WW01 2024

WOMANSWAY.IE 51 Picture This Do you have photos you’d like to share? Send them to [email protected] GET IN TOUCH Find out what Woman’s Way readers have been up to recently… So many cranes, so little houses. From: Joan Fisher, Dublin These fake eyelashes are a beaut. From: Dani Hamilton, Dublin Computer hijacking. From: Noemi Foster, Co Kildare Cream cheese, smoked salmon, avocado and radish. Great combo. From: Isabella Carter, Co Kerry Fluffy sunset in Standhill, Co Sligo. From: Ann Harrison

TIMEOUT 52 WOMANSWAY.IE ENTER TO WIN QUINN HAIR & BEAUTY HOW TO ENTER Please send a picture of your completed crossword grid to [email protected] No postal entries please. The closing date is January 15, 2024 This Woman's Way competition is open to anyone resident in NI and the Republic of Ireland, aged 18 and over, except employees and their families of Harmonia Publishing, its printers and anyone else connected with the competition. No purchase is necessary. We will only accept one competition entry per reader. Prizes are awarded by drawing entries after the closing date. Winners will be notifi ed by email. The editor’s decision is fi nal. One lucky reader will receive Silcare QUIN professional haircare products, including serums, shampoos and conditioners, and Quinn & Beauty hair tools to tame your locks. Visit quinnhairbeauty.com WORTH €75 No postal entries please. The closing date is January 15, 2024 1 WHO… wrote the Irish 1981 novel Good Behaviour? WHAT… television and radio presenter released the single Alcatraz under the name Kirk Houston? WHERE… did the children’s television character Mr. Benn live? WHEN… was Maeve Binchy’s Circle of Friends published? 2 WHO… directed the 1953 fi lm The Big Heat? WHAT… 1980s Broadway musical featured the songs The Lambeth Walk and Leaning On A Lamp-Post? WHERE… did the children’s character Paddington Bear hail from? WHEN… was the Harold Pinter stage play Betrayal fi rst produced? Fritz Lang; Me and My 2 Molly Keane; Noel Edmonds; 52 Festive Road; 1990. 1 ANSWERS: Girl; Peru; 1978. THE 4 Ws Born in Islington in 1962 into a middle-class Jewish family, I’m a television personality, broadcaster and journalist. I studied English at Cambridge and graduated with a fi rst class honours degree. I was the fi rst female columnist for The Jewish Chronicle and my fi rst book was called, What Are These Strawberries Doing on My Nipples? I Need Them for the Fruit Salad. I became engaged to my long-term boyfriend, singer Ben Ofoedu, but we separated in February 2023. Born in Essex to Irish parents in 1973, my career in radio began when I worked as DJ at Essex Radio. I joined BBC Radio 2 in 2004 and currently present its Saturday morning breakfast show. I married Dee Koppang in 2012, and we have a three-yearold son. I presented the television talent show, The X Factor, from 2007 until 2018, and am now a presenter on ITV's This Morning, alongside Alison Hammond. CELEB PIXELS Dermot O’Leary 2 . Vanessa Feltz y 1 ANSWERS: PRIZE CROSSWORD 1 ACROSS: 7. LACKING (2,5,6) 8. PERSUADE (8) 9. HOOD (4) 10. WROTE (6) 12. GAP (6) 14. STRAIN (6) 16. REVISED (6) 18. EDGE (4) 20. CONVALESCENCE (8) 22. NUMEROUS (13) DOWN: 1. NOT GUILTY (8) 2. HAIRLESS (6) 3. PRESS (4) 4. COLLECT (8) 5. INDIAN (6) 6. TARDY (4) 11. SEPARATE (8) 13. JOLLY (8) 15. HATE (6) 17. MAKE UP (6) 19. PUT TO FLIGHT (4) 21. MUSICAL TERM (4). QUICK CROSSWORD SOLUTION ISSUE 26 ACROSS: 1 BILL; 8 INEVITABLE; 9 RESTRICT; 10 RUST; 12 VARIED; 14 REALLY; 15 FILTER; 17 WRENCH; 18 LEAN; 19 SATURATE; 21 REVELATION; 22 GLEE. DOWN: 2 IMPERATIVE; 3 LIFT; 4 BEHIND; 5 BITTER; 6 CARRIAGE; 7 DEFT; 11 SOLICITUDE; 13 INTENDED; 16 RASCAL; 17 WITHIN; 18 LURE; 20 RING.. REMEMBER WHEN? 1 • Oscar-winning movie Rain Man was released. • Kylie Minogue had her fi rst UK No.1 with I Should Be So Lucky. • Mikhail Gorbachev became Chairman of the Presidium of the Supreme Soviet in the USSR. • Russell Harty and Christina Onassis died. 2 • Virginia Woolf died. • Marlene Dietrich appeared in The Flame Of New Orleans. • Fashion designer Vivienne Westwood was born. • James Joyce died in Zurich. 1941. 2 1988. ANSWERS: The following events all occurred in a year in living memory. Can you guess the year?

TIME OUT WOMANSWAY.IE 53 THE BIG QUIZ 1>> Where would you fi nd the 19thcentury Neuschwanstein Castle? A Austria B Germany C Italy D Slovakia 2>> Which of these is the largest sports stadium in Ireland? A Croke Park B Aviva Stadium C Semple Stadium D Páirc Uí Chaoimh 3>> Name the sweets that were “made to make your mouth water”. A Skittles B Jolly Ranchers C Murray Mints D Opal Fruits 4>> Which is a synonym of cacophony? A Refreshment B Insanity C Noise D Warmth 5>> What is the name of Grandma’s 'companion' in the Taylor at the 3Arena in November 2023? A Melissa Hernández B Victoria Bustos C Chantelle Cameron D Jessica McCaskill 13>> Which series was the most watched on Netfl ix for the fi rst six months of 2023? A Queen Charlotte: A Bridgerton Story B Ginny and Georgia: Season 2 C Wednesday: Season 1 D The Night Agent: Season 1 14>> Which Virgin Media presenter has a clothing brand called XVKings? A Martin King B Deric Hartigan C Tommy Bowe D Will Dalton Maltesers ad? A Percy B Gerard C Cyril D Lionel 6>> From which country do Granny Smith apples originate? A Australia B Ireland C New Zealand D England 7>> What is Sulley's full name in Monsters Inc.? A Mike P. Sullivan B James P. Sullivan C Boo P. Sullivan D Randall P. Sullivan 8>> What is the currency of Vietnam? A Shekel B Yuan C Peso D Dong 9>> Gary and Martin Kemp were in which band? A Bros B Spandau Ballet C Duran Duran D Tears for Fears 10>> Who wrote the novels Gone Girl and Sharp Objects? A Gillian Flynn B Paula Hawkins C Karin Slaughter D Elizabeth Haynes 11>> Which Irish hotel made the Condé Nast Traveller Gold List for 2024? A Ashford Castle, Mayo B Cashel Palace, Tipperary C Lyrath Estate, Kilkenny D Shelbourne Hotel, Dublin 12>> Which boxer lost to Katie 1 B, 2 A, 3 D, 4 C, 5 B, 6 A, 7 B, 8 D, 9 B, 10 A, 11 B, 12 C, 13 D, 14 C. ANSWERS: 1 2 7 6 8 9 11

54 WOMANSWAY.IE The cooking legend Mary Berry refl ects on a career that Qufi n has spanned six decades. BAKING

WOMANSWAY.IE 55 RECIPES By Katie Wright, PA Continued overleaf >> Mary Berry says she still has a “passion” for cookery and isn’t planning to hang up her apron any time soon. “I don’t want to retire at all. I have a passion for what I do and I love teaching,” says the former Great British Bake Off judge, 88, who began her TV cooking career in the early 1970s. “I mean, I’ve got wonderful health… I’m really lucky. I love what I do.” Born in Bath, Berry moved to London aged 21 and studied part-time at the prestigious Le Cordon Bleu culinary school, alongside jobs, doing cookery demonstrations and recipe testing. “I’ve always worked very hard, early on taking any work that came my way,” says Berry, who married Paul Hunnings in 1966. The couple have two children, Annabel and Thomas (their other son William died aged 19). “I worked in a butcher, I worked in a fi shmonger, I worked during the night when I was on a holiday in a bakery that made wonderful bread. My husband was with the two children while I worked.” After becoming food editor at now-defunct Housewife Magazine, then Ideal Home (which is still going strong), Berry published her debut cookbook in 1970 and landed her fi rst TV gig shortly after. “My fi rst TV cooking was with Judy Chalmers on Good Afternoon and I did farmhouse cooking,” Berry recalls. “I like to think that television is the best way of teaching to a very large audience. I want to inspire people to enjoy cooking more.” Quickly proving popular with viewers, she remained a fi xture on TV screens over the next four decades, joining Paul Hollywood as a Bake Off judge from 2010 to 2016. “Of course you need the backup of a book,” Berry continues, nudging the conversation back to the topic at hand, her latest recipe book, Mary Makes it Easy. “I like to feel that with a book, I’m holding somebody’s hand who is a little bit nervous and trying a recipe the fi rst time, and I want them to have real success.” Something in the region of her 96th cookbook “I’m immensely grateful to still have him. Many of my friends haven’t got their husbands” SOMERSET CHEDDAR CHEESE STRAWS Makes 50 These fl aky and fl avoursome baked bites make an ideal snack or party canapé. “Cheese straws are so delicious, but can be tricky to make if the proportions are not quite right,” says Mary. (the exact total appears to be lost in the sands of time), it’s all about simplicity, with a focus on one-pot wonders (like chicken tartifl ette or meatball toad in the hole), quick dinners you can prepare in advance (veggie bolognese; humble pie) and freezable sweets (elderfl ower and lemon traybake; maple and orange pudding). “We all want something easy, don’t we?” says Berry, who admits even she still has the occasional slip-up in the kitchen. “I forget to put the timer on, I take things out too soon, all the things a housewife – or whoever’s doing the cooking – might do. We all make mistakes.” Having experienced times when cash was tight, the frugal foodie has lots of advice for home cooks who want to cut costs. “It’s all about planning,” says Berry, who is a big fan of doubling up on recipes and freezing half for a later date. “The freezer is like a second larder if you label things properly. I write, say, ‘roasted vegetable lasagne, very good,’ and I may even put in my diary when I’m going to use it.” As well as a culinary career spanning six decades, Berry has been happily married for 67 years. What’s her secret to a harmonious home? “Well, you know in my day you got married for richer or for poorer, till death do us part, which to me is very important,” the octogenarian says. “We don’t have arguments, I just go in the garden or the greenhouse if he’s annoying me. Try and never go to bed on an argument,” she advises. And count your blessings: “I’m immensely grateful to still have him. Many of my friends haven’t got their husbands.” Recently, some of Berry’s 1970s TV demonstrations have found a new audience on TikTok, with quaint clips showing her making the trendiest dishes of the day, like chicken stroganoff, ox tongue (“such a lovely idea for a picnic”) and sherry trifl e – not that she would know. “I have no idea. I don’t do social things like TikTok, I don’t do Twitter,” says Berry (her assistant Lucy runs an Instagram account on behalf of the pair.) “It’s very nice that people are enjoying the early ones.” She gently admonishes me when I confess that I’ve never sampled tongue: “You can buy it ready sliced in the supermarket. Have you never had it? You’re a foodie… “I like it very much, my husband does, too. We have it occasionally. It’s more reasonable than having ham.” Having seen many a food fad come and go, the one Berry struggled to get on board with the most was nouvelle cuisine, AKA “little bits of something on a plate”. “All the chefs were doing it and I remember well my mother, I think it was her 100th birthday, and we went to a very posh restaurant, it was nouvelle cuisine,” Berry recalls. “I can remember the plates arriving for my brothers and my cousins. My mother got hold of the waiter and said, ‘That’s not enough for a man.’ And she was quite right.”

