Chelsea's winners and losers from the November international break, including Cole Palmer, Moises Caicedo and Mykhailo Mudryk.

Large parts of the world, including China and the Midwest US, are on track to become too hot for humans to handle as accelerating global temperatures expose billions to heat and humidity so extreme their bodies will no longer be able to cope, according to a new study.

'After our relationship ended, Maria Elena Rios began to misrepresent our interactions privately and in front of mutual friends,' said Tenoch Huerta

Hitting the snooze button on the alarm clock once in a while might actually support the brain’s process of waking from deep sleep, according to a new study. People sometimes want to go right back to sleep even after the alarm goes off in the morning, using the snooze button in clocks and cell phones. Decades of previous research suggested that hitting snooze can have negative effects, both on sleep and the brain’s ability to wake up, but until now there hasn’t been any direct evidence of this, say scientists. The new study, published in the Journal of Sleep Research, assessed how common snoozing is and what effects this behaviour has on sleep, sleepiness, mood, and the brain’s cognitive abilities. Researchers found that those who snooze on an average sleep slightly shorter and feel more drowsy in the morning compared to those who never snooze. But they also saw that there were no negative effects of snoozing on the release of the stress hormone cortisol, mood, or sleep quality throughout the night. In the study, 1732 individuals answered questions about their morning habits, including how often they hit the snooze button with many – especially young adults – reporting that they use the alarm feature regularly. The most common reason for snoozing, according to participants, is feeling too tired to get out of bed when the alarm goes off. In another small follow-up experiment, 31 regular snoozers spent two nights in a sleep lab in order to measure their sleep in more detail. On one of the mornings, they were allowed to snooze for 30 minutes, and on the other, they had to get up right when the alarm went off. While in the first case, participants’ sleep was disturbed during the half hour of snoozing, most of them still got more than 20 minutes of sleep – meaning that their total night’s sleep was not affected much. In the snooze condition, no one had to wake up suddenly from deep sleep, and the snoozers performed a bit better on cognitive tests right upon waking. There were also no clear effects of snoozing on mood, sleepiness, or the amount of cortisol in the saliva. The results hint that half an hour of snoozing may not have negative effects on night sleep and could have some positive effects like a decreased likelihood of waking from deep sleep. However, researchers caution that the second experiment was small and only included people who are regular snoozers who find it easy to go back to sleep after each alarm. They say snoozing is most likely not for everyone. Jennifer Kanaan from the University of Connecticut in the US, who is another sleep scientist unrelated to the study, said the latest findings should be interpreted with caution as it could send the wrong message to people. “If you’re coming in and out of sleep for 30 minutes, after the alarm goes off the first time, you’re costing yourself 30 minutes of uninterrupted, quality, restorative sleep,” Dr Kanaan said in a statement. Instead of trying to figure out how to manipulate our alarm clocks, she says people should make a consistent good night’s sleep a greater priority and be less reliant on snooze buttons. “Simply put, instead of hitting the snooze button they should get more sleep,” Dr Kanaan said. Read More Study reveals why millions of women wake up at 3.29am Consistent lack of sleep may increase risk of future depressive symptoms – study Breakthrough study allows scientists to communicate with people as they sleep How to support a child with a stammer ‘I lost nearly a stone on Ozempic, but now it’s run out what am I to do?’ Miriam Margolyes now has part of a cow’s heart as she opens up about health

