Rio Tinto Group, the world’s biggest iron ore miner, is looking at a number of possible lithium acquisitions

Wolves boss Julen Lopetegui insists it is unfair to label Arsenal as bottlers after their title challenge faltered. The Gunners will finish second behind Manchester City having topped the table for the majority of the season. They held an eight-point lead in March but dropped crucial points against Liverpool, West Ham and Southampton in the run-in before losing 4-1 at City in April. Arsenal’s defeats to Brighton and Nottingham Forest handed City a third straight title but, ahead of Wolves’ trip to the Emirates for Sunday’s Premier League finale, Lopetegui feels the Gunners do not deserve criticism for coming second. “Of course (they don’t). It’s an incredible league and in the end they lost to Manchester City in one of the last matches,” he said. “They have done fantastic work – you only have to look at the teams that finished below them, incredible teams. “So I praise Mikel (Arteta) for his fantastic work. I remember he had big problems when he arrived two years ago but they showed faith and belief in him and now they are collecting the rewards. “He’s improved the team and changed a lot of players and put a lot of quality on the pitch and produced fantastic answers. “Now they have an incredible project in front of them. “That’s the merit of Mikel – fantastic work. In the same way, it highlights the merit of the club and the sporting director because he wouldn’t be able to do what he’s done without the belief in him. “In football to believe in the mid term or long term is very difficult. “It’s generally always short term. I think they are reaping the rewards for that belief and I’m happy for them because the teams that show patience and work a lot for the future deserve to have success.” Lopetegui remains in talks with Wolves over his future having guided them to mid-table safety. He is looking for clarification on the amount of backing he will receive in the summer with financial fair play restricting the club’s spending power. He wants to revamp the squad with several expected to leave including Ruben Neves and the out-of-contract Joao Moutinho and Adama Traore but Lopetegui suggested Raul Jimenez still has a Wolves future. “Raul has another year on his contract with us and for me it’s not his last match with us. He’s our player,” he said. “Raul is our player and he’s under contract. I hope he continues with us.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Erik ten Hag confident Marcus Rashford can score 40 goals in a season I’ll stay at Newcastle as long as I’m wanted – Eddie Howe Ryan Mason believes Daniel Levy has ‘been let down by other people’ at Tottenham

HONG KONG Chinese developers Sunac and Country Garden brought some relief to the crisis-hit property sector by forging

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.

'Fast X' composer Brian Tyler has compared his work on the 'Fast and Furious' franchise to epics like 'Lord of the Rings' and 'Star Wars'.

President Joe Biden is set to join members of the United Auto Workers union Tuesday in Wayne County, Michigan, walking the picket line on the eve of a visit from former President Donald Trump.

Olympic champions Zhang Yufei and Wang Shun powered to gold on Sunday as hosts China won all seven races on the opening night of swimming at the Asian Games...

Former major leaguer Frank Howard has died at the age of 87

Dozens of global leaders will gather in Paris Thursday for a summit to tease out a new consensus on international economic reforms to help debt-burdened developing countries face a growing...

Wataru Endo is undergoing a medical with Liverpool ahead of a £16m move from Stuttgart.

