Today’s tech companies may have already scraped your web content to train their chatbots. But

Pamela Anderson has revealed how her makeup free style is "all about self-acceptance".

Surgeons worked all day and into the night to ensure Britain’s first womb transplant went smoothly. Its success is down to meticulous research, years of sharing knowledge between experts around the globe, and the hard work and dedication of doctors Professor Richard Smith, from Imperial College London, and Isabel Quiroga, from the Oxford Transplant Centre. Around 50 babies have been born worldwide as a result of womb transplants, which give women missing a functioning uterus a chance to have a baby. In the first UK case, the operation to remove the womb from the recipient’s 40-year-old sister lasted eight hours and 12 minutes, with surgeons leaving her ovaries behind to prevent pushing her into early menopause. One hour earlier, surgeons began operating on the 34-year-old recipient, preparing her body to receive the donated organ. This operation lasted nine hours and 20 minutes, with the surgical team experiencing some difficulties including a higher-than-expected blood loss of two litres. However, after just 10 days, the recipient was well enough to leave the hospital and has continued to have a good recovery. She is also having regular periods, which shows the womb is working well. Her sister was discharged five days after her donor operation and has also made a good recovery. Removing a womb is a similar operation to a radical hysterectomy, according to Prof Smith, who as well as being a gynaecological surgeon is the clinical lead at the charity Womb Transplant UK. He and Miss Quiroga led the team of more than 30 staff who worked on the transplant one Sunday in February. Prof Smith and Miss Quiroga removed the older sister’s womb, cervix and fallopian tubes, plus crucial blood vessels around the organ. The main vessels are the uterine arteries running into the womb, but the surgeons also aimed to collect some of the larger internal vessels that lead into the smaller branch of the womb. Prof Smith said surgeons doing these operations have to retrieve veins involved in the drainage of the womb. “One of the amazing things is that my surgical skill-mix as a cancer surgeon is to remove organs with a margin of normal tissue, while sealing the vessels as I go,” he said. “Transplant surgical skills are different – that is to remove a normal organ with the best number of non-sealed vessels as you can. “Isabel and I operate together with no ego – it just flows backwards and forwards across the table.” He added: “The day itself was truly humbling. We turned up at 7am at the Churchill transplant centre with the donor and the recipient families, then we went into a pre-op huddle. Those in the huddle included surgeons, nurses, anaesthetists and technicians. Prof Smith and Miss Quiroga worked to remove the womb, before the organ was prepared for transplantation by a “back table” team. “This was an organ which had a very, very unusual blood supply,” Prof Smith said. “In fact, it had a set of blood vessels which I’ve never seen in my entire career. They made my dissection a bit harder than it might have been, but we got there.” In the theatre next door, one hour before the retrieval of the womb was completed, surgeons began to operate on the donor’s younger sister to enable her to receive the womb. Prof Smith and Miss Quiroga switched from donor to recipient and Prof Smith removed the vestiges of the underdeveloped womb the recipient was born with. Meanwhile, the organ was packed and transported between the two theatres under sterile conditions to prevent contamination. A sterile bag with a cold perfusion solution contained the womb, which was then placed into a container with ice. During surgery, ligaments attached to the womb were attached to the recipient to help the womb stay in a relatively fixed place so it does not move around the pelvis. The most important part of the transplant operation was the joining of the very small vessels that give the blood supply to the womb. This was the most delicate and difficult part of the operation and was led by Miss Quiroga. Once all the vessels were connected, the donor’s vaginal cuff – around a 1cm part – was stitched into her sister’s vagina. If and when the recipient is able to complete her family, the womb will be removed six months later to prevent her from needing immunosuppressants for the rest of her life. Prof Smith said: “We know that the chance of failure at the point where the uterus goes in – if you look at the world literature – is 20 per cent to 25 per cent. And that failure is usually on the basis on sepsis and thrombosis. So technically, we