Brazil President Luiz Inácio Lula da Silva says armed forces will boost security at some of the country's most important airports, ports and along its international borders to tackle organized crime

The Atlanta Falcons may have drafted the next LaDainian Tomlinson in Bijan Robinson.Atlanta Falcons head coach Arthur Smith plans to use first-round pick Bijan Robinson in a multitude of ways offensively.Robinson spoke with the media during the Falcons' rookie minicamp this weekend. Alt...

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

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It’s helpful to have a reliable appetizer recipe in your back pocket, and these corn fritters with chipotle aioli are hard to beat.

Everton’s 10-point penalty for breaching Premier League financial rules should be suspended until an independent regulator can examine the case, a Liverpool MP has said. Ian Byrne, the Labour member of parliament for Liverpool West Derby, has tabled an early day motion in the House of Commons concerning the club’s plight. Everton were found by the independent commission which imposed the sanction to have acted “irresponsibly” in exceeding permitted losses over a three-year period by £19.5million. Byrne’s motion criticises the commission’s “cavalier approach to points deductions” and argues that the Premier League “can no longer fairly govern top-flight football without independent scrutiny and legislation”. The motion’s text describes the sanction as “grossly unjust” and as a “punishment lacking any legal or equitable foundation or justification for the level of sanction”. Byrne’s motion also notes that financial rather than sporting penalties were handed down to the clubs who sought to join the European Super League in 2021. The motion urges the Government to immediately establish an independent regulator and “requests the suspension of all proceedings and sanctions made by the commission until the regulator makes its own determinations”. An independent regulator for the top five tiers of the English game moved a step closer earlier this month, with the inclusion of the Football Governance Bill in the King’s Speech. Everton have already indicated their intention to appeal against the commission’s sanction, with the appeal expected to be heard during the course of the current season. The club could face compensation claims from other teams in relation to the case, although no other club has yet confirmed an intention to do so. The Mayor of Liverpool, Steve Rotheram, wrote to Premier League chief executive Richard Masters on Monday to highlight what he felt was the “excessive” nature of the sanction imposed. “The decision to deduct 10 points from Everton is excessive considering the club’s willingness and proactivity in collaborating with the Premier League to ensure all dealings were FFP compliant when it was clear they were close to breaching the rules,” Rotheram wrote. “There are a number of mitigating factors in Everton’s transgression in relation to debt ceilings that are in effect geo-political and therefore outside of their control. “As many people have pointed out, the punishment imposed appears severe for the charge in question and sets a new precedent. “I completely support the club’s appeal and would urge you to take a more balanced approach and consider alternative forms of punishment that do not unfairly penalise the club’s players and supporters. “As a founding member of both the Football League and the Premier League, Everton are an important part of the fabric of English football. They deserve to be treated with respect.” Read More Rob Page: Wales not entertaining Euro 2024 play-off talk before Turkey qualifier Mayor of Liverpool writes to Premier League over ‘excessive’ Everton penalty 5 talking points ahead of Republic of Ireland’s friendly against New Zealand Rob McElhenney and Ryan Reynolds push on with Wrexham’s Racecourse Ground plans Talking points as Wales look to pip Croatia to Euro 2024 spot in final round Australia handle pressure as India come up short – Cricket World Cup uncovered

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