snow. also cooled, [mm snow. also cooled, frost and ice. this was a _ snow. also cooled, frost and ice. this was a picture - frost and ice. this was a picture taken this morning in wiltshire where we have had snow falling. radar picture over the past few hours, the white is where the snow is falling but the snow continuing in parts of the midlands and also developing here along hampshire moving into sussex and eventually kent. a few wintry showers in the north of scotland and around the borders. cold air particularly in the likes of cambridge where it is still grey and foggy. minus three or minus four. snow developing more widely in south—east england and perhaps east anglia overnight. a few centimetres could bring travel disruption. still the threat of some fog through the midlands and into lancashire and there will be a widespread frost overnight. temperatures typically minus five but -13 temperatures typically minus five but —13 in the north—east of scotland. the coldest it has been this year. very cold but sunny for scotland and northern ireland. some sunshine across england and wales

but we still have grey, misty and foggy weather with a few snow flurries in the south—east, it may cheer up here but through the midlands it could stay grey and cold. after that very cool start in north—east scotland temperatures may remain below freezing all day.

hello this is bbc news. the headlines: scottish officials say a libyan man suspected of making the bomb that destroyed pan am flight 103 over the town of lockerbie in 1988, is in us custody. a nursing union leader says a planned strike by nurses could be called off if the health secretary negotiates "seriously" over pay. the one day of action that nurses are going to take on thursday hasn't created the 7.2 million people sitting on our waiting lists. a teenage girl becomes the first person to be successfully treated for leukaemia

using a new type of cell therapy. authorities in jersey say they are no longer looking for survivors after a explosion that destroyed a block of flats yesterday. england's footballers are on their way home after their 2—1 world cup quarter—final defeat against france in qatar. 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!

wow! 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 sao 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 sao 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 sao miguel was borne 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... oh, 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? 0k. 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. tourists chatter 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 — sao 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 a source 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. 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 island's 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! 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.

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 non—traditional 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 semsa'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. ifeel 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? oh, yes. see what you think. 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.

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! 0nyva! andiamo! it's certainly worth the trip up. applause. oh, look at this guy. he's going three! yeah, bravo!

applause. i started that! i started that. cheering and applause. yeah! 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 must be one of the best, yes?

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 knee pads 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 delle balze 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 yourfamily 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! salvatore and ade! laughter.

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, duo, tre... so this is our guy, davide. go, davide! shouts of encouragement. cheering. almost there! cheering and applause. yes!

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! hello there. i am sure we could all do with with warm weather, it has been a cold day, some parts of the country have seen snow which have been snow free before. this was taking in wiltshire, we have these wintry hazards continuing for the next few days, well into next week. widespread fast and there will be

some freezing fog as well. we have had that in cambridgeshire, temperatures are around three degrees below freezing, really cold day. a little bit of sunshine across parts of scotland, away from those showers, so temperatures have been a little bit higher but they will fall quickly during the evening. we have if you wintry showers across the north of scotland, bit of snow falling, through the midlands and the growth of north hampshire and heading into sussex and towards kent. these are the typical temperatures as we head to the end of the day, some parts of the country will stay below freezing. a little bit milder in the west. in the south—east there are some snow developing this evening, across south—east england in parts of east anglia, it could be to to five centimetres in many places. these areas of fog continue and up into lincolnshire. widespread frost, typically minus five celsius in the

north the temperature could get down to -13 north the temperature could get down to —13 celsius, the coldest it has been this year. a cold start in scotland but a sunny day, likewise in northern ireland. there will be some sunshine in england and wales, many places are dry, we have a misty fog which could bring some flurries of snow, that may move away from the south—east but continuing across the midlands. some places will stay below freezing, notably the north—east of scotland. the jet stream is to the south of the uk thatis stream is to the south of the uk that is why we are in the cold weather. that is putting cold weather. that is putting cold weather into europe, from off the north sea the weather is coming, snow in the eastern areas of scotland. there may well be some fog and low cloud bit further north into wales but a shield of higher cloud coming in, limiting the sunshine across the southern parts of england where it may well be dry. across the north, tuesday to thursday, this is

where we will see most of the snow falling as much as 20 centimetres over the hills. that is because the wind is changing, we are getting a northerly wind, that cold arctic air coming back across the uk, the strongest winds are in the northern parts of scotland. it will push away the freezing fog but bring more snow to the north.

this is bbc news with the latest headlines: scottish officials say a libyan man suspected of making the bomb that destroyed pan am flight 103 over the town of lockerbie in 1988, is in us custody. a nursing union leader says a planned strike by nurses could be called off, if the health secretary negotiates "seriously" over pay. the one day of action that nurses are going to take on thursday hasn't created the 7.2 million people sitting on our waiting lists. the job of union leaders is to negotiate on behalf of their members, they do an incredibly important — members, they do an incredibly importantjob, but they members, they do an incredibly important job, but they negotiate with their— important job, but they negotiate with their employers. in this instance. _ with their employers. in this instance, the employer is the nhs. authorities in jersey say they are no longer looking for survivors after a explosion that

destroyed a block of flats yesterday.