Jonnie Irwin has said that he “takes every day as a gift as it comes” amid his treatment for terminal cancer. The A Place in the Sun presenter, 49, made a rare red carpet appearance at the Television and Radio Industries Club (TRIC) Awards on Tuesday night (27 June) in London. Irwin also spoke about the support he has received from the BBC’s Escape To The Country production team and said they “put their arm around me” after he divulged his diagnosis. The TV host publicly revealed that he had been diagnosed with lung cancer that had spread to his brain in November 2022, after keeping it a secret among close friends and family for two years. He told The Mirror at the TRIC Awards: “Today is a good day. Yesterday I peeled myself out of bed and munched painkillers but so far so good today. I take every day as a gift and as it comes.” Irwin previously claimed that Channel 4 “pushed him aside for someone healthier” after discovering his terminal cancer diagnosis and told him they didn’t “think they can get the insurance”. He spoke of being “heartbroken” by the broadcaster, adding: “I just feel I’d earned a bit more from them after 18 years”. Channel 4 representatives said the production company “were unable to secure adequate insurance cover” for Irwin. However, Irwin had nothing but praise for Escape To The Country, which he described as “family” to him. “With a notable exception from one production company, as soon as they found out they put their arm around me and, insurance provided, they looked for work when I could,” he said. “So any location that was anywhere near me I was [the] first candidate for and they really helped me find work. They were understanding, especially with travel arrangements. They were so supportive, I can’t thank them enough.” Escape To The Country was nominated for the Daytime TV award at the event, alongside A Place in the Sun. The latter won the category at the end of the night. Prior to the winners being announced, Irwin described the production team as “family” and said the nomination was “recognition” for all their work. “I’ve worked on Escape for coming up to 10 years, but 20 years in the industry and I’ve had the most fun and it’s the most like a family of all the shows I’ve done,” he added. When he first revealed his diagnosis, Irwin said he “doesn’t know how long” he has left to live, but hopes he will inspire people to “make the most of every day”. Earlier this month, he celebrated his “best ever” Father’s Day with his three sons, four-and-a-half-year-old Rex and three-year-old twins Rafa and Cormac. He shares his children with wife Jessica Holmes. It came after he revealed in an interview with Hello! magazine ahead of Father’s Day that he has not told his sons about his terminal cancer, saying it would “be horrible news that they’d have to get their heads around”. “And it would confuse the hell out of Rex – he’s got a shocking enough day coming,” Irwin said. “Let’s bury our heads in the sand for as long as possible.” Read More Walk this way... but not like that: How men’s walks became sexualised Jennifer Lawrence addresses Liam Hemsworth affair rumours after Miley Cyrus’s ‘Flowers’ music video ‘I don’t deserve this’: Tom Hanks’ niece has screaming meltdown on Claim to Fame Jonnie Irwin celebrates ‘best Father’s Day ever’ amid terminal cancer diagnosis Jonnie Irwin ‘removes himself’ from family home amid terminal cancer battle Nicolas Cage once bought seat on plane for son’s imaginary friend, Minnie Driver says

