0:00:02 > 0:00:04The nation's best-loved chefs 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 > 0:00:16Why would you ever eat a cupcake when you have parkin.
0:00:16 > 0:00:19..before competing head-to-head with each other...
0:00:19 > 0:00:21CHEERING AND APPLAUSE
0:00:21 > 0:00:23- It's only a competition! - It'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 > 0:00:31Our chefs are at the mercy of the harshest food critics in the land,
0:00:31 > 0:00:33the beady-eyed country show judges.
0:00:33 > 0:00:34We don't like...
0:00:34 > 0:00:36Odd ones.
0:00:38 > 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 > 0:00:49This week supreme chefs Theo Randall and Rachel Allen
0:00:49 > 0:00:54are travelling far and wide to compete at some of Britain's best country shows.
0:00:55 > 0:00:57Another sunny day in Scotland.
0:00:57 > 0:01:01They'll be cooking up an assortment of dishes for a range of competitions,
0:01:01 > 0:01:04taking them from northern Scotland to Shropshire.
0:01:04 > 0:01:07Today their trip takes them from Aberfeldy to Keith.
0:01:07 > 0:01:12So far, Rachel's ahead by three points to nil in this five-day culinary cook-off...
0:01:12 > 0:01:14So, there it is.
0:01:14 > 0:01:17..proving she's queen of quiche after her victory
0:01:17 > 0:01:18at the Bute country show...
0:01:18 > 0:01:21- You won first prize.- Oh!
0:01:21 > 0:01:24..whilst Theo had two devastating defeats with his quiche Lorraine
0:01:24 > 0:01:26and chocolate sponge
0:01:26 > 0:01:29when both our chefs ignored the strict show schedule,
0:01:29 > 0:01:31disappointing the judges at the Aberfeldy show.
0:01:31 > 0:01:34I'm sorry but that's not even a sponge.
0:01:34 > 0:01:38Our chefs had underestimated the importance of following rules...
0:01:38 > 0:01:41Not according to schedule, it's not a sponge.
0:01:41 > 0:01:44..so Theo's entry wasn't even judged.
0:01:44 > 0:01:46Just read the schedule.
0:01:46 > 0:01:47THEY LAUGH
0:01:47 > 0:01:50Judging by this, we got it wrong.
0:01:50 > 0:01:52Today our foodie rivals are heading to Keith,
0:01:52 > 0:01:56a charming town in the Highlands, halfway between Inverness and Aberdeen.
0:01:57 > 0:02:01Nestled in the Isla valley, the town is divided into old and new Keith,
0:02:01 > 0:02:04with the older part dating back to the 12th century.
0:02:05 > 0:02:08Rachel and Theo are competing in a 140-year-old country show
0:02:08 > 0:02:10with deep roots in the local community.
0:02:13 > 0:02:15No sign of bulbing at the base, they should be straight.
0:02:15 > 0:02:18That's a lovely collection of vegetables. I'm quite happy.
0:02:20 > 0:02:21First held in 1872,
0:02:21 > 0:02:25the Keith Country Show keeps up its longstanding traditions.
0:02:25 > 0:02:29The two-day event boasts oodles of stalls, tents, entertainment
0:02:29 > 0:02:34and competitions. It draws in crowds of around 14,000 each year.
0:02:36 > 0:02:39We've been doing it for over 20 years now.
0:02:39 > 0:02:40Haven't we?
0:02:40 > 0:02:42Over 20 years you've been showing?
0:02:44 > 0:02:49Each of our chefs is about to face one of the most crucial competitions of their careers,
0:02:49 > 0:02:52making two stuffed mushrooms for the produce category.
0:02:55 > 0:02:57They're facing Mrs Pat Shaw.
0:02:57 > 0:03:00She's a seasoned judge with over 50 years' experience,
0:03:00 > 0:03:04entering hundreds of competitions, and the knives are coming out.
0:03:06 > 0:03:09Well, that one's out it's no' right down.
0:03:09 > 0:03:11I think it's fish that's in this one.
0:03:11 > 0:03:15And our chefs must try and outclass the toughest of Keith's competitors.
