TL;DR: August 26 is International Dog Day and you can celebrate by shopping deals on

Broadcasting veteran Anne Diamond has revealed she has been diagnosed with breast cancer. The GB News presenter said she had received the diagnosis the same day as finding out she was to be made OBE. After beginning her career in regional news, Diamond went on to work for both ITV and the BBC, becoming a star of daytime TV in the 1980s and 1990s. She presented programmes like BBC One’s Good Morning with Anne And Nick, TV-am’s Good Morning Britain and TV Weekly. She joined GB News in 2022 to host weekend breakfast shows with Stephen Dixon, though has been off air for six months. Speaking to GB News’ Dan Wootton, she revealed she had undergone a double mastectomy in her “fight against breast cancer”, which she described as “a long journey”. “I haven’t been on a world cruise, which is what I know social media has been saying… because I’m well known now for loving cruises,” she said. “It’s been a fight against breast cancer. That’s what it’s been. It’s been a long journey. And five months later, I’m still not at the end of the journey, but I’m through it enough to come back to work.” Diamond recalled how she had learned the news on the same morning she was told via email that she had been awarded an OBE for her campaigning on cot deaths. She and her then-husband Mike Hollingsworth lost their son Sebastian in 1990 after he died from sudden infant death syndrome (Sids) – commonly called cot death. Diamond joined forces with the Foundation for the Study of Infant Deaths (FSID), now known as The Lullaby Trust, and the Department of Health to launch the successful Back to Sleep campaign. She was made OBE in the 2023 New Year Honours for services to public health and charity. “It was a wonderful moment and that was like 9.30 in the morning,” she told GB News. “But I knew then, because I’d already seen my GP, that I had to go to a breast cancer screening thing later in the morning. I thought I would just go for a mammogram, and a couple of tests and I’d be free in an hour. “I spent the entire morning at my local hospital where they did everything, biopsies, X-rays, CT scans, a couple of mammograms, everything, and by lunchtime I was still there. “And a lovely lady came with a lanyard around her neck that said MacMillan Cancer Care and I knew then it was serious.” Diamond added that she did not have advice for others as she was “still going through it”, but added that she was “well enough” to return to work. The presenter said she has had a full mastectomy and a “load of radiotherapy”. “So it’s been a journey, but I’m not pretending for a minute that I am extraordinary, because I am fully aware that a quarter of women in this country are going through what I’ve just gone through and I don’t have any advice to give. Diamond will return to GB News on Saturday to host Breakfast with Dixon. Read More Chris Hemsworth thanks wife Elsa Pataky for her ‘forgiveness’ Mother sparks debate after ‘shaming’ parent who wouldn’t give her daughter a slice of birthday cake Prince Harry – latest: Duke lands in California after ‘last stay’ in Frogmore following bombshell testimony Everything we know about Jamie Foxx’s health condition 7 things fitness experts want you to know about exercise during a heatwave The £4 hay fever tablet that ‘cures all symptoms’

Jimmy Donaldson, more widely known as MrBeast, took to social media today to call out

YouTube’s most subscribed person MrBeast has launched his chocolate bar range, Feastables in the UK. The 25-year-old's products have been on sale in America since January last year before bringing them across the pond with retailers ASDA and SPAR stocking the sweet treats. Some of the flavours from the range include Crunch, Deez Nutz, Milk Chocolate and Original Chocolate. Sign up to our free Indy100 weekly newsletter The chocolate bars are made from just five ingredients including organic cocoa and milk from grass-fed cows, to "change the way you snack". In a post to Twitter, MrBeast - real name Jimmy Donaldson - shared his excitement at the news of his Feastables flying off the shelves. "Feastables launched in the UK 10 days ago but every day before I can tweet about it the stores sell out. Trying to get more over!!! Y’all are crazy," he wrote. With a fanbase of 166 million subscribers on YouTube, it has been predicted that MrBeast's Feastables will be as in demand as Logan Paul and KSI's Prime drink where the product constantly sold out. Due to demand, it led to fans of the YouTubers spending thousands on getting their hands on the energy drink through third-party sellers. Now, those third-party sellers are already popping up online via Amazon and Facebook Marketplace putting bars of the chocolate up for sale. Feastables have been available to purchase in ASDA since July 9, and SPAR launched the products in stores on July 10th with the 60kg bars in Crunch, Deez Nutz, Milk Chocolate and Original Chocolate bars being priced from £2 to £2.49 each. Previously, Donaldson’s virtual restaurant brand Beast Burger back in 2020 so this isn't the first time he is entering the food market. Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

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

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