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There’s something enchanting about the mellow-misted colours of Borough Market in autumn that I find utterly absorbing and truly magical. Hypnotic shades of rusted ochre reds, dark butterscotch browns, plum purples, mustard yellows, forest greens and golden copper oranges. It’s a palette of comforting abundance, which ushers forth the only season of the year whose flavours exhilarate the tastebuds just as much as they soothe the soul. Russet red Discovery apples are one of the first fruits to arrive. Their sweet-acidic bite and floral strawberry notes pair fantastically with cheeses like Cumin Gouda or Bath Soft Cheese, drizzled with a kiss of truffle honey if feeling fancy. Tart ombré-green Bramley apples call for slow baking into cinnamon-sugar scented pies, old fashioned crumbles or streusel-topped crisps – the latter being particularly delicious with the addition of toasted coconut, rum-soaked sultanas, and a pinch of warming green cardamon. But the cornucopia of autumn’s apples also takes wonderfully to savoury treatment in the kitchen. A recipe I discovered recently from a north Italian neighbour is Tuscan sausage baked apples. The apples are sliced across the top to create a lid, hollowed out, then stuffed with a piquant filling of spiced Italian sausage meat, garlic, crushed fennel seeds, finely chopped shallots, toasted breadcrumbs, pecorino, wine vinegar and a splash of vermouth. Bake at 180C for 30-40 minutes until the apples are burnished outside and the filling cooked through – it makes for the most sumptuous autumnal supper with big hunks of focaccia to mop up the juices. Braeburn and Egremont Russets are great varieties for this, their hard-fleshed nuttiness adding an extra dimension of flavour to the dish. One of the most thrilling markers of autumn in the market are chalkboard signs blazoned with the word “WILD”: a moniker attached to both mushrooms and game birds, both of which have their moment at this time of year. Girolles, chanterelles, pheasant and partridge are a quartet of ingredients that cry out to be married together in a pie. This is an occasion for a crumbly lardy pastry, generous sprigs of fresh rosemary and a good splash of vin jaune or dry sherry for yeasted acidic kick. The comedic sight of squashes piled high in wooden market crates in an assortment of gnarly shapes and speckled colours always looks to me like a convention of delicious misfits gathered together for their annual symposium. Their names alone – butternut, acorn, pumpkin, delicata – have an inviting poetry that autumn’s harvests alone possess. My favourite among them is the kabocha – a dappled green gourd with a fluffy orange inside that tastes of fired chestnuts, floral honey and sweet potato all at once. Roasted at 180C for 30 minutes in elliptic boat shapes with a generous glug of olive oil and either a sprinkling of ras al hanout, a splash of ponzu or a scattering of freshly torn sage, it makes the perfect accompaniment to any autumnal roast. But I think kabocha squash is most delicious when gently baked with a little brown sugar and grated nutmeg, then blitzed to a velvety orange mash for enriching autumnal deserts. A deep-filled pumpkin pie is the truly classic way to go, but the bake I turn to on repeat every autumn is the kabocha, olive oil, and bittersweet chocolate cake from Los Angeles-based restaurant, Gjlena. Eaten warm from the oven in a puddle of vanilla custard, its rich, buttery texture and intense roasted-squash flavour is the bear-hug of comfort that autumn’s colder days demand. The market’s fruits of the sea also flourish at this time of year. Turbot – king of the flatfish – is exquisite in the prime of autumn. With its firm flaky texture and delicate flavour, it takes well to spicing – but always do so with subtlety. I like to pan fry well-seasoned fillets in a little oil with a good knob of butter, crisping up the skin side for 3-4 minutes. Complete by flipping over and adding a pinch of a single spice to the frothy butter, as suits your mood. Crushed black lime will add zesty smokiness, finely ground pink peppercorns bring lemony fruitiness, or for something a little decadent, a pinch of crushed saffron pairs perfectly and tints the turbot bright sunshine yellow. Whichever direction you take it, serve with leeky spring onion champ on the side. For autumnal suppers with a more brazen hit of spice, I turn to the season’s fresh clams, which arrive at the market in abundance at this time of year. Their sweet brininess has a special affinity with the powerful flavours of Thailand, Cambodia and Vietnam. I love them stir-fried with fresh ginger matchsticks, bruised lemongrass, slivers of garlic, a little tamarind paste, palm sugar, fish