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Doctors have called for the elimination of daylight saving time citing potential harm that may result from the practice. Daylight saving time is a practice of setting the clock forward by an hour beginning on the second Sunday in March in order to use light from the sun for longer. Once winter arrives, clocks are then set backwards an hour, ending the practice around the first Sunday of November, so people can get an extra hour of sleep. Doctors from the American Academy of Sleep Medicine (AASM) called for an end to the practice, citing potential harms that can result due to changes to and from daylight saving time. Instead, they are in favour of setting standard time, which is the time when the clocks are set back in the fall, permanently. Doctors say such a permanent standard time aligns best with the human body’s natural inner clock. “By causing the human body clock to be misaligned with the natural environment, daylight saving time increases risks to our physical health, mental well-being, and public safety. Permanent standard time is the optimal choice for health and safety,” Adeel Rishi, chair of the AASM Public Safety Committee, said in a statement. AASM had previously shown in a study in 2020 that Daylight Saving Time (DST) is linked to “increased risks of motor vehicle accidents, cardiovascular events, and mood disturbances” as people annually “spring forward” to adopt the practice. Previous research has also found that pushing the clock back an hour can impact mental health. An analysis of data from more than 185,000 Danish people found an over 10 per cent rise in depressive episodes during the shift from summer time to standard time. The position to end DST is also supported by previous statements adopted by organisations such as National Sleep Foundation and the American Medical Association. “Permanent standard time helps synchronize the body clock with the rising and setting of the sun. This natural synchrony is optimal for healthy sleep, and sleep is essential for health, mood, performance, and safety,” James A Rowley, president of the AASM, said. However, the US Senate has passed The Sunshine Protection Act in March 2022, which would make US daylight saving time permanent. But this bill still requires approval by the House and president Joe Biden to be coded into law. Read More Here’s what a sleep expert says about the time change as clocks change in US Daylight saving time 2023: When do the clocks go back in the US? This is what changing the clocks can do to your health Mother of newborn triplets shares how they react differently after eating Stephen Fry uses walking stick after breaking his leg, pelvis and ‘a bunch of ribs’ Mother’s song about how easy it is to be ‘such a good dad’ goes viral

Martha Stewart has spoken candidly about the all-consuming obsession people have with pumpkin spice during the fall. The cookbook author, 82, may indulge in a classic Thanksgiving dessert, but she’s not too keen on the taste of pumpkin in her coffee. During a recent appearance on Today, Stewart expressed her apprehension about adding the spice to every food and drink, like most people do during this time of year. “So, speaking of autumn - I would like you to weigh in on this, Martha,” host Al Roker told the Sports Illustrated Swimsuit model. “What say you on the pumpkin spice?” “In a pie, I love it. In anything else, I do not love it,” Stewart confessed. Roker agreed, and declared the overuse of pumpkin spice to be unnecessary. “The queen has spoken. By royal decree, get rid of the pumpkin spice,” the talk show host said. Roker first expressed his contempt for the spice in 2020, specifically calling out pumpkin spice lattes for being fake. “There’s no pumpkin in it. It’s chemicals, it’s artificial flavouring - just why?” he questioned. “OK, if you want it in your coffee, fine. But you start putting it in all these other things, it doesn’t taste good!” While Stewart didn’t reveal which foods she thinks should be free from pumpkin spice, she did express her disinterest in adding the flavour to a certain hot beverage. “I don’t like cappuccino with pumpkin spice in it, I just don’t,” she admitted. Some people may believe that the Food Network star’s distaste for pumpkin spice - in anything other than pie - is characteristic of an autumn cynic. However, Stewart is quite the opposite. Thanksgiving is in fact one of her favourite holidays, which is why she believes the Christmas season doesn’t begin until after the November holiday ends. When asked by Today achor Craig Melvin what it is about Thanksgiving that she loves so much, Stewart replied: “Well, I love holidays, you know that, and Thanksgiving is one of my favourites. “I do have gobblers in the poultry yard. I have 17 of them right now,” Stewart added, referring to the livestock she keeps on her farm in Bedford, New York – the property where she recently offered to host two lucky guests to stay ahead of the upcoming holiday. In partnership with Booking.com, Stewart is opening up her 150-acre home from 18 November to 19 November. For just $11.23, two individuals can enjoy a