56 WOMANSWAY.IE RED VELVET SANDWICH CAKE Serves 8 This double-layered chocolate sponge is iced with vanilla buttercream. “An impressive, but easy cake,” is how Mary describes this bake. “Use a professional food colouring paste, if you can; a natural liquid colouring won’t work and may turn the sponge green,” she recommends. “For a particularly elegant fi nish, you could make extra icing and crumb coat the sponge before applying the top layer of icing.” Ingredients: Butter, for greasing 250g (9oz) plain fl our 1 tbsp cocoa powder 2 tsp baking powder 1 tsp bicarbonate of soda 250g (9oz) light muscovado sugar 200ml (⅓ pint) buttermilk 150ml (¼ pint) sunfl ower oil 2 tsp vanilla extract 1 tbsp red food colouring gel or about ¼ tsp food colouring paste 2 large eggs 8 white chocolate truffl e balls, to decorate For the buttercream icing: 250g (9oz) butter, softened 2 tsp vanilla extract 300g (10½oz) icing sugar 250g (9oz) full-fat mascarpone cheese Method: 1 Preheat the oven to 180°C/160°C Fan/Gas 4. Grease and line the bases of 2×20cm (8in) sponge sandwich tins with non-stick baking paper. 2 Measure the fl our, cocoa powder, baking powder, bicarbonate of soda and sugar into a bowl and mix well. 3 Mix the buttermilk, oil, vanilla, food colouring and 100ml (3½fl oz) water in a jug. Add the eggs and whisk until smooth. Pour the wet ingredients into the dry ingredients and whisk until combined. The mixture should be bright red; it will get a little darker as it cooks. If it’s not as vivid as you’d like, add a touch more colouring. 4 Divide the mixture evenly between the two prepared tins and level the surfaces. Bake in Ingredients: 2 tbsp olive oil 1 large onion, thinly sliced 1 large fennel bulb, thinly sliced 1 red pepper, deseeded and diced 3 large garlic cloves, fi nely grated 100ml (3½fl oz) white wine 1 x 400g tin chopped tomatoes 2 tbsp sun-dried tomato paste 2 tsp Worcestershire sauce 1 small whole chicken (about 1.25kg/2lb 12oz) 5 bay leaves 1 lemon, thinly sliced into rounds 1 tsp paprika 1 tbsp runny honey Method: 1 Preheat the oven to 200°C/180°C Fan/Gas 6. 2 Heat the oil in a deep lidded casserole or large, lidded, ovenproof frying pan over a high heat. Add the onion, fennel and pepper and fry for about 3–4 minutes, stirring regularly. Add the garlic and fry for 30 seconds. Pour in the wine and boil to reduce by half. 3 Stir in the chopped tomatoes, sun-dried tomato paste and Worcestershire sauce, and season with salt and black pepper. 4 Meanwhile, put the chicken upside down on a board. Remove the backbone by cutting either side of the bone with scissors. Turn over and press down on the breastbone to fl atten the bird; it is now a spatchcock chicken. Arrange the lemon slices and bay leaves over the chicken. 5 Put the chicken, breast-side up, on top of the vegetables in the casserole or frying pan. Season and bring up to the boil. Cover with a lid and transfer to the preheated oven for about 35 minutes. 6 Remove the lid and sprinkle the paprika over the chicken and drizzle with the honey. Return EASY PEASY ONE-POT CHICKEN Serves 4-6 With rich tomato sauce and roasted vegetables, this makes for a warming winter supper. “A whole spatchcock chicken with Mediterranean-style vegetables, this is a healthy and hearty all-in-one dish made in a casserole or deep saucepan,” says Mary. “Removing the backbone of the chicken makes it a spatchcock and it is easier to arrange in the pot and to carve or joint. Double up for eight people, if you wish, and arrange two chickens in a large roasting tin, covered in foil.” “We tested these every week for a month, just to make sure they were perfect – and because they are so moreish, too!” Ingredients: 250g (9oz) cold butter, cubed 55g (2oz) semolina 400g (14oz) plain fl our 1 tsp mustard powder ¼ tsp cayenne pepper 150g (5oz) mature Somerset cheddar, coarsely grated 150g (5oz) parmesan, coarsely grated, plus about 4tbsp fi nely grated, to garnish 1 egg, beaten A little milk Method: 1 Preheat the oven to 200°C/Fan 180°C/Gas 6. Line 2 large baking sheets with non-stick baking paper. 2 Measure the butter, semolina, fl our, mustard powder, cayenne pepper and a little salt into a food processor. Whizz until the mixture looks like breadcrumbs. 3 Add the cheddar, parmesan and egg and whizz again for a short time, just until the dough comes together. 4 Remove the dough from the processor, divide into two equal pieces, and shape each one with your hands on a fl oured work surface into a rectangle. Roll each piece of dough to a rectangle about 46 x 16cm (18 × 6½in) and about 8mm (⅓in) thick. 5 Brush the milk over the top of the dough and sprinkle with the fi nely grated parmesan. Slice each rectangle into roughly 25 strips. 6 Carefully lift each straw onto the prepared baking sheets and bake in the preheated oven for about 18 minutes, or until golden brown. Leave to cool on the baking sheet until the straws have hardened and are easy to handle. 7 Serve cold. to the oven, uncovered, for about 30 minutes to brown and fi nish cooking. 7 To serve, spoon the vegetables onto a hot platter and joint or carve the chicken before arranging the chicken on top of the vegetables.

RECIPES WOMANSWAY.IE 57 Mary Makes it Easy is published by BBC Books, priced €29.99. Photography by Laura Edwards. Available now. the preheated oven for about 25–30 minutes, or until well risen and shrinking away from the sides of the tins. Cool in the tins for 10 minutes, then turn out, peel off the paper and leave to cool completely on a wire rack. 5 To make the buttercream icing, place the soft butter and vanilla extract in a large bowl and sift in half the icing sugar. Mix with an electric whisk until smooth. Sift in the remaining icing sugar and mix again. Add the mascarpone to the bowl and gently stir with a spatula until smooth (don’t beat with a whisk as it may split). Put a fl uted nozzle in a piping bag and spoon about 150g (5oz) of the buttercream into the bag. 6 To assemble the cake, sit one of the sponges on a cake plate and spread a third of the buttercream over the cake, then sit the other cake on top. Ice the cake by fi rst spreading a thin layer of icing – a crumb coat – over the whole cake before chilling for 30 minutes. Then pile the remaining icing from the bowl on top and spread over the top and around the edges to completely cover the cake. Make sure that the icing is smooth around the edges before starting to create lines up the sides. Using a small palette knife, make wide lines up the sides and swirl the top. Pipe a rope design around the edge of the top of the cake and decorate with the eight chocolate truffl es to fi nish. WW

58 WOMANSWAY.IE Matt Tebbutt’s children might have a professional chef on call, but the Saturday Kitchen star says they’re not particularly keen on his input. “My daughter won’t be told anything – fair enough,” Tebbutt says with a laugh. One thing his children Jessie and Henry have learned from their father is a passion for food. “My daughter is 21 and she loves cooking. She’s like me – she’ll wake up in the morning thinking: ‘What am I going to have for lunch?’, and then she’ll think: ‘Where am I going to go for dinner?’ She loves food, she loves cooking. But I can’t tell her anything – what do I know? “My son is just getting into it because he’s gone to uni – he’s in his second year, so he’s got a shared house now, so he’s having to cook for himself and he keeps sending me photos of his food.” Tebbutt, 49, suggests they “picked up the vibes” from him. “I love pottering in the kitchen. Lockdown – I’d start at two o’clock in the afternoon and spend hours – it was great, nothing else to do.” For the chef, who studied at Leiths School of Food and Wine, and worked at top restaurants before being recruited to replace James Martin on the muchloved BBC show, you either love food or you don’t – and he’s firmly in the first camp. “I don’t really understand people out there who just don’t understand food, they don’t get it, it’s not a big deal, they would rather be doing something else – which is fine,” he says. “But it’s such a central part of my life and always has been – I don’t really understand how it cannot be. How you can’t get joy out of a great tomato in the middle of August, or eating great ricotta cheese that’s been made that morning.” Looking back at his time working under the likes of Marco Pierre White, Tebbutt – who has teamed up with kitchenware brand ProCook – suggests the kitchen environment is a “very different pressure” to being on TV. “If I go into full kitchen mode on telly, I’d be quite quiet and serious, and it wouldn’t make great TV. It’s a very different type of pressure – in a restaurant, it’s all about time and getting food 100 per cent correct. In TV land, it’s again about timings, making things look good – but then you’ve got the pressure of having a producer in your ear telling you stuff, you’re trying to talk to a guest, there’s somebody over there who wants to chip in – that’s been burned.” This grasp of multitasking is what Tebbutt suggests sets a trained chef and a social media foodie apart. When you’re a social media cook, he says, “You’re making one dish and it looks perfect – because you’ve got the benefit of a good edit and you can do it 100 times. “Whereas you get a restaurant cook on Saturday Kitchen and they’re used to turning out big numbers and it’s fast and they’re doing it without thinking – that’s a real skill.” Tebbutt ran his own gastropub, The Foxhunter in Wales, for over a decade, before stepping away in 2014 – and he doesn’t seem convinced by the prospect of going back into hospitality. “Never say never, but it’s a very difficult time right now. I also think it is a young man’s game. It can be brutal, in terms of hours, and what it takes out of you physically, mentally and from your home life,” he explains. “Obviously there’s a drive and there’s a love of hospitality and of feeding people – now you can do that at home for your family and friends.” Television is also full of young people, Tebbutt says, which “energises everything. That’s really fun – it keeps you young and it keeps you interested in stuff that ordinarily you wouldn’t be introduced to. “Because it’s not just all stodgy old people like me – we get stuck in our ways, it’s boring.” Tebbutt’s just turned 50, an event he feels conflicted about. “I kind of care but don’t care. I feel really old because I work with really young people in the media world.” But there is an upside: “I’m excited in the way that it gives me a reason to book things – let’s go do this on a whim. I went to New Orleans when I left university, me and my friend drove around the state. “I hadn’t been back until last year. I went back Saturday Kitchen chef Matt Tebbutt can’t tell his children ‘anything’ about food. WEEKEND BRUNCH

WOMANSWAY.IE 59 RECIPES By Prudence Wade, PA Continued overleaf >> and thought this is one of the greatest places in the world, I want to go back there. So I’m going to get back there because I’m 50. We’ll go with some friends and we’ll drink whiskey and listen to jazz and eat crayfi sh. I suppose it’s a good reason to do stuff.” Refl ecting on how he’s changed as a chef over the years, Tebbutt says: “You relax more. When I fi rst set up the restaurant, it’s much to do about your own ego – look what I can do, I can cook this dish, you’re going to love it. Very often people don’t. It’s almost like you have the need to keep showing off. “Then you reach a point where you don’t and you just cook food that you like, and hopefully people like it as well. “It’s not fussy and overcomplicated. You can see it with certain chefs, there’s a confi dence of putting two things on a plate, three things on a plate, as opposed to a young guy who wants to show off. “The older you get, the more relaxed and quietly confi dent you get.” PARMESAN FRITTERS WITH ROQUEFORT SPINACH RECIPE Serves 4 “I love cheese, especially blue cheese, and I love fritters,” says Tebbutt. The Saturday Kitchen chef combines crispy Parmesan fritters with Roquefort spinach for a decadent dish. Ingredients: Vegetable oil, for deep-frying 100ml full-fat milk 50g unsalted butter 100ml water 125g plain fl our 1tsp English mustard powder 2 medium free-range eggs 1tsp chopped thyme leaves 280g Parmesan, grated 200g baby spinach 3½tbsp crème fraîche 3½tbsp double cream 100g Roquefort cheese Pinch of freshly grated nutmeg Method: 1 Preheat the oil in a deep-fat fryer to 180°C, or half-fi ll a deep, heavy-based pan with oil set over medium-high heat. The oil is hot enough when a small cube of bread dropped into the oil turns golden brown in 40–50 seconds (or you can test the temperature using a probe thermometer). 2 Put the milk, butter and water in a large saucepan

60 WOMANSWAY.IE 1 star anise 1 carrot ½ fennel bulb 3 sticks of celery 2 bay leaves 1 small bunch of thyme 125ml Noilly Prat 2tbsp tomato purée 400g tin of plum tomatoes 1 pinch of saffron 1 bunch of tarragon For the toppings: 1kg of cleaned mussels in shell 50ml white wine or Noilly Prat 1 bay leaf and smashed garlic clove 1 small sea bass or grey mullet or other Irish sea fi sh 200g cod fi llet 1 red mullet or gurnard (optional) 2 scallops Method: 1 Start by sweating the veg and aromatics (except the tarragon) in some oil for 15 to 20 minutes, until soft and starting to colour. 2 Add the fi sh and shells if using, bones and all to the pan and continue to cook for another 10 minutes or so before adding the tomato purée, saffron strands, vermouth or wine, and tomatoes. 3 Cook to a paste then barely cover with water and allow to simmer very gently for 30 minutes. 4 After this time, blitz briefl y with a hand blender to get the most out of the fi sh, before draining in a colander and push as much liquid from the bones as possible. 5 Tip these bones away and now add the tarragon to the stock and boil to reduce. Skim off any fat as you go. Reduce to around half the volume. Taste and season accordingly. 6 Take a dry saucepan with a lid and put onto a high heat. Add the mussels, Noilly Prat, bay and garlic clove, immediately cover with a lid and shake the pan from time to time. 7 After two to three minutes, check all the mussels have opened. Remove from the heat. Tip into a sieve or colander. Allow to cool before picking the meat from the shells. Discard any that don’t open. 8 Now strain this liquor through a fi ne mesh sieve or chinois and tip into the reduced stock. 9 Fillet the rest of the fi sh and pan fry these and the scallops on one side (depending on the and bring to the boil. As soon as it comes to the boil, add the fl our and mustard and beat together with a wooden spoon or large whisk to make a thick paste. 3 Take off the heat and allow to cool slightly (if you don’t cool it, the mixture may split). Gradually beat in the eggs, thyme and 200 grams of the grated Parmesan. 4 Use a dessertspoon to gently drop each fritter into the hot oil and cook until crisped up and golden. They will take four to fi ve minutes in the fryer, turning frequently. Remove and drain on a plate lined with paper towels and keep warm. 5 Next, heat a large saucepan over a medium heat. Add the spinach and cook until wilted down, then add the crème fraîche, cream and Roquefort cheese and cook until the cheese is melted. Finish with the freshly grated nutmeg. 6 To serve, layer the spinach and cheese mixture onto a serving plate, top with the yummy fritters and sprinkle over the remaining grated Parmesan. TRADITIONAL FISH SOUP Serves 4 Tebbutt shares his take on a traditional fi sh soup – full of mussels, cod, scallops and whatever seafood you fancy. Invest time in this dish to get the most fl avoursome soup possible. Ingredients: 1kg of mixed sea fi sh – on the bone if possible, but just fi llets is fi ne. Any crab claws or shells or prawns in shell would be a great addition 1 white onion 1 head of garlic, broken into cloves

RECIPES WOMANSWAY.IE 61 Weekend by Matt Tebbutt is published by Quadrille, priced €25.37. Photography by Chris Terry. Available now. COCONUT BREAD AND RASPBERRY CREAM RECIPE Makes 8-10 slices “This is more cake than bread, I’d say,” notes chef Tebbutt. “It’s especially delicious toasted in a dry pan to crisp the edges a little. This works well as a stand-alone brunch treat or as a sweet snack at any time of the day.” Ingredients: 370g plain fl our 3tbsp baking powder 1-2tsp salt 160g caster sugar 80g desiccated coconut 300ml coconut milk 2 large free-range eggs, beaten 1tsp vanilla extract 75g butter, melted and kept warm For the raspberry cream: 100g crème fraîche 100g mascarpone 1–2tsp good-quality raspberry jam 150g raspberries, to serve Method: 1 Preheat the oven to 200°C/180°C fan/400°F/ gas mark 6. Line a 900g loaf tin approximately 24cm x 14cm with baking paper. 2 Mix together the fl our, baking powder, salt, sugar and desiccated coconut in a mixing bowl. Combine the coconut milk, eggs, vanilla extract and melted butter in a jug, mix well, then slowly pour the liquid ingredients into the dry ingredients. Mix well between additions to form a smooth batter. 3 Pour the batter into the prepared loaf tin and bake for 45 minutes to one hour. Allow to cool a little on a wire rack before turning out and slicing. 4 To make the raspberry cream, beat the crème fraîche and the mascarpone in a bowl. Gently mix through a spoonful of the raspberry jam to give a ripple effect. 5 When you’re ready to eat, toast the bread in a dry pan, spread over a little jam and top with the raspberry cream and fresh raspberries. WW thickness). Keep warm. 10 To serve, put some of the cooked fi sh into the bottom of a serving bowl, and ladle some of the fi sh soup over the top . 11 For the perfect fi nishing touch, add homemade croutons and rouille.

