A mother who was diagnosed with cystic fibrosis (CF) just days before her 30th birthday and later told she has myeloma – an incurable type of blood cancer – said she has “taught (herself) a whole new script for death” and, rather than feeling afraid, she feels “empowered” by what she has overcome. Ellie Allman, 42, who lives in Hadleigh, Suffolk, with her husband Steve, 44, a charity consultant, and son Harvey, 13, used to work as a specialist adviser for vulnerable young people but she had to retire, aged 35, after being diagnosed with CF aged 29. CF is an inherited condition that causes sticky mucus to build up in the lungs and digestive system, and while Ellie did not “feel anything initially” when she received her diagnosis, she “struggled mentally” later on and ended up developing anorexia, as she felt she had “no control over anything”. “I was off work, I was frustrated, I was angry, my body didn’t feel right CF-wise – I had no energy, I couldn’t do what I wanted,” Ellie told PA Real Life. “I was spending my days weighing everything I ate and just constantly doing the maths. “It seems ridiculous now, but it made so much sense at the time to that very determined person who was just clinging on to any form of normal life.” After becoming eligible to take Kaftrio in June 2021, a medication which significantly improves lung function, she noticed a vast improvement in her health. However, in less than a year, Ellie “randomly” became very unwell, and this led to the devastating news she has incurable cancer. After this, she underwent four months of chemotherapy alongside immunotherapy, followed by a stem cell transplant to replace the damaged blood cells with healthy ones in March 2023, and then a further two months of consolidation chemotherapy which included immunotherapy. She lost her hair, felt “exhausted” and anxious, and experienced pain “worse than labour contractions” from the “harvest of (her) stem cells” before the transplant, but she knew the pain would not last forever – and she said the support she has received from her husband, son, doctors, consultants and the charity, Ending Life’s Taboo, has been invaluable. She is now in remission and undergoing maintenance chemotherapy, and while she has experienced feelings of anger and resentment, she knows she can handle anything that her health throws at her. “I’ve taught myself a whole new script for death; I find it difficult to live with failing health, but I don’t feel afraid of dying any more,” she said. “We don’t get a choice, that’s just how it goes, but I think having the right people around you is so important. “I think it’s really natural when you’re young, or when you’re scared, to unintentionally isolate yourself or become withdrawn, and that has never ever worked for me. “I have to work hard not to lose myself within these diagnoses, and I have to remind myself that I’m still the person I was before my diagnosis.” During her childhood, Ellie developed whooping cough “in succession” – a bacterial infection of the lungs and breathing tubes – along with other chest infections and bouts of flu, but she was otherwise fit and healthy and used to run, swim, and was even a sports captain at school. She remembers certain periods of her life where she felt extremely fatigued and achy, but since her mother preferred alternative and natural medicines, Ellie rarely visited the doctor – and given she had “coughed (her) entire life”, she was “dismissive” of her symptoms. Later on, during her pregnancy, Ellie developed repeated chest infections, experienced difficulties with her speech, and could not clear her throat, but it was not until after she gave birth to her son Harvey, now 13, in 2010 that she underwent further testing. In February 2011, just days before her 30th birthday, it was confirmed she has cystic fibrosis – and, at first, she said she was “not willing to make room for CF in (her) life”. “You’ve lived your whole life not ill and then suddenly there’s this label,” Ellie said. “I didn’t feel anything initially, but I struggled with it later on, mentally.” According to the charity Cystic Fibrosis Trust, CF can be diagnosed during a new-born screening, which is carried out as part of the heel-prick test that all babies in the UK receive, but since this was only introduced nationally in 2007, this was not available for Ellie. Moreover, Ellie’s rare genotype made her CF even more difficult to diagnose. She underwent treatment in the form of intravenous (IV) antibiotics and physiotherapy sessions and noticed an improvement in her health, but when she started experiencing difficulties with her digestion – caused by a build-up of thick mucus – she started to feel “really frustrated with the world”. The side effects of the prescribed drugs also meant she could not conceive again – and while she is extremely grateful for her family, this had a “massive” impact on Ellie at the time. Ellie was then told she needed to take the medication Creon with food, which aids digestion, except for with fruits