fall-inspired vacation in accordance with a special itinerary that includes a cottage tour and a “table setting and wreath-making demo with executive director of design, Kevin Sharkey.” “Thanksgiving has always been one of my favourite holidays to celebrate, which is why I’m excited to be Booking.com’s newest host and welcome guests to my Bedford farm for a Thanksgiving-inspired stay ahead of the big day,” Stewart said in the press release. “Every year, my Thanksgiving holiday prep begins weeks before hosting my family in Bedford, so I can’t wait to welcome the guests that book this experience to my fall-ready Tenant House on the farm and look forward to sharing my favourite Thanksgiving-inspired traditions during their stay,” she continued. Stewart’s home will be available for booking beginning 6 November at 12pm ET on Booking.com, on a first-come, first-serve basis. Read More Martha Stewart is inviting fans for pre-Thanksgiving stay at her farm in New York The best foods to forage in November and how to cook them Rachael Ray shares expert cooking advice for Thanksgiving dinner The best foods to forage in November and how to cook them Rachael Ray shares expert cooking advice for Thanksgiving dinner Long live British scran: Three classic dishes for autumn

“This is one of those quick and easy recipes that can be thrown together in next to no time,” says British-Iranian chef and author, Sabrina Ghayour. “I love this kind of dish with a green leaf salad and a simple vinaigrette on the side, but you can also cut it into smaller portions and serve it as snacks or light bites with drinks, too.” Courgette, lemon, feta and pine nut tart Serves: 4 Ingredients: 200g feta cheese, finely crumbled 250g ricotta cheese 1 tsp dried mint 1 tsp dried wild oregano 2 tsp lemon extractfinely grated zest of 1 unwaxed lemon 1 x 320g ready-rolled puff pastry sheet (about 350mm x 230mm) 1 courgette, very thinly slicedolive oil Handful of pine nuts 2 tbsp clear honey ½ tsp pul biber chilli flakes (omit if you prefer) Maldon sea salt flakes and freshly ground black pepper Method: 1. Preheat the oven to 220C (200C fan), gas mark 7. Line a large baking tray with baking paper. 2. Put the feta, ricotta, dried herbs and lemon extract and zest into a mixing bowl with a good seasoning of salt and pepper and beat together until smooth. 3. Place the puff pastry sheet on the lined tray and score a 1cm-wide border around the edges, then spread the cheese mixture across the pastry up to the scored border. 4. Lay the courgette slices, slightly overlapping, on the cheese mixture, season well with salt and pepper, and drizzle with olive oil. Scatter over the pine nuts and bake for 16-18 minutes until the pastry edges are nicely browned. 5. Remove from the oven and leave to cool slightly, then drizzle with the honey and sprinkle with the pul biber before serving. Crispy sticky harissa lamb “Cantonese crispy shredded chilli beef is one of my all-time favourite dishes,” says Ghayour. “This is very much my own creation and my nod to that wonderful combination of sweet and sticky, crispy and chewy bites of meat, but using lamb and adding peppers to the mix instead of carrots. It’s an explosion of flavour that ticks every box.” Serves: 3-4 Ingredients: 6 tbsp cornflour 350g lamb leg steaks, cut into 1cm-wide strips Vegetable oil, for frying 1 large onion, halved and thinly sliced into half moons 1 red pepper, cored, deseeded and cut into very thin strips 5 spring onions, thinly sliced from root to tip, reserve some for garnish Maldon sea salt flakes and freshly ground black pepper Steamed white rice, to serve For the sauce: 5 tbsp clear honey 4 tbsp rose harissa 3 tbsp rice vinegar 2 tbsp light soy sauce 2 tbsp cornflour Method: 1. Mix the cornflour with a very generous amount of salt and pepper in a mixing bowl, add the strips of lamb and really work the cornflour into the lamb for a minute or so. Set aside. 2. Heat a large frying pan over a medium-high heat, pour in about 2.5cm vegetable oil and bring to frying temperature (add a little bit of a lamb strip: if it sizzles immediately, the oil is hot enough). Line a plate with a double layer of kitchen paper. 3. While the oil is heating up, place a small saucepan over a medium heat, add all the sauce ingredients and whisk together until no lumps of cornflour remain and the mixture is smooth. Heat the sauce through, but do not let it bubble or burn, then remove from the heat. 4. Fry the lamb strips in batches in the hot oil for about two to three minutes, or until very crisp on the outside. Remove with a slotted spoon and transfer to the paper-lined plate to drain. 