The Americans never seem to return home with the Ryder Cup, only plenty of drama

Jeremy Pang doesn’t have a classic chef origin story: he “hated” food as a child. Before he turned 10, the chef, teacher and owner of the School of Wok in London admits: “I hated eating – I honestly did not like food. “Up to the age of, like, nine, it would take my mum two, three hours to get my dinner down me. I just didn’t want to eat – I wanted to go out and play football with my mates. I wanted to go and do stuff and play – I also wanted to eat fish fingers and all the stuff my friends were eating at home.” Pang grew up in a Chinese household and is a third-generation chef. When he was 10 years old, his family moved from the UK to Singapore for two years. Now aged 39 and based in southwest London, Pang says upon making the move, his “life completely changed”. He says: “When you go into hawker centres [open-air food markets] in Singapore, it’s a different world. Every single stall is a specialist in one type of food – not even cuisine. So you might have one uncle who has cooked chicken rice for his whole life, or another person who has cooked Hokkien Mee [a stir-fried noodle dish] for 40 years. “When people are as specialist as that, you cannot not want to eat it. And you see everyone digging into their food with no real etiquette – but the etiquette is the enjoyment of that bowl of food.” From there, Pang says Singapore “opened mine and my sister’s horizons” and he fell in love with food. With Singapore’s proximity to other Southeast Asian countries, he was exposed to a variety of cuisines – from Indonesian to Malaysian – many of which are taught at the School of Wok, along with the Chinese food Pang grew up with. With two kids of his own, aged six and two, Pang says: “I now feel so sorry for my mum.” Before the Covid-19 pandemic, the chef says of his oldest: “It was really difficult to get him to enjoy anything that wasn’t raw carrot or cucumber – which actually is healthy at least, but every day? That’s hard.” The pandemic shifted his son’s eating habits. Pang took a couple of months off and “cooked with him – we started making homemade pizzas, flapjacks – anything he wanted to make. He definitely at that point thought he had more of a Western palate, but I’ve known since he was really young and started eating that he does love Chinese food. “He likes the slightly lighter palate, and home-cooked Chinese food can be quite light – steamed fish, flash-fried vegetables, things like that.” One constant from Pang’s childhood to his family life now is the concept of feasting – serving multiple dishes for one meal. “This is how Asian cuisine is eaten, and should be eaten,” he says simply. “My style of cooking is 100 per cent home cooking anyway, and I’ve grown up with it. If you are Asian, that’s just a way of life. But if you’re not, it’s hard to compute how to get four or five dishes on the table, all hot or in the right state at the right time.” He continues: “Even if when we’re doing midweek meals at home, if I’m cooking Chinese or Southeast Asian just for the four of us, I’ll quite often cook two or three dishes. Those two or three dishes are there to be shared – that absolutely is our way of cooking and eating.” Pang’s latest book, Simple Family Feasts, is all about demystifying this concept for home cooks who haven’t grown up with it. Each chapter is dedicated to a different cuisine – including Chinese, Vietnamese, Singaporean and Indonesian – and shows you how to build a feast, guiding you through which dishes to make and in what order. Balance is crucial to pulling off a feast. “If, for example, you just ate crispy, deep-fried stuff – which is terribly bad for you, but we all love it – yes, you want to eat lots of it at the beginning. But five minutes later, you might get lost in that deep fried, crispy, greasy world, and so you’re likely to stop eating it at some point quite quickly. “But if you had something crispy, you have something opposite that melts in the mouth, you had something soft with a gentle bite, you had crunchy – usually from fresh vegetables or flash-fried vegetables, salads, anything like that – and you had a perfect balance of those textures. Honestly, I think you could just keep eating.” Growing up with this style of cooking must make Pang a brilliant multitasker – something he says is “a great skill to have”, but “sometimes it’s my worst enemy”. “I’m constantly multitasking – I get to the end of the day and I don’t know what’s happened, I sometimes can’t tell you what I’ve done in a day. I might have done a million different things… So in some ways, I’m very good at multitasking – but when I get home, my wife probably wouldn’t agree with that.” Like all of Pang’s cookbooks, this is an “ode to my father”, who passed away in 2009. “He’s the one who instilled that love of cooking and cuisine – especially Asian food. He never really taught me how to cook, he just said, ‘Stand and watch’, or, ‘Taste this and tell me what’s in it’. That was his style of teaching.” ‘Jeremy Pang’s School Of Wok: Simple Family Feasts’ (published by Hamlyn; £22). Read More Marina O’Loughlin is wrong – there’s joy in solo dining Budget Bites: Three recipes to keep food bills down before pay day Meal plan: Romesco chicken and other recipes to fall in love with Who knew a simple flan could be so well-travelled? Midweek comfort food: Singaporean curry sauce and rice How to make Thai favourite lemongrass chicken stir-fry