62 WOMANSWAY.IE Rick Stein chef chats about his life-saving operation and why it led him to cook more simply. Simple KEEPING IT

WOMANSWAY.IE 63 RECIPES By Lauren Taylor, PA Continued overleaf >> T V chef Rick Stein says an operation to replace an aortic valve in his heart has given him “a new lease of life”. The 76-year-old had been suffering from symptoms of breathlessness for five or six years when he was told he would die without the operation. “The cardiologist said, ‘You’ve got to have an op, because you’ve got no choice. You have got a choice, you could die, or you could have the op.'” Stein, who has just released his latest book, Simple Suppers, says prior to the heart operation, he “got progressively more breathless, got lots of aches and pains – which I didn’t realise was actually down to my heart”. He says: “I was on a fishing trip with my boys in The Highlands. They sort of shimmied up a mountain and said, ‘Are you coming Dad?’ And I got about 100 yards up a very steep hill, and I just realised I was completely breathless.” A checkup revealed he had a faulty aortic valve and eventually after there was “nothing more” cardiologists could do, he had heart surgery in June 2022. “He said, ‘It’s actually not more dangerous these days than having your appendix out’, which is a very nice thing to say – not that I’ve totally believed it.” Now he’s free from breathlessness symptoms. “Lots of people have had the same operation and more or less all of them say that it’s completely rejuvenated them,” says Stein, who is famed for his acclaimed fish restaurants, six of them in Cornwall. It was actually the hospital food he was served during his stint at the Royal Brompton Hospital, London, that inspired his latest book. The night before the op, Stein thinks he “got lucky” with a good chef at the hospital that evening. He was served up a beautifully simple, lightly fried haddock fillet, with salt and cracked black pepper, olive oil dressing, spring onions, red peppers and lemon juice. “That first dish when I arrived in hospital was fantastic,” he said (even including a recipe for it in his new book). In his ‘dizzy’ state after the operation – and a less delicious meal of overcooked lamb – he began dreaming up the simplest of dishes he wanted to eat. “You think a lot when you’re in the hospital, and I was just thinking how wonderful the haddock was and how lovely it would be to write a book that was filled with these sort of similar recipes,” says Stein. “And I think the older you get, the more you realise that the simpler recipes are often the best ones.” In Simple Suppers you’ll find his dad’s chicken soup that he ate as a child – summer chicken ROASTED NECTARINE SALAD WITH FETA AND MINT Serves 4 as a side or 2 as a light supper Try this tasty Australian-inspired warm salad. “Salty cheese, fruit and mint with a bit of honey in there, too, is the sort of salad that makes me long to be back in Sydney,” says Stein. “I remember a lunch at the house of a famous, now sadly departed, art dealer named Ray Hughes. The table was literally one long line of large platters of salads like this one, with acres of prosciutto, melon, basil everywhere, halloumi, soup with tomatoes and tarragon – which he’d make with Sunday roast leftovers, gnocchi with crab and chilli (a recipe of just two paragraphs) and lemon posset made from three ingredients. “This is desperately about accepting and understanding that the way we all eat these days is simple and quick,” Stein says. All the recipes are intended to be completed in 30 minutes, to an hour maximum, and all fit on a single page. There are no ingredients or no preparations in the recipes that require you to refer to another page, and “generally I’ve kept them down to five to 10 ingredients and use lots of pre-prepared things – tins, cannellini, haricot, butter beans – and I’ve always suggested buying in puff pastry.” While he was previously keen to make everything from scratch, even Stein has embraced such ingredients at home – “Because I think over the years, shop-bought preparations have improved immeasurably.” “In the old days, I’ve always said don’t buy if you can make it better at home. But if you can’t, there’s not a lot of point unless you actually love making pastry. If you’ve got a couple of hours spare from time to time, fine.” Naturally, he likes to keep fish cookery simple at home. “I eat a lot of fish. I really like sashimi, so I’ve always got some raw fish in the fridge which I eat virtually daily – tuna, salmon, lemon sole or bass. “Other than that, I just quite often pan fry a fillet of fish, sometimes just dusted in semolina. I’m really wanting a fairly boring piece of fish to taste great. I'd flour, egg and breadcrumb the fish and fry it in butter.” Now in his mid-seventies, Stein takes his health seriously. “I am quite healthconscious. I swim virtually every day, and I walk a lot. I like getting into a pool or the sea and that’s enough for me, and I try to do 10,000 steps every day. If you can achieve that, you do find your body shape gets better, you do feel healthy.” But he’s still partial to a nostalgic, late-night snack. “I really like coming home from the pub late at night having a bowl of cereal, Grape Nuts, which my parents always ate. With full-fat milk and sugar. I have three bowls of those watching TV.” “I think the older you get, the more you realise that the simpler recipes are often the best ones”

64 WOMANSWAY.IE PUFF PASTRY TOPPED FISH PIE Serves 6 This easy recipe misses some of the traditional steps – without losing the taste. “I love a fi sh pie, but I do realise that there are a lot of processes involved,” says Stein, “although the great thing is that when you come to serving pomegranates, prawns and oysters, all partnered with sensational Chardonnays. It was one of those lunches you never want to end.” Ingredients: 3 tbsp olive oil 2 tbsp runny honey 6 nectarines, stoned and halved 2 red onions, cut into wedges 80g pea shoots or lamb’s lettuce 150g feta, cubed or crumbled A few mint sprigs, leaves only, roughly torn 30g almonds, roughly chopped Vinaigrette: 1 tbsp red wine vinegar 2 tsp runny honey 3 tbsp olive oil Salt and black pepper Method: 1 Preheat the oven to 200°C/Fan 180°C. 2 Mix the olive oil and honey in a roasting tin, add the nectarines and red onions, then toss to coat. Roast in the oven for about 20 minutes until tender, then leave to cool to room temperature. 3 Mix the vinaigrette ingredients in a jug and season with salt and pepper. 4 Scatter the pea shoots or lamb’s lettuce over a serving dish and arrange the red onions and nectarines on top. Pour over any roasting juices. Add the feta, scatter over the mint and almonds, then dress with the vinaigrette at the table.

RECIPES WOMANSWAY.IE 65 Rick Stein’s Simple Suppers is published by BBC Books, priced €35. Photography by James Murphy. Available now. LAST-MINUTE CHEAT’S TIRAMISU Serves 4 You can’t go wrong with this quick and easy dessert. “Obviously there is nothing that can beat a proper tiramisu, but this is so quick there’s nothing to do except take it out of the oven. “I’ve made this recipe as simple as possible by not having a proper béchamel sauce or mashed potato, as you would for a traditional fi sh pie.” Ingredients: 600ml whole milk 500g whiting, coley or pollock 300g undyed smoked haddock 2 egg yolks 2 tbsp cornfl our 85g mature Cheddar cheese, grated Splash of white wine Large handful of parsley, chopped 150g peeled prawns, fresh or frozen and defrosted 320g ready-rolled puff pastry Milk or egg yolk, to glaze Salt and black pepper Method: 1 Preheat the oven to 200°C/Fan 180°C. 2 Heat the milk in a wide pan, add the fi sh and poach for 3–5 minutes. 3 Take the pan off the heat, then lift the fi sh out with a slotted spoon, leaving the milk in the pan. When the fi sh is cool enough to handle, peel off any skin and gently break the fl esh into large chunks. Allow the milk to cool a little. 4 In a small bowl, mix together the egg yolks and cornfl our to form a paste. Gradually whisk in about a ladleful of the poaching milk. Place the pan of milk over a low heat and whisk in the egg yolk mixture, then stir over a medium heat until you have a thickened creamy sauce. Stir in the grated cheese, wine and parsley, then taste and season with salt and pepper. 5 Add the fi sh, sauce and prawns to an ovenproof dish, about 20 x 30cm in size, and gently combine. Top with the pastry and brush with milk or egg yolk. Slash the pastry a couple of times to allow steam to escape and bake for 25–30 minutes until the pastry is golden and risen. Serve with peas, broccoli or green leafy vegetables. and so lovely and it really does take just minutes to make,” says Stein. Ingredients: 150ml whipping or double cream 250g mascarpone, at room temperature 40g icing sugar, sifted 50ml Baileys or Marsala 150ml espresso coffee, cooled 8–12 sponge fi ngers or 4 trifl e sponges Cocoa powder, for dusting or a chocolate fl ake, crumbled Method: 1 Lightly whip the cream in a bowl until it’s only just starting to thicken. 2 Whisk the mascarpone with the Baileys or Marsala to soften, add the icing sugar, then fold into the cream. 3 Pour the coffee into a separate bowl. Dip the sponges into the coffee and then divide half of them between 4 glasses or small bowls. 4 Add half the cream mixture, again dividing it between the bowls, then repeat the layers of sponge and cream. Dust generously with cocoa powder or crumbled chocolate. 5 Refrigerate until ready to serve or serve immediately if you're making it at the last minute. WW

66 WOMANSWAY.IE 5 of the best apps and podcasts for new gardeners. GARDEN SOCIAL

GARDENING WOMANSWAY.IE 67 By Sam Wylie-Harris, PA I f you’re new to gardening, handy apps and podcasts can help nurture your skills. Whether it’s getting your gardening questions answered in a tick, identifying unfamiliar species, or listening to expert advice, all you have to do is surf and stream to be bang up to date. Reassuringly for beginners, there are lots of options to put you on the front foot… 1 Blossom From pretty petals to weird weeds, the Blossom app helps you identify over 12,000 plants, fl owers, succulents, and trees. Take a shot with your camera or pick a photo from your library, and its artifi cial intelligence will pinpoint the bloom or leaf. The app also provides growing advice, plant care instructions and much more. Free with in-app purchases. 2 Candide A doorway to get you digging, potting and planting, think of Candide as your greatest gardening tool. A weighty tome without the load, you’ll fi nd anything and everything you need to know about plants and fl owers. With video tutorials, Q&As and plant ID, you can share posts, hear on-the-spot gardening news and listen to audio tours. Plus, the app gives you access to a botanical community to get advice and share lots of helpful tips to have your plants thriving. 3 iNaturalist With iNaturalist, the focus is on connecting like-minded nature lovers and gardeners, sharing your photos and exploring biodiversity. With a wealth of access to gardening knowledge, naturalists and scientists to help you learn more about nature, you can really get stuck in by recording and sharing your thoughts and impressions with other gardeners worldwide. Free. 4 A Way To Garden The garden whisperer across the pond, Margaret Roach has been recording her 25-minute weekly public radio programme for more than 10 years – and has won three silver medals from the Garden Writers’ Association Of America. Intuitive and fun, Roach has a lovely style. Her A Way To Garden podcast is an A to Z of tending and cultivating plants from seeds. 5 Gardeners’ Question Time With a worldwide following of avid listeners, Gardeners’ Question Time is entertaining, informative and a wonderful addition to your listening pleasure. With a panel of horticultural experts to answer all those nagging questions and share their gardening knowledge, this is the podcast if you want to be wellinformed and build up your gardening repertoire. WW “Gardeners’ Question Time is entertaining, informative and a wonderful addition to your listening pleasure” GARDENING can really get stuck in by recording and sharing your thoughts and impressions with other The garden whisperer across the pond, Margaret Roach has been recording her 25-minute weekly public radio programme for more than 10 years – and has won three silver medals from the Garden Writers’ Association Of America. Intuitive and fun, Roach has a lovely podcast is an A

