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Ben Cohen’s ex-wife Abby has been diagnosed with cancer. The professional photographer, 44, who shares two children with Cohen, shared a video to her Instagram account documenting her experience with cancer, describing it as the “toughest yet”. In the video, Abby is seen walking into a hospital before undergoing different tests. Several clips show her in a hospital bed, wearing a stoma bag while she is surrounded by her loved ones. Writing on Instagram, Abby recalled that she visited a doctor after having experienced only one symptom. She did not specify where the cancer had been found. “This was and is the toughest yet. I’m unlucky, but lucky, to have been warned only once with a symptom of this terrible illness,” wrote Abby in the post’s caption. She thanked the NHS for “saving” her “life” and taking care of her when she was so “scared and most vulnerable”. The photographer urged her followers to “never ignore” their bodies when warning signs present themselves. “I didn’t [ignore them] and it’s given me a chance to live my new life. In time and with the right treatment, I’m hoping this WILL all be a distant memory for me,” she said. Abby and Ben share twin 15-year-old daughters, Harriette and Isabelle. In the video, the children are seen supporting their mother during her time in hospital. Their father Ben, who is a former England Rugby player, and Abby were married for 11 years before they split in 2014. Cohen went on to start a relationship with his Strictly Come Dancing partner Kristina Rihanoff, whom he was partnered up with during his appearance on the show in 2013. Ben and Kristina welcomed a daughter, Mila, in 2016. The photographer went public with her new partner, David, in 2020. Speaking to MailOnline previously, Abby said that she did not want to be known for her past relationship. “I thought, ‘Everyone still labels me Ben’s ex’ but I’m not that Abby any more. I’m me. I’ve got my two girls. My life. I’ve finally met a really nice man. I want to be known as ‘Abby the good photographer’ or ‘Abby the great mum’. I’m very different. I’m stronger,” she said. Abby has continued to praise Ben as a “fantastic hands-on father”. Read More Woman shares co-worker’s ‘infuriating’ response to her decision to not have children Buckingham Palace responds to Joe Biden’s ‘protocol breach’ with King Charles 5 late summer blooms to plant now Maria Menounos says her tumour ‘doubled’ after first cancer symptoms were overlooked How to check if you have skin cancer: Symptoms and signs to look out Jonnie Irwin makes rare red carpet appearance as he says ‘every day is a gift’

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In the face of mounting pressure from labour shortages, supply delays and skyrocketing energy prices, celebrating British produce is more important than ever. If you’re in a supermarket during the next two weeks, look out for a British Tomato Fortnight sticker. Running until 11 June, the campaign hopes to shine a light on locally grown varieties and encourage consumers to buy British. Not only is that a boon to your carbon footprint and your health, but also to your plate – juicy and packed full of flavour, British toms are an extremely versatile cooking ingredient. They go especially well in this pasta puttanesca, which takes no more than 30 minutes to get onto the table, as well as the tomato, lemon zest and sage risotto with burrata – ultimate comfort food that’s balanced by the natural sweetness of the whole toms. Lastly, in the saffron chicken, tomato, orzo and squash stew, the toms are left whole and added it right at the end for a delightful sweet note. Get stuck in. Piccolo pasta puttanesca This dish doesn’t take much longer than the 30 minutes needed to roast the Piccolo cherry tomatoes. Perfection. Serves: 4 Ingredients: 750g Piccolo cherry tomatoes Olive oil 300g spaghetti 3 garlic cloves, finely chopped 1 red chilli, finally chopped 1 tsp tomato purée 100g pitted black olives, roughly chopped 8 anchovy fillets in oil, drained, roughly chopped 2 tbsp capers, drained 1 heaped tbsp chopped fresh basil To serve: Freshly grated parmesan Fresh basil, to garnish Method: Preheat the oven to 200C/180C fan/gas 5. Tip the Piccolo cherry tomatoes onto a baking tray and drizzle with a tablespoon of olive oil. Roast for 30 minutes. Cook the spaghetti according to packet instructions. Heat a dash of olive oil in a saucepan, add the