“The police told me at the time he will get a new identity and he’ll go under the radar with nobody knowing who he is.”

The mum of murdered teen Paige Doherty has said her daughter’s killer will receive a new identity upon his release from prison.

The 15-year-old was killed in a savage attack launched by John Leathem who left her with more than 140 wounds after she visited his takeaway in Clydebank on March 19, 2016. Letham, who pled guilty to murdering Paige, was originally sentenced to 27 years behind bars before his sentence was reduced to 23 years following an appeal.

Paige’s mother, Pamela Doherty, has now claimed police told her that the evil murderer would be given a fake ID if he was ever to be released, concealing his brutal crime for anyone who encounters him.

Speaking on the Jim King Podcast, Pamela said: “The police told me they were hopeful that he would receive one of the highest sentences for a child killer.

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“If he is to ever get out, he will have to show remorse and admit why he did it.

“But the police told me at the time he will get a new identity and he’ll go under the radar with nobody knowing who he is.”

Paige failed to show up for her part-time job at a hair salon after having slept at friend’s house on March 19, 2016. A neighbouring shopkeeper to her killer’s Delicious Deli told cops Leathem had closed his shutters and kept them down for an hour or so that morning after Paige entered his store around 8.15am and didn’t leave.

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Leathem even went into the nearby shop to buy bleach, gloves and bin bags. Pamela was later called by Leathem to reassure her that Paige hadn’t come into any harm in his shop before phoning her again the following day offering to supply rolls for the family during their search for Paige – but they refused his offer.

The schoolgirl’s body was discovered on March 21 in a woodlands off Great Western Road. Pamela was taken to the mortuary the next morning and saw Paige’s head tilted to one side – which she later learned that was to hide most of the dozens of stab wounds, cuts and slashes to her neck, face and head.

In March, we reported that Paige’s mum, Pamela, had challenged her daughter’s killer to meet her face to face, as she searched for answers on why he murdered her in a fit of violence.

She said: “I want him to face me, look me in the eye and tell me why he took my daughter’s life when she had so much ahead of her.”

Just four months after Paige’s death, Pamela set up the charity, Paige’s Promise, in her honour and she continues to support other families who had lost children in tragic circumstances.

Police Scotland, SPS, SCTS and the Crown Office were approached for comment.

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Jo Platt, of Leigh and Atherton, has made a public statement asking the prime minister to announce a ‘clear and measured timetable for his resignation’.

The MP said that her call for resignation came from conversations with her constituents, who are ‘losing faith’ in labour and ‘demanding change’.

MP Platt then stated that the National Executive Committee should allow Greater Manchester Mayor Andy Burnham to stand for the position of Labour leader.

(Image: UK Parliament)

MP Platt said: “Last week’s local lection results sent a clear message. In Leigh and Atherton, and in communities across the country, voters are losing faith in our party and demanding change.

“Keir Starmer is an honourable man who las led with integrity and professionalism. I believe he entered politics for the right reasons – drive by despite to improve the lives of working people. I also recognise the difficult inheritance this government faced, and the important achievements it has delivered in office.

“But the reality is that progress is nit being felt quickly enough by the people we were elected to serve, and Labour heartlands are now collapsing in front of us.

“The message from the constituents is clear and consistent: they want change, including new leadership. As the MP for this constituency, it is my duty to be honest about what I am hearing from residents on the doorstep.

Greater Manchester Mayor Andy Burnham (Image: Newsquest)

“As a movement we cannot progress under this leadership. That is why I am calling on the prime minister to announce a clear and measured timetable for his resignation, with an orderly transition of leadership to take place by September. This must not be a moment of chaos, but a moment of honesty, renewal, and democratic accountability.

“I also believe the National Executive Committee should allow Andy Burnham to stand, so that members and supporters can have a genuine choice about the future direction of the Labour Party.

“This is not a call made lightly. But leadership means listening, even when the message is difficult to hear. The country wants change and hope, and our party must now show that it is capable of delivering it.”

Last week’s local elections saw Reform take nine council seats in Bolton, with Labour only winning two seats out of the 20 contested.

Several high-profile labour councillors lost their seats, including former council leader Nick Peel.

Labout lost 1,460 council seats throughout the country, in areas such as Birmingham, Redditch, Hartlepool, Tameside, Hyndburn, and Cannock Chase.

In Wigan, the results were even more stark, with Reform winning 24 of the available 25 seats

Daily Record Political Editor Paul Hutcheon says the bold move may be the only way for Scottish Labour to win another Holyrood election.

Scottish Labour leader Anas Sarwar should heed the adage of never letting a good crisis go to waste.

