I feared my baby was dead and wanting to end my life - while I was pregnant: Doctors reveal the disturbing rise of prenatal depression, why thousands of women are affected - and the red flags to watch out for
But that relief was soon replaced by wretched feelings of despair.
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BBC News
23 minutes ago
- BBC News
'Living pillars' to be installed on Derby city centre lamp-posts
A number of lamp-posts in Derby are to have vertical planters installed to help create a "greener" city planters, described as "living pillars", will be attached to 15 existing lamp-posts and signage of the pillars is solar-powered, able to collect rain water - making them self-sufficient - and will be planted with pollinator-friendly plants and flowers, Derby City Council said. Work to install the pillars is currently under way and will be completed later this summer. Carmel Swan, the authority's cabinet member for sustainability, said: "Living pillars will be a brilliant addition to the work we've been doing over the past few months to bring more life into our city centre."We're serious about our commitment to creating a greener, healthier city that supports our residents, and the installation of these pillars is another step towards achieving this."A number of bee-friendly bus stops and "pocket parks" were introduced across the city in 2024. The pillars have been designed by Scotscape, an urban landscaping company that focuses on improving biodiversity in cities, and are funded by Bauer Media Outdoor's Community Innovation Fund. According to the council, the pillars will also help to guide people to "key destinations and attractions" in Derby.
Telegraph
2 hours ago
- Telegraph
Seven things to do with your leftover chip-shop chips
So you've had a lovely evening at the beach, with a glass of something cold and huge portions of fresh fish and chips – but what do you do with the leftovers? Specifically, if you can wrangle them away from the seagulls, the chips. There's nothing like a bag of chip-shop chips eaten outdoors, and although many may claim that there can never be leftovers of such a treat, reality begs to differ. And here's where, for cooks, it gets interesting. Because chip-shop chips have myriad possibilities, to the extent that the topic once went viral when historian Lucy Worsley shared a kitchen tip from a follower on social media. 'I have received a kitchen tip that would be HUGE IF TRUE,' she wrote. 'Can you really put leftover chip-shop chips in the freezer then use them as oven chips?' The intriguing post notched up huge numbers of likes and comments, with many respondents stating that instead of binning their greasy leftovers they enjoyed them second time round, finding reheated chips 'even tastier and more crispy' than when fresh from the chippy. 'Yes! Yes! Yes! I do it all the time,' wrote one chip-lover, 'and they're much better than frozen packet chips.' Recommendations for the best way to store and reheat the cold fries were varied. Dry frying is a popular method for renewing former glory. 'They'll fluff up like new,' said one of Worsley's followers. The air fryer, however, was undoubtedly the preferred method for most commenters. 'Store them in Tupperware in the fridge, cook them in an air fryer the next day,' advised one with another promise that they'll be 'better than when they came from the chip shop'. Tempted? Here's the lowdown on how to revitalise your old chips. Skip to: How to store leftover chip-shop chips The best ways to reheat Seven uses for yesterday's fries How to store leftover chip-shop chips If planning to eat them the next day, just chill the chips overnight. If not, freeze the chips in a bag. There is no need to freeze them flat on a tray first. Their oil coating doesn't freeze solid so they won't clump together. The best ways to reheat Leftover chips reheat nicely in the oven from both chilled and frozen. Spread them out on a baking tray in a single layer and roast at 200C/180C fan/gas mark 6. You'll need to judge how long to cook them depending on their thickness and how well done they were in the first place. I find the lighter-coloured, larger chips warm up best, becoming crispy, rather than too hard or dark. I get the quickest and crispiest results using my energy-efficient air fryer, but am unimpressed with microwaved fries, which turn out floppy and soggy. A large non-stick frying pan also works well, as long as they fit in a single layer. No need to add extra oil, just cook over a medium-high heat turning regularly until crisp. Seven uses for yesterday's fries Chip butty Reheat your chips in the oven or air fryer until piping hot. Give them a fresh toss with a little salt – and vinegar – if you like. Stuff between two slices bread (white is best, generously buttered) and serve immediately with your preferred sauce for dipping. Battered chips Toss in flour then dip them into a batter made from self-raising flour and sparkling water. Heat 2cm vegetable oil in a frying pan and cook for 3-4 minutes. Hash In a hot pan, fry some diced chorizo until crispy. Add a sliced onion and cook until soft, then stir in a red pepper and a chopped chilli. Cook for about 5 minutes. Chop up the leftover chips and mix them through the hash. Cook for a few minutes more, until everything is piping hot. Serve with a fried egg and a sprinkle of coriander. Tortilla Stir into beaten egg. Add herbs, onions or cheese. Cook over a low heat, turning until golden and set. Dirty fries Spread the chips out in a baking dish and sprinkle with paprika. Spoon over chopped tomatoes, grated cheese, sliced red onion and chillies. Bake at 200C/180C fan/gas mark 6 until bubbling. Alternatively, just melted cheese will do nicely. Poutine Reheat then cover with gravy. Scatter with diced curd cheese or mozzarella. Chaffles Take a handful of leftover chips and press them into a waffle iron. Cook over a low heat until golden and crisp. Serve savoury – with ketchup or your favourite sauce – or go sweet with a drizzle of maple syrup.
Telegraph
2 hours ago
- Telegraph
The four berry recipes you need this summer – from tarte aux fraises to a simple raspberry sorbet
I've hunted all over northern and central Europe for wild berries, either picking them myself or paying for the fruits of someone else's labour. I eventually got to eat the hardest to find, the cloudberries of Scandinavia (the colour of salmon flesh), on a farm in Norway. I say farm but most of the food they dealt with was wild – fish (Arctic char and trout), reindeer, wild mushrooms and berries. Our first meal there was waffles with ice cream and cloudberries; the berries taste of musky soft apple flesh and were scooped from a big plastic ice-cream tub full of them and their syrup. Our eyes were as wide as dinner plates as our host ladled them on to our waffles. I know they're rare, but clearly not way up high in northern Norway. Even the sweet and simple strawberry – a berry of childhood as it has none of the tartness we come to like when we're older – weaves a kind of magic. In Iceland, where they're grown in geothermally powered greenhouses, you would think that they had special powers. In Scandinavia strawberries are associated with Frigg, the Norse goddess of marriage, who was so possessive that she wanted them all to herself. The Vikings are said to have believed that when a child dies it ascends to heaven as a strawberry. The seeds symbolised the souls of babies. That's not such a sweet idea but it chimes with Goethe's belief that only children and birds knew how strawberries should taste. I find the best in all of them. Strawberries are innocent, I get the tartest cultivated blueberries I can find, cook with wild blackberries when they're in season and love the raspberry most of all – well, apart from the Arctic raspberry, which is known as the 'prince of berries' in Russia. That one's still on my list of 'berries to eat'.
