a british teenager who was attacked by a crocodile while on holiday in zambia is recovering in hospital in london. the 18—year—old said she was very, very lucky to be alive. she was white water rafting with friends on the zambezi river near the victoria falls when the crocodile bit her leg and tried to drag under the water. our correspondent has the details. it's not many people who can say they've escaped from a crocodile attack. but amelie osborn—smith has done that on a trip to zambia. she says her foot was in the croc�*s mouth. when the accident happened, i fully accepted the fact that i was going to lose my foot. 0k. i accepted that and i said to my friends, "it's fine, i've lost my foot. "i'm still alive." crocodiles on the zambezi can grow to 18 feet long. amelie had been rafting with friends when she somehow ended up in the water. a number of people jumped in to save her. people say that you see, like, your life flash before your eyes, but you don't. you just think, "how do i get out of this situation?" and your brain just goes into overdrive and you just think how to get out. but i was just very, very lucky. amelie�*s father, brett, told me the family are hugely relieved she's still alive, and say she is now being treated in a london hospital. the boat had been hired from a company called bundu rafting. these some are of the shots from the website they use. in a statement, they said, "the group accompanying ms osborn—smith "responded and brought ms osborn—smith "back into the raft. "what happened to ms osborn—smith is an unfortunate accident, "the first of its kind to occur with bundu rafting." amelie says she doesn't regret the trip. it sounds so cliche to live thinking i'm going to regret everything. i know i'm going to have a fulflled life. ijust think, just do it all while you can. an investigation is taking place into how it happened. amelie says she just wants to return to zambia to thank those who saved her. duncan kennedy, bbc news. now i'm bbc news, time for the travel show. coming up on this week's show: we are in finland to meet the huskies who have been saved by a unique worldwide adoption scheme. we will start taking godmothers and godfathers for the dogs. we get a taste of sustainable scottish cooking in glasgow. it's just really important that i know that it is good and ethical, and good for the environment. and i find out the secret to a long and healthy life here in sardinia. prendilo, prendilo cosi. all this and you live a long life! it's a pretty good way of life, i think. theme music plays hello and welcome to the travel show, coming to you this week from the beautiful island of sardinia. this place is known for its white sandy beaches, its fascinating ancient history, and it's also one of the best places in the world to live if you want to reach a grand old age. i'll be finding out why later on. but first, there's nothing like travelling across an arctic landscape on a sledge, a snowmobile or on skis. when the pandemic hit and tourism dried up, these winter modes of transport were put on ice. but that wasn't an option for the sledge—pulling huskies. we visited lapland to find out how our furry friends have made it through the long, dark night of the pandemic. iso—syote, just 150 kilometres south of the arctic circle, on the border of finnish lapland. the scenery here is the stuff christmas is made of. in my view, the only thing that would improve this christmas—card style landscape is a sled dashing through the snow. move over vixen, blitzen and rudolph — the huskies are in town. this is absolutely incredible, it really is. we are visiting a husky farm where recent heavy snow falls have ushered in the start of the tourist season. this farm belongs tojonna, aka �*the husky mumma', who looks after 96 huskies. i love to be in the cold, and sometimes we can have —40 degrees here, and huskies love to be in cold temperatures too. i remember the first time snow comes, it is like, woo—hoo! now we go! it's time to go again. howling and barking i think the huskies know what's coming. i think they know they're going for a ride. that sound! jonna's role is similar to that of a sports coach. she has to rotate her squad so her dogs don't get tired, know who plays well with who, and knows who performs best in certain positions. two in front are the clever ones, leading the pack. into the middle, we take the fast ones, and to the back, the strong ones, the power dogs. the tourists arrive and the sled rides begin, as the huskies take them off deep into a winter wonderland. but this new season was never a given. huskies are rough and tough to survive these harsh winters. but no matter how rough or tough you are, no—one was prepared for the global pandemic, which unfurled in early 2020. finland, like most of the world, entered the long, dark night of covid—i9 and tourists were unable to visit. tourism was hit hard, but where snowmobiles, skis and snowshoes can be put away until times