a close ally of the late russian opposition leader alexei navalny, leonid volkov, is defiant, as he tells the bbc he'll "never give up" fighting putin — in his first tv interview since a brutal hammer attack outside his home in lithuania in march, where he now lives in exile. israel says its military has struck more than 70 targets in gaza in the past day, as fighting continues to intensify in both the north and south of the territory, including jabalia in the north, which israeli forces said had been cleared of hamas fighters months ago. a full bulletin of news at three o'clock. now on bbc news, the travel show. coming up on this week's show... it looks like a flotation device. it does! you could probably get into that.

here we go. bon appetit. skibbereen! thank you so much. so, i can taste the kind of familiarity, and then i'm waiting for the alcohol, but it hasn't arrived. it's like wine light. now, one thing that gets most of us excited when planning a trip is the chance to tuck into tasty, authentic dishes from other parts of the globe, from traditional delicacies to spicy street food, and even maybe michelin—starred menus from some of the most celebrated chefs on the planet.

well, this week, we've got a feast for your eyes, with a menu full of some of our favourite travel show foodie adventures. for starters, let's look back at that time i headed to glasgow, in scotland, on a culinary quest to find the story behind britain's most popular dish — and it's not what you maybe think it is. glasgow is often voted the world's friendliest city, and locals pride themselves on their good cheer, good humour and chattiness. it's one reason that generations of immigrants from all over the world have decided to call glasgow home. and it's here where britain's most popular dish was born — and it is not fish and chips. this is chicken tikka masala. it's boneless chunks of chicken, marinated in a sauce of tomato and cream, and it has this fantastic orange colour because of the spice mix. mm. you can get the dish

all over the city. but according to local legend, the original chicken tikka masala was created here, at the shish mahal restaurant, in the 19705. every day, the chef marinates 30kg of chicken, and roasts up to 400 skewers in his tandoor. this is our secret sauce. you can taste it. all right, here we go. mm. that's got some kick to it. have you ever told anyone outside of the restaurant what's inside? no. well, he's staying tight—lipped. so i head over to the dining room to meet with ali asif. this is my dad with... asif�*s father sadly passed away in december, but his legacy lives on through the family restaurant, where in the early 19705, he's reputed to have created the world's first tikka masala. it all started when a grumpy bus driver complained that his chicken was too dry. asif�*s dad needed a quick fix,

so he grabbed a can of tomato soup that he'd already opened. dad put the tomato soup into the curry, heated it up and served it, and the customer loved it. the customer asked, "what is this called?" "tikka masala. " because it's the most generic name he could think. so, these days, you can get tikka masala as a pizza topping, frozen at the grocery store, as a takeaway. what do you make of everyone copying your dad's recipe? he said, people enjoying food is more important than where it came from or who invented it. he used to say he was born in pakistan, but he was made in glasgow. like any legendary dish, the origins of the chicken tikka masala are disputed — but asif�*s dad remains a local hero anyway. he was part of a wave of people from pakistan, india, and current—day bangladesh who came to scotland in the 19505 when the uk faced a labour shortage. but rather than returning to their home country after five years, as was so often the plan,

many families decided to stay. and today, more than 60,000 people of south asian descent live here and in the surrounding area. we're off to meet the comedian sanjeev kohli at one of his favourite spots in the city. sanjeev, i hope you don't mind. i took the liberty of getting a little snack — the paper dosa. 0k...! not so little. i feel like i should wear this. it looks like a flotation device. it does...! you could probably get into that. scotland in the winter, it's a bit like finland. you need your comfort food. it's freezing. it's been dark for seven hours. sushi ain't going to cut it. it's got to be comfort food. and the thing about indian food, it is comforting, like a big fluffy naan bread, like a pillow, you know what i mean? 0r pakora. it's just all there. all the salt, all the fat, all the stuff. indian food is the most popular food in scotland. anywhere you see fish and chips, you can see curry. that's how integrated,

certainly, the cuisine is. and i've always thought that the cuisine, the story of the cuisine reflects the story of the people, if you know what i mean? glasgow is curry, and curry is glasgow. a mouthwatering memory from scotland. and i don't need to be asked twice, if there are any more trips like that one. next up, we're crossing the sea to ireland — a country that, in recent years, has undergone a bit of a gastronomic renaissance. kate hardie—buckley returned to her home county, now the country's top foodie destination to tuck in. welcome to west cork. this is the mizen peninsula, the most south—westerly tip of the island of ireland. i've been coming to this part of the world since i was eight years old. people are drawn here by the dramatic scenery, the arts and the great craic —

and now they're flocking here for the local cuisine. west cork was recently voted ireland's food capital. the history of the area is as rich and diverse as its food. along the coast, you'll find caves where pirates smuggled their treasures. it's where marconi sent the first transatlantic radio transmission to america. and it was here the first famine death was recorded, the first of over a million across ireland, with a further two million people emigrating. so, this is the skibbereen saturday market. at the height of summer, i think maybe the best market anywhere in the country. this is the freshest mozzarella available in ireland right now. it's like lactic poetry. april makes the most astonishing potions. slainte.

