0:00:01 > 0:00:04The nation's best loved chef's are hitting the road...
0:00:04 > 0:00:05This is not Italy!
0:00:05 > 0:00:07..to compete in some traditional country shows.
0:00:07 > 0:00:09And I'm hoping to win one of those rosettes.
0:00:09 > 0:00:12On the way, they'll meet some of Britain's best local food producers...
0:00:12 > 0:00:17Why would you ever eat a cupcake when you have parkin?
0:00:17 > 0:00:20..before competing head to head with each other...
0:00:20 > 0:00:21It's only a competition!
0:00:21 > 0:00:23It's only a show!
0:00:23 > 0:00:26..and the great British Public.
0:00:26 > 0:00:28I thought the competition was big enough!
0:00:28 > 0:00:30Our chefs are at the mercy of the harshest food critics
0:00:30 > 0:00:33in the land, the beady-eyed country show judges.
0:00:33 > 0:00:35- We don't like...- Odd ones.
0:00:39 > 0:00:41It's a competition and I'm taking it very seriously.
0:00:41 > 0:00:44Hold onto your aprons, it's Country Show Cook Off!
0:00:46 > 0:00:48This week, top chefs Theo Randall and Rachel Allen
0:00:48 > 0:00:51hit the road from Bute to Ludlow.
0:00:53 > 0:00:54- Come on baby, we can do it!- Come on!
0:00:54 > 0:00:58So far, Theo's got nil points in their cheffing showdown,
0:00:58 > 0:01:01as his baking efforts crumbled in the quiche cook-off.
0:01:01 > 0:01:03- I won nothing!- Aw!
0:01:03 > 0:01:07But our queen baker, Rachel, swiped a first place prize in Bute.
0:01:08 > 0:01:09Yay!
0:01:09 > 0:01:11Today the pair's culinary road trip brings them
0:01:11 > 0:01:15tootling along 100 miles northeast of yesterday's cook-off in
0:01:15 > 0:01:19the Isle of Bute to a country show in the Perthshire town of Aberfeldy.
0:01:22 > 0:01:24Oh, this is beautiful.
0:01:24 > 0:01:27First made famous by Scotland's national poet, Robert Burns,
0:01:27 > 0:01:29it's home to Perthshire's highest mountain
0:01:29 > 0:01:33and Scotland's longest river. But have our chefs come prepared?
0:01:35 > 0:01:37I haven't got my kilt.
0:01:37 > 0:01:41I was looking forward to seeing your legs! Ha ha ha!
0:01:41 > 0:01:42Kilt or not, they'll be cooking up a storm
0:01:42 > 0:01:47to compete at the Atholl and Breadalbane Agricultural show,
0:01:47 > 0:01:51known by the locals as the Aberfeldy Show.
0:01:51 > 0:01:53It has a traditional Scottish twist,
0:01:53 > 0:01:56and has been at the heart of the community for the last 66 years.
0:01:58 > 0:02:01And our professional chefs have been given special permission
0:02:01 > 0:02:05to enter in the single chocolate sponge with butter icing category,
0:02:05 > 0:02:10against the titans of baking - the Scottish Women's Rural Institute.
0:02:14 > 0:02:18I'm entering baking, preserves, knitting and sewing today.
0:02:18 > 0:02:21- Dundee cake.- Rum truffles. - Chocolate sponge.
0:02:21 > 0:02:23- Cupcakes, which I love.- Bread. - Peppermint creams.
0:02:23 > 0:02:26- Wholemeal scones. - Oh, a toffee apple!
0:02:26 > 0:02:29Three fruit marmalade and raspberry jam.
0:02:29 > 0:02:30I think that's about it!
0:02:30 > 0:02:33They may not be professional chefs, but between them
0:02:33 > 0:02:36they've been perfecting homemade recipes for decades.
0:02:37 > 0:02:41Competition is very fierce and everyone is excellent bakers.
0:02:41 > 0:02:45Competition here at the Aberfeldy show couldn't be steeper.
0:02:45 > 0:02:47And they're judged by some pretty tough cookies,
0:02:47 > 0:02:50like Kate Imlay and Jeannie Black.
0:02:50 > 0:02:52But what do they want from a sponge?
0:02:54 > 0:02:57A chocolate sponge is a light, fluffy thing,
0:02:57 > 0:03:00and something that tastes the best and looks the best.
0:03:00 > 0:03:02Any tips for our chefs, girls?
0:03:02 > 0:03:03Just read the schedule!
0:03:05 > 0:03:08If they're not meeting the requirements,
0:03:08 > 0:03:09they do have to be disqualified.
0:03:09 > 0:03:11As Rachel's the queen of cake-making,
0:03:11 > 0:03:14author of best-selling baking books, and cooking teacher
0:03:14 > 0:03:16at the world-famous Ballymaloe Cookery School,
0:03:16 > 0:03:18if SHE doesn't do well in this cook-off,
0:03:18 > 0:03:21there's something seriously wrong.
0:03:23 > 0:03:24Mmm, that smells good.
0:03:24 > 0:03:27And even though chef and restaurant owner Theo specialises
0:03:27 > 0:03:32in Italian cuisine, surely he'll find this challenge a piece of cake?
