You may have noticed someone close to you changing – perhaps they are more forgetful, not quite themselves. After a quick search online or a chat with family members or friends, you may be left thinking they’re developing Alzheimer’s. But how do you approach a conversation about dementia when it’s such an emotive topic? “As we get older, we’re all prone to becoming more forgetful, taking longer to remember certain things, getting distracted more easily or struggling to perform several tasks at once,” says head of knowledge at Alzheimer’s Society, Dr Tim Beanland. “These are common signs of getting older, but there is still a very sharp distinction between normal ageing and dementia.” Symptoms that may worry you “Symptoms of dementia gradually get worse over time,” Beanland explains, “and can appear as memory loss, confusion, needing help with everyday tasks, problems with language and understanding, or changes in behaviour. Although symptoms typically occur in people aged 65 and over, they can occasionally appear as early as twenty years sooner.” You may be scared Seeing these types of changes is understandably worrying – it’s a reminder of the age and health of those around us. “Noticing what might be dementia symptoms in a loved one can be distressing and confusing, particularly for people who have never dealt with dementia before,” Beanland says. “Both parties may feel nervous or worried about how to address the topic of potential dementia symptoms, and may not know where to begin.” Be open Beanland suggests asking questions like, ‘How are you feeling lately, physically and emotionally?’ Or ‘Do you have any health worries you’d like to talk about?’ It’s important to remember when approaching someone who may be experiencing dementia symptoms to do so gently, calmly and in a reassuring and supportive manner. “People experiencing dementia symptoms may find it difficult, or take a bit longer, to find the words they wish to say,” notes Beanland. “So, allowing them extra time, or giving them gentle prompts, can help them find the words they’re looking for, without highlighting they’ve forgotten something.” Do your research Dementia or Alzheimer’s may not be the only answer. It’s important to remember there are other conditions which can cause similar symptoms to dementia, such as thyroid problems or urinary tract infections, says Beanland. “Try to focus on helping the person see their GP, to find out what is causing the problems they are having. It’s also important to understand that, whether you are experiencing dementia symptoms personally or you’re a concerned loved one, you do not have to face dementia alone. There is support out there for you. “I’d encourage anyone worried about their own or a loved one’s memory to use Alzheimer’s Society’s symptoms checklist. It will help to unlock the vital care and support you need, and give you the precious time needed with your family to plan for the future.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live As Simon Cowell shares positive therapy experience, how can it help even if you aren’t in crisis? Project launched to bust myth that cancer is a ‘white person’s disease’ 10 slick ways to kit out your student digs

Vibrators are versatile tools in our self-love routines — but we’ve burned through a lot of duds in our time. With the sex toy industry booming with seemingly endless products for infinite types of stimulation, it can be hard to figure out which are actually the best vibrators out there. That’s why we’ve combed through all the shopping team’s vibrator round-ups and reviews to help you sort through quickly. In need of the best clitoral stimulator, according to a sex therapist? We have that. Maybe you want to know what all the fuss is about the most recent TikTok viral vibrator? We have firsthand reviews on everything from wearable sex toy jewelry to a tool-shaped vibe called the Love Hamma. Need a budget vibrator on your doorstep tomorrow? Let us point you toward the best Amazon vibrators on sale.

We’re starting to come down from the high of the Aquarius supermoon, and this week the Lion’s Gate Portal occurs on 8/8/2023, a powerful date in numerology. This occurs when Earth, the Orion constellation, and the fixed star Sirius all align in the sky. The number eight represents cosmic abundance and regeneration, similar to a snake shedding its skin. Stepping into a new level of awareness and consciousness is what this week is about, for all zodiac signs.