0:03:16 > 0:03:19The last two days have been spent solidly cooking.
0:03:19 > 0:03:23It will be a competition cook-off like never before.
0:03:23 > 0:03:25Oh, sugar.
0:03:25 > 0:03:27They've stuck to the tin!
0:03:27 > 0:03:29Professional cook Rachel Allen is a mum-of-three
0:03:29 > 0:03:34who's based her best-selling books on her passion for creating simple,
0:03:34 > 0:03:36tasty recipes for busy people.
0:03:36 > 0:03:39Her attention to detail helps her stand out from the crowd.
0:03:41 > 0:03:43I've got milk, which I'm hoping will give me
0:03:43 > 0:03:48a bit of an edge, flavour-wise, over other mushrooms in the category.
0:03:48 > 0:03:51Theo Randall's not only earned Michelin-star status
0:03:51 > 0:03:52whilst at the River Cafe,
0:03:52 > 0:03:56he's opened his own award-winning Italian restaurant.
0:03:56 > 0:03:58Wow!
0:03:58 > 0:04:01It's a messy job but, boy, is it worth it?
0:04:02 > 0:04:05Later, our duelling duo will whip up their stuffed mushrooms
0:04:05 > 0:04:07for the Keith Show cook-off.
0:04:08 > 0:04:11Historically, Keith was a centre for cattle trade.
0:04:11 > 0:04:13The town then diversified into textiles
0:04:13 > 0:04:17and now it's known for it's four whisky distilleries.
0:04:17 > 0:04:19One family who have put their farm to an alternative use
0:04:19 > 0:04:22is mother-and-daughter team Linda and Nicola
0:04:22 > 0:04:23who run Nicola's Homebakes.
0:04:26 > 0:04:29They supply shops all over the north-east of Scotland.
0:04:29 > 0:04:32Linda first set up the business in the early 1990s
0:04:32 > 0:04:34in her farmhouse kitchen.
0:04:34 > 0:04:38Now with demand so high, they've taken on more staff
0:04:38 > 0:04:41and ploughed their profits into a state-of-the-art workshop.
0:04:45 > 0:04:50They make hundreds of homemade cakes and over 50,000 biscuits every week,
0:04:50 > 0:04:53all using traditional recipes.
0:04:53 > 0:04:57One of their most popular biscuits is also one of the nation's favourites,
0:04:57 > 0:05:00the marvellous custard creams. Oh, yes! Where's me tea?
0:05:02 > 0:05:04When did you actually start the business?
0:05:04 > 0:05:07- 20 years ago.- 20 years ago?
0:05:07 > 0:05:08Yeah, we started from the farmhouse.
0:05:08 > 0:05:11We were using up four rooms in the house and it was a bit...
0:05:11 > 0:05:14We were going in and out of doors and stuff, so not much use.
0:05:14 > 0:05:16Flour and sugar everywhere?
0:05:16 > 0:05:19Everywhere, everywhere, exactly.
0:05:19 > 0:05:20That's beating up fine.
0:05:20 > 0:05:23I suppose it's the custard powder and all that icing sugar
0:05:23 > 0:05:26- that gives the custard creams that lovely crumbliness.- Yes, it is.
0:05:28 > 0:05:30It's the raw mixture I love.
0:05:32 > 0:05:33Mmm...
0:05:33 > 0:05:36Mmm!
0:05:36 > 0:05:37I'll lick that.
0:05:37 > 0:05:40We spend around £1.4 billion on biscuits each year,
0:05:40 > 0:05:44with the average household munching their way through 103 packets.
0:05:46 > 0:05:49How many custard creams do you normally make at once?
0:05:49 > 0:05:52I fill 17 of these trays, all at once.
0:05:52 > 0:05:5517 trays!
0:05:55 > 0:05:56I'll maybe give you a job.
0:05:56 > 0:05:58SHE LAUGHS
0:05:59 > 0:06:02I'd be a disaster working for you, I'd eat all the biscuits all day.
0:06:02 > 0:06:05Oh, never, you'd be too busy!
0:06:05 > 0:06:06Yeah!
0:06:06 > 0:06:09And Linda's piping skills are second to none.
