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A sleep expert has revealed which sounds help you get to sleep – and which ones are the best to wake up to. Sleep expert Hannah Shore claims ocean waves, a crackling fire and the distant buzzing of a fan are among the top ten sounds that help people fall asleep. Whereas hearing a piece of toast being cut or a kettle boiling is most likely to make them rise and shine gently. It comes after a poll which looked at 2,000 adults, found half enjoy listening to white noise to go to sleep or wake them up. The study, commissioned by Premier Inn, found 26 per cent listen to it every night, with rainfall sounds (40 per cent), music (34 per cent) and the sound of a fan (24 per cent) among the top choices. The hotel chain has launched Nod-Flix: an ASMR channel where guests can have their optimal video and soundscape play as they drift off. Hannah Shore, who is working with the hotel brand in partnership with Silentnight, said: “Depending on the individual, watching or listening to something calming before bed can be part of our sleep process. “Different sounds generate different responses from our subconscious when we’re asleep, so what might be soothing to one, might not be for another. “If you’re sharing a bed or a room, be considerate and invest in a pair of headphones or why not try finding a sound that you both find soothing?” The study also found that if they are sharing a room with other people and unable to listen to their white noise, 27 per cent wouldn’t be able to sleep properly as a result. More than half (58 per cent) normally listen to these sounds or noises on their phone, while 34 per cent tune in via an app. But 15 per cent even have a sound machine. Wind sounds (21 per cent), audiobooks (16 per cent) and a cat purring (seven per cent) also made the list of sounds and noises people like to fall asleep to. It also emerged half of the adults polled feel their sleep varies depending on the season we’re in. And 57 per cent reckon they sleep the best during autumn or winter, compared to only seven per cent who get the best shut-eye over the summer months. Respondents were shown a number of hotel-inspired ASMR type videos from the Nod-Flix channel, from the kettle boiling to a suitcase being pulled along hard floor. It found the sound of sizzling bacon was found to be most relaxing, followed by the trickle of running water from the shower. The study carried out via OnePoll.com, also revealed the sound of a vacuum was surprisingly least calming. Hannah Shore, for Premier Inn, added: “Switching off does not come as easy to some people as it does others and sounds are a great way to help with this. “Some people prefer complete silence whereas to others the silence means they listen out for all the little sounds, in a hotel this can be people walking down the hall, doors closing, the lift. “Others may find they need their brain to concentrate on something else, in these cases there needs to be something in the sounds they can focus on like the slow rhythm of calming music, the repetitiveness of waves lapping on the beach or even the noise of the TV. “This can allow the mind to switch off from the day and therefore allowing you to fall asleep, which we hope the Nod-Flix channel will accomplish for many.” Some noises that help Brits sleep better: Rainfall sounds Music Ocean sounds The sound of a fan The sound of favourite TV show/ streaming service Wind sounds Podcasts Audio Books Jungle/forest/woodland sounds Fireplace sounds Static sounds City ambience Animal sounds A cat purring The sound of a vacuum cleaner Here are some tips for a restful sleep: If you’re going to watch something before bed, make sure it’s calming content Keep the space you’re sleeping in tidy Don’t eat a heavy meal before bed Invest in some bed socks – they help increase blood circulation Make sure your pillow supports your sleeping position Dim the lights – it helps our bodies to produce sleep hormones like melatonin Get some black out blinds or curtains to block out bright lights White noise such as fans, hairdryers, hoovers are great for blocking out sound. If you want to go to sleep in a calmer way, pink noise is also good - think of wind, steady rain and reselling leaves. Green noise is similar to pink but will have an undertone of more constant hissing noise but still nature led such as running streams. To help you focus throughout the day, brown noises such as the crack of thunder which have deeper tones works really well. Read More Sleep expert reveals the simple secret to a good night’s rest Irregular sleep patterns linked to harmful gut bacteria, study suggests What is the 10-3-2-1-0 sleep method? How to spend the perfect healthy Super Saturday – according to science Holidays to the homeland could help children hold onto family’s original language The cure for smelly garlic breath? Turns out, it’s simpler than you think

A foreign object found in a school meal in China was the head of a rat, Chinese authorities have concluded, overturning previous official reassurances that it was duck neck in the latest twist to a food safety scandal that gripped the nation for weeks.

