if it lists, it'll be widespread. if it lists, it'll be lifting into low cloud has a icy with a freezing fog. temperatures for manyjust one or at best.

hello this is bbc news. the headlines. all eyes are on whether england will beat france in their quarterfinal match later today. it's the first time the two sides have played at a world cup in a0 years. supporters of the main opposition party in bangladesh are massing for a rally to demand the resignation of the prime minister. police in the channel island ofjersey say one person has died and about a dozen are missing after an explosion in a block of flats. two people described as walking

wounded have been taken to hospital the boss of the biggest rail workers' union has called on the prime minister to meet him, in an attempt to resolve planned strike action. now on bbc news, the travel show. coming up on this week's travel show... as the cost of energy soars, cat meets the islanders making the most out of mother nature... we are in an active, dormant volcano. ..nic tests his taste buds in turkey... i'm suddenly doing a jigsaw puzzle with pastries. ..uno, due, tre... ..and things get a bit competitive in italy!

welcome to the travel show. this week, i'm in tuscany, in the mountain town of volterra to find out all about the delights of this region. check these guys out behind me. they're called the spandera torri. but first up, we're off to the azores. and if you're not familiar with them, they're an archipelago far out in the atlantic ocean, about 1,500 kilometres off the coast of portugal. now, we sent cat moh to san miguel, the largest of the islands, to see how they're using volcanoes to power up and keep tourism going

amidst rising energy prices. cat: adventurers have long been drawn to these nine volcanic islands jutting out in the middle of the atlantic. they've been called �*the hawaii of europe', and it's easy to see why on san miguel. this intense greenery is a result of regular rainfall and mist. i mean, just look at all of this. now, locals say you can experience four seasons in one day, and right now, it's pretty misty. but that could change at any moment. hiking in the forest, i almost forget that san miguel was born out of volcanoes erupting. but there's no getting away from it in the valley of furnas. it's, in fact, a huge volcanic crater and a hot spot of geological activity. that's boiling and the mud boiling, so... 0h! bubbling and gurgling we are in an active dormant volcano. so the magma below us... the smell! ..even if it's crystallised magma, it releases

temperature and gases. that heat produced by the volcano can be used to make energy to sustain life on the island. it's a good position to be in at a time when the rest of europe is struggling with high gas and electricity prices. but what's it really like living in an active volcano? would you say that the azores is a safe place for people to live and for tourists to come and visit? ok. i usually say... there was a pause there! yeah! but, usually i say that we live in the centre of the world. of course, that from a seismic and volcanic point of view, we need to be aware that we live in volcanic — active volcanic systems. what is important is that we monitor the sites. if this is done, i think we are in a safe place if we follow the rules.

unsurprisingly, the locals have been making the most of having these natural steam pots around. these bubbling ones near the lake are perfect for cooking in. how hot is it inside? it varies between 60 to 97 degrees. 60 to 97 degrees celsius inside! and how long's it going to stay in there for? seven hours. these cooking holes act like a steam oven for the island's most iconic food — cozido das furnas. and i'm definitely not going to pass up the opportunity to try some. so we have chicken, we have beef and pork, sweet potato, yams, everything. sweet potato... carrots, cabbage. ..carrots. i see everything here. is this pork? this is pork. just pulls apart.

0k. mm! good! the meat�*s really soft and tender. you can tell it's been cooked for a very long time. just like... the juice, the juices you see is from the product. 0k. 0k, all in the produce. and that is cozido! that is cozido! with over 500,000 visitors a year — that's four times the island's population — san miguel needs all the energy it can get. just a 30—minute drive from here is one of the island's two geothermal plants. i want to find out how they're harnessing volcanic energy to produce electricity, reducing the island's dependence on oil and gas. this is where everything starts. a geothermal well is drilled inside the reservoir. oh, my goodness! i can feel the heat coming up. exactly, because deep inside, at between 500 metres

to 1,000 metres, there is hot water at 240 degrees. wow! it's notjust geothermal energy that's used here. the island has been taking advantage of all its natural resources to increase its green credentials. between geothermal, hydro and wind, we already are able to fulfil almost 60% of the needs of the island. and this is important because this allow us to be a little bit self—sufficient. if we have situations like a war or something that makes the prices go very high of energy, this allow us to be a little bit less dependent on what concerns energy. that's no small feat at a time when global events have made electricity bills shoot up to record levels elsewhere. energy independence, sustainability and wild beauty combined in one small island.