0:03:32 > 0:03:34Ha ha ha!
0:03:34 > 0:03:37Our chefs are in such an amazing part of Scotland.
0:03:37 > 0:03:40Here, the peaty uplands allows ling heather to thrive,
0:03:40 > 0:03:42so they're going to see where this natural resource
0:03:42 > 0:03:44becomes dripping deliciousness
0:03:44 > 0:03:49at Perthshire's prized Heather Hills Honey farm, founded in 1945.
0:03:49 > 0:03:54Home to 1,300 beehives, swarming with 52 million honey bees,
0:03:54 > 0:03:56the farm's a family affair.
0:03:56 > 0:03:59Mark Noonan is one of two brothers who's been making
0:03:59 > 0:04:02the award-winning champagne of honeys for over 12 years.
0:04:06 > 0:04:09And this is what's so special about Scotland, all this heather.
0:04:09 > 0:04:12And this is what the bees feed off?
0:04:12 > 0:04:14Yes, there's very little choice!
0:04:14 > 0:04:18That's amazing. So it's actually true heather honey. Can we have a look?
0:04:18 > 0:04:22This may be one small step for a seasoned beekeeper,
0:04:22 > 0:04:25but it's one giant leap for chefkind!
0:04:27 > 0:04:31Bees can get angry when disturbed, so smoke's used to calm them down.
0:04:32 > 0:04:33You can hear them already.
0:04:33 > 0:04:34LOUD BUZZING
0:04:34 > 0:04:35Wow!
0:04:35 > 0:04:37That's a full hive!
0:04:37 > 0:04:40Hello, clever little bees!
0:04:40 > 0:04:42And there we have some honey at the top there.
0:04:42 > 0:04:45- And they seal it off with wax. - It's extraordinary.
0:04:45 > 0:04:47They have a different stomach for everything.
0:04:47 > 0:04:49One stomach makes the wax, one stomach produces honey.
0:04:49 > 0:04:51Makes you realise how precious honey is.
0:04:51 > 0:04:53This is the main hive down here, that's where the queen
0:04:53 > 0:04:55lays the eggs.
0:04:55 > 0:04:59- She's about one and a half times the size of an ordinary bee.- OK.
0:04:59 > 0:05:02Some of ours are marked for ease of finding her.
0:05:02 > 0:05:06Oh, there! Oh, my goodness, with the blue dot! Wow!
0:05:06 > 0:05:08There can only be one queen bee per hive.
0:05:08 > 0:05:09There can only be?
0:05:09 > 0:05:12If there is more than one queen, there's either a battle,
0:05:12 > 0:05:13or one has to leave.
0:05:13 > 0:05:16I hope you two are as determined in your cook-off!
0:05:16 > 0:05:20So there we are, you can take that. Just shake them off.
0:05:20 > 0:05:22I don't want to hurt them.
0:05:22 > 0:05:24You've just crushed one!
0:05:24 > 0:05:26THEY LAUGH
0:05:26 > 0:05:30Don't worry, no bees... OK, one bee was slightly hurt
0:05:30 > 0:05:32during the making of this honey, but it's fine now.
0:05:34 > 0:05:37And in the kitchen of the nearby and stunning Dalmunzie castle,
0:05:37 > 0:05:40Mark's going to show our chefs how the scrummy honey
0:05:40 > 0:05:43can beautifully enhance the dessert, cranachan.
0:05:45 > 0:05:50I'm going to show you a very simple traditional Scottish recipe.
0:05:50 > 0:05:54The cranachan is normally eaten at harvest time in the old days,
0:05:54 > 0:05:56but now it's become a lot more popular for weddings
0:05:56 > 0:05:58and other occasions.
0:05:58 > 0:06:02Mark's already whipped some double cream.
0:06:02 > 0:06:04We're going to fold in some beautiful Scottish berries
0:06:04 > 0:06:07from down the hill in Blairgowrie, which are the best in the world,
0:06:07 > 0:06:10Scottish raspberries. If you could chop some of the hazelnuts,
0:06:10 > 0:06:12it does give it a bit of crunch.
0:06:12 > 0:06:14Keep the raspberries whole if you can,
0:06:14 > 0:06:17- we don't want any juice to make it slushy.- OK.
0:06:17 > 0:06:19And the great thing about this recipe is you can add
0:06:19 > 0:06:22as much of each ingredient as you want.
0:06:22 > 0:06:26- Now, if you want to add some of that oatmeal.- OK.
0:06:26 > 0:06:28So this is toasted for, what, about five or ten minutes?
0:06:28 > 0:06:32- Five to ten minutes.- In the oven. - Until golden brown, don't burn it.
0:06:32 > 0:06:35- Oh, yum!- Just going to add the nuts, that's fine.
0:06:35 > 0:06:38And now the piece de resistance, a few tablespoons
0:06:38 > 0:06:41of some of that divine honey.
0:06:41 > 0:06:45Now that's going to help bind it all together and give it the extra zing.
0:06:45 > 0:06:48And heather honey and raspberries are just a fantastic combination.
0:06:48 > 0:06:49Oooh!