improve, these huskies still needed to eat. did you want me to grab some buckets for you? 0k, please. it's dinner time down on the farm and whilst here, i thought i'd lend a helping hand. here we go, grub�*s up! she looks really, really appealing. on the menu today is meat and fish, served with soaked dog biscuits. with 96 hungry mouths to feed every day, jonna's food bills are sky—high. yeah, it's about 45,000, 50,000 euros per year. so last year, when the pandemic hit and the world began to close its borders, no more tours, no more safaris, and you still had all these huskies to feed, what was going through your mind? first when the borders were closed, i was like, a little bit feeling — for a few moments — depressed. what will happen now? how we can take care of the dogs? 0n the day after finland's lockdown was announced, jonna went for a cold water swim, a popular finnish pastime, and it was here where inspiration struck. i get up from there and i find that we will start taking godmothers and godfathers for the dogs — husky parents! husky parents — love it. jonna spread the news of her �*adopt a husky�* scheme on social media and through the finnish press. soon, potential godparents came forward from all across finland and as far afield as norway, germany, the netherlands and hong kong, to start sponsoring the huskies. for the huskies, we have their own bank account, and the money from the godparents go to that account, and i am very, very strict that when we take money out of that bank account, giving, buying food for the dogs, and doing this, if you need to have some payment for the vet or something, so it goes only if we need it for huskies. jonna knew her plan had to work, as if it didn't, the consequences would have been dire. that is something i don't even want to think about, because when the lockdown started, there were people talking about, if there is no people coming, if you don't have enough money to give food for the dogs, take proper care of the dogs, maybe you have to put them down. and that wasn't an option for me. no. not at any time, it was like totally, don't even think about it. it's been well over a year since the adoption scheme started, and with godparents donating anything from 3 to 360 euro, jonna has covered her costs. all the huskies are happy and healthy, ready to do theirjob that they love so much. so, did you realise you were the first in the season to go out with the huskies on the sled today? no! laughs we didn't know it. it was good to hear that the dogs were even more excited than us. the future looks bright, but uncertain. and if borders do end up shutting again, at least the huskies have their godparents. a family who would never see them go hungry. if you're feeling inspired to wrap up warm and explore a winter wonderland this year, here are some of the things you should look out for. santa claus has officially declared the christmas season open. he lives at his official home town of rovaniemi in lapland, which is open all year round. it's worth popping into the post office, where the elves there have received more than 18 million letters from children all around the world. for some spectacular scenery while skiing, head to iso—syote, finland's southernmost fell, located between lapland and lakeland. the ski resort there is surrounded by a national park which happens to get the biggest snowfall in the country, with up to two metres falling annually. the frost—covered old spruce forest is also perfect for hiking if skiing isn't your thing. meanwhile, for the more daring, mountain biking through the snowy tundras in yllas and rovaniemi. and as the daylight hours are very short in december and january, you mayjust catch the northern lights during your biking adventure. just remember to take a head torch with you. 0rganise to stay in a bike hotel, which offers customised services for cyclists, including special tours and a variety of rentals. still to come on the travel show: we'll be in glasgow, taking on a challenge from a local chef. i try not to cook anything that's farmed. if i've got meat on the menu, it's always something that's wild. it has to be the highest quality, freshest, otherwise itjust doesn't work. wow, look at his! buon giorno, signor cabras. and i'll learn the secret to a long and healthy life here in sardinia. thank you. laughs i can drink to that. so, don't go away. next up, we're in glasgow, the scottish city that recently played host to the latest un climate change conference. so, what better place to take up a sustainability food challenge? let's join kate hardie—buckley as she visits a local chef to help create a truly scottish dish using only the food she can find in the wild. i'm back in glasgow, a city i first fell in love with as a student here in scotland, and while i know the city best for its buzzing night life, i'm now here to explore its authentic and growing food scene. i've come to meet rosie healey, one of glasgow's innovative