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A man who put his tiredness down to long Covid was told he actually had a brain tumour that had been growing for 10 years. Grant Churnin-Ritchie, 42, repeatedly visited his GP after a bout of Covid in July 2021 left him with constant tiredness and a tingling in his right arm. For several months, he was told it was long Covid, but Grant was convinced it was more serious. After blood tests, an ECG and an MRI scan, it was revealed he had a pituitary tumour. This type of tumour affects the pituitary gland, a pea-sized organ in the brain which controls growth and development. Grant, a Microsoft specialist from Horsforth, Leeds, West Yorkshire, said: “I kept going to my GP who said I had long Covid. This went on for several months, but I really didn’t feel well in myself and felt it was something more serious. “I was so tired and I was experiencing a tingling sensation in my arms. “I had blood tests and an ECG at Seacroft Hospital in Leeds, which revealed an abnormal heartbeat.” Grant was also told he had adrenal insufficiency - in which the adrenal gland doesn’t make enough hormones - and hypothyroidism - an under-active thyroid gland. These are both symptoms of a pituitary tumour. The father-of-three said: “An endocrinologist at St James’ University Hospital said it could be caused by Covid or a pituitary tumour. “An MRI scan confirmed it was a brain tumour which had probably been growing for 10 years.” Grant waited 11 months for his operation before the tumour was removed on January 16 2023. He said: “Soon after, I started to feel a lot better. Removing the tumour allowed some of the adrenal gland to start functioning again. “Even though I now have to take medication, I can lead a normal life. “Even though surgeons removed the tumour, there is a 20 per cent chance of it growing back. “I have an MRI scan in July so I should know more then.” Grant raised £2.5k after running Leeds Half Marathon for Brain Tumour Research on May 14 with his wife, Hannah, 40. He said: “Being able to run the half marathon with my wife Hannah was great, and I’m glad to be able to raise awareness of brain tumours. “Because I only had two months to train for the race, I found it very hard to complete. Luckily, I had my wonderful family and friends cheering me on which got me through it. “I wanted to give something back, and this was my way of saying thank you to the medical teams and Brain Tumour Research for what they do for people with this disease.” Matthew Price, community development manager at Brain Tumour Research said: “We’re really grateful to Grant for taking on the Leeds Half Marathon as it’s only with the support of people like him that we’re able to progress our research into brain tumours and improve the outcome for patients like him who are forced to fight this awful disease.” SWNS Read More Boy, 8, rushed to hospital after feeling constipated diagnosed with cancer A TikTok model made viral videos of her grandmother’s choice to die. Here’s why Parents of baby who died in maternity scandal say care concerns ‘batted away’ A 1D fan claimed she had a tumour. We still don’t know the truth after her death Talented boxer reveals first sign of brain tumour after collapsing at service station Father shares cancer symptoms he thought was too much coffee

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Marine’s 2021 FA Cup run was so far detached from reality that their manager, Neil Young, remembers every kick like a vivid dream. He can still see the last penalty of the shootout which shocked League Two Colchester United on their own patch in the first round, “one of my greatest memories in football”. He can still picture Niall Cummins’ dramatic 120th-minute winner against Havant & Waterlooville in the second round which sparked “bedlam,” even in an empty stadium in lockdown. That result was their ninth knockout win of the competition and it put Marine AFC, a volunteer-led club playing in the Northern Premier League Division One North West, into the hat for the third round with some of the biggest teams in the world. It was only the second time an eighth-tier side had ever reached that stage of the FA Cup. On the face of it, the third-round draw is a ludicrous enterprise. Here was a team made up of plumbers, teachers, factory workers and a car salesman, paid a total weekly wage of £750, with the possibility of being competitively matched against some of the best footballers on the planet. “When you get to the third round, let’s be honest, it’s likely that you’re not going to go any further,” Young tells the Independent. “You are hoping for one