Make the most of all the season has to offer by chowing down on bell peppers, courgettes, cauliflower and asparagus across three wonderfully, light dishes that sing summer. As part of our Budget Bites column – where we’ve teamed up with Sorted Food to bring you easy, affordable, quick and (most importantly) tasty recipes once a month – we’ve brought you three seasonal dishes that make the most of your staple ingredients while keeping your fresh shopping list minimal. We’ve also provided a handy shopping list for the ingredients (though hopefully most of it will be knocking about already), which are used across all recipes to ensure minimal food waste. You just need to decide where to shop, whether it’s locally or online. Shopping list 9 cloves garlic 20g fresh ginger 30g fresh basil 4 red bell pepper 2 courgette 5 spring onions 200g asparagus 1 lemon 1 cauliflower 1 red chilli 5 spring onion 40g unsalted butter 150g mozzarella ball 300g crème fraîche 1 x 250g ciabatta 1 vegetable stock cube 2 tbsp miso paste ½ tsp ground cumin ½ tsp ground coriander seed 1 tbsp mild chilli powder 2 tbsp sesame seeds 10g pine nuts 400g tinned chopped tomatoes 400g tinned butter beans 250g microwave Puy lentils Olive oil Vegetable oil Sesame oil Red pepper soup with basil salsa If you can get your hands on Romano red peppers, give them a go – they will provide a little more sweetness. Serves: 2 Ingredients: 4 red bell pepper 4 cloves garlic 6 tbsp olive oil ½ ciabatta (1x 250g) 20g fresh basil 10g pine nuts 400g tinned chopped tomatoes 150g mozzarella ball Method: 1. Preheat: Preheat the oven to 180C. 2. Prep the peppers: Deseed and thinly slice 4 bell peppers, then peel and thinly slice 3 cloves of the garlic – we will use the other clove of garlic later. 3. Preheat the pan: Add 2 tbsp of the oil to a large saucepan and place it over a medium heat. 4. Fry the peppers and garlic: Once the oil begins to shimmer and loosen, tip in the peppers, garlic, and a pinch of salt. Fry for 12-15 minutes, stirring occasionally until soft and jammy. Get on with the rest of the dish in the next steps while you wait. 5. Prep the bread: Cut 1 ciabatta in half and wrap half in clingfilm – we will use this for another recipe in the pack if you haven’t used it already. Cut some of what remains into small 0.5cm cubes and rip the rest into bite-sized chunks. 6. Get ready to bake: Toss the small cubes with 1 tbsp of oil and a generous pinch of salt on a small baking tray. Spread everything out into an even layer on the tray. 7. Bake: Bake in the oven for 8-10 minutes, until deep golden brown and crisp. Get on with the rest of the dish in the next steps while you wait. 8. Assemble the salsa: Add the leaves from 20g of basil to a measuring jug, along with 10g of pine nuts, 3 tbsp of oil, and a generous pinch of salt. 9. Blend the salsa: Blend until smooth and pesto-like, then give the hand blender a rinse – we will need it later. 10. Add the tomatoes: Once the peppers are ready, add 1 x 400g tin of tomatoes and a generous pinch of salt. 11. Add the bread and simmer: Add the ripped up chunks of bread from earlier (not the small cubes), and 150ml of water. Simmer for a further 5-7 minutes, until the bread starts to break up – this will thicken the soup. 12. Wash up: While you wait for the bread to break down, crack on with a bit of washing up. 13. Blend: Once the bread has broken down a bit, take the pan off the heat and blend until smooth. Season to taste with salt and pepper. 14. Serve: Divide 1 x 150g ball of mozzarella between 2 serving bowls, then ladle over the soup. Spoon over the basil salsa, scatter over the crispy ciabatta, and dive in! Summer stew with dukkah croutons We use ground spices but if time is on your side, try toasting whole spices and then blending them to amp up the flavours! Serves: 2 Ingredients: 2 courgette 5 spring onions 200g asparagus 2 cloves garlic 400g tinned butter beans 1 vegetable stock cube 1 tbsp miso paste 40g unsalted butter ½ ciabatta (1x 250g) ½ tsp ground cumin ½ tsp ground coriander seed 2 tbsp sesame seeds 3 tbsp vegetable oil 100g crème fraîche 10g fresh basil 1 lemon Method: 1. Preheat: Preheat the oven to 180C, this will be for the bread later. 2. Prep the veg: Cut 2 courgettes in half lengthways, then cut them crossways at 1cm intervals. Cut 5 spring onions in quarters crossways, then repeat with 200g of asparagus. Peel and finely grate 2 cloves of garlic. 