old soviet banger driving 1000 kilometres with their support vehicle across a frozen surface of lake baikals, holding a fifth of the planet's fresh surface water. we catch up with them towards the end of their first day on the ice. cheers. oh, man. it was crazy. but you did it. yeah... we did about 70 kays today. we've got the room but no heating. we arrived 6:50, or something like that, not to drive on the ice in the darkness actually our rule. first day on the ice on the frozen lake baikal. and actually, i was surprised by the babushka and that feeling when you are in —13. 0n the lake baikal. it's something. ah, babushka! babushka! the starter does not work. 0k, 0k, 0k, 0k. horn beeps. so i think we can ridejust like this. the engine was actually fixed. yes, but it is loose. 0k. so i think slowly, we can drive as it is. train toots horn. russian music plays. the nutcracker suite by tchaikovsky plays. we are a bit stuck in the middle of nowhere. it's — we got a fresh crack and trying to pass it for one hour and a half already, but still no luck. sometimes we call it a mother crack and it g

right now, i am here with two other mad guys, and we are going to cross the deepest lake in the world, on ice, called baikalon foot, by car or motorcycle, is a huge challenge. we will do this in a russian car, which we will buy today for 800 euros. keep looking. it's older than i am, 1.5 litres, 75 horsepower, good tyres. spiked tires, and what about colour? colour is good. yellow. ok, i think we need to call him. i am calling regarding your car. you are selling the car? lada? jurgis, we can solve this somehow? yeah, i have an idea. it doesn't look good. air conditioning working? sorry? air condition, yes, yes. owner, what about heated seats? thank you. what do we have here? oh, it is worse than i thought. we have to change it also. it sounds very bad. it is fixed russian—style. they laugh. you want a challenge? you'll get a challenge. for me, the safety. is on the first place. we need to come back. home alive and healthy. we are already on i the shore of baikal. i feel a bit shaking. i am just hope it all goes well. if the car breaks through the ice, guys, i am there. no, forget that, i don't care. is it w

still to come on the travel show: we follow an amazing road trip across the frozen surface of lake baikallast year— it in. the ice is really thin, last year it _ it in. the ice is really thin, last year it was _ it in. the ice is really thin, last year it was super i it in. the ice is really thin, last year it was super thin | it in. the ice is really thin, i last year it was super thin and this year it is even more thin. so don't go away. 0ur this year it is even more thin. so don't go away. our next trip is to a literal hotspot located in a lava field in southern iceland that is over 800 years old. the blue lagoon. it is a geothermal wellness spa. —containing waters with supposedly extraordinarily regenerative qualities, the site attracts visitors from across the globe. iceland runs 100% on renewable energy. the blue lagoon is man—made and its waters are the byproduct of a nearby geothermal power plant. what is fantastic about the blue lagoon, it is not actually blue, it is white, but the silica's reflection of sunlight makes it appear blue. the waters flow _ makes it appear blue. the w

be catching up with our three hardy lithuanian adventurers as their mission to cross the frozen lake baikalave another idea. so don't go away. the humble fish and chips is a staple of the great british diet — one that i've been missing since moving from the uk 10 years ago. but i'm in luck — i've been told this traditional takeaway has finally arrived on japanese shores in the unlikeliest of places. i've travelled to a small island south of okinawa to try it out. so we're making our way across ishigaki island. it was a 3—hour plane journey from tokyo and we're actually around 400km from the okinawa main island itself. we're actually closer to taiwan than we are to japan. so i've been to ishigaki a few times — it's an easy island getaway from tokyo. and while i've had a lot of good seafood here — i've never actually had british fish and chips. you must be sam. hi! hello! nice to meet you. so tell me about bonnie blue and your business here, sam. we're trying to do kind of uk—style fish and chips with beer batter, but we use okinawan beer and we use local fish and nori seaweed on the chips as

siberia to check in with the team that we have been following as they take on the mighty frozen lake baikal0k, 0k, ok. 50 baikal in an old soviet car. 0k, ok, ok.— baikal in an old soviet car. 0k, ok, ok, ., �* ., ., the annual macy's thanksgiving parade is back with a bang. this year celebrating its 95th anniversary. after a muted audience— three march last year, spectators will once again be able to line the central manhattan route to cheer on over 8000 marchers and celebrate the beginning of america's holiday season as they have unfamiliar a century —— audience—free. this's parade kicks off at 9am on the 25th of november and will feature 15 floating character balloons, 28 spectacular floats, floating character balloons, 28 spectacularfloats, 36 floating character balloons, 28 spectacular floats, 36 novelty inflatables, ten marching bands, nine performance groups and, of course, not forgetting santa claus himself. 0h, and, of course, not forgetting santa claus himself. oh, and if you have a fear of clowns, you may want to stay away as there will be over 800 of them in attendance. you will

past two weeks we have joined an intrepid trio of adventurers as they make the frozen surface of lake baikalk that stretched the kilometres, and they are doing it all in our open top card dating back to the soviet era. we rejoin them on the final leg of their journey. in much more comfortable circumstances, warning about one of the hot dotted across the lakes. —— warming up. it is only 40 kilometres to our destination. mark says we shouldn't celebrate yet, even though it is some hours of driving. we never know for sure. it is some hours of driving. we never know for sure.- is some hours of driving. we never know for sure. it is not the most _ never know for sure. it is not the most reliable _ never know for sure. it is not the most reliable car. - never know for sure. it is not the most reliable car. she i never know for sure. it is not the most reliable car. she is| the most reliable car. she is reliable. _ the most reliable car. she is reliable, but _ the most reliable car. she is reliable, but tired. - the most reliable car. she is reliable, but tired. and i reliable, but tired. and ourse

right now i am here with two other guys, and we are going to cross the deepest lake in the world, on ice, called baikalup with karolis and co on part two of their epic drive next week. that is unfortunately all we have time for this week, but coming up next time: wish me luck! we find out how the fast electric cars of extreme e are raising awareness of climate change. don�*t forget you can catch up on all of our adventures on bbc iplayer. we�*re on social media too. just search bbc travel show on all the main platforms and you will find us there. but for now from me and all my new viking friends i�*ve met here in iceland, it�*s goodbye. good morning, welcome to breakfast with nina warhurst and rogerjohnson. our headlines today: a rallying cry for the cop climate summit in glasgow — the prime minister urges countries to pull together ahead of the final days of intense negotiations. police in texas launch a criminal investigation, after eight people are crushed to death at a music festival in houston. this is now a criminal investigation that is going to involve our homicide division as well as narcotics

be catching up with our three hardy lithuanian adventurers as their mission to cross the frozen lake baikal but we use okinawan beer and we use local fish and nori seaweed on the chips as well. and what do the locals think of this fish and chips with the beer batter? in ishigaki, people love fish and they love deep—fried food as well, so i think it fits in nicely with the kind of food that people like, but it's also something new for everyone to try. but there was no time for yapping. i needed to learn how to make this british classic before the lunchtime rush arrived. so, sam, what's your secret? well, i won't tell you my secrets but you can give mea hand. 0k. here's some gloves. thank you. this fish is local okinawan fish, it's hiromachi, so it's a cold—water white—fleshed fish... great. ..and it's delicious. before every single order, we get fresh beer... whoa! ..it�*s bubbly. so, why do you use fresh beer? we want the bubbles to make it nice and fresh so that when the batter goes into the oil, it's going to bubble up and be really nice and crispy. so the consistency is very important —