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Helen Flanagan admits she’s “no superwoman”, and isn’t saying being a single parent is easy. But despite “running around like a blue-arsed fly” as she puts it, the former Coronation Street actress, who split from her footballer fiancé Scott Sinclair last summer, says her new single family life is working really well. “I co-parent with my ex-fiancé Scott – we’ve got three children together, and we were together for 13 years,” explains Flanagan, 32, who has just appeared on I’m A Celebrity… South Africa. “My friends help me with the children, because I do work nearly every day. I have a friend and we’re a girl gang together – I’m not superwoman! So that works nicely at home. “Scott’s living with his mum at the moment in Bristol, and my children are really close to their nana, so it works really well. My kids just have a really happy environment, with me and my friend at home, and then they have a really nice happy environment with their dad and their nana.” Flanagan, who lives in Manchester, says she has the children – Matilda, eight, Delilah, five, and two-year-old Charlie – “the majority of the time”, as their dad’s away playing football for Bristol Rovers a lot. “So it kind of can’t be helped, really,” she says. “But his mum is absolutely fantastic, we get on very, very well. She’s known me since I was 19, so I’m close with his mum, and she helps me a lot with the children.” The actress admits that although she misses her “babies” when they’re with their dad and nana, she makes the most of her child-free time. “I had my children not young, but young-ish – I had Matilda when I was 24 – and I just feel like I spent all my 20s being pregnant and breastfeeding at home,” Flanagan reflects. “So it’s kind of nice sometimes to have that time, because I know they’re in the best hands with Scott’s mum, and it’s lovely that I can spend some time with my friends and concentrate on my work and have some fun. So it’s nice, it works well. “Of course I miss them, they’re my babies, but I know they’re really, really happy with their nana and their dad, so I don’t have to worry. I do feel like the happier you are as a mum, the better it is for your child.” Most of Flanagan’s time these days is spent either working or looking after the kids – and deflecting her daughters’ pleas to get on social media. “I’m not ready for my five-year-old and eight-year-old to have social media yet – I don’t think it’s healthy for children to have social media too young,” she says. “Matilda’s desperate to go on TikTok and create her own content, and sometimes I feel a bit guilty because I’m on TikTok and Instagram and she sees that. So I said, ‘Why don’t you have mummy’s?’ and she said, ‘No, I want my own!’” As a compromise for the time being, the girls have been allowed a NickWatch connected smartwatch, which is free from social media but features games, music, safe connectivity with parents, and a GPS tracker. “A GPS tracker is such a comfort as a parent to have,” says Flanagan. “You can see where they are at all times, which is great. For me as a parent, I never keep my eyes off my children, they’re too precious. It’s just to have peace of mind.” New research by NickWatch found 41% of parents with a child under 10 years say their child has walked off on their own without them being aware. According to the survey, parents of children aged under 10 say they’ve ‘lost’ them five times on average. Fortunately, keeping a close eye on her kids means Flanagan has never been in that position, although she admits: “I’ve had a moment in a supermarket where I’ve kind of gone, ‘Where’s Matilda?’, and then I’ve seen her. But it’s common for people to lose their children, which is really scary – it’s the worst feeling in the world, and you need to have eyes in the back of your head.” But it was her daughter’s eyes that were on her, when Flanagan took part in I’m a Celebrity… South Africa recently, more than 10 years after she first took part in the show in the Australian jungle. “I loved the jungle, I really, really, did,” she declares. “It was just such anamazing experience. It was great to go back and redeem myself. I didn’t want to be pathetic and rubbish at the trials, and I had my little girl watching from home, so I couldn’t have not done it – she’d have been gutted, so that was my motivation.” Now she’s back, Flanagan, who last appeared as Rosie Webster on Coronation Street in 2018, says she’s currently doing a lot of work on social media and auditioning, and has “things in the pipeline that I can’t really share just now”. But she adds: “I’d absolutely love to go back to Coronation Street at some point, it’s just timing – I definitely want to do it at some point.” Helen Flanagan is helping to launch Nickwatch, a new connected smartwatch for children aged six to nine with built-in GPS tracking. Read More Strictly Come Dancing star Amy Dowden diagnosed with breast cancer aged 32 Joe Alwyn attends Celine dinner at Cannes Film Festival Madeleine McCann – latest news: Search of remote reservoir enters second day as police seen digging beside dam Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live

If you caught the recent series of Gordon Ramsay’s Future Food Stars on BBC1, you will no doubt be familiar with Florence – usually Flo – Rebattet. After searching in vain for cookery classes for her young son that would offer healthy options and make him as passionate about food as she was at his age, Rebattet decided to found her own cooking school for children and teenagers. She was inspired by the time she spent with her Italian grandma during the school holidays. “I used to spend weeks at her home and cooking was our daily activity,” she says. “I still love to remember how long our spaghetti was and she always let me lick the spoons!” For Rebattet, it’s fundamental to see the new generations cooking from scratch with seasonal ingredients. “To add flavour to our meals, we used to go to the garden and pick the necessary aromatic herbs. We also had plenty of strawberries that we would pick in the morning before it became too hot.” She decided to leave her nine-to-five job in HR and train as a chef in order to open her business, drawing on her experiences cooking with her son, who around 13 months old at the time. “Because of the memories I have of creating and enjoying food with my family, my dream is to recreate some of that with my son and all the kids who come along my cooking school, En Cuisine.” Here, she shares some recipes that are suitbale for children (with adult supervision if necessary) and are some of the many recipes she teaches at the school. Gateau de Savoie “I spent most of childhood in Biarritz, on the beach, with this cake stuffed in my mouth! I absolutely loved it and couldn’t get enough.” Prep time: 60 minutes | Resting time: 10 minutes | Cooking time: 15-20 minutes Ingredients: 75g sugar 3 eggs 50g flour 20g cornflour 2 drops vanilla extract 60g sugar Utensils: 2 large bowls Wooden spoon Cake mould Weighing scale A whisk Method: 1. In two large bowls, separate the egg whites and yolks. 