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TV news anchor Andrea Byrne asks you to host a Night In for Macmillan

ITV news anchor Andrea Byrne is asking people across Wales to host a Night In for Macmillan Cancer Support this May.

Now in its third year, Night In is a fun, hassle-free way to help raise money for Macmillan and ensure no one faces cancer alone. Last year’s Night In raised over £2m across the UK.

The popular ITV Cymru Wales presenter is no stranger to fundraising for Macmillan. In 2010, Andrea ran the New York Marathon and raised nearly £3000 for the charity after her family had help from Macmillan.

Andrea said: “I love running and I was really proud to complete my first ever marathon in New York while raising money for Macmillan. What really inspired me was my Aunt who had recently passed away from breast cancer. Both my Aunt and my Nana, who passed away from lung cancer many years ago, were helped by Macmillan nurses. Macmillan is really close to my family’s hearts”.

Andrea has shown her support by hosting a Night In for Macmillan with her friends and neighbours at her home in Bridgend.

Andrea is now appealing for people across Wales to host a Night In too: “Night In is a creative way to raise money. But you don’t have to do any training - it’s easy to take part. You’ll be having fun and helping people affected by cancer at the same time.”

Macmillan's Night In is simply about having friends round for a catch up, a laugh and something to eat and drink. There’s no 2am taxi to find and no queue at the bar – instead Macmillan wants you to enjoy some quality time in with your favourite people.

There are a million reasons for a Night In this May. To make a difference, simply register your interest at wait for your free Night In kit and ask your friends to donate whatever they can afford to your Night In.

Once you have signed up, let us know about your Night In plans on Twitter by using the hashtag #macnightin.


To mark this year’s Night In, Andrea has shared her top recipe for a really good Welsh Night In...

Andrea’s signature Welsh Night In dish: chicken and leek lasagna

Serves 4-6.

2 onions, sliced

4 leeks, washed & sliced

2 cloves garlic, crushed

700g closed cup sliced mushrooms

60ml hot vegetable stock

500g small broccoli florets

80g butter/margarine

80g plain flour

2 ½ pints semi skimmed milk

350g British mature cheddar cheese, grated.

560g cooked skinless, boneless chicken breast, diced.

5-10ml finely chopped fresh tarragon

Sea salt & freshly ground black pepper

12 sheets no pre cook lasagne

Fresh herb sprigs to garnish.



Place the onion, leeks, garlic and mushrooms in a saucepan with the stock and cook gently for about 10 mins, until the vegetables are softened, stirring occasionally. Remove from the heat, drain off the liquid and set aside.


Meanwhile, cook the broccoli florets in a saucepan of boiling water for 2 mins. Drain well and set aside.


Place the butter/margarine, flour and milk in a saucepan and heat gently, whisking continuously, until the sauce comes to the boil and thickens slightly. Simmer gently for 3 mins, stirring.


Reserve about half the sauce. Stir 140g of cheese into the remaining sauce, stirring until melted, then add the vegetables, chicken, tarragon and seasoning and mix well.

Spoon half the chicken mixture over the base of a shallow ovenproof dish or baking tin. Cover this with half the pasta. Repeat these layers, then pour the remaining sauce over the pasta to cover it completely and sprinkle with the remaining cheese.


Bake in a preheated oven at 180C / 350F / Gas Mark 5 for 40-45minutes until golden brown and bubbling. Garnish with fresh herb sprigs and serve with a mixed leaf salad and fresh crusty bread.