0:06:09 > 0:06:12Look at that for speed. I love it!
0:06:14 > 0:06:15Can I have a go?
0:06:15 > 0:06:17Yes, you can.
0:06:17 > 0:06:19I can't do it as fast as you can.
0:06:19 > 0:06:21Or as well, either.
0:06:23 > 0:06:26Excuse me! I don't know if you'd be able to sell mine.
0:06:26 > 0:06:29I might just have to eat them!
0:06:29 > 0:06:32This family-run bakery is at the heart of the community,
0:06:32 > 0:06:36often trading cakes for ingredients, like eggs, from local farmers.
0:06:38 > 0:06:40Then we just put them on top.
0:06:40 > 0:06:43Fabulous. Oh, my goodness.
0:06:46 > 0:06:48- Oh...- Do you like that?
0:06:49 > 0:06:53- They are delicious. - Lovely, thank you very much.
0:06:53 > 0:06:54Thank you.
0:06:54 > 0:06:55Oh, there's nothing like a nibble!
0:06:55 > 0:06:59Theo's not one to miss out on sampling the local delicacies.
0:06:59 > 0:07:00Mmm, smells delicious.
0:07:03 > 0:07:05- Oh, my God.- How's that?
0:07:07 > 0:07:12- That's seriously delicious. It's very sweet.- Yes.- But very moreish.
0:07:12 > 0:07:17But that's enough scoffing, those mushrooms won't stuff themselves.
0:07:17 > 0:07:21And Rachel and Theo are desperate to not only win a prize card
0:07:21 > 0:07:24but also to regain some culinary credibility.
0:07:24 > 0:07:27- So Keith is our next show we're going to.- Yeah.
0:07:27 > 0:07:29That's in the Moray region,
0:07:29 > 0:07:33- entering the stuffed mushroom competition.- We're in the stuffed mushroom category.
0:07:35 > 0:07:37This time, the rules are simple.
0:07:37 > 0:07:40The brief just says two stuffed mushrooms,
0:07:40 > 0:07:43which must be placed on paper plates provided at the show.
0:07:43 > 0:07:47So, as long as they are stuffed and they are on two plates, what could go wrong?
0:07:47 > 0:07:50I think they like quite traditional things.
0:07:50 > 0:07:53I think we're learning when they say something, they really mean it.
0:07:53 > 0:07:58It's absolutely has to be spot-on and they have a certain standard
0:07:58 > 0:08:01and if it doesn't fit the criteria they want, then it's out.
0:08:04 > 0:08:08The vintage van is our culinary couple's travelling kitchen.
0:08:08 > 0:08:12Where better to cook al fresco than Britain's best picnic spot?
0:08:12 > 0:08:15Loch an Eilein, Gaelic for loch of the island,
0:08:15 > 0:08:17beats most kitchen views!
0:08:17 > 0:08:20The van's kitted out with the latest equipment, so our chefs
0:08:20 > 0:08:25should have everything they need to stuff their two mushrooms.
0:08:27 > 0:08:29Last time, Theo forgot competition rule number one,
0:08:29 > 0:08:31always follow the brief,
0:08:31 > 0:08:36so this time he's not taking any chances as he's determined to come first.
0:08:37 > 0:08:39I'm going to do it a very traditional way.
0:08:39 > 0:08:41I'm going to stuff them and use breadcrumbs with some bacon
0:08:41 > 0:08:45and cheese and, I think, the reason why breadcrumbs
0:08:45 > 0:08:48and mushrooms are always quite traditional is because
0:08:48 > 0:08:51they taste really good because the breadcrumbs soak up the juice of the mushroom.
0:08:51 > 0:08:54I'm going to try and get this one spot-on.
0:08:54 > 0:08:55Spot-on?
0:08:55 > 0:08:58If Theo wants to win, his dish must be out of this world
0:08:58 > 0:09:03as Rachel's tactic is creating an ambitious cheesy four-layered stuffed mushroom.
0:09:03 > 0:09:07The category simply states two stuffed mushrooms,
0:09:07 > 0:09:10so you really can go to town on it.