Sarwar’s party is in a slumber after recording its worst election result since the creation of the Parliament.

They have gone backwards at every election since 1999 and polled a pitiful 16% on the regional List vote.

Friday’s humbling was Labour’s fifth loss to the SNP in row and they look to be in terminal decline.

Despite running a poor campaign, Sarwar is correct in his assessment that Keir Starmer’s hapless premiership was the key factor in the result.

Voters were furious with the Prime Minister and they took it out on Sarwar.

Scottish Labour was judged in relation to the UK party and a crushing loss was baked in months ago.

So what are Sarwar’s options for a rethink of this toxic relationship as he edges towards the end of his five year spell as leader?

READ MORE: Susan Aitken to stand down as Glasgow City Council leader after nine yearsREAD MORE: Top Scottish Labour MP urges Keir Starmer to quit as Prime Minister

With no leadership contest in sight, he has a degree of political space to bequeath a positive political legacy to his successor.

He could – although this would be inadvisable – maintain the status quo.

This would mean depending on UK Labour for cash, data and staff, as well as Scottish MPs being part of a wider group in the Commons.

It would also mean continuing to take the political flak in Scotland for decisions made hundreds of miles away in London.

Scottish Labour’s chances of winning the Holyrood election in 2031 would be linked to a more favourable political climate emerging at Westminster.

This “fingers crossed” strategy would outsource the party’s chances in Scotland to a failing UK party.

The next Scottish Labour leader could produce the best manifesto ever written, but success would be determined by events outwith their control.

Another option would be to seek greater autonomy from Labour south of the border.

But this has been tried before and voters make no distinction between Labour at Holyrood or Westminster.

A more credible option – if Scottish Labour wants to stand or fall on its own merits – may be to become an independent party, even with a new name.

This would involve becoming financially self-sufficient and having full control over policy and personnel.

Scottish Labour would be a separate party at Westminster with their own whipping arrangement.

They could break sharply with UK Labour on welfare or oil and gas jobs without facing any consequences.

Lord Haughey, who has helped bankroll Labour for years, recently outed himself as a supporter of the plan.

He said: “I’ve said for years and years and years that maybe we should look at an independent Labour Party in Scotland.”

Former party MP Brian Wilson, never an enthusiast for devolution, also wrote recently about a much looser arrangement between Scottish and UK Labour:

“This re-setting of the relationship would strengthen rather than weaken devolution because it would transcend the dividing line between what is reserved and what is devolved.

“It should be perfectly natural for Scottish Labour to take a different line from Westminster Labour on either side of that distinction, without childish charges of it being a “split”.”

And Monica Lennon, who lost out at the Holyrood election, wrote in 2020:

“We either continue at the mercy of the UK party’s distant structures or we become a party in our own right.”

She added: “If we look like a pressure group within a UK party structure, we will continue to be rejected.”

Becoming a separate party could be followed by producing a policy platform that chimes with voters.

Some Scottish Labour figures will inevitably counter that severing ties would be too difficult and result in the loss of shared resources.

But holding on to shared spreadsheets seems trivial compared to winning elections at Holyrood.

Twenty seven years of devolution have resulted in Scottish Labour collapsing from 56 MSPs to 17.

They have fallen from 908,346 constituency votes in 1999 to 440,708 last week.

Sarwar will not lead his party into the next Holyrood election and will likely be gone by the end of the year.

He has racked up two defeats in a row and will be wondering if he has any sort of legacy.

Creating a party that will be given a hearing by voters would fit the bill.

The order is for the A666 to be shut between 8pm and not reopen until 6am.

The closures will be in place overnight for three weeks to allow resurfacing works to take place.

This week the carriageway will be shut from 10pm until 6am up to and including Friday, according to signs placed at the slip road and National Highways.

This will prohibit all traffic from going on to St Peters Way, northbound carriageway towards Bolton from Kearsley Roundabout to Topp Way, to allow the works to take place.

Alternative route is via Farnworth, Manchester Road, Bradshawgate, Manor Street, Bank Street, Bow Street, Bridge Street.

Signs have gone up warning motorists about the closure. To keep up to date with with closures visit https://nationalhighways.co.uk/travel-updates/road-closure-report/

National Highways states: “Overall Scheme details: M61 northbound M61Nb Kearsley Spur to St Peters Way – carriageway for works on behalf of Bolton Metropolitan Borough Council.”

The popular bakery announced that it will be selling sausage rolls and other treats to holidaymakers jetting off from the Canary Islands airport.

