Gemma Atkinson has given birth to her second child with Strictly Come Dancing professional dancer Gorka Marquez. The former Emmerdale actor, 38, announced on Instagram that she and her fiancé had welcomed a baby son, whom she called “utterly wonderful”. Writing on her Instagram Stories on Wednesday morning (19 July), Atkinson told her 1.8m followers: “Little man is here! He arrived safe and sound and he’s utterly wonderful. “We’re all home together soaking up this lovely little bubble before Gorks has to leave for Strictly rehearsals next week.” She added: “Thank you for all the lovely well wishes. Our family is complete.” Her partner Marquez shared the same message on his own Instagram page. The couple, who already share a three-year-old daughter, Mia, met when Atkinson appeared on Strictly Come Dancing as a celebrity contestant in 2017. Though they were not coupled up on the dancefloor, the pair started dating after the show wrapped. When Atkinson gave birth to their first child, Mia, in 2019, she needed an emergency c-section and suffered a haemorrhage after the birth, losing nearly a litre of blood. Following the experience she said she was initially “adamant” that she and Marquez would not want another child. “All these things were going through my mind, what did I do that caused all that to happen? I was telling myself for weeks and weeks I’d failed at childbirth,” the actor told Channel 4’s Steph’s Packed Lunch last year. “I was having horrible dreams that someone was going to take Mia from me. I remember my mum running into my bedroom and I was sat up screaming, sweating.” Atkinson added that a woman approached her and her mum when she was out with Mia one day and said: “Oh I believe it [the birth] wasn’t a success was it, you know, what happened?” Atkinson’s mother replied: “It was a huge success, Mia’s there, Gemma’s here, total success.” “Something clicked in me then,” Atkinson said of the exchange. “My body had done me proud because it had recovered and got me through. “I’m at the stage where I want a sister or brother for Mia. The first few months of Mia’s life, I kept saying to my partner, Gorka, ‘I’m not going through that again’. I’ve now come out of it and I feel I could.” According to the Birth Trauma Association (BTA), around 30,000 women per year experience birth trauma in the UK. The radio presenter said at the time that she met with a psychotherapist to learn more about birth trauma and how women can be helped through it. “It was strangely comforting speaking to the women, it makes you feel like you’re not on your own, you’re not the only person who had a difficult labour,” Atkinson added. Read More Influencer Annabelle Ham dies at age 22: ‘A light to the world’ Cruise line apologises after passengers witness dozens of pilot whales being slaughtered Groom sparks backlash over wedding prank he pulled on his bride: ‘Huge red flag’ Nearly half of women feel ‘too unfit’ to enjoy exercise this summer – how to overcome fitness fear Anorexic woman, 47, who wants to die may soon be able to under Canadian law Mindy Kaling shuts down weight loss question as ‘people take it so personally’

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Queer Eye star Tan France and his husband Rob France have welcomed their second baby together via surrogate. The 39-year-old reality TV star confirmed the birth of their son, Isaac, on Instagram. “Welcome baby boy #2, Isaac France, born this past weekend. He completes our little family perfectly,” he captioned the post, which featured the new family of four. The Next in Fashion host also shared his thanks for their surrogate, writing, “And a huge thank you to our incredible warrior of a surrogate, for giving us the greatest gift one could ever give.” In the comments, France’s fellow Queer Eye co-stars rushed to congratulate the couple on their newest addition. Bobby Berk wrote, “My babies havin babies,” while Karamo Brown said: “So happy for the world to meet your new beautiful baby!!! What a blessed family!” “Awee Tannay!!!! Cutest family,” commented Jonathan Van Ness. France announced on 13 April that he and his illustrator husband were welcoming a new addition