5. Heat another large frying pan over a high heat, add a drizzle of vegetable oil and stir-fry the onion and red pepper until browned a little. Add the lamb strips followed by the sauce and toss together until evenly coated with the sauce, then add the spring onions and combine well. Serve immediately scattered with the reserved spring onions and alongside steamed white rice. This needs no accompaniment. Tahini, almond and chocolate crumble cookies “I cannot tell you how satisfying these cookies are – so much so that I usually have a bag of the cookie dough balls stashed in my freezer ready for baking whenever the craving hits,” says Ghayour. “The texture is crumbly in an almost sandy way and the absolute optimum moment to enjoy them is 30 minutes out of the oven, when the cookies have cooled down, but the chocolate is still gooey.” Makes: 14 Ingredients: 125g salted butter, softened 125g soft light brown sugar 75g caster sugar ½ tsp ground cinnamon 100g tahini (use the solids and avoid the oil as much as possible) 150g plain flour ½ tsp baking powder ½ tsp bicarbonate of soda 50g blanched almonds, roughly chopped 200g dark chocolate chunks (70% cocoa solids) Method: 1. Beat the softened butter, sugars and cinnamon together in a mixing bowl until light and fluffy. Then add the tahini and mix until smooth. Next, add the flour, baking powder and bicarbonate of soda and mix until evenly combined. Finally, add the almonds and dark chocolate chunks and mix until evenly distributed. 2. Weigh the cookie dough, divide into 14 equal portions and form each into a ball. Chill in the refrigerator for at least four hours, or overnight if preferred. Once chilled, you can then freeze the cookie dough balls for later use. 3. To bake, preheat the oven to 180C (160C fan), gas mark 4. Line a baking tray with baking paper. 4. Place your dough balls, well spaced out, on the lined tray and gently flatten them (omit this stage if using frozen dough). Bake for 16 minutes (or 18 from frozen). Remove from the oven and leave to cool on the tray for 30 minutes, then enjoy. ‘Flavour’ by Sabrina Ghayour (Aster, £26). Read More Four delicious ways to use up leftover pumpkin this Halloween World Pasta Day: Nigella Lawson’s spaghetti with Marmite This speedy king prawn pasta has a supermarket secret weapon Midweek meals: Baked pasta Siciliana with meatballs How to make a classic lasagne Jack Stein’s Cornish mussels with spinach and cider

The wait is finally over. Starbucks has officially unveiled its new menu items for the holiday season, complete with pink holiday cups. Beginning Thursday 2 November, coffee lovers will be able to order their favourite festive flavours from Starbucks, as well as one brand new drink offering. Making its return for the holiday season is the classic Peppermint Mocha, Caramel Brulée Latte, Chestnut Praline Latte, and Iced Sugar Cookie Almondmilk Latte. A new addition to the holiday menu is the Iced Gingerbread Oatmilk Chai, which takes the nostalgic flavour of gingerbread and combines it with creamy oatmilk and a blend of chai spices. The original Gingerbread Latte launched in 2000, and was a mainstay on the Starbucks holiday menu for nearly two decades. “It’s a love letter to gingerbread and ginger,” said Matt Thornton, senior beverage developer at Starbucks. “The gingerbread flavor amplifies the spice of the chai.” Starbucks stores in the United States that serve Oleato, Starbucks coffee infused with olive oil, will offer another new menu item - the Oleato Gingerbread Oatmilk Latte - for a combined flavour similar to freshly baked gingerbread and olive oil cake. “The combination of the Starbucks Blonde Espresso with the steamed oatmilk infused with olive oil is nice and balanced with the gingerbread syrup uplifting all those spice notes,” said Billy Altieri, senior product developer. “It’s cozy and warming with an enjoyable dash of holiday flavors.” To make matters even more festive, the American coffee chain debuted its design for this year’s holiday cups, which include a touch of pink. Bridget Shilling was the artist behind the 2023 holiday cup collection, which comes in four designs: party plaid, peppermint swirl, ribbon spool, and bauble wrap. Meanwhile, iced coffee cups come with ornament-inspired baubles and white sparkles. Each cup also features a gift tag to write notes or share a seasonal sentiment with friends or family. “When we were looking at trends when designing this year’s holiday, we kept seeing bright, bold, uplifting colours,” said Kristy Cameron, creative director at Starbucks. “We found that magenta alongside the holiday reds and greens lifts the traditional holiday colours and makes the red look even brighter.” The theme behind this year’s Starbucks holiday cup collection was “Share the Joy”, highlighting how the “shared human experience and togetherness” is what makes the season so special. “Starbucks red cups are like little wrapped gifts for our partners and customers,” Cameron said. “My hope is that they feel excitement and joy when they see the cups, and that they want to share them with family and friends.” As always, Starbucks included a few festive treats to its holiday menu. The gingerbread loaf, peppermint brownie cake pop, cranberry Bliss Bar, snowman cookie, and the sugar plum cheese danish are sure to get anyone in the holiday mood. Starbucks holiday beverages and pastries are available to order in the US beginning 2 November. Read More Four delicious ways to use up leftover pumpkin this Halloween Restaurant menus are spoiling eating out: ‘They’re supposed to entice, not humiliate’ Best burgers in London: Where to eat top patties in the city