68 WOMANSWAY.IE Yarn Vibes Anna Colorwork Sweater, an original knitting pattern for Yarn Vibes by Irish knitwear designer Ailbiona Mclochlainn based in Co Donegal, visit lbhandknits.com MATERIALS REQUIRED Yarn Vibes Sport Weight Yarn Color A: 3 (3, 4, 4, 4, 5, 5) X 100g Color B: 1 x 100g (Sweater pictured knitted in Yarn Vibes Organic, Color A: Harvest Sky and Color B: Barley) Needle A: US4 {3.5mm) Circular Needle, or as needed to meet gauge in single color stockinette Needle B: US5 (3.75mm) Circular Needle, or as needed to meet gauge for colorwork (see Pattern Notes) Stitch Markers, Tapestry needle, Scrap yarn, Measuring tape. Gauge 23 sts x 32 rounds = l 0cm x l 0cm (4" x 4"). Special Techniques: Stranded colorwork, lifted increases, short rows, basic handstitching skills (for sewing down picot edge). Abbreviations CO= cast on St(s) = stitch(es) PM = place marker K = knit P = purl YO = yarn over RS = right side of work WS= wrong side of work W&T = wrap and turn LI = Lifted increase (see Pattern Notes) K2Tog = knit 2 sts together (right leaning decrease) SKP =slip 1st, knit 1st, pass slipped st over (left leaning decrease) 0 = no action for this size Sizing and Measurements Size 1 (2, 3, 4, 5, 6, 7) • Garment measures approximately 87cm [35"] (92cm [37"], 97cm [39"], 102cm [41 "], 110cm [44"], 119cm [47"], 123cm [49"]) sizing, you must meet the gauge stated in this pattern. Selecting Needle Size Knitting tension can vary dramatically from knitter to knitter. Before starting this project, it is therefore essential to swatch (then block the swatch) and determine what needle diameter will enable you to meet the stated gauge. Note also that gauge should remain constant throughout the garment. If you are a knitter whose tension for stranded colorwork is tighter than their tension for single color stockinette, use Needle B where indicated. If your tension is consistent across all stitch types, use Needle A throughout pattern. Short Rows When pattern indicates to W & T, wrap yarn around next st to avoid gap. Then turn work and start next row. Where instructions indicate to 'pick up wraps,' work stitch together with wrap. Lifted Increase (LI) Knit into the left 'arm' of previous st, one round below working round. This method creates invisible increases. Colorwork The stranded colorwork motif is worked in two colorways. To ensure motif is visible, select colors with sufficient contrast. Be aware of color dominance. For best results, always keep color Bin the dominant (leftmost) position. When a color is carried for more than 4 sts, be sure to 'catch' yarn every 3rd or 4th st to avoid long floats. Colorwork Chart Chart A starts with repeats of 6 sts, and ends with repeats of 16 sts. Chart B consists of 9 st repeats. Chart C consists of l0 st repeats. around chest circumference. Detailed measurements below. • A. Neck Circumference: 40cm [16"], 42cm [16.75"], 42cm [16.75"], 44cm [17.5"], 44cm [17.5"], 47 cm [18.75"], 47 cm [18.75"]) • B. Chest Circumference: 87cm [34.75"] (92cm [36.75"], 97cm [38.75"], 102cm [40.75"], 110cm [44"], 119cm [47.5"], 123cm [49.25"]) • C. Bicep Circumference: 28cm [11.25"] (29cm [11.5"], 30cm [12"], 31 cm [12.5"], 33cm [ 13.25"], 34cm [13.5"], 35cm [14"]) • D. Cuff Circumference: 17 cm [6.75"] (19cm [7.5"], 20cm [8"], 22cm [8.75"], 23cm [9.25"], 23cm [9.25"], 24cm [9.5"]) • E. Bodice Length (Underarm to Edge of Hem): • F. Sleeve Length (Underarm to Edge of Cuff): • G. Yoke Depth: 17cm [6.75"] (18cm [7.25"], 20cm [8"], 22cm [8.75"], 24cm [9.5"], 26cm [10.5"], 27 cm [10.75"]) PATTERN NOTES Garment Construction This pullover is worked seamlessly, from the top down, in the round, with circular yoke construction. Short rows are worked at lower yoke to raise the back of the neck. Sleeves are picked up from live sts and likewise worked top-down in the round. Selecting Garment Size Referring to the garment's measurements, select size with desired amount of ease according to preference. For a figure-hugging fit, select size with less than 5cm (2") of ease. For a standard fit, select size with 5cm (2") - 8cm (3") of ease. For a relaxed fit, select size with at least 8cm (3") of ease. If in doubt or in between sizes, opt for the larger size. Note that to ensure correct Try your hand at this warm jumper designed by a knitwear designer based in Co Donegal. INSTRUCTIONS Neck Edging With color B and Needle A, and using an elastic cast on method, CO 90 (96, 96, 102, 102, 108, 108) sts - leaving enough yarn as a 'tail' to later sew down the edge. Close to work in the round, taking care not to twist. Work 5 rounds in stockinette. Next Round: * K2Tog, YO, repeat from * to end. Work 5 rounds in stockinette. After working initial few rounds of the Yoke section, pause and sew down the picot edge. This will make it more comfortable to keep working without the fabric curling. Work as follows: Fold neck edging along picot crease, with caston edge facing inward. With tapestry needle and tail of working yarn left over from cast-on, loosely sew down edge to WS of work using basting stitch. Yoke Switch to Needle B. Work Chart in its entirety (Rounds 1-38). There are now 240 (256, 256, 272, 272, 288, 288) sts on the needles. Break yarn in color B and continue with color A only. Switch to Needle A Work 1 round in stockinette (K to end). You will now add short rows to the back of the yoke, so that the back of the neck sits higher than the front. Starting at beginning of round, work short rows as follows: Row 1 (RS): K48 (50, 52, 54, 56, 58, 60), W&T. Row 2 (WS): P to marker. P48 (50, 52, 54, 56, 58, 60), W&T. Row 3 (RS): K3 sts past previous turn (wrapped st counts as 1 st st), picking up wrap along the way. W&T. Row 4 (WS): P3 sts past previous turn (wrapped st counts as 1 st st), picking up wrap along the way. W&T. Repeat Rows 3 & 4 three more times (you will have worked a total of 10 Short Rows). Then, with RS facing, work partial round, picking up remaining wrap along the way, stopping at marker. Next Round: increase by 30 (32, 32, 34, 34, 36, 36) sts, as follows - * KS, LI, repeat from * to end. There are now 270 (288, 288, 306, 306, 324, 324) sts on the needles. Work 3 rounds in stockinette (K to end). Next Round: increase by 18 ( 16, 32, 34, 34, 36, 36) sts, as follows – *K15 (18, 9, 9, 9, 9), LI, repeat from* to end. There are now 288 (304, 320, 340, 340, 360, 360) sts on the needles. Designer sweater

WOMANSWAY.IE 69 KNITTING For Sizes 5, 6, & 7 only: Work 3 rounds in stockinette (K to end). Next Round: increase by 0 ( 0, 0, 0, 17, 18, 36) sts, as follows – * K0 ( 0, 0, 0, 20, 20, 10), LI, repeat from * to end. There are now 288 sts (304, 320, 340, 357, 378, 396) sts on the needles. For all sizes: No longer increasing, work additional rounds in stockinette (K to end) as needed, until piece measures 17cm [6.75"] (18cm [7.25"], 20cm [8"], 22cm [8.75"], 24cm [9.5"], 26cm [10.5"], 27 cm [ 10.75"]) from base of neck edging (i.e. start of charted colorwork), measured along front. Sleeve Separation You will now separate Sleeve sts from Bodice sts, so that each of these sections may be worked separately. Next Round: K45 (48, 51, 54, 57, 61, 65). Move next 54 (56, 58, 62, 64, 66, 68) sts onto scrap yarn. CO 10 ( 10, 10, 10, 12, 12, 12) sts onto scrap yarn using provisional cast on method. K90 (96, 10 2, 108, 115, 124, 130). Move next 54 (56, 58, 62, 64, 66, 68) sts onto scrap yarn. CO 10 ( 10, 10, 10, 12, 12, 12) sts onto scrap yarn using provisional cast on method. K45 (48, 51, 54, 57, 61, 65). Remove marker. Work partial round to center underarm and PM. Round now begins here. Bodice There are now 200 (212, 224, 236, 253, 270, 284) sts on the needles. Work in stockinette (K to end) until piece measures 24cm [9.75"] (25cm [10"], 26cm [10.5"], 27cm [10.75"], 28cm [11. 25"], 29cm [11.5"], 30cm [12"]) from underarms, or as needed to reach natural waist. Switch to Needle B, and work as follows: Rounds 1-3: KO (1, 2, 3, 2, 0, 2), *WorkChartC, repeat from* until 0 (1, 2, 3, 1, 0, 2) sts remain, KO ( 1, 2, 3, 1, 0, 2). Switch to Needle A, and work 3 rounds in stockinette (K to end). Hem For Size 5 only: Begin fi rst round with a K2Tog, so that st count is even to accommodate pattern. For All Sizes: Work in single ribbing (Kl, Pl to end), until hem measures 6cm (2.5"). Before starting fi nal round, switch to color B and work fi nal round in color B. Bind off with color B, Yarn Vibes is a 100 per cent organic and sustainably- produced Irish wool, supportive of local producers and rural communities in Ireland. Its vibrant colours are inspired by the beauty of the Irish landscape. using an elastic bind-off method. Sleeves (Worked identically, as follows:) Move Sleeve sts and Underarm sts from scrap yarn onto Needle A There are now 64 (66, 68, 72, 76, 78, 80) sts on the needles. Round begins at center underarm; PM at start of round. Work initial round in stockinette (K to end), at the same time picking up 1 st to each side of underarm sts and knitting them twisted, to avoid gaps. In the following rounds, work these sts together with their neighboring sts, returning to original sleeve st count. Work in stockinette (K to end). At the same time work paired decreases on the fi rst round, and then approximately every 8cm [3.25"] (7 cm [2.75"], 6cm [2.5"], 5cm [2"], 5cm [2"], 5cm [2"], 4cm [1.5"]), as follows: SKP, K until 2 sts remain, K2Tog - until there are 54 (54, 54, 60, 60, 60, 60) sts on the needles. Then work in stockinette (K to end) until Sleeve measures 40cm [16"] (41 cm [16.5"], 42cm [16.75"], 43cm [17.25"], 44cm [17.5"], 45cm [18"], 46cm [18.5"]) from underarm. Switch to Needle B. For Sizes l, 2, 3 only, work Chart Bin its entirety. For Sizes 4, 5, 6, & 7 only, work Chart C in its entirety. Switch to Needle A, and work 2 rounds in stockinette (K to end). Next Round: Decrease by 9 (6, 6, l 0, l 0, 6, 6) sts evenly, as follows - * K4 (7, 7, 4, 4, 8, 8), K2Tog, repeat from * to end. There are now 45 (48, 48, 50, 50, 54, 54) sts on the needles. Cuff For Size l only: Begin fi rst round with a K2Tog, so that st count is even to accommodate pattern. For All Sizes: Work in single rib (Kl, Pl to end), until cuff measures 6cm (2.5"). Before starting fi nal round, switch to color B and work fi nal round in color B. Bind off with color B, using an elastic bind-off method. Finishing Weave in ends. Block by soaking in cool water, then letting dry fl at with ribbing stretched open. If needed, press (using steam iron and pressing cloth) along hem and cuffs to open up ribbing. If your colorwork appears uneven or overly tight, this can be remedied during the blocking process by stretching the yoke gently into desired state while it is wet. WW

70 WOMANSWAY.IE To enter, please answer the following question: WHAT IS THE HERO INGREDIENT OF THE SEOULISTA INSTANT WONDER RANGE? HOW TO ENTER Email your answer by January 15 to: [email protected] including your name, address and telephone number and labelling your mail ‘The Seoulista Competition’ This Woman's Way competition is open to anyone resident in NI and the Republic of Ireland, aged 18 and over, except employees and their families of Harmonia Publishing, its printers and anyone else connected with the competition. No purchase is necessary. We will only accept one competition entry per reader. Prizes are awarded by drawing entries after the closing date. Winners will be notifi ed by email. The editor’s decision is fi nal. Five lucky readers will win a hamper of Seoulista Beauty products, each worth €100, to celebrate the launch of its new Instant Wonder range, the all-in-one daily skincare range. Joining its range of award-winning, cryo-powered daily skincare, Irish brand Seoulista Beauty is proud to unveil the revolutionary Seoulista Beauty Instant Wonder collection, featuring a day cream, night cream, eye cream, and an oil-to-milk cleanser. This innovative line combines convenience and functionality to meet the demands of modern beauty consumers seeking powerful results, without the hassle. Harnessing the expertise of dermatologists and the cooling benefi ts of cryo-technology, Seoulista Instant Wonder offers a range of benefi ts with minimal steps. Designed to seamlessly integrate into your daily routine, these products support a healthy skin barrier while providing optimal convenience and quality. Suitable for all skin types, the entire range features the hero ingredient, black rose, known for its soothing and radianceinducing properties, along with other barrier-boosting ingredients. Available in Boots and online at seoulistabeauty.com COMPETITION Win A SEOULISTA BEAUTY HAMPER

HOROSCOPES WOMANSWAY.IE 71 Find out what your horoscope has in store for you in the weeks ahead with Patrick Arundell. ARIES 21 March – 20 April Don’t pass by an opportunity that’s there for the taking, Aries. With a sensitive moon phase and nebulous aspects showing up, it may be hard to focus on practicalities. If you sense that something can possibly improve your life, then keep hold of it and don’t let go. Now is the time to address this issue. TAURUS 21 April – 21 May An unexpected call from someone could surprise you, making the transition to 2024 complete. Still, feelings can run high, as the moon encourages you to connect with others you may not have heard from in a while, and this might leave you brimming with emotion. Regarding your job, cooperation could give you a worthy advantage. GEMINI 22 May – 21 June Key insights can assist you with understanding a situation that’s had you baffl ed. Whatever it involves, you’ll fi nd that resolving it opens new doors and leaves you free to focus on positive matters. Avoid overspending. Instead, investing in some feel-good pampering sessions might be more benefi cial. CANCER 22 June – 23 July An unexpected invite can brighten this week. Your sensitivity could be enhanced, so take some time out to do something nice and preferably relaxing. With hazy Neptune on the playing fi eld, your mind may be on faraway places and the dreams you have for the coming months. With planning you can achieve them. LEO 24 July – 23 August An offer or opportunity may come your way while you’re at an event or chatting online. Give it some thought Leo, as it might not be around for long, and if it appeals you won’t want to miss out. A nebulous Venus/ Neptune angle can leave you wondering about a budding romance. Have complex feelings for this person? You’ll need to refl ect on this and let your instincts guide you. VIRGO 24 August – 23 September This can be a buoyant time for socialising Virgo. Keen to get to know someone better? You may be drawn by their mystique which keeps you guessing. Take a break midweek, as you’ll need to recharge yourself too. Still, there’s passion and new adventures in the air, Virgo. LIBRA 24 September – 23 October A surprise can give you something to smile about, boosting your spirits for January. Want to increase your social media presence? Now is the time. Or if you need more time to do your own thing? Go for it. Your advice could also inspire and empower others, Libra. SCORPIO 24 October – 22 November Conversations may be emotional, revealing and enlightening. Venus’ link with Neptune suggests you and another might be so connected you can pick up on each other’s feelings. It may feel like an emotionally intense week. Don’t lose your grip on reality though. If you’re swayed by a strong desire for anything, trust your instincts. SAGITTARIUS 23 November – 21 December Money could slip through your fi ngers under the infl uence of the moon across your fi nancial axis. This phase can make you aware of an emotional gap that needs fi lling, encouraging you to overspend. Investing in something that will give a good return is the way to go. Be excited too, as uplifting Jupiter your personal planet will get 2024 off to a great start. CAPRICORN 22 December – 20 January You may be in a wistful and dreamy mood, and more inclined to discuss your emotions. The moon moves across your relationship axis and might intensify your feelings concerning a key bond. Talking things over will clarify issues and reset your relationship. Mind, your desire for something can increase greatly over the weekend. Could it be a gamechanger, Capricorn? If so, embrace it. AQUARIUS 21 January – 19 February This may be the time to simplify your schedule and take things easy. If you’ve been busy, then a chance to unwind can be just what you need for the start of the New Year. Excited by an opportunity? Don’t believe everything you hear, Aquarius, as it might not come from a reliable source. Check the facts before you act on new information. Better to be safe than sorry. PISCES 20 February – 20 March This lunar phase has the potential to emphasise romance. Feelings could come to a head, and you may fi nd yourself sharing them even if you vowed not to. Think about the consequences to avoid regrets. A subtler aspect might fi nd you connecting with another who shares your ideas and ideals, and this could turn into a positive association you’ll truly enjoy, Pisces. WW