and vegetables, and this led to her developing anorexia in 2016. She said her head would “scream at her” but she could not “free (herself)” from negative thoughts that would body-shame her. “I had no control over anything, it was the perfect storm in a way; the perfect circumstances for me to use that as a control mechanism,” she said. Ellie became very weak after her “dramatic weight loss” of more than four-and-a-half stone, but after realising she needed to prioritise her health and time with her family, she underwent treatment and therapy to “reframe” her negative thoughts, so they were no longer a “dominant” force in her life. In June 2021, Ellie started taking Kaftrio, and she described it as “a miracle drug”, but approximately 11 months later, she began experiencing a “burning pain in (her) chest”. This led to the heart-breaking news in July 2022 that she has myeloma – a type of blood cancer, which is incurable – and the pain caused by treatments was unimaginable at times. She said: “Since Kaftrio thins the mucus, the high-dose chemo just ripped through the mucus in my throat, so I couldn’t swallow; the pain was insane. “My throat was blistered and ulcerated, so I couldn’t eat and I was put on to a feeding tube. “But I knew I had to get through it because if I stay in remission for two years, I could have a second transplant in future.” Ellie is now in remission and is undergoing maintenance chemotherapy, which she said “feels like a breeze in comparison”, and she is continuing to take Kaftrio, meaning the symptoms of her CF have “massively reduced” and she can enjoy the “simple things in life again”. She likes going on dog walks, meeting friends for a drink, and spending time with her “favourite people”, as that “makes everything else feel better” – and looking back now, she feels “empowered” that she has handled her CF, anorexia, cancer diagnosis, and treatments. While myeloma is incurable and Ellie has had some “existential thoughts”, she said processing what may happen in life has been “freeing” and she has always held on to hope. She has applied to become a magistrate and hopes another “miracle drug” like Kaftrio may become available during her lifetime to treat the cancer. She added: “Even in the most testing of times, every time I have found something positive to focus on or something to hope for and that has kept me going.” Ellie’s cancer is not linked to CF. To find out more information, visit: www.cysticfibrosis.org.uk/what-is-cystic-fibrosis/how-does-cystic-fibrosis-affect-the-body/cystic-fibrosis-complications/cancer Read More Dancer who has Tourette’s tics says Lewis Capaldi’s Glastonbury performance left her ‘speechless’ ‘Long Covid has taken away my ability to eat food or urinate - I don’t recognise myself anymore’ How to lower your blood sugar levels, as new research reveals heart disease link Groundbreaking cystic fibrosis drug made seven-year-old girl feel better ‘within hours’

A study has found that paying more for clothes doesn’t always mean they will last longer. Researchers at the School of Design at the University of Leeds performed durability tests on 65 items of clothes retailing from under £5 to around £150. The research showed that durability of both high and low-priced garments ranged from excellent to very poor. Durability refers to how long an item of clothing remains functional and wearable, without requiring much maintenance or repair when faced with normal wear and washing. T-shirts, hoodies and jeans were assessed for several factors including seam strength, resistance to ripping, colour bleeding, shrinking or losing shape. The research – commissioned by environmental charity Hubbub and retailer Primark – found women’s T-shirts priced under £10 outperformed one retailing at around £40. While hoodies priced between £11 and £20 were ranked higher on the durability scale than those priced at just under £50 and around £100. Only negligible differences in durability were found for a pair of women’s jeans priced at around £15 compared to a pair retailing at more than 10 times the price. Of all the garments tested, only menswear hoodies showed consistently higher performance than the lower priced ones. Alongside the study, Hubbub commissioned a survey of 3,000 UK adults on attitudes towards clothing care, revealing that 67% of people expect expensive clothes to last longer. The poll also found people tend to take more care when it comes to costly items, with 64% more likely to hang them up after wearing, 62% removing spills and stains, and 54% willing to carry out repairs. “Durability must become central to the debate on sustainability,” said Aoife Allen, director and fashion lead at Hubbub. “Durable clothes reduce the need for replacement purchases, increase the chance of a longer second life and offer better value for money – a significant concern in the context of the current cost of living crisis.” Other issues can also be considered when thinking about the environmental and social impact of your clothes – such