The dinner rotation is an unspoken, yet essential schedule. Most of us have five or six reliable recipes tucked away in our back pockets, ready to be pulled out at a moment’s notice. Sometimes this means cooking the same dishes week in, week out. Venturing outside this routine should be an exciting prospect. Maybe you’ve been inspired by a travel documentary or a new cookbook caught your eye. It doesn’t look that hard, right? But hunting down the right ingredients can feel like a minefield when you don’t really know what you’re looking for or even where to find them. Shopping well is crucial for success in the kitchen. God only knows the number of times I’ve come home with the wrong thing or given up because I was overwhelmed by the supermarket aisles. What if I end up wasting money on a new meal that turns out catastrophic? Some cuisines are more daunting than others. Japanese food has such a reputation for perfection that the idea of making anything other than a katsu at home terrifies me. But it wouldn’t be so scary if I had a real-life expert to walk me through the supermarket shelves, show me what to look for and demonstrate that I could indeed be churning out beautiful sushi, delicious broths and other Japanese dishes from my humble kitchen. Enter: cookbook author and teacher, Atsuko Ikeda, who has offered to take me to an Asian cash and carry to teach me how to shop for Japanese ingredients. We meet at Tazaki, a major distributor of Asian ingredients in the UK that has a warehouse in North Greenwich. It was previously owned by SeeWoo but was acquired by Tazaki last year and is currently in the process of revamping stock. However, it still carries just about everything you need to get started on a Japanese culinary adventure. Ikeda, who has authored three cookbooks on Japanese small plates, comfort food and sushi, is a frequent visitor. We begin by perusing the fresh ingredients, like daikon (white winter radish), whole lotus root and mustard greens. The whole lotus root can be sliced thinly and fried to make crispy lotus chips, while the snow-white daikon can be grated into sauce or cubed and added to soups. But we’re starting simpler. Ikeda picks up shimeji mushrooms, small round cap fungi with medium-length stems that grow from a single base. These have an earthier flavour and are denser in texture than regular button or chestnut mushrooms, which means they retain their size and shape a little better. Spring onions, avocado and carrots also make it into the basket, common vegetables that can be found in any supermarket. We move onto carbs and delve into the rice section. As Ikeda is teaching me how to make sushi later, she explains that it is made with Japanese short-grain rice; it has a more glutinous, starchy texture than long-grain rice, which is more popular in the UK. This starchy quality of short-grain rice makes it stickier, an essential feature to make sure sushi rolls and nigiri bites don’t fall apart. A trusted brand for most Japanese ingredients, including sushi rice, is Yutaka, which can be found almost anywhere – I’ve seen it stocked in my local fishmonger. Plenty of other brands abound, with some supermarkets even providing their own brand products, but Ikeda’s recommendation goes straight into my basket. She points out a variety of noodles, and we’re talking much more than udon. There are bouncy shirataki noodles, almost transparent noodles made from konjac yam that can be eaten hot or cold. You can purchase frozen ramen noodles if you’re experimenting with making your own ramen, but Ikeda winks as she tells me she usually just goes to her favourite ramen shop when she’s craving it. Soba noodles, which can be bought dried, are perfect for the summer when tossed into a cold peanut sauce with an assortment of vegetables. The list goes on and on, but Ikeda reassures me that most noodles are versatile and it mainly depends on what type of texture you’re going for rather than flavour. Next is the condiments aisle, where miso resides (can miso be considered a condiment? I’m not so sure). Miso is, of course, a must-have staple. Ikeda points out three types: white miso, sweet rice miso and barley miso. Later, when we taste them, I’m surprised to learn how vastly different they taste from one another. The white miso, which is the most common type used in recipes, has a slight tang and a savouriness that makes your mouth water, while the barley has a deeper, maltier flavour that is mcuh more comforting. I highly recommend buying different types to taste for yourself. Ikeda also introduces me to yuzugosho, a spicy, tart condiment containing the yuzu fruit and fiery green chillies. It brought a tear to my eye, both from the heat and delicious flavour. Ikeda also teaches me that most commercial wasabi contains more horseradish than wasabi, so buyer beware: if you’re seeking the real deal, you may have to be prepared to shell out more money than you initially think. Some brands are 100 per cent horseradish, marketed as wasabi, so checking the label is essential. The same goes for mirin, a Japanese sweet rice wine which varies in alcohol content. A good rule of thumb is that the cheaper the mirin, the lower the alcohol content. Soy sauce is another staple for most Asian cuisines, but there are differences. Ikeda prefers to use tamari soy sauce, which is thicker and, I find, not as intensely salty as the soy sauce you usually get in tiny fish-shaped plastic bottles from takeaways. At home, I’m a Kikkoman soy sauce fan, but Ikeda recommends Yutaka’s organic tamari soy sauce for a more mellow, sweeter flavour. In terms of proteins, it depends on what dish you want. We’re focused on fish, particularly sushi-grade salmon, which you can buy from Tazaki or most fishmongers. This is where I’m especially nervous, because it’s easy to get the cut wrong. However, knowledgeable fishmongers are your best friends when it comes to choosing the cut, so ask plenty of questions. Ikeda shows me how to slice the salmon for different types of sushi rolls and nigiri, as well as how to steam the fish in a baking parchment parcel, slathered in miso and accompanied by the shimeji mushrooms we’d purchased earlier. You can also add fish roe or masago caviar to your Japanese dishes. The bright orange spheres add a unique saltiness and a satisfying texture to sushi, but can also be used to top rice dishes or stirred through Japanese-inspired pastas. A reliable brand is Elsinore, which can be found in Waitrose. I still find the idea of making sushi daunting, but the supermarket aisles no longer feel so intimidating now that I have a clearer idea of what to look for. It reminds me of how fun it is to try something new in the kitchen and, armed with cookbooks from the experts, the delicious results will keep me coming back for more. Read More Grace Dent’s quick and easy recipes that only require the microwave Forest Side, review: Cumbrian produce elevated to Michelin-starred proportions Showstopping BBQ main dishes for a hot grill summer 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 Chef Ravinder Bhogal: Vegetables are the secret to saving money

