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LeBron James’ son Bronny suffered cardiac arrest during his University of Southern California basketball practice and was rushed to the hospital, according to a statement released by the family’s spokesperson on Tuesday. The public statement confirmed Bronny was out of the ICU, stabilised, and in recovery. Cardiac arrest is “the sudden loss of all heart activity due to an irregular heart rhythm,” and is also referred to as sudden cardiac arrest or sudden cardiac death, according to the Mayo Clinic. Cardiac arrest refers to when the heart stops completely, and the body no longer has blood or oxygen flow. If not treated immediately, the condition can lead to death. The National Institute of Health attributes the cause of cardiac arrest to types of arrhythmias, irregular heartbeats that stop the blood from pumping through to the heart, with the main causes “ventricular fibrillation or ventricular tachycardia,” both types of arrhtyhmias. If a person has had prior cardiac arrest, heart valve disease, arrhtyhmias caused by gene defects, congenital heart defects, or coronary heart disease, they are more at risk. Family history, smoking, obesity, diabetes, high cholesterol, and high blood pressure, can put an individual at risk too. A heart attack differs from sudden cardiac arrest, as a heart attack means blood flow to a specific part of the heart is blocked which has the potential to change the “heart’s electrical activity that leads to sudden cardiac arrest,” while sudden cardiac arrest isn’t a blockage, the Mayo Clinic notes. According to the NIH, sudden cardiac arrest typically causes the individual to become unconscious and stops their breathing. Other symptoms include sudden collapse, no response to shouting or shaking, and no pulse. In certain cases, people may exhibit chest discomfort, weakness, shortness of breath, and heart palpitations before they suffer from cardiac arrest. Usually, the condition transpires without warning. According to M Health Fairview, a person who has a heart attack could be able to recognise their condition and be able to call emergency medical services. However, people undergoing cardiac arrest are typically unable to identify it in time. “Cardiac arrests are much rarer than heart attacks, but they are much deadlier. There are half as many – roughly 400,000 – reported each year in the US,” the report stated, adding that these instances are often fatal if not treated immediately. The NIH said: “Cardiac arrests usually occur in people’s homes, where no healthcare provider is present to make a diagnosis.” When first responders reach the patient, they will use an electrocardiogram, a heart imaging test, which will display ventricular arrythmia. Additionally, the NIH stated: “Most often, cardiac arrest is diagnosed after it occurs. Healthcare providers do this by ruling out other causes of a person’s collapse.” Treatments for cardiac arrest include cardiopulmonary resuscitation and the use of an automated external defibrillator (AED). CPR is often necessary, as well as resetting the person’s heart rhythm with an AED. Certain medications, including beta blockers, calcium channel blockers, and Angiotensin-converting enzyme (ACE) inhibitors, and surgeries can help treat the condition too, according to the Mayo Clinic, while surgical operations to aid cardiac arrest include “implantable cardioverter-defibrillator, coronary angioplasty, coronary artery bypass surgery, radiofrequency catheter ablation, and corrective heart surgery”. To prevent sudden cardiac arrest, the Mayo Clinic recommends establishing a healthy diet, going to the doctor regularly, avoiding tobacco use or smoking, heart disease screenings, and blood pressure and cholesterol monitoring. Furthermore, the clinic suggests being well-versed in CPR if you live with someone who may be at risk of the condition. A Johns Hopkins Medicine report acknowledges the benefits of exercising regularly in avoiding cardiac arrest. “A number of studies have also shown that people who exercise regularly are less likely to suffer a sudden heart attack or other life-threatening cardiac event,” the organisation noted. Read More What is Bell’s palsy? The neurological disorder Tiffany Chen was diagnosed with after giving birth Elon Musk slammed for pushing anti-vax conspiracy in response to LeBron James’ son Bronny suffering cardiac arrest LeBron James’ son Bronny suffers cardiac arrest at basketball workout Mom left ‘appalled’ after water park says she can’t breastfeed son in lazy river Scientists share the 8 habits that could take 20 years off your life Everything you need to know about using a defibrillator

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Even skilled cooks rely on shortcuts from time to time. Shop-bought sun-dried tomato sauce is the secret weapon in this speedy seafood supper, ready in just 40 minutes. Using frozen prawns also minimises on food waste and ensures you always have the ingredients to hand. King prawn pappardelle Recipe by: Aldi Serves: 2 Prep time: 20 minutes | Cooking time: 20 minutes Ingredients: 180g pack frozen king prawns 8 sheets lasagne pasta 1 small red onion 1 courgette 1 clove garlic 1 lemon 150g tub stir-in sun-dried tomato sauce 60g lighter creme fraiche ½ tsp dried oregano ½ tsp chilli powder 1 heaped tsp paprika 60ml white wine 30ml olive oil Sea salt To garnish: Black pepper Basil leaves Method: Defrost the prawns, then drain and pat dry. Half fill a large roasting tin with boiling water and add 15ml olive oil. Soak the sheets of pasta for 10 minutes to soften. Remove them and cut each sheet into 3 strips lengthways. Put the pasta to one side. Don’t overlap the strips, as they will stick together. Peel and finely chop the red onion. Peel and mince the garlic. Grate the courgette. Cut the lemon in half. Juice one half and use the other half as a garnish. In a large frying pan, sauté the onion and garlic gently in the olive oil for 4 minutes. Add the prawns and sauté for another 4 minutes. Add the white wine, chilli powder, paprika, oregano and the lemon juice and gently cook for 4 minutes. Add the stir-in sauce and the grated courgette, cooking for another 4 minutes. Add the crème fraîche and stir through. Cook the pasta strips in some salted boiling water with a splash of olive oil for 5 to 6 minutes until just cooked, then drain carefully. Divide the pasta between 2 plates and spoon over the sauce. Garnish with some lemon, fresh basil and black pepper. For more recipe inspiration, visit www.aldi.co.uk/recipes Read More World Pasta Day: Nigella Lawson’s spaghetti with Marmite Midweek meals: Baked pasta Siciliana with meatballs How to make a classic lasagne Dear Pret, this is what a £7 sandwich should look like Jack Stein’s Cornish mussels with spinach and cider Pub grub: Three recipes from Tom Kerridge’s new cookbook