and what better way to finish off than to come here — the crater of sao miguel�*s largest volcano. some come to hike, whilst others do this. i can't believe i'm kayaking in a crater! it's so calm and serene here. it's incredible to think that this was once the site of a very angry volcano. ade: thanks, cat. well, if you're inspired by visiting a volcanic island, here are some places you could consider around the world. kilauea is the most accessible active volcano in hawaii and receives nearly three million visitors a year. fortunately for visitors, huge explosions are not its style, as it prefers to belch out slow—moving lava,

and has been doing so almost continuously for a0 years. japan is home to 108 active volcanoes, with mount fuji being the most famous one. 0n clear days, it's visible from the capital, tokyo. the best time to visit isjuly to september, when it's officially open and free of snow. finally, it would be remiss of us not to include iceland, the land of fire and ice, famous for its volcanic activity. you can find a handy guide online to the islands 32 volcanoes where you can see their current status and scientific descriptions. 0k, stick around, hang out with us, because there's loads more to come on this week's programme. ifeel like i'm tasting raw spices. am i? yes, you are. nick tastes some of turkey's unique flavours. and i'm going to be getting to grips

with a great big hunk of cheese as i try and roll it down this hill, cheered on by hundreds of screaming italians. you won't want to miss that! now, i'm in beautiful tuscany in italy, just outside of volterra, and this factory here produces the purest salt in the whole of italy. and i'm told that the salt is a sight to behold. let's check it out. wow! look at this. yes! why is the salt here so pure? amazing, amazing!

here we go. it's snowing salt! she laughs that's incredible. look at that! and can tourists come and visit this place to see this? it's such a cool sight and it's amazing to think that they've been producing salt in this area for 3,000 years! 3,000 years! incredible! next, we're off to ayvalik in turkey where nick kwek has been discovering new flavours only found in that part of the world. nick: ayvalik is a quaint seaside town 400 miles south of istanbul in the aegean region. its churches and narrow alleyways

are reminiscent of its greek heritage. wow, look at this — a little cobbled street. this is beautiful. for me, food is what makes a destination. i travel the world taking photos of what i eat, and i'm pretty obsessed with food. i grew up in a kitchen and i've worked in some, too. and there's a saying in my family — we don't eat to live, we live to eat! my parents ran chinese restaurants in scotland, so my childhood was a constant mix of cultures, tastes and flavours. and now, i'm on a mission to uncover more authentic dishes and ingredients from around the world. and ayvalik, i'm told, is famous for its fresh seafood, herbs and olive trees. today, i'm meeting chef semsa denizsel. a few years ago, semsa exchanged her pad in the city for an olive grove in ayvalik. now, she puts on cooking courses for travellers from abroad. we have this group of americans are coming for a workshop to cook. right.

so there's a menu i need to go through and do the shopping. we're on the hunt today for okra. 0kra, red peppers. and we're going to buy tonnes of stuff! 0k! what i like to do is, i mean, get something we like very much, do it maybe in a nontraditional way as well to show people there are many other ways to enjoy the stuff. chef semsa is introducing me to a famous ingredient here in turkey. this is tarhana. they make a paste and then they dry it on tables. i make my own tarhana that i will be using for the meal. so off to the kitchen we go to cook with sensa's modern version of tarhana. turkish cuisine is a highly regional cuisine like the italians. i would like to share this with non—turkish people so they will come, learn, witness a bit of what we are, and then turn to their countries with thinking something different than kebab!

so, it's your own unique twist on tarhana? this is, yes, yes. and you can make a soup with this or, like we do today, i will make a porridge with oatmeal. i feel like i'm tasting raw spices. am i? yes, you are. dried fava beans. fresh fava beans. is there lemon in this? yes, lemon zest in there. fresh marjoram, fresh dill, spring onions and artichokes. semsa will serve the tarhana—infused porridge with her main course — grilled squid. i need more of a tarhana flavour to this. sure. mm—hm. while the tarhana porridge slowly cooks, we learn how to hand roll bureks, a samosa—style turkish delicacy using a local dough called yufka. like this. start doing it. i'm suddenly doing a jigsaw puzzle with pastries. now, i think we're ready for cocktails, huh?

what do you think? yes! lessons over, it's time to treat our taste buds. will all of my hard work have paid off? it's almost a little bitter. yes. and you can taste... i remember the smell of the tarhana. i think it's earthy. earthy — yes. you know, it reminds me of a risotto, but, yeah, it's kind of, it is unexpected, actually. unexpected. surprising. how's it going? marvellous, i think. yeah. what do you think? everyone's enjoying themselves, yeah. yes, they have... they have enjoyed it. and i think they are my ambassadors now! it was delicious! thank you very much. ade: thanks, nick. well, tuscany here in italy is also well known for being a foodie destination... why didn't i get into

food instead of travel? ..finding any excuse to hold a food or wine fair! grazie mille! and one not to be missed is the three—day festival, which takes place inside the old medieval walls of the mountaintop town of volterra. just be ready for the steep streets. sometimes you need to hold your hand up and say you need help and i need a good, old—fashioned two—legger to help me up this. paolo, come on! paolo, please, bruv! 0nyvas! andiamo! it's certainly worth the trip up. oh, look at this guy. he's going three! yeah, bravo! applause i started that! i started that. indistinct chatter

cheering and applause but what makes this weekend special is the palio dei caci, a downhill obstacle course, racing cheese. and i'm taking part. oh, my days! look how steep this is! oh, my! i'm struggling just to control my chair. oh, no! ok, so maybe i need a masterclass. ade. nice to meet you. all right, let's see. jeez, he's off at pace! pace! this is going to be carnage. the rules are simple — guide the cheese around the hay bales as quick as possible. the winner moves through the rounds till you're left with one champion. applause

the cheese rolling is a pretty strange tradition. how did it begin?