0:06:49 > 0:06:50Oh, no, it's not finished yet!
0:06:50 > 0:06:54- Theo's dying to add some whiskey. - Ooh! Have a sniff.
0:06:54 > 0:06:56Oooh, should we just test it and see if it's OK?
0:06:56 > 0:06:58Ha ha! When in Scotland...
0:06:58 > 0:07:00- Cheers.- Cheers! Slainte!
0:07:02 > 0:07:05- Oh, that's lovely. - Oh, wow, that's lovely. Mmm!
0:07:05 > 0:07:08Steady on! We need sober chefs!
0:07:09 > 0:07:11- It's almost like a Scottish Eton Mess.- Yes.
0:07:13 > 0:07:15- Let's have a bit of this. - That's mine!
0:07:15 > 0:07:17THEY LAUGH
0:07:18 > 0:07:20The decoration goes on top.
0:07:22 > 0:07:25Oh, my God, that's so good.
0:07:25 > 0:07:29Looks delicious and all, but you both have a single chocolate sponge
0:07:29 > 0:07:33with butter icing to make for tomorrow's show in Aberfeldy.
0:07:35 > 0:07:38There may not be written rules, but the show schedule clearly states
0:07:38 > 0:07:42the category, just hope our chefs have read it carefully!
0:07:42 > 0:07:46And is yours a traditional Victoria sponge with cocoa in it?
0:07:46 > 0:07:49No, I thought about doing that, but I just felt
0:07:49 > 0:07:51that's what everyone else is going to be doing.
0:07:51 > 0:07:53- That's exactly what I thought. - Really?- Yeah.
0:07:53 > 0:07:56I just thought I should do something that sort of stands out.
0:07:56 > 0:07:59My only concern is that it might just be a little bit too wacky
0:07:59 > 0:08:00and I'm not doing as I'm told.
0:08:00 > 0:08:04Yes! Not making traditional sponge in a sponge category?
0:08:04 > 0:08:07Interesting tactic, but I'm not sure the judges will appreciate it.
0:08:09 > 0:08:13Ha ha! This is great!
0:08:13 > 0:08:15Just don't go over the edge, Theo, please!
0:08:18 > 0:08:20Wow!
0:08:20 > 0:08:24That is spectacular. What a day to be cooking!
0:08:24 > 0:08:26- What a place to be cooking! - Exactly.
0:08:26 > 0:08:29It may be a beautiful spot, but there is the added pressure
0:08:29 > 0:08:32of cooking al fresco and from the quaint, but fully functional
0:08:32 > 0:08:35kitchen of their vintage van.
0:08:35 > 0:08:38Now as these two are entering a chocolate sponge making category,
0:08:38 > 0:08:43you, me, and tomorrow's SWRI judges would imagine a light, airy classic.
0:08:43 > 0:08:48Yes? I'm sure. But what exactly does our foodie pair have in mind?
0:08:50 > 0:08:53I'm slightly, you know, going off piste a little bit.
0:08:53 > 0:08:56Mine isn't a traditional sponge, it's not a chocolate sponge,
0:08:56 > 0:08:58it's actually quite a rich chocolate cake.
0:08:58 > 0:09:01The rules say make a sponge!
0:09:01 > 0:09:05I'm thinking that if I add just a subtle little drop
0:09:05 > 0:09:08of Scotch whiskey, the judges might like that.
0:09:08 > 0:09:11This might even give me a little edge over Theo's cake.
0:09:11 > 0:09:13I wonder if he's thought of that!
0:09:13 > 0:09:16As Mr Randall's already trailing behind in the competition,
0:09:16 > 0:09:19how's he going to ensure a triumph?
0:09:19 > 0:09:22The pressure's on because Rachel's obviously a very good baker.
0:09:22 > 0:09:25The sponge cake I'm making is actually more of a batter cake,
0:09:25 > 0:09:26it's quite kind of wet.
0:09:26 > 0:09:29The only problem is, you know, will it be classed as a sponge cake?
0:09:29 > 0:09:30Oh, no! Not you as well!
0:09:30 > 0:09:32I'm adding a bit of coffee. When they eat it,
0:09:32 > 0:09:34it's going to be really more-ish and delicious.
0:09:34 > 0:09:36It might make the judges sort of notice a bit more.
0:09:36 > 0:09:40A few risky moves here, but let's just hope it works.
0:09:40 > 0:09:42Ho, ho, ho! So do I, Theo!
0:09:42 > 0:09:45It's time to dust off the oven gloves and get cooking.
0:09:45 > 0:09:49Baking aficionado Rachel's up first and as the category
0:09:49 > 0:09:52is a single chocolate sponge with butter icing, the traditional
0:09:52 > 0:09:56recipe is to blend butter with sugar, whisk eggs and sift flour.
0:09:56 > 0:09:59Right? Let's see what she's going to do.
0:10:00 > 0:10:05This has got to be the most stunning location I've ever cooked.
0:10:05 > 0:10:09Absolutely amazing. But the heat is incredible!
0:10:10 > 0:10:12Ho, ho! Better get a wriggle on then!
0:10:12 > 0:10:16I've got a bain marie here, a saucepan of simmering water
0:10:16 > 0:10:20over which I'm going to place this bowl and put in the butter.
