Black cultural hub on brink | Primark's inclusive change Reach
PLUS: Mum and dad's 'hard work paid off' after opening 'surprise email'
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People Move

 
 
 
 
Alma Aganovic
 
 
 
 

The Mirror’s Instagram project, #PeopleMove, highlights the stories of those seeking sanctuary in the UK. This week we heard from Alma Aganovic about why her childhood letters are special.

In 1993 Alma fled Bosnia with her mother and brother as medical evacuees to the UK, during the Bosnian war. Alma says: “These are the letters I wrote to my friend during the war. I was just 15 when it started. One minute we were planning a weekend out and then, low and behold barricades were being put up. It was scary.

“The year 1993 was the year of hell for me. My dad was killed in a head-on-collision when a car was driving in the wrong direction to avoid a sniper. Then my brother was involved in an accident which saw his jaw crushed, the bones shattered.”

 
 
 
 
 
 

'We run Ealing's only Black cultural hub - it'll close unless we raise cash for new lease'

 
 
 
 
Michelle and Carlene, co-founders of CACE
 
 
 
 

The Caribbean and African Collective in West Ealing (CACE) - the only Black cultural hub in the borough - is facing closure if it can’t raise £65,000 for new premises.

The organisation was given a 'meanwhile lease' in February 2025 to launch its first physical site but this expires in just over a month, with building works planned at the site.

Now, founders are trying to raise funds to secure a lease elsewhere.

So far, £205 of the £65,000 needed has been raised via Gofundme.

Michelle Brooks told the Local Democracy Reporting Service (LDRS) that West Ealing has long been "the heart of the Black community" in the borough. She added: "It's all about sharing and preserving these stories.

"Especially for young people, who live on the internet, we want to keep the stories alive, get them to connect with the older people. It's inter-generational, we have open mics, poetry, storytelling, drop-ins, and it's a place where you can just have a chat and share your problems."

 
 
 
 
 
 
Primark to bring '15 years in the making' change to mannequins
 
 
 
 
Mannequins in a Primark window
 
 
 
 

Primark has introduced a seated mannequin intended to depict a manual wheelchair user, a move the retailer described as "15 years in the making".

It forms part of its effort to widen inclusion and improve in-store representation.

Named "Sophie", the mannequin was inspired by and co-created with British television presenter, disability advocate and wheelchair user, Sophie Morgan.

Morgan says: "This project is incredibly close to my heart - it’s been over 15 years in the making. To be able to go into a major high street retailer like Primark and see a mannequin that looks like me is deeply emotional. ‘Sophie’ represents more than just a mannequin, she’s a symbol of progress and visibility.”

The mannequin will be in use in Liverpool, Manchester, Birmingham and Leeds.

 
 
 
 
 
 
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Untold food corner
 
 
 
 
Assidat Zgougou
 
 
 
 

Each week we share dishes from our rich and diverse food scene. This week our reporter Hedi Mehrez shares a favourite Tunisian desert that’s perfect for this hot weather, Assidat Zgougou.

Ingredients

  • 200g pine seed paste/Aleppo tree grains - zgougou.
  • 800ml water
  • 160g sugar (adjust to taste)
  • 80g flour
  • 800ml milk
  • 2 egg yolks
  • 65g sugar (for custard)
  • 1.5 tbsp cornstarch
  • 1 tsp vanilla extract
  • Mixed nuts to garnish

Method

  1. You first need to dilute the zgougou paste in water. You will then need to strain to remove any remaining grains.
  2. Mix with sugar and flour until you obtain a smooth texture. Instead of sugar, some may use condensed milk.
  3. While cooking on medium heat, you need to stir constantly until it becomes thick and creamy. Then pour it into four bowls.
  4. For the custard, heat milk with vanilla.
  5. Whisk yolks, sugar and cornstarch in a bowl.
  6. Gradually add the hot milk to the bowl, while whisking. Return to the heat until it starts to thicken.
  7. Pour the custard over the zgougou layer.
  8. Garnish with nuts and serve chilled.
If you have a recipe you would like to share, please email it along with a picture to maryam.qaiser@reachplc.com.
 
 
 
 
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