are up to the job, but what happens thereafter can be scary. “Once you get to three or four days later, the chance of failure drops to probably less than 10 per cent. “Once you get to two weeks – and at the point where the woman has a period – the chance of her having a baby at that point is very high and the chance of failure has dropped to low. But those first two weeks – it’s very scary as a surgeon to watch and wait.” Biopsies to check the womb was functioning were read in London but then also confirmed by an expert team in the US at Baylor University Medical Centre in Dallas, where other womb transplants have been performed. Prof Smith said the procedure gives new hope to women born with devastating conditions. He said: “You’ve got girls, maybe 14, who have not had periods, they go to the GP and a scan shows there is no uterus. Absolute catastrophe. “Up until now, there’s been no solution for that, other than adoption or surrogacy... That’s not the case now. It’s really exciting.” On whether transgender women may also benefit from the operation, Prof Smith said that was still a long way off. He said the pelvic anatomy, vascular anatomy and shape of the pelvis are different, and there are microbiome issues to overcome. “My own sense is if there are transgender transplants that are going to take place, they are many years off. There are an awful lot of steps to go through. My suspicion is a minimum of 10 to 20 years.” Miss Quiroga said the living donor programme to date in the UK has focused on women with relatives who are willing to give their wombs. “It will come to a point where we will have friends or altruistic donors, like we have with many other transplants, but at the moment we’re only focused on people who have come forward with relatives,” she said. Read More Bursts of activity that make you huff and puff ‘linked to reduced cancer risk’ Fiona Phillips, 62, reveals she has Alzheimer’s disease Woman has all her teeth removed after rare vomiting condition causes them to fall out Bursts of activity that make you huff and puff ‘linked to reduced cancer risk’ Fiona Phillips, 62, reveals she has Alzheimer’s disease Woman has all her teeth removed after rare vomiting condition causes them to fall out

When McDonald's introduced a limited-edition purple shake in honor of Grimace's birthday, it probably didn't expect the item to go viral on TikTok quite like it did: With TikTokers showing themselves sipping the dessert drink and then, soon after, writhing in mock pain or playing dead.

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Lewis Hamilton criticised Formula One’s stewards after he was penalised for colliding with Sergio Perez in Saturday’s rain-hit sprint race in Belgium. Max Verstappen overcame Oscar Piastri’s impressive challenge to land another win ahead of Sunday’s main event in Spa-Francorchamps. Piastri finished runner-up with Alpine’s Pierre Gasly a surprise third. Hamilton crossed the line in fourth, but was demoted to seventh after he was dealt a five-second penalty for making contact with Perez as they diced for position through Stavelot. Perez sustained race-ending damage in the accident – with Red Bull team principal Christian Horner accusing Hamilton of putting a big hole in the side of his driver’s machine. But Hamilton, drawing on a famous quote from his childhood hero Ayrton Senna, said: “As Ayrton said, if you no longer go for a gap that exists, then you are no longer a racing driver. “That is what I did. And when I watched it back it feels like a racing incident to me. “The conditions were tricky out there. We are doing our best and it wasn’t intentional. He was slow and I went up the inside and I was more than half-a-car length alongside. “I feel like we should not be deterred from racing. It would have been nice to finish fourth but I don’t really care about finishing fourth, I want to win.” The four FIA stewards here – including former British grand prix driver Derek Warwick – also punished Hamilton with two points on his licence. Surmising the lap-six flashpoint, the quartet determined: “Hamilton was attempting to pass Perez on the inside at Turn 15. “While Perez was giving little room on the inside for Hamilton, Hamilton drove onto the kerb and subsequently understeered into Perez. The stewards consider that Hamilton was predominantly at fault for causing a collision.” However, Mercedes boss Toto Wolff backed his superstar driver, adding: “It was absolutely a racing incident. This is a sprint race. We want to see them racing. “The argument about the damage isn’t valid because he (Perez) was going backwards before then. Massively backwards. And then when you look at that corner, they were side-by-side, and it takes two