Muhammed Hasson said a painful goodbye to his parents in a refugee camp in Bangladesh before embarking on a dangerous sea journey, refusing to let Myanmar's crackdown six years ago on Rohingyas like...

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You might want to start leaving your door open at night, if new advice from sleep experts is anything to go by. New guidance might just change people’s choices when it comes to sleeping habits as we approach the warmer summer weather. While purchasing a fan is recommended for keeping cool when it comes to hotter temperatures, opening doors can do a lot when it comes to air circulation at night. “Surprisingly, only 60 per cent of adults sleep with their door closed meaning that 40 per cent sleep with their door open,” says Rex Isap, CEO and sleep expert at Happy Beds. Sign up to our free Indy100 weekly newsletter Explaining the implications of leaving doors open, Isep added [via Ideal Home]: “Firstly, a study found that those who slept with the bedroom door open reported a better and longer night’s sleep than those who slept with the door close. The reasoning behind this is that leaving the door open helped regulate the temperature in the room by making the temperature slightly lower, averaging 19 degrees Celsius.” Isap added: “Given that between 18 and 20 degrees Celsius is the ideal bedroom temperature, this naturally makes it easier for a person to fall asleep. It also makes it the ideal thing for a person to do if they suffer from night sweats, are going through menopause, or are generally overheating from the hot weather.” It’s not just a case of improving air flow and better maintaining temperatures either, as Sammy Margo at Dreams claims that leaving doors open also connects sleepers with the rest of their house and improves natural light in the mornings. Margo said: “Sleeping with an open door can also create a sense of openness and connection to the rest of your living space. It can alleviate feelings of isolation or confinement and promote a more positive and harmonious atmosphere in your home. It also opens the bedroom up to natural light from other areas of the house which can help in the morning!” 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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Summer holidays are in full swing – and it’s very hot in Europe. Returning with a sun-kissed glow is always a bonus, but is lounging around on sunbeds ever truly safe? “As UV rays from the sun reach our skin, they stimulate the production of melanin, a pigment responsible for giving our skin its colour. Melanin acts as a natural defence mechanism, as it absorbs UV radiation and helps protect the skin from damage,” says Dr Tim Clayton, consultant dermatologist at Pall Mall Medical in Manchester. “Increased melanin production leads to tanning of the skin, which is the body’s way of trying to shield itself from further UV exposure.” So, if we are sunbathing to tan, our skin is always defending itself. Is it OK to sunbathe for a short amount of time? The longer you’re exposed to the sun, the worse the impact and damage may be. “Excessive and unprotected sun exposure, especially with frequent sunburns, increases the likelihood of developing skin cancer, including basal cell carcinoma, squamous cell carcinoma, and melanoma,” says Clayton. Even if a tan develops without any visible signs of sunburn over a shorter period of time, the DNA in your skin cells can still be damaged, notes Clayton. “The DNA damage caused by UV radiation increases the risk of skin cancer, including the most dangerous form, melanoma.” What about SPF? “Sunbathing, even with the use of sunscreen, still carries some risks. While sunscreen can provide some level of protection, it is not foolproof, and other factors should be taken into consideration,” he explains. While sunscreen can help reduce the amount of UV radiation that penetrates the skin, it does not completely block it. “Some UV radiation can still reach the skin, increasing the risk of DNA damage, premature ageing, and skin cancer.” A lot of the time, the protection we use does not actually work as it should. “Sunscreens are designed to reduce the amount of UV radiation that reaches the skin, but they are not perfect barriers. Factors such as inadequate application, insufficient SPF, and not reapplying sunscreen regularly can compromise its effectiveness. Additionally, some areas of the body, like the eyes and lips, may not be adequately protected by sunscreen alone,” Clayton continues. Equally, we may expose ourselves to too much sun, because we think it will be safe. “Wearing sunscreen may give a false sense of security, leading individuals to stay in the sun for longer periods, or neglect other sun-safe practices, such as seeking shade or wearing protective clothing. Sunscreen should be used as part of a comprehensive sun protection strategy, rather than relying on it as the sole means of protection.” We are not always the best at applying it, either. Sunscreen application requires proper technique and thorough coverage to be effective. Many of us don’t apply enough sunscreen, miss certain areas, or fail to reapply it when needed. “These application errors can reduce the sunscreen’s effectiveness and leave the skin vulnerable to UV damage,” he says. Is a tan always bad for my skin? However much you may want to look bronzed, it is not safe. “While a tan is often seen as a desirable aesthetic for some individuals, it is important to understand that any change in skin colour, due to sun exposure, indicates damage to the skin.” How can I get a tan instead? A fake tan may have to be the answer if you want to protect your skin and get a glow. As Clayton says: “Self-tanning products or spray tans can provide a safer alternative to achieve a tanned appearance without subjecting the skin to harmful UV radiation.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live A beginner’s guide to pickling your homegrown fruit and veg Messages urging smokers to quit could be placed inside cigarette packs King and Queen ‘utterly horrified’ by Hawaii wildfires in letter to Joe Biden