to their family summer. In August 2021, the parents welcomed their eldest son, Ismail, who was born prematurely. In a video clip posted to Instagram, France revealed that the couple have been wanting to expand their family for a “long time”. “Hard to believe it was two years ago today we announced Ismail was on his way! And today – we couldn’t be prouder to share that he’s going to be a big brother!” France captioned the post. “Becoming dads has been our greatest joy, and we are so excited to grow our family with the help of our wonderful surrogate.” The British-American fashion designer previously recalled the moment he and his husband learned their surrogate was pregnant last December. “We were over the moon,” France said in an interview with People in April. “It was the best feeling ever. I mean, it felt almost as shocking as the first time. I was overjoyed, in tears, I couldn’t believe that it had finally happened again. It was just the most incredible feeling.” France explained that the couple decided to have another child because they wanted their son Ismail to have a built-in best friend that was also close in age. "We wanted him to have someone that will be his person that he’s tethered to,” France told the outlet. “I’m really close with my siblings and my husband is really close with his, so we wanted to create a family where [our child] would have more support other than just Rob and I.” He added the most exciting part about expecting another baby is that Ismail will “have somebody hopefully for the rest of his life that he gets to call his person”. While he revealed that the couple already know the sex of their unborn baby, they won’t be sharing it with fans just yet. However, the two have already picked out a name for baby number two. Speaking to People, France also gave insight into the couple’s “wonderful” relationship with their surrogate, whom he praised as an “incredible woman.” “The only thing that’s different is that she’s out of state,” said France, who lives in Salt Lake City, Utah. “So we don’t get to see her in real life as much, but we see her on FaceTime or Zoom. We text regularly, and so it’s been great.” In August 2021, Tan France and husband Rob welcomed their eldest child Ismail seven weeks earlier than his due date. The newborn spent three weeks in the NICU (newborn intensive care unit) before he was taken home. “Give our son a warm welcome,” France captioned a photo of the parents smiling with their son. “Ismail France, born July 10th.” “He came seven weeks early, so he’s been in the NICU for the past three weeks,” he wrote. “But, today, we finally got to bring him home. We love him so, so much. Like, fully obsessed.” France added that their surrogate was “doing so great” post-labour and they “couldn’t be more grateful for the greatest gift in our lives.” Read More Tan France reveals his grandfather used to make knockoff Disney products Queer Eye’s Tan France welcomes first child after surrogate gives birth seven weeks early Queer Eye’s Antoni Porowski engaged to boyfriend Kevin Harrington How a hay fever medication transformed my life Dermatologist horrifies viewers by discussing mites that live in your skin ‘Unsupportive backgrounds’ make LGBT+ youth twice as likely to have suicidal thoughts – report finds

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Joining the Dent family in 1985, our microwave had somewhat of a bad start. It arrived, fresh out the box from Comet, in the midst of an argument. My mam had not greenlit the purchase of this cumbersome stainless-steel cube, with a vivid orange door, that Dad and I were loading onto her already packed kitchen worktop. She did not share our enthusiasm for this magical, space-age item we’d seen on BBC’s Tomorrow’s World and knew would take our snacking into the future. She was mainly outraged at the whopping £100 sum I’d cajoled Dad into spending. “I don’t trust it,” said Mam, reeling off a list of concerns, including microwaved innards, catastrophic explosions and partially cooked food giving us rampant salmonella. The truth was a little less exciting: I remember us loading the first maris piper inside, pricked all