3. Assemble the stew: Add the courgettes, spring onions, and garlic to a medium saucepan along with 1 undrained 400g tin of butter beans, 1 stock cube, 1 tbsp of miso, and 40g of butter. 4. Get the stew on: Add 400ml of water, then place the pan over a high heat. 5. Simmer: Once the stew comes up to a boil, reduce the heat to medium and simmer for 4-5 minutes, until the courgettes soften slightly. Get on with the rest of the dish in the next steps while you wait. 6. Prep the bread: Cut 1 ciabatta in half and wrap half in clingfilm – we will use this for another recipe in the pack if you haven’t used it already. Rip what remains into bite-sized chunks and add them to a medium baking tray. 7. Get ready to roast: Toss the bread with ½ tsp of cumin, ½ tsp of ground coriander seed, 2 tbsp of sesame seeds, 3 tbsp of oil, and a generous pinch of salt. Spread everything out into 1 even layer. 8. Bake: Bake in the oven for 8-10 minutes, until deep golden brown and crisp. Get on with the rest of the dish in the next steps while you wait. 9. Add the asparagus: Once the courgettes have softened slightly, add the asparagus and simmer for a further 4-5 minutes, until the asparagus is soft but still has a slight bite. Crack on with a bit of washing up while you wait. 10. Season: Once the stew is ready, finely grate over the zest from 1 lemon, then season to taste with its juice and salt. 11. Serve: Divide the stew between bowls and spoon over 100g of crème fraîche. Finish with the leaves from 10g of basil and tuck in! Chilli roast cauliflower with ‘holy trinity’ lentils The “holy trinity” in this dish refers to a wonderful combination of spring onion, ginger and garlic that is often used throughout Chinese cookery. Serves: 2 Ingredients: 1 cauliflower 2 tbsp vegetable oil 1 tbsp mild chilli powder 200g crème fraîche 1 tbsp miso paste 5 spring onion 3 cloves garlic 20g fresh ginger 2 tbsp sesame oil 250g microwave Puy lentils 1 red chilli Method: 1. Preheat: Preheat the oven to 180C – this will be for the cauliflower later. 2. Prep the cauliflower: Cut the green leaves from 1 cauliflower, then use a small knife to cut small florets from the woody stalk in the centre. We won’t be using the stalk or the leaves for this recipe, but they work well in soups! 3. Get ready to roast: Toss the florets with 2 tbsp of vegetable oil, 1 tbsp of mild chilli powder, and a generous pinch of salt on a large baking tray. Ensure the florets are fully coated, then spread everything out into 1 even layer. 4. Roast: Roast in the oven for 20-25 minutes, until golden in places and soft throughout. Get on with the rest of the dish in the next steps while you wait. 5. Mix the creme fraiche and miso: Beat 200g of creme fraiche with 1 tbsp of miso paste in a small bowl and set aside – we will use this for garnish later. 6. Chop chop: Finely chop 5 spring onions, then peel and mince 3 cloves of garlic and 20g of ginger. 7. Preheat the pan: Add 2 tbsp of sesame oil to a large frying pan and place it over a medium-high heat. 8. Fry: Once the oil starts to shimmer and loosen, add the spring onions, garlic and ginger. Fry for 3-4 minutes, until fragrant and golden in places. 9. Add the lentils: Add 1 250g pouch of lentils to the pan and fry for a further 4-5 minutes, tossing regularly, until piping hot. Crack on with the rest of the dish in the next steps while you wait. 10. Prep the chilli: Thinly slice 1 red chilli – we will use this for garnish later. If you are still waiting for the lentils, now would be a great time to do a bit of washing up! 11. Serve: Spoon the miso creme fraiche onto plates and spread it out into large discs. Divide the lentils between the plates and add the roast cauliflower. Scatter over the red chilli and serve! In response to the rising cost of living, we have teamed up with Sorted Food to bring you easy, affordable, quick and (most importantly) tasty recipes once a month. Find out more about Sorted and their nifty meal-planning app Sidekick at sortedfood.com/sidekick. Read More Three quick and easy plant-based fakeaways to create at home The Union Rye, review: Finally, a decent restaurant in this charming East Sussex town Missing Glastonbury? Here’s how to have a festival feast at home Four berry sweet recipes that go beyond strawberries and cream Can you whip up the perfect burger in just five minutes? These are the viral TikTok recipes you have to make this Father’s Day