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By Katya Golubkova HIROSHIMA, Japan The cheap and cheerful savoury Japanese pancake that stirs both feelings of local

There is something so wonderfully comforting about a bowl of ramen noodles, whatever the season,” says chef and TV presenter Shivi Ramoutar, author of Cook Clever. “This version uses packet ramen – don’t turn your nose up at it; I assure you that with the added flavours, veg and protein, it becomes something spectacular and amazingly easy to accomplish. This is one to elevate to your heart’s content – you really can’t go too OTT with this. Have it slurpy or dry as you like.” Pimped packet ramen Serves: 2 Ingredients: For the base: 2 tbsp toasted sesame oil 1 spring onion (white bulb discarded), snipped 1 tsp garlic purée 2 mugs of boiling water 2 packets of ramen noodles (or any other instant noodles) OR 300g ready cooked noodles and 1 chicken stock cube, crumbled OR 300g ready cooked noodles and 2 sachets of miso soup mix For the protein (choose from): 1 mug of frozen, fresh or cooked chicken strips 1 mug of frozen, fresh or cooked seafood 1 mug of frozen or fresh gyoza dumplings ½ block of firm tofu, broken into smaller pieces For the veg: 250g packet of pak choi, leaves separated ½ mug of frozen vegetables Toppers (choose as many as you like): Soft-boiled egg halves Drizzles of chilli oil 1 tbsp sesame seeds Fresh coriander sprigs Fresh chillies Kimchi Drizzles of sriracha Method: 1. Heat the oil in a small saucepan over a medium heat and cook the spring onion and garlic purée for a couple minutes, stirring often until aromatic. 2. Add the boiling water, along with the dried noodles and their flavour sachets, or the cooked noodles with the crumbled stock cube or the miso soup sachets. Stir together and cook for a minute or two until the liquid is mostly absorbed. 3. Add your chosen protein and the veg and cook until the protein is just cooked through, about five minutes or so. If you are using fresh chicken or seafood it will take less time. If using tofu, add in the last few minutes so it doesn’t disintegrate. 4. Serve into bowls and go crazy with the toppers. ‘Cook Clever: One Chop, No Waste, All Taste’ by Shivi Ramoutar (HarperCollins, £20). Read More The dish that defines me: Mallini Kannan’s baked honey-soy salmon Breakfast for dinner and four other things you should cook this week How to save money in the kitchen according to top chefs Money-saving chilli con carne that absolutely slaps with flavour Do it for the Gram: Speedy but spectacular goat’s cheese linguine Where to find the best Guinness in London – and how to spot a bad one

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Welcome to Travel Week, a seven-day stretch where we celebrate our wanderlust with the best buys on everything from stylish packing cubes to keep you organized to once-in-a-lifetime vacations. Whether you’re planning a local staycation or traveling across the world, adventure awaits. Away we go!