to tango. It’s a racing incident. For me that’s really clear.” The start to Saturday’s dash around Spa-Francorchamps was delayed just six minutes before it was due to begin after the heavens opened. A 30-minute postponement ensued. One formation lap behind the safety car became five in a bid to make the track safe enough to race with visibility caused by spray a major concern ahead of this weekend’s event. Only four weeks ago, Dutch 18-year-old Dilano Van ‘t Hoff lost his life after a crash during a rain-hit Formula Regional European Championship race. The approach from race director Niels Wittich resulted in Saturday’s round being reduced to just 11 laps. But Wolff added: “You can absolutely understand that everyone wants to play it safe. “We have had terrible accidents here – the last one under similar conditions in the race where drivers couldn’t see because of the spray. So the approach needed to be on the super-safe side and that was right thing to do.” By the time the safety car peeled in, the track was good enough for the intermediate tyres. And Piastri benefited from being among 10 of the 20-strong field to change from the full wets before a proper racing lap had even taken place. Verstappen switched to inters at the end of the first lap round allowing Piastri to lead an F1 race for the first time in his career. But on the sixth lap – following a safety-car period to deal with Fernando Alonso crashing out – Piastri’s defence lasted only a handful of corners. Verstappen tracked Piastri through the fearsome Eau Rouge-Raidillon section and then blasted by on the Kemmel Straight to claim another win and extend his championship lead from 110 points to 118. Asked if it was a mistake not to stop for inters at the very start of the race, Verstappen said: “No, it was just a safer call. “I could have come in first and be blocked by other cars in the pits. We lost one position but we knew we were quick and when we put the inter tyres on we were flying.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Max Verstappen beats Oscar Piastri to sprint race pole in Belgium How Max Verstappen and record-breaking Red Bull compare to Formula One greats I held my breath – Lewis Hamilton enjoys ‘extraordinary’ run to pole in Budapest

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Turns out you can still eat meat without the carbon footprint – just make it plant-based. That’s the ethos behind Henry Firth and Ian Theasby’s new book. The duo behind the best-selling BOSH! series have released (dun, dun, dun...) Meat, which shows you how to cook delicious dishes that feel and taste like meat, but are in fact 100 per cent plant-based. After “giving veganism a whirl” for a month in 2015 (“before it was cool,” they add) – partly prompted by a desire to improve their health and partly after watching the eye-opening environmental documentary Cowspiracy – the pair made the switch permanent and launched BOSH. The rest, they say, is history – and it’s certainly a successful one. But going cold turkey (ahem) wasn’t all smooth sailing. “Initially, the main thing we missed was choice,” Theasby tells The Independent. Back in 2015, when he walked into a restaurant or a supermarket, there simply wasn’t much on offer. “In Pret, you’d get a hummus wrap if you were lucky. If you went to Tesco, you might get a really dry, crumbly falafel sandwich and that was it,” he says. But, fast forward eight years, “you walk into a supermarket today and it’s not what can I eat, but what shall I eat? Because there’s so much choice.” Theasby and Firth are the first to admit that even enduring vegans get cravings sometimes. In their new book, they say: that’s okay! Plants can be meat too. “If you think about a burger, it can made from an animal or it can be made from a plant. We accept that now,” says Firth. It might be strange to hear a vegan say that “we should celebrate meat” but “it’s got wonderful flavours, wonderful textures, but you can make it from plants, either from using vegetables or using some of those products that are now everywhere in the supermarket, which are pretty damn good.” The keyword is texture, says Theasby. “One thing that people lack when they first start eating plant-based is texture, so what we wanted to do was produce a book that was packed full of bite and chew so your mouth doesn’t miss anything when you first go plant-based. Some of the recipes in there you would not be able to guess are plant-based.” The recipes in Meat use a combination of meat alternative products and straight-up plants to achieve this. For example, there’s a section at the start that details how difficult it was to recreate bacon. Using a mix of chickepas and seitan (also known as vital wheat