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A salon owner with incurable cervical cancer who lost her hair while having chemotherapy has said wearing wigs has given her “reassurance in a world where nothing is certain”, and she now sells handmade, customisable bespoke wigs to help others feel “confident” in their own skin. Amanda Humphrey, 43, who owns Saramanda1 hair salon in Great Denham, Bedfordshire, was diagnosed with cervical cancer in October 2017 after delaying her smear test by seven years. She underwent a radical hysterectomy in December that year – a surgical procedure to remove the womb and surrounding tissues – and was in remission weeks later. The cancer returned and Humphrey received her second cervical cancer diagnosis just two days before Christmas in 2021, and she then started chemotherapy and radiotherapy. She described this as “hell on Earth”, and within two weeks of starting chemotherapy the second time, she noticed her hair was being “blown out of [her] head” by the wind. Humphrey shaved her head and embraced her baldness but soon realised she missed having “that comfort blanket” – and she then searched “high and low” for a realistic, non-synthetic wig. Through her own searches, which were often fruitless, she realised that the number of people selling customisable wigs made of human hair in her area were few and far between. This led to Humphrey making and selling her own – and now, despite her uncertain prognosis, she said her mission is helping people struggling with hair loss feel like themselves again. “My message is I get it, and that’s why I love the wigs that we produce,” Humphrey told PA Real Life. “I’m proud of the wigs that we produce, and I’m so grateful that people choose us to be a part of their journey. “Every wig is made with love and strength, they are made from the heart, and me and my entire team, we all want them to be just perfect.” Cervical cancer is a cancer that is found anywhere in the cervix – the opening between the vagina and the womb. Symptoms include unusual vaginal bleeding, changes to vaginal discharge, pain during sex or pain in your lower back, the NHS says. Humphrey, who was working as a detective in London at the time and had only just opened her salon, said she had no symptoms prior to her diagnosis and “always found an excuse to cancel [her] smear test”. It was only when a colleague strongly encouraged her to book her smear test, seven years after she was first invited to have one, that she received her diagnosis in October 2017. She said she holds herself responsible for this and has since campaigned for other women to book their smear tests without delay by sharing the message “Don’t be me”. Speaking about her first diagnosis, she said: “I walked into the room and I looked at the consultant and, before I’d even sat down, I said ‘Have I got cancer?’ And he said ‘Yes’. “Then I said ‘Am I going to die?’ And he said, ‘I need to examine you and then I can tell you.’” Humphrey explained that telling her son, who she wishes to keep anonymous, was the hardest part, and she later underwent a radical hysterectomy, which was performed via keyhole surgery. A biopsy revealed she was in remission just weeks later, and while this was positive news she felt “lost” afterwards. She did not process the “trauma” of the cancer and the fact she could no longer get pregnant due to the radical hysterectomy until much later. “Emotionally I struggled because although I didn’t necessarily want more children, I wasn’t ready to to lose that option,” Humphrey explained. “I grieved not having more children, I grieved something I didn’t have, and I never sought help on that, ever. “Given it’s a gynaecological cancer as well, when I visit my local hospital for any appointment, I sit in a room with pregnant people waiting for their appointments. “They come out of their appointments happy, with their files and scan photos, and you’re sitting there, thinking ‘I can’t have that any more’.” In the years that followed, after Humphrey was medically retired from the police, she continued with cervical cancer awareness campaigns and focused on her salon. However, she started to experience agonising pain in her left leg in 2021 and could not pinpoint the exact source of it. After undergoing scans and tests, she was diagnosed with cervical cancer recurrence just two days before Christmas that year. She then underwent chemotherapy and radiotherapy, which caused her to experience sickness, muscle aches, nose bleeds and ulcers in her mouth. During her second round of chemotherapy she lost her hair within two weeks. “I remember saying to one of the nurses ‘The next time I see you in three weeks, will I have hair?’ And she just said ‘No’, and it was true,” Humphrey said. “I was stood outside my salon on week two and it was really windy and I was trying to make a phone call outside. “I said to my colleague ‘My hair is being blown out of my head’ – it was literally just floating past us – so we shaved it off.” Humphrey said she embraced being “bald and proud” initially, but she missed the “comfort” that having hair gave her – and so her journey to creating her own human hair wigs began. Each wig starts from approximately £450, depending on the length and thickness, and can take up to three weeks to make as Humphrey and her team at the salon custom-colour each one. Humphrey said she will often “work into the night” to finish an order, if required, and some customers have even cried when seeing the finished product. She has since partnered with Jo’s Cervical Cancer Trust as well, and for every wig sold through the charity she will donate 10 per cent of the proceeds to the organisation. She explained: “Wearing wigs has given me so much reassurance in a world where nothing is certain. “Just having a wig on gives me that comfort and ability to just be normal, and I want to help others achieve that feeling.” In October 2022, Humphrey was informed her cancer is incurable and she will most likely not reach remission again – however she is determined to keep fighting. She is now having pembrolizumab – a type of immunotherapy – and has regular check-ups, and although she was told that statistically she may only have 18 months to live, she said she wants to “prove everyone wrong, even if (she dies) trying”, and she will not stop her “passion” of making wigs for others. “The results we get are amazing, they’re happy, and being able to support someone with part of their journey is so rewarding – it’s always something I’ve wanted to do,” she said. “It helps them feel confident, and the comfort comes in, but it’s just the fact they can walk out their front door feeling normal.” She added: “If my journey can help someone in the future, then I’m all in.” To find out more about Humphrey and the wigs she and her team make, search @saramanda1_wigs on Instagram. For more information and support about cervical cancer, visit Jo’s Cervical Cancer Trust’s website here. 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Doctors have called for the elimination of daylight saving time citing potential harm that may result from the practice. Daylight saving time is a practice of setting the clock forward by an hour beginning on the second Sunday in March in order to use light from the sun for longer. Once winter arrives, clocks are then set backwards an hour, ending the practice around the first Sunday of November, so people can get an extra hour of sleep. Doctors from the American Academy of Sleep Medicine (AASM) called for an end to the practice, citing potential harms that can result due to changes to and from daylight saving time. Instead, they are in favour of setting standard time, which is the time when the clocks are set back in the fall, permanently. Doctors say such a permanent standard time aligns best with the human body’s natural inner clock. “By causing the human body clock to be misaligned with the natural environment, daylight saving time increases risks to our physical health, mental well-being, and public safety. Permanent standard time is the optimal choice for health and safety,” Adeel Rishi, chair of the AASM Public Safety Committee, said in a statement. AASM had previously shown in a study in 2020 that Daylight Saving Time (DST) is linked to “increased risks of motor vehicle accidents, cardiovascular events, and mood disturbances” as people annually “spring forward” to adopt the practice. Previous research has also found that pushing the clock back an hour can impact mental health. An analysis of data from more than 185,000 Danish people found an over 10 per cent rise in depressive episodes during the shift from summer time to standard time. The position to end DST is also supported by previous statements adopted by organisations such as National Sleep Foundation and the American Medical Association. “Permanent standard time helps synchronize the body clock with the rising and setting of the sun. This natural synchrony is optimal for healthy sleep, and sleep is essential for health, mood, performance, and safety,” James A Rowley, president of the AASM, said. However, the US Senate has passed The Sunshine Protection Act in March 2022, which would make US daylight saving time permanent. But this bill still requires approval by the House and president Joe Biden to be coded into law. Read More Here’s what a sleep expert says about the time change as clocks change in US Daylight saving time 2023: When do the clocks go back in the US? This is what changing the clocks can do to your health Mother of newborn triplets shares how they react differently after eating Stephen Fry uses walking stick after breaking his leg, pelvis and ‘a bunch of ribs’ Mother’s song about how easy it is to be ‘such a good dad’ goes viral

