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

Qantas Airways Ltd. overhauled its leadership, including naming a new chief financial officer and creating a role to

Japanese policymakers and business leaders appear far more sanguine about the recent slide in the yen than they

Delta Air Lines Inc.’s chief executive isn’t going to let a garden-variety recession get in the way of

A group of influencers have come under fire after posting glowing videos from their paid trip to a factory owned by controversial fast fashion retailer Shein in Guangzhou, China. Shein, which has been previously accused of labour abuse and admitted to breaching rules around working hours, brought the group of six fashion influencers from the US to tour its “Innovation Factory”. Influencer and model Dani Carbonari was one of the influencers who went on the trip and posted a video tour on her social media last week. After facing criticism from her followers – of which she was more than 481k on Instagram and nearly 300k on TikTok – Carbonari appears to have deleted the post. In her original post, she wrote in her caption that the trip to Shein’s factory gave her the opportunity to see with her “own two eyes what the entire process of Shein clothing looks like from beginning to end”. “I feel more confident than ever with my partnership with Shein. There are so many companies not taking half the initiative Shein is. They are aware of every single rumour and instead of staying quiet they are fighting with all of their power to not only show us the truth but continue to improve and be the best they can possibly be,” the “confidence activist” continued. The video showed a brightly lit factory, with staff working in clean, dust-free conditions and automated bots that assisted with processing and packaging orders. The other influencers, Destene Sudduth, Aujene, Fernanda Stephany Campuzano, Kenya Freeman, and Marina Saavedra, also shared similarly glowing Instagram posts about their visit. Viewers have pointed out that the influencers appeared to use a “script” for their posts, as they involved similar language. In her post, Saavedra said: “Like many others, I’ve heard a lot of misinformation”, while Carbonari wrote: “You have to remember our country is filled with so much prejudice – we want to believe we’re the best and no one else can be better.” @shein_us Get a glimpse of the process of how your purchases are packaged directly from our facility and delivered to your doorstep. Watch as our partners discover the cutting-edge tech that streamlines our operations and receive a hands-on experience in packaging. Stay tuned to the #SHEIN101 series to learn more of what goes on behind the scenes at #SHEIN #SHEINOnTheRoad ♬ original sound - SHEINUS But viewers have pointed out that the influencers’ comments about the Shein factory they saw – one of 6,000 factories that the online retailer has, according to Time magazine – do not address the allegations that have been levelled over Shein’s labour and environmental impact. Channel 4 launched an investigation last year that involved an undercover worker filming inside two Shein factories in Guangzhou and found that workers receive a base salary of 4k yuan per month (approximately £434) to produce 500 pieces of clothing per day. The investigation also found that workers in both factories were working up to 18-hour days regularly and were only given one day off a month. Later, Shein said that after conducting an independent investigation, it found that employees indeed working longer hours than the local laws allowed. Shein found that staff at one factory were working up to 13-and-a-half hour days with two to three days off a month, while those at the second site worked up to 12-and-a-half hour days with no fixed structure for days off. It said that “while these are significantly less than claimed in the documentary, they are still higher than local regulations permit”. At the time, Shein vowed to invest US$15m (£11.8m) to improve standards at its supplier factories. On Twitter, one person wrote: “Shein is sending the influencer girlies to China to some (PR) ‘innovation’ factory where it looks pristine and super clean and the workers are having fun while sewing and the company saying they pay a ‘competitive’ wage lol.” Another said: “The funniest part of the Shein debacle to me is the influencers acting like they went undercover to investigate. You were invited, of course, it’s PR.” A third added: “Them Shein influencers getting cooked and Shein ain’t [sic] defending them. Meanwhile, the girls are doing their best to explain to us why Shein ain’t too bad. It’s sad.” Shein told The Independent in a statement: “Shein is committed to transparency and this trip reflects one way in which we are listening to feedback, providing an opportunity to show a group of influencers how Shein works through a visit to our innovation center and enabling them to share their own insights with their followers. “Their social media videos and commentary are authentic, and we respect and stand by each influencer’s perspective and voice on their experience. We look forward to continuing to provide more transparency around our on-demand business model and operations.” The Independent has contacted Carbonari, Sudduth, Aujene, Campunazo, Freeman and Saavedra for comment. Read More Give Greenpeace a chance: Art and activism join forces for Glastonbury’s campaign for the future Harry and Meghan’s ‘lack of productivity’ left Spotify and Netflix bosses ‘underwhelmed’, report says A woman stopped cleaning after her husband accused her of doing ‘nothing’. Then she filmed the results

Brazil President Luiz Inacio Lula da Silva complained about the food he was served by his counterparts in

'Ten Little Rabbits: A Counting Story With Mino the Magician' was originally part of a museum fundraiser.

Ryan Seacrest signed a multiyear agreement with Sony Pictures Television to become the new host of Wheel of

Salvatore Del Deo is a 94-year-old artist and Korean War Veteran who has made a dune shack in Provincetown, Massachusetts, his part-time home for the past 77 years.

Italians can celebrate lower pasta prices but must face higher prices across the board for fruit and vegetables

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’