Nothing has removed the beta version of if its new messaging app, Nothing Chat, from

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Whether you’re an advocate of a 10-step skincare routine or more into “skinimalism,” chances are you’ve tried vitamin C before. Otherwise known as ascorbic acid, the skincare ingredient has multiple proven benefits: As an antioxidant, it protects the skin against environmental aggressors such as pollution; it also minimizes hyperpigmentation by controlling excess melanin (our skin’s natural pigment), and boosts collagen, which depletes as we age.

Sarah Beeny has opened up about her gruelling treatment for breast cancer in a new documentary coming to Channel 4. The deeply personal one-off film, Sarah Beeny vs Cancer, sees the 51-year-old broadcaster and property expert explore the past, present and future of breast cancer treatment in the UK, while dealing with her own journey to recovery. She welcomed cameras into her home for the programme just two weeks after three lumps were discovered in her left breast. Speaking through tears at the start of the documentary, Beeny says: “I’m just not gonna die, you do know that. I’ve got a whole life. I need it. I’ve got four children. People need their mother. The truth is, I kind of needed my mother.” Beeny’s mother died of breast cancer at 39, when Beeny was just 10. Beeny says in the film that she had been waiting her whole life to hear that she had cancer. Her partner Graham Swift, an artist, says in the documentary that it was a huge deal for Beeny when she turned 40 as a healthy woman. In the show, Beeny is seen at various stages of chemotherapy. Her sons are shown cutting her hair short, and later Beeny sits in her car after doing the school run, pulling out clumps of her remaining hair. Cameras also follow Beeny as she gets a wig fitted by the NHS. Swift, who calls Beeny a “force of nature”, says he has been up at night worrying throughout the treatment. “F***yeah, there are sleepless nights,” he says. “It’s really hard. It’s horrible.” Beeny has now got the all-clear, and at the end of the documentary, she signs off with the words: “The chances of surviving breast cancer have doubled in the past 40 years, and that only gets better and better the more that is understood. “So many people are so scared. It’s that fear that keeps a lot of people away from going and checking things out and getting treatment. “So trust your body and go and get it checked out at a proper breast clinic. “If you get the diagnosis that I got eight months ago, my message would be, just, don’t be afraid. Because amazing people are doing amazing things and the outlook is getting better every day.” Sarah Beeny vs Cancer airs at 9pm on Channel 4 on Monday 12 June. Read More Sarah Beeny: Why I’m no longer scared of cancer Sarah Beeny shares health update after all-clear from breast cancer ‘I don’t want to be ashamed’: Sarah Beeny reveals she shaved her hair with dog clippers following cancer diagnosis ‘Fearful’ Shannen Doherty shares devastating cancer update Sarah Beeny shares health update after all-clear from breast cancer Breast cancer symptoms and survival rate as Amy Dowden diagnosed

If you are not familiar with cassava, it is tuber with a waxy, bark-like outer skin and a starchy centre,” explains Maria Bradford, author of Sweet Salone. It’s a staple in Sierra Leonean households, and Bradford adds: “This recipe combines my beloved cassava with European ingredients, such as Parmesan and truffle. “The flavour is every bit as good as potato chips, if not better, with just the right subtle hint of earthy truffle. They’re crispy on the outside, tender on the inside, perfectly salted and mixed with Parmesan to take them over the top. A simply luxurious snack!” Cassava chips with truffle oil, Parmesan and saffron mayo Serves: 6-8 Ingredients: For the cassava chips: 1kg cassava 1 tsp sea salt 60g parmesan, grated Sunflower oil, for deep frying Parmesan shavings, to serve 3 tbsp white truffle oil For the saffron mayo: Large pinch of saffron 2 tbsp hot water 300g good-quality mayonnaise 1-2 cloves garlic, finely chopped Method: 1. To peel the cassava, cut the cassava crosswise into five to eight-centimetre pieces. Using a sharp knife, cut lengthwise through the bark-like exterior and into the pink skin beneath. Place the tip of the knife under the skin to loosen it and pull off the skin and bark. Cut into chunky chip-sized pieces. 2. As you work, rinse the cassava and put the pieces in a large saucepan with cold water so it doesn’t discolour. When all are cut to size, add the salt and bring the pan of water to the boil. Boil until the cassava pieces are tender when pierced with a knife, about 25 minutes. 3. Meanwhile, make the saffron mayo. Crumble the saffron threads into a small bowl and pour over the hot water. Let it steep for 10 minutes. 4. Stir the mayonnaise and garlic together in a bowl. Add the saffron water and stir to combine. Taste and season with salt. 5. When the cassava is tender, drain it in a sieve and set aside until completely dry. 6. Heat the oil for frying in a deep, heavy-based pan no more than half full. To test if the oil is hot enough, drop a small breadcrumb into the hot oil. It should sizzle and turn brown in 20 seconds. 7. Working in small batches so as not to overcrowd the pan, fry the cassava chips until nicely golden, five to 10 minutes per batch. Remove with a slotted spoon and drain on a baking sheet lined with paper towels. 8. Toss the fried cassava chips with grated Parmesan and the white truffle oil. Serve with the saffron mayo on the side. ‘Sweet Salone’ by Maria Bradford (Quadrille, £30). Read More A week’s worth of summery recipes (even when the weather is dire) The dish that defines me: Frank Yeung’s prawn wontons Discovering Sierra Leonean flavours in South London How to make a traditional Sierra Leonean rich cake How to make West African brasied beef shorts in peanut and coconut milk In Horto: Hearty, outdoorsy fare in a secret London Bridge garden