when we think of vinegars, we think of something that's harsh and aggressive — and that's gentle. obviously, i can taste the apple... mm—hm. ..but there's like a berry taste to it, or something like that? maybe even the whiskey. you'll taste the whiskey. the whiskey! they laugh bit early for the whiskey. yeah. the skibbereen market continues to slowly but organically grow and get better. people, i think, are really realising more and more that the essence of a real experience is when it's grounded in local foods. and that's what you want, whether you're in bangkok, or tuscany, or in west cork. here we go. bon appetit. skibbereen! thank you so much. wow. it's a real west cork burger. i've come to meet the fergusons, who run gubbeen — one of the original irish cheese farm houses here — and they play a huge role on the west cork food scene.

giana and herfamily have been making their award—winning cheese for the last a0 years. and is this sort of where you begin creating the flavours and the texture? in a way. although i think the real start of this story is the soil. and of course, the big flavour is once the cheeses are made and they start to ferment. this is heavier than you'd think. oh, my goodness. the smells are incredible! there you are, the finished products. i think if you're in new york, or if you're in paris, or wherever we export to, and you come across this, what you're going to feel, or smell, is west cork. that's what i love about this. giana's children are the latest generation working the land. fingal makes the charcuteries with over 100 different products. the fergusons, and other

west cork food makers, account for 75% of artisan producers across the country. in west cork, not only do you get to taste great food, but you also get the chance to find and explore new ingredients. it's beautiful down here. here we go. jim and maria kennedy run sea kayaking trips all along the coast, where you get to forage for your own food. out on the atlantic... ..looking for dinner. and we don't have to look far. when you start to investigate, they become like friends. you just see, "oh, there, look, there's the oarweed coming up "and over here, the sea spaghetti." it's absolutely amazing. for ireland's coastal communities, seaweed has long been a staple food. it has everything you need — it has minerals, it has vitamins.

all the b vitamins that we spend, you know, 20, 30 euros buying across the shelf, it's all in here. there's a seal over there also looking for his dinner. hello, buddy. so, what is on my seaweed board? we have some dillisk, or dulse. carrageenan, another traditional favourite. we have seagrass, beautiful green, also known as spirulina. i recognise that one. mm—hm. and then for something completely different, the queen of all seaweeds — or maybe the king — pepper dulse. the truffle of the sea. that's extraordinary. mm. peppery... such a bite to it, such a kick. what's most striking is the diversity under the kayak. different shapes, forms, textures, colours. it's quite extraordinary. even in the famine, people ate seaweed.

but i think then, it became associated with poverty and hunger. and now people are beginning to rediscover the amazing properties of seaweed. well, next on the menu, we're heading over to vancouver, in canada, a city that's frequently named as one of the best food destinations in the world. but it's not all michelin—starred restaurants and high—end dining. the culinary scene has been broadening out to reflect some, up until now, less well known and diverse dishes. we sent eva to try one of them. eva: you might have heard about poutine. it's canada's unofficial national dish, kind of like what pierogies are to poland or what the burger is to the united states.

this comforting, salty dish is made up of chips, cheese, curds and gravy. but this is not a piece about poutine. in fact, it can be quite hard to find authentic poutine out here on the west coast. it comes from quebec in the east. here in vancouver, there is another dish that you should know about. hi! hello. hi. my name is paul natrall. i'm mr bannock. paul — or mr bannock — is a member of the squamish nation. he lives on one of the three first nation territories here in vancouver city. he owns the only indigenous food truck in vancouver, and his specialty, bannock — a staple in first nation cuisine. 0h, awesome! that's a mr bannock apron, isn't it?

yes, ma'am. wonderful. let me put this on. bannock is pretty simple. it's sugar, flour, baking powder, salt and water. not too dissimilar from an english scone. the word �*bannock�* itself is scottish, so there's always a huge debate if bannock is indigenous. every community and every nation has a type of flatbread, and as stuff evolves and indigenous food evolves we have baking powder, salt, sugar, and now we have these huge fluffy bannocks. for me, it's huge to be able to have my kids watch and learn what i do, just because our food culture has been missing for so long, you know, through all the trauma that we have. i'm keen to sample paul's modern take. well, these just look so delicious. golden, fluffy...