of the big teams. “I go back to when I was growing up, the third round was always the one you were waiting for. I was a Liverpool fan and you were always wondering who you were gonna get. Now I was looking at it from the other side.” The possibilities were remote. The chances of drawing one of the so-called big six was around nine per cent. The chances of drawing the team on top of the Premier League and the manager he most wanted to pit his wits against, Jose Mourinho? Only 1.6 per cent. But after such a rare run into the cup’s deepest waters, Marine were desperate to get lucky. The draw itself was made in a studio, but the BBC’s programme was hosted by Mark Chapman at Marine’s ground, immediately after their televised second-round win over Havant & Waterlooville. “It was outside, and it was absolutely bloody freezing,” remembers Young. The manager was stood with his captain, Cummins, and the BBC production team, watching the draw on what turned out to be a slightly delayed picture on a giant TV screen. He watched as Robbie Savage fished out No 58, Marine, followed by No 39, Tottenham Hotspur. “Once the ball got drawn out, we heard a massive cheer go up,” Young says. “We didn’t just hear it from our directors in the stand below us - our ground’s got houses on top of it and you could hear the cheering from the houses. I could actually hear the cheer before the name came up on the bottom of the screen. “It was a surreal moment. And as soon as that draw was made, the phone never stopped ringing.” Young was live on Sky Sports News 15 minutes later, and hopped between radio shows all night. It was relentless, and Young was forced to take a week off work – he works for a local train operator – to cope with the buildup. Liverpool invited him to watch Spurs at Anfield the week before the tie and offered up their footage of Spurs and detailed analytics. He had hoped for an away trip, but on reflection: “You’re thinking, away at Tottenham, for example, it could be a bloody cricket score with the size of the pitch and everything.” The game itself is another crystal clear memory. The gap between the two clubs was 161 places, the biggest in FA Cup history, but Mourinho took the game seriously and named a strong side. International stars like Dele Alli, Joe Hart, Toby Alderweireld, Lucas Moura and Gareth Bale all graced Marine’s Rossett Park. Before kick-off, Mourinho sought out Marine’s one Portuguese player, a reserve goalkeeper, and gifted him a signed Spurs shirt with his name printed on the back. “He also got me a shirt with my name on the back which he signed for me, which is framed in my house,” says Young. “He came out of his way before the game to talk with me, we spent half an hour on the pitch making general conversation. He was a really nice guy, humble, not what people see on the telly. He assumed we’d only played two or three games to get there and was amazed it was our 10th game, he could not believe it. “He said, ‘I hope you know if you beat us today, I’ll be back here tomorrow morning looking for a job’.” Spurs were too good, of course, winning 5-0. Yet Marine hit the woodwork at 0-0 and fans still ask Young what might have been had that shot found the net. “I tell them we would have lost 5-1 instead,” he laughs. Young has great respect and appreciation for the way Tottenham approached the tie. “It was freezing, there were no supporters, but they sent a real strong team and then they brought Bale on. We were chasing after them for most of the game but what an experience for our players. And it’s changed our football club.” Tottenham fans bought “virtual” away tickets to raise £300,000 for Marine, and Spurs later treated Marine’s players and staff to a trip to north London to watch their FA Cup third-round tie the following season. Marine’s old facilities essentially made it a part-time social club; now they have two restaurants open all day, every day, generating life-giving revenue for the club. So does the new 4G pitch which is used by local teams and schools. The average gate has jumped from around 200 before the Cup tie to around 1,300 now, and buses full of travelling supporters follow the team on the road. The magic of the FA Cup is a well-worn cliché but there is little else in sport quite like the third round, little that can replicate the sheer otherworldly possibility of that draw. That moment, stood in the bitter cold as cheers rang out from the houses and Tottenham Hotspur flashed up on the screen, will live with Young forever. “It was a special moment in my life. I played a bit myself non-league, and then I got a bad injury and took the decision to pack it in at a very early age and go into the management side. My career started on Sunday mornings at Birkenhead. Things progressed and for that to all come together, in the third-round draw of the FA Cup against Tottenham Hotspur, to be playing against a guy who’s won everything and one of the best that’s ever done it in Jose Mourinho… it was unbelievable.” Read More When is the FA Cup third round draw? What time is the Euro 2024 draw and what are the pots? 