of europe and asia, and its food scene is as diverse as its rich history. turkish culture has evolved through the rule of successive empires, each leaving its mark on what's eaten here now. i'm on its western coast. izmir is a port city and turkey's third largest metropolis, a cultural capital in its own right. in its history, this peninsula has been home to greeks and romans and, under the ottomans, became a vibrant mix of religions and cultures. and i'm told that, even till this day, you can really see how this has had a huge influence on the area's cuisine. to guide me around, i'm meeting local fellow foodie gokcen coskun, a globetrotting influencer who's on a mission to find the world's best eats. marhaba. hi, i'm nick. welcome to izmir. 0h, thanks for having me. gokcen says, despite her extensive gastronomic travels, izmir is still her undeniable foodie paradise. have you always lived here? i born here, actually. oh, yeah? lots of people, lots of geographically different identities come here and bring their own food. uh-huh. turkish cuisine, ottoman cuisine, greek cuisine, crimea cuisine... ..all...everything is included. to get a flavour, gokcen takes me to one of izmir�*s oldest bakeries... we are going to zeynel ergin bakery. ..which serves some of izmir�*s best loved breakfasts, popular with locals and now food influencers, too. so, what do we have here? boyoz and gevrek? tell me a little bit about these things. boyoz, it's traditional to izmir, but sephardicjews brought this to us 500 years ago. cheers. they speak turkish oh, that's really nice. and gevrek bread was brought to izmir by the crimeans in the 18th century. but the most influential have been the greeks, who lived here for thousands of years, until, at least, a more recent historical event had a huge impact. as modern turkey was formed and the ottoman rule ended, the two governments of greece and turkey agreed on a compulsory population exchange. the greek orthodox community living in izmir were forced to move to the greek island of crete and the muslim turks from crete had to move to this aegean turkish coastal region. this bakery was, in fact, once run by a greek family. it's hard to imagine that nearly two million people were displaced and had to leave everything they knew behind. i'm leaving izmirand, just a short drive away... ..the city unexpectedly gives way to expansive vineyards. to find out more, i'm meeting ceylan ertorer diaz, part of a new generation of turkish winemakers. ceylan, i'm nick. hi, nick. welcome. lovely to meet you. hey, this is beautiful. thank you. great to see you at hus wines. when the greek orthodox community left, their centuries old practice of winemaking vanished with them. ceylan�*s great—grandparents came here during the mass enforced resettlement in the early 1920s. they were forced to leave the land. it was not something that they chose. they didn't know how to work the vineyards. they didn't have the know—how, so they put out the vineyards and they planted olive oils, and they planted tobacco instead. and, just like that, winemaking in this region was all but lost. however, 80 years on, wine grapes are finally gracing these vines once more. our little babies. oh, these are tiny. yes, that tiny. can't believe how small they are. yes. this is our syrah grape. uh-huh. and this will become a rose. oh, rose. soon, yes. oh, lovely. hus wines recentlyjoined the budding urla wine route. over the past 20 years, nine wineries have signed up to the route, mostly serving wines made from local grape varieties. you know, nick, the best way to see around here is to ride a bike. safety first. lead the way. what a beautiful bike ride... ..out in the countryside. we're on our way to urla winery. oh, look at this. well, it's quite a grand entrance, isn't it? the largest here. its founder, can ortabas, kick—started this community and wine route. he speaks turkish how you doing? welcome. hi. great to meet you, can. how are you doing? nice to meet you, too. welcome. can's passion for winemaking was sparked by an accidental discovery. he originally bought this land to cultivate a botanical garden. but, when the landscapers started to dig, they unearthed relics of a bygone craft. look what we found. er... so it's in the ground? in the ground, as you see, about 1.5 metre down, and we found this one first. whoa. and it was smelling wine for maybe two months, which is about 2,300 years old. no. yes. these vessels date back to the era of the ancient greeks, who were the first empire to produce wine in this region. amphora sealed with limestone discs were used to store the wine. these have laid untouched for centuries. i never thought about producing wine... ..but when i found this and read about the history, i said, "i have to make wine." have to do it. yes, i was sent here to make wine. as can dug deeper into the rich tapestry of winemaking here, he found another lost relic, an ancient grape indigenous to urla, the urla black, locally known as urla karasi. i visited every single village on the peninsula. finally, we found three more than 100 years old. these old vines were his only hope to bring back the urla black grape. normally it is 80%, 90% success when you graft them... yeah. ..but, with them, because they were too old, the success was 10%. but can wasn't one for giving up. he spent the next decade painstakingly propagating the vines. finally, turkey's urla karasi is growing strong. now, lam giving it to the other producers in urla region. it was here for thousands of years, so it's going to be spread again and many people will produce wine with urla karasi. for now, can is still blending the urla karasi with other varieties. his signature bottle is mixed with another black grape, nero d'avola of italy. wow! it looks really