Hollywood actress Angelina Jolie visited the Ukrainian city of Lviv on Saturday, popping into a bakery and going to the railway station to meet some of the people displaced by the war with Russia.
Jolie, 46, is a special envoy for the UN refugee agency, which says more than 12.7 million people have fled their homes in the past two months, representing about 30 per cent of Ukraine's pre-war population.
During the visit to the station, Jolie met volunteers working with the displaced, who told her that each of the psychiatrists on duty spoke to about 15 people a day.
Many of those in the station are children aged between 2 and 10, volunteers said.
"They must be in shock … I know how trauma affects children, I know just having somebody show how much they matter, how much their voices matter, I know how healing that is for them," she said in reply.
At one point during her visit to the station, Jolie tickled a small girl dressed in red, who laughed out in delight.
She also posed for photos with the volunteers and some of the children.
Later the dressed-down star was spotted in a Lviv cafe by Maya Pidhoretska who posted a video on Facebook.
"I am having a coffee and I see Angelina Jolie in Lviv," said the surprised resident.
Last month, in her role as special envoy, Jolie visited Yemen, where millions of people have been displaced by war.
Recipe
Garlicky shrimp in olive oil
Gambas Al Ajillo
Preparation time: 5 to 10 minutes
Cooking time: 5 minutes
Serves 4
Ingredients
180ml extra virgin olive oil; 4 to 5 large cloves of garlic, minced or pureed (or 3 to 4 garlic scapes, roughly chopped); 1 or 2 small hot red chillies, dried (or ¼ teaspoon dried red chilli flakes); 400g raw prawns, deveined, heads removed and tails left intact; a generous splash of sweet chilli vinegar; sea salt flakes for seasoning; a small handful of fresh flat-leaf parsley, roughly chopped
Method
▶ Heat the oil in a terracotta dish or frying pan. Once the oil is sizzling hot, add the garlic and chilli, stirring continuously for about 10 seconds until golden and aromatic.
▶ Add a splash of sweet chilli vinegar and as it vigorously simmers, releasing perfumed aromas, add the prawns and cook, stirring a few times.
▶ Once the prawns turn pink, after 1 or 2 minutes of cooking, remove from the heat and season with sea salt flakes.
▶ Once the prawns are cool enough to eat, scatter with parsley and serve with small forks or toothpicks as the perfect sharing starter. Finish off with crusty bread to soak up all that flavour-infused olive oil.
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