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This is the best time of year to discover new recipes. As the days get shorter and colder, a glossy new cookbook – and all the food-related inspiration that comes with it – can be just the thing you need. And there are plenty of new releases to sink your teeth into – whether you want to transport yourself to a sunnier country, settle down with some comfort food – or even get a head start on Christmas shopping. Some of the biggest names in food – including chef and former Saturday Kitchen presenter James Martin, BBC stalwarts the Hairy Bikers, and cult restaurateur Russell Norman – have new cookbooks out – and this is what you can expect from each of them. 1. ‘James Martin’s Spanish Adventure’ by James Martin If you were captivated by James Martin’s 20-part ITV series taking a culinary tour around Spain – from the Michelin-starred restaurants of San Sebastian to the local markets of Santiago de Compostela – you’ll want to pick up the accompanying cookbook. One of Martin’s favourite areas in the country is Toledo, “a special ancient city right in the middle of Spain”, he notes. “It’s famous for great produce including game, saffron, honey, olive oil, garlic and the list goes on.” Yorkshire-born Martin says he first fell in love with Spanish food when he came to London as a young chef, and wanted to dedicate this book to the cuisine because he “wanted people to know about the people, the fantastic variety of landscapes, and the spectacular produce available”, he says. “They have the best markets in Europe and the range of ingredients is fabulous – the seafood, the meat, the vegetables and the fruit.” In the cookbook, Martin highlights that Spanish cuisine is far more than just paella and sangria. There are plenty of recipes for traditional dishes – including tapas bites, croquetas, empanadas, Seville pork with patatas bravas and burnt Basque cheesecake – as well as classic Spanish ingredients (such as chorizo, olives and plenty of seafood). While Spain is predominantly known for meat and fish, Martin also shows some of the beautiful ways the country uses vegetables too – such as a dish for deep-fried aubergines drizzled with honey and served with a tomato sauce, and salt-baked celeriac with new potatoes and salsa. Valencia beans and red prawns “Located on the east coast, the 2,000-year-old city of Valencia boasts wide sandy beaches, striking architecture, a buzzing food scene and culture,” says Martin. “It has its own language (a dialect of Catalan) and unique cuisine, with a focus on rice, seafood and meat. This dish showcases red prawns on a bed of white beans and vegetables.” Serves: 2 Ingredients: 75ml olive oil, plus extra for drizzling 2 garlic cloves, chopped 1 onion, diced ¼ leek, diced ½ carrot, peeled and diced ¼ green pepper, cored, deseeded and diced 3 bay leaves 2 whole smoked chilli peppers (or a pinch of chilli flakes) 300g cooked butter beans Splash of white wine Small bunch of flat-leaf parsley, chopped 8 red prawns, split lengthways Sea salt Method: 1. If you want to use a BBQ, heat a BBQ until hot and the coals are white. 2. Heat a medium paella pan and, when hot, add the oil, then add the garlic, all the vegetables, the bay leaves and the smoked peppers. Cook for two to three minutes, then stir in the beans, 50 millilitres of water and the wine and cook for three to four minutes. Season with salt and finish with the parsley. 3. Meanwhile, pop the prawns onto the BBQ, drizzle with oil and season with salt, then cook for two to three minutes until charred, turning once or twice. Alternatively, grill on high for three to four minutes. 