deep in colour, eh? it is. these three wines can be aged easily 30 years. should we give it a try? sure, why not? oh, that's lovely. so why is it a blend? we didn't have enough at the beginning. we are still propagating. starting from next year, i hope we will have pure urla karasi. congratulations in bringing this ancient wine back. thank you very much. cheers. turkish wine is now on the rise. as its reputation increases on the world stage, so does the number of wineries, more than tripling in the last decade. the aegean region is at the heart of its success. i have one last winery to visit, where i get to see first—hand why urla is well—suited to vine—growing. this is the cellar of our oak barrels... ..and some bottled wine stays here. this is amazing. reha ogunlu is the founder of urlice. he was the first to restart winemaking in the area. this looks so, like, rustic. it feels, like, very moist in the air. yeah, it's moist. well, you can see our earth here. the... each layer represents maybe a million years. wow. you can touch it if you like. ooh, it's so slimy. yes, it's slimy. this sponge—like soil is remarkable at retaining moisture. and although izmir, like many parts of the world, is battling with severe drought, the vines here have an extra layer of protection. from the ground level, it looks like it could be quite dry, but this is really wet. whole year round it's like this. if it doesn't rain, it doesn't matter. it's like this. right. yeah. and we don't do irrigation. as i finish my tour, i've discovered how the harmony between urla's soil and climate has created the ideal environment for vine—growing. but, like everywhere else, all this hangs in the balance, this time not due to the lack of skills, but the lack of rain. but for now, anyway, urla's vineyards are prospering with a new breed of award—winning producers. and wherever there is good wine... oh, wow, that looks lovely. ..good food is sure to follow. look at that presentation. hmm. coming up, i'm exploring izmir�*s finest foods, as environmental pressures increase, cooking with local staples and reinventing traditional cases becoming new normal. in the next part of my journey, i'm trying the very best part of the produce the area has to offer. this area is full of fresh ginger ingredients. i'm trying the very best produce the region of urla in the aegean has to offer. this area is full of fresh ingredients. sea on one side, sprawling farmlands on the other, a chef's dream. i'm on my way to meet ozan kumbasar, a cook renowned for using only local produce. hello. hi. hello. lovely to meet you. nice to meet you. this is gorgeous, isn't it? yes, it's a very, very old harbour... uh-huh. ..like 4000bc. today we are going to see lots of seafood. sounds delicious. yes, it will be. it will be. this region is famed for its fresh shellfish, so it features heavily on ozan�*s menus. about to go fishing. how long do you spend when you come out here? 7am. we turn back at 12:00. joining us is emre, a fisherman and fellow restaurateur. today, he's free diving in search of urla oysters, a native speciality. oh, he's gone. he's in. free diving like this is highly skilled. you need to know the seabed like you know the land. but emre�*s so at home here that after only 15 minutes of foraging... oh, my goodness me! he's got a bag of stuff! ..a full catch of urla oysters and sea urchins, a famous snack amongst the fishermen here. you're going to prepare it for us? hmm. of course. oh, thank you very much, sir. so fresh. straight from the sea. next is the urla oyster, which has a distinct mix of characteristics. it seems like scallop, isn't it? yes. but everybody calls it oyster in urla. it's kind of... it's kind of like an oyster there, though. mmm. it's very meaty. very meaty. it's firmer. yeah. and it is, like you say, it's kind of like half scallop, half oyster. oh, you've slurped it straight down. you're a pro. chef ozan really appreciates his time at sea, but tells me he fears for the future. urla oysters are one of many unique species in these waters and rising sea temperatures are putting their precious marine habitat under pressure. while ozan feels powerless to protect urla's sea life, he is striving to save another local delicacy — urla's mastic artichoke. for foodies like myself, this region is full of flavours to explore, but artichokes are its most celebrated culinary gem. in spring, their preparation is everywhere. this artichoke even has its own festival and restaurants dedicated to it. but chef ozan fears this insatiable appetite is endangering the traditional local mastic artichoke, which is losing out to cheaper, easier to grow, imported hybrid varieties. wow. my garden. look at this. there's hybrids, hybrid artichokes, it's come from the foreign country. this one has two. the hybrid ones has 20. really? yes, artichoke. so you want to preserve the mastic artichoke? yes, exactly. this one is the special type of artichoke and the most delicious one, and we have to save it. chef ozan says the future of the species can only be secured if the farmers are paid a premium for their hard work. this one is the perfect one. the medium size is the perfect one to cook. we want to use the stamp. we want to use the leaves. sustainability is very important for us. every ingredients in my restaurants coming from this peninsula and we cooked only the seasonal vegetables. and, in april, the mastic artichokes are in full bloom. but there's an art to selecting the right ones for cooking. is this too big or too small? which one? it's too big. it's not firm. ..like the other one. we will see lots of fur in it, like that. this one? i think that's firm. yeah. so...yeah. 70 to go. oh, look! there's a ladybug here. it means there is no chemical on the field. no pesticides. too