Experts say the flatbread depicted in the 2,000 year-old fresco may be a precursor to the Italian dish.

Danny Dyer has revealed that he is the proud owner of a loyalty card to Toby Carvery. The former EastEnders star, 45, said he has a “platinum gold card” for the roast dinner restaurant chain, but admitted that he does have a pet peeve when visiting. Speaking on the latest episode of Kathy Burke’s podcast Where There’s A Will There’s A Way, Dyer admitted that people who have an exclusive Nando’s “black card” were “cool”, but he was pleased with his Toby Carvery card. “I’ve got a platinum gold card, I don’t know why,” he told Burke. “I go in now and again, I don’t know what they’ve heard. Some people get the black Nando’s card, that’s the cool one, but I’ve got the f***ing Toby Carvery gold f***ing platinum card. So I’m going there when I want, and I have what I want.” He added that he “loves it in there”, before continuing: “If [Toby Carvery] are listening, I don’t want to lose the card so I’m not taking the piss but there’s something about standing there with your f***ing plate, there’s a geezer in front of you and I can see the taters I want and I can see he’s looking at the same f***ing taters.” Only a select few people are lucky enough to receive a Toby Carvery gold card. It is unclear if the restaurant chain has a “platinum gold” card, as claimed by Dyer, but a handful of other celebrities have posted on social media about getting their hands on one of the special cards. It has been claimed that the cardholder is entitled to free all-you-can-eat roast dinner when they visit a Toby Carvery branch. These include Geordie Shore star Chloe Ferry, who got one in 2019; The Chase star Mark Labbett, who is said to have won over his girlfriend Hayley Palmer with his gold card; Olympian hockey player Samantha Quek; and The Circle star Freddie Bentley. When asked how people can get the elusive gold card, Toby Carvery has kept the secret close. On social media, customer service representatives have told members of the public that they can “neither confirm nor deny the Gold Card exists”. In reply to one person who asked what they “need to do” to get a gold card, Toby Carvery replied coyly: “Gold card? Afraid we don’t know anything about that!” The Independent has contacted Toby Carvery for comment. Elsewhere in the podcast, Dyer also opened up about seeing his daughter Dani Dyer taking part in Love Island. Dani, 26, appeared in the fourth series of the ITV dating reality show in 2018 and won alongside partner Jack Fincham. Dyer said he had never watched Love Island before his daughter entered the villa and admitted that they had “a little row over it” because he “didn’t want her to do it”. “She wanted to be an actor and I was going, ‘Babe, listen, f***ing hell’ and then off she went,” he said. “I sat back and watched it, me and my Mrs, sobbing me heart out every night. I’m a very emotional man, a very sensitive soul. So watching her, she was unbelievable in it. She couldn’t put a foot wrong, she won it from day two. It makes me proud that she come out of my b*****ks, Kath.” Dyer recently became a grandfather for the second time after Dani welcomed twin girls in May with boyfriend Jarrod Bowen. She is also mum to two-year-old son Santiago, who she shares with former partner Sammy Kimmence. Read More How dogs became my greatest adversary on the dating scene Influencers called out for visiting and promoting Shein’s factory in China Paralympian Ellie Simmonds reveals she was adopted as she reconnects with birth mother Three quick and easy plant-based fakeaways to create at home The Union Rye, review: Finally, a decent restaurant in this charming East Sussex town Celebrity chef bans vegans from his restaurant ‘for mental health reasons’

Parents and carers of children in secondary school are still spending “exorbitant amounts” on school uniforms, a charity has said. According to research conducted by The Children’s Society, which surveyed 2,000 parents across the UK in May, on average they are spending £422 per year on uniforms and £287 for primary school children. The survey found that on average pupils were expected to have three branded items, with 29% of secondary school pupils expected to own up to five branded items including PE kits, and 13% expected to have at least seven. So how exactly can parents and carers save money on school uniforms? Buy secondhand Sometimes there’s a means to buy secondhand uniforms at the school through the Parent Teacher Association, Matthew Easter, chairman of The Schoolwear Association, says. But if this isn’t the case, he adds: “Parents should challenge schools and members of staff to provide better financial support to parents.” Parents can even ask the school to reach an agreement with their recommended retail partner, to help them save money. “Have a look on local Facebook sites or sometimes schools have secondhand sales themselves,” advises teacher, mother and money saving expert Sophie Bradbury. “Sometimes you can get uniform that’s barely been worn as someone’s grown out of it too quickly. If you know anyone with children in their older years, ask them. Chances are they’ve still got some old jumpers or polo shirts hanging around. “Also check out your local charity shops and make sure to ask if they have any uniform out the back. Charity shops don’t put everything out straight away, so it’s always worth an ask. [You can also try] car boot sales. I always see old uniforms going for pennies.” It’s great when siblings attend the same school too, because you can pass down their old items. Buy good quality uniform that lasts It’s tempting to buy cheap school uniforms, but for Easter suggests it’s better to focus on quality over quantity. Easter is a parent of two girls aged seven and 10, and understands the strain it can put on families. “School uniforms are unique pieces of clothing, because pupils wear it for at least 196 days every year. It hardly changes too and doesn’t get lost as much as parents think – it’s only a small proportion. So why not invest in quality branded clothing that will last your child for a few years? “It means you can focus on purchasing the quality staple branded items, including a blazer, jumper – depending on the school – and tie from recommended retailers and then get skirts, trousers, white shirts, shoes and anything else required from independent retailers or supermarkets on the high street.” In reality, Easter suggests parents end up spending more in a shorter space of time buying lower quality uniforms, because they might need to be replaced. Buy it big so you get more out of it Uniforms tend not to be a one-time cost: you’ll have to buy replacements whenever you child has a growth spurt and the garments no longer fit. An easy hack to minimising the amount of new uniforms you have to buy? Buy the items a bit too big, giving your child time to grow into it. Recycle or upcycle Clothing is one of the world’s most polluting industries, so don’t throw your uniform away. You can always donate them to organisations that upcycle and recycle school uniforms, such as the Re:Form scheme (run by Trutex), which sells pre-owned uniforms at reduced prices. Or organisations like Pickni Uniforms, founded by Croydon rapper Jords and his friend Jamahl Rowl, which collaborates with schools, community organisations, and social service agencies to provide free school uniforms to students from low economic backgrounds. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live King Charles and Queen Camilla surprise spa guests in bathrobes at eco-village Nearly 1.5m 18 and under referred for mental health support in 2022 – charity Holiday hygiene horrors: Summer health risks to avoid, from flying to hotels