0:10:20 > 0:10:23I've got 210 grams of butter, it's melting already,
0:10:23 > 0:10:27and 250 grams of caster sugar.
0:10:27 > 0:10:29250 grams of dark chocolate.
0:10:29 > 0:10:33It's so rich, it's almost like a chocolate torte.
0:10:33 > 0:10:36Oooh, so, maybe NOT a sponge, then?
0:10:36 > 0:10:38It's your reputation as a world class baker, Rachel!
0:10:38 > 0:10:43Oops! Everything's at a bit of a tilt!
0:10:43 > 0:10:45And it's just suddenly melting very quickly now,
0:10:45 > 0:10:49what with the heat coming from under it and this amazingly,
0:10:49 > 0:10:53apparently unusually hot sun.
0:10:53 > 0:10:55I think the weather must be like this all the time,
0:10:55 > 0:10:58and they don't let on. It's just incredible.
0:11:00 > 0:11:03I'll have just a quick little soaking up of some sun
0:11:03 > 0:11:07while my chocolate and my butter melts. Mmm, that smells good.
0:11:07 > 0:11:10If you want to add other flavours you can, you could add
0:11:10 > 0:11:13a little cinnamon or some chilli. But I think that's going
0:11:13 > 0:11:16really too far off piste for this competition.
0:11:16 > 0:11:19I think I'm taking enough risk as it is by not making a classic sponge.
0:11:19 > 0:11:22Yes, I quite agree.
0:11:22 > 0:11:24I'm now going to add five eggs.
0:11:26 > 0:11:29Oh, double yolk, maybe that's lucky!
0:11:29 > 0:11:32Anyone who says, "I can't make a cake, it just never works out."
0:11:32 > 0:11:35Well, this is the one to try.
0:11:35 > 0:11:38I'm using just 75 grams of ground almonds.
0:11:38 > 0:11:41I could use flour, but I love what ground almonds bring to a cake.
0:11:41 > 0:11:44They bring a certain richness, obviously a nuttiness,
0:11:44 > 0:11:47and really good moistness from the oils in the nuts.
0:11:47 > 0:11:51And no flour actually makes this cake gluten-free!
0:11:51 > 0:11:52Yum, yum!
0:11:54 > 0:11:58Hey presto! Into the oven at 160 degrees for 45 minutes
0:11:58 > 0:12:00should do the trick nicely.
0:12:02 > 0:12:04Now time for Rachel to make her butter icing.
0:12:04 > 0:12:06OK, so while the cake is cooking in the oven,
0:12:06 > 0:12:09I'm going to make the chocolate glaze very quickly.
0:12:09 > 0:12:12Eh? It says in the rules butter icing!
0:12:12 > 0:12:17Oh my goodness, the chocolate has completely melted in the sun!
0:12:17 > 0:12:23Pour your chocolate in! That's how hot it is here in Scotland!
0:12:23 > 0:12:25Don't knock a good thing!
0:12:25 > 0:12:29Into the 200 grams of dark chocolate, goes 75 grams of butter.
0:12:29 > 0:12:31I hope that'll be OK for a butter icing,
0:12:31 > 0:12:35because there is butter in it, so technically it is a butter icing.
0:12:35 > 0:12:39Hope the SWRI agree! But surely Rachel knows what she's doing,
0:12:39 > 0:12:43deviating from the show schedule.
0:12:43 > 0:12:46Some milk, but I want to make up some of the liquid measurement
0:12:46 > 0:12:49with my secret ingredient, some local whiskey.
0:12:49 > 0:12:52Not too much, I don't want it to be overpowering,
0:12:52 > 0:12:55I want it to be quite subtle, refined.
0:12:55 > 0:12:58Hmm, where's the rest gone? I like your style!
0:12:58 > 0:13:02Give it a little taste, very important.
0:13:02 > 0:13:04Need a little bit more.
0:13:06 > 0:13:07Tiny bit more?
0:13:07 > 0:13:09I think, yeah.
0:13:09 > 0:13:11Good plan, get the judges tipsy!
0:13:11 > 0:13:14Mmm, mmm, mmm! OK, that's the glaze ready.
0:13:14 > 0:13:19While Rachel's been building up a sweat, Theo's been keeping his cool.
0:13:19 > 0:13:23I wonder if you know there's a secret ingredient in there?
0:13:23 > 0:13:24A wee dram of whiskey?
0:13:24 > 0:13:28- Ah! How did you guess? - Is it my turn?- Yes!
0:13:28 > 0:13:32I was just about to doze off!
0:13:32 > 0:13:34All right, then! Oooh!
0:13:34 > 0:13:38Not exactly springing into action, Mr Randall's up.
0:13:38 > 0:13:42He's also gone all cheffy with his recipe!
0:13:42 > 0:13:45It's absolutely baking here, I don't even need the oven.
0:13:45 > 0:13:49Now for the cake, we need to melt 250 grams of really good 70% chocolate,
0:13:49 > 0:13:56250 grams of unsalted butter and the secret ingredient, coffee.
0:13:56 > 0:13:57So that's all stirred together.