Martha Stewart has spoken candidly about the all-consuming obsession people have with pumpkin spice during the fall. The cookbook author, 82, may indulge in a classic Thanksgiving dessert, but she’s not too keen on the taste of pumpkin in her coffee. During a recent appearance on Today, Stewart expressed her apprehension about adding the spice to every food and drink, like most people do during this time of year. “So, speaking of autumn - I would like you to weigh in on this, Martha,” host Al Roker told the Sports Illustrated Swimsuit model. “What say you on the pumpkin spice?” “In a pie, I love it. In anything else, I do not love it,” Stewart confessed. Roker agreed, and declared the overuse of pumpkin spice to be unnecessary. “The queen has spoken. By royal decree, get rid of the pumpkin spice,” the talk show host said. Roker first expressed his contempt for the spice in 2020, specifically calling out pumpkin spice lattes for being fake. “There’s no pumpkin in it. It’s chemicals, it’s artificial flavouring - just why?” he questioned. “OK, if you want it in your coffee, fine. But you start putting it in all these other things, it doesn’t taste good!” While Stewart didn’t reveal which foods she thinks should be free from pumpkin spice, she did express her disinterest in adding the flavour to a certain hot beverage. “I don’t like cappuccino with pumpkin spice in it, I just don’t,” she admitted. Some people may believe that the Food Network star’s distaste for pumpkin spice - in anything other than pie - is characteristic of an autumn cynic. However, Stewart is quite the opposite. Thanksgiving is in fact one of her favourite holidays, which is why she believes the Christmas season doesn’t begin until after the November holiday ends. When asked by Today achor Craig Melvin what it is about Thanksgiving that she loves so much, Stewart replied: “Well, I love holidays, you know that, and Thanksgiving is one of my favourites. “I do have gobblers in the poultry yard. I have 17 of them right now,” Stewart added, referring to the livestock she keeps on her farm in Bedford, New York – the property where she recently offered to host two lucky guests to stay ahead of the upcoming holiday. In partnership with Booking.com, Stewart is opening up her 150-acre home from 18 November to 19 November. For just $11.23, two individuals can enjoy a fall-inspired vacation in accordance with a special itinerary that includes a cottage tour and a “table setting and wreath-making demo with executive director of design, Kevin Sharkey.” “Thanksgiving has always been one of my favourite holidays to celebrate, which is why I’m excited to be Booking.com’s newest host and welcome guests to my Bedford farm for a Thanksgiving-inspired stay ahead of the big day,” Stewart said in the press release. “Every year, my Thanksgiving holiday prep begins weeks before hosting my family in Bedford, so I can’t wait to welcome the guests that book this experience to my fall-ready Tenant House on the farm and look forward to sharing my favourite Thanksgiving-inspired traditions during their stay,” she continued. Stewart’s home will be available for booking beginning 6 November at 12pm ET on Booking.com, on a first-come, first-serve basis. Read More Martha Stewart is inviting fans for pre-Thanksgiving stay at her farm in New York The best foods to forage in November and how to cook them Rachael Ray shares expert cooking advice for Thanksgiving dinner The best foods to forage in November and how to cook them Rachael Ray shares expert cooking advice for Thanksgiving dinner Long live British scran: Three classic dishes for autumn

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“This is one of those quick and easy recipes that can be thrown together in next to no time,” says British-Iranian chef and author, Sabrina Ghayour. “I love this kind of dish with a green leaf salad and a simple vinaigrette on the side, but you can also cut it into smaller portions and serve it as snacks or light bites with drinks, too.” Courgette, lemon, feta and pine nut tart Serves: 4 Ingredients: 200g feta cheese, finely crumbled 250g ricotta cheese 1 tsp dried mint 1 tsp dried wild oregano 2 tsp lemon extractfinely grated zest of 1 unwaxed lemon 1 x 320g ready-rolled puff pastry sheet (about 350mm x 230mm) 1 courgette, very thinly slicedolive oil Handful of pine nuts 2 tbsp clear honey ½ tsp pul biber chilli flakes (omit if you prefer) Maldon sea salt flakes and freshly ground black pepper Method: 1. Preheat the oven to 220C (200C fan), gas mark 7. Line a large baking tray with baking paper. 2. Put the feta, ricotta, dried herbs and lemon extract and zest into a mixing bowl with a good seasoning of salt and pepper and beat together until smooth. 3. Place the puff pastry sheet on the lined tray and score a 1cm-wide border around the edges, then spread the cheese mixture across the pastry up to the scored border. 4. Lay the courgette slices, slightly overlapping, on the cheese mixture, season well with salt and pepper, and drizzle with olive oil. Scatter over the pine nuts and bake for 16-18 minutes until the pastry edges are nicely browned. 5. Remove from the oven and leave to cool slightly, then drizzle with the honey and sprinkle with the pul biber before serving. Crispy sticky harissa lamb “Cantonese crispy shredded chilli beef is one of my all-time favourite dishes,” says Ghayour. “This is very much my own creation and my nod to that wonderful combination of sweet and sticky, crispy and chewy bites of meat, but using lamb and adding peppers to the mix instead of carrots. It’s an explosion of flavour that ticks every box.” Serves: 3-4 Ingredients: 6 tbsp cornflour 350g lamb leg steaks, cut into 1cm-wide strips Vegetable oil, for frying 1 large onion, halved and thinly sliced into half moons 1 red pepper, cored, deseeded and cut into very thin strips 5 spring onions, thinly sliced from root to tip, reserve some for garnish Maldon sea salt flakes and freshly ground black pepper Steamed white rice, to serve For the sauce: 5 tbsp clear honey 4 tbsp rose harissa 3 tbsp rice vinegar 2 tbsp light soy sauce 2 tbsp cornflour Method: 1. Mix the cornflour with a very generous amount of salt and pepper in a mixing bowl, add the strips of lamb and really work the cornflour into the lamb for a minute or so. Set aside. 