While they might not be easy to tell apart, one mother has captured how differently her three children react after being given the same five ounces of milk. Jocelyn, who goes by the username @lesbi_honest_20 on TikTok, took to the platform to share a video of her triplets - daughters Willow and Eden, and son Juniper - along with the on-screen text: “When the same 5oz hits different.” She then filmed her children one by one, as Juniper was seen crying from still being hungry. Eden was relaxed with her bib on after having a full meal, while Willow managed to fall asleep with her eyes rolled back. “Took this while we waited for more milk to heat up for our hungry Juni boy!” Jocelyn captioned the TikTok. “It’s crazy how much they are growing into three unique individuals. I love learning more about them every day.” Since it was first posted on 19 October, the video has gained more than 11m views, with many people joking about how the triplets are a total representation of their moods. “The three stages of milk drunk,” one commenter joked. “We got the crier, the ‘I might be drunk’, and the one you have to carry home every time.” “Different reviews same restaurant,” another user joked. Some commenters mentioned how much Eden’s sleeping reaction made them laugh, with one commenter writing: “I wasn’t expecting the second one, so I was really surprised by the third.” @lesbihonest_20 Took this while we waited for more milk to heat up for our hungry Juni boy! Its crazy how much they are growing into 3 unique individuals. I love learning more about them ever day. #tripletsoftiktok #tripletmom #newbornbabies #fyp #triplets #tripletlife ♬ original sound - Lesbi_Honest_20 Another commenter agreed, adding: “Omg the third one just transcended.” In an interview with Today, Jocelyn revealed that her triplets’ reactions weren’t that uncommon compared what she’s witnessed before. “Juni is our biggest eater. He can eat and eat and eat. My wife was in the kitchen heating another bottle for him when I started recording,” she told the outlet. Jocelyn explained that the best way to describe baby Eden was exactly like how she acted in the TikTok: “Happy-go-lucky.” As for why baby Willow ended up falling asleep, the mother said it was because of how small she is compared to her siblings. “She’s our little peanut,” Jocelyn called Willow. “Five ounces for her is a lot.” However, she noted that Willow makes up for her small size with her outlandish personality, especially because she’s the oldest. “Willow came out first. She’s been giving side eye since the day she was born, and has to know what is going on with everyone. She’s our nosey Nancy,” Jocelyn told Today. “The NICU nurses used to joke that Willow was judging them!” The triplets’ differences don’t stop with their eating habits either, as Jocelyn mentioned that the babies vary with their sleeping habits too. She explained that Willow is her morning person, Eden is her night person, and Juniper isn’t either and is “somewhere in the middle.” “Eden is up until 2am and then she’s grumpy when she wakes up and won’t even look at you until after 11,” Jocelyn said. “It’s actually kind of funny. That girl is not a morning person.” The Independent has reached out to Jocelyn for comment. Read More Maria Menounos felt like she was ‘going to explode inside’ due to pancreatic cancer Robert De Niro’s family: What to know about his seven children Mom explains how to raise your first baby like it’s your third Maria Menounos felt like she was ‘going to explode inside’ due to pancreatic cancer Robert De Niro’s family: What to know about his seven children Mom explains how to raise your first baby like it’s your third

Not only is Robert De Niro one of Hollywood’s most famous actors, but he’s also a father to seven children. The Killers of the Flower Moon star, 80, is currently facing a $12m lawsuit over accusations of “severe emotional distress and reputational harm” brought against him by his former assistant, Graham Chase Robinson. During a heated trial in New York federal court, De Niro admitted to “berating” Robinson and calling her a “f***ing spoiled brat”, before shouting “shame on you” at her inside the courtroom. Robinson worked as De Niro’s vice president of production and finance between 2008 and 2019, before she quit over reported clashes with his girlfriend, Tiffany Chen. The Taxi Driver star recently became a father of seven when he and Chen welcomed their daughter, Gia Virginia Chen-De Niro, in April. De Niro revealed the baby news in an interview with ET Canada, when he corrected a reporter who said he had six children. “Seven, actually,” he said. “I just had a baby.” Speaking to Page Six, De Niro maintained that the pregnancy was planned. “How could you not plan that kind of thing?” he said. As the $12m lawsuit filed by his former assistant puts De Niro’s personal life in the spotlight, much attention has been focused on his extensive family tree. Here’s what to know about De Niro’s seven children and their mothers. Drena De Niro In 1976, the Oscar winner married his first wife, Diahnne Abbott, after they met on the set of director Martin Scorsese’s Taxi Driver. He adopted Abbott’s