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Defining Dishes is an IndyEats column that explores the significance of food at key moments in our lives. From recipes that have been passed down for generations, to flavours that hold a special place in our hearts, food shapes every part of our lives in ways we might not have ever imagined. I was very young when I started working in a local pizzeria in Caserta, the city near Naples where I grew up. I was 11 years old when I started working there, and stayed on for about eight years before moving to London to start my own business. But during my teenage years, one of the best memories I have is waking up to the smell of my mother’s ragu on Sundays. Neapolitan ragu is a specialty in the region, and we are very proud of it. It’s one of the two most famous varieties of ragu, the other being ragu bolognese, and uses whole chunks of beef and pork rather than ground meat. It must be cooked for a long time over a low heat, for at least eight hours, preferably 10 hours. My mother would get up at 5am to start making hers and it would continue to simmer slowly until the family is ready to eat in the afternoon. Sundays are special because it’s a time for the whole family, including our extended family, to come together and eat at the same table. My family comprised of my parents, my three siblings and myself, and we would usually be joined by my grandparents, aunts, uncles, cousins. We usually had anywhere between 15 to 20 people gathering on Sunday afternoons. It didn’t matter what commitments you had – on Sunday, you have to sit at the table with family. It’s the most important day of the week for us. The ragu is the dish that, for me, brings everything together: passion, love, happiness and strong ties with family. Because I worked late shifts often, I would wake up really late on Sundays, around 11am or 12pm. So by the time I wake up, the beautiful aroma of the ragu that has been cooking since 5am will have filled the whole house. I would wake up so hungry. My breakfast on these days would simply be a hunk of bread, torn and dipped straight into the still-simmering sauce, with some parmigiano reggiano sprinkled on top to help cool it down. Every family has their own way of eating ragu. You can dip bread in it, like I did for breakfast, but it is most commonly eaten with pasta. Some people have it with gnocchi while others might use a short pasta or spaghetti. But it does have to be a robust pasta shape, you can’t have ragu with a really small pasta, or it won’t stand up to the sauce. No one makes ragu like my mother’s. I could go to any restaurant, even those with Michelin stars, and it wouldn’t come anywhere close to hers. I strongly believe her secret ingredient is just her love for cooking for her children, as the dish needs that passion to make it taste so good. I never woke up at 5am to try and make it with her, it was so hard when I was a teenager! But when I did start to learn how to make it, it was very difficult to get up that early. I don’t know how she did it for so many years. In my restaurant, Napoli on the Road, I make a pizza with the slow-cooked ragu as a topping, along with a parmigiano reggiano cream. I call it Ricordi D’infanzia, which translates to “childhood memories” because it holds such strong nostalgia for me. But I still can’t make it like my mother does. When I go home to Caserta to see my family, I do try to wake up at 5am to make it with her. I’m less stressed about work when I’m there so I can usually do it, but when I’m back in London it’s hard to get up at that hour when you finish at midnight at the restaurant. Like most mothers who pass down their recipes, there are no accurate measurements to my mother’s ragu. Sometimes they put some sort of secret ingredient inside and won’t tell you. But I have learnt that you need to be flexible about it, depending on what ingredients are available to you. For example, maybe the tomatoes you buy from the market are too acidic. My mother fixes this by putting a whole potato in the sauce, because its starchiness will help to remove the acidity from the tomatoes. Or, she might add sugar to the sauce to mellow it out. It can be tricky to get it right, so I can only try my best to do better than my mother, but it is hard. I think I will be 80 or 90 years old before I perfect my own version! I’ve lived in London for almost 20 years, but I still miss those Sunday afternoons spent with my family at my uncle’s or grandfather’s house. In London, things are very fast-paced and rushed, you don’t really have time to sit down with people. I try to go back every couple of months, and I really look forward to it. My mother still makes her ragu. Even though nowadays it’s harder to get everyone together, we do our best to keep everyone united. I don’t have any family in London, so it’s important to me to keep that tradition alive when I go home. My dad has never visited me here because he is afraid of flying, but my mother comes fairly often and I’ll make ragu for her when she does. She never says anything bad about it – although, she will tell people: “It’s good… but it can be improved.” Still, I’m glad I have the opportunity to make it for her sometimes and it keeps me connected to home. Michele Pascarella is the chef-owner of Napoli on the Road. Read More The dish that defines me: Evelin Eros’s rum cake The dish that defines me: Mallini Kannan’s baked honey-soy salmon The dish that defines me: Frank Yeung’s prawn wontons

Also known as al-Hijr or Mada'in Saleh, Hegra is the crown jewel of Saudi Arabia's archaeological attractions and was the first place in the country inscribed on the UNESCO World Heritage list.