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Sharon Osbourne has reminded her children of her and husband Ozzy Osbourne’s plan to die by assisted suicide, if their physical and mental health takes a severe decline. The former music manager and The Talk panellist, 71, initially discussed her end-of-life plans while promoting her 2007 memoir Survivor: My Story – The Next Chapter. In an interview at the time, Sharon said that she and Ozzy had come to the decision to visit a euthanasia facility in Switzerland, where the practice is legal. “Ozzy and I have absolutely come to the same decision,” she told the Mirror. “We believe 100 per cent in euthanasia so have drawn up plans to go to the assisted suicide flat in Switzerland if we ever have an illness that affects our brains. If Ozzy or I ever got Alzheimer’s, that’s it – we’d be off.” Sharon confirmed that their position on the matter hadn’t changed on the most recent episode of The Osbournes Podcast, hosted alongside Ozzy, 74, daughter Kelly, 38, and son Jack, 37. “Do you remember when Mum and Dad did that interview, talking about how they were gonna go and die through assisted suicide, and we were like ‘What the f*** is this?’” Kelly asked Jack. Jack replied: “They were like, ‘If we get terminally ill, we’re going to go to Switzerland and assisted suicide ourselves.’ Is that still the plan?” “Do you think that we’re gonna suffer?” Sharon asked, before laughing. To Jack’s proposal that “we [are] already all suffering”, she continued: “Yes, we all are, but I don’t want it to actually hurt, as well. “Mental suffering is enough pain without physical. So if you’ve got mental and physical, see ya.” She then clarified that if she had the chance to live longer while struggling with mental and physical issues, she’d decide against it. “What if you survived and you can’t wipe your own ass, you’re p***ing everywhere, s***ing, can’t eat,” Sharon said. “So, what’s different about your life [now]?” Kelly joked. Sharon’s strong view on having an assisted death is largely influenced by watching her father, music manager Don Arden, suffer from Alzheimer’s disease before his death in 2007. Then, in 2014, Ozzy spoke of his desire to die by medically assisted suicide in the case of any “life-threatening condition.” “If I can’t live my life the way I’m living it now – and I don’t mean financially – then that’s it...[Switzerland],” he told the Mirror. “If I can’t get up and go to the bathroom myself and I’ve got tubes up my ass and an enema in my throat, then I’ve said to Sharon, ‘Just turn the machine off.’ If I had a stroke and was paralyzed, I don’t want to be here. I’ve made a will and it’s all going to Sharon if I die before her, so ultimately it will all go to the kids.” If you are experiencing feelings of distress, or are struggling to cope, you can speak to the Samaritans, in confidence, on 116 123 (UK and ROI), email jo@samaritans.org, or visit the Samaritans website to find details of your nearest branch. If you are based in the USA, and you or someone you know needs mental health assistance right now, call the National Suicide Prevention Helpline on 1-800-273-TALK (8255). This is a free, confidential crisis hotline that is available to everyone 24 hours a day, seven days a week. If you are in another country, you can go to www.befrienders.org to find a helpline near you. Read More Inside the secret network of women naming and shaming their bad exes How to really tell if you’re Posh (or not) The rise of ‘Ozempic face’ and why it’s here to stay Billy Connolly says reports of his ‘demise have been greatly exaggerated’ How to get rid of bedbugs: Signs and symptoms amid threat of UK invasion Dawn O’Porter: ‘I fantasise about the other side of menopause’

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'Mama June' star Pumpkin packs cheese sticks in Ella's lunchbox

I’m not sure whether you’ll have tried kulfi before, but it’s a traditional, rich ice cream found across India, that’s usually flavoured with cardamom – and I am obsessed with it,” says former Bake Off contestant Crystelle Pereira. “I once had a mango kulfi in Goa, and it was breathtakingly good. So, this cheesecake is a homage to that kulfi – the rich creaminess coming from the cream cheese, paired with sweet mango and floral notes of cardamom.” Mango and cardamom cheesecake Ingredients: For the base: 30g pistachios 30g desiccated coconut 65g unsalted butter (which will be browned so you should end up with 55g) 25g coconut oil 190g speculoos biscuits For the cheesecake: 10 cardamom pods 200ml double cream, cold 55g icing sugar 1 teaspoon vanilla bean paste 600g cream cheese 2 tablespoons runny honey 185g canned, sweetened mango purée To decorate: 1 fresh mango/1 x 425g (before draining) can of mango 1 tablespoon runny honey Small handful of pistachios Method: 1. First make the base. Place the pistachios and desiccated coconut in a frying Pan over a low heat and toast, stirring, for about 7 minutes until the coconut is golden and nutty. Remove from the heat and set aside. 2. Place the butter in a saucepan over a low heat and stir constantly until you see it bubble up vigorously with a thick, cappuccino-like foam, and then light brown solids will start to form on the bottom. At this point, take the pan off the heat, stirring for about 30 more seconds, then immediately transfer it to another bowl, making sure to scrape out all the solids from the bottom, as these carry so much flavour. Then, stir through the coconut oil until it has melted in the residual heat. 3. Place the speculoos biscuits in a sealed freezer bag and bash with a rolling pin until the mixture resembles fine crumbs. Then, add the coconut and pistachios and bash these again to break down the nuts slightly (you can also use a food processor). Tip all the contents into a large bowl and mix with the brown butter and oil until the mixture resembles wet sand. 4. Press this into the base of a 20cm springform cake tin, and use the base of a mug to flatten it down. Transfer to the fridge to chill and harden while you make the cheesecake filling. 5. Place the cardamom pods in a dry frying pan over a low heat and toast, stirring, for about 10 minutes until fragrant. Transfer to a pestle and mortar and bash to release the seeds from the shells. Discard the shells (I keep mine and add them to my chai), then grind the seeds into a fine powder. You can also grind the whole pods, including the shells, in a spice grinder. 6. In a large bowl, place the double cream, icing sugar, vanilla bean paste and ground cardamom and whisk to fairly stiff peaks. 7. In a separate bowl, combine the cream cheese, runny honey and 150g of the mango purée and whisk well to combine. Then, fold through the whipped cream into this cream cheese mixture in three parts, until no streaks remain. 8. Remove the base from the fridge and pour half the cheesecake mixture over the top. Then, swirl through half the remaining mango purée and use a knife or skewer to swirl this through the mixture. Then repeat with the remaining cheesecake mixture and mango purée and use an offset spatula to level the top. Place in the fridge for 6–8 hours, or ideally overnight, until completely set. 9. To serve, run a palette knife or offset spatula around the rim of the cheesecake and then carefully release the springform tin and slide off the metal base. 10. Thinly slice fresh (or canned) mango, and arrange on top of the cheesecake, drizzle over some honey, and sprinkle with pistachios, then slice and serve. Recipe from ‘Flavour Kitchen: Vibrant Recipes with Creative Twists’ by Crystelle Pereira (Kyle Books, £22). Read More BBQ salad recipes without a soggy lettuce leaf in sight Grace Dent’s quick and easy recipes that only require the microwave How to shop for and cook Japanese food at home like a pro Crystelle Pereira: ‘This is controversial but... French food isn’t that great’ Roasted grape, honey and feta crostinis are perfect dinner party canapes Forest Side, review: Cumbrian produce elevated to Michelin-starred proportions

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Disney animations have shaped our childhoods, helping form our first impressions of love, music and magic. Yet, most of the classics have depicted white protagonists, often limiting the stories’ appeal and relatability to a diverse audience. This is slowly changing, with the latest example being the real-life remake of The Little Mermaid.