gluten), with flavourings like miso and colourings like beetroot, they create a kind of red and white dough that is rolled out, kneaded and cut into the shape of a piece of bacon. “It looks like bacon, it has the same mouthfeel as bacon, it’s got the same flavour profile as bacon,” says Theasby. “It’s a magic thing.” Don’t let that put you off, says Firth. “People do get a bit freaked out and they’re scared of ultra-processed stuff and of what’s in it. It’s good to read the label but it’s also good to not be scared by new things just because they’re new.” If you aren’t freaked out, however, we’ve got three sneakpeak recipes from the new book to put your mind at ease. Crispy Korean-style ‘chicken’ wings “These wings are SO crispy and delicious! Seriously, we love them. You can eat them as they come or you could push the boat out and serve them in a sandwich with a little plant-based mayo, kimchi and lettuce with a side of fries. They’d also go well with a side of rice and a little salad. Whichever way you choose, we’re pretty sure you’ll love them as much as we do.” Serves: 4-6 as a side Ingredients: For the sticky marinade: 4 garlic cloves 2.5cm piece of fresh ginger 150g gochujang 120ml toasted sesame oil 2 tbsp rice vinegar 2 tbsp light soy sauce 4 tbsp light brown sugar ¼ tsp ground white pepper For the ‘chicken’: 2 x 280g blocks extra-firm tofu 6 tbsp cornflour ½ tsp sea salt ¼ tsp ground white pepper Vegetable oil, for shallow frying For the garnish: 1 fresh chilli or a pinch of dried chilli flakes 1 spring onion A few toasted sesame seeds, for sprinkling Equipment: Fine grater or microplane Blender (optional) Frying pan Saucepan Method: Line a plate or large bowl with kitchen paper Make the marinade: Peel the garlic and ginger and grate with a tine grater or microplane. Combine with the rest of the ingredients and either blitz in a blender or combine in a bowl and stir into a nice smooth paste Prepare the chicken: Press the tofu to remove excess liquid. Tear the tofu into rough chunks about 3 x 2cm. Add the tofu to a mixing bowl along with half the marinade and fold to coat. Sprinkle the cornflour, salt and pepper into the bowl and fold to coat and combine, making sure the tofu is really well covered. Cook the chicken: Pour 1cm of oil into a frying pan and heat over a medium-high heat until the oil bubbles around the end of a wooden spoon that’s held in the oil. Carefully lower the tofu chunks into the hot oil and cook for 2-3 minutes until golden and crispy, turning them regularly to ensure a really even cook. Remove carefully and drain on a plate lined with kitchen paper. Finish the dish: Put the remaining marinade into a saucepan, bring to a simmer and cook until thick and shiny. Add the cooked tofu to the sauce and quickly fold it through to ensure a good coverage. Spoon the tofu into a serving bowl. Trim and thinly slice the spring onion for the garnish and finely chop the chilli (if using fresh chilli). Garnish the tofu with the chilli or chilli flakes, spring onion and toasted sesame seeds and serve immediately with some cold beers! Lebanese-style ‘lamb’ flatbreads with minty yoghurt “Making flatbread may feel like a labour of love but, really, it involves just a handful of cupboard ingredients and a few kneads to create delicious flatbreads that are impossibly soft on the inside with a glorious golden crust on the outside. You could serve them with anything, but we’ve stacked them high with a crumbled tempeh lamb spiced with mint, lemon and chilli, and drizzled them with a zesty mint yoghurt. “This recipe is good for 2, so if you need to serve 4 simply double everything. Deeeeelicious!” Serves: 2 Ingredients: For the flatbreads: 140g strong white bread flour, plus extra for dusting 1 tsp fast-action dried yeast 1 tsp caster sugar 1 tsp baking powder 1 tsp dried mixed herbs 1 tsp table salt 80ml lukewarm water 1 tbsp olive oil Plant-based butter, softened, for brushing For the ‘lamb’ topping: 300g tempeh 1 onion 2 garlic cloves splash of olive oil 1 tsp ground cumin ½ tsp ground coriander ½ tsp ground nutmeg 1 tsp smoked paprika 1 tsp chilli powder 2 tbsp mint jelly 1 lemon Sea salt For the mint yoghurt: A few fresh mint leaves 150g plain plant-based yoghurt 1 tbsp mint jelly 1 lemon Sea salt To serve: Handful of fresh mint leaves Handful of pomegranate seeds 1 tbsp toasted pine nuts Pinch of dried chilli flakes Black pepper Equipment: Large saucepan 2 large flat pans (or 1, and cook the flatbreads in batches) Pastry brush Method: Make the flatbread dough: In a large bowl, mix together the dry ingredients (the flour, yeast, sugar, baking powder, mixed herbs and salt) until there are no lumps. Pour in the lukewarm water and olive oil and bring the mixture