so you're the champion? you're the reigning champion? the best cheese roller in the whole of italy? si! champion! that's what i'm talking about. so, should i be wearing a helmet and some kneepads and gloves? no. no? ijust need tough skin, yeah? 0k! 0k. one last practice run. come on, come on, come on! come on! come on, come on, come on! laughs broke through the barrier! good? good! good, man. come on! right — well, i've learned from the best. there's nothing more i can do here until the race. so i've been told if you want to truly understand what the cheese race is all about, then you got to start at the beginning. i'm at one of the ten sheep cheese farms in and around volterra. this one is open to tourists all year round.

rosita's the third generation of sheep cheesemakers in herfamily. it's a very important cheese. smell the cheese. wow. it's quite sharp. si, because the milk, it's very fresh. so how long do you preserve the cheese for? it's one year old. one year?! yes, but we produce pecorino in four different kind of maturing. so it's like fine wine? yes! since the middle ages, tuscans, particularly the poor, relied heavily on this cheese. i eat a lot of cheese, but i've never, ever had a chance to make some cheese. it's a great alternative to expensive meats for its nutrition. and this one, which they use in the cheese race, comes specifically from the milk of sarda sheep that graze both on lowland and mountainous terrain.

perfect for here, then. time now to chat to the big boss — rosita's father. speaking to everybody here, they tell me that you are the king of cheese! i'd love to know about your history and your family's history. wow, so over 100 years your family has been working with cheese? si, si! what do you think about the cheese race? maybe me and you? we can race in the cheese race. yes! laughs well, the time has come. the medieval costumes all add to the experience as this race is also in part an historical re—enactment.

the contestants come from all over volterra, having been specially selected to represent their village or district. uno, due, tre... so this is our guy, davide. go, davide! shouts of encouragement cheering almost there! cheering and applause ha! so i clearly didn't win the prized cheese. but i found the man that did. grazie! it's my first time trying this. wow!

that's actually really good. good? multo bono? buono. buono! multo buono! wow! well, that's it. bells toll those bells are a sign that we're done for this week. look out for us next week when... rajan heads to egypt's valley of the kings and visits tutankhamun whose remains were discovered exactly a century ago. but the big question is — who really made the historic find? so this is the 12—year—old boy that they said really discovered the tomb. until then, you can find loads more amazing travel content from the bbc online by using the tags on the screen. but for now from me, ade adepitan, and all of the travel show team here in volterra in italy, it's arrivederci. we'll see you soon.

bye, bye! it has already been a cold week, it will be cold out into next week because the freezing fog will linger, temperatures will remain at freezing for much of the day. we have also had issues with icy stretches and a snow shower, and it has been better, temperatures overnight fail below minus nine celsius. the coldest night of the year so far. snow showers have been packing in across england, parts of

northern and eastern scotland, north—east england, also south west as well, a couple more centimetres falling there during the day. fog is particularly prevalent in eastern areas, temperatures could hover at freezing there all day. 0vernight, this evening, temperatures will drop like a stone, fog becomes more extensive overnight. the risk of showers circulating in northern and western areas, and in eastern areas also. we could see a smattering of snow through the night again. that freezing fog, also gives a risk of ice. low pressure will still be with us tomorrow. that is the potential for something to develop through the english channel which will increase the chance of snowfall across southern and eastern areas, probably later in the day, but you can see if you sprinkling is on the chart in the morning. it will be a cold start. the fog will be more

widespread through sunday. it will linger, just lifting into low cloud, more places will stay at around freezing throughout the day. particularly when we have had snowfall. sunday night, increasing risk of snow pushing to the south and east. ice possiblyjust about anywhere where we have had showers in recent days. it will be another widely cold night, widely frosty night, a hard frost under the clear skies. it is likely that this cold weather will stay with as do next week. we pick up a northerly wind again on thursday —— on wednesday, and the wind chill becomes a factor. as ever, weather warnings on the website.

this is bbc news. these are the latest headlines in the uk and around the world. all eyes are on whether england will beat france in their quarterfinal match later today. it's the first time the two sides have played at a world cup in a0 years. supporters of the main opposition party in bangladesh are massing for a rally to demand the resignation of the prime minister. one person has died and a dozen still missing after a massive explosion in a block of flats in st helier injersey. i want is to be hopeful in the first instance when we start that search. but there has to be a recognition that we could have more fatalities, of course.