0:13:57 > 0:14:01Unlike Rachel's lack of flour, Theo's using 150 grams each
0:14:01 > 0:14:03of plain and self-raising.
0:14:05 > 0:14:07We're on a hill here, keep sliding back.
0:14:07 > 0:14:09YOU parked the van!
0:14:09 > 0:14:14Add a half teaspoon of bicarbonate of soda, loads of cocoa,
0:14:14 > 0:14:17this is going to be really chocolaty, 500 grams of sugar.
0:14:17 > 0:14:20So there's quite a lot of ingredients in this recipe.
0:14:20 > 0:14:25I think Rachel's is a little simpler so I may live to regret it.
0:14:25 > 0:14:29OK, so four eggs. Whoops, a bit of eggshell, we don't want that.
0:14:29 > 0:14:32OK, then mix this all together.
0:14:32 > 0:14:36We're going to make a little well here, like we're making cement.
0:14:36 > 0:14:38Mmm, tantalising!
0:14:38 > 0:14:41Into the dry mix, he juices it up with the eggs, sunflower oil,
0:14:41 > 0:14:44and 125 mils of milk.
0:14:44 > 0:14:48This essentially is a batter cake so it's going to be quite a wet cake.
0:14:48 > 0:14:52So NOT a light, airy sponge from you either, then? Why's that?
0:14:52 > 0:14:54In goes the chocolate, and I'm hoping the judge
0:14:54 > 0:14:58is going to go, "Cor, that chocolate cake with the coffee was so good."
0:14:58 > 0:14:59And they'll remember it.
0:15:01 > 0:15:04That's as rich as it gets. I'm salivating at the thought of it.
0:15:04 > 0:15:07I'll leave that to Rachel to lick. She'll quite enjoy that.
0:15:07 > 0:15:08Fast work.
0:15:08 > 0:15:12That goes in for about an hour at 170 degrees.
0:15:12 > 0:15:14Let's see what happens.
0:15:14 > 0:15:17And Rachel's quick to sample her rival's dregs.
0:15:17 > 0:15:20Darn, that's quite good. I mean it's OK, it's fine.
0:15:20 > 0:15:22It's really good.
0:15:22 > 0:15:24Oi, you've got cake on my shirt!
0:15:24 > 0:15:28It took me ages to make this cake without getting any chocolate on me.
0:15:28 > 0:15:30I'm sorry!
0:15:30 > 0:15:34She's not! Shouldn't the baking queen check HER concoction?
0:15:34 > 0:15:37It's at a complete slant.
0:15:37 > 0:15:41It's a bit like the Leaning Tower of Pisa, actually. It's completely uneven.
0:15:41 > 0:15:44Perhaps that was the slanty hill you've been cooking on.
0:15:44 > 0:15:47Didn't this happen yesterday with the quiche?!
0:15:47 > 0:15:50The SWRI will probably just laugh me out of the show
0:15:50 > 0:15:52if I come along with a completely lopsided cake.
0:15:52 > 0:15:57So I'm going to make it again. That's it, I'm going to make it again.
0:15:57 > 0:16:00At least she's taking the competition seriously.
0:16:00 > 0:16:01Cake, take two!
0:16:01 > 0:16:06I don't have to often redo a whole cake,
0:16:06 > 0:16:11but then I'm not often perched on the side of a hill.
0:16:11 > 0:16:14Rachel's cleverly made a wedge of tin foil
0:16:14 > 0:16:16to even the angle of the van.
0:16:18 > 0:16:20Wish me luck!
0:16:21 > 0:16:24I thought a good chef didn't rely on luck?
0:16:24 > 0:16:28And Theo's spotted Rachel's first reject cake.
0:16:28 > 0:16:32Well... Waste not, want not.
0:16:34 > 0:16:37Hold on, what happens if the other cake burns and I have to use that one?
0:16:37 > 0:16:41We'll just make another one, won't we? I'll give you a hand next time.
0:16:42 > 0:16:46It's very, very good. Mine's chocolatey but this is really chocolatey.
0:16:46 > 0:16:48I'm a bit worried now.
0:16:48 > 0:16:51Well, enough sitting around. Theo gets onto making his icing.
0:16:51 > 0:16:53Very, very simple.
0:16:53 > 0:16:5650 grams of butter, icing sugar - there she goes -
0:16:56 > 0:17:00double cream, and last of all some chocolate.
0:17:02 > 0:17:06Very rich. Make sure you stir this around, because it's very important
0:17:06 > 0:17:08the icing sugar actually melts.
0:17:08 > 0:17:11What happens with this, the sugar will give it a lovely sheen.
0:17:11 > 0:17:14Mmm, delicious.
0:17:14 > 0:17:16Bob's your uncle, Theo.
0:17:16 > 0:17:20And Rachel's pleased with her cake numero deux.
0:17:20 > 0:17:23Nice, gentle little spring.
0:17:23 > 0:17:25It's level.
0:17:25 > 0:17:27Yeah, that's what I need.
0:17:27 > 0:17:31Being the best cake maker I know, can you just check my cake?
0:17:31 > 0:17:35Eh? She had to make hers twice!
