need to press and compact the mixture into the peppers. 6. Fry: pop the pepper halves in the draw of the air fryer, filling side up, and cook for 17-20 minutes until golden in places and piping hot throughout. When cut into, the sausage shouldn’t be pink. Get on with the rest of the dish in the next steps while you wait. 7. Get the spinach ready: add 200g of spinach to another mixing bowl and cover with cling film. 8. Cook the spinach: microwave on full power for 3-4 minutes, until darkened and wilted. 9. Assemble the pesto: once the spinach is ready, add 30g of almond flakes, 1 peeled garlic clove and 15g of parsley to the bowl. Coarsely grate in the remaining 75g of cheddar, then finely grate in the zest from 1 lemon, and squeeze in its juice. 10. Blend it up: blitz everything together with a hand blender, until smooth. Season to taste with salt and pepper. If you are still waiting for the peppers, now would be a great time to crack on with a bit of washing up. 11. Serve: divide the pesto between plates and spread it out to form discs. Top with 3 pepper halves per portion and tuck in. Potato and sausage hash with smoky tomato sauce This recipe can be vegetarian-ised by using veggie sausages instead! Serves: 2 Ingredients: 600g loose white potatoes 1 red onion 4 pork sausages 4 tbsp olive oil 4 cloves garlic 1 tbsp smoked paprika 400g tinned chopped tomatoes 15g fresh parsley 45g cream cheese Method: 1. Preheat: preheat the air fryer to 200C. 2. Prep the potatoes and onions: Cut 600g of potatoes into bite-sized chunks, then halve, peel and roughly slice 1 red onion. Add the veg to a large mixing bowl. 3. Add the sausage: squeeze the meat from the casings of 4 sausages into the bowl, creating little meatballs as you pinch them off. 4. Oil and toss: toss everything with 2 tbsp of the oil and a generous pinch of salt. Remember to wash your hands after handling raw meat. 5. Fry: tip the oiled potatoes, onions, and sausage balls in the draw of the air fryer and cook for 20-25 minutes, until golden in places and the potatoes are soft throughout. Give everything a toss halfway through cooking to ensure an even colouring. Get on with the rest of the dish in the next steps while you wait. 6. Prep the garlic: peel and mince 4 cloves of garlic. Add them to a medium saucepan along with the remaining 2 tbsp of olive oil. 7. Fry: place the pan over a medium heat and slowly fry for 2-3 minutes, until the garlic starts to colour. 8. Add the paprika: add 1 tbsp of smoked paprika and fry for a further 20-30 seconds, until very fragrant. 9. Add the tomatoes: add 1 400g tin of chopped tomatoes to the pan along with a generous pinch of salt. 10. Simmer down: simmer for 6-8 minutes, until reduced by S. Get on with the rest of the dish in the next steps while you wait. 11. Chop the parsley: finely chop 15g of parsley, then crack on with a bit of washing up while you wait for the sauce. 12. Blend: once the tomatoes have reduced by S, add 45g of cream cheese and blitz until smooth with a hand blender. 13. Serve: divide the sauce between plates and top with the fried potato, onion, and sausage. Scatter over the chopped parsley and serve. Air fryer crispy chicken thighs and tomatoes with lemon, caper and almond couscous If you aren’t into capers, you can leave them out or replace them with green olives. Serves: 2 Ingredients: 4 chicken thighs, bone-in, skin-on 200g cherry tomatoes 3 tbsp olive oil 150g couscous 2 tbsp capers 20g almond flakes 1 lemon Method: 1. Preheat: preheat the air fryer to 200C. Fill the kettle with water and put it on to boil - this will be for the couscous later. 2. Oil and season: add 4 chicken thighs to a large mixing bowl along with 200g of tomatoes. Toss with 2 tbsp of the olive oil and a generous pinch of salt, ensure everything is fully coated. 3. Get ready to cook: add the tomatoes and chicken to the tray of the air fryer. Ensure the chicken thighs are positioned on top of the tomatoes, skin-side up. 4. Cook: cook for 20-25 minutes, until the chicken’s skin is crispy and the tomatoes are soft and jammy. Get on with the rest of the dish in the next steps while you wait. 5. Assemble the couscous: add 100g of couscous, 2 tbsp of capers, 15g of the almond flakes, the remaining 1 tbsp of oil and a generous pinch of salt to another large mixing bowl. 6. Add the water: add enough boiling water from the kettle to just cover the grains, then give everything a quick stir. 7. Cook the couscous: set aside to cook the couscous for 6-8 minutes, until the grains are soft and have absorbed all the water. Crack on with a bit of washing up while you wait. 8. Finish the couscous: once the couscous is ready, finely grate over the zest from 1 lemon and squeeze in its juice. Fluff the grains with a fork and fold everything together. 9. Serve: divide the couscous between plates and top with the tomatoes and chicken. Scatter over the remaining 5g of almond flakes and serve. Find out more about Sorted and their nifty meal-planning app Sidekick at sortedfood.com/sidekick. Read More The dish that defines me: Evelin Eros’s rum cake ‘It started with a radish’: Chef Simon Rogan reflects on restaurant L’Enclume at 20 The true story – and murky history – of Portuguese piri piri oil ‘My depression stopped me doing what I loved most in life – cooking’ What Bake Off’s Jurgen Krauss really thinks of his shock elimination How to pull off a traditional German babka chocolate braid

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