as the materials used in production and transparency of the supply chain. Allen believes retailers and consumers alike must help to tackle the huge issue of clothing waste. “The fashion industry should be designing clothing to last longer, and we can help to make people aware of the simple steps that they can take to help all their clothes last longer,” Allen continues. “This research highlights that the same level of care should be given to all garments, regardless of price, to extend their life as much as possible.” So how do you make clothes last longer? Wash at lower temperatures High temperatures can cause clothes to fade more quickly and they aren’t necessary unless garments are very dirty, “For general washing of clothes that aren’t visibly stained, try washing at 30 degrees or lower and use the eco-setting on washing machines,” says Stephanie Campbell, senior creative partner (fashion) at Hubbub. “Most detergents now clean very well at low temperatures. Try using a shorter washing cycle which can also help prevent clothes from degrading.” Get to grips with care labels It’s important to check the instructions on care labels, especially when washing for the first time, to avoid any disasters. “Following the care symbols helps to avoid shrinking or damaging clothes and helps you care for them in the best possible way, so take the time to check them before washing,” says Campbell. For example, some delicate fabrics shouldn’t go in the washing machine, while others should be put in a net bag to protect them. Only wash an item when you really need to Chucking clothes in the laundry basket after every wear can have a detrimental impact on durability. “Washing clothing too much can cause colours to fade and the garment to start to break down,” says Campbell. “Unless an item is visibly dirty or has a stubborn stain, try spot cleaning marks or airing out odours to keep your clothes looking fresh.” Act fast if you spill something, she adds: “Remember to always treat stains as soon as you can – the longer you leave them the harder they are to get out.” Air your clothes out Air drying is the best way to keep clothes in good shape – as long as you pay attention to the ‘dry flat’ warning on the care label for certain items such as those made from cotton, linen or silk. “Tumble drying can shrink or damage items, so air drying can help to keep outfits fitting well and in good condition,” says Campbell. “It reduces energy bills too.” Repair instead of replacing Try to stick to the ‘make do and mend’ adage no matter how much you paid for an item. Campbell says: “Making a quick fix on a hole as soon as you’ve noticed or finding a local tailor that offers repairs is a simple way to get more wear out the clothes you’ve got and keep on enjoying your favourite items.” Love what you’ve got Sustainable fashion influencers know that ‘shopping your wardrobe’ is key to reducing your clothing waste – and saving money. “Enjoy what you already own, or swap with pals,” says Campbell. “Mix and match what’s in your wardrobe to create new outfits. Add accessories and embellishments or make alterations to update an item and breathe new life into it.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Chanel is set to host a fashion show in Manchester 4 key men’s swimwear trends to rock this summer 10 ways to style up your picnic

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A DUI suspect attempted to switch car seats with his dog after being pulled over by police for speeding. Springfield Police stopped and approached the vehicle for travelling 52mph in a 30mph zone on Saturday (13 May). It was then the driver allegedly got out of the passenger side and claimed he was not driving. "The driver attempted to switch places with his dog who was in the passenger seat, as the SPD officer approached and watched the entire process," a post from Springfield Police Department read. "The male party then exited the passenger side of the vehicle and claimed he was not driving." The male driver was said to show clear signs of intoxication. Sign up for our free Indy100 weekly newsletter When confronted about his alcohol consumption, he ran away from the officer before being apprehended around 20 yards from the vehicle. An officer from Springfield Police Department discovered that the man was lost in the area after driving from Las Animas to Pueblo. He was later found to have two active warrants for his arrest and was charged with driving under the influence of alcohol and/or drugs, driving while ability impaired, driving under suspension, speeding 20-24 over, and resisting arrest. "The dog does not face any charges and was let go with just a warning," the department joked in a Facebook post, before explaining that the dog was given to an acquaintance to be looked after while the suspect was in jail. Indy100 reached out to Springfield Police Department for comment, who highlighted in their post that the investigation is still ongoing. 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.