big? no, it's good. it's... yeah. let's get it. surely that's enough artichokes now? with our basket full, we're off to cook at ozan�*s nearby restaurant. oh, look at this place. welcome to vino locale. which means local wine, a name inspired by both the local produce and of the fine wine on offer, carefully selected by co—founder seray kumbasar. oh, hi. how you doing? seray. very happy to meet you. nick, seray. seray, nick. oh, wow. look at this. this is stunning. are you ready to cook? yes. i'm excited to be back in the kitchen — my favourite place to be. chef ozan is showing me his tricks. we're cooking a traditional artichoke dish with a modern twist. stem off. we will be use it. first, it's stripping off the leaves, which is not as easy as you'd think. looks a bit worse forwear, but... so we've got one, two, three, four, five, six, seven, eight, nine. we have nine. now, on to the sauce. we're adding garlic, onion and the artichoke stems to olive oil. look at that. look all that flavour infusing itself into the oil. a fresh juice mix adds a citrusy kick. sweet from the orange, sourfrom the lemon. and ozan tells me this is his secret. we're frying the artichokes twice. look how they're slowly opening. yes, like a flower. they're blossoming in the pan. the first gentle fry softens them. the second, a quick hot fry, adds crispiness. now, back to the sauce. 0k. ooh, now come the peas. potatoes. going to have a wee taste now. hmm. the final steps involve a smattering of dill, and ozan creates a foam made from a traditional yoghurt drink called ayran. with the food almost ready, time for a tipple with seray. hi. hello, nick. how was the kitchen experience with ozan? it was great. it was terrific. perfect. but we are going to much more fun because we are... we will drinking lots of beautiful urla wines. like chef ozan�*s ingredients, all the wines poured here are local. so we are just starting with the local muscat, which is known by the rest of the world as a muscat, moscato, but it's originally from urla, izmir. and here's the artichoke dish now. yes. — what do you smell? it's like a roses, honeysuckles. like spring in a glass. yes. seray chose this wine to match with my artichoke dish because its fresh, light taste balances well with strong flavours. so i'll have a little taste now. it really does bring out the flavours going on in the artichoke dish cos that's really tangy and sweet and sour... yeah. ..and the wine actually stands up against it. this is a very good combination of soil of urla, both wine, the grape, and then the artichoke. another dish for tonight is capricorn tandoori, a goat dish slow—cooked in local herbs. seray is pairing it with the revived urla karasi. when you are tasting, you can feel the mediterranean fresh herbs. mm — so good. i can really see how the wine route is influencing the food scene in the region. the flavour combination of this plate is exquisite. you're actually getting, like, two mouthfuls of food. you're getting the first one with the goat, then you drink the wine, then the second mouthful of flavour comes through. as we enjoy the urla karasi, seray reminds me of the difficult history of the forced population exchange and the marks it left on her own family. are you seeing, nick, the olive tree? oh, yeah. yes. the greek people always misses their land here, and my grandparents also misses their olive trees from islands of crete, and every day i'm looking of it to rememberthem. as the evening beckons, some of my new turkish friends arrive to enjoy an aegean feast. oh, look, there's our pals there now. great to see you, guys. thanks so much for coming. it was lovely to meet you all. thank you so much for showing me round turkey. cheers. not only has chef ozan been cooking, but i too have had a hand in the kitchen today. it's a taste sensation. i completely get why chef ozan and his team are the rising stars of this food scene. wine is having a revival here, but what's striking is how it's reviving the region, benefiting the whole community. in my adventure across izmir, it's been amazing to meet so many passionate people. those breathing new life into traditional crafts... wahey! ..celebrating the natural bounty, and protecting the local treasures right on their doorstep. we've been going through a time where fusion has been dominating the world's tables. perhaps now local cuisine is making a bit of a comeback, reinvigorating entire communities the world over. now, that is exciting. for more on the world's table, go to bbc.com. for many of us, friday was a day to get out and enjoy some of the beautiful autumn colour but at this time of year, clear skies by day, if you keep them through the night it can cause other issues with frost and fog, and yes those two components are going to play quite a major role in the weather story this weekend. saturday will be the driest of the two days, there is some rain around on sunday. more details on that in just a moment, but it will be a chilly start — quite widely we will see low single figures, particularly in a sheltered central and eastern areas. this weather front will start to push in by the end of the day, but before it we have this brief ridge of high pressure which will keep things quite quiet and with light winds as well. so a few isolated showers on exposed coasts, not amounting to much, frost and fog will lift away, sunny spells come through by the middle part of the afternoon. and temperatures, well, they will recover after that chilly start. we are expecting to see highs of 7—11 degrees. maybe 12 down to the southwest but you can see the rain gathering into the isles of scilly by the end of the afternoon. that weather front will start to push its way into cornwall and eventually into south wales. there's that weather