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Jade Roper Tolbert has shared an emotional message on social media after suffering from a “missed” miscarriage earlier this month. The 36-year-old, who was a contestant on season 19 of The Bachelor, recently revealed on Instagram that she was just five months pregnant when she lost her baby boy due to a miscarriage. Jade and her husband Tanner Tolbert - who she met on the reality dating show’s spinoff Bachelor in Paradise - had decided to name the baby Beau. In an Instagram post shared on 29 August, Jade was pictured laying in a hospital bed in a gown, as she looked teary-eyed at the camera. “Well, here we are,” she began the caption. “I didn’t want or expect it to go this way, but it is. I so badly wanted to bury him under a beautiful tree in our yard, to see any glimpse of his tiny body, which is why I held out so long trying to trust my body. But, it is time to heal and get to the other side of this loss.” Jade continued by sharing a message of support for women who have also experienced a miscarriage, as she told her 1.3m Instagram followers: “I’ve been trying to protect my peace and respect my baby, so I’ve only been sharing bits and pieces here and there to hopefully maybe help someone else feel less alone going through this.” “I see you, I feel your pain, and I love you,” she added. “And to Beau, I carried your body for almost five months, your soul for a little less, but I carry you with me in my heart everywhere and for always.” On 13 August, Jade announced her miscarriage in another emotional Instagram post. The reality TV star explained that she was experiencing a “missed” miscarriage - in which the foetus has died, but the body has not expelled the pregnancy tissue. According to the Miscarriage Association, a missed or silent miscarriage can occur without the mother experiencing any symptoms, such as bleeding or pain. “I’ve been struggling what to write here as I’ve been navigating a miscarriage,” Jade captioned her post, which included a mirror selfie of her baby bump, hands resting on her pregnant belly, and a photo of an ultrasound. “It felt like all my dreams were coming true to welcome another baby into our lives, to love and to complete our family. While our hearts are completely broken and we have been dealing with the deep and complex grief of the loss, we have been blessed to be touched by his soul for his short amount of time. I am forever changed.” The mother of three shared that she hoped to experience her missed miscarriage “naturally” with the help of her doctor. “I’ve been carrying him with so much pride and cherish every moment still left with part of him, but it has also been equally as challenging and devastating,” she wrote. “So while I hold my belly here, our sweet baby’s body is resting in my womb as his soul soars. We love you with every piece of our hearts, baby Beau.” Days later, Jade revealed in an Instagram Q&A that she had not yet told her three children about her miscarriage. When asked by a fan if her six-year-old daughter, Emerson, and her sons - Brooks, four, and Reed, two - knew about the pregnancy loss, Jade replied: “They don’t.” "Still figuring out if we tell them soon or wait until they are a bit older," she added, before asking the Instagram follower for advice. In the Q&A posted to her Instagram Stories, the Bachelor in Paradise alum was also asked whether she will continue to try for baby number four. “Very up in the air,” she replied. “A big part of me wants to, but I’m just not sure right now.” Her husband, Tanner Tolbert was a contestant on season 11 of The Bachelorette, but was eliminated in week six. The couple met on season two of Bachelor in Paradise and were married in 2016, when their wedding was documented in season 20 of The Bachelor. Read More Former Bachelorette contestant Josh Seiter says he’s alive after death announcement And Just Like That fans denounce the show for not being ‘progressive’ enough in latest episode A Tennessee woman needed an abortion and couldn’t get help nearby. Then she went viral on TikTok ‘Boy moms’ called out for logic behind teaching their sons to cook Maya Jama and Stormzy: Can you make it work with an ex? 12 smart ways to save money on everyday back-to-school costs

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Autumn brings a cornucopia of colour to farmers’ markets, writes Gurdeep Loyal in the latest instalment of our guide to shopping at Borough Market. From red Russet apples and wild mushrooms and game birds, to butternut, acorn, pumpkin and delicata squashes; from turbot, king of the flatfish, to fresh clams; from freshly excavated beetroot to custard-coloured quinces to the purple of ripe autumn figs… there’s many a sight to behold. The recipes below are from Brindisa, a Spanish food stall that is celebrating its 25th anniversary at the market this year. From a clam and chickpea stew that’s perfect for cosy evenings to a hearty haricot beans with wild mushrooms, make the most of the season’s bounty with these delightful dinners. Clam and chickpea stew This recipe is from Monika Linton’s book Brindisa: A True Taste of Spain and has been adapted by Sophie Rushton-Smith. For the best taste and results with this recipe, Rushton-Smith recommends using the best quality shellfish you can find. Serves: 4 Prep time: 5 minutes | Cooking time: 20 minutes Ingredients: 800g of shellfish, for example, clams or cockles A jar of Brindisa sofrito sauce A jar of Navarrico chickpeas 200ml or half a bottle of Fumet fish stock ½ tsp of sugar 1 tbsp finely chopped parsely Method: 1. Prepare the shellfish you have chosen for the stew well, wash and discard any shells that have broken etc. 2. Heat the Sofrito sauce in a pan and add a jar of chickpeas. Heat together for 2 minutes, until the mixture comes to a simmer. 3. Add the fumet rojo, there should be enough liquid for the chickpeas to begin to float. Taste the liquid and add the sugar if the sofrito tastes a little too acidic. 4. Add the shellfish (clams, cockles etc), bring to a vigorous boil, and put the lid on the pan for 1-2 minutes, just long enough for the shellfish to cook and release their juices. 5. Take the pan from the heat, stir in the parsley, and add a twist of black pepper. 6. To serve, lift out the chickpeas and shellfish with a slotted spoon and put into small bowls, then cover them with a ladleful of the cooking liquid. Garnish with a sprinkling of parsley. Haricot beans with wild mushrooms Serves: 4 Prep time: 10 minutes | Cooking time: 10 minutes Ingredients: 1 jar Navarrico haricot butter beans 150g wild mushrooms Brindisa Arbequina olive oil 2 shallots 2 cloves garlic Parsley Method: 1. Drain the beans, dabbing with a paper towel to remove any excess moisture. 2. Clean the mushrooms with a damp cloth and cut them into medium-sized pieces. Dice the shallots and slice the garlic. Chop the parsley. 3. Place a large frying pan on a medium heat with a little olive oil. Cook the mushrooms until they just start to colour. 4. Reduce the heat, add the shallots and garlic and cook for about 5 minutes to soften. It is crucial because of the subtlety of flavours that you do not burn or over-brown your garlic. 5. Add the beans and warm through. 6. To finish, salt to taste, add a glug of olive oil and sprinkle over with parsley. For more information on what you can find at Borough Market, visit: boroughmarket.org.uk Read More Obsessed with Boursin? It’s the perfect way to elevate your leftovers Farmers’ markets in autumn are a cornucopia of colour Spice up your life: Three recipes from Nadiya Hussain’s new book that bring the heat Budget Bites: Three one-pan recipes that minimise on washing up How to cook to keep your gut healthy Three recipes from Michel Roux’s new fuss-free French cookbook

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What started as an early-2010s electronic music subgenre — or, as Australian academic Laura Glitsos calls it, “music optimized for abandoned malls” — is now an irreplaceable pillar of the internet-famous aesthetic community. Yes, we’re talking about the retro, surrealist, and downright mesmerizing aesthetic known as Vaporwave. Specifically, we’re gabbing about the best Vaporwave home decor buys.