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Bode Miller has revealed that his three-year-old son, Asher, was hospitalised for carbon monoxide poisoning. The US Olympic alpine skier - who shares sons Nash, eight, Easton, four, twin sons Asher and Askiel, three, and daughter Scarlet Olivia, 19 months, with wife Morgan Miller - shared in a since-deleted Instagram post on 27 July that the incident came after a construction crane was parked in the driveway of their home. “Earlier this week we had a crane parked in our driveway for a few hours. Despite keeping the kids inside for obvious safety reasons, the little ones got really sick from it,” he captioned the deleted post, according to People. “Asher ended up in the hospital with carbon monoxide poisoning,” Miller said. “All are well now, but passing along as a reminder to all parents of the dangers of carbon monoxide. Reminder to go test your CO detectors.” While Miller’s post has since been deleted, his wife Morgan shared her own Instagram post about the incident on 28 July. “Receiving a lot of messages so addressing it here,” she captioned her video, which showed her three youngest children wearing oxygen masks in the hospital. “Two weeks ago, we had a crane at our house to remove our broken hot tub. Asher, Aksel and Scarlet innocently stood on the front step of our house to watch the action which resulted in them getting carbon monoxide poisoning due to the lack of airflow in our driveway landing them in the ER,” Morgan revealed. “They were on high flow oxygen for over four hours. It was a terrifying experience but thanking my lucky stars they are okay.” When asked by an Instagram follower how she recognised the signs of carbon monoxide poisoning, Morgan explained that Asher “was complaining of an upset stomach” and he appeared as “white as a ghost”. Asher then began to pass out, which prompted her to rush the toddler to the emergency room. While his tests came back normal, Morgan instructed her nanny to check if her other children were having any symptoms of poisoning. The nanny informed her that Aksel started to have the same symptoms as his twin brother. “I notified the nurse and she said if there’s ever more than one with the same symptoms then they check for carbon monoxide poisoning and sure enough that’s what it was,” Morgan said. “They had us clear the house and bring everyone down to get tested and they sent the fire department up to check our home.” In a separate comment, the professional beach volleyball player revealed that the family has carbon monoxide detectors in their house, but none of them went off. Carbon monoxide poisoning occurs when too much carbon monoxide is in the air, causing the body to replace oxygen in red blood cells with carbon monoxide. According to the Mayo Clinic, some of the symptoms of carbon monoxide poisoning include headache, weakness, dizziness, nausea or vomiting, shortness of breath, blurred vision, drowsiness, loss of muscle control and loss of consciousness. The recent health scare comes after their son Asher was rushed to the hospital following a febrile seizure in December – a convulsion in a child that’s caused by a fever. “Yesterday, Asher had a febrile seizure which scared us half to death. We took that same ambulance to the same hospital we took Emmy to but this time we got to leave with our child,” Morgan wrote in an Instagram Story at the time, alongside a photo of her husband lying down on a hospital bed with Asher asleep on his chest. Their daughter, Emmy, died in an accidental drowning incident in 2018 when she was 19 months old. In a separate Story, Morgan also shared a picture of the pro skier cuddling with his twin sons on the couch after they had brought Asher home from the hospital. “He’s home and back to his normal self,” she said. “I am reminded to slow down and realise life’s little gifts during this crazy holiday season because we already have everything we need… our loved ones, our health, and more time”. “Because time with the ones we love is all we could ever ask for,” she wrote over the final photo, which showed Miller looking affectionately at his three-year-old son. He is also father to daughter Dace, 14, and son Nate, 10, from previous relationships. In June 2018, their daughter Emeline died in a drowning accident at 19 months old. The child was found unconscious at a neighbour’s swimming pool in southern California. Miller, who has won six Olympic medals in alpine ski racing, shared