over with a fork, blasting it on HIGH for seven minutes, hoping for a crisp, fluffy jacket spud, only to find a rock-hard lump with a thin, waxy skin that hissed and spat from the holes. “See? Useless!” said Mam. My dad and I were sheepish. But as the weeks went on, Mam’s attitude to the microwave softened. For a start, it was saving her a fortune on gas as we almost stopped using the hobs for tinned spaghetti, soup, baked beans, tinned custard. Plus, the defrost button meant we now had access to all those mystery items she’d deep-frozen months back. Potato became a thing of joy as we discovered “micro-mash” (real potato, already peeled, mashed and frozen). Mam and Dad worked, so now my brother Dave and I could rush home from school and warm up glamorous microwave meals we’d begged Mam for on the big Friday shop. Macaroni cheese in a plastic tray! Microwave chips in a box! We learned how to heat food thoroughly, stopping halfway to give it a stir, before lazing on the couch, watching Miami Vice with our microwave chicken chow mein, feeling like we were fully living the dream. Nowadays, I try to limit my intake of such shiny-packeted E-number-filled joys; but still, I can’t live without my small, sleek, silver microwave. Life is too short to use a pan for frozen peas or spaghetti hoops; and how would I live without a quick 800W blast to thaw and separate veggie sausages before hurling them in the air fryer, or to defrost frozen mince before whipping up a quick chilli? Some foodie types are snobbish about the microwave; I see it as a loyal friend who has had my back for over 30 years Watt’s on the menu? Make the most of your microwave to conjure up clever meals that save on time and energy use. These ingenious recipes are from Ocadolife. Easy perfect rice with smoked trout and broad beans If you have trouble boiling rice on the hob, you’re going to love this method. It’s super-easy and yields flawless results every time. Here, it’s teamed with a summery combination of pink fish, vibrant herbs and a zingy dressing. Serves: 4 Hands-on time: 15 mins | Total time: 20 mins, plus standing (based on an 800W microwave at full power) Ingredients, available from Ocado: 250g basmati rice, rinsed 500ml hot vegetable stock 300g frozen broad beans Zest and juice of 1 unwaxed lemon, plus extra wedges for squeezing 1 garlic clove, crushed or grated 2 tbsp olive oil handful of flat-leaf parsley, roughly chopped Small bunch of dill, roughly chopped 2 x 100g packs M&S Scottish Loch Trout Flakes Method: 1. Put the rice in a large microwave-safe bowl. Pour the stock over the rice; stir well. Cover (if using microwave-safe wrap, pierce to let the steam escape); sit the bowl on a microwave-safe plate to catch drips and microwave for 12 mins. Remove; leave to stand, covered, for 10 mins. 2. Meanwhile, put the broad beans in another microwave-safe bowl with a few splashes of water, cover with a microwave-safe plate and blast for 2 mins. Remove, tip into a colander and refresh under cold running water until cooled; drain well. 3. Stir the broad beans into the rice, with the lemon zest and juice, garlic, olive oil, most of the herbs and plenty of seasoning. Fold through the trout. Divide between 4 plates and scatter over the remaining herbs. Serve with lemon wedges for squeezing. Per serving: 428cals, 1 veg portion, 10g fat (2g saturated), 22g protein, 59g carbs, 2g sugar, 7g fi bre, 1.7g salt Saucy supper silky aubergine and courgette noodles Microwaving cooks food from the inside out, so you can say goodbye to spongy aubergines and hello to beautifully soft flesh that soaks up the marinade as it cooks. Serves: 4 Hands-on/total time: 20 mins (based on an 800W microwave at full power) Ingredients available from Ocado: 2 aubergines, each cut lengthways into 8 pieces 100g egg noodles 1 large courgette, peeled into ribbons Large handful of coriander, roughly chopped 1 red chilli, sliced 1 tbsp sesame seeds, toasted For the marinade: 4 tbsp soy sauce 3 tbsp rice wine vinegar 1 tbsp sesame oil 2 garlic cloves, crushed or grated 3cm piece ginger, grated 1 tbsp miso paste 1 tsp caster sugar Method: 1. Combine all the marinade ingredients in a large microwave-safe bowl. Add the aubergine; toss to coat. Cover (if using microwave-safe wrap, pierce a couple of times to let the steam escape); microwave for 12 mins, stirring halfway, until cooked through. 