ADVICE WOMANSWAY.IE 73 Columnist and trained counsellor Fiona Caine answers another set of reader dilemmas. DearFiona If you have a problem you need help with, email Fiona by writing to [email protected] for advice. All letters are treated in complete confidence and, to protect this privacy, Fiona is unable to pass on your messages to other readers. Fiona regrets that she cannot enter into personal correspondence. WHY DOESN’T MY WIFE WANT HER ELDERLY FATHER TO LIVE WITH US? My father-in-law has lived on his own for nine years now, following the death of his wife after a short illness. We all thought he would struggle to live on his own, but he’s managed pretty well, even though he is now 79. However, last month he fell while carrying some bags from a shop to his car. When he eventually got to the hospital (he didn’t want to go), they found he’d fractured a hip and his wrist. Anyway, having made a good recovery, he’s due to leave hospital shortly. I have been thinking for some time that he would eventually have to come and live with us, but when I suggested to my wife that now might be a good time, she point blank refused. I explained I would be happy to help look after him, but she is adamant she doesn’t want him living with us. I am surprised and a bit shocked by her reaction, especially as she hasn’t really said why she is against it. She’s always been a sympathetic person, willing to help people when they have problems, so I really don’t understand this reaction to someone in her own family. Why is she being so hard on him? Should I try to persuade her? He lives nearby, but I am not sure he’s going to be able to cope on his own, at least not until he’s properly healed. M. H. FIONA SAYS: THERE ARE OTHER WAYS YOU CAN HELP Taking on the care of an ageing parent is an enormous challenge, especially if there are ill-health issues as well. And while I am sure your offer to help is genuine, I suspect the main burden of care will still fall on your wife, as she is his daughter. It can be hard work and is not something to be taken on lightly. That said, your wife’s reaction suggests there may be other issues going on here too, things about the relationship with her father that possibly predate your marriage to her. She seems unwilling to elaborate further on her reasons for not wanting her father to live with you, so I think you will just have to respect her wishes. The other issue is, you have no idea if your father-in-law even wants to live with you. He seems to have made a good recovery, so it’s possible that he wants to keep his independence as long as he can and continue to live in his own home. He may need some extra help at home until he is fully over this fall, and the hospital should assess this. If they think it’s appropriate, they should then arrange some free short-term care, usually up to six weeks, after which it will need to be paid for. It’s important that this is put in place before he is discharged from hospital, so perhaps one way you can help is to be there to make sure your father-in-law gets the support he is entitled to. And once he’s at home, there’s nothing to stop you and your wife doing what you can to help. He lives nearby so would it be possible for one of you to pop in regularly to check on him, and perhaps do a bit of cooking or cleaning? He might also appreciate someone doing the shopping for him – the last thing he needs just now is another fall. IS IT TOO LATE TO MEET SOMEONE NEW? I am single mum and have brought up two children, the youngest of whom is now at university. My husband died 15 years ago and in that time, I haven’t had a single date. I’ll admit I have been lonely at times, but to get through this, I have concentred on my job and bringing up my children. Now that they’re getting on with their lives, I wonder if I should start looking for another relationship. My daughter thinks it’s a good idea, but the problem is I’m 47 and a bit overweight. Have I left it too late to fi nd happiness again? G. T. FIONA SAYS: GIVE IT A GO It’s never too late – a cliché I know, but it’s not wrong. I have friends who have married again in their 60s, 70s and one couple in their 80s – and some of them were carrying a little excess weight too. I suspect you are just creating obstacles to getting out and about again because loneliness, while depressing, is something you’re familiar with. It probably feels safer than the uncertainty of a new relationship. Yes, it might seem scary, but nothing ventured, nothing gained (sorry – can’t resist the clichés). So please stay positive and start looking to meet new friends and potential partners. You could do this through dating agencies, clubs, societies, or perhaps starting a course in something you enjoy. The important thing is to just do it. WW

74 WOMANSWAY.IE Wellbeing others can be more of a ‘caretaker’ – being preoccupied with the needs of others and wanting to help – and someone who’s more of a ‘chameleon’, who ignores their own feelings in order to fit in with others. Aside from the common sign of constantly saying yes to other people’s ideas, plans and wishes, Johnson says many people pleasers will “never really vocalise their own needs or ideas” – whether that’s at work, at home, with friends or in relationships. STOP PEOPLE PLEASING If you find it hard to say no or struggle to vocalise your own needs, it might be time to put yourself first. people, so on the surface it doesn’t present as a problematic behavioural trait. It can appear as being lovely and generous of heart,” says therapist Dee Johnson. But pleasing everybody else all the time comes at a cost, usually to yourself. WHAT ARE THE SIGNS THAT YOU’RE A PEOPLE PLEASER? There are different types of people pleasers. Commonly known is ‘the yes person’, while On the face of it, people pleasing might not sound like a negative trait. Isn’t it simply being a bit too nice, and saying yes to everybody? But therapists warn that people pleasers could be harming their emotional and mental health – and it could be so unconscious and automatic, you might not even realise you’re one of them. “People pleasers are kind and giving

WELLBEING WOMANSWAY.IE 75 By Lauren Taylor, PA Speaking with a therapist who works with behaviour traits can be helpful. If you never set boundaries with other people, it can result in you feeling isolated and misunderstood. “You are giving people permission to tread on you, but inside you are hurt and feel rejected, resentful and unheard. Yet as no one knows who you really are and what you really need, people will have no idea they are upsetting you. “[Other] people can be so anxious about rejection, they become focused on how others feel and lose the ability to address or even know their own feelings,” Johnson continues. It may mean you are unconsciously attracted to people and relationships where your needs aren’t considered as much – because that feels familiar. In some cases, to avoid ‘burdening’ other people with your inner emotions – as people pleasers try to avoid – Johnson says some try to fi nd ways to cope that are harmful to them, like addictions. “They are not naturally assertive, will present as agreeable and always ‘happy to do whatever other people want’, often appearing as quite easy-going. But what’s really happening is that they prioritise everyone else before themselves (if at all) and therefore totally undermine themselves,” says Johnson. Watch out for whether you say ‘sorry’ more than ‘no’ too. “‘Sorry’ is an easy word for people pleasers to use, whereas ‘no’ is rarely used in their vocabulary.” You may even excuse other people’s behaviour when there’s no need. Being chronically indecisive can also be a sign that you’re so unaccustomed to listening to your own wants and needs, because you’ve been so focussed on other people. WHERE DOES IT COME FROM? It’s most likely an unconscious schematic response, that you’ve learned as a coping mechanism from a past experience (often, but not always, in childhood). Johnson says: “Growing up in a household or being in relationships where complying, being agreeable and keeping the peace makes for an easier life”, can result in someone continuing these patterns into adulthood or other relationships. “When we learn a safety or protective behaviour, we tend to want to keep repeating it.” Having an overbearing parent, whose needs and opinions come across as more important than the child’s, can leave someone struggling later in life too. In more extreme cases, some may have only been shown love or recognition when adhering to others’ needs and wants – “so they learn to feel validated by this and feel that they just have to keep on giving”, adds Johnson. “Having your belief system shaped by experiencing that love, care and safety is purely conditional and wires a person to invalidate their own needs.” WHAT’S THE LONG TERM DAMAGE? “People pleasers rarely share their issues, worries and concerns – of course not, because as a people pleaser it’s never about you, you wouldn’t want to upset or bring anyone down and you are scared of rejection and invalidation,” notes Johnson. “As we know only too well, the suppression of our emotions leads to emotional and physical issues, [including] long term anxiety, depression, disproportionate fear-based responses.” Pleasing others before yourself will continue to “embed the internal belief that you’re not worthy or loveable”, she explains. HOW TO STOP PEOPLE PLEASING It can be hard to recognise people pleasing in yourself – and may even be diffi cult to admit it’s a pattern, if it’s come from a painful place. “It’s key to remember it is not your fault, as people pleasers do take on self-blame and shame very easily,” says Johnson. “If your people pleasing behaviour came from a painful place, try to recognise that was a coping strategy and sometimes we do not have a choice, so be proud and grateful to yourself that you found a way to survive and give yourself permission to let that go, as it no longer serves you well.” Firstly, work on your self-talk (which can be more easily said than done) and every time you notice your self-talk is negative, try and switch it up. “Stop asking permission for things you do not have to ask permission for,” Johnson suggests – realise you have agency, and do not need other people’s opinion or approval all the time. At the same time, if you do need help, ask for it. “This might be a shock to those around you,” notes Johnson – as it will be a change in the patterns others are used to and perhaps have come to expect. Johnson advises to also put in boundaries. “Start to say no to things that feel uncomfortable, or cause you stress or inconvenience,” she adds. “The wonderful thing about a person reacting negatively to your boundary is that it proves the need for it – so don’t relent and people please just because they didn’t like it.” And practise being more assertive – which can feel scary at fi rst. “This doesn’t mean be aggressive and forceful,” says Johnson. “A perfect example is you saying where you would like to go for dinner, as opposed to the usual people pleaser response – that you’re happy to go wherever they like.” For chronic apologisers, she recommends a ‘sorry jar’ – like a swear jar. “Note and correct every time the word sorry comes out, when you don’t need to [be saying sorry].” If you can afford to, speaking with a therapist who works with behaviour traits, childhood trauma and low self-worth can help you make sense of yourself and take control. WW Dee Johnson

76 WOMANSWAY.IE STAYING SHARP people can do to help keep their cognitive function and memory sharp in their 50s and beyond? We asked some experts… DON’T STOP LEARNING There’s often a belief that once you reach a certain age, it’s ‘too late’ to learn anything new. “But that isn’t really the case,” Dr Anthony Thompson, postgraduate psychology programme leader at Arden University There are numerous things you can do to maintain brain function in older age. of whether people were diagnosed with covid or not. The team said this could be due to a number of factors the pandemic exacerbated, including drinking too much alcohol, reduced physical activity, loneliness and depression. Staying healthy in later life can sometimes be complex, especially if other health problems are in the mix. But, generally speaking, is there anything T he pandemic lockdown has had a “real lasting impact” on the brain health of people over 50, researchers have suggested. A study by the University of Exeter and the Institute of Psychiatry, Psychology & Neuroscience (IoPPN) at King’s College London found that working memory and cognitive function in older people rapidly declined during the pandemic, regardless

WELLBEING WOMANSWAY.IE 77 By Yolanthe Fawehinmi, PA says. “In fact, research shows that lifelong learning, along with formal education and literacy, is an important factor behind our health and security as we grow older. “Research shows that learning new skills and acquiring knowledge can stimulate the growth of new neural connections and increase the brain’s overall plasticity. This can have a range of positive effects on cognitive function, including improved memory, attention, and problem-solving skills. “There is also a further societal impact here, too. We are an ageing population, which means there is added pressure for longterm care or healthcare support, alongside the need for economic markets to keep up with a growing population; having an active older generation – whether that is through working or volunteering – reaps personal benefi ts and economic benefi ts for following generations.” Whether it’s volunteering, taking up a new hobby, musical instrument or language, fi nd new things to keep your mind well oiled. STAY ACTIVE “Aim for at least 150 minutes of moderateintensity aerobic exercise per week,” said Dr Adam Moreton, consultant older adult psychiatrist at Pall Mall Medical. “I wouldn’t recommend everybody take up marathon running, but most people can fi nd some way to gradually and gently increase their levels of activity.” There’s a wealth of research linking higher rates of physical activity with better physical and mental health in later life – including cognitive decline. GET PLENTY OF SLEEP Moreton added: “Quality sleep is essential for memory consolidation and cognitive function. Aim for seven to nine hours of uninterrupted sleep per night. Some people can manage on less, and how much sleep you need can change as you get older,” he added. “But you should wake feeling refreshed in the morning and if that isn’t happening, then perhaps you aren’t getting enough sleep or there is another problem (such as depression) getting in the way.” If you are struggling to sleep, check in with your GP in case there’s anything else going on that they can help with. BE MINDFUL OF YOUR DIET AND ALCOHOL INTAKE The food and drink we consume is also a major factor for maintaining brain health. Moreton said: “A diet rich in fruits, “There’s a wealth of research linking higher rates of physical activity with better physical and mental health vegetables, whole grains and in later life” lean proteins can support brain health. Omega-3 fatty acids, found in fi sh and nuts, may also be benefi cial. It isn’t about denying yourself things you enjoy, that’s important too, but what you eat is essentially fuel for your body and your brain. “Be sure to drink enough water throughout the day. But excessive alcohol consumption and smoking can harm cognitive function. Even if you can’t stop completely, then any reductions will be helpful.” RELAX “Chronic stress can also have a negative impact on cognitive function,” said Moreton. “Practices like meditation, deep breathing, and yoga can help reduce stress. Stress and depression can sometimes look like dementia – however, the distinction is Learning new skills can stimulate the growth of new neural connections. important as treatment for stress and depression should help resolve the memory problem.” MAKE SURE CHRONIC HEALTH ISSUES ARE WELL MANAGED Similarly, if you have chronic health conditions such as diabetes, hypertension and high cholesterol, these can also affect cognitive health, particularly as we get older. So it’s important to follow your GP’s advice and get your medication reviewed when necessary. STAY CONNECTED There are strong links between loneliness and social isolation and reduced physical and mental health – including cognitive decline. “Maintaining social connections and staying mentally active through conversations and social activities can support cognitive health,” said Moreton. “Evidence shows that preventing social isolation helps prevent dementia.” If you don’t have much family and friends around, try contacting your local Age Action offi ce and fi nd out about community groups in your area. CAN BRAIN TRAINING APPS HELP? “Yes, some studies show an improvement, whilst others found brain training to be ineffective,” said Abbas Kanani, a pharmacist at Chemist Click. “Brain training games are designed to test your memory with a range of different games and challenges. This may help to sharpen certain skills that can deteriorate with age, such as decision making, reaction time, and short-term memory. “Overall, it is important to maintain a well-rounded, healthy lifestyle. Training games' impact on the brain warrants further research to determine the long-term effect on cognitive functions across different groups (e.g. elderly v adults).” WW