together to form a dough ball (ensuring you incorporate every part of the mixture). Place the dough ball on a lightly floured surface and knead for 6-10 minutes until the ball bounces back when pressed. Place the ball back in the bowl, cover and leave somewhere warm for at least 30 minutes Make the lamb topping: Crumble the tempeh into small pieces using your hands. Peel and dice the onion and garlic. Place a large saucepan over a medium heat and add the olive oil. Add the diced onion, garlic and a pinch of salt. Mix well and cook for 5-10 minutes until the onion begins to soften. At this point, add the spices and crumbled tempeh with a dash of water. Mix well and cook for 5 minutes, then stir through the mint jelly. Halve the lemon and squeeze in some lemon juice, catching any pips in your free hand. Reduce the heat to low and cook for 10 minutes Make the mint yoghurt: Thinly slice the mint leaves. Put the yoghurt in a small bowl and mix through the mint jelly, sliced mint leaves and a pinch of salt. Halve the lemon and squeeze in some juice, catching any pips in your free hand. Spoon into a small serving bowl Cook the flatbread: Place 2 large flat pans over a medium heat (over separate flames). Take the flatbread mixture from the bowl and halve it. Place each piece on a lightly floured work surface and push down using your hands or a rolling pin to create a round, flatbread shape – it should be quite thin as it will become thicker in the pan. Once the pans are hot, add the flatbreads and cook for 2-3 minutes on each side until golden all over and cooked through. If you don’t have two flat pans, cook the flatbreads in one flat pan, one at a time. Assemble the flatbreads: Place the flatbreads on 2 serving plates and brush with some butter. Spoon the lamb mixture on top of the flatbreads then drizzle over some mint yoghurt. Time to serve: Chop some mint leaves and sprinkle them over the top of the flatbreads, along with a pinch of black pepper, the pomegranate seeds, pine nuts and chilli flakes (or your favourite toppings) Orzo ‘meat’-balls “Orzo – a type of pasta – is an ingredient we don’t use very often but when we do use it, we’re always left wondering why we don’t use it more often because it’s lovely. On the subject of lovely, the inspiration for this magnificent recipe came from the queen of cooking herself, Nigella Lawson.” Serves: 4 Ingredients: For the meatballs: 20g flat-leaf parsley (including the stalks) 3 garlic cloves 2 tbsp chia seeds 600g plant-based mince 3 tbsp panko breadcrumbs 4 tbsp nooch (nutritional yeast) or grated plantbased parmesan 2 tsp sea salt 2 tsp ground black pepper For the sauce: 1 small onion 20ml olive oil 1 tsp sea salt flakes 250ml plant-based white wine 2 x 400g tins chopped tomatoes 3 tbsp tomato puree 1 tsp paprika ½ tsp dried chilli flakes 1 tbsp red wine vinegar 1 tbsp light brown sugar 2 tbsp plant-based butter 285ml cold water 250g orzo pasta To serve: Handful of fresh parsley Sprinkle of nooch (nutritional yeast) or plant-based parmesan Small bag of fresh rocket Squeeze of lemon juice Equipment: Large heavy-based saucepan with lid Make the meatball mixture Finely chop the parsley and set aside Peel and finely chop the garlic Soak the chi a seeds in a bowl with 4 tablespoons of cold water for about 10 minutes until it forms a gel Ingredients: Place all the ingredients for the meatballs into a large bowl and mix together with your hands, being sure not to overmix, as it will make the meatballs dense-textured and heavy. Make the meatballs: Pinch out pieces of the mix and form them into walnutsize balls, putting them on a clean plate as you go. You should get about 20 meatballs. Make the sauce: Peel and finely dice the onion. Heat the oil in a heavybased saucepan that’s large enough to take the meatballs and pasta. Add the chopped onion with the salt and cook over a medium heat, stirring every now and again, for about 10 minutes until softened. Add the wine and simmer for a further 10 minutes. Add the tomatoes, tomato puree, paprika, chilli flakes, vinegar, brown sugar and butter. Fill both the empty tins with the water, give them a good swill, pour into the pan, bring the sauce to a simmer, put the lid on and cook for 30-35 minutes. Cook the meatballs: Drop the meatballs gently into the simmering sauce. Bring back to the boil, turn the heat down again to a simmer, put the lid back on and simmer the meatballs for 15 minutes. Add the pasta: Tip in the orzo, stir gently and increase the heat to bring the mixture back to a bubble. Simmer for 15 minutes, or until the pasta is cooked. You will have to stir it occasionally throughout this time to make sure the orzo isn’t sticking to the bottom of the pan. Time to serve: Chop the parsley (to serve). Spoon the pasta into bowls, sprinkle with parsley, nooch and a handful of rocket, add a squeeze of lemon juice and tuck in. ‘BOSH! MEAT’ by Henry Firth and Ian Theasby (HQ, HarperCollins). Read More The dish that defines me: Mallini Kannan’s baked honey-soy salmon Breakfast for dinner and four other things you should cook this week How to save money in the kitchen according to top chefs Money-saving chilli con carne that absolutely slaps with flavour How to pimp up your instant ramen (and save money) Do it for the Gram: Speedy but spectacular goat’s cheese linguine