2. Meanwhile, put the noodles in a heatproof bowl and cover with boiling water. Leave to stand for 3 mins or until tender. Put the courgette ribbons into a sieve, then drain the noodles over them – the residual heat will soften the courgette slightly. 3. Divide the noodles and courgette between 4 plates. Top with the aubergines, spooning over any remaining sauce. Scatter over the coriander and chilli, sprinkle with the toasted sesame seeds and serve immediately. Cover leftovers and chill for up to 2 days. Reheat in the microwave until piping hot. Per serving: 357cals, 1 veg portion, 5g fat (1g saturated), 13g protein, 60g carbs, 9g sugar, 9g fibre, 3.4g salt, £1.37 per portion Smoky bean chilli with cornbread and crispy bacon With no frying odours or splattered grease, bacon in the microwave is almost too good to be true – especially teamed with this delicious chilli and cheesy cornbread. Serves: 4 Hands-on time: 20 mins | Total time: 30 mins (based on an 800W microwave at full power) Ingredients available from Ocado: Six rashers dry-cured smoked streaky bacon For the cornbread: 2 tbsp unsalted butter, plus extra for spreading (optional) 5 tbsp plain flour 5 tbsp fine cornmeal or polenta 1 tsp baking powder 1 tbsp caster sugar 2 medium eggs, lightly beaten 6 tbsp natural yoghurt 1 green chilli, finely chopped (optional) 50g cheddar, finely grated For the chilli: 150g soffritto mix (we used Cook With M&S Frozen Soffritto Base, defrosted) 1 garlic clove, crushed or grated 2 tsp ground cumin 2 tsp smoked paprika 1 tsp dried oregano 1 tbsp olive oil 2 x 400g tins mixed beans, drained (splash of liquid reserved) 350g passata To serve (optional): Soured cream Handful of coriander, leaves picked 2 salad onions, chopped Method: 1. For the cornbread, put 1tbsp butter into each of 2 large mugs (preferably straight-sided). Microwave for 20 secs or until melted. Carefully swirl the butter around in the mugs so it greases the sides, then tip the excess out into a mixing bowl. Set the mugs aside. 2. Add the remaining cornbread ingredients to the bowl, reserving a little of the grated cheese. Season well, then stir until combined. 3. Divide the mixture equally between the 2 mugs and sprinkle over the remaining cheese. Microwave them separately for 1½-2 mins or until risen and springy. Run a knife around the edge of the cornbread to loosen; turn out onto a wire rack to cool. 4. For the chilli, put the soffritto, garlic, spices, oregano and oil into a large microwave-safe bowl. Cook for 3 mins, stirring halfway. 5. Add the beans (and a splash of liquid), passata and seasoning to the bowl; stir well. Cover (if using microwave-safe wrap, pierce a couple of times to let the steam escape), and cook for 5 mins, stirring halfway. Leave to stand while you cook the bacon. 6. Put 2 sheets of kitchen towel on a microwave-safe plate and lay the bacon in a single layer. Cover with another sheet of kitchen towel. Microwave for 1 min, then check to see if it’s crisp and starting to curl. If not, continue cooking in 20-sec bursts, being careful not to burn it. Break into shards. 7. Uncover the chilli (open it away from you to avoid the steam) and ladle into bowls. Top with a dollop of soured cream, the coriander and salad onions (if using), and the bacon. Serve with the cornbread, buttered if you like, for scooping. Leftover chilli will keep covered and chilled for 3 days. The cornbread is best eaten on the day of cooking. Per serving: 613cals, 2 veg portions, 29g fat (12g saturated), 30g protein, 54g carbs, 10g sugar, 9g fi bre, 2g salt, £1.60 per portion Read More How to shop for and cook Japanese food at home like a pro Forest Side, review: Cumbrian produce elevated to Michelin-starred proportions Showstopping BBQ main dishes for a hot grill summer 7 TikTok food hacks that actually work Saltie Girl in Mayfair will make you happy as a clam – as long as you can afford it Chef Ravinder Bhogal: Vegetables are the secret to saving money