4. To serve, remove the smoked peppers (if using) from the beans and then pile the prawns on top of the beans and drizzle with extra olive oil if desired. ‘James Martin’s Spanish Adventure’ by James Martin (Quadrille, £27) 2. ‘The Hairy Bikers’ Ultimate Comfort Food’ by Si King and Dave Myers It’s hard to believe Dave Myers and Si King – otherwise known as the Hairy Bikers – have been on our screens for nearly two decades, with their first BBC show airing in 2004. They’ve written plenty of cookbooks over the years – dedicated to everything from Mediterranean food to curries – and their latest is all about comfort food. In the introduction, the duo think back to what comfort food meant to them growing up – for Myers, it’s a classic chip butty, and King picks out his mother’s curries and casseroles. British classics like these permeate the book – including beef and barley stew, sausage rolls and lemon drizzle cake – but there’s a definite international flavour, with dishes inspired by Myers and King’s travels all over the world. Think soba noodles with miso mushrooms, Szechuan lamb bao buns, chipotle prawn tacos and more. While comfort food might make you think of heavy, rich dishes you want to curl up in the winter with – and those recipes are represented – there’s also a wider picture of ‘comfort’ and what it means throughout the year. Lighter recipes such as the teriyaki chicken salad and Spanish-style roasted vegetables with halloumi will bring just as much joy in the summertime. Chocolate eclairs “Possibly everyone’s top teatime pleasure, eclairs are a bit of work, but are so worth it,” say Myers and King. “Just picture yourself biting into that beautiful choux pastry filled with cream and spread with chocolate.” Makes: about 8-12 Ingredients: For the choux pastry: 115g plain flour 100g butter 2 tsp caster sugar 1 tsp vanilla extract Pinch of salt 3 eggs, well beaten 1 tbsp icing sugar For the filling: 300ml double cream 1 tbsp icing sugar ½ tsp vanilla extract For the chocolate glaze: 100g dark chocolate (or 50g dark chocolate and 50g milk chocolate) 50g whipping cream 50g butter 25g golden syrup Method: 1. Preheat the oven to 180C/fan 160C/gas 4 and line two baking trays with baking parchment. Sift the flour on to another piece of baking parchment. 2. Put the butter, sugar, and vanilla extract in a pan with 225 millilitres of water and a generous pinch of salt. Heat gently until the butter has melted and the sugar has dissolved, then turn up the heat until the mixture is boiling. Remove the pan from the heat. 3. Pull up the sides of the baking parchment and slide the flour into the butter and sugar mixture. Stir the flour into the wet ingredients to form a thick paste which should come away from the sides of the pan in one solid mass. Put the pan back over a gentle heat and continue stirring with a wooden spoon for two or three minutes, until the mixture is slightly steaming and leaves a floury residue on the base of the pan. 4. Leave to cool for a couple of minutes, then beat for a couple of minutes more. You can then transfer the dough to a stand mixer or use electric beaters if you prefer. You will see steam escape from the dough at this point. Keep beating until the steam has subsided. 5. Gradually work in the eggs, just a couple of tablespoons at a time, until you have a thick glossy dough – it needs to be quite stiff and firm enough for you to draw your finger through it without the sides falling back in. The dough initially breaks up a lot, but eventually it will come together again. 6. Fit a large star or plain round nozzle into a piping bag and scoop the dough into the bag. If you don’t have a nozzle, simply snip off the end of the bag off – the hole should be about 2.5cm wide. 7. Pipe tiny amounts of the dough under the corners of the baking parchment on the trays to keep the parchment in place. For large eclairs, pipe eight lines of dough, as evenly as possible, on to the baking trays, making each one about 15cm long. To make sure they don’t spread to an oval shape, pipe them slightly wider at each end. To make slightly smaller eclairs, pipe 12 lines of about 10cm long. Wet your fingers and smooth out the ends of the eclairs if peaks have formed. If you haven’t used a star nozzle, run a fork along the length of each one. 8. Dust the eclairs with the icing sugar – this will help them darken and crisp up in the oven. Bake for 25 minutes by which time they should have formed a crust. Use a skewer to poke holes in each end of the eclairs so steam can escape from their centres, then continue to bake for another eight to 10 minutes. Turn the oven off and leave the door ajar. Leave the eclairs in the oven for about half an hour – this will help make sure they are crisp all the way through. 9. To make the filling, whip the cream until it is stiff, then fold in the icing sugar and vanilla extract. Chill for half an hour. 10. For the glaze, put the chocolate, cream, butter and golden syrup into a bowl over a saucepan of simmering water. Melt together gently to make a fairly thin ganache. 