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Eight in 10 children who experience bedwetting have never attended a sleepover - because they’re too embarrassed. A survey of 742 adults, with children aged 4-11, found that 69 per cent of kids have turned down an invite to a sleepover party. And nearly as many (67 per cent) of parents have declined an invitation on behalf of their child. To help parents and kids deal with the experience, and help kids make friends and gain independence through sleepovers, Pampers Ninjamas teamed up with Dr Ranj Singh on educational and fun content discussing bedwetting, and how to prepare for nights out of the home. The three-part series provides education about why bladder leaks can happen, as well as practical tips on how to manage them, particularly during sleepover moments. Paediatrician, TV presenter and author Dr Ranj, said: “Sleepovers can play an important role in developing the confidence and independence of children, as well as for their enjoyment. “So I am proud to be helping the 82 per cent of children who are currently missing out, to offer practical advice as to how to better prepare for overnight stays with friends and family.” The research also found more than a quarter (26 per cent) of respondents are not comfortable discussing bedwetting with parents hosting sleepovers. And 35 per cent report an increase in bedwetting before going back to school, suggesting scholastic stress could be a trigger. To combat the situation, 76 per cent have invested in a waterproof mattress, while 68 per cent have purchased nappies for older children. Read More Playing with dolls could help a child’s social development Study finds free childcare reform has ‘little benefit’ to poorer families Most children in kinship care living with at least one grandparent, figures show

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Layers of potato interleaved with clotted cream, spinach, a hint of garlic and nutmeg – a dish that will bring you together with people you love,” says chef Emily Scott. “Wild garlic is a perfect replacement for the spinach, when it is in season. It has a subtle fragrance and works in pesto, risottos, pasta, scones and here in this delicious dauphinoise.” Dauphinoise potatoes with spinach and clotted cream Serves: 8 Ingredients: 50g (2oz) unsalted butter 300g (10½ oz/1½ cups) clotted cream 150ml (5fl oz/scant 2⁄3 cup) creme fraiche or Rodda’s double (heavy) cream 1 whole nutmeg, for grating 1.2kg (2lb 10oz) waxy potatoes, peeled (Desirée potatoes work well) 900ml (30fl oz/3½ cups) full-fat milk 2 bay leaves 1 garlic clove, halved lengthways 200g (7oz) baby spinach, washed and stalks removed (wild garlic is a perfect alternative when in season) Cornish sea salt and freshly ground black pepper Method: 1. Preheat the oven to 160C (140C fan/320F/gas 2). Grease the sides and bottom of an oven-to-table dish with a little of the butter and set the rest aside to use later. 2. Place the clotted cream and creme fraîche in a bowl and stir together, then add a pinch of sea salt, some black pepper and a grating of nutmeg. 3. Cut the potatoes into 2.5mm (1⁄8 in) slices. Place them in a heavy-based pan and cover with the milk, then add a good pinch of sea salt, another grating of nutmeg, the bay leaves and garlic. Bring to the boil and cook for 10 minutes (be careful – the bottom of the pan can catch). Drain, discarding the milk, garlic and bay leaves. 4. Carefully layer the potatoes in the buttered dish alternating them with layers of spinach, seasoning each layer with salt and pepper. Make sure the top and bottom layers are just potato. Pour over the clotted cream mixture, making sure the top layer is just covered. Finish the top off with some more grated nutmeg and a few knobs of the remaining butter. 5. Bake in the middle of the oven for 1 hour, or until golden brown and a table knife passes through with ease. Allow to rest. ‘Time & Tide’ by Emily Scott (Hardie Grant, £28).

A laptop won’t revolutionize the minutiae of your life the way a smartphone can. You