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The Split and Four Weddings and a Funeral star Anna Chancellor has announced the death of her only daughter, Poppy, aged 36. On Saturday (30 September), the actor shared the sad news that Poppy had died from leukaemia on Friday (29 September) on her daughter’s Instagram page. “To all you wonderful and most-loved friends of Poppy. We send you this message with our deepest love,” the heartfelt statement began. “On September 29 Poppy died, held tight by her immediate family just as she had wished. “Despite every effort, her body could not continue any longer. We will be forever grateful to her kind and loving care team at the Royal Marsden. So we, her family and friends who all adore her join the other families who have lost loved ones far too young.” The message added that her family would continue to support her “soul’s journey”, before continuing: “Poppy was and is an unbelievable life force of creativity, compassion, wit, beauty and sheer uniqueness. She transformed our lives, and we are beyond grateful.” Poppy was born in 1988 to Chancellor and the poet Jock Scot. She was an illustrator and artist who had worked for brands such as Adidas and Cath Kidston. According to the Daily Mail, King Charles is rumoured to own one of Poppy’s artworks, given to him as a thank-you after she attended an artists’ residence at his stately home, Dumfries House, in Ayrshire. In May, Poppy spoke to the publication ahead of undergoing chemotherapy. She said: “I am terrified and physically exhausted – at the same time as learning to talk to my body and cells with loving defiance.” Poppy had been keeping her social media followers updated on her health. As well as sharing videos of herself dancing, which she dubbed “the best medicine”, Poppy recently posted an image of herself in a hospital bed after a stem cell transplant in August. Anna Chancellor has acted on screen since 1990, beginning with a role in the soap opera Jupiter Moon. In the Nineties, Chancellor was known for playing barrister Julia Piper in the legal drama series Kavanagh QC as well as playing Caroline Bingley in the 1995 BBC adaptation of Pride and Prejudice. Other recognisable roles include Henrietta “Duckface” in Four Weddings and a Funeral, Lady Anstruther on Downton Abbey, and Melanie Aickman in seasons two and three of the BBC family law drama The Split. Poppy was Chancellor’s only child. Read More Billy Connolly says ‘cruel’ Parkinson’s disease has made it difficult to walk Fred Sirieix shares details of medical procedures to ‘investigate’ recent blood tests David Beckham explains why he never sought therapy after 1998 World Cup match left him ‘depressed’ Billy Connolly says ‘cruel’ Parkinson’s disease has made it difficult to walk Fred Sirieix shares details of medical procedures to ‘investigate’ recent blood tests David Beckham explains why he never sought therapy after 1998 England match

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If you are after simple, filling meals that require very little washing up… you are in the right place. As part of our Budget Bites column – where we’ve teamed up with Sorted Food to bring you easy, affordable, quick and (most importantly) tasty recipes once a month – we’ve brought you three one-pan dishes that maximise on taste, and minimise on mess. They also make the most of your staple ingredients while keeping your fresh shopping list minimal. We’ve also provided a handy shopping list for the ingredients (though hopefully most of it will be knocking about already), which are used across all recipes to ensure minimal food waste. You just need to decide where to shop, whether it’s locally or online. Shopping list 3 clove garlic 1 small butternut squash 2 lemons 200g fresh spinach 10g fresh basil 1 aubergine 200g cherry tomatoes 20g fresh basil 1 small broccoli 250g mascarpone 50g hard Italian cheese 280g extra firm tofu 50g black olives 2 tbsp capers 500g pre-cooked gnocchi 150g couscous 200g orzo Olive oil 1 vegetable stock cube cube Roast broccoli and orzo traybake This recipe also works well with diced courgette instead of broccoli. Serves: 2 Ingredients: 4 tbsp olive oil 1 broccoli (small) 200g orzo 2 cloves garlic 1 vegetable stock cube cube 100g mascarpone 1 lemon Method: 1. Preheat the oven to 220C, then fill the kettle with water and get it on to boil - this will be for the tray bake. 2. Cut small florets from the stalk of 1 small head of broccoli. Finely mince the stalk. 