sauce and a chiffonade of Thai basil to finish. Add a birdseye chilli if you want a touch of autumnal heat and serve with fragrant jasmine rice. Alternatively, there is no better time than now to be making spaghetti alle vongole on repeat! Bundles of freshly excavated beetroot, dotted around Borough’s market halls like giant purple baubles, are the quintessence of earthy sweetness that makes cooking in autumn so homely. For a simple warming lunch dish, keep the beets unpeeled then slice into thick discs. Jumble together in a shallow roasting tin with blanched purple kale, a jar of Spanish chickpeas, a glug of tarragon vinegar, maple syrup and a generous sprinkle of smoked salt. Roasted at 190C for 30-40 minutes, it makes for a delicious vegan bake. These cooked beetroots are equally delicious blitzed into a soup with some good vegetable stock and obligatory ripple of double cream just before serving. Garnishing with Kentish cobnuts will add hazelnutty crunch, while shavings of manchego cheese add a delicious tang. Among Borough’s most welcoming autumn arrivals are the wicker baskets of pear-shaped quinces in muted shades of custard yellow. They make for the most delicious autumnal breakfast compotes and chutneys – marrying just as well with vanilla bean, cinnamon and sugar as they do with freshly grated ginger, cider vinegar and star anise. Their sweet citrussy bitterness also makes them wonderful for baking into brown sugar upside-down cakes, pairing gloriously with toasted almonds and marzipan. I particularly love cubes of quince gently stewed in orange juice, honey and cognac for layering into nostalgic trifles, with dense madeira cake and pillowy orange blossom whipped cream. But of all the sights in the market, it’s the majestic purple of ripe autumn figs that brings me most joy. Their flavours are so intensely raisiny at this time of year that I like to eat them fresh – simply score in a cross with a knife, then gently squeeze open like a ruby-seeded lotus. Their syrupy sweet flavours can be amplified even further by adding savoury sweet adornments for devouring together in the same bite. The flavour-chord trio of ripe figs, crumbled Stichelton and sour cherry molasses is rather special. But what I love most is a slice of warm sourdough with the jammiest soft figs of the season smooshed on top like an avocado – then decorated with slivers of pickled walnut, fresh thyme and a little flaky salt. It’s a combination that both enlivens your palate and comforts your senses in equal measure. All the magic of autumn on toast – simply sublime! For more information on what you can find at Borough Market, visit: boroughmarket.org.uk Read More How to shop at Borough Market in the summer Obsessed with Boursin? It’s the perfect way to elevate your leftovers Spice up your life: Three recipes from Nadiya Hussain’s new book that bring the heat Budget Bites: Three one-pan recipes that minimise on washing up

A young woman whose health “deteriorated rapidly” after being diagnosed with long Covid and suffering a liver bleed is now in a wheelchair, feeds herself through a tube in her chest and has been unable to urinate in three years. Abigail Snowball, 29, was told she suffered from a rare condition known as Fowler’s Syndrome a few months after she was diagnosed with long Covid in July 2020 and her bladder stopped working. The social worker, from Northumberland, says she was “never sick” and enjoyed long runs before testing positive for coronavirus in early 2020 and feeling a sharp pain under her ribs which scans showed was a bleed on her liver. Abigail had not fully recovered from the virus and since the diagnosis, her health has gone from bad to worse, to the point where she has not been able to urinate in three years. She now depends on her husband Mark, 34, to carry her to the bathroom so she can empty her bladder, which can take up to four hours, and has not been able to enjoy a mouthful of food for nearly a year. “I had never really been ill before,” Abigail told PA Real Life. “As a child, I was always really lucky and never poorly. I look back at pictures from before Covid and I don’t even recognise myself.” Abigail had completed a 20-mile race, the Run Northumberland BIG 20, just a week before testing positive for Covid and having to quarantine away from Mark, who works in maintenance for Nissan. “It was very much at the start of the pandemic, back at the time when there weren’t any vaccines or much testing,” she said. “It was just tiredness like I’ve never felt before in my entire life. I remember having a cup of tea and struggling to lift the mug up.” Like many other people’s experience of catching Covid, Abigail’s health improved over the next 10 days. “I did get better, but I never fully recovered,” she