daughter, Drena, from a previous relationship. Drena was born in 1971, and took the actor’s last name when her mother and step-father were married. She became a model, but later followed in De Niro’s footsteps when she decided to pursue acting. Drena has appeared in several of her father’s films, including Showtime, Wag the Dog, City by the Sea, and The Intern. In 2003, she welcomed her son Leandro De Niro Rodriguez with her then-boyfriend, Carlos Mare. In July 2023, Drena announced that Leandro had died at age 19. She shared a picture of Leandro on Instagram with a caption paying tribute to his life. “My beautiful sweet angel,” she wrote. “I have loved you beyond words or description from the moment I felt you in my belly. You have been my joy, my heart and all that was ever pure and real in my life.” She continued: “I wish I was with you right now. I wish I was with you. I don’t know how to live without you but I’ll try to go on and spread the love and light that you so made me feel in getting to be your mama. “You were so deeply loved and appreciated and I wish that love alone could have saved you,” Drena concluded the post. De Niro later issued a statement saying he was “deeply distressed by the passing of my beloved grandson Leo”. “We’re greatly appreciative of the condolences from everyone. We ask that we please be given privacy to grieve our loss of Leo,” the statement continued. The New York City chief medical examiner’s office confirmed one month later that Leandro had died of an accidental drug overdose. Raphael De Niro Raphael is the second child of De Niro and Abbott. He was born on 9 November 1976, the same year his parents tied the knot. He strayed away from the family business and decided to pursue a career in real estate. According to his website, he is a broker at Douglas Elliman and launched the De Niro Team with the real estate firm in 2004. Some of his celebrity clients include Renee Zellweger and Kelly Ripa. He shares three children with his ex-wife, Claudine De Matos, who he married in 2008. They separated in 2015 and finalised their divorce in January 2020, per Page Six. He went on to marry stylist Hannah Carnes in March 2020. Julian and Aaron De Niro Following his divorce from Abbott in 1988, De Niro went on to date actor Toukie Smith. While the pair were never married, they welcomed twin sons Julian Henry and Aaron Kendrick in 1995. Julian also followed in his father’s footsteps, appearing in the 2016 film In Dubious Battle and portraying a young Barack Obama in the Showtime historical drama series, The First Lady. Elliot De Niro Perhaps De Niro’s longest relationship was with actor Grace Hightower, who he married in 1997. She gave birth to their first child together, a son named Elliot, in 1998. In March 2019, the Silver Linings Playbook star revealed his son had been diagnosed with autism. De Niro and Hightower soon became involved in a legal battle when he filed for divorce in 1999 and sued her for custody of their son in 2001. However, the two reunited and called off their divorce in 2004. The couple renewed their vows in November that year in upstate New York, surrounded by A-list celebrities like Martin Scorsese, Meryl Streep, and Ben Stiller. Helen Grace De Niro In December 2011, the former couple welcomed their second child, daughter Helen, via surrogate. De Niro and Hightower separated in November 2018 after more than 20 years together. Gia Virginia Chen-De Niro De Niro became a father of seven when he and girlfriend Tiffany Chen welcomed daughter Gia Virginia on 6 April 2023. In an interview with Gayle King for CBS Mornings, Chen revealed that she was diagnosed with Bell’s palsy after giving birth to their daughter. Bell’s palsy is a neurological disorder that temporarily paralyses one side of the face, causing it to appear droopy and lopsided. Speaking to The Guardian in October, De Niro revealed that Chen does most of the “heavy lifting” when raising their six-month-old daughter. When asked if fatherhood ever “gets easier” after being a parent for quite some time, De Niro admitted that it doesn’t but praised his partner for her support. “It doesn’t get easier,” he said. “It is what it is. It’s okay. I mean, I don’t do the heavy lifting. I’m there, I support my girlfriend. But she does the work. And we have help, which is so important.” De Niro also explained how his relationships with his older children are different from his younger children. “With a baby, it’s different to with my 11-year-old. My adult children. My grandchildren. It’s all different,” he said. “I don’t talk to the adult children the way I talk to my baby, or the way I speak to my 11-year-old, though she’s pretty smart.” Read More Maria Menounos felt like she was ‘going to explode inside’ due to pancreatic cancer Mom explains how to raise your first baby like it’s your third Emilia Clarke feared being fired from Game of Thrones after brain haemorrhage Maria Menounos felt like she was ‘going to explode inside’ due to pancreatic cancer Mom explains how to raise your first baby like it’s your third Emilia Clarke feared being fired from Game of Thrones after brain haemorrhage