Nobody likes getting sick, and illness on holiday is even worse – who wants to waste their precious vacation days lying in bed when they could be out having fun? Unfortunately, the chances of catching a bug can be high when you’re travelling. From airports and planes crammed with passengers to hotel rooms and restaurants with questionable cleanliness (even if it’s not visible to the naked eye), no wonder so many of us end up with the lurgy abroad. Here, health experts discuss the major health risks that occur on summer holidays and how to avoid them. Airports “Airports often become crowded and therefore they present multiple hygiene risks,” suggests Dr Donald Grant from The Independent Pharmacy. “Touching surfaces, using airport bathrooms and being in close proximity to others can cause bacteria to spread, so it’s important to be hygiene-alert.” Plus, having to hand your passport, boarding pass and luggage to different staff members increases the number of touchpoints throughout your journey. Dr Angela Rai, GP from the London General Practice recommends regularly washing your hands or applying hand sanitiser as you make your way through the airport. She says: “Washing your hands or using hand sanitiser helps reduce the risk of transmission of lots of different infections, including viral infections, coughs and colds and potentially gastrointestinal infections as well.” Flying “If someone is sitting next to you [on an airplane] and they have a cold, it may well be that you might catch one,” says Dr Preethi Daniel, deputy medical director at London Doctors Clinic. “There are hundreds of viruses that cause illness and the fact that you are mixing with people from all over the world means exposure to viruses and bugs your body may not be used to already.” It’s not only airborne bugs that you have to worry about, says Grant: “Again, it’s important to wash or sanitise your hands frequently during your flight, especially before eating or drinking, after using the bathroom, or if you’ve touched your armrest, tray table or TV screen.” As an extra precaution, you might also want to wipe down your down your table and armrests with an antibacterial wipe. Hotel rooms “While all hotel rooms should be thoroughly cleaned between each guest’s stay, you can never be fully sure that your room is bacteria-free,” says Grant. “To be on the safe side, take some disinfectant wipes and give the surfaces a good wipe down when you arrive — and don’t forget the TV remote, which may have been handled by hundreds of people without being cleaned.” Be extra careful with eating and drinking utensils in your room, he adds: “You should avoid using drinking glasses or mugs provided by the hotel without cleaning them thoroughly first.” Food and drink When eating and drinking at local spots abroad, Daniel’s advice is to “check for cleanliness even in established restaurants; paying particular attention to the state of tablecloths, cutlery, glasses and whether the tables are wiped down properly”. Look out for flies on food as well, she warns: “They are often loaded with pathogens as they do not discriminate between feeding on food or faeces. “E. coli, salmonella or shigella are some of the most common causes of gastrointestinal infections on holiday. “Hepatitis A and typhoid are other infections you can contract from contaminated food or water.” Never drink tap water unless you know it’s safe, and beware of tap water being used in food and drink prep. Rai says to be careful with ice as it might have been made with tap water and “things like salads and raw vegetables that have been washed in that water”. “Stick to peelable fruit,” Daniel adds. “Bananas, mangoes and the like are perfectly fine to eat. Avoid anything that has already been peeled, chopped and is waiting in handy takeaway sizes for you.” Swimwear and towels “Unpleasant odours and growth of bacteria are some of the risks of poor hygiene when it comes to swimwear and beach towels,” says Daniel. “They trap moisture”, which could leave you vulnerable to “getting infections such as bacterial vaginosis or thrush”. Grant says: “Be mindful that your towel is likely getting dirtier on holiday than it would be at home — especially if you’re taking it to the beach or the pool. You should change or wash your towel at least every other day.” And unless you’ve got a different swimsuit for every day of the holiday, you’ll need to give it a wash. “You’re meant to wash your swimwear after every time you wear it, because you have to treat it like your underwear,” says Rai. Haven’t got access to a washing machine on holiday? Rai says: “Just gently hand wash your swimwear every time you use it with warm soapy water then hang it up to dry.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Pretty garden plants you didn’t know you could eat Group B Strep: 8 things every parent should know Princess Diana’s ‘black sheep’ jumper predicted to sell at auction for up to £70,000