said. But a couple of months later, while visiting her parents, Jane and Ray Cresswell, in Cornwall on holiday, she suddenly began feeling a sharp pain under her ribs. “It was a really strange location to have pain,” she added. She visited the GP a week later and was admitted to Northumbria Specialist Emergency Care Hospital (NSECH) in July 2020, where scans revealed Abigail had suffered a bleed on her liver. “That’s when they diagnosed me with long Covid,” she said. “There was no other explanation, because they tested for blood disorders and carried out a scan. “They asked me if I had a fall or accident, but there was literally nothing.” Abigail was recovering from her liver bleed in hospital late one evening when a nurse asked when the last time she urinated was. “I actually thought, ‘god, it wasn’t since this morning’,” she said. “From that point, my bladder never regained any function. That was really the start of my health declining quickly.” Doctors hoped her bladder block was simply a result of the liver “trauma” and that she would be on the mend soon. But, sadly, this was not the case. A few months later, Abigail was diagnosed with a rare condition called Fowler’s Syndrome, which causes women to have problems passing urine. Abigail’s condition has deteriorated over the past few weeks and she is now losing weight rapidly. “I am now sleeping on the sofa downstairs and my husband Mark is having to carry me to the toilet and back again,” she said. “We can spend up to four hours at a time trying to drain my bladder, and the pain is just unbearable. “I went from running 20 miles to using a wheelchair. You don’t realise how inaccessible the world is until you are in that position.” Since the diagnosis, Abigail has spent more than 350 days in hospital and undergone 12 surgeries, including one in October 2021 to try and reconstruct her bladder. To make matters worse, she developed intestinal failure last year, which means she can no longer eat food. “I haven’t eaten anything in a year now,” she said. Instead, she is fed through TPN (total parenteral nutrition), a tube in her chest which delivers nutrients directly into the blood stream. Abigail and Mark, who married earlier this year in May, both received close to six months of training on how to perform the feeding procedure given there is a high risk of infection. “We had never even heard of that – being fed through a line into your heart,” she said. Abigail has been told by doctors that her liver bleed was “extremely likely” to have been caused by Covid. While Covid is known to harm the lungs, it has also been found to affect other organs, including the heart, liver and kidneys, but wider research is needed to better understand its long-term effects. Liver problems are common among patients with Covid-19, according to a study carried out by researchers at Oxford University and published in the peer-reviewed journal Hepatology Communications. Abigail, whose condition is considered “severe”, is hoping to receive specialist treatment in London, known as bladder Botox, which involves injecting Botox into the bladder every three to nine months, but there is no guarantee this will work. “Because of how severe and complex my case is, we’ve exhausted all our options here and the doctors are saying that I need to see the specialists in London,” she said. “Removing my bladder completely remains on the cards, but it’s incredibly high risk because of my intestinal problems. “There is no cure for Fowler’s, so it’s about managing it in the best way possible.” The combination of health conditions has left Abigail unable to perform everyday tasks. “It’s funny because the things I want to be able to do are so normal,” she said. “Just being able to wake up, take the dog for a walk and go to work. “Things that in the past, I completely took for granted.” To help cover the costs, Abigail’s friend Emma Holt has set up a GoFundMe which has received thousands of pounds in donations. “We never imagined in our wildest dreams that we would raise the amount of money that we have already,” she said. “It’s the one thing that really keeps us going, when things are really difficult. “Knowing that we have so many people behind us and supporting us is amazing.” Fowler’s Syndrome is most often caused by infection or following surgery or trauma, but a link to long Covid has yet to be established and more research is needed. Dani Coombe, CEO, Fowler’s Syndrome UK said: “It’s too early to say if long Covid is a trigger for Fowler’s syndrome; we haven’t seen an increase in Fowler’s and retention post-Covid yet, and there is no indicator that urinary retention gets worse. “Our research into what patients believe triggered their urinary retention shows that infection is the most common trigger at 57 per cent, followed by surgery in 32 per cent of patients and trauma at 19 per cent. “It would be noteworthy to see in coming years if there is an increase in women with Fowler’s because of the trauma of Covid-19.” Read More Fake meat is dying, but that shouldn’t mean the end of veganism What I gained (and lost) from walking 10,000 steps a day for five months Woman behind ‘not real’ plane tirade identified as marketing executive with $2m home Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live