at the time that he and his family were “beyond devastated”. “We are beyond devastated. Our baby girl, Emmy, passed away yesterday. Never in a million years did we think we would experience a pain like this,” he shared in an Instagram post, which featured a picture of his daughter. “Her love, her light, her spirit will never be forgotten. Our little girl loved life and lived it to its fullest every day. Our family respectfully requests privacy during this painful time.” Read More Bode Miller reveals three-year-old son was hospitalised after seizure Olympic gold medal-winning skier Bode Miller's 19-month-old daughter drowns in swimming pool Bode and Morgan Miller urge other parents to remain vigilant at pools after their daughter drowned The two best exercises for lowering blood pressure, according to study Experts reveal the most unhygienic things in your kitchen – and how to get them clean Hepatitis B and C could cause ‘significantly higher cancer risk’ than smoking daily pack of cigarettes

Love Island host Maya Jama and rapper Stormzy have been photographed holding hands together on holiday in Greece – four years after their break up. Jama, 29, and Stormzy – real name Michael Omari Owuo Jr – 30, first met in October 2014, before either of their careers had taken off and started dating in January the following year. In 2018, the Vossi Bop rapper marked their anniversary on Instagram by posting: “Three years with the love of my life”. But by 2019, they had parted ways. Jama told ES Magazine at the time of the split that “everybody just sees it as entertainment”. Meanwhile Stormzy sang on his track Lessons: “You gave me the world and then I gave you disrespect. Hand on my heart, this is my biggest of regrets.” So, years on, what would a relationship expert say about getting back together if you’re in a similar situation? “Getting back with your ex shouldn’t be a decision that you make lightly,” says Gillian Myhill, dating expert and co-founder of dating app Sizzl. “If you’re looking to make it work, there are several factors that you need to consider.” Examine what wasn’t working previouslyYou broke up for a reason so it’s important to assess the relationship, what was and wasn’t working, and why you broke up in the first place, she says. “Consider how much time has passed since you decided to end the relationship. You both may have changed as people, and grown and learned some life lessons.”Take responsibility for wrongdoing We’ve all probably done or said things we regret, so own it. “It’s also important to look at your role in the relationship and take responsibility for any wrongdoing or neglect and ask yourself honest questions about whether you can approach the relationship and your ex differently,” Myhill says. Take your time It might be wise not to rush.“If you’re considering getting back with your ex, I’d recommend taking things slowly and cautiously, giving yourselves space both individually and as a couple to figure things out.” She advises setting boundaries and expectations of what you need and make it clear what you want from the relationship, while respecting your partner’s boundaries too – and even considering couple’s therapy. “You need to be able to trust your ex, and yourself, and you may need to have difficult conversations that involve confronting the past,” she says, “and you’ll need to make sure you’re ready for that. “But it’s also important that you make a very conscious decision to move on, start afresh and be ready to forgive.”Think about the people around youNot everyone may be on board, Myhill points out. “You may need to prove yourself or your partner may need to prove themselves. Discuss with your family and friends and ask for time, support and patience in helping you figure this out.” Get away Much like Jama and Stormzy, a holiday might be what you need. “I recommend taking a break as a couple, going away for the weekend to remove yourself from judgement and other people’s opinions so you can work things out together and impartially,” says Myhill.Ask the difficult questions“It’s really important that you follow your intuition and ask yourself the hard questions. Is this right for you? Will you be happier in the relationship than out of it? Are you prepared to forgive and move on? Have they changed? Are you doing it for the right reasons?” If you can’t answer these questions “fully, honestly and positively” Myhill says it might be time to close that chapter and move on.

