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People Move

The Mirror’s Instagram project, #PeopleMove, highlights the stories of those seeking sanctuary in the UK. This week we heard from Amanda Kamanda about why her wig is special to her. Amanda came to the UK to study a Masters as part of the Commonwealth Shared Scholarships scheme in 2021. She became pro-active in LGBTQ+ university societies and enrolled in a Miss Trans Global beauty pageant.

She says: “I was the first contestant from Uganda. It soon made headlines in Uganda and they were not happy, because the country is homophobic and transphobic. My life was at risk.

Margate home left 'like a war zone' after devastating blaze destroys everything

A pensioner has described her heartbreak of seeing her house turned into a "war zone" after a massive fire.

Jane Moore, 70, was volunteering at a charity shop when her home of 28 years went up in flames.

The mum-of-six had recently cancelled her house insurance due to her financial situation.

Jane, 70, is now trying to refurbish the house with the help of the community. She will need to replace blown-out windows, her kitchen and bedroom, as well as other structural repairs.

Doctors told mum her baby girl with blue skin tint was 'perfectly healthy' - 12 days later she almost lost her

A baby born with a blue tint to her skin was ruled to be "perfectly healthy" - until medics discovered heart complications.

Arabella Bridger was rushed to hospital with low oxygen levels and was diagnosed with Tetralogy of Fallot - a congenital heart defect.

At just 17-days-old she was fitted with a stent but her condition deteriorated. Arabella was then rushed back for open heart surgery at just 14-weeks-old.

Each week we share dishes from our rich and diverse food scene. To celebrate the UK’s official tomato season, British Piccolo share their new piccolo and asparagus spring frittata recipe. (Photo credit: British Piccolo)

Ingredients:

• 150g thin asparagus, trimmed, chopped into smaller pieces
• 200g piccolo cherry tomatoes
• 3 sprigs fresh oregano, leaves only, chopped
• 8 free-range eggs
• 2 tbsp double cream
• 1 spring onion, finely chopped
• 60g Emmental cheese, freshly grated
• Knob of butter
• olive oil, for frying
• Salt and freshly ground black pepper

Method:

1. Preheat the oven to 170C/Gas 3 (fan).
2. Heat the oil in an ovenproof frying pan. Fry the asparagus pieces for a few minutes.
3. Add the Piccolo cherry tomatoes and oregano and cook for two minutes.
4. In a bowl whisk together the eggs, cream, salt and freshly ground black pepper.
5. Add a knob of butter to the pan and another splash of oil over a medium heat.
6. Sprinkle in the chopped spring onion then quickly pour in the egg mixture and the cheese.
7. Cook until the eggs are just beginning to set, then reduce the heat to low and cook a few minutes longer before transferring the pan to the hot oven, cooking until set and lightly browned - about 12-15 minutes. (Keep an eye on it towards the end of the cooking time).
8. Carefully remove from the oven and rest for a couple of minutes.

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