78 WOMANSWAY.IE It can have a severe impact on victims, making working life miserable. “Since work tends to make up a large proportion of an individual’s life, this can really impact them – breaking down confi dence and selfesteem,” she adds. “The impact of bullying behaviour can leave individuals feeling extremely low and upset, in some cases this can cause people to feel anxious, depressed and can result in them getting ill.” Warning signs could include an employee becoming withdrawn, stopping engaging with colleagues as they normally would, their work dropping in standard or productivity or increased absenteeism. “Employers should also look STAMP IT OUT Workplace bullying can be devastating - here's how to deal with it. Kate Palmer Workplace bullying typically occurs over a period of time and can be a process of emotional, micro-aggressions or manipulation, adds Danielle Ayres, partner at employment law at Primas Law. WHAT ARE THE SIGNS? There are many different types of bullying. “It can take place in various forms, but usually involves acts (or sometimes inactions) that hurt, belittle or isolate a person. It may be direct or indirect, involve just one individual or a group and can occur in written communications, such as text messages and emails or verbal, by phone or face to face,” says Ayres. Bullying in the workplace can be subtle and insidious, which may make it harder to spot than in other situations – and more diffi cult to understand if you’re a victim of it. Relationships in the workplace are different to those that most people will experience in their wider life, says Kate Palmer, HR advice and consultancy director at Peninsula, an HR, employment law and health and safety consultancy. “There’s a hierarchy at work, people are given instructions to follow and their performance is judged. It may not be particularly visible, and may not happen all of the time, but bullying doesn’t need to follow consistent and ongoing patterns.”

WELLBEING WOMANSWAY.IE 79 By Lauren Taylor into changes of personality,” says Palmer. “A usually mild-mannered employee may have a sudden outburst that is completely out of character. Assumptions shouldn’t be made; not all changes in behaviour will be due to bullying. But they should certainly trigger action to fi nd out what’s wrong.” WHAT IF THE BULLYING IS DONE BY A MANAGER? Sadly bullying can also come from managers to their direct reports, not just colleagues on the same level. It can be especially subtle because managers naturally have established routes for feedback and criticism. They generally have control over their team members’ work allocation, and they’re likely to manage communication around the team, says Palmer. “These responsibilities may provide opportunities for bullying, whether or not the manager is aware of what they are doing. Allocating excessive workloads, contacting an employee outside of their working hours, singling them out for criticism in front of the rest of the team or excluding them from information communications could all constitute bullying.” Ayres says there are certain things her fi rm sees time and time again when managers bully staff. “A common example is where a manager’s expectations change or are different towards one member of staff compared to others – they may exclude certain individuals from meetings, invite some of their team for lunch, or after- work drinks and leave another out.” It can extend to opportunities for progression and development too. “They may favour other members of the team – giving them the better jobs to do or the opportunity to work with larger clients or customers. Some managers may also set their expectations differently for team members, giving some unachievable and unreasonable targets or standards, which they know cannot be met – setting one up to fail.” Even micro-management can enter malicious realms. Ayres says to look out for managers who are being excessively workloads, contacting an employee Danielle Ayers critical and only pointing out negatives. “One case I dealt with involved a manager who would shout at a member of staff in front of other staff and customers, even for the slightest mistake. This made the individual feel very embarrassed and isolated her from the rest of the team. A performance improvement plan was then put in place, even though the individual was actually performing better than others on her team,” shares Palmer. WHAT SHOULD VICTIMS DO? If you think you’re experiencing workplace bullying, try and keep notes of what is being said and done, says Ayres. “These things can happen over the course of many weeks, months – sometimes even years, so regularly capturing the detail will make it much easier for the individual to recall dates, witnesses, etc at a later stage.” The fi rst step is always to try and sort the matter out informally. Ayres says to approach your line manager to explain what’s happening (providing they aren’t the perpetrator). Be honest about what your preferred resolution would be. The alternative avenue is to approach the person in question, if you feel comfortable. “Tell them how the behaviour is making you feel,” she says, “Bullying may not be deliberate.” If it needs to go further than this, ask for a copy for your company’s grievance procedure and submit a formal complaint. You have a right to expect your employer to take the complaint extremely seriously, and address the matter straight away – even take you out of the situation if needs be, like moving you to a different line manager or team. “If the bullying continues or the problem continues even after the grievance process has taken place, an employee does have the right to take legal action,” points out Ayres. WW Approach your line manager to explain what’s happening.

80 WOMANSWAY.IE intolerances, then your immune system could be working its socks off and may be running low on zinc and vitamins A, C and D3, leaving you vulnerable to common winter infections. DIGESTION ISSUES Problems with digestion could also be a sign of a rundown immune system. According to Dr Peter Abel, senior lecturer in biomedical sciences at the University of Central Lancashire (UCLan), “70 per cent of immune cells are in the gastrointestinal tract Health BOOST YOUR DEFENCES Warning signs your immune system is run down – and what to do about it. Problems with digestion could also be a sign of a rundown immune system. “70 per cent of immune cells are in the gastrointestinal tract Susie Perry FEELING MORE FATIGUED THAN USUAL “When your immune system is busy fi ghting a low-grade infection, this often drains your energy reserves,” said Susie Perry, food scientist and nutritionist from sisterlylab.com. “So if you are feeling more fatigued than normal or feeling constantly under the weather, this is a sign that your immune system is busier than it would like to be.” She added that if you suffer from recurrent cold sores, cystitis, an autoimmune condition, food allergies or Prioritising your immune system is always a good idea, especially when the weather is cold and wet. Your immune system is basically your body’s defence against infections. When you’re unwell, it produces antibodies designed to attack any viruses, bacteria or toxins making you sick. It’s a complex system involving many different functions within the body – and lots of things can affect how it’s working and, in turn, how you feel. These are some of the signs your immune system is run down, and what you can do about it…

HEALTH WOMANSWAY.IE 81 By Yolanthe Fawehinmi, PA in the lining of the gut, and they normally fi ght toxins that may have been ingested. “They also regulate nutrients going in, so a weakened immune system can lead to stomach cramps and diarrhoea.” RECURRENT COLDS AND FLU Do you keep getting sick with cold and fl utype symptoms? Abel said: “A person with a rundown immune system may experience frequent colds. This is due to not making enough lymphocytes, which produce antibodies that fi ght viral infections. This can be caused by factors such as a poor diet. “Vitamins such as B12, folic acid or zinc in the diet contribute to the production of these cells. If these vitamins are lacking, or over utilised, you may catch colds more frequently. It can also increase recovery time. “Usually, you may expect two to three colds per year. More than four in a year is a possible sign of a weakened immune system.” LOW-GRADE INFECTIONS Infections are often obvious, with acute symptoms you can’t fail to notice. Lowgrade infections, however, can linger in the background, causing symptoms that aren’t necessarily severe but still indicate something’s not quite right. “Low-grade infections aren’t always obvious to spot, but bleeding gums might mean that you have a bacterial infection in your gums, athlete’s foot is a skin fungus that your immune system may be struggling to get on top of, and having an upset tummy could actually be down to a gut or microbiome infection,” said Perry. “These infections constantly need your immune system’s attention and the immune cells in charge of clearing infections from the body are activated and supported by nutrients like zinc, vitamins C and D3. “Over time, and if you don’t have enough immune hero nutrients in your diet, these lowgrade infections start winning and the immune system sends out another signal to alert you to the upscaled situation – chills, lowgrade fever, runny nose and infl ammation are your body’s next level response. “You may start noticing some pain and infl ammation and other signs that your immune system is getting run down, like mouth ulcers or wounds that take longer to heal, because the immune system is busy elsewhere.” WHAT CAN YOU DO ABOUT IT? If you suspect your immune system is rundown or compromised, it’s always a good idea to check in with your GP, so they can check for any possible underlying issues that need to be addressed. In addition to that, there are several simple diet and lifestyle steps Wellness Coach Lauren Johnson Reynolds encourages, to help support normal immune function. “Focus on a whole-food balanced diet rich in fruits, vegetables, protein, healthy supported by nutrients like zinc, nutrients in your diet, these lowout another signal to alert you to the upscaled situation – chills, lowLauren Johnson Reynolds Focus on a whole-food balanced diet. to get on top of, and having an upset tummy could actually be down to In addition to that, there are several simple diet and lifestyle steps Wellness Coach Lauren Johnson Reynolds encourages, to help support normal immune function. balanced diet rich in fruits, vegetables, protein, healthy Dr Peter Able “Vitamins are also another great place to start when trying to build up your immune system” fats and whole grains. Nutrients like vitamins C, D, and zinc play a crucial role in immune function,” Reynolds said. “Engaging in regular physical activity can help improve immune function and reduce the risk of chronic diseases. Even 30 minutes three to four times per week is enough to have an impact. “High levels of stress can weaken the immune system so practicing stressreduction techniques like mindfulness, yoga or meditation can be benefi cial.” Sleep is also essential for a healthy immune system. “So it’s important to aim for seven to nine hours of sleep per night – if sleep is an issue, doing things to help regulate the circadian rhythm such as morning light exposure and wearing blue light blocking glasses at night make a huge difference,” she added. “Both smoking and excessive alcohol consumption can weaken the immune system. Quitting smoking and limiting alcohol intake are hugely benefi cial.” Vitamins are also another great place to start when trying to build up your immune system. “Supplementing with vitamin D at this time of year is a must as we cannot absorb the sun between approximately October to April in the Ireland and the UK – it’s a good idea to get levels tested and to supplement with a good quality, food based vitamin D,” Reynolds said. “Remember that maintaining a healthy lifestyle is crucial for overall immune system function. If you experience persistent symptoms of immune system dysfunction, consult a healthcare professional for a proper diagnosis and treatment.” WW

82 WOMANSWAY.IE We asked fitness experts for their suggestions on how to start ‘activity snacking’, whether you’re at home, work, or out and about… KETTLE TRAINING Not to be confused with kettlebell exercises, this type of training is done while you’re dawdling in the kitchen making a hot drink. “You can do a short routine and get as many rounds as possible in the two or three minutes it takes your kettle to boil,” said Claire Goodliff, director at Amazing Jane Activewear. Goodliff’s suggestion: “10 squats – grab a bag of potatoes from the cupboard to add WHAT ARE ACTIVITY SNACKS? Fitness experts offer their tips for incorporating short bursts of exercise in your daily routine. It found that when “as little as four to 12 minutes per day were reallocated (from sedentary behaviour) into moderate to vigorous physical activity” there were benefits across all of these measures. “Getting active isn’t always easy, and it’s important to make changes that you can stick to in the long term and that you enjoy – anything that gets your heart rate up can help,” said James Leiper, associate medical director at the BHF. He suggested that ‘activity snacks’ – short bursts of movement – were “a great way to start building activity into your day, to get you in the habit of living a healthy, active lifestyle”. S itting for too long has already been compared to smoking in terms of its impact on heart health – and now a new study has highlighted how detrimental it can be. The research also offered a potential solution, however, in the form of ‘activity snacks’, as even just a few minutes of movement was found to be beneficial. Swapping time spent sitting down for exercise led to better cholesterol levels, smaller waist circumference, and helped people stay a healthy weight, according to the paper published in the European Heart Journal and supported by the British Heart Foundation (BHF).