should i? should i do it? yeah, do it. mm. and then the fluffiness. so delicious. mm—hm. they�* re fluffy. they're, like, the perfect combination of fluffy and crispy. nice. mm—hm. hopefully, soon, there will be more places to try indigenous food in vancouver. but, for now, bannock doesn't seem like a bad place to start. william lee adams: eva zu beck in canada, getting stuck into a first nations feast. and from canada, let's hop over to the us, where new york has long been dubbed �*the city that never sleeps'. a place where you can get anything, from a burger to beluga, at any time, day or night. but, post—pandemic, is the city's food scene still open all hours? we sent kim davis to one of the city's most famous diners to see if they're still cooking right around the clock. jazz music as a native new yorker, i know a thing or two _

about nightlife in this city. now, any good night out starts with food, and where better to fill up than at one of manhattan's most iconic delis? it is so busy here. i have to figure out what i want really quick because if you don't know what you want, you're going to get shoved out of the way and people are going tojump in right ahead of you. the first thing i'd recommend is... they give you a ticket and the ticket gets you in. where is your ticket? i don't have one. i walked in without getting one. hello. you can use it to pay and to walk out. to pay and to walk out? hi there. can i please get a pastrami sandwich? delis and diners are part of the fabric of the city, catering to hunger pangs at all hours. hi, here's your pastrami. oh, my gosh. thank you.

enjoy. this is gigantic! this is nothing. i love that. "it's nothin�*." he laughs "nothin'!" listen, food and nightlife go hand in hand, right. right? we struggled a little bit during the pandemic, as did everyone in the world, literally. and we got lucky. customers still supported us. 0ur regulars took care of us. and that's what it means to be in business for 135 years and five generations. but not all have been lucky. many have closed their doors permanently. the numbers employed in the restaurant scene have shrunk by 35,000 since the pandemic. and for those that survived, it's been a challenge. there was a lot of trial and error and bars in the neighbourhood were going through similar sets of questions. and so we didn't start 24 hours right away because they also weren't staying open till 4am like they used to. but kind of hand—in—hand, lockstep, the bar scene, the nightlife scene, food scene, all coming back with a real vengeance.

what do you think? it's good, right? wow. she laughs kim davis there taking a bite out of the big apple. and after all that food, what could be better than a glass of wine to round things off? so we'll leave you with ade in paris, where there's been something of a revolution with the country's favourite tipple, meaning that those dreaded hangovers could maybe become a thing of the past. we'll see you all again next week. but in the meantime, here's ade to tell you more. cheers! whether you're mad for merlot or salivate over a sauvignon blanc, the city of love swoons for a glass of wine. as other countries have music orfashion, in france you'll see a glass of wine on each table in any bistro or michelin—star restaurant. i mean, there are paintings about wine. they fought wars about wine.

so it's worth 25 billion euros a year to the french economy, and then there were 5.5 billion bottles produced in france last year. but as bars and restaurants all over the world shut their doors, the pandemic forced loads of us to reassess our relationship with booze and explore more non—alcoholic alternatives. international sales of non—alcoholic drinks have shot up by a quarter. but in france, the growth has been slower — reportedly, just 4% in the same period. so how do parisians feel about alcohol—free wine? i've never tried it. i like wine, regular wine. i'm used to that. i think we're losing something. you want to feel... he clicks his tongue ..the taste. it's not as fun either. one man hoping to transform french attitudes is augustin.

hello, ade. last year, he set out what he says is paris's first shop entirely devoted to non—alcoholic drinks. do you get any snobbery? do you get people who come in and when they hear there's no alcohol, they're like, "what? what is this? !" yeah. at the beginning, some people were kind of making fun orjust laughing when they entered. but then for us, it's not against alcohol because most of our customers, they are what we call flexi—drinkers. so they keep drinking alcohol, but they also, from time to time, want to have a break. of course, you have all the pregnant women, the muslim people who never drink alcohol. actually, it came from my own story because i quit drinking during the pandemic. i don't like soda, i don't like very sweet beverages, so i was looking for other options. he's far from the first person to ride this trend. a few rounds of alcohol—free bars have opened up over the past few years all across the world, from 0% tokyo to sans bar in texas, to the virgin mary in dublin.

along with spirits and beers, augustin stocks two kinds of alcohol—free wine. the first is de—alcoholised. it's fermented like a traditional wine before the alcohol is then removed. you'll see the smell is close, but then the length in the mouth is different. you know what? that's so interesting. so i can taste the kind of familiarity, and then i'm waiting for the alcohol. but it hasn't arrived. it's like wine—lite. the second kind doesn't involve fermentation, and it's more like a poshjuice. and this one is very good if you eat it with your meat or pasta. we've picked a particularly potent one made from... ..beetroot. it's busy. i don't think i'm ready for this one yet. but this is exactly what we see

with our customers. so now they are more looking into substitutes, so beer or de—alcoholised wine. and we know in some years, they may look more for new recipes and new techniques and everything. but are parisians ready to embrace this new gastronomic experience? there's only one way for me to find out. excusez—moi, excusez—moi. s'il vous plait? would you like to try some non—alcoholic wine? it's good, actually. i like it. i don't like it. i don't think it tastes like wine. no, it's sweeter, i think. 0h. it's actually good. you like it? yes. wow. that's the de—alcoholised wine. now for the beetroot... not in my case. oh, it's more... more acidic?

