Former BBC newsreader Kate Silverton has opened up about swapping her successful news career for becoming a qualified child therapist. In 2021, Silverton left her role as a newsreader because she was inspired by her “love” for child psychology. “My academic background is in child psychology, and becoming a mum really inspired me too,” she told the PA news agency. She continued: “My journey has really been decades long, both in understanding more about children’s mental health, and as a parent really benefiting from all the interviews and access to advice that I was given by incredible people.” The 52-year-old, who currently works in a primary school supporting young children with complex needs, admitted that when she competed in BBC’s ballroom dancing competition Strictly Come Dancing in 2018 (she was paired with professional dancer Aljaž Škorjanec and finished eighth), it was with a view of leaving journalism to train as a child therapist. “My interest has been long-held, and I’ve now qualified, and it’s absolutely my life’s passion. So I’ll be using journalism and all my presenting experience to raise awareness around children’s mental health and really to support parents. “I’ve had an incredible life in journalism [presenting BBC News at One and BBC Breakfast, among other high-profile TV and radio roles], and many, many years that have been really fulfilling. I think you’re always drawing upon the experiences you’ve picked up before, but as a mum especially, for me, this is now where home is, and will become my life’s work.” Silverton’s two children, Clemency, 11, and Wilbur, eight, are now aged 11 and eight, and were conceived naturally after Silverton and her husband, Mike Heron, tried IVF but it wasn’t successful. She continued to work as a journalist after Clemency was born, but took two years off when she had Wilbur in 2014. “I was freelance, but it got to the point where I thought I can’t physically do this – you know, I’m an older parent as well,” she said. “I had to make a judgement call – and I can only ever speak for myself, there’s no judgement for others. But I took two years out because I just couldn’t see any other way of doing everything, and doing it the way I hoped to. “It’s really, really hard for parents now, and I say to a lot of the parents I speak to in my clinical work, ‘Please, please, please do not berate yourself, we are living in a very challenging time’. We’re pulled in so many ways, we’re still doing a lot of work at home, and we’re expected to be present either at work, and/or at home. “So there’s no easy answer. But I think we owe it to our children to start asking, is this really working for us as parents? And is it working for our children?” Silverton, who is currently working on her second parenting book, added that she sees her career change as a “second act” in her life. “Ultimately, I thought I don’t want to be doing this, I don’t want to be in the newsroom on a Saturday night when my children are at home with my husband,” she said. With additional reporting from PA. Read More James Middleton says Prince George, Prince Louis and Princess Charlotte are ‘lucky’ A tennis court, walled gardens and a moat: Inside Brightwell Manor, Boris and Carrie Johnson’s new home Al Pacino, 83, is expecting his fourth child with girlfriend Noor Alfallah Kate Silverton on swapping her BBC news career to work as a child therapist Menopause and menstruation guidance launched for workplaces to support employees Watching Love Island this year? How to avoid comparing your body to what’s on screen

Sarina Wiegman has named her World Cup squad with 23 Lionesses now confirmed to be on the plane - and a selection of big names missing out. There were already set to be more than one huge star missing, with Fran Kirby and captain Leah Williamson both injured and set to watch on over summer as the England women’s team look to add the game’s biggest trophy to the one they won at Euro 2022 last summer. But as ever, where big calls have to be made, the manager must always leave some out - here are the key unfortunate few who have missed the call this time around. Beth Mead The biggest question mark was over Beth Mead and despite being ahead of schedule in her recovery from an ACL tear, the talented forward was not deemed close enough to full fitness by Wiegman to take a place in the 23. The 50-cap Arsenal attacker was desperate to make it, but it’s an understandable - if massive - call to leave her watching on. Steph Houghton The former England captain was left out of Wiegman’s Euros squad following an injury-hit season with Manchester City, and has not been given the chance for a recall despite the loss of skipper Leah Williamson. Wiegman had already admitted it was unlikely Houghton will make the World Cup after the 34-year-old gave an interview to the BBC where she said she