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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

The latest NHL rumors involve Winnipeg Jets goalie Connor Hellebuyck, Toronto Maple Leafs center Auston Matthews, and Ottawa Senators winger Alex DeBrincat.The NHL Stanley Cup Final has yet to conclude, but many NHL teams are already moving on their offseason plans. In the past week, the Philade...

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Paris Hilton has shared new details about welcoming her second child with husband Carter Reum: daughter London. The 42-year-old DJ joined Today co-hosts Hoda Kotb and Jenna Bush Hager on 27 November, where she discussed becoming a mother of two to 10 month-old son Phoenix Barron and her newborn daughter, London. “She is just a little angel and my life just feels so complete with my little baby boy and my baby girl,” Hilton said. “We’re just over the moon.” When asked how her journey to motherhood compares to previous chapters of her life, the reality TV star candidly admitted: “I’m loving my mom era.” “I feel just so at peace, so happy, so grateful for my husband and this beautiful family and life that we’re building together,” Hilton added. “I couldn’t imagine anything else. I’m just over the moon with everything.” The socialite shared how her 10-month-old son has adjusted to becoming a big brother. While Bush Hager noted that Hilton’s children “are so close in age”, the Simple Life alum maintained that Phoenix understands there’s a new baby in the family. “I’m like: ‘This is your baby sister, London,’” she explained. “He’s just so gentle and sweet, and he’ll put his hand out and rub her arm or face.” Hilton - who has previously been open about the alleged abuse she experienced as a teen at the Provo Canyon School in Utah - went on to reveal how the lessons she’s learned throughout the years will impact how she raises her children. “Now being a mom and how protective you are, I’m just always thinking about one day when my kids are teenagers - how that’s a scary thing,” she said. Hilton added that she’s “always going to be there” for her children and will teach them how to deal with unwanted feelings. “Just not holding on to shame, that shouldn’t be on you. It should be on the people who hurt you,” the Paris: The Memoir author said. “The number one rule in our house is just to have kind human beings, so that’s who we’re raising them to be.” Hilton and Reum - who have been married since November 2021 - surprised the world last week when they announced the arrival of their second child together via surrogate. For the big announcement, the model posted a photo of a pink pajama set with the name “London” inscribed on the collared top. “Thankful for my baby girl,” she captioned the post. Much like the birth of her son Phoenix, Hilton waited until her baby girl was born to share her arrival with not only the world, but also her family. “The only people who knew were obviously Carter, my mom, and my sister. But my parents didn’t know when it was happening, they just knew that it was going to happen,” Hilton said on Today. “It was the best Thanksgiving surprise ever for everybody.” When Phoenix was born in January this year, the TV personality didn’t inform her family their surrogate gave birth until one week later. “Not even my mom, my sister, my best friend knew until he was over a week old,” Hilton explained on her iHeartRadio podcast, This Is Paris. “It was really nice to have that with Carter, be our own journey together. I just feel like my life has been so public, and I’ve never really had anything be just mine.” In a preview clip for her Peacock reality TV series, Paris in Love, Hilton’s venture capitalist husband shared his thoughts on keeping the birth of their first baby a secret. “I don’t think it ever hit me we weren’t going to tell anyone, that was really Paris,” Reum said in the teaser. “My initial inclination was to tell my family and get everyone excited, hers was to hold the secret.” However, her husband admitted that he understood why Hilton was apprehensive about sharing Phoenix’s expected delivery date. “But she’s had to go through life having to protect herself, so I was gonna do everything I could to be a good teammate,” Reum added.

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