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After a largely disappointing spring, the bank holiday weekend is set to bring with it the warmest weather of the year so far. Temperatures are predicted to go as high as 24C on Saturday and Sunday, according to the Met Office, with dry and sunny weather expected to last into next week. Many of us will be heading out to enjoy the sunshine – but as ever, it’s important to protect your skin from harmful UV rays. When it comes to tanning and sunburn, there are a variety of misconceptions that still abound, and the consequences of not following sun protection advice can be severe – especially as skin cancer rates across the UK have been rising, charities have warned. Here are five sunburn myths that could be putting your health at risk… 1. The UK and Irish sun isn’t strong enough for sunburn We might grumble about the gloomy weather in our part of the world, but the risk of sunburn remains for a large part of the year. “The sun can be strong enough in the UK between mid-March and mid-October to burn you,” says Karis Betts, senior health information manager at Cancer Research UK, which is working in partnership with Nivea Sun to educate consumers on how to be sun safe. “You’re most likely to get burnt in the middle of the day, when the sun is at its highest point, not necessarily its hottest.” UV rays are generally strongest between 11am and 3pm, she says: “It’s wise to take a break in the shade or indoors during these hours. And remember, you can burn through clouds.” 2. You have to go red before you go brown Our complexion can turn darker in the sun due to the release of melanin as the skin attempts to protect itself, but that doesn’t mean you need to turn lobster-red first in order to try and get a tan. “This is one of the biggest myths in sun protection, and it contributes to skin damage and skin cancer cases,” says Abi Cleeve, MD of Ultrasun UK. “The fact is that as soon as the skin reddens, it’s in trauma. A ‘trauma tan’ occurs from inadequate protection where the skin appears to tan more quickly, but hasn’t – it has burned. This only ensures that the skin peels, leaving the skin tan-less in days.” To avoid this pattern, Cleeve recommends gradually building up your time in the sun, and using higher SPF sunblock: “Use high UVA and UVB filter SPF – a minimum of SPF30 with a UVA filter over 90% will protect the skin and still tan, just more slowly [and] minimising long-term damage and peeling.” 3. The odd sunburn doesn’t make a difference It’s easy to get caught out by a sudden blast of sunshine, but don’t be fooled into thinking that one instance of sunburn here and there doesn’t matter. “This is something I hear a lot but unfortunately, it’s just not true,” says Betts. “Damage to our skin from the sun is the number one cause of melanoma, the most serious type of skin cancer, and skin damage from the sun builds up over time – it doesn’t go away after the burn fades.” That’s why wearing sunblock is crucial – even more so for children. According to the Skin Cancer Foundation: “Even one blistering sunburn in childhood or adolescence more than doubles your chances of developing melanoma later in life”. 4. People with darker skin don’t get sunburnt “Anyone can get sunburnt – including people with darker skin – but your risk of getting sunburnt and how sunburn feels will depend on your skin type,” says Beth Vincent, health information manager at Cancer Research UK. “For people with lighter skin tones, sunburned skin is usually red, sore, and swollen. In people with darker skin tones, sunburned skin might not change colour but will often feel irritated, itchy, tender and sore.” While people with lighter skin tones are generally at higher risk of sunburn and skin cancer, you should still use sunblock if you’ve got darker skin or a tan. In terms of sunscreen for darker skin tones, Betts recommends: “At least SPF15 and four or five stars [for UVA protection]. Make sure to reapply it regularly and generously, especially after swimming, sweating or towelling.” 5. All body parts are created equal when it comes to sunscreen “Burning – overexposure to UVB rays – tends to happen where the skin is closer to the bone structure, and especially where the part of the body faces directly the sun’s rays,” says Cleeve. “Tops of feet, shoulders, décolleté, top of the scalp and the nose – take extra care in these areas.” Other easy-to-miss areas include the scalp or parting, ears, areas around swimwear such as straps, and shorts that might move or rise up through the day. Cleeves top tip for all-over protection? “Do your sun cream naked! Then any movement in straps, shorts won’t suddenly bare unprotected skin to the sun’s rays.” 6. Aftersun products repair the damage done by sunburn “No, they don’t,” says Vincent. “While aftersun products may soothe the unpleasant symptoms of sunburn, they won’t fix any damage that was done to the DNA inside your cells.” If you do start to notice signs of burning, cover up or get out of the sun as soon as possible, she warns: “Don’t spend more time in the sun that day – even with sunscreen. And don’t rely on aftersun to fix the damage, because it can’t.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Dame Esther Rantzen faces stage four lung cancer: key facts about the disease Camilla receives ‘beautiful’ compliment after meeting children at historic library 7 foods that could help you get better sleep

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