11. To fill the eclairs, cut three holes in the base of each one. Fill a piping bag with the cream and pipe it into the holes. Squeeze the eclairs lightly – they should feel nicely full. Dip each filled eclair in the chocolate glaze – this gives a much better coverage than trying to spread it – then leave them in the fridge to set. These are best eaten on the same day they are made as the pastry will eventually soften, but they will keep for up to 48 hours. ‘The Hairy Bikers: Ultimate Comfort Food’ by Si King and Dave Myers (Seven Dials, £25) 3. ‘Brutto’ by Russell Norman Russell Norman’s debut cookbook, Polpo, won the Inaugural Waterstones Book of the Year back in 2012, and anything the London restaurateur has done since has always been hotly anticipated. For his latest cookbook, Norman has turned his sights on Florence. Named after one of his London restaurants, “brutto” is the Italian word for ugly, and references the Italian expression, “brutto ma buono” – ugly but good. Tuscan cuisine is known for meat, offal, game and beans, Norman explains in the introduction – and these are all represented in the cookbook, albeit with a few more veggie options than you might seen in a traditional Florentine kitchen. You’ll learn a lot about food in Florence from Brutto – such as the city’s passion for wine bars, where antipasti such as coccoli (fried dough balls served with prosciutto and soft cheese) and deep-fried courgette flowers are served. Some of the recipes are Italian classics you’ll know about – such as tagliatelle with ragu and asparagus risotto – and others are more unusual, deeper dives into Italian cuisine – think Florentine-style fried chicken or an oven-baked spinach dish cooked with eggs, cream, Parmesan and a dash of nutmeg. Tuscan food is largely known as peasant food – meaning it’s relatively cheap and easy to make, while still being packed full of flavour. Spinach and ricotta dumplings “Gnudi translates as ‘naked’, as these little dumplings are the most nude and simple form of homemade pasta you can make,” says Norman. “The combination of spinach and ricotta is a very traditional marriage and appears in much of the pasta of the region, in ravioli and crespelle for example. It’s a very satisfying process, and easy enough for children to help with in the kitchen if you want to encourage an early interest in Italian cooking for little chefs.” Serves: 4 Ingredients: 500g baby spinach leaves, washed 50g ‘00’ flour 250g ricotta 1 large free-range egg, beaten 150g grated parmesan Flaky sea salt Black pepper ½ tsp freshly grated nutmeg 250g semolina 100g butter A large handful of sage leaves Method: 1. Steam the spinach for three minutes over a large pan of boiling water. Thoroughly drain and squeeze to remove the excess water, then chop the leaves finely. Set aside. 2. Mix the flour with the ricotta in a large bowl until it resembles lumpy breadcrumbs. Stir in the egg and two-thirds of the Parmesan. Add a pinch of salt, a twist of black pepper, the nutmeg and then add the spinach. Combine thoroughly with a wooden spoon or with your hands. 3. Put half the semolina into a bowl and shake the rest on to a baking sheet or a tray. Take small lumps of the flour, egg and spinach mixture and form them into small balls by rolling them between your palms, to the size of large olives. Turn each ball through the bowl of semolina, then place on the tray you’ve prepared with the rest of the semolina. When finished, you should have 24–30 little balls. 4. Fill a very large pan with water and bring to a rolling boil. Place the gnudi in the boiling water as quickly as possible, bringing it back to the boil on the highest heat, and continue to simmer for about three minutes. 5. Meanwhile, in a small saucepan over a medium heat, melt the butter and add the sage leaves. When it bubbles, reduce to a very low heat. This should take no more than two minutes, while the gnudi are cooking. 6. The gnudi will float to the surface when they are ready. Turn off the heat, remove them with a slotted spoon and drain the excess water on kitchen paper. Place on four warmed plates, pour the butter and sage over the top, then evenly distribute the remaining Parmesan. Add a flourish of black pepper. ‘Brutto’ by Russell Norman (Ebury Press, £32) Read More From a £22 bag of pasta to £28 sandwich – why do they cost so much? How to host a dinner party for under £2 per portion Pearly Cow, Margate, restaurant review: Go for the steak, but stay for the potatoes Three authentic Thai recipes to try at home What does Saturday Kitchen’s Matt Tebbutt cook at home? Three recipes that prove traditional Irish food is better than you think

SAN FRANCISCO--(BUSINESS WIRE)--Nov 14, 2023--

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