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Most people in the UK think they know piri piri. Thanks to a certain restaurant chain, it is most closely associated with chargrilled chicken, floppy bits of halloumi, corn on the cob and bottomless fizzy drinks. But the chilli oil’s history is a little more nuanced and murky than that. During a recent trip to the Algarve, where “chicken houses” outnumber British expats, I went in search of the truth. While no one can seem to agree on its exact origins, it’s thought that during Portugal’s “mercantile” era, explorers discovered the bird’s eye chilli pepper – the main ingredient in today’s ubiquitous hot sauce – somewhere in the Americas in the 15th century. Seeing its potential to rival the “black gold” (black pepper) trade, they brought it back to their colonies in Africa to cultivate it before selling it on to Asia and Europe, significantly cutting down the shipping time. And so the global spice trade was born. But the plant suited Africa’s hot, dry climate and quickly became an important ingredient in local cooking. Fermenting it in the baking African sun and using it to marinade meat cooked over fire produced the first iteration of the classic piri piri flavour we know and love today. It wasn’t until the late Sixties, however, when Portuguese settlers and native Africans started arriving in southern Portugal, bringing with them this centuries-old technique and an appetite for spice, that it took off globally. Around the same time, chicken was becoming more affordable in Portugal, with poorer families buying whole birds to keep everyone fed and the famous “chicken houses” opening up across the Algarve offering an economical meal out. Pairing it with the piri piri oil brought over from the colonies was a natural evolution. Its enduring popularity is evident in sell-out restaurants like Marufo – affectionately referred to as “the chicken shack” – where come dinnertime there’s a queue out the door. But with 20 chickens rotating on the purpose-built spits at any one time, meticulously tended by a hot in temperature as well as temper chef, service is quick. They churn out over 700 chickens a day. As a self-identified aficionado, it’s some of the best I’ve had. It’s also the place where Marco Mendes, co-founder of MJMK Restaurants, conceived the idea for Casa do Frango, London’s authentic Algarvan piri piri outpost. “I’ve been going to Marufo since I was a kid,” he tells me as we pitch up in the queue. “I took Jake [Kasumov, the other half of MJMK] to stay with my family. We were eating this chicken and we started to have that lightbulb moment of: ‘You know, this is really something special. Could we bring this to London?’” They opened the first site in London Bridge in 2018, and have gone from strength to strength, opening three more sites, with the latest one earlier this year in Victoria. Keeping things authentic in London’s melting pot of cuisines is the driving force behind the concept. Aside from the centrepiece of the menu, the piri piri chicken, “there are other touchpoints like the African rice” – supposedly created at a restaurant in the Algarve as a simple rice dish for staff to use up leftover ingredients – and other things that are particularly Algarvan, such as the montanheira salad (mountain tomato salad), which “really feels like home”, or particularly Portuguese, like “pastel de nata, the iconic custard tart of Portugal”. (“That obviously had to be on the original menu, and it’s been there ever since.”) They’re also the only restaurant using the smaller 800g-1kg chickens, known as chooks, that are traditionally used in the Algarve, which they source from a higher welfare farm in the UK. “We adhere to the authentic route of the dish as it’s done in the Algarve,” Mendes explains. “From how we prepare our chicken to how we choose them to begin with; the fact that we reverse spatchcock them; that we don’t marinate them before they go on the grill, they’re just basted in salt.” So what’s happening at Casa do Frango is pretty unique, and London is lapping it up. “For people who know Portugese cuisine or know southern Portuguese food and have been to the Algarve, I think it really resonates with them,” says Mendes. That being said, Portuguese isn’t a cuisine that’s all that well represented in the British capital or across the country, with only a handful of big name spots (MJMK also counts Nuno Mendes’ Lisboeta in its canon) and smaller, family-run eateries paying true homage. Busting myths is an exercise close to Mendes’ heart. “Eating seasonally, eating with respect to the environment, understanding the ecosystem that you’re living in, that to me is what Portuguese cuisine is,” he explains. “But I also think that there’s a wealth of creativity. Some of the stereotypes around Portuguese food can be that it’s potentially a little bit rustic, or not as flavourful or complex or dynamic as our neighbours in Spain, but I think that’s untrue. I find that there’s so much deft in Portuguese cuisine. “I think the storytelling or marketing side of it has felt quite fragmented, but now amazing chefs from across the country are bringing the message out and telling that story. And I think people are realising just how profound the cuisine is and what it’s got to offer.” He’s quick to