has not given up hope of being selected. Houghton could have brought experience to the England squad but Wiegman had long since made up her mind. Esme Morgan Tipped by Manchester City manager Gareth Taylor as a future England captain, Morgan had been in and out of Wiegman’s squad this season, so a World Cup omission isn’t the biggest of surprises. The versatile 22-year-old started alongside Williamson against Australia in April, in recognition of her impressive club form, but England weren’t as defensively secure as usual. Her time will come. Jess Park Wiegman has had plenty of looks at the 21-year-old at various times this season, including during the Arnold Clark Cup where she started in midfield against Italy. Selection for fixtures against Brazil and Australia was another huge vote of confidence, even if she didn’t see much game time. Wiegman perhaps saw Park as a potential replacement for Fran Kirby but a shoulder injury that ended her season came at a bad time. Definitely one for the future and she’s named on the standby list for this tournament. Nikita Parris The Manchester United attacker has clocked up more than 70 caps but hasn’t been involved in a squad since November last year, having been an option off the bench for Wiegman in the successful Euro 2022 campaign. Having moved from Arsenal last summer Parris was hoping to find her best form, but despite playing a regular role in the second half of the WSL campaign, hasn’t quite managed to reestablish herself on the international scene. Parris had failed to find the net in the league between late October and late April, though did score twice in the last four matches of the season. Maya Le Tissier Another who makes the standby list, Le Tissier received her first senior call-up in November last year and has since won two caps, following a move to Manchester United last summer. The 21-year-old defender - an FA Cup runner-up two weeks ago - was on the bench for the Finalissima penalty shoot-out victory over Brazil in April and clearly has a big role to play in future, but will have to wait for her first major tournament. Read More England announce Women’s World Cup squad England Women’s World Cup squad LIVE: Sarina Wiegman announces group Predicting England’s World Cup squad: Who’s on the plane? The key questions facing England ahead of Women’s World Cup squad announcement What time is England’s Women’s World Cup squad announcement? Making World Cup squad would be ‘stuff of dreams’, says Man City’s Laura Coombs

We all know how important it is for the whole family to follow a nutritious diet and enjoy tasty meals together, but with the chaos that the school summer holidays bring, that can be no mean feat. We are here to help with five simple yet flavoursome recipes from Discover Great Veg to keep everyone at the dinner table happy and well nourished. With a range of cuisines to choose from and packed full of delicious vegetables, the whole family can enjoy sharing healthy meals together. For a fun family mealtime idea, the vegan Mexican bean, spinach and nacho crumble will have everyone coming back for seconds! One portion contains three of your five a day and costs just £1.25 to make. Containing vitamins K and A, low in fat, and a source of fibre, folate and protein, it can also be cooked in your slow cooker. Introduce the kids to wonderfully leafy green kale in the family-friendlypork and kale meatballs with spaghetti. If you don’t have pork, try using chicken, turkey or beef to make the meatballs. And for a healthy twist on the classic chilli, try the chicken and kale chilli. Flavoursome and high in protein, yet low in fat it is also a source of vitamin C and high in vitamin K. Everyone loves a pasta bake! Suitable for vegetarians, the spinach pasta bake is packed full of vegetables and contains 3 of your 5 a day. Or for another injection of spinach, try the cheesy baked eggs, which makes a stunning centrepiece and is also suitable for vegetarians. Both dishes are high in vitamin K and A, and a source of folate. Mexican bean and spinach nacho crumble Cost: £1.25 per portion Prep time: 10 minutes | Cook time: 25 minutes Serves: 4 Ingredients: 1 tbsp vegetable oil 1 red onion, chopped 1 tsp ground cumin 1 tsp chilli powder 400g can red kidney beans, drained and rinsed 400g can cannellini beans, drained and rinsed 1 corn on the cob, kernels removed 250g frozen diced butternut squash 400g can chopped tomatoes 2 tbsp tomato ketchup 260g bag spinach 100g tortilla chips, roughly crushed Method: Heat the oil in a large saucepan and fry the onion for 3-4 minutes, add the spices and then add the beans, corn kernels and squash and fry for 1-2 minutes. Stir in the tomatoes, with half a can of water and the ketchup. Bring to the boil, cover and simmer for 15 minutes, stirring occasionally. Add the spinach and stir until wilted. Transfer