2. Whisk the egg yolk until you reach a smooth texture. Then, add the sugar and keep whisking. 3. Whisk the egg whites until you get a stiff peak. Don’t forget to add a pinch of salt. 4. Add the egg whites to the egg yolk by folding the white into the yolks. Do not mix and always fold in the same way. 5. Add the vanilla, and the plain and corn flours into the mixture. Fold the flours into the egg mix. 6. Pour the mix in a mould and cook it for 30-40 minutes in a preheated oven at 170C. Gratin dauphinois “This is a typical dish from Savoie in France and is regularly eaten over the winter. The recipe below is from my mother-in-law who lives in Grenoble.” Prep time: 40 minutes | Cooking time: 1 hour Serves: 4 Ingredients: 1kg of potatoes 1 litre of double cream 5 garlic cloves Salt and black pepper 1 tsp grated nutmeg Utensils: Chopping board Big knife Peeler Grater Method: 1. Wash the potatoes and peel them. Keep the skin in a separate bowl. (These can be fried later to avoid wasting them.) 2. With your knife slice your potatoes (1cm thickness), using the bridge technique. 3. Peel your garlic cloves. Chop them into small pieces and then crush them using the blade of your knife. 4. Put some crushed garlic in the bottom of your pot and rub it all around. 5. Pour some double cream into the pot, sprinkle in some salt, black pepper and grated nutmeg. 6. Lay the potatoes on the cream until covered then pour more cream and seasoning. Repeat until you don’t have any more sliced potatoes. 7. Put in the oven at 190C for 1 hour. Little chef tips: The quality of the potatoes is very important. Don’t use jacket potatoes as the texture won’t be good when cooked. Instead use potatoes for frying. Belle de Fontenay and Desiree are the best varieties for the Gratin Dauphinois. Lemon and chia seed muffin cakes “One of my first sweet recipes when I started teaching children to cook at En Cuisine. This recipe can also be found in my cookbook Cook with Flo.” Prep time: 20 minutes | Cooking time: 20 minutes Makes: 6 muffins 100g of plain flour 80g of coconut sugar 80g of unsalted butter ½ lemon + zest 1 tablespoon of chia seeds ½ tablespoon of baking powder 2 eggs Utensils: Wooden spoon Weighing scale 2 large bowls Method: 1. Melt the butter and let it cool down on the side. 2. In a separate bowl, combine the eggs and the sugar until the mix is slightly white with bubbles on the top. Then, pour the flour into the mixture and stir. 3. Squeeze the lemon and add the zest. Pour the melted butter in the mix. 4. Add the chia seeds and the baking powder. Stir until you combine all the ingredients together. 5. Pour the mixture into the muffin tray and put it in the oven at 220C for 15 minutes. Little chef tips: You can swap the chia seeds with poppy seeds for a different flavour. Madeleines “This recipe for mouthwatering madeleines is from my recipe book Cook with Flo.” Prep time: 20 minutes | Cooking time: 15 minutes Makes: 20 madeleines Ingredients: 120g of plain flour 120g of granulated white sugar 120g unsalted butter 3 medium eggs Zest of one unwaxed lemon 1 lemon 1 teaspoon of baking powder Utensils: Madeleine tray 2 bowls Wooden spoon Grater Scale Method: 1. In a large bowl, mix the flour, the sugar and the baking powder. 2. Crack the eggs and separate the yolks from the whites. The yolk goes with the dry ingredients and the whites in a separate bowl. 3. Whisk the white with a fork until you get bubbles on the top. Add them to the flour and yolks mix and combine. 4. Melt the butter and wait until it cools down before pouring it on the mix. 5. Add the lemon juice and the zest. Stir well. 6. Pour into madeleine moulds and put them in the oven at 240C for 6 minutes and then 180C for 8 minutes. Your madeleines are ready when you see a little mountain on the top and a nice golden colour Little chef tips: Swap the lemon for ½ an orange or rose water. Roasted vegetable tray “I really like mine with rose water and dry pieces of rose in the dough! A classic dish which will bring crunchiness and colour to any meal and is particularly delicious served with the gratin dauphinois.” Prep time: 10 minutes | Cooking time: 1 hour Serves: 4 1 butternut squash 6 carrots 2 onions 250g Brussels sprouts 4 potatoes 2 heads of garlic Fresh thyme and rosemary Utensils: Chopping board Big knife Peeler Method: 1. Wash your vegetables and preheat your oven at 150C. 2. Boil some salted water and cook the Brussels sprouts for 15 minutes. 3. Peel your butternut squash and chop it into big chunks. Do the same for the carrots, onions and potatoes. All the vegetables need to be the same size to cook evenly. 4. In a tray, drizzle some olive oil and add all the vegetables. Toss with some salt, black pepper, rosemary and thyme. 5. Put the tray in the oven for 40 minutes. Check if the vegetables are cooked before getting them out of the oven. Little chef tips: You can play with the flavours by adding some spices. Smoked paprika and turmeric deserve a go for this recipe. Read More Is there such a thing as British pizza? The dish that defines me: Rosie Grant’s grave recipes Courgette season is nearly over – here’s three ways to make the most of them London’s new dessert was made by space engineers – and cost £50k How to cook to keep your gut healthy Leave Rick Stein alone – it’s totally reasonable to charge £2 for mayo and ketchup

By Liz Lee BEIJING Runners undeterred by thick smog engulfing the Chinese capital ran the Beijing Marathon maskless