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In the face of mounting pressure from labour shortages, supply delays and skyrocketing energy prices, celebrating British produce is more important than ever. If you’re in a supermarket during the next two weeks, look out for a British Tomato Fortnight sticker. Running until 11 June, the campaign hopes to shine a light on locally grown varieties and encourage consumers to buy British. Not only is that a boon to your carbon footprint and your health, but also to your plate – juicy and packed full of flavour, British toms are an extremely versatile cooking ingredient. They go especially well in this pasta puttanesca, which takes no more than 30 minutes to get onto the table, as well as the tomato, lemon zest and sage risotto with burrata – ultimate comfort food that’s balanced by the natural sweetness of the whole toms. Lastly, in the saffron chicken, tomato, orzo and squash stew, the toms are left whole and added it right at the end for a delightful sweet note. Get stuck in. Piccolo pasta puttanesca This dish doesn’t take much longer than the 30 minutes needed to roast the Piccolo cherry tomatoes. Perfection. Serves: 4 Ingredients: 750g Piccolo cherry tomatoes Olive oil 300g spaghetti 3 garlic cloves, finely chopped 1 red chilli, finally chopped 1 tsp tomato purée 100g pitted black olives, roughly chopped 8 anchovy fillets in oil, drained, roughly chopped 2 tbsp capers, drained 1 heaped tbsp chopped fresh basil To serve: Freshly grated parmesan Fresh basil, to garnish Method: Preheat the oven to 200C/180C fan/gas 5. Tip the Piccolo cherry tomatoes onto a baking tray and drizzle with a tablespoon of olive oil. Roast for 30 minutes. Cook the spaghetti according to packet instructions. Heat a dash of olive oil in a saucepan, add the garlic and red chilli and cook for a few minutes until aromatic. Add the tomato purée and cook for another minute. Remove the roasted tomatoes from the oven, pour any excess liquid into a bowl and set aside. Add the tomatoes (along with the chopped olives, anchovies and capers) to the pan with the garlic and chilli. Sprinkle over the chopped basil. Add a splash of the excess tomato liquid if necessary. Drain the spaghetti and serve with the puttanesca sauce topped with freshly grated parmesan and extra basil. Tomato, lemon zest and sage risotto with burrata The ultimate in comfort food, this risotto really packs in the flavour, balanced by the natural sweetness of the whole Piccolos. Serves: 4 3 tbsp olive oil 2 shallots, finely chopped 2 garlic cloves, finely chopped 1½ tbsp tomato purée 280g risotto rice, such as Arborio Knob of butter 100ml white wine 1 litre stock (made with 1 vegetable or chicken stock cube) 1 lemon, zest only 10 sage leaves, chopped 50g Parmesan, finely grated 250g Piccolo cherry tomatoes, left whole, stalks removed if preferred 115g burrata, divided into quarters 1 heaped tbsp toasted pine nuts Extra virgin olive oil, for drizzling Method: Heat the oil in a large pan. Add the shallots, stir well then cover and cook over a low heat until soft and lightly browned. Add the garlic and tomato purée and cook for another minute. Stir in the rice with a knob of butter, continue to stir and cook for another minute. Pour the wine into the pan and bring to a simmer. Cook for a minute for the rice to absorb the liquid. Add a quarter of the stock and cook to allow the liquid to be absorbed – keep adding more stock as it is absorbed. Stir from time to time. Add the lemon zest and chopped sage. Cook uncovered, stirring from time to time, for about 20-25 minutes, or until the rice is tender and very creamy. Finally, stir in the Parmesan cheese. Meanwhile, heat another pan with a dash of olive oil and cook the tomatoes over a high heat until softened. Divide the risotto among four plates, topped with the Piccolo cherry tomatoes, a quarter of the burrata for each serving, some toasted pine nuts, and a drizzle of olive oil. Saffron chicken, tomato, orzo and squash stew Piccolo cherry tomatoes are left whole and added right at the end of this stew to retain their shape and add a delightful sweet note. You will not be disappointed! Serves: 4 Time: 40 minutes Ingredients: 2 tbsp olive oil 1 onion, finely chopped 4 garlic cloves, sliced 2 boneless chicken breasts, cut into chunks (about 400g total weight) 1 small butternut squash (about 600g/1lb 4oz), peeled and chopped Generous pinch saffron 500ml chicken stock 150g orzo400g whole Piccolo cherry tomatoes Salt and freshly ground black pepper Small handful roughly chopped flatleaf parsley, to serve Method: In a large pan, heat half of the olive oil, then fry the onion for five minutes, or until the onion is softened. Add the garlic and cook for a couple more minutes. Remove from the pan. Add the chicken to the pan and cook on all sides until nicely browned. Season with salt and freshly ground black pepper Add the chopped squash and cook for a further few minutes. Add the saffron and chicken stock and return the onion and garlic to the pan. Cook at a simmer for about 5 minutes. Increase the temperature to a boil, tip in the orzo and turn the heat back to a simmer. Cook for a further 10 minutes, adding a splash more water if it starts to dry out. Tip in the Piccolos and cook for a further few minutes to soften. Season with salt and freshly ground black pepper, and serve garnished with parsley. Learn more about British Tomato Fortnight at britishtomatoes.co.uk/british-tomato-fortnight Read More These recipes will keep you hydrated on hot days Uncorked: How do I keep my wine cool at a picnic? Banging brunch recipes worth getting out of bed for Think pink: Three ways with rhubarb to make the most of the season ‘Indian food is so much more than rubbish chicken tikka masala’ This vegetarian kebab won’t have you missing meat