Juanma Lillo will introduce himself to the Premier League at large on Sunday as he takes charge of champions Manchester City in Pep Guardiola’s absence. Guardiola’s little-known number two will call the shots from the dugout as the treble winners travel to Sheffield United without their influential manager. Guardiola is recuperating in Spain after undergoing back surgery earlier this week and so Lillo, who only rejoined the club this summer after a year away, finds himself in the spotlight. The experienced 57-year-old has had a varied and interesting coaching career, working in countries including Mexico, Chile, Colombia, Japan and China as well as his native Spain. He first joined Guardiola’s backroom staff after the departure of Mikel Arteta in 2020 and spent two years at the Etihad Stadium before leaving to take up a post in Qatar. City swept to Premier League, Champions League and FA Cup glory without him but Guardiola sought to bring him back after the exits of Enzo Maresca and Rodolfo Borrell at the end of the campaign. The pair have been friends since Guardiola played under Lillo at Mexican side Dorados de Sinaloa and were keen to work together again. “When I left was more of a ‘see you later’,” said Lillo at a press conference. “He’s someone very special to me, not only in footballing terms. “I am here to be with someone who’s been very important in my life.” Lillo recognises he has returned to a very strong set-up and is determined to do his best to ensure it remains that way. He said: “A good team without good players is impossible, but at the moment we have good players and a really good coach. It’s very well managed. “The way we train has a lot to do towards the way we play. That’s how we do it. “Things might not always go our way, but I can assure you that we’re going to continue doing things the right way.” Bernardo Silva, who signed a new contract at City this week, is available again for the trip to Bramall Lane after illness. New signing Jeremy Doku could come into the reckoning but John Stones and Kevin De Bruyne are sidelined. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Eddie Howe admits last season’s battles with Liverpool remain vivid memories On this day in 2014: Man Utd break British record to sign Angel Di Maria Daniel Dubois aiming to ‘bully and shake up’ Oleksandr Usyk in title showdown

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Apple has released iOS 17, its major new update for the iPhone. It comes alongside upgrades for almost every other platform: new software for the Apple Watch, the iPad, Apple TV and even AirPods. Only the Mac is leftout, and will receive its own update next week. Most of the new upgrades focus on communication. There are improvements to Messages, the Phone app and FaceTime, for instance – but iOS 17 also adds interactive widgets and wallpapers to the iPhone. It also brings a significant change in a new feature called “StandBy”. That lets users charge their phone on its side and bring up a whole different page, which is intended to be useful on a bedside or kitchen surface. The iPad gets many of the same improvements, although it does not have the StandBy update. It does however bring significant redesigns to the lock screen. The Watch also gets a redesign, with a new look intended to make it easier to swipe through widgets and use apps more quickly. And even the Apple TV and AirPods get new features. The set-top box can now make FaceTime calls itself, and the AirPods get a new adaptive audio mode that aims to block out annoying sounds with noise cancellation but keep important ones. All of the new updates can be downloaded by opening the Settings app and then clicking the “General” option, and choosing software update. Apple devices will also look to start the update themselves. The new features were revealed in June, during Apple’s Worldwide Developers Conference event, in which it also showed off its new Vision Pro headset. The update also comes days ahead of the release of the new iPhone 15. That will go on sale on Friday. Read More Apple explains how the iPhone turned into a camera like none before it Tim Cook says Vision Pro release is on track: ‘I watched Ted Lasso Season 3 on it’ Apple Store goes offline as Apple opens pre-orders for iPhone 15

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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