0:09:10 > 0:09:14I'm going to make a mushroom filled with quite a garlicky,
0:09:14 > 0:09:18nutmeggy mushroomy filling, then cover that with cheese sauce
0:09:18 > 0:09:21and then cheesy buttered crumbs.
0:09:21 > 0:09:23Pity the judges don't give points for effort!
0:09:23 > 0:09:26First up, Theo's creating his creamy, bacon
0:09:26 > 0:09:28and breadcrumb stuffed mushroom.
0:09:29 > 0:09:31So I'm going to cook two stuffed mushrooms.
0:09:31 > 0:09:35I've got some Manchego cheese, a nice sort of creamy cheese,
0:09:35 > 0:09:40smoked bacon, onions, and thyme and loads of parsley
0:09:40 > 0:09:42in the breadcrumbs, really garlicky breadcrumbs.
0:09:42 > 0:09:46After trimming the stalks, the two mushrooms are salted,
0:09:46 > 0:09:48then placed cap side down in oil.
0:09:48 > 0:09:52Theo chops up the stalks and a sneaky third mushroom.
0:09:52 > 0:09:55Half an onion, not too much. I don't want a strong flavour of onion.
0:09:55 > 0:09:58I want the mushroom to have its own sort of flavour.
0:09:58 > 0:10:02If you have too many things like garlic and onions, it's going to be just too overpowering.
0:10:08 > 0:10:10We're going to add five rashers of bacon.
0:10:10 > 0:10:12We're going to cut along
0:10:12 > 0:10:16to get these lovely matchsticks of bacon.
0:10:16 > 0:10:19You can use smoked or unsmoked, but smoked gives it that lovely
0:10:19 > 0:10:22smoky flavour which goes really well with mushrooms.
0:10:22 > 0:10:25Add the bacon to the onions,
0:10:25 > 0:10:27just mix them around a bit.
0:10:27 > 0:10:29Then add a little bit of thyme,
0:10:29 > 0:10:32thyme is the best herb to go with mushrooms.
0:10:32 > 0:10:35So lovely fresh thyme here.
0:10:35 > 0:10:37I'm cheating by taking the tops of the leaves off.
0:10:39 > 0:10:43When the leaves are soft like this you can use a fair amount of it,
0:10:43 > 0:10:46when the leaves are very hard, use less.
0:10:46 > 0:10:49Theo's hoping his soft thyme will save him from a hard time
0:10:49 > 0:10:52with tomorrow's judges.
0:10:54 > 0:10:57It's quite nice to pack the breadcrumbs in the mushrooms
0:10:57 > 0:11:00because the thing about mushrooms is they're pretty much all water
0:11:00 > 0:11:02so if you put the breadcrumbs in, when they cook,
0:11:02 > 0:11:06all that moisture absorbs into the breadcrumbs and makes them really tasty.
0:11:06 > 0:11:09So, we're going to get some parsley, some curly parsley.
0:11:09 > 0:11:13It's almost slightly sweeter than flat leaf parsley.
0:11:13 > 0:11:15And then we're going to add some garlic.
0:11:15 > 0:11:18What I'm going to do with the garlic is I'm going to crush the garlic with salt
0:11:18 > 0:11:21because I want the garlic to be completely absorbed into the breadcrumbs,
0:11:21 > 0:11:24Chop it up.
0:11:24 > 0:11:27Then using a bit of salt.
0:11:27 > 0:11:30Just use the salt like an abrasive. So put the salt on
0:11:30 > 0:11:32and then using the tip of the knife,
0:11:32 > 0:11:34you just pull the knife towards you
0:11:34 > 0:11:37with the garlic to make this kind of paste
0:11:37 > 0:11:40and this is a fantastic thing to do if you're making a sauce,
0:11:40 > 0:11:43like a fresh tomato sauce and the garlic cooks instantly,
0:11:43 > 0:11:46so you get the full garlic taste without the garlic bits.
0:11:46 > 0:11:50So nice and smooth.
0:11:50 > 0:11:53Oh, the sun's coming out. Isn't that lovely?
0:11:53 > 0:11:56Time to get a tan! Theo mixes the garlic paste into the breadcrumbs
0:11:56 > 0:11:58with oil, black pepper and lemon zest.
