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Kate Garraway has opened up about the realities of caring for her husband, Derek Draper, in a new interview. A former lobbyist, Draper, 55, was left with long-lasting organ damage after falling seriously ill with Covid-19 in March 2020. After spending more than a year in hospital with Covid from March 2020 to April 2021, partly in an induced coma, he has been in and out of hospital since then for various treatments, including in October 2022 after he contracted sepsis. Now, speaking to The Sunday Times, Garraway, 53, has spoken at length about Draper’s condition, the constant care he requires today, and the toll it takes on her. Currently, Draper has no physical mobility and needs to be held upright by two people five times a day in order to bear any weight. “Being upright is incredible for the brain,” Garraway explained. “We’re meant to be upright – you don’t want your brain to adjust to being flat.” However, a lack of progress has taken a toll on them both. “The truth is he’s terribly, terribly depressed,” the Good Morning Britain presenter added. “I think sickness is selfish,” she continued. “Selfish in the sense that it does strip you of your empathy. He does get very emotional about the strain this has put on me. “But when someone’s body doesn’t work, their brain can’t make anything or anyone else a priority.” Garraway went on to speak about how, as his condition progresses, those around her have become increasingly concerned. “My friends worry that I can’t spend my life forever attached to whether Derek is having a good or bad day, for my own sanity,” she said. “So I’ve got to create a bit of headspace. But we’ve never had a period where we could say, ‘Well, at least he’s safe now.’” The interview comes after Garraway was made a Member of the Order of the British Empire (MBE) by the Prince of Wales at Windsor Castle in June. The presenter was recognised in the 2022 New Year Honours for her services to broadcasting, journalism, and charity. Draper was able to attend the investiture ceremony in his wheelchair, wearing a blue suit and stripe tie. Garraway wore a cream dress with a bejewelled collar and a matching headpiece. When it was announced that she had been awarded the accolade, Garraway said on GMB: “I actually feel very awkward about it all really, I don’t know why, because I’m thrilled to bits and incredibly honoured. “But you just sort of think, ‘What? Me?’, and then you think it’s not real.” Read More Kate Garraway’s husband Derek Draper admitted to hospital after MBE ceremony Derek Draper watches as wife Kate Garraway collects MBE from Prince William Susanna Reid shares message on GMB for Kate Garraway and Derek Draper after Elton John tribute Father praised for ‘embarrassing’ dance when picking daughter up from high school What are Blue Zones and how do they impact your health? Hairspray star reveals she went into labour while attending Beyoncé concert

British colonial rule may have divided up India, Pakistan and Bangladesh, but we are all united in our love of falooda – a rose-tinted milkshake textured with bubbly basil seeds and noodles,” says Ravinder Bhogal. Faloodas come in many flavours, but her favourite is “the original and the best – rooh afza, make a thick concentrated floral syrup that turns milk Barbie pink”. The syrup can be easily found in Indian and Pakistani supermarkets. “Here, inspired by my friend Ravneet Gill’s excellent Rasmalai Cake, I have used rooh afza-flavoured milk to make a sort of tres leches cake. If you can’t find basil seeds, use chia seeds, which have a similar tapioca-like texture when hydrated.” Strawberry falooda milk cake Ingredients: 225g plain flour 1 tsp baking powder ½ tsp salt 5 eggs 175g caster sugar 1 tsp rosewater 115g unsalted butter, melted, plus extra for greasing For the falooda milk: 50ml rooh afza 200g condensed milk 250ml whole milk 300ml double cream For the topping: 300g strawberries, sliced 2 tbsp basil seeds 1 tbsp rosewater 1 tsp caster sugar 300ml double cream Dried rose petals, for sprinkling Crushed pistachios, for sprinkling Method: 1. Preheat the oven to 180C/fan 160C/gas mark 4 and lightly grease a three-litre (33 × 23cm) baking dish with butter. 2. In a jug or bowl, whisk together all the ingredients for the falooda milk and leave in the fridge to chill till required. 3. Sift the flour, baking powder and salt into a bowl. Put the eggs and sugar in the bowl of a stand mixer fitted with the whisk attachment and whisk on high speed for about seven minutes until thick and pale (or whisk in a bowl with a hand-held electric whisk). Fold in the flour mixture and rosewater, then fold in the melted butter. Spoon into the baking dish, smooth the top and bake for 30-35 minutes until golden brown, and a skewer inserted into the cake comes out clean. 4. When you remove the cake from the oven, prick it all over with a skewer and keep warm. Pour over the falooda milk and leave to cool to room temperature. Cover and refrigerate overnight. 5. To serve, mix together the strawberries, basil seeds, rosewater and sugar and set aside. Before serving, gently whisk the double cream in a bowl until it has a soft, rumpled bedsheet texture. Spread the cream over the surface of the cake and then spoon the strawberries over the cake. Top with rose petals and crushed pistachios. Recipe from ‘Comfort & Joy: Irresistible Pleasures From A Vegetarian Kitchen’ by Ravinder Bhogal (Bloomsbury, £26). Read More Showstopping BBQ main dishes for a hot grill summer 7 TikTok food hacks that actually work Saltie Girl in Mayfair will make you happy as a clam – as long as you can afford it Chef Ravinder Bhogal: Vegetables are the secret to saving money How to make tomato confit with whipped feta Kataifi: A comforting Greek pie full of veggie goodness