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Grab your baskets and your blankets because it’s National Picnic Month (AKA it’s summer guys, just get out there). Nothing says dining al fresco in Britain than a sausage roll, but the recipe for honey and mustard sausage rolls below is so incredibly good you’ll want to make them all the time. The same goes for sandwiches, as long as they’re not soggy. Sometimes you dream about sandwiches, hoping they’ll be as delicious as you dreamed. Well, the mortadella, pesto, burrata focaccia sandwich with garlic confit aioli one below is. It has crisp pesto focaccia, pesto, burrata, mortadella, rocket and a homemade garlic confit aioli. Don’t forget dessert! These elderflower and raspberry jellies are so easy to make, transport and, most importantly, devour. Honey and mustard sausage rolls These honey and mustard sausage rolls are so incredibly good you’ll want to make them all the time. We’re using Asda’s Extra Special Orange Blossom Honey sourced from bees that feed on orange blossom in Spain and Mexico giving it a sweet citrus scent. Stirred into the filling and mixed with some fresh thyme to drizzle over the hot pastry when they come out of the oven. Just heaven! Serves: 6-8 Prep time: 35 minutes | Cook time: 25-30 minutes Ingredients: For the filling: 1 pack of Asda’s Extra Special Cumberland Sausages 1 heaped tbsp grainy mustard 1 tbsp Asda Honey Blossom Honey 2 tbsp chopped parsley Salt and pepper 1 sheet ready rolled puff pastry 1 egg, beaten Sprinkle of sesame seeds For the drizzle: 5 sprigs of thyme, leaves only 1 tbsp honey For the dip: 3 tbsp mayonnaise 1 tbsp grainy mustard Method: Preheat the oven to 200C. Line a baking tray with parchment. Remove the sausages from their skins and place the sausage meat in a bowl. Add the mustard, honey, parsley and season well. Stir to combine. Place the pastry on a board and cut in half lengthways. Divide the pork mixture in two. Place one portion of the meat on the long edge of one piece of pastry and shape into a sausage roll shape, pinching the seam and rolling it over so the seam is underneath. Repeat with the other roll. Brush with some beaten egg. Slice into portions and scatter with sesame seeds. Place on a baking tray and bake for 25-30 mins until golden and cooked through. For the drizzle, heat the honey gently in a pan for a minute and add the chopped thyme. Drizzle over the hot sausage rolls just before serving and serve with the mustard mayo dip. Enjoy! Mortadella, pesto, burrata focaccia sandwich with garlic confit aioli Sometimes you dream about sandwiches, hoping they’ll be as delicious as you dreamed. Well, this one is. It has crisp pesto focaccia, pesto, burrata, mortadella, rocket and a homemade garlic confit aioli. Serves: 1 Prep time: 15 minutes Ingredients: For the garlic confit aioli: 10 garlic confit cloves 1 cup garlic confit olive oil 1 tbsp lemon juice 1 egg Pinch of flakey sea salt For the sandwich: 2 slices pesto focaccia 1 x burrata 4 tbsp green basil pesto 75g Italian mortadella 25g wild rocket Method: Make the garlic confit aioli: Place all ingredients into a glass container or jug that is just wide enough to fit a hand blender. Blend all ingredients together while slowly incorporating all of the oil. Continue until you have a thick consistency. Store in an airtight container or jar in the fridge for up to 3 days. Assemble the sandwich: Cut your focaccia into thirds lengthways. Slice 1 piece of the focaccia in half. Drizzle cut side with olive oil and toast in a pan until golden. Assemble your sandwich by beginning with a layer of the garlic aioli, a spoon of pesto, followed by slices of the mortadella, burrata, torn in two, and rocket, finished with a pinch of salt and pepper. Top with the other half of the focaccia and cut in half. Enjoy! Elderflower and raspberry jellies These elderflower and raspberry jellies were always on the menu when I catered for parties and people always chose them. They were so popular, and they’re so easy to make. Serves: 6 Prep time: 15 minutes | Cooling time: 4 hours overnight Ingredients: 8 sheets leaf gelatin 350ml elderflower cordial 1 punnet raspberries Cream or ice cream (to serve) Method: Soak the gelatin in cold water for a few minutes, then drain. Pour 100ml of boiling water over the gelatin and stir to fully dissolve. Allow to cool for a couple of minutes, then stir in the elderflower cordial and 250ml of cold water. (I always wet the inside of the jelly mould if I’m planning on turning the jellies out afterwards before I add the jelly mixture). Divide the raspberries into glasses or ramekins or a large glass bowl and pour over the liquid. Cover and put in the fridge to set for at least 4 hours-it works best if left overnight. (If you want the berries to be suspended in the jellies, pour a third of the mixture into the moulds and set in the fridge, then add the berries so they lie on top of the set layer and pour over the remaining mixture). To remove from the mould, if using, dip the bottom briefly into a bowl of hot water, cover with a slightly larger plate and with one confident movement, invert the mould so that the jelly lands neatly onto the plate. Serve the jelly with cream or ice cream. Read More The dish that defines me: Alex Outhwaite’s Vietnamese bun cha It’s easier to make baklava at home than you might think Get set for Wimbledon with top pastry chef’s strawberry recipes Pinch of Nom: Healthy eating doesn’t have to cost the earth ‘Deliciously indulgent’ one-pot chilli mac and cheese Can’t decide between a cookie or a brownie? Now you don’t have to

The McFlurry plastic spoon, which sparked confusion among its fans for being hollow, is being phased out as the fast food chain seeks more sustainable alternatives.