Greggs previously operated shops abroad in Belgium in 2008, but said Tenerife was “the ideal location to test spreading our wings in an overseas setting”.

The company said the store in the international departures area will serve a range of bakes, rolls, sweet treats, and freshly-made sandwiches.

An artist’s impression of what the Greggs Tenerife South Airport branch will look like (Image: Greggs/PA Wire)

A Spanish Omelette Roll will be served for breakfast, along with freshly squeezed orange juice, prepared and bottled in-shop daily.

The bakery chain says the seating area will have a capacity of up to 92 customers.

Tenerife South Airport receives around 13 million tourists every year.

Half of those come from and go to the UK.

Saying the location was the perfect way to round off a trip without breaking the bank, Greggs chief executive, Roisin Currie, said: “Tenerife South Airport is a hub for millions of UK and international passengers each year, making it the ideal location to test spreading our wings in an overseas setting.

“It’s an exciting milestone for Greggs as we bring a slice of home to the Canaries, and we’re confident our great-value offering will resonate just as well under the Spanish sun as it does on the UK high street.”

Lagardere Travel Retail will work with Greggs to open the shop.

The business operates more than 5,000 stores in airports, railway stations, and other locations in over 50 countries worldwide.

Greggs planning to open 120 new bakeries in the UK in 2026

Back in March, Greggs announced it was targeting around 120 further openings this year as it highlighted ambitions to grow to “significantly more than 3,000 UK shops over [the] longer term”.

Sales growth was also supported by the expansion of its delivery business and an increase in evening trade.

More recently, like-for-like sales across its managed shops grew by 1.6% over the first nine weeks of 2026, with total sales up 6.3% on the back of store openings.

This announcement came despite a fall in statutory pre-tax profits, which dropped by 17.9% to £167.4 million for the year to December 27, compared with a year earlier.

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Greggs shared that this was partly linked to the tough market backdrop and a “spell of particularly hot weather” which knocked high street footfall.

It also told shareholders that total sales grew by 6.8% to £2.15 billion over the year, with like-for-like growth also buoyed by its continued store opening programme.

Will you plan to try out the Greggs store if you’re heading to Tenerife this year? Let us know in the comments.

Kirsty from Westhoughton and Zenub from Bolton are taking part in the final week of the heats, which leaves just 12 amateur cooks still with a chance of storming their way to MasterChef stardom.

It’s no easy journey as the first group of six are about to find out.

They must win over the judges and earn the right to wear a MasterChef apron. With the competition kicking up a gear, the contestants are battling for a place in the last quarter-final.

MasterChef (Image: BBC/Shine TV)

Q&A with Kirsty

Kirsty is 41 and lives in Bolton with her wife Alison and their daughter.

How would you describe your style of cooking?

My style of cooking is classical but comforting with a bit of extra flair here and there. Just enough to make it interesting without messing with what makes a dish great in the first place. Big flavours and food that brings people together.

I’m a proud Northerner and I love cooking the classics – proper food, done right. Sunday roasts are a weekly occurrence in our house, no questions asked. For me, cooking is about getting people round the table and making sure everyone leaves full and happy. That’s what it’s all about and when I’m in my happy place.

How did you get into cooking?

I got into cooking when I was really young, helping my Nanna Jean in the kitchen. Me and my two sisters used to have sleepovers at hers most Saturdays, and come Sunday, we all knew our job because Sunday dinner wasn’t making itself! In our family, a proper Sunday dinner happened every single week without fail. No excuses.

Nanna Jean ran a tight ship in that kitchen, and that’s where I learned the basics—how to bake, how to cook properly, and most importantly, how to make food that actually tastes good.

What is your earliest cooking memory?

Those Sundays are my earliest cooking memories, and without doubt why I still love it now. It was never just about the food – it was about everyone being together, having a laugh, and sitting down to a proper meal.

What is your favourite ingredient to cook with and why?

It changes all the time to be fair, I’ll get obsessed with something for a few weeks and then move on, but if there’s one thing that’s in most of my cooking, it’s got to be garlic.

I absolutely love the stuff. The more, the better (within reason). It just makes everything taste better, great flavour, no fuss. If a recipe says one clove, I’m probably putting three in without even thinking about it. It’s just one of those ingredients I can’t cook without.

Unless it’s a pudding… although, who knows, it could work?

Who would be your dream dinner party guest?

Honestly, if I could choose anyone, it would be my Nan. Just one more Sunday with her would mean everything. Sunday dinners were and still are such a big thing in our family, and she was at the heart of it all. Those are the moments that stuck with me and shaped how I cook today.