0:17:35 > 0:17:36Start again?
0:17:36 > 0:17:38Shut up, you.
0:17:38 > 0:17:42I think you should take it out now before it dries out too much on top.
0:17:42 > 0:17:43You think so?
0:17:43 > 0:17:45Yeah.
0:17:45 > 0:17:46Good tip, Rachel.
0:17:46 > 0:17:48BLEEP
0:17:48 > 0:17:49Ooh, perhaps a little too late.
0:17:49 > 0:17:52Theo's cake has completely collapsed.
0:17:52 > 0:17:54Let's make it again.
0:17:54 > 0:17:57This is turning into an absolute disaster.
0:17:57 > 0:18:00I could press the cake, I could put a weight on it.
0:18:00 > 0:18:04It's still quite warm. Flip it over and then butter ice it.
0:18:04 > 0:18:05Yeah.
0:18:05 > 0:18:08Has Theo lost his mind?
0:18:08 > 0:18:10The cake's cooked but lost its shape,
0:18:10 > 0:18:13so he's going to compress it with...
0:18:13 > 0:18:15A kettle?!
0:18:15 > 0:18:17If you win...
0:18:17 > 0:18:19Where there's a will, there's a way.
0:18:19 > 0:18:21So let's just leave that.
0:18:21 > 0:18:25Rachel's whipped up a delicious-looking almond cake,
0:18:25 > 0:18:29and rival Theo's created a yummy coffee-flavoured recipe.
0:18:29 > 0:18:32But they've both departed from the Aberfeldy Show schedule.
0:18:32 > 0:18:36The clear instruction states to bake a sponge.
0:18:36 > 0:18:38- Great.- Like a cup of tea?
0:18:38 > 0:18:41I'd love one. But we don't have a kettle.
0:18:41 > 0:18:43Oh.
0:18:43 > 0:18:44After the day you two've had,
0:18:44 > 0:18:47I think you need something a little stronger.
0:18:49 > 0:18:52Don't stay up too late. Tomorrow's going to be a big day.
0:19:02 > 0:19:06It's the day of the country show cook off at The Aberfeldy Show.
0:19:06 > 0:19:13A record 3,800 people have turned out in their finest garb...
0:19:13 > 0:19:15Some in the hope that their fluffy
0:19:15 > 0:19:19and feathered friends will bag them a trophy.
0:19:19 > 0:19:22But it's also an event of heavyweight proportions,
0:19:22 > 0:19:24celebrating Scottish heritage with Highland games,
0:19:24 > 0:19:28attracting young and old from near and far.
0:19:28 > 0:19:31I really love coming to these shows
0:19:31 > 0:19:34because it gets me to try things that I've never tried before.
0:19:34 > 0:19:39You meet lots of people and it's really quite enjoyable.
0:19:39 > 0:19:43And it's here that our chefs need to impress -
0:19:43 > 0:19:46the Scottish Women's Rural Institute Industrial tent,
0:19:46 > 0:19:49where, apart from one "open to everyone" category,
0:19:49 > 0:19:51all entrants are SWRI members.
0:19:52 > 0:19:56It's not the taking part that counts, it's the winning.
0:19:57 > 0:20:00The SWRI was set up 95 years ago
0:20:00 > 0:20:03to kick-start a social life for farmers' wives.
0:20:03 > 0:20:07For years, these hardy women have learnt to make a little go a long way,
0:20:07 > 0:20:10becoming skilled crafters and cooks.
0:20:10 > 0:20:12Today the local entrants are out in force,
0:20:12 > 0:20:16and they know how high expectations are.
0:20:18 > 0:20:20It's very, very strict here,
0:20:20 > 0:20:23but it's nice that you know the standards you do.
0:20:23 > 0:20:27Ooh, very strict and the judges' decisions are final.
0:20:27 > 0:20:30As newcomers, our chefs obviously don't realise
0:20:30 > 0:20:32a sponge means a sponge.
0:20:32 > 0:20:34But they'd better get a wriggle on as they only have an hour
0:20:34 > 0:20:37to plate up alongside their competitors
0:20:37 > 0:20:39or they won't be judged.
0:20:39 > 0:20:42And they still need to put the icing on the cake - literally.
0:20:44 > 0:20:49Oh, my goodness, my icing! Oh, shoot.
0:20:49 > 0:20:51All right, calm down!
0:20:51 > 0:20:53It's only a competition!
0:20:53 > 0:20:55It's only a show! You're a maniac.
0:20:55 > 0:20:57She really wants to win this.
0:20:57 > 0:21:00Oh, darn, yours is perfect.
0:21:00 > 0:21:02Quick thinking required.
0:21:02 > 0:21:06Ah, yeah. I thought the cake was going to be the easiest thing.
0:21:06 > 0:21:08It kind of should've been for you.
0:21:08 > 0:21:10That's looking a bit more like it.
0:21:10 > 0:21:12THEO LAUGHS
0:21:12 > 0:21:14Sorry.
0:21:14 > 0:21:16- Sorry?- Nothing. - Do you have a problem?
0:21:16 > 0:21:18That's looking great.
0:21:18 > 0:21:20It's got a good edge, hasn't it?