3. Toss the prepped broccoli with 2 tbsp of oil and a generous pinch of salt in a large roasting tray. Spread it out into 1 even layer. 4. Roast for 10-12 minutes, until golden in places. Crack on with a bit of washing up while you wait. 5. Once the broccoli is ready, add 200g of orzo to the tray, then finely grate in 2 peeled cloves of garlic. 6. Crumble over 1 stock cube, tip in 500ml of boiling water, give everything a quick stir, and cover with tin foil tightly. 7. Bake for 12-15 minutes, until the orzo is nearly soft and most of the liquid has been absorbed. 8. Once the orzo is nearly soft and nearly all the water has been absorbed, remove the foil and bake again for 5-6 minutes, until the orzo is soft and all the liquid has been absorbed. 9. Give the orzo a quick stir once ready, and season to taste with salt and pepper. 10. Add blobs from 100g of mascarpone, then finely grate over the zest from 1 lemon and squeeze over its juice. Drizzle over the remaining 2 tbsp of oil and serve. One-tray tofu caponata-style couscous If you aren’t a tofu fan, feel free to sub it out for another aubergine. Serves: 2 Ingredients: 280g extra firm tofu 1 aubergine 5 tbsp olive oil 200g cherry tomatoes 20g fresh basil 1 clove garlic 150g couscous 50g black olives 2 tbsp capers Method: 1. Preheat the oven to 220C - this will be for the tray bake later. 2. Cut 1 280g block of tofu into around 9-12 bite-sized chunks, then remove the green stalk from 1aubergine and cut the flesh into similar-sized chunks. 3. Toss the tofu and aubergine with 3 tbsp of oil and a generous pinch of salt in a large roasting tray. Spread everything out into 1 even layer. 4. Roast for 10-12 minutes, until golden in places. Get on with the rest of the dish in the next steps while you wait. 5. Add 200g of cherry tomatoes to a large measuring jug, along with 20g of basil, 1 peeled clove of garlic, 2 tbsp of oil, and a generous pinch of salt. 6. Blitz with a hand blender, until smooth - we will use this to cook the couscous in the next steps. 7. Once the tofu and aubergine are ready. Add 150g of couscous to the tray along with the cherry tomato broth. Give everything a quick stir and spread into 1 even layer. 8. Cover the tray tightly with tin foil. 9. Return to the oven and bake for 8-10 minutes, until the grains of couscous are soft and have absorbed all the liquid. Get on with the rest of the dish in the next steps while you wait. 10. Slice 50g of pitted olives crossways. Crack on with a bit of washing up while you wait for the couscous. 11. Once the couscous is ready, uncover the tray, and fluff the grains with a fork. Top with the olives, 2 tbsp of capers, and serve. Creamy roast squash gnocchi traybake If you can’t get your hands on mascarpone, try making this recipe with cream cheese instead. Serves: 2 Ingredients: 1 butternut squash (small) 3 tbsp olive oil 150g mascarpone 1 lemon 500g pre-cooked gnocchi 200g fresh spinach 50g hard Italian cheese 10g fresh basil Method: 1. Preheat the oven to 220C - this will be for the squash in the next steps. 2. Peel 1 small squash, cut it in half lengthways, scoop the seeds from the centre, then cut the flesh into bite-sized chunks. 3. Toss the chunks with 3 tbsp of oil and a generous pinch of salt in a large roasting tray. Spread everything out into 1 even layer in the tray. 4. Roast for 20-25 minutes, until completely soft and golden in places. Crack on with a bit of washing up while you wait. 5. Once the squash is ready, add 150g of mascarpone to the tray. Finely grate over the zest from 1 lemon, squeeze in its juice, then mash everything together with a potato masher until semi-smooth. Season to taste with salt and pepper. 6. Add 500g of gnocchi to the tray along with 200g of spinach. Give everything a good mix, then spread out into 1 even layer. 7. Finely grate over 50g of cheese. 8. Bake for 10-12 minutes, until golden, bubbling, and piping hot. Get on with the rest of the washing up while you wait. 9. Mix, top with leaves from 10g of basil, and serve straight from the tray! In response to the rising cost of living, we have teamed up with Sorted Food to bring you easy, affordable, quick and (most importantly) tasty recipes once a month. Find out more about Sorted and their nifty meal-planning app Sidekick at sortedfood.com/sidekick. Read More Spirit of Sugarlandia: Why Filipino rum Don Papa is one to watch Diana Henry: ‘After a near-death experience, I saw the world differently’ Five easy recipes to cook with your kids How to cook to keep your gut healthy After Le Gavroche, Michel Roux is taking his cooking back to basics Three recipes from Michel Roux’s new fuss-free French cookbook

