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A professional boxer forced to give up his career after a brain tumour was missed by medics for six years told how he was determined to get his life back. Dad-of-two Peter McDonagh, 45, collapsed at a service station in February 2019 after he stopped the car and started vomiting. He was taken to hospital by ambulance, where he underwent a CT scan which identified a brain tumour near his left ear. An MRI was performed, which identified a mass around 2.7cm by 2.7cm with surgeons removing most of the tumour before radiotherapy. But Peter was devastated to be told the mass had been identified on scans in 2013 and 2017, which were carried out for him to renew his boxing licence. Peter, from Leatherhead, Surrey, hoped to return to his old job as a fishmonger, but it was too unsafe due to issues he now has with balance. He now suffers hearing loss, facial palsy, balance disturbance and psychological symptoms, and is plagued by ‘what ifs’ - but is looking forward to getting hitched. Peter said: “Being diagnosed with a brain tumour was a huge shock to me as I’d been undergoing routine scans for many years so I would’ve expected anything abnormal to have been picked up in those. “One of the main things I’ve struggled with as a result of the tumour is my ongoing symptoms and also having to give up my career. “Boxing was a huge part of my life and I’ve found it really tough to come to terms with no longer being able to compete and do what I love. “After my surgery, I tried to return to my pre-boxing trade of a fishmonger but I also had to give that up as I was unable to balance and the risk of getting hurt was too high. “Since then, I get angry and upset sometimes when I think things may have been different if it the tumour been found sooner. “However, I am on the road to recovery and try my best not to dwell on ‘what ifs’ and focus on my future. The consultant neuroradiologist responsible for performing annual MRI screening on Peter as part of his boxing career, admitted that in 2013 and 2017 a brain tumour was visible on scans but wasn’t reported at the time, which “fell below a reasonable standard of care.” It was also admitted that had it been reported, Peter would have undergone earlier treatment - but as it was missed it continued to grow from 2013 to 2019. Peter collapsed on February 4 2019, when he stopped the car, vomited and fell to the ground. After a CT scan was carried out, he went to A&E four days later complaining of dizziness, and was told the CT scan had found a tumour, which was also visible on a subsequent MRI scan. Previous brain scans for his annual boxing licence were reassessed. On March 12 2019, Peter underwent a 15-hour surgery with the aim of removing around 95 per cent of the tumour, leaving a small mass on the facial nerve to allow it to function properly. He was discharged from hospital five days later, with a plan for six-monthly MRI scans. On 15 March, 2021, radiotherapy was performed following growth of the residual tumour. Two years on, Peter continues to be affected by problems with his hearing and balance, as well as occasional facial twitching and tingling, and he also struggles with his mental health. Since retiring from boxing, Peter is now writing a book about his life and the day-to-day difficulties he faces. He added: “While I would give anything to turn back the clock and change what’s happened, I know that’s not possible. “All I can do now is work hard on my rehabilitation. “I’ve had such great support and I’m determined to get my life back. “I’ve even started writing a book and I hope that by sharing my story, I can show others that there’s help out there.” Thomas Riis-Bristow, specialist medical negligence lawyer at Irwin Mitchell, said: “The last four years have been incredibly difficult for Peter, firstly being diagnosed with a brain tumour but then also having to give up a career he loved as a result. “While he is making great progress with his recovery, he continues to struggle with a number of issues, both physically and emotionally, which have a significant impact on not only him but also his family. “We therefore welcome the admission’s made which will help ensure Peter can benefit from the ongoing rehabilitation he needs to help him move forward with his life. “As part of Action for Brain Injury Week, we join Peter in sharing his story to raise awareness of the help available. We’ll continue to support him as he continues with his recovery.” Action for Brain Injury Week runs from May 15-21 and is supported by the charity Headway. Read More Bowel cancer ‘red flags’ that can show two years before diagnosis Hairy Bikers star Dave Myers says one food has helped him return to work after cancer treatment ‘Hundreds’ of cancer patients denied vital treatment as Israel and Gaza trade fire Father shares cancer symptoms he thought was too much coffee Dean Gaffney says I’m A Celebrity medics ‘saved his life’ after bowel cancer scare GB News in ‘significant breach’ of Ofcom rules over Covid vaccine claims

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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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