A mother who says she experienced “hell on earth” was among the British tourists forced to flee Rhodes this weekend as fierce wildfires continue to rip through the Greek holiday island. Officials on the island, which sits southwest of Turkey in the Aegean Sea, launched Greece’s biggest-ever evacuation operation as the blaze tore through vast swathes of land, threatening resorts popular with holidaymakers. Tourists were forced to shelter in schools, sports stadiums, airports and alternative hotels as firefighters desperately fought to contain the flames, which officials fear may worsen on Monday as wind speeds more than double on the island. As Britons rushed to book seats on packed flights home after the evacuations, holiday firms including Jet2, the UK’s biggest tour operator, announced they would be cancelling services to Rhodes and would be sending empty planes to bring stranded tourists home. Airline easyJet said they would operate repatriation flights to bring home stranded British holidaymakers. Two rescue flights are scheduled on Monday and a third on Tuesday, they said. Greek authorities also told people in some parts of Corfu to evacuate due to further wildfires on Sunday evening. Around 19,000 people in total are reported to have been evacuated from Rhodes, the largest of Greece’s Dodecanese islands, which has a local population of about 115,000. Becky Mulligan, a 29-year-old training manager from Leicester, was staying at the Princess Sun Hotel in the Kiotari resort on Rhodes’s southeast coast when she, her five-year-old daughter, and sister, 20, were forced to quickly pack their bags and flee as the sky turned “orange”. “Smoke started coming up against the window of the hotel so we decided to run,” she told The Independent. “There were helicopters hovering above making the whole building shake. “We ended up legging it down a dirt track as the smoke came up around our legs. I thought I was going to die. It was like hell on earth.” Ms Mulligan and her family were forced to seek refuge on the beach as they waited for coaches to come and pick them up, which she described as the “most scary point”. She said hundreds of people were waiting to be evacuated with grown adults “basically trampling on children to get to the buses”. The trio was then taken to Gennadi Grande resort and from there bussed to another location, where they were forced to spend Saturday night on the floor of a hotel room. On Sunday morning they managed to escape safely, sharing a taxi with another family to the airport where their flight back to the UK was due to depart after 11pm. Dan Jones, a sports teacher from Torquay, Devon, said he had to climb onto a fishing trawler with his sons on Saturday night, describing it as “the scariest moment in my entire life”, adding: “What brave boys.” Ian Wakefield told Times Radio he spent the night in a school playground in Faliraki after being evacuated from his hotel in Pefki. He said: “It didn’t really feel real – being in imminent danger of being burned to death. Between midnight and around 5am this morning we were going through an evacuation which was pretty chaotic. “There were a lot of upset people and children who were understandably quite hysterical. It was all very confusing – the instructions from the hotel manager were unclear. “You had to make your own choice in the end. I’ve had to leave quite a lot of luggage in the hotel.” As fire crews struggled to contain the blazes and thick black smoke continued billowing into the sky, British holiday firms began cancelling flights to Rhodes, although some planes touched down on the island on Saturday night and early on Sunday morning despite the emergency. Jet2 Holidays cancelled all flights to the island until 30 July and said it would send empty planes to bring stranded Britons home, while Tui said it would cancel all flights and holidays until Tuesday. Thomas Cook later announced it had cancelled all holidays to Kiotari and Lardos – the areas of the island most at risk – until 31 July and would be in touch with customers to arrange “swift refunds”. It has also offered full refunds to customers due to depart for other parts of the island on Sunday and Monday who wish to cancel their trip. But some holidaymakers suggested that operators should have cancelled flights to the island sooner. Lowri Jones from Crymych, Pembrokeshire, Wales, described scenes of “chaos” at Rhodes Airport when she arrived there on Saturday night. The mother of one, 52, travelled to the Greek island with her thirteen year-old-daughter for a holiday. “It was absolute pandemonium at the airport, with long queues of people trying to find out what coach they were,” she told The Independent. “We booked with Tui and there has been very little communication from them. “We had been due to stay at the Atlantica Dreams hotel in Gennadi