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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 hear from Hana Michael, 15, who was photographed with an Eritrean coffee cup.

Hana had to flee her home in the country when she was just seven - walking to Ethiopia with her family before settling in Nottingham.

The coffee cup is a reminder of their shared rituals and home. As she says: “When it is midday, the children are playing outside and the mothers are inside drinking coffee. It is a really nice atmosphere. When you get married, couples have many different sets with different designs, but this design is the traditional one. The set is placed on a traditional white table.

Liverpool lit the city green this week - in honour of its drag queen star, The Vivienne.

Fans and loved ones gathered outside St George's Hall on Sunday night as the building was illuminated to remember the late performer and proud Liverpudlian.

Green was chosen to honour The Vivienne's role as the Wicked Witch in both the West End and touring productions of The Wizard of Oz.

The moving vigil was organised by Sahir House, Liverpool’s oldest LGBTQ+ charity - a cause The Vivienne had always supported.

Friends shared heartfelt letters, tributes and anecdotes including music that was personal to their relationship and balloons were released.

A letter to the crowd from their family paid tribute to both them and the city that shaped their life.

It said: ”Your kindness and support has meant so much to us, as we all shared in sadness the loss of our son, brother, uncle, and a true icon.

Disabled Glasgow woman living in mould-riddled flat for almost two decades fears for her health

A disabled Glasgow woman says living in a mould-riddled flat for almost two decades has damaged her health.

Sarah, who is due to go for a hip replacement in under two weeks, has been told by doctors that many of her issues - including coughing up blood, lung issues, and a bout of potentially deadly silent pneumonia - could have been caused by the conditions in her home.

Sarah McEwan, 43, from Pollok, explains: ”I told the housing officer a few weeks ago that I feel like running across the road in front of a bus and they can take their keys back. That is how bad it is living here.

(Image: Refugee Food Stories project)

We love sharing recipes from around the world, this week it’s the turn of Sudanese meatballs - a brilliant picnic or centre piece dish, served with hearty rice and a delicate dipping sauce. This version comes from the Refugee Food Stories Project and will make enough for five people.

Ingredients

Meatballs

• 500g minced lamb
• 1 onion (150g), finely grated or minced in a food processor
• 1tsp ground coriander
• 1tsp ground pepper
• 1tsp ground cinnamon
• 100g breadcrumbs
• 3 garlic cloves minced
• 50g parsley finely chopped
• 1tsp salt
• Flour (approx. half a cup)
• 1-2 cups vegetable oil to fry meatballs

Tomato & yoghurt sauce

• 4 garlic cloves grated
• 2 Tbsp vegetable oil
• 1lt passata
• ¼ cup water
• Up to 250g Greek yoghurt (strained)
• ½ tsp coriander
• ½ tsp cinnamon
• ½ tsp pepper
• ½ tsp salt

Rice

• 250g basmati rice
• 500ml water
• 1 small carrot grated
• 1 small handful frozen peas
• 1 heaped Tbsp butter salt (50g)

Yoghurt and tahini dip

• 125g yoghurt
• 1 garlic clove
• Pinch of salt
• 25g tahini
• Pinch chili powder
• 1 tbsp lemon juice

Preparation (1hr)

Method

1. Mix all the mince ingredients (apart from the flour) in a bowl with your hands.
2. In a flat tray place ½ cup of flour and spread thinly.
3. Place the vegetable oil in a deep-frying pan, cover and heat whilst rolling the meatballs.
4. Roll the meatballs into small round balls (3-4cm diameter) and place in the floured tray. The recipe should yield around 25 meatballs.
5. Flour the meatballs well by gently shaking in the baking tray until they are lightly covered in flour.
6. Fry the meatballs between 6-7 minutes on medium heat, until they are browned. Remove and set aside.
7. Add two tbsp of vegetable oil in a deep pot, heat, add the minced garlic for the sauce and stir fry for a couple of minutes on low heat.
8. Add the passata, coriander, cinnamon, pepper, salt and some water and stir well.
9. Once the sauce starts to bubble add the yoghurt, shake to mix.
10. Take off the heat and stir quickly before returning to the hob.
11. Add the meatballs and simmer for 15 minutes on low to medium heat.
12. To make the yoghurt and tahini drizzle, add all the sauce ingredients and mix well in a bowl.
13. For the rice: add the rice, water, carrot and frozen peas to the boiling water and simmer slowly for 10 minutes.
14. Add the butter and cook for a further 5 minutes.
15. Serve a portion of rice with a ladle of 5 meatballs, a drizzle of the dip and a garnish of parsley.