..acid... yes. more acidic. it's, um... this one is a better one than that. and whether they like the wines or not, most of the parisians we spoke to were at least open to alcohol—free alternatives. yes, because i'm not fond of alcohol. i prefer the taste. so, for you, it'sjust finding something that has the right taste? yes. and then it'll be a winner? yeah. hello. the weather will not change in a hurry over the next few days. fairly mild may conditions on the

card and hazy sunshine a bit like we had on friday. this was wilmslow, cheshire east. so high cirrus cloud turning that sunshine hazy. some cumulus cloud on the cards. very much seen through the weekend. it spells of warm sunshine, mist and fog likely especially during the mornings and some others see heavy showers, but not everywhere. so high pressure dominating from the atlantic. but not far away across the near continent, areas of low pressure. this warm front is likely to spill some rain across the south east of england early on saturday morning. perhaps that spreads along the south coast, it will sit along the south coast, it will sit along the channel islands for a time. elsewhere, early mist and fog clearly slowly —— clearing slowly from coast, then we could see thunderstorms in wales and perhaps the south west of england, but hit—and—miss. many places stay dry through the afternoon, but we could see a few showers. top temperatures between 20 to 23 for most of us, cooler under that cloud around the north—east coast. moving through into sunday, we have this area of high pressure still sitting out in

the atlantic, trying to dominate our weather. squeezing most of the show away, but still a chance they could crop up in the south and south west on sunday. similar to recent at times, we have this area of low cloud and murk in the north sea co—— clearing back towards the coast, but could linger in aberdeen, newcastle. 16 degrees here, 22 in the sunny spots. what about the new working week? into monday, we are between weather systems. so monday, fairly quiet. the morning likely to dawn with some mist and fog and low cloud as well. and a good deal of sunshine breaks through. fairly light winds for most of us, a bit cooler close to the east coast, 15 degrees. towards the west, places like cardiff and liverpool, to 20 degrees. temperatures coming down a notch as we compare them to the past couple of days where temperatures have been up to 23, 20 couple of days where temperatures have been up to 23,20 4 couple of days where temperatures have been up to 23, 20 4 degrees. looking to tuesday, low pressure trying to approach both from the

atlantic and also from the near continent. more of a chance of catching those downpours on tuesday. certainly not everywhere by any means, but most likely for parts of northern ireland, south west england, southern england, eastern scotland could see showers. in—between, sunshine, like winds, 19 degrees for the warmer spots. so fairly typicalfor this degrees for the warmer spots. so fairly typical for this stage of may. into the middle of the week, more of a signal for low pressure moving in probably from the south or east. that is likely to bring some rain at times, potentially for parts of east anglia, eastern england in general. elsewhere, more likely to stick with the theme of sunny spells and the odd scattered shower. in temperatures, highs in the mid—to—high teens on wednesday. moving through towards the latter part of next week after that fairly unsettled spell through the middle of the week, most of the showers should ease away and computer models are hinting at higher pressure building towards the end of the week and into next weekend. not too far away across the near continent,

still showers licking, potential of wet weather especially in the south. but more certain the middle of the week does look a touch cooler, a bit more unsettled. hence that towards the end of the week into next weekend, temperatures will start to climb a degree or so. a lot of fairly dry unsettled weather towards the bank holiday weekend, but there is a chance we could catch a few showers. goodbye.

live from london. this is bbc news. president zelensky says ukraine only has about a quarter of the air defences it needs to fight off russian attacks. a close ally of the late russian opposition leader alexei navalny tells the bbc he'll "never give up" fighting president putin after a brutal hammer attack in march. he asked us to never give up and,

like, to continue our work and to build this to defeat putin and to build this beautiful russia of the future. israel says it has struck more than 70 targets in gaza in the past day, as fighting intensifies in both the north and south of the territory. and health officials in devon say they are "pretty sure" a parasite outbreak in the water has been contained but more people might still fall ill. hello. welcome to the programme. we begin this hour in ukraine, where president zelensky says his country only has about a quarter of the amount of air defences it needs to fight off russian attacks. he said ukraine needed up to 130 of the western f—16fighterjets. dozens are due to arrive sometime this yearfrom european donor countries

and ukrainian pilots are currently being trained.