garlic and red chilli and cook for a few minutes until aromatic. Add the tomato purée and cook for another minute. Remove the roasted tomatoes from the oven, pour any excess liquid into a bowl and set aside. Add the tomatoes (along with the chopped olives, anchovies and capers) to the pan with the garlic and chilli. Sprinkle over the chopped basil. Add a splash of the excess tomato liquid if necessary. Drain the spaghetti and serve with the puttanesca sauce topped with freshly grated parmesan and extra basil. Tomato, lemon zest and sage risotto with burrata The ultimate in comfort food, this risotto really packs in the flavour, balanced by the natural sweetness of the whole Piccolos. Serves: 4 3 tbsp olive oil 2 shallots, finely chopped 2 garlic cloves, finely chopped 1½ tbsp tomato purée 280g risotto rice, such as Arborio Knob of butter 100ml white wine 1 litre stock (made with 1 vegetable or chicken stock cube) 1 lemon, zest only 10 sage leaves, chopped 50g Parmesan, finely grated 250g Piccolo cherry tomatoes, left whole, stalks removed if preferred 115g burrata, divided into quarters 1 heaped tbsp toasted pine nuts Extra virgin olive oil, for drizzling Method: Heat the oil in a large pan. Add the shallots, stir well then cover and cook over a low heat until soft and lightly browned. Add the garlic and tomato purée and cook for another minute. Stir in the rice with a knob of butter, continue to stir and cook for another minute. Pour the wine into the pan and bring to a simmer. Cook for a minute for the rice to absorb the liquid. Add a quarter of the stock and cook to allow the liquid to be absorbed – keep adding more stock as it is absorbed. Stir from time to time. Add the lemon zest and chopped sage. Cook uncovered, stirring from time to time, for about 20-25 minutes, or until the rice is tender and very creamy. Finally, stir in the Parmesan cheese. Meanwhile, heat another pan with a dash of olive oil and cook the tomatoes over a high heat until softened. Divide the risotto among four plates, topped with the Piccolo cherry tomatoes, a quarter of the burrata for each serving, some toasted pine nuts, and a drizzle of olive oil. Saffron chicken, tomato, orzo and squash stew Piccolo cherry tomatoes are left whole and added right at the end of this stew to retain their shape and add a delightful sweet note. You will not be disappointed! Serves: 4 Time: 40 minutes Ingredients: 2 tbsp olive oil 1 onion, finely chopped 4 garlic cloves, sliced 2 boneless chicken breasts, cut into chunks (about 400g total weight) 1 small butternut squash (about 600g/1lb 4oz), peeled and chopped Generous pinch saffron 500ml chicken stock 150g orzo400g whole Piccolo cherry tomatoes Salt and freshly ground black pepper Small handful roughly chopped flatleaf parsley, to serve Method: In a large pan, heat half of the olive oil, then fry the onion for five minutes, or until the onion is softened. Add the garlic and cook for a couple more minutes. Remove from the pan. Add the chicken to the pan and cook on all sides until nicely browned. Season with salt and freshly ground black pepper Add the chopped squash and cook for a further few minutes. Add the saffron and chicken stock and return the onion and garlic to the pan. Cook at a simmer for about 5 minutes. Increase the temperature to a boil, tip in the orzo and turn the heat back to a simmer. Cook for a further 10 minutes, adding a splash more water if it starts to dry out. Tip in the Piccolos and cook for a further few minutes to soften. Season with salt and freshly ground black pepper, and serve garnished with parsley. Learn more about British Tomato Fortnight at britishtomatoes.co.uk/british-tomato-fortnight Read More These recipes will keep you hydrated on hot days 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’ This vegetarian kebab won’t have you missing meat