2. Heat a large frying pan over a medium-high heat, pour in about 2.5cm vegetable oil and bring to frying temperature (add a little bit of a lamb strip: if it sizzles immediately, the oil is hot enough). Line a plate with a double layer of kitchen paper. 3. While the oil is heating up, place a small saucepan over a medium heat, add all the sauce ingredients and whisk together until no lumps of cornflour remain and the mixture is smooth. Heat the sauce through, but do not let it bubble or burn, then remove from the heat. 4. Fry the lamb strips in batches in the hot oil for about two to three minutes, or until very crisp on the outside. Remove with a slotted spoon and transfer to the paper-lined plate to drain. 5. Heat another large frying pan over a high heat, add a drizzle of vegetable oil and stir-fry the onion and red pepper until browned a little. Add the lamb strips followed by the sauce and toss together until evenly coated with the sauce, then add the spring onions and combine well. Serve immediately scattered with the reserved spring onions and alongside steamed white rice. This needs no accompaniment. Tahini, almond and chocolate crumble cookies “I cannot tell you how satisfying these cookies are – so much so that I usually have a bag of the cookie dough balls stashed in my freezer ready for baking whenever the craving hits,” says Ghayour. “The texture is crumbly in an almost sandy way and the absolute optimum moment to enjoy them is 30 minutes out of the oven, when the cookies have cooled down, but the chocolate is still gooey.” Makes: 14 Ingredients: 125g salted butter, softened 125g soft light brown sugar 75g caster sugar ½ tsp ground cinnamon 100g tahini (use the solids and avoid the oil as much as possible) 150g plain flour ½ tsp baking powder ½ tsp bicarbonate of soda 50g blanched almonds, roughly chopped 200g dark chocolate chunks (70% cocoa solids) Method: 1. Beat the softened butter, sugars and cinnamon together in a mixing bowl until light and fluffy. Then add the tahini and mix until smooth. Next, add the flour, baking powder and bicarbonate of soda and mix until evenly combined. Finally, add the almonds and dark chocolate chunks and mix until evenly distributed. 2. Weigh the cookie dough, divide into 14 equal portions and form each into a ball. Chill in the refrigerator for at least four hours, or overnight if preferred. Once chilled, you can then freeze the cookie dough balls for later use. 3. To bake, preheat the oven to 180C (160C fan), gas mark 4. Line a baking tray with baking paper. 4. Place your dough balls, well spaced out, on the lined tray and gently flatten them (omit this stage if using frozen dough). Bake for 16 minutes (or 18 from frozen). Remove from the oven and leave to cool on the tray for 30 minutes, then enjoy. ‘Flavour’ by Sabrina Ghayour (Aster, £26). 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The wait is finally over. Starbucks has officially unveiled its new menu items for the holiday season, complete with pink holiday cups. Beginning Thursday 2 November, coffee lovers will be able to order their favourite festive flavours from Starbucks, as well as one brand new drink offering. Making its return for the holiday season is the classic Peppermint Mocha, Caramel Brulée Latte, Chestnut Praline Latte, and Iced Sugar Cookie Almondmilk Latte. A new addition to the holiday menu is the Iced Gingerbread Oatmilk Chai, which takes the nostalgic flavour of gingerbread and combines it with creamy oatmilk and a blend of chai spices. The original Gingerbread Latte launched in 2000, and was a mainstay on the Starbucks holiday menu for nearly two decades. “It’s a love letter to gingerbread and ginger,” said Matt Thornton, senior beverage developer at Starbucks. “The gingerbread flavor amplifies the spice of the chai.” Starbucks stores in the United States that serve Oleato, Starbucks coffee infused with olive oil, will offer another new menu item - the Oleato Gingerbread Oatmilk Latte - for a combined flavour similar to freshly baked gingerbread and olive oil cake. “The combination of the Starbucks Blonde Espresso with the steamed oatmilk infused with olive oil is nice and balanced with the gingerbread syrup uplifting all those spice notes,” said Billy Altieri, senior product developer. “It’s cozy and warming with an enjoyable dash of holiday flavors.” To make matters even more festive, the American coffee chain debuted its design for this year’s holiday cups, which include a touch of pink. Bridget Shilling was the artist behind the 2023 holiday cup collection, which comes in four designs: party plaid, peppermint