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Evacuations are set to continue in Greece as Corfu and Evia have become the latest Islands to issue orders while the country grapples with the devastating wildfires. The Greek fire service has said around 2,500 people have evacuated from Corfu so far. Thousands of people have also been forced to leave their homes and hotels - with those in Santa, Megoula, Porta, Palia Perithia and Sinies being told to evacuate to Kassiopi. A spokesperson from the Met Office told The Independent: “Temperatures on Rhodes are likely to peak on Wednesday, and could be close to 39C in some spots. Temperatures are then expected to move back towards average for the time of year later in the week, likely around 30C. “However, windy conditions could impact efforts this week. There are some northwesterly winds today, with these likely to ease on Tuesday and Wednesday. “However, a return of windy weather is possible later in the week, albeit accompanied by that drop in temperatures,” the Met Office added. What will the weather be like this week in Greece? According to the Met Office website, the temperature in Rhodes will be as follows: Monday 24 July - Highest temperature: 36C and Lowest: 31C Tuesday 25 July - Highest: 37C and Lowest: 28C Wednesday 26 July - Highest: 39C and Lowest: 27C Thursday 27 July - Highest: 36C and Lowest: 23C Friday 28 July - Highest: 34C and Lowest: 24C Saturday 29 July - Highest: 32C and Lowest: 22C Sunday 30 July- Highest: 33C and Lowest: 24C How long will the wildfires last? The climate crisis is increasing the risk of larger, more intense and erratic wildfires around the world due to hotter and drier conditions. Other factors also play a role including soil moisture levels, and the presence of vegetation which acts as fuel for fires. “It’s important to note that these wildfires are happening in environments that are naturally prone to fire during hot and dry summers, with vegetation that is highly adapted to live with fire”, Dr Matthew Jones, NERC Independent Research Fellow, Tyndall Centre for Climate Change Research, School of Environmental Sciences, UEA, said in a statement. Dr Jones added that under climate change and frequent changes to weather conditions across the globe, fires are more likely to break out and “also burn so intensely and synchronously across the Mediterranean.” “The Mediterranean has seen a dramatic increase in the frequency of the hot-dry conditions that were considered extreme at the end of the last century, and these increases are expected to accelerate for each added degree of warming in future,” he noted. According to the Joint Research Centre, last year was the second-worst wildfire season in Europe. In 2022, damages exceeded those of 2021, as per data from the EFFIS - an advanced report on Forest Fires in Europe, the Middle East and North Africa. The EFFIS looked at fires in 45 countries and found that these places suffered from 16,941 fires that burnt 1,624,381 hectares. Looking at just European countries, July 2022 was the month when the most significant proportion of damage occurred in Spain, Portugal, France, Italy and Greece. According to Safer Scotland’s Wildfire Operational Guidance, a wildfire can burn for a “period of time” and this is heavily dependent on the landscape, which contributes to how fast the fire might move. The “behaviour” of the wildfire depends on the following factors: the area, its combustibility and arrangement, the arrangement of the area, the weather and time. Dependent on stable or unstable weather conditions the Wildfire Operational Guidance said time “can have a positive or negative effect on fire development throughout the day and this will bring both advantage and disadvantage to firefighting operations.” Space is another important factor as the area in which the fire is burning brings changes to the shape of the fire, altering the fire’s alignment. For example, as fire changes its location and moves across the area “topographical and climactic conditions will work for and against the first altering its intensity and speed.” What impacts does fuel have on wildfires? When a wildfire occurs, the main source of fuel is vegetation. This type of fuel, its size and the way the vegetation is arranged across the landscape will affect the way the fire burns. The Wildfire Operational Guidance has said the size and shape of the fuel are important especially “in regard to their ease of ignition. Smaller fuels, referred to as ‘fine fuels’, are more receptive to fire, while larger or more coarse fuel types generally rely on their interaction with fires in finer fuels before they will ignite.” Fine fuels are considered to be those with a diameter of up to 6mm, this includes grass, small stems and the leaves of low-lying shrubs. These fine fuels can also be found in large quantities in plants - such as needles on conifer trees. “Fuels that are over 6mm in diameter are described as ‘coarse fuel’ and include twigs, branches, and tree trunks,” the guidance has said. Fine fuels can affect the intensity of the fire, the rate and motion of the fire, the flame length, the fire activity and increased ignitions caused by spot fires. When asked about how long the wildfires might last in Greece, Jim Dale, founder and senior Meteorlogical Consultant at the British Weather Services told The Independent: “For as long as there is ‘fuel’ as in combustible brush. The wind is the enemy as far as people and infrastructure are concerned; there is no sign of rain. “The two main fire zones of Rhodes and Corfu will almost certainly be added to as the Mediterranean basin continues to bake with record and near-record temperatures.” Read More Greek fires ‘big warning’ for tourists to Mediterranean, says climate expert Greece fires – live: Corfu evacuations begin as tourists fleeing Rhodes inferno spend second night in airport Greece wildfires: Rhodes tourists sleep on airport floor awaiting evacuation