By Brendan Pierson Healthcare providers and an abortion rights group on Monday sued Alabama in an effort to

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Parents and carers of children in secondary school are still spending “exorbitant amounts” on school uniforms, a charity has said. According to research conducted by The Children’s Society, which surveyed 2,000 parents across the UK in May, on average they are spending £422 per year on uniforms and £287 for primary school children. The survey found that on average pupils were expected to have three branded items, with 29% of secondary school pupils expected to own up to five branded items including PE kits, and 13% expected to have at least seven. So how exactly can parents and carers save money on school uniforms? Buy secondhand Sometimes there’s a means to buy secondhand uniforms at the school through the Parent Teacher Association, Matthew Easter, chairman of The Schoolwear Association, says. But if this isn’t the case, he adds: “Parents should challenge schools and members of staff to provide better financial support to parents.” Parents can even ask the school to reach an agreement with their recommended retail partner, to help them save money. “Have a look on local Facebook sites or sometimes schools have secondhand sales themselves,” advises teacher, mother and money saving expert Sophie Bradbury. “Sometimes you can get uniform that’s barely been worn as someone’s grown out of it too quickly. If you know anyone with children in their older years, ask them. Chances are they’ve still got some old jumpers or polo shirts hanging around. “Also check out your local charity shops and make sure to ask if they have any uniform out the back. Charity shops don’t put everything out straight away, so it’s always worth an ask. [You can also try] car boot sales. I always see old uniforms going for pennies.” It’s great when siblings attend the same school too, because you can pass down their old items. Buy good quality uniform that lasts It’s tempting to buy cheap school uniforms, but for Easter suggests it’s better to focus on quality over quantity. Easter is a parent of two girls aged seven and 10, and understands the strain it can put on families. “School uniforms are unique pieces of clothing, because pupils wear it for at least 196 days every year. It hardly changes too and doesn’t get lost as much as parents think – it’s only a small proportion. So why not invest in quality branded clothing that will last your child for a few years? “It means you can focus on purchasing the quality staple branded items, including a blazer, jumper – depending on the school – and tie from recommended retailers and then get skirts, trousers, white shirts, shoes and anything else required from independent retailers or supermarkets on the high street.” In reality, Easter suggests parents end up spending more in a shorter space of time buying lower quality uniforms, because they might need to be replaced. Buy it big so you get more out of it Uniforms tend not to be a one-time cost: you’ll have to buy replacements whenever you child has a growth spurt and the garments no longer fit. An easy hack to minimising the amount of new uniforms you have to buy? Buy the items a bit too big, giving your child time to grow into it. Recycle or upcycle Clothing is one of the world’s most polluting industries, so don’t throw your uniform away. You can always donate them to organisations that upcycle and recycle school uniforms, such as the Re:Form scheme (run by Trutex), which sells pre-owned uniforms at reduced prices. Or organisations like Pickni Uniforms, founded by Croydon rapper Jords and his friend Jamahl Rowl, which collaborates with schools, community organisations, and social service agencies to provide free school uniforms to students from low economic backgrounds. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live King Charles and Queen Camilla surprise spa guests in bathrobes at eco-village Nearly 1.5m 18 and under referred for mental health support in 2022 – charity Holiday hygiene horrors: Summer health risks to avoid, from flying to hotels