but were driven – without warning – to a completely different resort in the north of the island due to the wildfires.” She added: “Me and my daughter ended up spending the night on the floor with other people in a room with no air conditioning in sweltering heat – it was horrible. “To be honest, I don’t think we should have even been there in the first place. The flight was delayed because the pilot had to do a risk assessment to see if it was safe to land because of the fires. “Tui should have told us it wasn’t safe and given us a refund – at least that way I could have made a decision about booking somewhere else. Now I’m stranded in Rhodes and having to look at booking flights home.” A spokesperson for Tui said it is continuing to monitor the wildfires and appreciated the “distressing and difficult” situation for its customers. Anyone who remains in Rhodes is urged “follow the advice of the local authorities who are managing tourist movements in impacted areas,” they said. Britain’s ambassador to Greece said the Foreign Office had sent a “rapid deployment team” to help UK tourists who were among thousands forced to flee for their lives on Saturday as the wildfire spread. Read More ‘It was hell on earth’: British tourists describe fleeing Rhodes wildfire inferno Rhodes wildfire: How are British travel companies responding to the emergency? Corfu evacuations begin as fleeing Rhodes tourists spend second night in airport Holidays and flights to Greek island ravaged by fire cancelled UK airlines still selling tickets to Rhodes despite wildfire inferno Greece: Smoke turns Rhodes sky grey and hazy as wildfires continue to rage

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Max Verstappen will start on pole position for Saturday’s sprint race after beating McLaren’s Oscar Piastri to top spot by just 0.011 seconds. Verstappen qualified fastest here on Friday for Sunday’s Grand Prix, but he will line up in sixth after serving a grid penalty for a gearbox change. But for the 15-lap dash in the Ardennes, the Red Bull driver begins from the front after edging out the impressive Piastri in wet-dry conditions at Spa-Francorchamps. Carlos Sainz finished third, just 0.025sec adrift of Verstappen, with Ferrari team-mate Charles Leclerc fourth. Lando Norris took fifth for McLaren, while Lewis Hamilton and George Russell, who appeared to trip over one another in the closing moments, only seventh and 10th respectively for Mercedes. “It was difficult, but we stayed calm,” said Verstappen. “The gap to second was not as big as yesterday, but there was no need to risk it all. “My second sector was a bit careful – turns eight and nine were very slippery so I left a bit of time on the table – but I am still on pole and that is what counts. “Let’s see if it rains in the afternoon. I will try to have a clean start and have good vision and that is very important when it is wet.” The start of qualifying was delayed following heavy rainfall in the area, but the sun suddenly broke through allowing the action to get under way 35 minutes later than advertised. The final running took place on an almost dry track and the times tumbled as grip improved and the clock ticked down. Rookie Piastri, 22, looked to have done enough to take the spoils when he crossed the line fastest, only for Verstappen to steal his thunder “There wasn’t much left in that lap,” said Piastri over the radio. “Probably 11 milliseconds.” Verstappen is on course to gallop to his third world championship in as many years and the Dutch driver will be expected to extend his 110-point lead over team-mate Sergio Perez later on Saturday, with the Mexican only eighth on the grid. Eight points are awarded for the winner of the 15-lap dash, with a sliding scale down to to eighth place. The result of Saturday’s sprint, which could take place in the wet with more rain forecast, has no bearing on Sunday’s 44-lap main event. Lance Stroll’s gamble to switch from wet rubber to slicks with a couple minutes of Q2 remaining backfired as he crashed out. The Canadian driver lost control of his Aston Martin through the left-hand ninth corner, skidding through the gravel and into the tyre barrier. The front of Stroll’s machine was heavily damaged in the accident and the running was suspended. His crash meant team-mate Fernando Alonso, who turned 42 on Saturday, did not post a time, leaving him a disappointing 15th on the grid. Saturday’s race is due to get under way at 5:05pm local time (4:05pm BST). Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live How Max Verstappen and record-breaking Red Bull compare to Formula One greats I held my breath – Lewis Hamilton enjoys ‘extraordinary’ run to pole in Budapest Max Verstappen gives hope to rivals after coming 11th in Hungarian GP practice

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