front and ahead of it, it will push in a little more moisture so we are expecting more fog around the start of sunday, remembrance sunday could be quite a drab, dreary affair with some widespread fog at times. the rain down to the south, but it may well stay dry at 11 o'clock in scotland, a murky morning certainly, but the rain light and patchy into northern ireland, perhaps into northern england, heavier bursts through wales and southwest england, perhaps london to the cenotaph it should stay dry during the morning. but then we will see outbreaks of showery rain drifting its way steadily northwards throughout the day. it'll stay dry for scotland, here around seven or eight degrees, underneath the cloud and rain it will feel rather cool and disappointing i'm afraid. then as we move out of sunday into monday, we start to see the wind direction swing back to more of a westerly or a southwesterly and that will introduce milder but unfortunately once again, it will introduce some wetter weather. so our week ahead a little more unsettled with showers and longer spells of rain at times. i , this is the catch up. tonight london prepares the protests, the hunger games returns and an animal named after david attenborough. but first, we are starting with a vapes, head teacher is wanting that illegal vaping could kill after a 12—year—old collapsed at his school in oldham. the pupil user vaped containing the synthetic drug spice. high levels of psychoactive cameras are soil and thc have also been found in other vapes in the area. —— cannabis oil. glen potts worries they will be a serious problem before something is done. i serious problem before something is done. i pray we don't have — something is done. i pray we don't have a _ something is done. i pray we don't have a fatality - something is done. i pray we don't have a fatality in - something is done. i pray we don't have a fatality in these | don't have a fatality in these incidences but i feel it is likely to happen if we don't address this.— likely to happen if we don't address this. ., . address this. local police, the council and — address this. local police, the council and authorities - address this. local police, the council and authorities are - council and authorities are working on the issue but glyn wants more action. the government says it is looking at how to stop underage vaping. next, the met police has planned a massive security operation including an exclusion zone around the cenotaph ahead of planned demonstrations in london this weekend. they say any pro—palestinian protesters who tried to assemble near the war memorial will be arrested. large numbers of counter protesters are also expected, as well as commemorations for armistice day. the prime minister urged protesters to be mindful of the fear and distrust in jewish mindful of the fear and distrust injewish and muslim communities when people gather on saturday. some other stories now, an online forum that promotes suicide has been blocked to most people in the uk. the site has been linked to more than 50 deaths across the country and was previously available without any restrictions. after a bbc investigation the online safety regulator contacted the site's administrators, now it can only be seen by people signed up as members. next, 14—year—old from wales is helping make gaming more accessible. set has a rare muscle wasting condition which affects his movement, has been testing the latest ofjust dance and spoke to designers and choreographers about a new dance routine for people in wheelchairs. the 2023 version of the game is a first with more accessible dance and seth is hoping for more in the future. and good news for hunger games fans as it is back after an eight year break. the stars hit the red carpet in london for the world premiere of the new prequel, the ballad of the new prequel, the ballad of some bags and snakes. it will be out everywhere next friday. —— songbirds. and now ten seconds of attenborough's a kidnap. scientists captured victors of the echidna after worrying it was extinct. this spiky, very long back echidna is actually named after david attenborough. —— long beak. you're all caught up now. live from washington, this is bbc news. israeli troops now encircle gaza city amid reports that there has been firing outside hospitals with patients and staff trapped inside. french president emmanuel macron says israel must stop killing civilians in an exclusive interview with the bbc. i think this is the _ interview with the bbc. i think this is the only _ interview with the bbc. i think this is the only solution - interview with the bbc. i think this is the only solution we - this is the only solution we have. the ceasefire. because it is impossible to explain we want to fight against inaudible by inaudible by killing innocent people. inaudible b killin: innocent --eole. �* by killing innocent people. but had remembrance day in the uk we hear the stories of those who served in world war ii. i'm helena humphreys. thank you forjoining me. the war in gaza is entering a dangerous new phases israeli forces penetrate deep inside gaza city. tonight there are sounds of gunfire and explosions around the city's major hospitals, including the largest, al sheaffer. israel says these are places hamas is hiding. purple areas here showing where israeli troops are right now. they have encircle gaza city. this footage is from inside the children's hospital in the city. you can see the tanks in a narrow street right there and people have been told they must leave unless they are medical staff or patients. is also some asthmatic, designated a terrorist organisation by the uk, rn tunnels underneath. denies that. at least one attack near our sheaffer and

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