0:21:20 > 0:21:22Right, that's it.
0:21:26 > 0:21:27Oop.
0:21:27 > 0:21:29Oh, you joker!
0:21:31 > 0:21:33They may not be laughing for long,
0:21:33 > 0:21:36as they're about to see how stiff the competition is,
0:21:36 > 0:21:40including Bridget Black, who's been entering these shows for 30 years.
0:21:40 > 0:21:44She's tipped as a hot favourite in the single sponge category,
0:21:44 > 0:21:46and is modest to boot.
0:21:46 > 0:21:49But her fellow competitors acknowledge her skills.
0:21:49 > 0:21:52Bridget, oh, yes, she's a great baker.
0:21:52 > 0:21:55And even though this is only Carol Middlemas's second year
0:21:55 > 0:21:59entering the baking section, she's made a strong sponge contender.
0:21:59 > 0:22:01I'm quite pleased with it.
0:22:01 > 0:22:02How's she done it?
0:22:02 > 0:22:04Buy the best ingredients that you can
0:22:04 > 0:22:07and your chocolate cake is bound to turn out well.
0:22:07 > 0:22:09Don't be fooled by the sweet exterior.
0:22:09 > 0:22:13It's fearsome competitors like these that our chefs have to beat,
0:22:13 > 0:22:17and all under the intense scrutiny of the SWRI judges.
0:22:19 > 0:22:22Kate Imlay's been judging for 20 years,
0:22:22 > 0:22:25having passed all her proficiency tests and judging exams.
0:22:27 > 0:22:30Today she's paired up with Jeannie Black,
0:22:30 > 0:22:33who's an old hand at judging here at The Aberfeldy Show.
0:22:33 > 0:22:37And they have some strong words of wisdom for competitors.
0:22:37 > 0:22:39You can go all wrong sometimes
0:22:39 > 0:22:42if you don't read the schedule properly.
0:22:42 > 0:22:45Uh oh! This may not bode well for Theo and Rachel.
0:22:45 > 0:22:47Single chocolate sponge, here we go.
0:22:47 > 0:22:51Standard's very high. I've never had less chance of winning.
0:22:51 > 0:22:56They are all classic chocolate sponges with butter icing.
0:22:56 > 0:22:57Funny, that.
0:22:57 > 0:23:00I'm slightly optimistic.
0:23:00 > 0:23:02Are you?
0:23:04 > 0:23:07The clock's ticking and the hatches are battened down
0:23:07 > 0:23:10for the judging of our chefs' unconventional recipes.
0:23:12 > 0:23:14As first prize wins one pound,
0:23:14 > 0:23:16second 70 pence, and third 50p,
0:23:16 > 0:23:18there may not be big bucks at stake,
0:23:18 > 0:23:23but both their professional reputations are.
0:23:23 > 0:23:25So, whilst they anxiously wait,
0:23:25 > 0:23:28Theo and Rachel soak up the atmosphere.
0:23:28 > 0:23:30Wow, their socks look so warm.
0:23:30 > 0:23:34Kate and Jeannie are poised, ready to judge the 11 entries
0:23:34 > 0:23:38in the single chocolate sponge with butter icing category.
0:23:38 > 0:23:41And they know exactly what they're looking for.
0:23:41 > 0:23:43If you're going to enter a competition,
0:23:43 > 0:23:45you've got to give it your best shot.
0:23:45 > 0:23:49Maybe this person was just in a hurry.
0:23:49 > 0:23:52Theo's rustic effort's made a bad first impression.
0:23:52 > 0:23:55It's supposed to a single sponge.
0:23:55 > 0:23:58Oh, black mark one. His cake's too big!
0:23:58 > 0:24:00But is it delicious?
0:24:00 > 0:24:03Don't know what that is. Oh, dear.
0:24:03 > 0:24:06No, I'm sorry but that's not even a sponge.
0:24:06 > 0:24:11- It's more like a pudding, like a torte or something.- Yes.
0:24:11 > 0:24:14I'm just going to put that one back.
0:24:14 > 0:24:17Not according to schedule. It's not a sponge.
0:24:17 > 0:24:20Ouch! Theo's going to be pretty deflated.
0:24:20 > 0:24:22They won't even taste it.
0:24:22 > 0:24:25others are prettier and pleasing to the palate,
0:24:25 > 0:24:28like Bridget's, but she's entered a dozen categories.
0:24:28 > 0:24:31Think it might have the edge for flavour, that one.
0:24:31 > 0:24:34Rachel's now up for scrutiny.
0:24:34 > 0:24:36It's pretty solid.
0:24:36 > 0:24:40I don't think I would even like to try and lift it up.
0:24:40 > 0:24:42Quite a dark, bitter flavour, that one.
0:24:42 > 0:24:46It's just very wet and heavy.
0:24:46 > 0:24:49We're looking for something lighter and more airy.
0:24:49 > 0:24:53I can't get it to clean off my knife.
0:24:53 > 0:24:56Not a resounding success for our so-called baking queen.
0:24:56 > 0:24:59Is she still in with a chance to win?
0:24:59 > 0:25:01Only time will tell.
0:25:01 > 0:25:03Rather a messy class.