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However big your boobs are, your sports bra could be holding you back from your fitness goals – if it’s uncomfortable, painful or doesn’t offer enough support. So, how can you find the perfect sports bra to help you feel and perform your best? “Finding the perfect sports bra is about enhancing performance and preventing common problems that athletes face,” says Juju Sheikh, founder of Cloud Nine Collective. “A well-designed sports bra can minimise bounce and provide the necessary support to keep you comfortable and focused on your game.” Consider size, support and impact Different-sized boobs will need varying degrees of support – but that’s not the only factor to consider when choosing a sport bra. Breast shape can also influence which bra is the best fit and style for you, as well as the impact level of the activities you’ll be doing. “Finding the right sports bra can be tricky and usually requires you to try a few different sizes and brands,” says Rebecca Carroll, a buyer for Runners Need. “The most important thing is ensuring that it fits you correctly, so that it offers enough comfort and support for your activity. “Sports bras offer three different levels of support: low, medium, and high impact. The type you need depends on your cup size and the type of exercise you do,” Carroll adds. “For those who have bigger busts, look for a sports bra which has supportive seams and underwire, to help maximise support and comfort.” Look at design features Sports bras come with a range of different design features too, which tend to correlate to the level of support they offer. This includes the fabrics, the straps, the cups, as well as how they do up/fasten or whether they’re an over-the-head crop top style. “I recommend looking for features like adjustable straps, underwire support, and breathable fabric,” says Sheikh. “Adjustable straps allow you to customise the fit according to your unique body shape and size. This ensures that the bra stays in place and provides the best support throughout your workout.” The way a bra does up will generally change how supportive it is. “Front zips can be a good thing,” says Martina Jurcova, product line manager for women’s apparel and accessories at ASICS. “They are certainly easier to put on and open again after a strenuous exercise. That said, they must have extremely secure closures and are not recommended for sports or exercises where the wearer is lying face down on an exercise mat.“Race backs are great, as they allow the maximums freedom of movement of the scapula [shoulder blade] and at the same time can give great support to the wearer,” Jurcova adds. “Dual clasp bras have the advantage that the wearer can decide for themselves if they like the feeling of a race back or not.” Match your bra with the activity Remember, the same sports bra may not be suitable for every activity. Even if you have a large bust, there are certain activities where you won’t want the restriction of a very high-impact bra. “Low-medium impact sports bras are good for activities like walking, yoga and strength training. They typically feature a cup-less design and restrict movement by compressing the bust tightly against the chest wall,” says Carroll. “However, for activities like running, you’re going to want a high-impact sports bra. These are made with a defined cup structure to encapsulate and provide high levels of support. Some high-impact bras will use a combination of both encapsulation and compression methods to maximise support.” Protect from chafe and blisters When doing an intense activity, perhaps running long distances or doing high-intensity interval training, it’s not unheard of for women to experience chafing or even blisters around the chest area. “To prevent chafing, you can apply petroleum jelly or chafe balms in areas susceptible to friction. This creates a barrier between your skin and clothing to reduce friction,” Carroll says. “Wearing well-fitting clothing, like your sports bra, will also have a big impact. Look for moisture-wicking materials,” she adds. “Generally, synthetic fabrics such as polyester and nylon can help draw the sweat away from your skin.”

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