Jharrel Jerome, Brett Gray and the cast of I'm A Virgo break down the joyride

“I love cheese, especially blue cheese, and I love fritters,” says Matt Tebbutt. The Saturday Kitchen chef – who has teamed up with ProCook – combines crispy parmesan fritters with Roquefort spinach for a decadent dish. Parmesan fritters with Roquefort spinach Serves: 4 Ingredients: Vegetable oil, for deep-frying 100ml full-fat milk 50g unsalted butter 100ml water 125g plain flour 1 tsp English mustard powder 2 medium free-range eggs 1 tsp chopped thyme leaves 280g parmesan, grated 200g baby spinach 3½ tbsp crème fraîche 3½ tbsp double cream 100g Roquefort cheese Pinch of freshly grated nutmeg Method: 1. Preheat the oil in a deep-fat fryer to 180C, or half-fill a deep, heavy-based pan with oil set over medium-high heat. The oil is hot enough when a small cube of bread dropped into the oil turns golden brown in 40-50 seconds (or you can test the temperature using a probe thermometer). 2. Put the milk, butter and water in a large saucepan and bring to the boil. As soon as it comes to the boil, add the flour and mustard and beat together with a wooden spoon or large whisk to make a thick paste. 3. Take off the heat and allow to cool slightly (if you don’t cool it the mixture may split). Gradually beat in the eggs, thyme and 200 grams of the grated Parmesan. 4. Use a dessertspoon to gently drop each fritter into the hot oil and cook until crisped up and golden. They will take four to five minutes in the fryer, turning frequently. Remove and drain on a plate lined with paper towels and keep warm. 5. Next, heat a large saucepan over a medium heat. Add the spinach and cook until wilted down, then add the crème fraîche, cream and Roquefort cheese and cook until the cheese is melted. Finish with the freshly grated nutmeg. 6. To serve, layer the spinach and cheese mixture onto a serving plate, top with the yummy fritters and sprinkle over the remaining grated Parmesan. Recipe from ‘Weekend’ by Matt Tebbutt (Quadrille, £22). Traditional fish soup Tebbutt shares his take on a traditional fish soup – full of mussels, cod, scallops and whatever seafood you fancy. Serves: 4 Ingredients: 1kg of mixed sea fish – on the bone if possible, but just fillets is fine. Any crab claws or shells or prawns in shell would be a great addition 1 white onion 1 head of garlic, broken into cloves 1 star anise 1 carrot ½ fennel bulb 3 sticks of celery 2 bay leaves 1 small bunch of thyme 125ml Noilly Prat 2 tbsp tomato purée 400g tin of plum tomatoes 1 pinch of saffron 1 bunch of tarragon For the toppings: 1kg of cleaned mussels in shell 50ml white wine or Noilly Prat 1 bay leaf and smashed garlic clove 1 small sea bass or grey mullet or other British sea fish 200g cod fillet 1 red mullet or gurnard (optional) 2 scallops Method: 1. Start by sweating the veg and aromatics (except the tarragon) in some oil for 15 to 20 minutes, until soft and starting to colour. 2. Add the fish and shells if using, bones and all to the pan and continue to cook for another 10 minutes or so before adding the tomato purée, saffron strands, vermouth or wine, and tomatoes. 3. Cook to a paste then barely cover with water and allow to simmer very gently for 30 minutes. 4. After this time, blitz briefly with a hand blender to get the most out of the fish, before draining in a colander and push as much liquid from the bones as possible. 5. Tip these bones away and now add the tarragon to the stock and boil to reduce. Skim off any fat as you go. Reduce to around half the volume. Taste and season accordingly. 6. Take a dry saucepan with a lid and put onto a high heat. Add the mussels, Noilly Prat, bay and garlic clove, immediately cover with a lid and shake the pan from time to time. 7. After two to three minutes, check all the mussels have opened. Remove from the heat. Tip into a sieve or colander. Allow to cool before picking the meat from the shells. Discard any that don’t open. 8. Now strain this liquor through a fine mesh sieve or chinois and tip into the reduced stock. 9. Fillet the rest of the fish and pan fry these and the scallops on one side, (depending on the thickness). Keep warm. 10. To serve, put some of the cooked fish into the bottom of a serving bowl, and ladle some of the fish soup over the top . 11. For the perfect finishing touch, add homemade croutons and rouille. Coconut bread and raspberry cream “This is more cake than bread, I’d say,” notes Tebbutt. Tebbutt adds: “It’s especially delicious toasted in a dry pan to crisp the edges a little. This works well as a stand-alone brunch treat or as a sweet snack at any time of the day.” Makes: 8-10 slices Ingredients: 370g plain flour 3 tbsp baking powder 1-2 tsp salt 160g caster sugar 80g desiccated coconut 300ml coconut milk 2 large free-range eggs, beaten 1 tsp vanilla extract 75g butter, melted and kept warm For the raspberry cream: 100g crème fraîche 100g mascarpone 1-2 tsp good-quality raspberry jam 150g raspberries, to serve Method: 1. Preheat the oven to 200C/180C fan/400F/gas mark 6. Line a 900g loaf tin approximately 24cm x 14cm with baking paper. 2. Mix together the flour, baking powder, salt, sugar and desiccated coconut in a mixing bowl. Combine the coconut milk, eggs, vanilla extract and melted butter in a jug, mix well, then slowly pour the liquid ingredients into the dry ingredients. Mix well between additions to form a smooth batter. 3. Pour the batter into the prepared loaf tin and bake for 45 minutes to one hour. Allow to cool a little on a wire rack before turning out and slicing. 4. To make the raspberry cream, beat the crème fraîche and the mascarpone in a bowl. Gently mix through a spoonful of the raspberry jam to give a ripple effect. 5. When you’re ready to eat, toast the bread in a dry pan, spread over a little jam and top with the raspberry cream and fresh raspberries. Recipe from ‘Weekend’ by Matt Tebbutt (Quadrille, £22). Matt Tebbutt’s ProCook Kitchen Favourites can be found instore and online at procook.co.uk. Read More From a £22 bag of pasta to £28 sandwich – why do they cost so much? How to host a dinner party for under £2 per portion Three authentic Thai recipes to try at home Move over Nando’s – how chicken restaurants became cool Long live British scran: Three classic dishes for autumn Four delicious ways to use up leftover pumpkin this Halloween

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