HEALTH WOMANSWAY.IE 83 By Katie Wright, PA some weight; 10 lunges on each leg; 10 pressups. If you struggle with a full press-up, start on your knees and gradually build up.” SIT TO STAND If you’re not confi dent doing squats, try the ‘sit to stand’ technique using a chair for support. “This is where you sit on a chair, feet hip-width apart, arms raised out in front of you,” explained Pilates instructor Hollie Grant, founder of Pilates PT. “Inhale, and as you exhale engage your glutes, drive your weight into your heels, and stand up. Inhale to stay and then exhale to reverse it, returning to seated.” Do this once an hour if you’re sat at a desk: “This exercise encourages good technique and can often help people get a lower squat, as they know something is there to catch them should they fall,” Grant added. STAND-UP CALLS “Aim for two hours a day standing or light activity whilst at work,” said Chris Ruxton, personal trainer and advisor to Mentholatum, makers of Deep Heat. “Always make phone calls on your feet, or walking about with the handset in your hand while making your calls. Take walking meetings, nip to the printer and keep moving at your desk.” Goodliff added: “We all have those meetings which require little input, or a meeting with a colleague or client that’s more of a catch-up. Block out your morning to be really productive, then schedule those meetings in the afternoon, grab your headphones and take the meeting on the move.” TAKE THE STAIRS If you live or work in an offi ce block, try taking the stairs Hollie Grant Try taking the stairs instead of the lift. “Short walks, especially after food, can help lessen the impact of your meal on your blood sugar levels” Chris Ruxtom instead of the lift. Goodliff recommended a nifty productivity hack of working for 55 minutes then taking a fi ve-minute activity snack break. “Use your break to see how many times you can get up and down the stairs,” she said. “This really increases your NEAT (non-exercise activity thermogenesis) calorie burn, meaning the calories you burn in your day-to-day activities and not exercise.” Grant also suggested: “If it’s safe to do so, try to climb the stairs two at a time. This increases the depth that you essentially have to lunge up from, and can really help to encourage the glutes to do the work.” You don’t need to live in a two-storey house to become a stair master, however. “Use any stairs you can access as a step machine – i.e. up and down the bottom one or two stairs for 10 by three reps,” said Ruxton. FARMER’S CARRY “An exercise I love is called a farmer’s carry, and it is essentially carrying weights in each hand and walking, without allowing yourself to be pulled out of neutral alignment,” said Grant. When you’re carrying things like shopping bags, instead of swapping the bag between hands when it feels heavy, try a ‘single arm farmer’s carry’. “Focus on maintaining a nice neutral spine,” Grant added. “Don’t allow the weight to pull you to one side. This is fantastic at strengthening the obliques, as well as the muscles of the back.” BRISK WALKING If you tend to drive to complete errands, try to incorporate a bit more brisk walking as an activity snack. “By parking an extra fi ve minutes walk away from your destination, you can not only increase your daily steps, but get a blast of fresh air which helps you recharge,” said Goodliff. “Short walks, especially after food, can help lessen the impact of your meal on your blood sugar levels.” WW

84 WOMANSWAY.IE Ayda Field chats about overcoming imposter syndrome and learning from her husband. SHE’S IN FASHION

IN PERSON WOMANSWAY.IE 85 By Prudence Wade, PA Ayda Field Williams says setting up her own clothing line was a “full circle moment”. Field Williams, 44, set up athleisure label Ayda Activewear last year, but only recently realised it was meant to be. “It’s a nice full circle moment – my great grandparents were immigrants to America, they met as factory workers when they were about 12 and 13,” she recounts. “They had no money, they didn’t speak the language – and they were married by the time they were 15 or 17. They created a little fashion empire between the two of them – she would do the designs, and he would manufacture.” The link only occurred to Field Williams recently, and she says: “My great grandparents would be really proud that their great granddaughter is in the schmatte [the Yiddish word for ‘rags’] business. It’s in my blood.” LIFE CHANGES But it wasn’t an easy road for Field Williams to get there. The actor – who appeared in Noughties comedy-drama Studio 60 on the Sunset Strip and Fresh Meat in 2016, and married singer Robbie Williams in 2010 – says she “always wanted to do it, but I thought I had no right to do it – I wasn’t in fashion, I wasn’t a businesswoman, I wasn’t a tech start-up person, I wasn’t Silicon Valley money or VC (venture capital) money. I thought people like me don’t do that.” Imposter syndrome slowed Field Williams down – until the pandemic hit. “My mum had just been diagnosed with cancer, which was really scary. We were locked in the house and the world was really scary, and I was sat there with my thoughts. “I think in the face of all the fear and all the things that were happening in my life that felt so unsafe, the voice of insecurity and the voice of doubt became almost irrelevant. It was so trivial in the face of what was going on in the world and in my life. “I didn’t have room for that kind of fear, and the fear of failure – because I didn’t know if we were going to make it. None of us did. And I didn’t know if my mum was going to make it.” Good-natured swearing peppers Field Williams’ excitable answers, and this is what she calls her “f*** it aha moment”. She says: “I also have to credit Rob, too. He couldn’t perform – here’s someone whose whole passion and livelihood has been taken from him abruptly, and he was fi guring out what that looked like for him. I would see him doing art in the dining room – he turned our whole dining room into an art studio. “He was drawing all day and he has no background in art, but that was how he was expressing his music, his art at the time. Watching him free fall into something completely outside of his comfort zone, and being in this state of free fall in the universe and in my own personal life – I decided to free fall into it. “It feels like Christmas all over again. It’s like a mini birth every time without all the vaginal tearing – it’s wonderful” With husband Robbie Williams So I just said f*** it. Let me try.” Over a year after launching, has Field Williams got over her imposter syndrome? “It’s always lurking in the background of anything you do – that’s probably what prevents you from tipping into hubris. But I don’t think I’m listening to it very much.” Field Williams shares four children with her husband: Teddy, 11, Charlie, nine, Coco, fi ve, and Beau, three, and she says the couple “always” bonded over fashion. “He’s a little fashion peacock himself, so I appreciate his feedback,” she says – while adding with an explosive laugh: “Let’s be honest, he dresses better now that I’m in his life.” “He’s a klepto, but it does look good on him,” she admits. “But I’m very lucky he appreciates fashion, because he can get excited about it with me.” We speak the morning the Netfl ix documentary, Robbie Williams, drops, and Robbie has just fl own to Australia to tour – leaving Field Williams discovering he’d nicked her socks. Looking back, it feels like an inevitability Field Williams took this path. “I always loved clothes, much to my mum’s chagrin. I loved clothes too much,” she says – and it’s hereditary. “I had a grandmother who was incredibly fashion forward; even in her 80s she was wearing young designers in Paris, drinking until two in the morning with a bunch of cool fashionistas. She was a real inspiration to me. I think her love of fashion and her fabulousness trickled down… And I’m grateful to her for that.” But now, Field Williams is looking towards the future and the next collection she’ll be designing. Every time she gets to see her clothes in the fl esh, she says wryly: “It feels like Christmas all over again. It’s like a mini birth every time without all the vaginal tearing – it’s wonderful.” WW

86 WOMANSWAY.IE T V presenter and former Coronation Street actor Nicola Thorp says being pregnant with a baby girl has made her even more determined to campaign for gender equality. “It’s defi nitely not made me softer, I’ve turned into more of a lioness on stuff,” says the host of TalkTV’s breakfast show, Talk Today, alongside co-host Jeremy Kyle, which launched in October. “It’s no longer about me fi ghting for myself, it’s about me fi ghting for my daughter – and not just on issues of misogyny, but issues of race as well.” The 35-year-old, who played Nicola Rubinstein in the ITV soap from 2017 to 2019, is engaged to actor Nikesh Patel and they announced they were expecting in September. “There are people out there, believe it or not in 2023, who don’t think me and my partner should be having a baby, because we come from different ethnic backgrounds. So I really feel even more strongly on issues of racism.” Now in her third trimester, the early mornings as a breakfast show host have been suitable preparation for what’s ahead. “I have to be in that makeup chair at 4am. I feel like this job has been perfect for getting me ready for motherhood, looking after a newborn!” she says with a laugh. Thorp fi rst made headlines in 2016 after being sacked from her receptionist job for refusing to wear high heels – she started a petition that was debated in Parliament to change the law on sexist dress codes. Now, she’s an advisor to Labour on stalking and harassment, having been a victim herself. In April, Ravinderjit Dhillon, 30, was convicted of stalking involving fear of violence, following a terrifying two-year campaign against the presenter, during which he used multiple online aliases, initially sending an intimate photo and later making rape threats. STANDING Tafi Nicola Thorp on pregnancy, being a victim of stalking, and prioritising her career.

WOMANSWAY.IE 87 By Lauren Taylor, PA IN PERSON Thorp says it “makes a big difference knowing he is in custody, awaiting sentencing”. She adds: “The cruel nature of anonymous cyber-stalking is that you don’t know the identity of the person who’s doing it, so they become everybody or anybody in your life. “Some days, I wouldn’t think about it at all, and other days I’d just get a funny feeling at a bus stop and think, was that guy looking at me a bit weird? Is he following me? Is that the same guy that was in the shop that I was just in?” LEGAL CHANGE Following her campaigning, Thorp received a lot of messages from women who wanted help reporting their perpetrators – and she says Dhillon even used this as a tactic to contact her. “He pretended to be a woman who had been harassed by a boss, who wanted me to meet with her to go to the police,” she says. “It’s really quite sick. “The most emotional I got was when I came face-to-face with him at a sentencing hearing – because it’s quite an overwhelming thing to see the man who’s obsessed over you for years.” She’s since called for a legal change so that victims can be told by police the identity of their alleged stalkers before seeing them in court (Thorp fi rst saw her perpetrator in the queue entering the courthouse). “I wasn’t allowed to know who he was. I knew that there was this man out there who’d been anonymous for years, and he knew everything about my life. And I knew nothing of him – police wouldn’t even tell me if he was an ex partner,” she says. “So that was pretty scary. I want to make sure that that’s changed for other people.” Thorp has never held back from speaking out publicly to shine a light on gender inequality. In 2019, she told the Mirror she was once locked in a toilet at work aged 19, and wasn’t allowed out until she kissed the manager. At 21, she says she was harassed by a married director, and later by a man in the public eye who approached her to do a documentary – ironically on women’s rights. “Women feel like we need to toe the line, we need to stay quiet, we need to stay in our lane. I was a little bit too gobby for that,” says Thorp. “I would think to myself, is this a world that I would accept for my daughter? Am I happy with the way things are right now if I were to bring a little girl into this world? Hey, look, I am now! “Initially, I was a bit of a thorn in the side of people, this campaigner who a lot of people said, ‘Oh God, isn’t she just attention-seeking? Shouldn’t she just shut up and wear her fl at shoes and stop complaining?’ “Oh God, isn’t she just attentionseeking? Shouldn’t she just shut up and wear her flat shoes and stop complaining?” With fi ancé Nikesh Patel “There were defi nitely days in the early stages of campaigning, where I would be the subject of a debate and people would start talking about my appearance, rather than what it was that I was fi ghting for.” Now though, with a platform on the new TalkTV show, her fi rst broadcasting role, she says she can “make a real difference” – and it feels “empowering”. Thorp calls herself and co-host Kyle an “unlikely duo” for the show, which covers all aspects of news, views, entertainment and sport, but she’s “really proud” of their work. She’s all too aware of the expectation that women will put their careers on hold to have a child though, and “spent some time really fretting” about the timing of the new job and her pregnancy. “This is the biggest opportunity of my career so far and I would have hated to have felt like I couldn’t have said yes, purely because I was ready to start a family.” Thankfully, she’s received nothing but support from work, but she knows women can face a whole new set of prejudices if they become mothers. “A lot of the stigma comes from women ourselves,” she refl ects, “putting pressure on other women to give birth the way they did, or raise a child the way they think is right.” Thorp isn’t planning to take a long maternity leave, because, she says, work is “really, really important” to her sense of identity, and she’ll share parental leave with Patel. “The acting industry is really sporadic, Coronation Street was the most regular work I had. When there were long or short periods where I didn’t know what I was doing every day, I felt purposeless,” she says. “When I moved into broadcasting, I think that came hand in hand with me fi nding my identity. I wasn’t playing a character anymore, I was being myself. I really feel like I’ve come into my own.” WW

88 WOMANSWAY.IE you are left with a famous face? Where do you go? How diffi cult is it to get back into society? That’s the key to the book.” Today, the musician and actor lives in a country pile in Hertfordshire, has more work than he needs, a happy 35-year marriage to wife Shirlie (of Pepsi & Shirlie fame), and two children – radio presenter Roman, 30 (with whom he appeared on Celebrity Gogglebox), and singer-songwriter Harley Moon, 34. The novel – a thriller involving London gangsters, drug dealers and an eclectic mix of musicians, with a tabloid hack and a music journalist thrown in for good measure – centres on pop has-been Johnny Klein, who lived a real rock’n’roll life back in the day, welcoming all that drugs, women and fast living threw at him. He’s now broke, has had to sell his home, THE GAME PLAYING Spandau Ballet’s Martin Kemp talks about life after the band and his new novel. debut novel The Game, which features a washed-up pop star from the Eighties, who has lost everything but is still recognised in the street. “My biggest fear when I was in the band, especially in the middle of the Eighties, was it coming to an end, having nothing left, or all you’re left with is a famous face. And people recognising you,” admits Kemp, 62. “I always think, what would happen S if you’ve got absolutely nothing left, but pandau Ballet bassist Martin Kemp’s biggest fear during the band’s heyday was that he would end up broke but still famous. He explores the theme in his

