reached the semi—finals. england beat sweden 2—0. in the other game, the hosts — russia — went out to croatia a—s in a penalty shoot—out. england will play croatia on wednesday. the other semi—final will pit france against belgium. north korea has announced that it may abandon plans to give up its nuclear technology if the united states continues to demand unilateral denuclearisation by pyongyang. a government spokesman said the stance taken by us negotiators was gangster—like. he said both sides should take steps at the same time. the 12 boys trapped in a flooded cave system in thailand have sent handwritten letters to their families, to reassure them that they are well. their football coach, who is with them, also sent a note apologising to their parents. the team were cut off when exploring the cave two weeks ago. as the first week of wimbledon draws to a close, britain's number one, kyle edmund, has been knocked out. he lost by three sets to one to novak djokovic.

in the women's singles, the number one seed, simona halep, lost her match meaning there is now only one top—ten player remaining in the draw. halep was beaten in her third—round match in three sets to the taiwanese world number48, su—wei hsieh. our sports correspondentjoe wilson reports now from sw19. just as football is returned to their changing room in russia, kyle edmund came out to play at wimbledon. the centre court knew the football score. and for a while edmund was inspired by his big occasion. on the top of the screen, inspired by his first sat. novak djokovic looks a little lost. but the former champion rediscovered himself to win the second set 6—3. the match had turned. edmund lost the third, 6—2, making mistakes. listen how this one was greeted by

doctor bitch. he simmered with the crowd and overpowered edmund in the fourth set —— novak djokovic. centre court will be maintained and will come back in the second week, when we will have so much. as for british interests, there is the doubles. right now centre court feels a little empty without kyle edmund. joe wilson, bbc news, at wimbledon. now on bbc news — the travel show. this week on the travel show, we're in my hometown of london. i will be finding out how meat—free has gone mainstream. this is good, a tour bus around london eating foods that will help us live forever. also coming up on this week's show, we are heading underground to meet a man with a passion for public art in new york. and we eat more than is good for us in naples, as we join the judging panel in search of the world's

most perfect pizza. slice number seven. mario has had over a0 slices! let's kick off in london, where we are looking at the latest food trend to sweep the united kingdom. veganism. it's changed. with hundreds of dishes to choose from, people flock to vegan nights in fashionable shoreditch in the east of the city. i have only been vegan for maybe six months, and even compared to where i started, the amount of vegan abundance of food in supermarkets is crazy. i was eating lots of chicken dips and chicken kievs, i didn't feel that

great, so i started eating more fruit and vegetables and i felt energy i'd never really felt before. vegan in london in 2018 is really, really easy i'iow. there are so many cool places to eat, you can getjunk food, you can get healthy food, you can eat anywhere. it's super easy. the vegan market is growing, it's incredible. it's so exciting, what's happening. according to the vegan society, the number of vegans in the uk went up by 350% in 10 years, and that was before the huge trend in the last two years kicked in. it's particularly here in london where lots of the change has been happening.

which might make this one of the best places in the world to travel to as a vegan. so, i'm going to take a fresh look at london as a tourist for the day and i'm going to enjoy some of those classic london travel experiences, but with a vegan twist. it all starts with a bus tour, of course, on one of these. and it's no ordinary bus tour. this is a vegan afternoon tea bus tour, offering a vegan version of the traditional british afternoon tea on an iconic red routemaster bus. what a way to see those sites. a fellow passenger on board today is dominica, from the vegan society. how has veganism managed to attract the next generation? what is it that has changed?

because it's been around for a long time. veganism has been around for 70 years, which not many people are aware of. but i think in the digital age of information, you log into your social media accounts, you are bound to see something about a veganism at some point, so i think a lot of people sort of started to understand that animals are not here for us, they are here with us on this planet, and we share it with them. and as you can see, we can have all the things that meat—eaters have, like cake, you can basically veganise anything that you want. all i heard was the word cake, nothing else. cake, that sounds good to me. vegans do cake, i'm sold. normally to make a cake, you need milk and eggs, what would you replace that with? vegan cake has all the normal ingredients you'd expect cake to contain, but for example, dairy milk, you can use almond milk or soy milk. replacing eggs is as simple as mashing up a banana, because eggs are used as a binding product, rather than full flavour.

so the banana has a similar consistency. this is good. this is good, a tour bus around london eating foods that will help us live forever. that's well said. ok, maybe not live forever. but a plant—based diet can have some health benefits. which you might not make the most out of if you get involved in the latest vegan trend, fast food veganism. and what could be more british than a classic fish and chips supper? danny sutton‘s chip shop is about as traditional as a chippie gets. well, it smells like a classic fish and chips shop.

