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People Move

The Mirror’s Instagram project, #PeopleMove, highlights the stories of those seeking sanctuary in the UK. This week we heard from Francisco ‘Paco’ Robles about why his cufflinks and ashtray are so special to him.

Paco and his younger sister were two of 3,500 Basque children evacuated on 21 May 1937 - because of the Spanish Civil War. Paco, originally from Bilbao in Spain, was just 10 when he arrived in Southampton. He spent years living in different ‘colonies’ (settlements in the UK) and worked in munitions factories in the Second World War.

Paco, now 98, still lives in London, he says: “The cufflinks were from my mother and the ashtray from my father. They were given to me during my visits back to Spain.

“I still feel my mother's tears rolling down onto my cheek. I still remember my lovely house.

“The war had started on 17 July, 1936. Bilbao was bombed by the Condor Legion. The stukas (fighter aircraft) frightened the life out of you. They would throw hand grenades at the balconies. My mum would make us hide under the bed. I lost two of my friends.”

Dad told to plan daughter's funeral as 'this Christmas could be her last'

The dad of a little girl who has up to ten seizures a day because of a rare disease has been told it could be her last Christmas.

Eight-year-old Isla Laudry has Niemann Pick type c, which affects one in 150,000 people. Her condition has deteriorated over the last year and she is now bed-bound.

Dad Darren, from Netherton in Dudley, says: “Isla is now completely non-mobile, she is peg fed and has up to ten seizures a day and up to ten per night.

“We were told by doctors that she has 12 months left to live, but she's passed that. We have been told by the palliative care team to prepare for her funeral. Planning for my daughter’s funeral was by far one of the hardest things we've ever had to do.”

Teen who published first book at 16 recognised by major publishers

A teenager who dreams of becoming a full-time novelist has published her first book at just 16-years-old.

Vidhi Chanyal has been recognised by major publishers, Amazon and Waterstones, after releasing her book Arise - the story of a young boy during the Salem witch trials in 1692.

Vidhi from Glasgow, has also won the Young Author category at last year’s British Youth International College (BYITC) Inspire Awards at Scottish Parliament.

She says: "I had begun writing short stories in my spare time, but I also had my studies and I had to focus on them. When I won the BYITC Award, I felt I could achieve so much more, and it inspired me to continue.”

(Image: Sainsbury's)

Each week we share dishes from our rich and diverse food scene. This week we share an almond and clementine cake created by Sainsbury’s, perfect for the festive season.

Ingredients:

For the cake:

• 150g soft butter, plus extra for greasing
• 150g low-fat spread
• 300g caster sugar
• 4 medium eggs
• Zest of 3 clementines
• 125g flour
• 1 heaped tsp baking powder
• 200g ground almonds
• For the candied clementines
• 200g caster sugar
• 2 clementines, finely sliced

For the cream:

• 350ml double cream
• 350ml juice of 2 clementines
• 4 tbsp icing sugar, sifted
• 1 tbsp toasted flaked almonds to decorate

Method:

1. Preheat the oven to 180°C/gas mark 4.
2. Grease and line the bases of three 18cm cake tins.
3. Cream the butter, spread and sugar for 5-7 minutes until light and fluffy. Gradually add the eggs, beating well between each addition. Add the clementine zest.
4. Sift in the flour and baking powder and add the ground almonds. Mix gently to just combine.
5. Divide the mixture between the cake tins and bake the cakes for 35 minutes, until golden and springy to the touch.
6. Remove from the oven, leave to cool in the tins for 5 minutes, then remove from the tin, leave to completely cool.
7. Make the candied clementines. Increase the oven temperature to 200°C/gas mark 6.
8. Place the sugar and 200ml water in a medium saucepan over a low heat and stir to dissolve the sugar.
9. Then increase the heat and bring to a simmer. Add the clementines and simmer for 5 minutes. Place them on a lined baking tray and bake for 10-12 minutes. Remove and leave to cool.
10. In a bowl, combine the double cream, clementine juice and icing sugar, then whisk to medium peaks.
11. Place one cake on a cake stand and spread a third of the cream on top. Place the second cake layer on top and repeat. Top with the third layer and spread on the remaining cream.
12. Place the candied clementines on top and toss over the toasted flaked almonds. Scatter over sprigs of herbs to decorate.

MERRY CHRISTMAS TO EVERYONE CELEBRATING!

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