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Professional dancer Amy Dowden has revealed that she has been diagnosed with breast cancer. The Strictly Come Dancing star, 32, said she received the diagnosis “last week” and described it as “another hurdle” in her life. Speaking to Hello!magazine, Dowden said: “I’ve been through quite a lot in my life and this is another hurdle. “But if I’m positive and strong, I’ve got a really good chance of getting back out on the dance floor as soon as possible.” Dowden also suffers from Crohn’s disease, a lifelong condition where parts of the digestive system become inflamed. She campaigns for awareness around Crohn’s and released a BBC documentary Strictly Amy: Crohn’s and Me about living with the disease in 2020. She pointed towards her work around raising awareness of Crohn’s and said she hopes to “do the same” with breast cancer. “If I can try to turn this negative into a positive, it’s going to help me get through this,” she added. The dancer, who married her partner Ben Jones in South Wales last July, continued: “You just don’t ever think it’s going to happen to you. I hadn’t thought it was possible to get breast cancer at my age.” She revealed that her mother has also had breast cancer in the past, but she was diagnosed in her fifties. According to Cancer Research UK, there are around 55,900 new breast cancer cases in the country every year, with around 5,000 women under the age of 45 diagnosed. Around eight in 10 (80.6 per cent) of women in England who are diagnosed between the ages of 15 and 44 survive breast cancer for 10 years or more, data from the organisation shows. Dowden said she only began making a “conscious effort” to check her breasts for signs of cancer after taking part in CoppaTrek! With Gi, a fundraising walk led by blogger and podcaster Giovanna Fletcher for breast health charity CoppaFeel! She credited the charity with “potentially [saving] my life”, adding: “I don’t know how long this lump could have been there before I would have noticed and done something about it.” The dancer added that she hoped speaking about her diagnosis “might end up saving some other people’s lives” if she prompts them to check their breasts. She first found a “hard lump” in her right breast in April, a day before she and Ben were due to fly to the Maldives for a delayed honeymoon. Dowden said she was “in shock” and initially thought the lump could have been “period-related” or something else, but decided to “keep an eye on it”. After returning from holiday, Dowden said she realised the lump “felt so much bigger” while preparing to do a dance show with her husband and decided it was time to see her GP. She was sent for an emergency referral. Dowden’s doctors believe the cancer was discovered early, but she is still awaiting more information before getting a full treatment plan, which “will definitely include surgery”, she said. “I don’t know what stage the cancer is yet, until I have an MRI scan and a biopsy on a second lump they have found in the same breast,” she explained. “Once they’ve got that, they can give me a full prognosis.” Posting on Instagram after her interview was published this morning (Wednesday 24 May), Dowden told her followers: “Hey all, I’ve got some news that isn’t easy to share. I’ve recently been diagnosed with breast cancer but I’m determined to get back on that dance floor before you know it. Welsh love Amy.” Read More Breast cancer symptoms you should look out for Start mammograms at 40, not 50, a US health panel recommends Angelina Jolie shares tribute to late mum and urges women with family cancer history to get checked

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One stop on Gordon Ramsay’s culinary journey around the world was Puerto Rico, where he discovered this recipe for coffee-spiced pork shoulder. It’s accompanied by yuca – the root of the native cassava plant, which was an important ingredient for the indigenous Taino community. Coffee-spiced pork shoulder with sweet potato and yuca Serves: 4 Ingredients: For the coffee-spiced pork shoulder: 2 tsp ground cumin 2 tsp sweet paprika 1 tbsp kosher salt 1 tbsp finely ground coffee 1 tbsp granulated sugar ¼ tsp chili flakes, or more to taste 2 tsp annotto seeds, finely ground (if you can’t find annatto seeds, you can substitute with 2 tsp achiote paste) ½ boneless pork shoulder (about 1.3kg) Extra-virgin olive oil For the sweet potato and yuca: 1 red onion, diced into 1.3cm pieces 1 star anise 3 garlic cloves, crushed Kosher salt 1 sweet potato, peeled and diced into 1.3cm pieces 1 yuca, peeled and diced into 1.3cm pieces 1 cup dark rum 3-4 cups chicken stock Method: 1. Prepare the pork shoulder: In a small bowl, combine the cumin, paprika, salt, coffee, sugar, chili flakes, and annatto. 2. Season the pork shoulder with the rub, rubbing it in with your hands to coat evenly. Set the pork shoulder aside to marinate at room temperature for at least 30 minutes. 3. Heat a large Dutch oven over high heat and drizzle the pork with olive oil. Place the pork shoulder in the pot and sear on all sides until caramelised and golden brown. Remove the pork from the pot and set aside. 4. Make the sweet potato and yuca: To the pot, add the onion, star anise, and garlic. Season with salt. Cook until all the ingredients begin to caramelise and the anise is aromatic, about seven to 10 minutes. Add the sweet potato and yuca and saute for five minutes longer, until they start to brown. Add the rum to deglaze the pot, scraping the bottom with a wooden spoon to release all of the brown bits. Simmer until the rum is reduced by half. 5. Finish the pork shoulder: Return the pork to the pot and pour in the chicken stock, making sure the stock comes halfway up the side of the pork, adding more liquid if needed. Bring to a boil, then cover and reduce to a simmer, cooking for about two hours or until the pork easily breaks apart with a fork. Remove the vegetables with a slotted spoon. 6. Once the pork is tender, remove it from the pot and set it on a large plate or cutting board. Pull the pork into large pieces using two forks. 7. Reduce the cooking liquid that remains in the pot by half until slightly thickened. 8. To serve, plate the pork and vegetables on a serving platter and drizzle cooking liquid over top. Recipe from ‘Gordon Ramsay’s Uncharted: A Culinary Adventure With 60 Recipes From Around The Globe’ (National Geographic, £25). Read More Three meat-free dishes to try this National Vegetarian Week How to make TikTok’s viral whole roasted cauliflower Gordon Ramsay: ‘I’m going off the beaten track to become a better cook’ What is coronation chicken? The story of the royal recipe and how to make it Healthy lemony smoked salmon pasta that takes zero effort Easy coronation chicken pie recipe chosen by Mary Berry

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