A frustrated Gerrit Cole allowed a grand slam to ninth-place hitter Luis Urías in the second inning, a two-run drive to eighth-place hitter Connor Wong in the fourth and lasted four innings as the New York Yankees dropped their seventh straight and fell three games under

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FRANKFURT Euro zone consumers lowered their inflation expectations for the next 12 months and three years in April,

Ange Postecoglou believes Tottenham have already passed plenty of tests this season – but he will not let the absence of nine first-team players at Wolves offer up an excuse for a dropoff in performance. Spurs suffered their first defeat of the Premier League campaign on Monday in a chaotic 4-1 home loss to Chelsea, which could have further consequences in the long term. Destiny Udogie and Cristian Romero were sent off during the London derby, while Micky van de Ven (hamstring) and James Maddison (ankle) suffered serious injuries that will rule them out until January. Postecoglou, however, is no stranger to a challenge given Harry Kane’s departure on the eve of the new campaign. “The first test? Losing the greatest ever player in this competition the day before the start of the season? Nah, piece of cake,” Postecoglou pointed out. “We lost players to almost season-ending injuries. Nah, don’t worry about it. Mate, there are tests all the time. “In my whole career, I figured out there are only two states of being as a manager: under siege, or it’s coming. I’m well aware that every day nothing runs smooth. There’s always challenges out there. “I just try and make sure I don’t change my state of being. It is what it is. “I try and focus on what’s important. We’re still building a team and an environment where people want to win. It’s not going to change from week to week. “It’s fairly extreme even for a person of my experience to lose five players in one game, but that doesn’t mean it’s any worse than anything we faced so far and it’s being a bit disrespectful to this group of players to say that everything has gone their way because it hasn’t. “From day one there’s been a real resilience and character in the group and they’re going to have to show it again. The first test? Losing the greatest ever player in this competition the day before the start of the season? Nah, piece of cake Ange Postecoglou recalls losing Harry Kane from the Spurs squad “We’ve had plenty of reasons not to be where we are, plenty of excuses in terms of the disruptions we’ve had already and some of the challenges we’ve had to face. “Fair to say we won’t be using any kind of reason for us not to perform at our best tomorrow.” Two of Postecoglou’s key decisions at Molineux and over the next couple of months will be trying to fill the void left by both Van de Ven and Maddison. Van de Ven’s injury on Monday resulted in Tottenham adopting an extremely high line and while Guglielmo Vicario impressed in the sweeper-keeper role, pundits questioned the tactic. But Postecoglou said: “I don’t try and lose games purposefully, trust me. I’m very much for trying to win a game of football. I get it’s slightly unconventional, that I kind of understand, but you don’t get from Australia to the Premier League by being conventional. “And trust me, this isn’t the first time people have questioned my madness. It’s got me to where I am and I continue to do it because I believe we can win that way, not because of any other reason.” Eric Dier made his first appearance of the season off the bench on Monday but is set for a regular role with Van de Ven injured until January and Romero suspended until next month. Postecoglou added: “Eric has been part of this football club for a very long time. “Every day he’s another one who has trained hard. He hasn’t had a lot of opportunities, but that’s because we’ve been pretty settled in terms of our back four and we haven’t had the need to put him in there. “He’s always been ready to be called up. Now he gets the opportunity. I thought he did well the other night. “I thought he handled it really well. His experience will be important for us, particularly with Micky’s absence and Romero being out for three games.” Read More Harry Maguire ‘showing he can do the job’ – Erik ten Hag ‘I heard what I heard’ – Tom Curry stands by racism claim against Bongi Mbonambi Katie Boulter has come ‘full circle’ as GB return to Copper Box for BJK Cup tie Mauricio Pochettino learned lessons from famous battle to mature as manager Mikel Arteta warns Aaron Ramsdale not to rush decision over Arsenal future Dawid Malan: I want to play on but I don’t know what my England future holds