0:25:03 > 0:25:07Hope I haven't got it all over my face as well.
0:25:09 > 0:25:11Judging over, the tent reopens.
0:25:11 > 0:25:15It's time for our chefs to face their fate.
0:25:15 > 0:25:17Oh, mine hasn't won anything.
0:25:17 > 0:25:20But did our queen baker scoop a prize?
0:25:20 > 0:25:23First prize, second prize, third prize.
0:25:23 > 0:25:24That'll be a no, then.
0:25:24 > 0:25:28I think our plan backfired big time.
0:25:31 > 0:25:34Rachel's lost for words.
0:25:34 > 0:25:36- We had a nice day. - We had a great time.
0:25:36 > 0:25:38Judging by this, we got it wrong.
0:25:38 > 0:25:42- I should've been able to handle the cake!- I know, I know.
0:25:44 > 0:25:46Rachel didn't stand a chance.
0:25:46 > 0:25:49First place prize was snapped up by Mary Buchanan,
0:25:49 > 0:25:51an enigmatic baking veteran
0:25:51 > 0:25:54who's been entering these shows for 25 years.
0:25:55 > 0:26:00And Bridget not only placed in nine of the 12 categories she's entered this year,
0:26:00 > 0:26:03but also scooped second prize for her single chocolate sponge.
0:26:03 > 0:26:06She's happy to share her secret.
0:26:06 > 0:26:07It said single chocolate sponge.
0:26:07 > 0:26:09It did.
0:26:09 > 0:26:12So when we think of a sponge, we think of something being
0:26:12 > 0:26:15- light and feathery...- Ah.
0:26:15 > 0:26:18Not an almondy torte.
0:26:18 > 0:26:20Yes, I'm sad to say.
0:26:20 > 0:26:25Time for Bridget to break the news that Theo's wasn't even tasted.
0:26:25 > 0:26:26It was quite heavy-looking,
0:26:26 > 0:26:29so it wouldn't have perhaps been tasted.
0:26:29 > 0:26:32You can always tell the ones that have been tasted.
0:26:32 > 0:26:34They have a little V cut out.
0:26:34 > 0:26:36Do you know Mrs Buchanan?
0:26:36 > 0:26:38I do know Mrs Buchanan, Mary,
0:26:38 > 0:26:42she's a super baker and has won lots of prizes here today.
0:26:42 > 0:26:45We are not worthy, Mary!
0:26:45 > 0:26:48I'm in awe of Mary Buchanan.
0:26:48 > 0:26:49So you should be.
0:26:49 > 0:26:53She wiped the floor with you so-called professionals.
0:26:53 > 0:26:55Our chefs' cakes may have been flops,
0:26:55 > 0:26:58but there are lots of local winners here.
0:26:58 > 0:27:00Ooh, second prize!
0:27:00 > 0:27:03That one at the back is the champion.
0:27:03 > 0:27:07I've never won anything! I'm so proud.
0:27:07 > 0:27:10Carol didn't place in the sponge category,
0:27:10 > 0:27:13but won this year's trophy for the most points,
0:27:13 > 0:27:14with an impressive eight firsts.
0:27:16 > 0:27:20But Rachel and Theo leave with their tails between their legs.
0:27:20 > 0:27:22I'm not in my comfort zone, in a way,
0:27:22 > 0:27:24sort of baking a show like this.
0:27:24 > 0:27:26They didn't even taste my cake.
0:27:26 > 0:27:30The problem was you get lost in what you're supposed to be making.
0:27:30 > 0:27:34I thought I'd make a kind of spongey chocolate cake,
0:27:34 > 0:27:36but it didn't work out as a sponge.
0:27:36 > 0:27:39Rachel's cake WAS more of a sponge,
0:27:39 > 0:27:42but the best-known baker in the business is devastated
0:27:42 > 0:27:44to be going home empty-handed.
0:27:44 > 0:27:47I definitely should be able to make a cake!
0:27:47 > 0:27:51We should have listened. It was a sponge. SPONGE.
0:27:51 > 0:27:54So we've learnt a lesson, and the one that won
0:27:54 > 0:27:56was absolutely worthy of winning.
0:27:56 > 0:27:59Mary Buchanan made a fine cake.
0:27:59 > 0:28:04So, next time, make sure you make exactly what they're asking for.
0:28:04 > 0:28:05Two competitions down.
0:28:05 > 0:28:07Rachel's still edging it with three points,
0:28:07 > 0:28:11but Theo is trailing in her wake with a big fat zero.
0:28:11 > 0:28:12Come on, Theo!
0:28:12 > 0:28:18But there's still plenty of time for him to claw his way back.
0:28:18 > 0:28:20Next time on Country Show Cook Off,
0:28:20 > 0:28:23our foodie road trip takes our chefs north, to Keith, in Banffshire,
0:28:23 > 0:28:26for a stuffed mushroom competition.
0:28:26 > 0:28:30But it's not without its stuff-ups. See you then.
0:28:30 > 0:28:32Oh, sugar!
0:28:32 > 0:28:34They're stuck to the tin!
0:28:39 > 0:28:44Subtitles by Red Bee Media Ltd