i can smell the vinegar aromas and the chips and the fish. there you go. grilled fish. pies. saveloy. even here, danny has come up with a vegans answer to the traditional fish and chips. he uses marinated banana blossom. of all the things that i could think of that would substitute forfish, a banana plant, or banana leaf, is the last thing that would come to my mind. how did you come up with that? well, i was fishing one day, in the sea, and in my lunchbox... how did i come up with it? ijust did lots of research, and i found that it is about the texture more than anything else. it had the right texture. so with a little seasoning going on, we could get close to the flavour and texture of the fish. so, time for a lesson from the master.

first, stripping the banana blossom. nothing there! one more. that said, perfect. now, start in the centre. whittle it down and try to slice it straight down the middle. yes, of course. straight down there. exactly. you've got it. see, i can smell it, actually. yeah, there is a slight banana tinge. and the secret is all in the marinade. going to use some sapphire grass. where is this from? from essex from the estuary. seriously? a bit of essex. followed by some spices to bring out that sea flavour. pour some water over the top, give it a mix. we boil it for 15 minutes, it goes into the marinade overnight, then it comes out and

goes on there to dry. that's basically it, before we batter it. what we've all been waiting for. your vegan fish and chips. do you know what? if i had not gone through all of the stuff of making it with you and you haven't told me this was vegan, i would think that is proper fish. there you go. smells like it, as well. we have tricked you with your eyes, let's see if we can trick you with your tongue. there we go, get some of this on there. imagine you're by the seaside.

imagine you're in southend. that's good. i wasn't expecting that. the texture is definitely there. do you know what? you don't have to worry about any bones. a no bone guarantee. i can't give you that with the cod or the haddock. cheers. cheers, enjoy. every year, nearly 20 million people come to london. it is one of the world's most visited cities, and no doubt many come to see the big landmarks. but who knows? if this trend continues, then one of its big draws mightjust become its vegan offerings. could it be a thing for london, one of its strengths, that we are vegan central? i think so, yeah. i think a lot of people go to london because it's a cool city, there's always something exciting going on, and i think we are that kind of city where veganism is really cool and you can have all the foods that you want.

it's super easy, but most of all it's tasty. the travel show, your essential guide, wherever you are heading. next, we head new york, and one man's love affair with the underground art most commuters don't even realise is there. artist and printer philip copler began sketching the intricate mosaics, plaques and artwork on the city's subway system back in 1978. a0 years and 110 stations later, he is still going strong. when i began my study a voice inside my head said why don't you see how conscious people are of the subway?

i would ask them if they were aware of the art in the subway. half of them said what art? they had no idea at all. i have some pens here. red, green and blue. here we go. my study of the subway really began years ago when i was eight years ago and my father told me that down in the subway stations in europe there were pictures on the walls. i thought that was curious. but what got me going deeper was the fact that i realised some stations were losing their decor so they had to be recorded and realising this i got concerned and thought, well, somebody had to preserve a record of what we have now. it became a cause for me to record the embellishments of the station.

so it turned into a long project, years in the making and not done yet. at that time there was a great movement called the city beautiful movement when the mayor and his council decided that they wanted to establish new york as noble and attractive a city as the old european capitals are, which americans and new yorkers look up to, and the mayor decided we can do that right here in new york as well. a good example of the very high design elements in the subway station can be found

at borough hall and brooklyn — the first subway station and the first subway line into brooklyn. it is one of the dozens of designs created just for this station alone. but it is worth it. what i do when i do my project, i have to do my project at night and weekends. you will often find me at the library or on the subway drawing pictures of what is on the wall and taking notes on how many mosaics are there, what colour they are, a general description of the station. this station is named forjothacob astor. astor place, his library is nearby, and he was a very shrewd businessman and and made several fortunes in his lifetime. one of them was with the beavers

because in the early 1800s a top hat with beaver fur was the height of fashion. i have been self publishing my work ever since i began. this year, however, a lot has changed. a university has published a book of my drawings. my drawings and my notebooks, the real things, the originals have been on display in grand central terminal. this made us stop and appreciate. 137 street. look at that. we don't do that any more. no, we don't. we don't have time to look at it

and we don't have the money to produce it. since i started this study, being the thorough person i am, i intend to finish at which means i really need to visit all the stations in the system. i have quite a long road in front of me. i have done 110 stations so far and i have many more to go. 360 or more. god knows. because i have started ifeel i have to finish it. to finish, today we are off to naples in the south of italy. this historic city claims to be the birthplace of pizza and for ten days every year, chefs from all over the world head there to take part in a competition to find the world ‘s best slice.

and this year, the travel show‘s jo whalley was asked to be one of the judging panel. has she bitten off more than she can chew? i'm about to do a masterclass with some of the best pizza makers in all of naples. i am a little apprehensive. davide is a world champion pizza maker. to be a true neapolitan pizza, the dough needs to be prepared in a special way.

and here at the festival, tourists can give it a go. scoop and press. the first step is shaping the dough into balls. seamless. the dough was left for at least six hours to leaven and then is pressed out by hand. some pizzaiuolos spin the dough in the air to stretch and oxygenate it. and the festival is a chance for these masters to show off their skills. it is really quite tricky. there is not much of a spin. with our pizza bases sorted, we spiral on tomato sauce and add mozzarella and basil. the margherita pizza is the symbol of naples, invented in 1889 in honour of queen margherita.