This cake was a standard on our Sunday coffee table and has a lot of nostalgia for me. It is quick to make, moist and flavourful, and the marble pattern was always fascinating to me as a child,” says former contestant on The Great British Bake Off, Jurgen Krauss. Marble cake Serves: 12-24, depending on tin size. The amounts given are for a loaf tin (950g) or a Bundt tin. For a bigger Bundt tin, double the amounts and bake for 15 minutes longer. Ingredients: For the batter: 125g unsalted butter or margarine, room temperature 2 tsp vanilla extract 2 eggs, separated 180g caster sugar 250g plain flour 8g baking powder 125ml whole milk For the chocolate batter: 10g cocoa powder 15g caster sugar 25ml double cream ¼ tsp ground cloves Method: 1. Preheat the oven to 170C fan/gas mark 5. 2. Put the butter in a bowl and, using a hand mixer or a stand mixer fitted with the balloon whisk, beat the butter until it is light and pale. Add the vanilla extract and egg yolks, alternating with the sugar bit by bit, and whisk for another 15 minutes until the butter and sugar mix is very frothy and white. 3. Sift the flour and baking powder together in a bowl. Alternate adding the flour and milk bit by bit to the batter while whisking on a low speed. 4. In a separate bowl, whisk the egg whites to soft peaks. Fold the egg whites into the butter and flour mixture. 5. For the chocolate batter, take one third of the plain batter and put it into a separate bowl. Fold in the ingredients for the chocolate batter. Put the two batters in a greased 950g Bundt tin or a loaf tin, starting with the vanilla batter, then add a layer of chocolate batter and finish with vanilla batter. Use a fork to create the marble effect by pulling it through the layers of batter with a swirling motion. Bake for about one hour; the cake should start separating from the tin and a skewer inserted into the cake should come out clean. Cover with foil if the top of the cake starts getting too dark. 6. Leave the cake to cool in the tin for at least 20 minutes before attempting to take it out of the tin. 7. This cake keeps very well for up to a week in an airtight container and for the first three days its flavour actually improves. ‘German Baking: Cakes, Tarts, Traybakes And Breads From The Black Forest And Beyond’ by Jurgen Krauss (published by Kyle Books on 31 August, £26). Read More The dish that defines me: Evelin Eros’s rum cake ‘It started with a radish’: Chef Simon Rogan reflects on restaurant L’Enclume at 20 The true story – and murky history – of Portuguese piri piri oil ‘My depression stopped me doing what I loved most in life – cooking’ What Bake Off’s Jurgen Krauss really thinks of his shock elimination How to pull off a traditional German babka chocolate braid

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Turns out you can still eat meat without the carbon footprint – just make it plant-based. That’s the ethos behind Henry Firth and Ian Theasby’s new book. The duo behind the best-selling BOSH! series have released (dun, dun, dun...) Meat, which shows you how to cook delicious dishes that feel and taste like meat, but are in fact 100 per cent plant-based. After “giving veganism a whirl” for a month in 2015 (“before it was cool,” they add) – partly prompted by a desire to improve their health and partly after watching the eye-opening environmental documentary Cowspiracy – the pair made the switch permanent and launched BOSH. The rest, they say, is history – and it’s certainly a successful one. But going cold turkey (ahem) wasn’t all smooth sailing. “Initially, the main thing we missed was choice,” Theasby tells The Independent. Back in 2015, when he walked into a restaurant or a supermarket, there simply wasn’t much on offer. “In Pret, you’d get a hummus wrap if you were lucky. If you went to Tesco, you might get a really dry, crumbly falafel sandwich and that was it,” he says. But, fast forward eight years, “you walk into a supermarket today and it’s not what can I eat, but what shall I eat? Because there’s so much choice.” Theasby and Firth are the first to admit that even enduring vegans get cravings sometimes. In their new book, they say: that’s okay! Plants can be meat too. “If you think about a burger, it can made from an animal or it can be made from a plant. We accept that now,” says Firth. It might be strange to hear a vegan say that “we should celebrate meat” but “it’s got wonderful flavours, wonderful textures, but you can make it from plants, either from using vegetables or using some of those products that are now everywhere in the supermarket, which are pretty damn good.” The keyword is texture, says Theasby. “One thing that people lack when they first start eating plant-based is texture, so what we wanted to do was produce a book that was packed full of bite and chew so your mouth doesn’t miss anything when you first go plant-based. Some of the recipes in there you would not be able to guess are plant-based.” The recipes in Meat use a combination of meat alternative products and straight-up plants to achieve this. For example, there’s a section at the start that