chefs who's on an ambitious mission to serve mostly wild meat and locally foraged vegetables. i worked in london as a chef and then i got an opportunity to open my own restaurant in glasgow. i try not to cook anything that is farmed, so if i've got meat in the menu, it's always something that's wild, like pigeon or venison. it has to be of the highest quality, freshest, otherwise itjust doesn't work. rosie has lined up some adventurous places for me to collect our ingredients for our dish. so you're going to go and get some wild venison from an estate in inveraray and you're going to go and meet andrew and he's going to give you a basket of lovely things to take away. "a basket of lovely things" sounds fab! andrew wilson is taking me foraging for mushrooms in the forest. so there's one there. it looks like a butterfly. yeah. beautiful. edible? no. not edible. no. with andrew's trained eye, we forage on. so we have an edible one. it's called an amanita fulva, which is not a very catchy name, but... laughs it's kind of a bit like an oyster mushroom. it's got lots of umami — it's quite a delicate flavour. great. so we've got one mushroom for rosie after our trek through the woods. we soon stumble upon a whole troop of fungi for me to collect. there's a baby one there — a micro—mushroom. it's really, really therapeutic being out here and foraging and getting yourfingers dirty in the soil. very relaxing. next up, i'm heading to nearby ayrshire for some local seasoning. gregorie marshall co—founded blackthorn salt and built this graduation tower to harvest salt from seawater. we're standing on top of a thorn tower, which is ultimately using the elements that we have here to evaporate water so that we can make salt. gregorie runs seawater down through the blackthorn branches, with their high—surface area, so he can later extract his delicious salt flakes from the concentrated water. that's pure sea salt, then? it certainly is, yeah. wow. we're using the wind, we're using the sun and by doing that, we're not using any energy so it's trying to make sure that we are doing it as much as we can. my last ingredient challenge is taking you back into the wild, up to the scottish highlands. oh, yeah — i can see two, four, five of them. that's it. they are such peaceful—looking creatures. wow. it's magnificent. tom kirsop shares his passion of the west highlands with travellers. part of his job is working to conserve the environment forfuture generations. so, tom, tell me about what you do then? so i am a deer stalker on the argyll estates in inveraray and i look after the deer numbers and i keep them in a balance — as you have to, because they don't have any predators. and what were the predators before? would've been wolves and bears, lynx — but of course, we've interfered with that, taken them out of the equation, so it's just us now. and what do you say to people who would think, "0h, deer stalking is cruel, it's inhumane?" if you were to leave them and let them go out of control, all you look aboutjust now, the place is beautiful and green and lush and plenty grass — that isn't the case throughout the year. if you have an unhealthy, unbalanced number of deer, there isn't enough food for them, so they then start starving, they then get disease, which is not good for the herd, it's not good for the animals, so we have to play our part and keep the numbers are down — it's as simple as that. it's time to cook with rosie. i'll fire the venison, and then i'm going to cook the mushrooms and the blanched cavolo nero and some of these runner beans with some garlic and parsley and butter. you don't wash your mushrooms ever? i do not wash them. i do brush them, i'll get you a wee brush. i'm really intrigued by your interest to focus on wild ingredients. so, it's just really important that i know that it is good and ethical and good for the environment. we've just had a spontaneous splash of sherry added to the dish. that smells divine. 0ur venison with fresh forest vegetables. mmm, my god. very rich flavours but not overpowering. the taste of scotland, genuinely. proud of yourself? very! laughs. welcome back to sardinia. now, this island has been designated a blue zone which means the people living around here have longer and healthier lives than almost anyone else on the planet. it's one ofjust five blue zones dotted around the world and if you live here in sardinia, you are ten times more likely to live beyond 100 years than if you lived in the united states. and here, in this quiet unassuming town of teulada, they have a higher number of centenarians than anywhere else in sardinia and i'm hoping to find out what's the secret. buon giorno! come in, buon giorno. salvatore, i'm christa. good to meet you. buon giorno. so you're 94 — i mean, in these parts you are practically a spring chicken, no? so, what is your secret? would you show me how to prepare your soup? 0h, certainly! so, small? 