Maria Menounos has admitted that she felt like she was “exploding inside” due to severe pain from pancreatic cancer. Before the TV host was diagnosed with pancreatic cancer in January 2023, she recalled experiencing excruciating pain after she ate a farro salad while on a flight more than one year ago. At the time, she dismissed her alarming symptoms, according to Today. “It was like that kind of pain where you felt like you were going to explode inside,” she explained to the outlet. “I thought it was the farro. I thought that I must be getting really gluten intolerant and my stomach just was not handling this well.” Menuonos, 45, decided to go to the doctor after continuing to experience symptoms - such as bloating, diarrhea, and stomach pain - but despite undergoing an endoscopy and colonoscopy, doctors couldn’t find the source of Menuonos’ problems. Not only that, but a CT scan also indicated that her pancreas and other organs were fine. After the host’s “severe” abdominal pains continued, she elected to get a full-body MRI. The scan revealed that she had a 3.9-centimeter tumour growing on her pancreas, leading to her being diagnosed with stage 2 pancreatic cancer. “That’s why I keep saying to people: If the symptoms persist, so should you,” Menounos said. “You have to be your own advocate and you have to keep pushing. It’s exhausting, but your life really depends on it.” “You’ve got to listen to your bodies,” she added. “For me it’s: ‘Feel something, say something, do something, and keep doing the something until someone tells you what’s happening.’” In honour of the beginning of November’s Pancreatic Cancer Awareness Month, Menounos took her advocacy to the next level by appearing in a public service announcement for the Pancreatic Cancer Action Network (PanCAN). According to the American Cancer Society, more than 62,000 people are diagnosed each year with pancreatic cancer, while more than 49,800 are reportedly estimated to die from the disease in 2023 alone. One year after diagnosis, the survival rate of patients is at a low 20 per cent, and less than 10 per cent will reportedly continue to live five years later. Pancreatic cancer symptoms often don’t reveal themselves until too late. In February of this year, Menuonos spoke to People about her cancer journey. She stressed that people should seek answers about their health issues, in order to catch problems that may turn out to be much more. “I need people to know there are places they can go to catch things early,” she told the outlet at the time. “You can’t let fear get in the way. I had that moment where I thought I was a goner - but I’m OK because I caught this early enough.” Menounos’ experience with pancreatic cancer wasn’t the only time the host had been diagnosed with a tumour. In 2017, she was diagnosed and treated for a benign brain tumour. The former E! News anchor and her husband, Keven Undergaro, welcomed their first child together via surrogate in June, just five months after Menounos’ pancreatic cancer diagnosis. Read More Robert De Niro’s family: What to know about his seven children Mom explains how to raise your first baby like it’s your third Emilia Clarke feared being fired from Game of Thrones after brain haemorrhage Robert De Niro’s family: What to know about his seven children Mom explains how to raise your first baby like it’s your third Emilia Clarke feared being fired from Game of Thrones after brain haemorrhage

Emilia Clarke has revealed she was afraid of being fired from Game of Thrones after she suffered a brain haemorrhage in 2011. Clarke, 36, played “Mother of Dragons” Daenerys Targaryen on the hit HBO adaptation of George R R Martin’s fantasy novel series A Song of Ice and Fire. The British actor revealed she “was struck” by the bleed on the brain after filming the first season of the show, in a 2019 essay for The New Yorker. Clarke described how she began to feel a “bad headache coming on” while she was getting ready to work out at a gym in north London “to relieve the stress” around the release ofThrones. Soon after, the star collapsed and was taken to hospital. “The diagnosis was quick and ominous: a subarachnoid hemorrhage (SAH), a life-threatening type of stroke, caused by bleeding into the space surrounding the brain.” she wrote at the time. In a new interview with Harper’s Bazaar, the Me Before You star reflected on being diagnosed with the brain condition that turns fatal for a third of all patients, and how she feared it would cost her the part which eventually catapulted her to global fame. “I wasn’t afraid of dying,” she said. “I was afraid of being fired! “I decided: ‘This is not something that’s going to define me’. I never gave into any feeling of ‘Why me? This sucks’. I was just like – gotta get back on it,” the Emmy winner added. Clarke also said she felt “very ashamed” and like she was “broken” after a routine operation to address a second bleed went horribly wrong, as she worried the show’s producers would see her as an “unreliable person that they’ve hired” for the job. After the second surgery, Clarke experienced aphasia – a disorder that impacts a person’s ability to speak or understand