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Lewis Hamilton apologised to Mercedes after a poor start at the Hungarian Grand Prix allowed Max Verstappen to rack up another win. Verstappen gazumped pole-sitter Hamilton on the downhill run to the opening corner at the Hungaroring before racing off into the distance to score his seventh successive victory of this most one-sided of Formula One seasons. Hamilton finished a disappointing fourth after both McLaren drivers also moved ahead of him inside the first two bends of Sunday’s 70-lap race. Lando Norris was runner-up to Verstappen for the second consecutive race, 33.7 seconds behind the dominant Dutchman, while Sergio Perez fought back from ninth to third with Oscar Piastri crossing the line in fifth. Verstappen’s ninth win from the 11 rounds so far, and 18th from his last 22 outings, sees him extend his championship lead to three figures, moving 110 points clear of Perez, heading into next weekend’s concluding round before the summer break in Belgium. Red Bull remain unbeaten this season, setting a new Formula One record with their 12th consecutive win in a row. Twenty-four hours after he ended a 595-day wait for pole position, Hamilton’s challenge to end a losing streak which now stands at 34 races was over after a few hundred metres. Hamilton’s initial reaction to the lights turning green was fine, but he struggled for traction in the next phase, with Verstappen moving alongside the Mercedes and then ahead under braking for the first right-hander. Hamilton, sharing the front row with Verstappen for the first time since he was denied a record eighth world title in the desert, could do nothing to prevent Verstappen barging his way through. Forced wide by Verstappen, Hamilton then lost two further positions. First to Piastri at the same right-hander, before Norris also muscled his way ahead of the seven-time world champion around the outside of the next bend. Hamilton had a nibble back at his countryman on the long run up to Turn 4 but Norris held firm. A contrite Hamilton was straight on the radio. “Sorry about that, guys,” he said. “Don’t sweat about it, Lewis,” came the reply from Hamilton’s ever-upbeat race engineer, Peter Bonnington. “It is going to be a long race.” Further back, and a slow-starting Zhou Guanyu mimicked a ten-pin bowling ball when he bumped into the returning Daniel Ricciardo, who hit Esteban Ocon, who in turn collided with Alpine team-mate Pierre Gasly. Zhou was given a five-second penalty as both Alpines were unable to continue on a disastrous afternoon for the French team. As Verstappen did what Verstappen does and controlled the race to perfection, Hamilton was struggling for speed. He questioned if his Mercedes team had turned down his engine after falling a dozen seconds back from Verstappen by the time he stopped for fresh rubber on lap 16. He then expressed his exasperation at being cast more than 10 seconds behind third-placed Piastri, the Australian dropping behind team-mate Norris at the first round of stops. “Where am I losing all the time?” he asked, adding: “It is just the car is slow.” Perez started ninth following another below-par qualifying, but by lap 40 he was crawling all over the back of Hamilton’s Mercedes. To his credit, the Briton held off Perez before the Red Bull man dived into the pits. Bonnington called on Hamilton to pick up the pace. But the despondent 38-year-old replied: “This is as fast as it goes, mate. That is what I have been saying.” When he finally stopped for rubber for a second time with 20 laps to run, Hamilton dropped to fifth, with Perez now running in third after fighting his way past Piastri. Piastri was suddenly struggling for speed and Hamilton wiped out a six-second deficit to the Australian inside a handful of laps and at the start of 57 he breezed past the McLaren man at the first corner. Hamilton set about hunting down Perez, wiping out significant chunks of time in the closing laps, without getting close enough to challenge, crossing the line 1.5 seconds back from the Mexican and 39 behind Verstappen. Charles Leclerc finished sixth while George Russell, who started 18th, passed Carlos Sainz for seventh with five laps remaining. The Briton was then bumped up one place after Leclerc was penalised five seconds for speeding in the pit lane. On his first race back in the saddle after being dumped by McLaren at the end of last season, Ricciardo – despite slipping to last after Zhou’s first-corner antics – finished a commendable 13th in his AlphaTauri. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live I held my breath – Lewis Hamilton enjoys ‘extraordinary’ run to pole in Budapest Max Verstappen gives hope to rivals after coming 11th in Hungarian GP practice Like someone cut my heart out – Claire Williams on sale of father’s F1 team

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The European Food Safety Authority said on Thursday it had not found "any critical areas of concern" preventing the controversial and widely used herbicide glyphosate from being...