Left bruised, bandaged and limping, the Vietnamese walked off the pitch smiling

“This is one of those quick and easy recipes that can be thrown together in next to no time,” says British-Iranian chef and author, Sabrina Ghayour. “I love this kind of dish with a green leaf salad and a simple vinaigrette on the side, but you can also cut it into smaller portions and serve it as snacks or light bites with drinks, too.” Courgette, lemon, feta and pine nut tart Serves: 4 Ingredients: 200g feta cheese, finely crumbled 250g ricotta cheese 1 tsp dried mint 1 tsp dried wild oregano 2 tsp lemon extractfinely grated zest of 1 unwaxed lemon 1 x 320g ready-rolled puff pastry sheet (about 350mm x 230mm) 1 courgette, very thinly slicedolive oil Handful of pine nuts 2 tbsp clear honey ½ tsp pul biber chilli flakes (omit if you prefer) Maldon sea salt flakes and freshly ground black pepper Method: 1. Preheat the oven to 220C (200C fan), gas mark 7. Line a large baking tray with baking paper. 2. Put the feta, ricotta, dried herbs and lemon extract and zest into a mixing bowl with a good seasoning of salt and pepper and beat together until smooth. 3. Place the puff pastry sheet on the lined tray and score a 1cm-wide border around the edges, then spread the cheese mixture across the pastry up to the scored border. 4. Lay the courgette slices, slightly overlapping, on the cheese mixture, season well with salt and pepper, and drizzle with olive oil. Scatter over the pine nuts and bake for 16-18 minutes until the pastry edges are nicely browned. 5. Remove from the oven and leave to cool slightly, then drizzle with the honey and sprinkle with the pul biber before serving. Crispy sticky harissa lamb “Cantonese crispy shredded chilli beef is one of my all-time favourite dishes,” says Ghayour. “This is very much my own creation and my nod to that wonderful combination of sweet and sticky, crispy and chewy bites of meat, but using lamb and adding peppers to the mix instead of carrots. It’s an explosion of flavour that ticks every box.” Serves: 3-4 Ingredients: 6 tbsp cornflour 350g lamb leg steaks, cut into 1cm-wide strips Vegetable oil, for frying 1 large onion, halved and thinly sliced into half moons 1 red pepper, cored, deseeded and cut into very thin strips 5 spring onions, thinly sliced from root to tip, reserve some for garnish Maldon sea salt flakes and freshly ground black pepper Steamed white rice, to serve For the sauce: 5 tbsp clear honey 4 tbsp rose harissa 3 tbsp rice vinegar 2 tbsp light soy sauce 2 tbsp cornflour Method: 1. Mix the cornflour with a very generous amount of salt and pepper in a mixing bowl, add the strips of lamb and really work the cornflour into the lamb for a minute or so. Set aside. 2. Heat a large frying pan over a medium-high heat, pour in about 2.5cm vegetable oil and bring to frying temperature (add a little bit of a lamb strip: if it sizzles immediately, the oil is hot enough). Line a plate with a double layer of kitchen paper. 3. While the oil is heating up, place a small saucepan over a medium heat, add all the sauce ingredients and whisk together until no lumps of cornflour remain and the mixture is smooth. Heat the sauce through, but do not let it bubble or burn, then remove from the heat. 4. Fry the lamb strips in batches in the hot oil for about two to three minutes, or until very crisp on the outside. Remove with a slotted spoon and transfer to the paper-lined plate to drain. 5. Heat another large frying pan over a high heat, add a drizzle of vegetable oil and stir-fry the onion and red pepper until browned a little. Add the lamb strips followed by the sauce and toss together until evenly coated with the sauce, then add the spring onions and combine well. Serve immediately scattered with the reserved spring onions and alongside steamed white rice. This needs no accompaniment. Tahini, almond and chocolate crumble cookies “I cannot tell you how satisfying these cookies are – so much so that I usually have a bag of the cookie dough balls stashed in my freezer ready for baking whenever the craving hits,” says Ghayour. “The texture is crumbly in an almost sandy way and the absolute optimum moment to enjoy them is 30 minutes out of the oven, when the cookies have cooled down, but the chocolate is still gooey.” Makes: 14 Ingredients: 125g salted butter, softened 125g soft light brown sugar 75g caster sugar ½ tsp ground cinnamon 100g tahini (use the solids and avoid the oil as much as possible) 150g plain flour ½ tsp baking powder ½ tsp bicarbonate of soda 50g blanched almonds, roughly chopped 200g dark chocolate chunks (70% cocoa solids) Method: 1. Beat the softened butter, sugars and cinnamon together in a mixing bowl until light and fluffy. Then add the tahini and mix until smooth. Next, add the flour, baking powder and bicarbonate of soda and mix until evenly combined. Finally, add the almonds and dark chocolate chunks and mix until evenly distributed. 2. Weigh the cookie dough, divide into 14 equal portions and form each into a ball. Chill in the refrigerator for at least four hours, or overnight if preferred. Once chilled, you can then freeze the cookie dough balls for later use. 3. To bake, preheat the oven to 180C (160C fan), gas mark 4. Line a baking tray with baking paper. 4. Place your dough balls, well spaced out, on the lined tray and gently flatten them (omit this stage if using frozen dough). Bake for 16 minutes (or 18 from frozen). Remove from the oven and leave to cool on the tray for 30 minutes, then enjoy. ‘Flavour’ by Sabrina Ghayour (Aster, £26). Read More Four delicious ways to use up leftover pumpkin this Halloween World Pasta Day: Nigella Lawson’s spaghetti with Marmite This speedy king prawn pasta has a supermarket secret weapon Midweek meals: Baked pasta Siciliana with meatballs How to make a classic lasagne Jack Stein’s Cornish mussels with spinach and cider

World rugby champions South Africa have arrived back in the country to a heroes’ welcome following a feat that saw them defend their title after beating New Zealand 11-12 in France

John Meyer, the CEO of Forever Voices, was arrested on October 22 after he tried to set fire to his own apartment

By Ateeq Shariff Stock markets in the Gulf ended lower on Sunday in response to Friday's fall in

France scrum-half Antoine Dupont may have broken his jaw in a high tackle that forced him off the pitch in the 96-0 World Cup thrashing of Namibia...

Australian Transport Minister Catherine King says invasive gynecological examinations conducted on passengers at Doha’s international airport in 2020 were part of the reason she refused to allow Qatar Airways to double its services to Australia

Tony Bennett recorded a 2014 album of duets with Lady Gaga and went on a world tour with her in 2015