speech – as she worried about the security of her job which “centred on language, on communication”. “Without it, I was lost,” she wrote in the first-person essay. Elsewhere in the new interview, Clarke admitted “I might have turned into a right old d***head” if she hadn’t had the brain haemorrhages, “thinking I was the bee’s knees, living in Hollywood”. “I’m so much more aware of what’s happening, in the moment that it’s happening. I don’t worry about failure – I thrive on failure! If something goes wrong, I always think you can fix it. It hurts, it’s scary, but then you can do anything,” Clarke, who co-founded medical charity SameYou for survivors of brain injuries, added. Read More Duchess of York ‘proud’ to launch breast cancer campaign on Loose Women Doctor highlights most commonly misdiagnosed health conditions in women Mom explains how to ‘raise your baby like it’s your third’ Duchess of York ‘proud’ to launch breast cancer campaign on Loose Women Doctor highlights most commonly misdiagnosed health conditions in women Mom explains how to ‘raise your baby like it’s your third’

The Duchess of York will make her debut on ITV’s Loose Women to launch a breast cancer awareness campaign following her treatment for the illness earlier this year. Sarah Ferguson underwent an eight-hour single mastectomy operation after discovering she had an early form of breast cancer during a routine mammogram. The special episode, billed as Ferguson’s first TV appearance since revealing her diagnosis, will launch its “Don’t Skip Your Screening” campaign to highlight the importance of being checked for cancer. The duchess will join presenters Christine Lampard, Coleen Nolan and Brenda Edwards on the show’s panel to discuss the campaign and her own experiences since being diagnosed with breast cancer. Ahead of the show on Thursday (2 November), Ferguson revealed she nearly skipped the screening appointment “that saved my life” adding that her cancer journey “underlines the importance of getting screened” regularly. “I couldn’t face a journey into London on a hot day this summer and it was only my sister Jane’s insistence that I went, that persuaded me,” the mother-of-two said. “My cancer was completely symptom-free – I never found a lump and did not feel ill.” Doctors noticed a “shadow” in one of her breasts during the screening in May, which was later diagnosed as cancer. Ferguson added that she is “proud” to support the campaign, which is being backed by NHS England, to encourage other women to attend the appointments when they are invited. In July, Ferguson confirmed she underwent an eight-hour-long single mastectomy, adding that the diagnosis was “scary” for her daughters, Princesses Beatrice and Eugenie, during an episode of her podcast Tea Talks. She said: “I think it’s scary for any family member out there, you really start looking at your own demise. It’s a wake up call, and you think, right okay, how am I going to deal with this?” Ferguson also advised her listeners to “do the screening, catch it quick”, while thanking the medical professionals at King Edward VII’s Hospital in London for their care and treatment. Earlier this year, Ferguson also explained how the mastectomy helped her overcome the “self-hatred that stemmed from years of being compared to Diana. During a separate episode of her podcast, Ferguson suggested she had to have a “body part cut off” before she could “wake up”. She told her co-host, Sarah Thompson: “Not because of seeing death, but waking up to stop worrying, stop self-hatred, stop self-doubt, stop all these things. Stop not liking yourself, really, please, honestly. “Does it take that?... Yes, it did in my case,” Ferguson continued. “[I] didn’t like myself and that was because I think I was always compared to Diana and I think at the end I sort of believed my own press which is not too good.” Charity Breast Cancer Now said it is “extremely grateful” that the show is “shining a bright spotlight on breast screening” and “highlighting the important issue of tackling the shortfall in women having breast screening caused by the Covid-19 pandemic”. In a statement, it added: “Breast screening is a vital tool in helping to detect breast cancer at the earliest possible stage, when treatment is more likely to be successful. “We encourage all women to attend breast screening appointments when invited and to regularly check their breasts, reporting any unusual changes to their GP as soon as possible.” The duchess will join the panel on Loose Women on 2 November from 12:30pm on ITV1 and ITVX. Read More Sarah Ferguson shares heartfelt tribute to Matthew Perry following his death Doctor highlights most commonly misdiagnosed health conditions in women Mom explains how to ‘raise your baby like it’s your third’ Doctor highlights most commonly misdiagnosed health conditions in women Mom explains how to ‘raise your baby like it’s your third’ ‘It was terrifying’: All the things Jada Smith Pinkett has said about her alopecia

Mariah Carey dressed as 'Mean Girls' character Regina George for Halloween as she cuts two holes out of her top to recreate the famous bra scene from the 2004 classic.