ABU DHABI, United Arab Emirates--(BUSINESS WIRE)--Oct 16, 2023--

Warm summer evenings call for tasty meals, without having to spend hours in the kitchen. To help those looking for quick and easy summer mealtime inspiration, Discover Great Veg has shared a menu of tasty recipes packed full of our favourite vegetables, that can be on the table in under half an hour. With five flavoursome recipes to choose from, each inspired by global cuisines, there is something for everyone to enjoy. From the Moroccan flavours of the harissa and kale flatbreads, to the washing-up friendly, one-pot kale and carrot pilaf, these dishes are all fuss-free and can be made with minimal preparation. For a light and zesty supper with fewer than 450 calories, look to the Asian-style shredded chicken and kale salad. This dish takes less than five minutes to cook and is ideal for using up any leftover roast chicken you may have in the fridge. The Japanese-inspired salmon with soy, cavolo nero and sushi rice makes an impressive dinner, but takes just 20 minutes to get on the table. The kale and carrot pilaf is an easy, nourishing meal for all the family to enjoy, and better still – it only needs one pan to make. Finally, bring a taste of the Middle East to your day with the cavolo nero and chickpea falafelswith harrissa, a colourful dish that takes just 10 minutes to prep and 10 minutes to cook. Or the harissa, kale and hummus flatbreads is a tasty alternative to a sandwich and contains one of your five a day, is low in saturated fat and a great source of fibre, protein and folate. Asian-style shredded chicken and kale salad Serves: 2 Prep time: 10 minutes | Cooking time: 3 minutes Ingredients: 125g kale 1 small leek, shredded Zest and juice 1 lime 3 tbsp coconut cream 1 tbsp mayonnaise 1 tsp Thai fish sauce 1 carrot, shredded 200g roast chicken, shredded Method: Cook the kale in boiling water for 2 minutes, add then leek and cook for 30 seconds then drain and run under cold water. Pat dry on kitchen paper. Meanwhile, in a large bowl, mix together the lime zest and juice, the coconut cream, mayonnaise and fish sauce, toss in the carrot, chicken and kale mix, season to taste. Cooks tip: Great for leftover roast chicken from the Sunday roast and perfect for picnics. Cavolo nero falafels with harissa yoghurt sauce Serves: 2 Prep time: 10 minutes | Cooking time: 10 minutes Ingredients: 400g can chick peas, drained and rinsed 200g pack cavolo nero, thick stalks removed 1 tbsp tahini 1 clove garlic ½ tsp ground cumin ½ tsp ground coriander 2 tbsp vegetable oil 100g yoghurt (or plant-based alternative) 1 tsp harissa paste Method: Place the chickpeas in a food processor with the leaves from 2 stems cavolo nero, roughly chopped, the tahini, garlic and spices and blend to a coarse paste, season well. Divide into 8 and roll into balls. Heat the oil and fry the falafels for 2-3 minutes until golden, turning once half way. Remove and add the remaining cavolo nero, shredded and fry for 2-3 minutes, season. Meanwhile, mix together the yoghurt and harissa. Serve the falafels onto the cavolo nero and drizzle with the harissa yoghurt. Harissa, kale and hummus flatbreads Serves: 2 Prep time: 10 minutes | Cooking time: 5 minutes Ingredients: 1 tbsp olive oil 250g bag kale, thick stalks removed 1 tbsp harissa paste 2 flatbreads 100g hummus Pomegranate seed and toasted sesame seed to garnish (optional) Method: Preheat the oven to 200C, gas mark 6. Heat the oil in a large frying pan and fry the kale for 3-4 minutes, add the harissa and season. Meanwhile, warm the flatbreads according to pack instructions. Spread with the hummus and top with the kale. Serve sprinkled with pomegranate and sesame seeds if liked. Kale and carrot spelt pilaf Serves: 4 Prep time: 10 minutes | Cooking time: 30 minutes Ingredients: 1 tbsp vegetable oil 1 red onion, chopped 2 carrots, sliced 1 tbsp curry powder 250g spelt 800ml vegetable stock 50g sultanas 250g bag kale Coriander to garnish Method: Heat the oil in a large saucepan and fry the onion and carrots for 5 minutes. Stir in the curry powder and cook for 1 minute. Add the spelt and then the stock and sultanas. Bring to the boil and simmer for 15 minutes, stirring occasionally. Add the kale and cook for a further 5 minutes. Season to taste. Serve sprinkled with chopped coriander. Salmon with soy, cavolo nero and sushi rice Serves: 2 Prep time: 10 minutes | Cooking time: 20 minutes Ingredients: ½ small red onion, sliced 25g sushi ginger, shredded, plus 1 tbsp pickling juice 125g sushi rice 1 tbsp vegetable oil 2 salmon fillets 125g thick cut cavolo nero 2 tsp toasted sesame oil 1 tbsp soy sauce Method: Mix the onion with the ginger juice and set aside. Place the rice, 250ml water and a pinch salt in a small saucepan, cover and cook on a low heat for 15-20 minutes until just tender, leave the lid on and set aside. Meanwhile, heat the vegetable oil in a frying pan and fry the salmon for 10 minutes, turning halfway until cooked through. Cook the cavolo nero in boiling water for 3-4 minutes, drain well. Heat the sesame oil in a frying pan and fry half the onion for 2 minutes, add the ginger, cavolo nero, rice and soy and stir fry for 1-2 minutes. Serve the salmon on top of the rice mixture and scatter with the remaining onion. For more information about great veg and to discover more delicious simple recipes, visit www.discovergreatveg.co.uk Read More What to cook this week: Tomato tart, sweetcorn pasta and other summery suppers Tofu chicken to chickpea bacon – how and why you should make plant-based meat at home The dish that defines me: Mallini Kannan’s baked honey-soy salmon Breakfast for dinner and four other things you should cook this week How to save money in the kitchen according to top chefs Money-saving chilli con carne that absolutely slaps with flavour

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Greenpeace activists in France dumped nearly a ton of green algae outside the Finistere administrative headquarters in Quimper, Brittany on Monday, in protest over the amount of green algae off the coast caused by industrial and factory farming. Calling for an end to the construction of industrial cattle farms in the region, members of the environmental group unfurled banners reading “Green algae: asphyxiated Brittany” and “Brittany polluted: the state is guilty”. The activists released green and black smoke during the protest, and some were moved away from the algae by police as authorities moved in to clear the streets. Half of France’s over 3,000 factory farms are situated in Brittany.