the colours represent the italian flag. now we are making pizza! finally, we bake it. it is beautiful. that is a good—looking pizza. that is so good. it was worth me taking three hours to make it. it is emotional. now that i fully appreciate exactly what it takes to make a proper neapolitan margherita pizza, i am told that tomorrow i can join the judging panel of the caputo cup, the pizza world championships. pizza chefs from all over the world have travelled here and are nervously waiting to cook for thejudges. this is the big competition. who has the best margherita pizza. i have my secret voting sheet here. this is my voting form. i have the name of the chef, my name and the different categories of marks that i can give each pizza.

500 is the best, ten is the worst. my fellowjudge mario shows me how to inspect all aspects of the slice to check the crust is bouncy and i can taste all distinct ingredients. there are nine categories of pizza tojudge and it is a gruelling pace. oh, gosh. i have to eat speed eat because i am being too slow with my marking. some of thejudges have been here tasting for hours. they are only swapped out when they are too full to continue. so i am on slice number seven. mario has had over a0 slices. this is 1a. still going strong. i have been here for

just over three hours. there are so many people queued up outside waiting to cook for us. when will it end? so i have had 38 slices of pizza and i have just seen that they have started to clear off the tables. so the end of be in sight. then we get word that the final pizza is being sliced. number 52. the last one. it is an unusual flavour. kind of mustardy. i kind of like it. go out with a bang. while the votes are being counted, the award for pizza acrobatics is being judged.

it is seriously skilful. the award ceremony goes on into the night and there are winners from across the globe. the organisers here hope to take the napoli pizza village festival to cities like london and new york and spread the message around the world that neapolitan pizza is notjust food, it is a way of life. jo reporting there from naples. and something tells me she will not be ordering takeaway any time soon. that's your lot for this week and coming up next week... christa heads to amsterdam to find out how boats, once crammed with migrants making death—defying voyages across the mediterranean, are now being used to show tourists the city's world—famous canals.

it is written that there was more than 76 person on the last trip of this boat. make sure you join us for that if you can and don't forget you can follow us on social media. all the details are on the screen. but for now, from all of us here in trafalgar square, it is goodbye. hello. these have a hit when it goes on. in other dry day on saturday. this was a picture taken in cambridge, cambridge. you will be fairly similar through sunday afternoon was in part here and there. over the next few days, it is looking dry. many of us, strong sunshine around still. high pressure keeping things generally dry and subtle. a weather front sitting across the far north—west on sunday, bringing more cloud and if you spots of rain, particularly to the far north west of scotland, with a chance of it shower in southern

scotla nd chance of it shower in southern scotland and northern england as well. the majority, a dry day and had a very warm at the start. sunny spells, long spells of sunshine in the south. that is not quite as hot in scotland and northern ireland as it will be in england and wales. in warmup spots, similar to saturday, with 30 - 31 warmup spots, similar to saturday, with 30 — 31 degrees in the south—east. the temperatures are 22 01’ south—east. the temperatures are 22 or 2a south—east. the temperatures are 22 or2a in south—east. the temperatures are 22 or 2a in the north west of scotland. but it is also the british grand prix of course on saturday afternoon. that makes announcement. lots of sunshine breaking through the cloud. it should stay cloud. —— sunday afternoon. 28 or 29 degrees and certainly feeling pretty hot for the drivers. into sunday afternoon and evening, we keep the cloud across parts of scotland and northern ireland for a time. clear skies but the south. we will draw in

more northerly breeze across northern and eastern coasts. keep the temperatures down here. it is a warm, muggy, sticky feel as we move through into the early hours of monday morning. monday, another dry day. spot the difference, really. it will be a touch cooler across parts of scotla nd will be a touch cooler across parts of scotland and northern england too. bucsa the sunshine to the south and west. probably not as warm as it has been covered with temperatures about 29 degrees. a little cooler further north. high pressure holds on into tuesday. the weather front fizzles out, but it will introduce some fresh air as we head through into tuesday. not as hot as the weekend weather. temperatures will get down free time tuesday into wednesday. but it will be warming up and staying dry and sunny right through into next weekend. that is it for now. goodbye. welcome to bbc news,

broadcasting to viewers in north america and around the globe. my name is nkem ifejika. our top stories: north korea warns that denuclearisation could be off if the us continues to insist on a one—sided process. the warning comesjust hours after us secretary of state mike pompeo flew out of pyongyang, having given a very different account of the meeting. it appears rescuers in thailand are planning to bring the trapped boys out of the flooded caves earlier than thought. some of the hottest temperatures ever recorded — we ask why. from canada to algeria, the northern hemisphere is wilting under a heatwave. at the world cup, england go through to the semi—finals — along with croatia. the hosts, russia, are out.