swirl, ribbon spool, and bauble wrap. Meanwhile, iced coffee cups come with ornament-inspired baubles and white sparkles. Each cup also features a gift tag to write notes or share a seasonal sentiment with friends or family. “When we were looking at trends when designing this year’s holiday, we kept seeing bright, bold, uplifting colours,” said Kristy Cameron, creative director at Starbucks. “We found that magenta alongside the holiday reds and greens lifts the traditional holiday colours and makes the red look even brighter.” The theme behind this year’s Starbucks holiday cup collection was “Share the Joy”, highlighting how the “shared human experience and togetherness” is what makes the season so special. “Starbucks red cups are like little wrapped gifts for our partners and customers,” Cameron said. “My hope is that they feel excitement and joy when they see the cups, and that they want to share them with family and friends.” As always, Starbucks included a few festive treats to its holiday menu. The gingerbread loaf, peppermint brownie cake pop, cranberry Bliss Bar, snowman cookie, and the sugar plum cheese danish are sure to get anyone in the holiday mood. Starbucks holiday beverages and pastries are available to order in the US beginning 2 November. Read More Four delicious ways to use up leftover pumpkin this Halloween Restaurant menus are spoiling eating out: ‘They’re supposed to entice, not humiliate’ Best burgers in London: Where to eat top patties in the city

While they might not be easy to tell apart, one mother has captured how differently her three children react after being given the same five ounces of milk. Jocelyn, who goes by the username @lesbi_honest_20 on TikTok, took to the platform to share a video of her triplets - daughters Willow and Eden, and son Juniper - along with the on-screen text: “When the same 5oz hits different.” She then filmed her children one by one, as Juniper was seen crying from still being hungry. Eden was relaxed with her bib on after having a full meal, while Willow managed to fall asleep with her eyes rolled back. “Took this while we waited for more milk to heat up for our hungry Juni boy!” Jocelyn captioned the TikTok. “It’s crazy how much they are growing into three unique individuals. I love learning more about them every day.” Since it was first posted on 19 October, the video has gained more than 11m views, with many people joking about how the triplets are a total representation of their moods. “The three stages of milk drunk,” one commenter joked. “We got the crier, the ‘I might be drunk’, and the one you have to carry home every time.” “Different reviews same restaurant,” another user joked. Some commenters mentioned how much Eden’s sleeping reaction made them laugh, with one commenter writing: “I wasn’t expecting the second one, so I was really surprised by the third.” @lesbihonest_20 Took this while we waited for more milk to heat up for our hungry Juni boy! Its crazy how much they are growing into 3 unique individuals. I love learning more about them ever day. #tripletsoftiktok #tripletmom #newbornbabies #fyp #triplets #tripletlife ♬ original sound - Lesbi_Honest_20 Another commenter agreed, adding: “Omg the third one just transcended.” In an interview with Today, Jocelyn revealed that her triplets’ reactions weren’t that uncommon compared what she’s witnessed before. “Juni is our biggest eater. He can eat and eat and eat. My wife was in the kitchen heating another bottle for him when I started recording,” she told the outlet. Jocelyn explained that the best way to describe baby Eden was exactly like how she acted in the TikTok: “Happy-go-lucky.” As for why baby Willow ended up falling asleep, the mother said it was because of how small she is compared to her siblings. “She’s our little peanut,” Jocelyn called Willow. “Five ounces for her is a lot.” However, she noted that Willow makes up for her small size with her outlandish personality, especially because she’s the oldest. “Willow came out first. She’s been giving side eye since the day she was born, and has to know what is going on with everyone. She’s our nosey Nancy,” Jocelyn told Today. “The NICU nurses used to joke that Willow was judging them!” The triplets’ differences don’t stop with their eating habits either, as Jocelyn mentioned that the babies vary with their sleeping habits too. She explained that Willow is her morning person, Eden is her night person, and Juniper isn’t either and is “somewhere in the middle.” “Eden is up until 2am and then she’s grumpy when she wakes up and won’t even look at you until after 11,” Jocelyn said. “It’s actually kind of funny. That girl is not a morning person.” The Independent has reached out to Jocelyn for comment. Read More Maria Menounos felt like she was ‘going to explode inside’ due to pancreatic cancer Robert De Niro’s family: What to know about his seven children Mom explains how to raise your first baby like it’s your third Maria Menounos felt like she was ‘going to explode inside’ due to pancreatic cancer Robert De Niro’s family: What to know about his seven children Mom explains how to raise your first baby like it’s your third