Pasta lovers are often guilty of draining their pasta water down the sink before adding sauce. But there is an important reason to save your pasta water and it is pretty scientific. Because pasta is made of flour, it releases starch into the cooking water as it boils, creating a white, cloudy liquid that emulsifies sauces it is added to. Emulsification is the process of blending two liquids that would otherwise repel each other ― in the case of pasta, it’s oil and water ― into a smooth, inseparable mixture. Sign up to our free Indy100 weekly newsletter Starchy pasta water is also a thickener, so saving some and mixing it into sauce creates something creamy and thick that won’t ever separate. This makes for a better sauce, so if you ladle some pasta water out before draining the rest you are going to be giving serious chef vibes. With that said, it is time to impress everyone you ever cook for again - just from the simple act of saving a small bit of water. 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.

A man was killed and another was hospitalized after a 30-foot boat hit the Fisher Island Ferry near Miami early Sunday morning, the US Coast Guard said.

Kourtney Kardashian and Travis Barker have revealed the gender of their new baby. Earlier this month, Kardashian, 44, announced that she and Barker are expecting their first child together. On Saturday 24 June, the couple – who tied the knot last May – posted a gender reveal video on Instagram, along with a caption of pink and blue hearts. Kardashian is seen sitting on Barker’s lap, alongside a drum kit on a stage. The Blink-182 drummer can be heard saying: “Is our pyro guy ready?” The Poosh founder replies: “I don’t know what’s happening, whatever you guys had planned…” Her sister Khloe Kardashian can apparently be heard saying: “Let’s get the party started – we’re all excited!” Barker, 47, then begins a drum roll which ends with a burst of blue streamers, as the couple’s family and friends celebrate the news that they’re having a baby boy. “I love how they dont even look at anyone else when they’re together,” one fan reacted to the video. Referencing Kardashian and Barker’s couple name, another wrote: “They can actually name [the baby] Kravis.” Kardashian first shared the news she and Barker, 47, are expecting with a Blink-182-style pregnancy reveal video. In it, the mother of three can be seen holding up a sign that reads “Travis I’m pregnant”, recreating a scene from one of the band’s hit songs “All the Small Things”. While the video was widely celebrated on Instagram, some people suggested it was “staged” since Kardashian’s baby bump was apparently visible in it. Fans defended the reality star at the time, claiming it didn’t matter when Barker found out, and that the point of the video was simply to share the news with their followers. Earlier this week, Kardashian shared pictures of her growing baby bump, as some users speculated about her due date. Kardashian and Barker tied the knot after years of being friends, and celebrated their marriage with three wedding ceremonies – including one officiated by an Elvis impersonator in Las Vegas. Since then, the couple has documented parts of Kardashian’s experience with fertility treatments on her family’s reality series The Kardashians. In an episode last April, she also addressed how “every single person on social media is always like, ‘Kourtney’s pregnant, Kourtney’s pregnant, Kourtney’s gained so much weight” while she was undergoing IVF treatments. She told her mother Kris Jenner: “I’m like, it’s so rude to comment on people when you have no idea what they’re actually going through.” At the time, she also explained how the medication “basically put me into a depression”. Kardashian shares three children with her former partner Scott Disick. Meanwhile, Barker shares two children with his ex-wife and former Miss USA, Shanna Moakler. Read More Mother shares heartbreak after inviting whole school class to daughter’s birthday party Lewis Capaldi opens up about worsening Tourette’s tics while he’s on stage Gongs, chanting and Celtic Shamanism: What I learnt from a day at the Glastonbury Healing Field Prince Harry ‘wanted to interview Vladimir Putin and Donald Trump about childhood trauma’ How Center Parcs became a symbol of class

'No Hard Feelings' actress Jennifer Lawrence reveals there were "a lot of alternate lines" that didn't make the cut for the movie because the director was keen to keep trying other ideas.

George Orwell's satirical novel has such resonance it has been translated into the local Shona language.

I am going to say the quiet part out loud: some people very much enjoy drama.