The most spooktacular time of the year is here but – as exciting as Halloween is – shockingly, a whopping 18,000 tons of pumpkin goes to waste every year in the UK. That’s the same weight as 1,500 double-decker buses, which is pretty frightening. Pumpkin isn’t just for making spooky faces out of on Halloween, though – not only are they delicious in a wide range of recipes, but did you know pumpkins also have a whole number of health benefits too? Pumpkins are packed with health benefits. Rich in vitamin C, vitamin A and fibre, this versatile vegetable is really good for eye, gut and heart health, and that’s just the flesh! Pumpkin seeds are a great source of good fats, iron and B vitamins – all important nutrients that support heart, muscle, skin, nervous system and immune health. If you eat enough of them, the seeds are also a good source of protein and fibre – both of which help to regulate blood sugar. Ready to enjoy some yummy pumpkin goodness this Halloween? From classic soup to fancy fondue, here are four recipes that are to die for. Hearty pumpkin soup Serves: 4 Ingredients: 3 cups of pumpkin/vegetable/chicken stock 500g pumpkin puree Large knob of butter 1 chopped onion 2 chopped carrots 1 finely chopped garlic clove 1 cup of cream ½ tsp chopped thyme, salt and pepper Method: Melt the butter in a large saucepan, then add the garlic, onion, carrots, thyme and a pinch of salt and cook for 5-8 minutes or until softened. When cooked, transfer to a food processor and blitz together with the pumpkin puree until smooth, then return to the saucepan, add in the stock. Bring to the boil, then lower the heat and simmer for 15 minutes, stirring occasionally. Reduce the heat to very low and add the cream and simmer for a further 5 minutes. Season to taste and serve. Pumpkin ravioli with sage butter Serves: 4 Ingredients: 4 eggs 400g “00” pasta flour 4 tsp olive oil 350g roast pumpkin flesh 100g grated parmesan 15g fresh sage 75g butter Salt and pepper Method: For pumpkin filling: Add the roast pumpkin, grated parmesan and a big pinch of salt and pepper to a food processor and blitz until smooth. For the ravioli: Add the eggs, pasta flour and olive oil to a food processor and blitz until a crumbly mixture forms. Knead the mixture for 10 minutes or until it becomes smooth and elastic, then wrap in clingfilm and leave to rest for 20 minutes. When ready, cut the dough into 4 pieces and roll out into thin pasta sheets (approx 2mm). On one sheet, spoon out a couple of teaspoons of filling every few inches, then brush around each mound of filling with water, place the second sheet on top and cut around each mound with a sharp knife. Crimp the edges of each to seal them. Repeat until all the filling or pasta sheets have been used up, then add the ravioli to a pot of boiling water for 3 minutes or until they float to the top of the water. For the sage butter: Heat the butter in a frying pan until melted and foaming, then add the sage leaves and cook until the leaves crisp up and the butter browns. Season to taste, and drizzle over the cooked ravioli. Pumpkin pickle Ingredients: 500g pumpkin 1 red onion 2 garlic cloves 1 red chilli 1 tsp yellow mustard seeds 1 tsp turmeric 15g knob of ginger 250ml cider vinegar 250ml castor sugar 1 tsp nigella seeds Method: Peel and slice the onions, garlic and ginger. Peel and chop the pumpkin into small bite-size pieces. De-seed and finely chop the red chillies. Heat a large, wide-based pan (preferably non-stick) with a drizzle of oil and cook the onion, ginger and chilli for 10-12 min or until softened. Add the mustard seeds, garlic, and turmeric and cook for 1 min. Add the pumpkin, sugar, cider vinegar & a splash of water and cook for 8 min or until the pumpkin has softened and the pickle has thickened. Season with a pinch of salt, sprinkle in the nigella seeds and transfer the mixture to sterilised jars. Pumpkin fondue Ingredients: 1 whole mid-large sized pumpkin 300g of grated mixed cheeses (traditionally gruyere, Emmental and cheddar) 2 tsp cornflour A peeled garlic clove A few glugs of white wine Method: Cut the top off the pumpkin and scrape out the fibrous strands and seeds, then replace the lid and bake in the oven at 180C/160C fan for 1 hr to 1hr 30 minutes, or until the pumpkin flesh is cooked. Meanwhile, mix the cornflour with the grated cheese until it has fully coated the gratings. When the pumpkin has mostly cooked, remove from the oven, take off the lid and place the grated cheese, white wine and garlic clove inside, giving it a mix to combine. Increase the oven temperature a little higher and bake for a further 30 minutes or until the cheese is bubbling away. When cooked, remove from the oven and serve with bread or crudites for dipping. For more Halloween tips and recipes, visit the Gousto website.

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