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In a huge step for first aid in the UK, more than 20,000 defibrillators – which are devices that give an electric shock to the heart of a person who is in cardiac arrest – have been delivered to state schools across the country since January. Cardiac arrest can affect anyone, of any age, but according to St John Ambulance research, when a defibrillator is used within the first three minutes of a cardiac arrest, the chances of survival increase by up to 70%. Knowing how a defibrillator works could save someone’s life, but what should you know before using one? What is a defibrillator? “A defibrillator is an electrical device that provides a shot across the heart to help bring people out of cardiac arrest,” explains James McNulty-Ackroyd, head of clinical projects and paramedic at St John Ambulance. They are often labelled as an AED which is “an automated external defibrillator, and it recognises when using one would be beneficial for the patient. When we talk about cardiac arrests, we talk about shockable and non-shockable, and an AED is useful when the heart is in particular shockable rhythms”, he says. When used, the electrical shock stuns the heart to send it back to its normal function “from the right shoulder down to the left armpit”. The AED knows when it should work after the pads have been applied, because it “recognises the rhythm like an ECG automatically, and it will not shock if the heart is not in one of the relevant rhythms”. When should you use one? You only need a defibrillator in an incident of cardiac arrest. “They should only be used when the patient is not breathing normally, or the heart has stopped,” explains McNulty-Ackroyd. “Their breathing may be like a fish out of water, there is no rhythm to it, there is no real air entry, or non-purposeful gasping. “The heart is not pumping in that situation – it is not working, but there is some movement. They need a defibrillator and high-quality CPR (cardiopulmonary resuscitation).” What should you be wary of? The good news is, there’s not much to worry about when using one. “Ideally, you should not have anyone touching the patient when you press the big red button, but there are lots of different devices on the market and most have written and audible instructions, and tell you what to do, so it will say to stand clear and tell you what to press and when,” he explains. You need to take or cut the person’s shirt off, though. “There is quite a lot of disinformation about taking someone’s bra off. If you do not take their bra off, you cannot get the pads in the right place. Cut down the middle of the bra, and let it fall open.” What do you actually do? So, you have seen someone go into cardiac arrest or found someone who has collapsed. What do you do? “If you find someone who you think is in cardiac arrest, start CPR, shout for someone to bring you a defibrillator, and ask them to call for help,” advises McNulty-Ackroyd. “The first thing the ambulance service will ask is, ‘Are they breathing?’ They will ask if they’re awake and you will say ‘no’, as they are in cardiac arrest. “An ambulance will be sent as the highest priority in that area. In the meantime, you should be using an AED and performing CPR. “When you ring 999, they will tell you how to do CPR. Do not worry about hurting someone you are doing CPR on. That person is dead, they cannot feel pain, if they sit up and go ouch, they are not in cardiac arrest.” When using the defibrillator, “the first pad goes on the upper right, touching the clavicle [bone of the pectoral arch], and the other into the left armpit, nice and high”, he explains. Every minute you don’t shock that abnormal rhythm, the person loses a chance of life, so use a defibrillator and perform CPR if you are in any way worried about someone who has collapsed. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live What you need to know about the massive LVMH deal with the Paris Olympics Bisexual people ‘experience worse health than other adults’ What’s the coolest bedding to survive summer heat and night sweats?

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Butter chicken is often considered to be one of those dishes that takes ages to prepare and to cook, but this version will give you flavourful results in almost half the time with half the effort,” says Sanjay Aggarwal, author of Spice Kitchen. “Just allow your chicken to marinate overnight so that the meat is more succulent and the flavours can develop.” Ultimate (and speedy) butter chicken Serves: 4 Ingredients: 500g boneless chicken breasts, cut into bite-sized chunks 2 tbsp vegetable, sunflower or rapeseed oil 2 tbsp ghee 1 tbsp Tarka (see below) 1 onion, sliced 2 tsp ginger-garlic paste (see below) 1 tbsp garam masala (see below) 400g can plum tomatoes ½ tsp harissa (see below) 1 tsp salt 50ml double cream 1 tsp sugar For the marinade: 100g Greek-style yoghurt 2 tbsp ginger-garlic paste 1 tbsp garam masala ½ tsp harissa 1 tsp salt To serve: Naan 300g rice 1 tbsp chopped fresh coriander, optional For the tarka: 50g black mustard seeds 50g cumin seeds For the garam masala: 35g cumin 28g coriander 11g black peppercorns 6g ginger powder 3g cloves 8g cinnamon 4g star anise 2g nutmeg, grated 2g cardamom For the harissa: 21g paprika 3g coriander 3g caraway 3g cumin 27g chilli powder 27g chilli flakes (red pepper flakes) 5g garlic granules 10g salt For the time-saving ginger-garlic paste: 125g fresh ginger 125g garlic cloves ½ tsp salt 1 tbsp vegetable, sunflower or rapeseed oil Method: 1. For the tarka: This blend uses whole spices; simply mix the seeds together and store in a jar for when you need them. 2. For the garam masala: Put any whole spices into a coffee grinder or pestle and mortar. Grind. Then add in any powdered ingredients and mix by hand to combine. Label and store in a clean jar in a cool, dark place for up to six months. 3. For the harissa: Put any whole spices into your coffee grinder or pestle and mortar. Grind to your desired consistency. Then add in any powdered ingredients and your chilli flakes, garlic granules and salt. Mix by hand to combine. Label and store in a clean jar in a cool, dark place for up to six months. 4. For the time-saving ginger-garlic: Peel and roughly chop your ginger and garlic and add to your blender with the salt and oil. Blend until you have a smooth paste. Either scoop into a clean jar or bottle and store in the fridge or freeze in ice-cube trays and pop out a cube when you need to cook. 5. For the butter chicken: First make the marinade by combining all the ingredients in a large, non-metallic bowl. Add the chicken and give everything a good stir to combine. Cover and leave in the fridge overnight if you can, or for at least two hours to permeate the meat. 6. When you are ready to cook, heat the oil in a large, heavy-bottomed frying pan over a medium heat. Add the chicken pieces with the marinade, and fry until browned, turning just once and resisting the urge to move them around the pan. They will need about three minutes on each side (you will finish cooking the chicken later in the sauce). Set aside. 7. Give the pan a quick wipe and put it back over the heat. Add the ghee and, when hot, add the tarka and allow the seeds to sizzle and pop for around 30 seconds, being careful not to burn. Next, add in your onion slices and stir to coat them in the spice-infused ghee. Cook gently for about 10 minutes, stirring regularly. Once the onions have started to sweat and become translucent, add in the ginger-garlic paste and cook for about a minute. When the raw smell has disappeared, add in the garam masala. Cook for a further 10 seconds, stirring to ensure nothing sticks to the bottom of the pan and burns. 8. Next, add the tomatoes, harissa and salt. Cook over a low-medium heat for 15 minutes. Turn off the heat and let the mixture cool a little, then, using a stick blender directly into the pan, carefully blend your sauce until it is completely smooth. If you’re finding the sauce is splattering around too much, transfer it into a deeper pan for this step. You can also stir in a little water if the mixture is too thick. 9. Add the cream, sugar and chicken to the pan and give everything a good stir. Simmer for a further 10 minutes to ensure the chicken is thoroughly cooked. Serve with fresh naan bread, rice and chopped coriander scattered over the top. Recipe from ‘Spice Kitchen’ by Sanjay Aggarwal (Quadrille, £22).

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