WOMANSWAY.IE 89 By Hannah Stephenson, PA IN PERSON and regrets the way he treated his ex, with whom he has a daughter. The name Johnny Klein was the alias Kemp used during those heady Spandau days.“He was the name I checked into hotels under, I paid my bills under, he was on my and new projects include a ‘mockumentary’ sequel to the critically-acclaimed The Kemps: All True, a BBC Two spoof about the Spandau Ballet stars’ life and music career, in which he stars with his brother Gary, who wrote the hit songs for the band. He has also just launched a menswear collection with Sainsbury’s. But there have been obstacles he’s had to overcome along the way, most notably in 1995 when he was diagnosed with two brain tumours. Kemp needed treatment to remove them over the following three years, and the long convalescence resulted in a signifi cant period off work. “I was on the fl oor. I didn’t know what was left or right when I was in the middle of bag tags that followed me around the world,” he remembers. “It was always me and him.” The hardest thing of all is to be “famous and broke”, he writes. Kemp, though, has never gone as low as Johnny Klein. He doesn’t have to catch the bus to work or tap old mates for money. But, he recalls: “In the middle of the Eighties, when the band was at its height with our posters on the kids’ bedroom walls, we were spending so much money. “I knew the money that was coming in was only going to last for a few years. It wasn’t like this was money to retire on. And it was a huge fear of mine. What would I do? Where would I go? How do you spend your life hiding your face? The idea for the book is an extension of that.” Since those heady Spandau days, however, he has carved himself a lasting career as an actor and presenter, appearing in everything from the hit movie The Krays to top BBC soap EastEnders, reality shows including Celebrity Big Brother and Gogglebox with Roman Kemp, as well as DJing all over the country. Spandau reunion tours have come and gone – he says he doesn’t want another one – The Game by Martin Kemp is published by HarperCollins, priced €18.75. Available now. With Spandau Ballet in 1985 With brother Gary that. And you’ve got to remember, that brain tumour period lasted for probably four or fi ve years before I came out of it,” he recalls. “When I was in the middle of that, things were so dark that I wouldn’t relate it to Johnny Klein. It was its own battle.” He says he never got as low fi nancially as his fi ctional hero, but he wanted to explore what it would be like to fall that hard after enjoying such dazzling success. “There’s a big part of me in Johnny, but there’s also a big part of lots of rock stars I have met over the years, from Townshend to Bowie, from Jagger to Iggy, the boys from Quo or the guys from Queen,” he writes in the foreword. He also says fame has its payoffs and upsides, but constant recognition is diffi cult. “Fame isn’t an easy thing to deal with at the best of times. When you’re younger, you enjoy every minute of it, you’re bringing it on, you love the idea of it and it’s good for your ego. “The older you get, you realise that fame is just a ticket to be able to get a better job. It’s just part of life. It’s not as easy a run as everybody would think it is, when every time you go out people are looking at you and pointing, talking about you.” In a recent interview on the Radio Times podcast, Roman Kemp said his father didn’t have one friend. “You withdraw with fame,” Kemp admits now. “You withdraw your circle of friends. Yeah, I think I can count my friends on one hand, pretty much, and it’s usually my old friends that I started with, within the band, or people I’ve known since before I was famous.” He leads a quieter life these days, he agrees. “When I was younger, it was all about the evening and going out – now I’m up at six in the morning, enjoying the daytime in my garden. I’m never happier than when I’m covered in mud, having spent the day doing the lawns and the digging.” He has another novel to write. He also doesn’t miss Spandau Ballet anymore, he adds, although there was a stage when he did. “I would have done anything to get it back together. When we fi rst got back together in 2015, that tour was absolutely the highlight in my life because I’d missed it for fi ve years before that, and the way we split up. “But when I look at Spandau now, if I catch it one day on TV on one of the music channels, if I catch myself or listen to the band on the radio, it’s almost like it’s not me anymore,” Kemp refl ects. “It’s like I’m enjoying it in the same way you would enjoy it or anybody else, that it’s part of my history – and that’s a far nicer way to enjoy what I did.” WW “I always think, what would happen if you’ve got absolutely nothing left, but you are left with a famous face? Where do you go?”

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CHARITIES WOMANSWAY.IE 91 By Andrea Smith Here are some of the ways you can help make a difference to the lives of people and animals in need in 2024. LEND A HAND Help animals by volunteering with My Lovely Horse Rescue, a charity operating in the Leinster and Cork regions that rescues, rehabilitates and rehomes equines and other animals. It has three farms for rescued animals, and requires volunteers for help with all aspects of the organisation, including administration, call logging, fundraising, daily farm duties, transport and online support. If you are looking for a pet, you could apply to adopt one there. Visit mylovelyhorserescue.com Give time one evening a week to help Dublin Simon Community with its soup run service for people who are rough sleeping. The service operates seven nights a week in seven counties, 365 days a year. As a part-time volunteer, you can also take on roles in HELP OLDER PEOPLE Volunteer with Alone, which works with older people, including those who are lonely, isolated, frail or ill, homeless or living in poverty. As a Support and Befriending Volunteer, you will provide companionship and practical support to older people through a weekly visit. The service is designed to reduce feelings of isolation and loneliness, provide assistance to solve everyday problems and enable older people to feel secure at home. Visit alone.ie Help Families and Children Shop at one of Barnardos' seven shops across Ireland as your purchases will help ensure that vulnerable children in Ireland get the support they need to overcome childhood adversity. You could also donate items to be sold in these stores or volunteer to work as a retail assistant. Other volunteers are needed to help raise funds, provide offi ce support, and share professional expertise to help achieve better outcomes for children. Visit barnardos.ie Donate to Unicef to send vital aid to help the children of Gaza and the wider state of Palestine, whose lives have been fi lled with the charity’s social club, treatment and housing services and charity shops. All volunteers are provided with induction and training on commencement of their roles. Visit dubsimon.ie Help Homeless People Help Animals in Need misery and trauma since the confl ict with Israel began. The charity says at least 5,350 children in Gaza have been killed, while more than 8,660 children have been injured so far. Your donation will help to provide functioning hospitals and access to medicine as well as safe drinking water and sanitation supplies. Visit unicef.ie Help Children in Gaza

QUICK FIRE 92 WOMANSWAY.IE By Andrea Smith Róisín O’Farrell was chosen as Visual Artist of the Year at the IBAM Chicago 2023 Awards Gala. She paints vibrant, emotionally resonant works that capture the essence of home, family, and the human spirit. Who or what makes you laugh? Children ‘jump scaring’ their poor parents. Gets me every time. Or, failing that, being caught by the dry delivery of sarcastic wit. What is one thing you still have from your childhood? My nana’s vintage china. I replaced the missing pieces on eBay and still use them on special days. What book are you planning to read? Ulysses. One day. But I just finished the more accessible Still Life by Sarah Winman this week and loved it. What’s the best thing to have happened to you this month? Being presented with the IBAM international art award in Chicago. Liam Neeson, Gabriel Byrne and Sharon Shannon, among others, were previously honoured, so that was pretty amazing. Heels or flats? On the way to accept the award, we couldn’t get a cab, and I ended up having to walk 10 blocks in impossibly high, diamanté heels. I don’t think I will ever recover from it. So, no heels for a while, please. What is something you can’t do? I have done so many things in my life that seemed impossible, like raising two kids alone or becoming a successful artist in a recession, that I don’t ask myself that question any more. Who is your style icon? Can I choose two? Jennifer Aniston for easy style and Iris Apfel for colour and confidence at any age. Is there anything you wish you were really good at, but aren't? Picking the winning Lotto numbers. What did you want to be when you were 12? I think I wanted to be a vet. I was mad about animals as a girl, to the point of kidnapping the neighbour's cat to give it cuddles. Whether it wanted them or not. If you could choose somewhere else to live, where would it be? Even though my partner is from Malta and currently lives in Ethiopia, I will always have a home in Ireland. Either Dalkey or Kinsale or both, as that's where my family is from. Which trend would you like to see disappear forever? Vaping. I can't help feeling that we are sleepwalking into another major health crisis on this one. Who was your first celebrity crush? Daniel Day-Lewis in The Last of the Mohicans. Seriously, I don’t think I ever got over it. The most famous person in your phone contacts? Maybe Jeremy Clarkson, as he has one of my paintings. What was your worst subject at school? Maths. Oh dear god, it was dreadful. You're going out for brunch. What are you having? Well, I’m over smashed avocado on sourdough, so I might go with a classic Irish fry with great ingredients. Unless it’s a celebration, then it's mimosas, with a breakfast pancake board. When and where was your first kiss? Aged 13 at Busáras Bus Station on the last day of summer camp. It was romantic. We swore to make it work, but he lived in Louth and we never saw each other again. What’s the most important advice you’d give a teenager? Make the best decision you can and move forward. But know that nine times out of ten, you can change your mind if that decision turns out to be the wrong one. Who is your favourite solo artist? Glen Hansard. I love that he is open to collaborating with other forms of creativity and other artists, both very famous and not-sofamous. I think the real magic happens when we get together with others to work outside of our comfort zones or just do stuff for fun. WW roisinofarrell.com Brush A with Success

LIFESTYLE WOMANSWAY.IE 93 WE TRIED... held it for a count of four and followed the pattern. MIDWAY THROUGH I began to feel a little lightheaded by the second set. I decided that keeping my eyes closed was a good way to shut out the distractions. Despite my kids being now by my side asking me if I had the hiccups and was that why I was holding my breath, I managed to focus. The lightheadedness soon passed. END RESULT I didn’t set a timer, but it felt as though I had done it for around two-three minutes. I opened my eyes and felt a lot calmer. It was like some kind of circuit breaker had gone off in my head. The breathing sort of took me out of my moment and allowed me to let the stress go. I’ve since kept the technique up. I would say I do it at least once a day, some days just as a reset in the car. I fi nd if I’m sitting down, I’m able to do it for longer and it has a better effect. However, for the days when the chips are down and nerves are frayed, it’s become my instant quick fi x. WW WHAT? Box breathing is a simple breathing technique that claims to bring calm in just fi ve minutes. It involves breathing in for the count of four; holding for a count of four and exhaling for a count of four. Finally, you hold for a count of four before breathing in again. WHY? A nice perk of writing the mindset feature for Woman’s Way, is that I get to chat to some fascinating people. Many of these psychologists and life coaches talk about the benefi ts of box breathing. All the science says it helps reduce stress levels. While I love the idea of mindfulness and meditation, I often fi nd they don’t deliver immediate results. I liked the immediacy of this breathing technique and the rhythmic easy-tofollow pattern. Plus, the Navy Seals in the United States use it too, and while they may be tough, they don’t have anything on a busy working mum. So, if they can fi nd calm from it, I reckoned I could too. STARTING OUT It was a typically stressy day when I decided to give the box breathing a go. My seven-year-old had the TV on loud. My youngest was trying to break the world record for the number of questions he could ask me in a 24-hour period. I’d forgotten to take dinner out of the freezer that morning, so I was winging it with pesto pasta and waffl es. My email was pinging in the background, and the dog was barking. I felt like I was about to fl ip my lid. So, I closed my eyes and took a deep breath in through my nose, We’re all about self-care at Woman’s Way. In this issue Deputy Editor Niamh O’Reilly tries box breathing. Deep breaths “While I love the idea of mindfulness and meditation, I often find they don’t deliver immediate results”

OPINION 94 WOMANSWAY.IE By Grumpy Old Woman WHY is this a thing? MARRIED JUDGEMENT Changing or keeping your name after marriage is every woman’s prerogative, but why is it that those who choose to keep their name seem to attract added scrutiny and judgement? My friend was going through an airport recently with her young son, who has a different surname. Despite her toddler snuggling into her neck and repeatedly asking questions of “mammy”, she was subjected to extra scrutiny because her son had his dad’s name. Look, I get the safety aspect and she had all of her paperwork to prove she was her child’s mother, but she came away from the encounter feeling awkward. Another engaged friend is regularly lectured by colleagues because she doesn't plan on changing her name, and she is tired of having to defend her choice. A primary teacher friend came back to her school having married over the summer to fi nd that the sign on her room had been changed to ‘Mrs Byrne’s Class’, while her school email address had been amended. Her incoming class’ parents had all been given her fi rst name and husband’s surname and she was raging. It took her until the following year to get it all changed back, and by then, much confusion had ensued. All of the women in my parents’ generation automatically changed their name, but most of my friends didn't. I didn't get married but if I had, I wouldn’t have dreamed of changing my name because it’s completely bound up in my identity. It’s not a generational thing either. I went to three weddings in 2023 and all of the young women changed their names. One bride took time out of the reception to change her name on social media two hours after the ceremony. I get the romance of it all, but practicality suggests to me that changing your name causes confusion and you shouldn’t be judged for keeping your own name. There are many practical reasons to keep the name you were given at birth. For example, old school pals will recognise you when they want to reconnect on social media, and if the relationship goes wrong, you’re not stuck with the surname of somebody you now probably loathe and detest. A friend of mine became a midwife after she married and all of her professional qualifi cations were in her married name. When she divorced, she had to jump through hoops to re-register her qualifi cations in her old name. Several years later, she remarried and I was almost speechless when I discovered that she had changed her name again. I also had to try my hardest not to eye-roll heavily when trying to explain to two apparently puzzled women in business - one older and one younger - why a mother we were dealing with had a different name to her daughter. My friends with children tell me that the schools often call them by their childrens’ surnames, even though every piece of correspondence sent in is in their own name. Even the phrase ‘maiden name’ annoys me as you wouldn’t see a man’s name being described as a ‘bachelor name’. And why do children automatically take their fathers’ names anyway when it’s the women who do all the hard work growing and birthing them? I'm on a roll...WW

WOMANSWAY.IE 95 OUR SELF-KINDNESS ISSUE IN OUR NEXT BUMPER ISSUE Ditch the New Year/New You nonsense, it's often just another excuse to beat yourself up. We say you're fi ne the way you are and, if you really want to make a change, how about being kinder to yourself? We ask the experts how we can fl ip the script on negative self-talk and try a little tenderness instead. Tired of being triggered by toxic people? Learn how to cut ties in a healthy, positive way. You won’t want to miss it. THANKS HON Do you shy away from compliments or take them with open arms? The Woman’s Way crew looks in the mirror and tries saying something nice about themselves. How hard can that be? BEYOND THE BEANIE January is hat month and not just because of the weather. We all need something to cover up bad hair days. And there's more to headwear than a bobble or a beanie. PARED-BACK BEAUTY After a certain age it can be hard to replicate the fresh-faced ingénue thing. But it's possible to dial down the makeup and still look polished. IT KNITS Cosy up with wool. We round up the most stylish knits to keep you warm 'til spring. MAGNESIUM It seems like everybody's talking about it. But what is it and do you really need to take it? We fi nd out. PLUS The latest movie and book reviews, knitting, wellbeing features, celebrity interviews, amazing competitions and so much more… HITTING THE NEWS STANDS ON JANUARY 15