acknowledge, though, that the wider cuisine and the offering at Casa do Frango would be nothing without the controversial history that brought the bird’s eye chilli pepper to Portugal in the first place. “It’s definitely to do with Portuguese mercantile history in some form or another,” he says. “But I believe that in turn, we received a ton back from the countries and the people that formed part of that mercantile exploration.” He mentions Japanese tempura, brought by Portuguese missionaries to Japan in the 16th century, or vindaloo curry, which was originally invented as a way to preserve fresh ingredients by Portuguese sailors, and was later adapted by local cooks in Goa. He also says “a lot of our dishes came from the interaction between the Portuguese and their land. Take a dish like açorda [a Portuguese bread soup]. It came from Alentejo. The Portuguese living there need sustenance and nutrition, but they didn’t have any money. So they put a piece of bread and a poached egg in broth, and made what was effectively a savoury bread pudding.” It was a frugal way of filling peasant bellies, but today typically includes a handful of other ingredients like fresh herbs or seafood. Back at Casa do Frango in London, Mendes has some tips on how to have a truly authentic Algarvan experience. “If I were to go through my perfect order that’s truly intrinsic to Portugal, I would start by having the couvert, which is the bread and butter and the carrots and the lupin beans. As a starter, I would have the chorizo and the prawns, because both those dishes are iconic to Portugal. I would dip the bread into the piri piri oil as one should do.” Of course. “And then I would follow that with the patatas fritas [the fries], the African rice and the montanheira salad. Then the piri piri chicken. And I would finish it off with what is the most icnoic Algarvan dessert: the mousse de chocolat.” And, while most of the Casa do Frango recipes are a closely guarded secret, he’s shared exclusively with The Independent a few dishes so that you can host the perfect Algarvan feast at home. Saúde! Casa slaw Ingredients: For the slaw: 1 x hispi cabbage (approx 700-800g) 350g carrots 1 red onion (finely diced) 1 bunch of parsley (finely chopped) Sherry and mustard dressing Pinch of Maldon salt For the dressing: 50ml aged sherry vinegar 150ml extra virgin olive oil 3 tsp Dijon mustard 1 tsp Maldon salt 5 turns of black pepper 2 tbsp caster sugar Method: Mix all the ingredients for the dressing in a large bowl and whisk until fully emulsified. Wash the cabbage, cut in half lengthways, remove the core root and discard any outer leaves if bruised or damaged. Wash the carrots, peel and remove the tops and tails, then grate. Finely shred the hispi cabbage (use a food processor if you have one). Mix the cabbage and carrots together evenly. In a large bowl, mix the slaw with finely diced red onion and the sherry and mustard dressing. Place in a large serving dish and top with a pinch Maldon salt and the finely chopped parsley. Montanhiera salad Ingredients: For the dressing: 75ml white wine vinegar 200ml extra virgin olive oil Large pinch of table salt 1 tsp sugar For the salad: 3 medium green peppers 2 medium white skinned onions (or red onions) 250g cherry tomatoes on the vine 1 cucumber, diced 150ml classic French dressing (shop-bought or homemade) Salt and pepper to season Pinch of dry oregano, to serve Method: Mix all the ingredients for the dressing in a large bowl and whisk until fully emulsified. Pour into a clean bottle and keep refrigerated while you prepare the salad, or save for later. Grill the peppers on the barbecue, turning regularly. Cook for approximately 5 minutes or until the skin is evenly charred. Cool, peel off the skin and discard the seeds, then dice into 1cm cubes. Peel the onion and dice into 1cm cubes. Peel the cucumber, slice in half lengthways, remove the inside with a spoon and dice into 1cm cubes. Wash the tomatoes and slice in half through the eye. Mix the ingredients for the salad with the dressing in a large bowl apart from the oregano, add a pinch of Maldon salt and a few turns of black pepper, and mix well to coat all the ingredients. Serve in a salad bowl, with a sprinkle of dry oregano on top. Classic piri piri oil Ingredients: 5 garlic cloves (crushed to a paste) 1 tsp dried red chilli flakes 1 tsp chilli powder 2 tbsp whisky or brandy 1 tbsp lemon juice 1 bay leaf 1 tsp Maldon sea salt 250ml (1 cup) olive oil Method: Place all ingredients except half of the olive oil in a small pan on a medium heat and bring to a simmer. Then remove from the heat and whisk in the remaining 125ml oil. Cool down and refrigerate until needed. Casa do Frango has four locations in London Bridge, Victoria, Shoreditch and Piccadilly. Find out more or make a reservation at casadofrango.co.uk Read More 30-minute summer recipes for all the family to enjoy What to cook this week: Tomato tart, sweetcorn pasta and other summery suppers Dorshi, Dorset, restaurant review: Funky dumplings are a hit on the south coast Tofu chicken to chickpea bacon – how and why you should make plant-based meat at home The dish that defines me: Mallini Kannan’s baked honey-soy salmon Breakfast for dinner and four other things you should cook this week

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