BBQ season is almost upon us, which means it’s time to fire up the grill, whip up your marinades and get skewering. With these showstopper main dishes from Maldon Salt, you’ll never put on a boring BBQ again. For the chicken lovers, pack it full of flavour over a griddle, and serve with charred veggies, rosemary and lemon. Tender lamb chops are a great addition to a dinner party, paired with the flavours of parsley and garlic to give an underlying depth of spice to the dish. Lastly, the charred BBQ sweetcorn with smoked salt, harissa and coriander butter is perfect for vegetarians and meat-eaters alike. Smoky chargrilled chicken with veg and rosemary This chargrilled chicken recipe which is cooked over a griddle or BBQ is packed full of flavour. The marinating process helps pack in flavour and moisture to the meat. Smoked Maldon Salt is the perfect seasoning for this delicious dish. Ingredients: 2 chicken legs, skin on 4 chicken thighs, skin and bone on 2 tbsp olive oil, plus extra for grilling 2 garlic cloves, crushed 1 tsp ground cumin 1 tsp smoked paprika ½ tsp ground cinnamon ½ tsp sumac 1 lemon, zested and then cut into halves 2 baby courgettes, cut into strips lengthways 200g baby peppers 2 red onions, peeled and cut into wedges Rosemary, a few sprigs A pinch of Smoked Maldon Salt To serve: Toasted pitta breads Method: 1. In a bowl mix together the olive oil, garlic, cumin, paprika, cinnamon, sumac and lemon zest. Season well with Maldon Salt and cracked black pepper. Add the chicken legs and thighs to the bowl and mix well, massaging the marinade into the meat to ensure it is evenly coated. Leave to marinade for 2 hours or can be done ahead of this (the day before for example). 2. When you are ready to cook the chicken, heat the BBQ or a griddle pan. When hot, add the chicken, skin side down, and cook for 5 minutes on each side – you want to achieve nice, charred caramelisation to the meat. Once the meat is cooked, remove from the heat and leave covered to rest. Toss the vegetables in a little more oil and then add to the pan. The courgette only needs a couple of minutes each side, but the onions and peppers need a little more – 3 minutes each side, until soft, tender and deliciously golden. Remove and set aside. 3. Finally add the lemon halves to the griddle pan and allow them to char slightly on the hot pan. Garnish the chicken and vegetables with rosemary, squeeze over the warm charred lemon and season with a final pinch of Maldon Salt and some cracked black pepper. Serve alongside warm, toasted pitta bread. Lamb chops with parsley aioli The tender lamb chop is a great addition to a dinner party, paired with the flavours of parsley and garlic to give an underlying depth of spice to the dish. Sprinkle with Maldon Salt to really enhance the succulent taste of the lamb. Ingredients: 24 small ribs of lamb 3 tbsp Maldon Salt 3 tbsp parsley, chopped 2 garlic cloves 3-4 tbsp extra virgin olive oil Method: 1. Remove the lamb chops from the fridge, cover them lightly with oil and leave them to rest at room temperature. 2. Wash, dry and peel the parsley, chop it a finely before placing it on the mortar. Crush it together with Maldon Salt and garlic until it forms a paste. Cover and set aside. 3. Heat the grill, greasing the griddle with olive oil. Lightly grease the chops with extra virgin olive oil once the barbecue is hot. Cook them for 4 minutes on each side at 180C. Season them with Maldon Salt when they have just cooked and serve them hot with the parsley aioli you made. Charred BBQ sweetcorn with smoked salt, harissa and coriander butter Ingredients: 200g unsalted butter, softened 2 tbsp harissa Small handful of coriander finely chopped Pinch Maldon smoked salt 5 corn on the cob Method: 1. In a small bowl prepare the flavoured butter by mixing together the softened butter, harissa, chopped coriander and smoked Maldon salt. 2. Heat up the BBQ or alternatively you can use a griddle pan. Use a pastry brush to cover the corn with the butter and then place them onto the BBQ and cook for 4-5 minutes on each side until the corn is bright yellow and cooked, with charred areas. 3. Once the corn is cooked, brush with a little extra of the butter and a final sprinkling of Maldon smoked salt – serve straight away. Recipes from maldonsalt.com Read More 7 TikTok food hacks that actually work Saltie Girl in Mayfair will make you happy as a clam – as long as you can afford it These recipes will keep you hydrated on hot days Three tomato salad recipes that aren’t boring Try one of these pasta recipes this British Tomato Fortnight Uncorked: How do I keep my wine cool at a picnic?

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What the papers say Juventus have emerged as potential suitors for Arsenal midfielder Thomas Partey, 30, according to the Daily Mirror. The Gunners have been linked with Aston Villa midfielder Douglas Luiz, 25. Chelsea are streamlining their transfer policy with a “one in, one out” approach. The Daily Telegraph says the move could see a number of players making way for new signings. Among those who could leave the Blues are 39-year-old Brazilian defender Thiago Silva, whose contract is set to expire next summer, according to the Evening Standard. England Under-21 defender Trevoh Chalobah, 24, who is up for sale is another who coule be on the way out. Social media round-up Players to watch Tristan Aldcroft Panduro: Manchester City and Arsenal have sent scouts to watch the 15-year-old FC Copenhagen midfielder, reports the Daily Mail. Marc Guehi: Manchester United have made Crystal Palace’s 23-year-old centre-back their primary January target, according to Football Insider. Read More On this day in 2015: Jamie Vardy scores in 11th game in a row Chicago Bears end their losing run against Minnesota Vikings ‘What is the point of VAR?’ asks angry Gary O’Neil as Wolves lose at Fulham