0k, and these are good, locally grown vegetables. if you come frequently in sardinia, you will be a sardinian girl. ah! that would be a great thing — and then i might live to 105. you're welcome! 0k, can we come back and taste your soup? fantastic! laughs. i will most happily happily set the table for you! with the soup on the stove, salvatore and i head to the hills to find out more about the way of life here. wow, look at this! buon giorno. buon giorno, signora. oh, for me? thank you! thank you. we've been speaking with people about the secret to a long and healthy life and they seem to think it's a simple kind of lifestyle which you have here. do you think that is the secret to long life? 0h, may i? prendi, prendilo cosi. 0h, hello! we need to find your mummy to get you some milk, kiddo. so, good health and maybe a little vino as well. found mum! all this and you live a long life. salvatore has spent the last couple of years creating a historical record, showing why this area should be properly recognised. now that you've spoken with all of these older people, you have all of their secrets, you should be expecting a good, long life, right? the secret is very simple. and, having found the secret for long life here, it was time to try it for myself. thank you! that's a serious piece of bread. mmm! how do i say, very good. la zuppa e�* ottima. salute. well, it turns out the secret to a long and healthy life — chickpeas. who knew! that's all we've got time for on this week's programme but coming up next week... 0h! i've just checked in and i've just seen the chokes up melbourne sign. it's a big one for me because, after almost two years of travel restrictions, i'm finally able to head back home to see family and friends in australia. i hope you can join us for that and in the meantime, don't forget, you can check us out on social media. but for now, from me and the rest of the very well—fed travel show team here in sardinia, it's goodbye. hello there. we await the arrival of the second named storm of the season. storm barra will bring the worst of the weather during tuesday as windy weather develops widely. added to that later on snow and blizzards over som of the hills in the north. this is the centre of the storm approaching western parts of ireland. it will push a band of heavy rain northwards and eastward across the uk. but ahead of that we start the day with a frost widely and some icy patches in western scotland and the northwest of england. a very cold start then. we've got that rain sweeping its way across northern ireland, wales and the southwest in the morning, the winds picking up as well. that will be followed by some sunny intervals in heavy, blustery showers in the afternoon as that band of wetter weather continues to push its way northwards and eastwards. may make double figures again in the southwest but it's much colder elsewhere, especially northern england and scotland where into that cold air the rain will fall as snow. particularly in the hills, a couple of centimetres, peak district, pennines, cumbria and the fells. heavier snowfall, blizzards likely in the southern uplands and that snowy weather will work its way up into the highlands later on in the day as the main rain band sweeps away from eastern parts of england, heavy showers follow and it stays very windy. strongest winds are likely to be through the irish sea, english channel, gust 70, 80mph near coast. generally a0 or 50 or so but could get windier around some north sea coast in the evening. now, after steaming into the uk, storm barra isjust going to stall overnight and into wednesday, and it will weaken as well. wednesday is still a windy day, just not as windy. the strongest winds are going to be in south wales and the southwest of england. and around that area of low pressure, showers or longer spells of rain rotating with some brief glimpses of sunshine. but it's still cold, temperatures around 5—7 . by the time we get to thursday our storm really is no more. it's continuing to weaken, the winds are continuing to drop. this band of rain from the atlantic will arrive into northern ireland later in the day. but otherwise, it's a much quieter day on thursday. a fair bit of cloud around, many places are going to be dry, some sunshine at times but we're still in cold air, temperatures typically at sixes and sevens. welcome to bbc news. i'm david eades. our top stories: the united states announces a diplomatic boycott of the beijing winter olympics because of china's record on human rights. china calls that boycott a pretentious act and insists it is against the spirit of the games. new york's mayor says all private—sector workers in the city must be vaccinated against the coronavirus, the strictest mandate yet. more evidence is given in the trial of ghislaine maxwell, the woman accused of helping the disgraced financier, the latejeffrey epstein. and we talk to the hollywood legend mel brooks who, at 95, is taking stock of his extraordinary career.