Cindy Crawford has explained why she posed nude for Playboy magazine in 1988, even after her agents told her not to. The supermodel, 57, reflected on the early days of her career in the new Apple TV+ docuseries, The Super Models, which she appears in alongside fashion icons Naomi Campbell, Linda Evangelista and Christy Turlington. During the second episode of the show, Crawford noted that, after becoming the face of Revlon in the 80s, “things started really happening,” as she was “doing the right campaigns”. However, she claimed that when she was asked to appear on the cover of Playboy in 1988, some of her peers and agents advised her against it. “Everyone in my life at the time thought I shouldn’t do Playboy,” she said. “My modelling agency didn’t feel that that fit into the types of jobs I should be doing. I think the brand still had a connotation to it that maybe scared some people off.” Crawford said she knew why her agency was hesitant about on the gig, given how different it was from jobs she’d had before. “I understood the platform of Playboy and what that symbolised,” she explained. “It was definitely outside the normal trajectory for a Vogue model at the time.” She went on to specify that a famous fashion photographer, the late Herb Ritts, was the one who reached out to her about the project. After she recalled that she and Ritts were “really good friends” and that she “worked with” him a lot and previously “stayed at his house,” she shared another reason why she wanted to pose for Playboy. “I don’t know, there was just something about it that intrigued me. So against the advice of my agents, I said ‘yes,’” Crawford said, before describing the conditions she brought up to the maagazine when taking on the job. “But I said: ‘You don’t need to pay me a lot of money. As long as I can have control of the images, and I wanted the right to kill the story if I don’t like it,’” she recalled telling the publication. Crawford noted that when she did the photoshoot for Playboy, she and Ritts “combined it with another trip that [they] were doing for French Vogue to Hawaii”. And, according to the supermodel, the two photoshoots weren’t all that different from each other. “We’d shoot a picture for French Vogue and then we’d shoot a picture for Playboy,” she said. “I mean, you almost couldn’t tell which pictures were for French Vogue and which pictures were for Playboy, it was very organic and I loved them.” The actor concluded by noting that, despite what other people may think, it was ultimately her decision to pose for Playboy, and she did not feel pressured into it. “That’s the whole thing for me is, even if I make choices that other people disagree with or don’t like, if they’re my decisions and I have control of it, that’s empowering to me,” she said. “Even if it’s doing Playboy. I never felt like a victim of that decision.” This isn’t Crawford’s first time opening up about posing for the magazine. During an interview with Net-a-Porter’s PorterEdit in 2019, she acknowledged that she didn’t have any regrets about being photographed nude for the publication twice, as she also appeared in a 1998 Playboy spread. “I look back at some of my old Playboy pictures and I think: ‘Why wasn’t I walking around naked all the time?’” she said. “I’m not getting younger. So I want to celebrate who I am today.” She also opened up about posing nude in her fifties, and shared the candid reason why she did so in photographer Russell James’ book, Angels. “Part of the reason I wanted to do it was that I thought, at what age is being naked not beautiful anymore? Is there a sell-by date on us?” the model said. “I don’t look the same as I did at 20, 30 or even 40. If we take care of ourselves, why not? Am I frolicking on the beach in a string bikini? No.” Crawford continued to explain how, to her, posing nude showcases a type of beauty that isn’t typically shown in her other photoshoots. “But there is a place where I want to feel beautiful naked, in my private life, with my husband. [Russell] was tapping into that real place – not high heels, not a lot of makeup, not coy, just a real woman who doesn’t have clothes on,” she said. Read More Cindy Crawford candidly speaks about her marriage to Richard Gere 30 years later Voguewashing London Fashion Week won’t pay the wages of Britain’s young fashion designers Groping, abuse and racism: 10 of the most shocking revelations from The Super Models TV show

LOS ANGELES--(BUSINESS WIRE)--Jun 22, 2023--