details how difficult it was to recreate bacon. Using a mix of chickepas and seitan (also known as vital wheat gluten), with flavourings like miso and colourings like beetroot, they create a kind of red and white dough that is rolled out, kneaded and cut into the shape of a piece of bacon. “It looks like bacon, it has the same mouthfeel as bacon, it’s got the same flavour profile as bacon,” says Theasby. “It’s a magic thing.” Don’t let that put you off, says Firth. “People do get a bit freaked out and they’re scared of ultra-processed stuff and of what’s in it. It’s good to read the label but it’s also good to not be scared by new things just because they’re new.” If you aren’t freaked out, however, we’ve got three sneakpeak recipes from the new book to put your mind at ease. Crispy Korean-style ‘chicken’ wings “These wings are SO crispy and delicious! Seriously, we love them. You can eat them as they come or you could push the boat out and serve them in a sandwich with a little plant-based mayo, kimchi and lettuce with a side of fries. They’d also go well with a side of rice and a little salad. Whichever way you choose, we’re pretty sure you’ll love them as much as we do.” Serves: 4-6 as a side Ingredients: For the sticky marinade: 4 garlic cloves 2.5cm piece of fresh ginger 150g gochujang 120ml toasted sesame oil 2 tbsp rice vinegar 2 tbsp light soy sauce 4 tbsp light brown sugar ¼ tsp ground white pepper For the ‘chicken’: 2 x 280g blocks extra-firm tofu 6 tbsp cornflour ½ tsp sea salt ¼ tsp ground white pepper Vegetable oil, for shallow frying For the garnish: 1 fresh chilli or a pinch of dried chilli flakes 1 spring onion A few toasted sesame seeds, for sprinkling Equipment: Fine grater or microplane Blender (optional) Frying pan Saucepan Method: Line a plate or large bowl with kitchen paper Make the marinade: Peel the garlic and ginger and grate with a tine grater or microplane. Combine with the rest of the ingredients and either blitz in a blender or combine in a bowl and stir into a nice smooth paste Prepare the chicken: Press the tofu to remove excess liquid. Tear the tofu into rough chunks about 3 x 2cm. Add the tofu to a mixing bowl along with half the marinade and fold to coat. Sprinkle the cornflour, salt and pepper into the bowl and fold to coat and combine, making sure the tofu is really well covered. Cook the chicken: Pour 1cm of oil into a frying pan and heat over a medium-high heat until the oil bubbles around the end of a wooden spoon that’s held in the oil. Carefully lower the tofu chunks into the hot oil and cook for 2-3 minutes until golden and crispy, turning them regularly to ensure a really even cook. Remove carefully and drain on a plate lined with kitchen paper. Finish the dish: Put the remaining marinade into a saucepan, bring to a simmer and cook until thick and shiny. Add the cooked tofu to the sauce and quickly fold it through to ensure a good coverage. Spoon the tofu into a serving bowl. Trim and thinly slice the spring onion for the garnish and finely chop the chilli (if using fresh chilli). Garnish the tofu with the chilli or chilli flakes, spring onion and toasted sesame seeds and serve immediately with some cold beers! Lebanese-style ‘lamb’ flatbreads with minty yoghurt “Making flatbread may feel like a labour of love but, really, it involves just a handful of cupboard ingredients and a few kneads to create delicious flatbreads that are impossibly soft on the inside with a glorious golden crust on the outside. You could serve them with anything, but we’ve stacked them high with a crumbled tempeh lamb spiced with mint, lemon and chilli, and drizzled them with a zesty mint yoghurt. “This recipe is good for 2, so if you need to serve 4 simply double everything. Deeeeelicious!” Serves: 2 Ingredients: For the flatbreads: 140g strong white bread flour, plus extra for dusting 1 tsp fast-action dried yeast 1 tsp caster sugar 1 tsp baking powder 1 tsp dried mixed herbs 1 tsp table salt 80ml lukewarm water 1 tbsp olive oil Plant-based butter, softened, for brushing For the ‘lamb’ topping: 300g tempeh 1 onion 2 garlic cloves splash of olive oil 1 tsp ground cumin ½ tsp ground coriander ½ tsp ground nutmeg 1 tsp smoked paprika 1 tsp chilli powder 2 tbsp mint jelly 1 lemon Sea salt For the mint yoghurt: A few fresh mint leaves 150g plain plant-based yoghurt 1 tbsp mint jelly 1 lemon Sea salt To serve: Handful of fresh mint leaves Handful of pomegranate seeds 1 tbsp toasted pine nuts Pinch of dried chilli flakes Black pepper Equipment: Large saucepan 2 large flat pans (or 1, and cook the flatbreads in batches) Pastry brush Method: Make the flatbread dough: In a large bowl, mix together the dry ingredients (the flour, yeast, sugar, baking powder, mixed herbs and salt) until there are no lumps. Pour in the lukewarm water and olive oil and bring the mixture together to form a dough ball (ensuring you incorporate every part of the mixture). Place the dough ball on a lightly floured surface and knead for 6-10 minutes until the ball bounces back when pressed. Place the ball back in the bowl, cover and leave somewhere warm