We light a candle for her every Sunday and have her at the top of the table. It’s our way of keeping her with us. I’d give anything to sit down with her again, have a proper Sunday dinner, and just be together like we used to. She was my biggest critic, and I’d always look for her approval after the first mouthful – either an approving nod… or a shake of the head followed by, “That’s not your best.”

Why did you enter MasterChef this year?

I just felt like the time was right… maybe something in the stars. I’ve been talking about going on MasterChef for as long as I can remember, but there was always an excuse not to do it. Then we lost my Nan last year, and it really hit me that this is something I’d always promised her I’d do.

One of my friends kept reminding me that the deadline was coming up, so I finally stopped making excuses, took a bit of time out, filled in the application, and sent it off.

And then I was on the whirlwind journey! The fact I actually made it onto the show still doesn’t feel real.

Do you have a dream of working in the food world? What is it?

My dream would be to have my own little wine and spirits shop, maybe with a deli vibe, but with a few tables so I could scratch my cooking itch! Nothing too fancy – just a cosy spot with great food, a really good glass of wine, and maybe a cocktail or two that end up stronger than planned. Basically, somewhere people pop in for one and accidentally stay all night.

Outside of cooking what are your passions?

I love socialising with friends and family, having people round, hosting get-togethers, and especially firing up the BBQ in the summer. There’s nothing better than a house full of people, good food on the go, and a few drinks flowing.

In the summer months, you’ll usually find me playing rounders in the Bolton Ladies Rounders League. I’ve been with the same team since my teens and I absolutely love it – it’s a bit of fun, very competitive, and a great excuse to be out in the sun or rain!

Most of all, I love spending time with my wife and daughter, whether that’s a relaxed night in or a busy day together, it’s those moments that matter most.

Q&A with Zenub

Technology consultant, aged 33

Zenub lives in Bolton with her parents and brother.

How would you describe your style of cooking?

My cooking style reflects my identity – I’m British-Pakistani, so you’ll find a lot of that reflected in my food.

Growing up, my dad cooked many European dishes (he lived in Europe for ten years), such as fresh bread on weekends, lemon cake, French-style salads, and lots of pasta. My mum’s style of cooking is deeply rooted in Pakistani culture and we enjoy a lot of hearty, fragrant delicious meals. My travels also heavily influence my cooking; I love buying fresh herbs and spices abroad and recreating those dishes at home.

How did you get into cooking?

My mum, nan and aunts are my biggest cooking influences. My mum grew up on a farm, and our annual holiday visits to the farm in Pakistan instilled in me a love for fresh seasonal cooking. Everything was made from scratch; the wheat from the farm was used to make fresh bread in the tandoor oven in our garden, and the milk from our buffaloes was used to make butter and yogurt.

My nan and aunts only used what was in season, and we all loved that farm-to-table approach. Even now, although no one lives at the farm anymore, when I visit them, they still recreate that taste of home.

What is your favourite ingredient to cook with and why?

Without a doubt, my favourite ingredient to cook with is chicken. It’s budget-friendly and accessible, incredibly versatile – there’s a cut for every dish and occasion and a fantastic protein source that absorbs flavours really well.

Who would be your dream dinner party guest?

Dream dinner party guest would be Nigella Lawson as she is my all-time favourite chef. Her cooking style is effortlessly chic; she makes cooking seem approachable and not at all daunting. Most of her dishes are simple, flavourful, and easy to make.

Why did you enter MasterChef this year?

This opportunity has allowed me to explore my creativity and step outside my comfort zone! As a long-time fan, watching MasterChef has been one of my favourite pastimes, so the chance to contribute to a show I’ve followed for years has been an incredible and surreal experience.

Do you have a dream of working in the food world? What is it?

I’m a creative person and would love to share my recipes online. I’d also love to open a Pakistani inspired coffee shop serving small plates.

Outside of cooking what are your passions?

Besides cooking, I love to travel, exploring new places, cultures, and cuisines. I try to take as many holidays abroad as possible. Any excuse to escape the rain!

The show starts at 8pm on BBC One.

Imran Bashir, 50, was found dead at his home in February

A man charged with murder has pleaded not guilty in court. Imran Bashir, 50, was found dead at this home in Gladstone Street, Peterborough on February 4.

A murder investigation was launched into his death. Cambridgeshire Police charged Filippo Femminile, 31, of Ellindon in Bretton, with his murder.

Femminile has appeared at Cambridge Crown Court on Monday (May 11) for a plea and trial preparation hearing. The 31-year-old pleaded not guilty to murder.

A trial date has been set for Monday, September 7, at the same court. The trial is expected to last between two and three weeks.

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