to a heatproof serving dish, sprinkle with crushed tortilla chips and grill for 1-2 minutes. Cooks tip: To cook in a slow cooker, prepare as above, stir in the tomatoes, water and ketchup and bring to the boil. Transfer to the slow cooker and cook on LOW for 4 hours. Stir in the spinach and finish as above. Pork and kale meatballs with tomato spaghetti Cost: £1.45 per portion Prep time: 20 minutes | Cook time: 30 minutes Serves: 4 Ingredients: 250g bag kale 2 tbsp oil 1 red onion, finely chopped 500g minced pork 1 tsp Italian seasoning 3 tbsp sun dried tomato pesto 250g spaghetti 400g can chopped tomatoes 2 tsp balsamic vinegar Method: Cook the kale in boiling water for 3-4 minutes, drain well. Squeeze out the excess moisture from half the kale and finely chop. Heat 1 tbsp oil in a frying pan and fry the onion for 4-5 minutes until golden, transfer half to a large bowl and mix in the pork, chopped kale, Italian seasoning and 1 tbsp pesto, season and mix well. Divide into 16 balls. Set aside the remaining onions. Heat the remaining oi in the same frying pan and fry the meatballs for 10-15 minutes until cooked through Remove and set aside. Meanwhile, cook the spaghetti according to pack instructions, drain, reserving a little of the cooking water. Return the reserved onions to the same frying pan, add the chopped tomatoes, vinegar, remaining pesto and kale and bring to the boil, stir in the spaghetti and a little of the cooking water and stir to evenly coat. Season. Serve the tomato spaghetti topped with the meatballs. Cooks tip: Try using minced turkey, chicken, lamb or beef instead of the pork. Chicken and kale chilli Cost: £1.95 per portion Prep time: 15 minutes | Cook time: 30 minutes Serves: 4 Ingredients: 1 tbsp oil 1 leek, sliced 1 clove garlic, chopped 2 tsp chilli powder 1 tsp ground cumin 500g minced chicken or turkey 2 tbsp tomato puree 400g can chopped tomatoes 400g can black beans, drained and rinsed 250g bag kale 1 ripe avocado, diced Soured cream and cooked rice to serve Method: Heat the oil in a large saucepan and fry the leek and garlic for 1 minute. Add the spices and then the minced chicken and fry until browned. Add the tomato puree, chopped tomatoes along with ½ can of water and the beans. Cover and simmer for 20 minutes. Meanwhile, cook the kale in boiling water for 3-4 minutes, drain well then stir into the chilli. Season to taste. Serve topped with avocado, a spoonful of soured cream on a bed of rice. Cooks tip: Try minced pork instead and serve on top of jacket potatoes. Spinach and pasta bake Cost: £1.44 per portion Prep time: 20 minutes | Cook time: 20 minutes Serves: 4 Ingredients: 75g cashews 1 carrot, sliced 1 sweet potato, diced 300ml almond milk 50g vegan hard cheese, grated 300g macaroni pasta 260g bag spinach 1 tbsp vegetable oil 1 leek, sliced 100g cherry tomatoes, halved 50g homemade breadcrumbs Method: Preheat the oven to 200C, gas mark 6. Cook the cashews, carrot, and sweet potato in boiling water for 10 minutes or until tender. Drain and puree in a food processor with the almond milk until smooth, season and add half the cheese alternative. Cook the macaroni in boiling salted water for 10 minutes, add the spinach until wilted, drain well and return to the pan. Heat the oil in a frying pan and fry the leek and tomatoes for 3-4 minutes until softened. Mix the sauce and leek mixture into the pasta and stir to combine. Transfer to an ovenproof serving dish, sprinkle with remaining cheese alternative and breadcrumbs and bake for 20 minutes until golden. Cooks tip: Try new potatoes or butternut squash to replace the sweet potatoes. Cheesy baked eggs Cost: £1.25 per portion Cook time: 25 minutes Serves: 4 Ingredients: 1 tbsp olive oil 2 leeks, trimmed and sliced 2 cloves garlic sliced 10 cherry tomatoes sliced 200g spinach 4 large eggs 100g mature cheddar grated Seasoning to taste Method: Preheat your oven to 180C. Add the oil to a medium pan on a low to medium heat then add in the leeks. Fry for 8-10 minutes until soft and caramelising. Now add the garlic and fry for a further minute. Add the tomatoes and spinach to the pan and cook down for 1-2 minutes. Turn off the heat and season well. Transfer the mix to a medium high sided baking dish. Crack the eggs on top of the veg mix. Sprinkle the grated cheese over the top and pop in the oven for 8-10 minutes. Take out of the oven and serve with some crusty bread For more recipes and inspiration, visit discovergreatveg.co.uk Read More A week’s worth of summery recipes (even when the weather is dire) The dish that defines me: Frank Yeung’s prawn wontons Discovering Sierra Leonean flavours in South London How to make cassava chips How to make a traditional Sierra Leonean rich cake How to make West African brasied beef shorts in peanut and coconut milk

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