for at least 30 minutes Make the lamb topping: Crumble the tempeh into small pieces using your hands. Peel and dice the onion and garlic. Place a large saucepan over a medium heat and add the olive oil. Add the diced onion, garlic and a pinch of salt. Mix well and cook for 5-10 minutes until the onion begins to soften. At this point, add the spices and crumbled tempeh with a dash of water. Mix well and cook for 5 minutes, then stir through the mint jelly. Halve the lemon and squeeze in some lemon juice, catching any pips in your free hand. Reduce the heat to low and cook for 10 minutes Make the mint yoghurt: Thinly slice the mint leaves. Put the yoghurt in a small bowl and mix through the mint jelly, sliced mint leaves and a pinch of salt. Halve the lemon and squeeze in some juice, catching any pips in your free hand. Spoon into a small serving bowl Cook the flatbread: Place 2 large flat pans over a medium heat (over separate flames). Take the flatbread mixture from the bowl and halve it. Place each piece on a lightly floured work surface and push down using your hands or a rolling pin to create a round, flatbread shape – it should be quite thin as it will become thicker in the pan. Once the pans are hot, add the flatbreads and cook for 2-3 minutes on each side until golden all over and cooked through. If you don’t have two flat pans, cook the flatbreads in one flat pan, one at a time. Assemble the flatbreads: Place the flatbreads on 2 serving plates and brush with some butter. Spoon the lamb mixture on top of the flatbreads then drizzle over some mint yoghurt. Time to serve: Chop some mint leaves and sprinkle them over the top of the flatbreads, along with a pinch of black pepper, the pomegranate seeds, pine nuts and chilli flakes (or your favourite toppings) Orzo ‘meat’-balls “Orzo – a type of pasta – is an ingredient we don’t use very often but when we do use it, we’re always left wondering why we don’t use it more often because it’s lovely. On the subject of lovely, the inspiration for this magnificent recipe came from the queen of cooking herself, Nigella Lawson.” Serves: 4 Ingredients: For the meatballs: 20g flat-leaf parsley (including the stalks) 3 garlic cloves 2 tbsp chia seeds 600g plant-based mince 3 tbsp panko breadcrumbs 4 tbsp nooch (nutritional yeast) or grated plantbased parmesan 2 tsp sea salt 2 tsp ground black pepper For the sauce: 1 small onion 20ml olive oil 1 tsp sea salt flakes 250ml plant-based white wine 2 x 400g tins chopped tomatoes 3 tbsp tomato puree 1 tsp paprika ½ tsp dried chilli flakes 1 tbsp red wine vinegar 1 tbsp light brown sugar 2 tbsp plant-based butter 285ml cold water 250g orzo pasta To serve: Handful of fresh parsley Sprinkle of nooch (nutritional yeast) or plant-based parmesan Small bag of fresh rocket Squeeze of lemon juice Equipment: Large heavy-based saucepan with lid Make the meatball mixture Finely chop the parsley and set aside Peel and finely chop the garlic Soak the chi a seeds in a bowl with 4 tablespoons of cold water for about 10 minutes until it forms a gel Ingredients: Place all the ingredients for the meatballs into a large bowl and mix together with your hands, being sure not to overmix, as it will make the meatballs dense-textured and heavy. Make the meatballs: Pinch out pieces of the mix and form them into walnutsize balls, putting them on a clean plate as you go. You should get about 20 meatballs. Make the sauce: Peel and finely dice the onion. Heat the oil in a heavybased saucepan that’s large enough to take the meatballs and pasta. Add the chopped onion with the salt and cook over a medium heat, stirring every now and again, for about 10 minutes until softened. Add the wine and simmer for a further 10 minutes. Add the tomatoes, tomato puree, paprika, chilli flakes, vinegar, brown sugar and butter. Fill both the empty tins with the water, give them a good swill, pour into the pan, bring the sauce to a simmer, put the lid on and cook for 30-35 minutes. Cook the meatballs: Drop the meatballs gently into the simmering sauce. Bring back to the boil, turn the heat down again to a simmer, put the lid back on and simmer the meatballs for 15 minutes. Add the pasta: Tip in the orzo, stir gently and increase the heat to bring the mixture back to a bubble. Simmer for 15 minutes, or until the pasta is cooked. You will have to stir it occasionally throughout this time to make sure the orzo isn’t sticking to the bottom of the pan. Time to serve: Chop the parsley (to serve). Spoon the pasta into bowls, sprinkle with parsley, nooch and a handful of rocket, add a squeeze of lemon juice and tuck in. ‘BOSH! MEAT’ by Henry Firth and Ian Theasby (HQ, HarperCollins). Read More The dish that defines me: Mallini Kannan’s baked honey-soy salmon Breakfast for dinner and four other things you should cook this week How to save money in the kitchen according to top chefs Money-saving chilli con carne that absolutely slaps with flavour How to pimp up your instant ramen (and save money) Do it for the Gram: Speedy but spectacular goat’s cheese linguine

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