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Cambodian Prime Minister Hun Sen, a devoted and very active user of Facebook — on which he has posted everything from photos of his grandchildren to threats against his political enemies — said Wednesday that he will no longer upload to the platform and will instead depend on the Telegram app to get his message across. Telegram is a popular messaging app that also has a blogging tool called “channels.” In Russia and some of the neighboring countries, it is actively used both by government officials and opposition activists for communicating with mass audiences. Telegram played an important role in coordinating unprecedented anti-government protests in Belarus in 2020, and currently serves as a major source of news about Russia’s war in Ukraine. The 70-year-old year Hun Sen is listed as having 14 million Facebook followers, though critics have suggested a large number are merely “ghost” accounts purchased in bulk from so-called “click farms,” an assertion the long-serving prime minister has repeatedly denied. The Facebook accounts of Joe Biden and Donald Trump by comparison boast 11 million and 34 million followers, respectively, though the United States has about 20 times the population of Cambodia. Hun Sen officially launched his Facebook page on Sept. 20, 2015, after his fierce political rival, opposition leader Sam Rainsy, effectively demonstrated how it could be used to mobilize support. Hun Sen is noted as a canny and sometimes ruthless politician, and has since then managed to drive his rival into exile and neutralize all his challengers, even though Cambodia is a nominally democratic state. Hun Sen said he is giving up Facebook for Telegram because he believes the latter is more effective for communicating. In a Telegram post on Wednesday he said it will be easier for him to get his message out when he is traveling in other countries that officially ban Facebook use. China, the top ally of his government, is also the biggest country with a Facebook ban. Hun Sen has 855,000 followers so far on Telegram, where he appears to have started posting in mid-May. It is also possible that Hun Sen’s social media loyalty switch has to do with controversy over remarks he posted earlier this year on Facebook that in theory could see him get at least temporarily banned from the platform. As the country’s top leader for 38 years, he has earned a reputation for heated rhetoric, and in January, speaking at a road construction ceremony, he decried opposition politicians who accused his ruling Cambodian People’s Paty of stealing votes. “There are only two options. One is to use legal means and the other is to use a stick,” the prime minister said. “Either you face legal action in court, or I rally (the Cambodian) People’s Party people for a demonstration and beat you up.” His remarks were spoken on Facebook Live and kept online as a video. Perhaps because of heightened consciousness about the power of social media to inflame and trigger violence in such countries as India and Myanmar, and because the remarks were made ahead of a general election in Cambodia this July, complaints about his words were lodged with Facebook’s parent company, Meta. Facebook’s moderators declined to recommend action against Hun Sen, judging that his position as a national leader made his remarks newsworthy and therefore not subject to punishment despite their provocative nature. However, the case was forwarded in March to Meta’s Oversight Board, a group of independent experts that is empowered to render an overriding judgment that could limit Hun Sen’s Facebook activities. They may issue a decision in the next few weeks. The case is being closely watched as an indicator of where Facebook will draw the line in countries with volatile political situations. Hun Sen said his Facebook account will remain online but he will no longer actively post to it. He urged people looking for news from him to check YouTube and his Instagram account as well as Telegram, and said he has ordered his office to establish a TikTok account to allow him to communicate with his country’s youth.. ___ Peck reported from Bangkok. Dasha Litvinova contributed from Tallinn, Estonia. Read More Ukraine war’s heaviest fight rages in east - follow live Charity boss speaks out over ‘traumatic’ encounter with royal aide Cambodian lawmakers approve changes to election law that disqualify candidates who don't vote Trump’s latest defence in the classified documents case: ‘Bravado’ Trump gives ‘bravado’ defence for secret papers tape as he sues E Jean Carroll – live

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A woman was left shocked after being told by airline staff that her athletic wear outfit was "too revealing". Flight passenger Maggi Thorne took a Southwest Airlines flight wearing a pair of Nike joggers and a crop top but was left “just in shock” by the reaction of a flight attendant. According to Thorne, who has seven times competed on American Ninja Warrior, a flight attendant approached her and told her that the clothing she was wearing was “inappropriate” and asked her to cover up. In a post on X/Twitter, Thorne claims she was “shamed” in front of all the other passengers by the attendant “saying my attire wasn’t appropriate”. Thorne continued: “Is this really happening in 2023? The passengers around me were stunned as she shamed me for all to hear.” The interaction took place on Thorne’s journey from Omaha, Nebraska to Nashville, Tennessee. Her trip included a layover in Orlando, Florida and it was onboard this flight that she said the incident occurred. Speaking to Insider, Thorne said: “She came over and asked me about my outfit and said that she thought it was too revealing and not appropriate for the airline.” She continued: “It was incredibly embarrassing." According to Southwest Airlines’ clothing policy, “wearing clothes that are lewd, obscene, or patently offensive” is not permitted on its flights. In response to Thorne’s tweet, a representative from Southwest Airlines got in touch with her to say that a complaint had been filed on her behalf. indy100 has contacted Southwest Airlines for comment. Sign up to our free Indy100 weekly newsletter Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

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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

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