0:12:00 > 0:12:02You want it to be soft, to the touch.
0:12:02 > 0:12:06Push it down, it's almost like touching a steak.
0:12:06 > 0:12:09The aroma of the thyme, garlic and onions
0:12:09 > 0:12:12is really coming out.
0:12:14 > 0:12:16A couple of minutes on this side now.
0:12:16 > 0:12:18The mushroom's started to break down
0:12:18 > 0:12:20and the water's really coming out.
0:12:20 > 0:12:23I'm just going to put them on some paper.
0:12:24 > 0:12:26Add a bit of lemon juice.
0:12:26 > 0:12:28Lemon and mushroom are a really lovely combination.
0:12:30 > 0:12:33OK, so now we're going to grate our Manchego cheese.
0:12:33 > 0:12:37Manchego is a Spanish cheese, this is quite a light cheese,
0:12:37 > 0:12:40it's a sheep's cheese and will go really nicely.
0:12:40 > 0:12:42It'll melt slowly with the mushrooms,
0:12:42 > 0:12:44it won't split too quickly.
0:12:44 > 0:12:46It's very, very soft.
0:12:48 > 0:12:50You just want to eat it all the time, it's so good.
0:12:52 > 0:12:54It's really delicious, really sort of sweet.
0:12:56 > 0:12:58Save some for the judges, Theo!
0:13:00 > 0:13:04Theo then piles on what's left of the cheese, around 100 grams.
0:13:07 > 0:13:09Make a little mound in the middle.
0:13:09 > 0:13:12Just push that mushroom, bacon,
0:13:12 > 0:13:16onion thyme and garlic really into the mushroom
0:13:16 > 0:13:18as much as you can.
0:13:18 > 0:13:21Try not to get any spillage on the outsides because, remember,
0:13:21 > 0:13:22it's going to go in a hot oven
0:13:22 > 0:13:25and if you've got too much round the edge it's going to burn.
0:13:25 > 0:13:27The important thing is that the mushroom tastes good
0:13:27 > 0:13:30because the thing about baked mushrooms, they can be slightly bland,
0:13:30 > 0:13:33if you're not careful, so the fact I've cooked it off
0:13:33 > 0:13:34and we've got lots of seasoning in there
0:13:34 > 0:13:39and the mushroom's been cooked, as well, it should have a lovely flavour.
0:13:39 > 0:13:42Pre-cooking the mushrooms is a major difference to Rachel's methods,
0:13:42 > 0:13:44which could give Theo an edge.
0:13:46 > 0:13:50It's a messy job but, boy, is it worth it?
0:13:50 > 0:13:54Theo's going to finish off his mushrooms in the oven tomorrow morning.
0:13:54 > 0:13:57As dusk nears, it's time for Rachel's mushrooms to get stuffed.
0:14:01 > 0:14:03# One, two, three, four
0:14:03 > 0:14:05# Tell me that you love me more
0:14:05 > 0:14:08# Sleepless, long nights... #
0:14:08 > 0:14:11In the booklet for the Keith country show,
0:14:11 > 0:14:13it says two stuffed mushrooms.
0:14:13 > 0:14:15I love the way they're always so specific,
0:14:15 > 0:14:18not three, not one but two. So two is what I have.
0:14:18 > 0:14:21To try and snatch a second victory, Rachel's attempting
0:14:21 > 0:14:24an ambitious mushroom, breadcrumb and herb filling topped with
0:14:24 > 0:14:28a cheesy sauce and a final coating of cheesy buttered crumbs.
0:14:28 > 0:14:31First on her chopping board list are the mushroom stalks.
0:14:35 > 0:14:37There's just as much flavour in the stalks
0:14:37 > 0:14:39so I don't want to waste the stalks.
0:14:39 > 0:14:40There we go.
0:14:41 > 0:14:44Right. So I'm going to make the filling.
0:14:44 > 0:14:46I need a very small clove of garlic.
0:14:48 > 0:14:52I'm going to chop it finely and then I'm going to crush it.
0:14:53 > 0:14:59This is the most incredible evening after a really, really sunny day.
0:14:59 > 0:15:03It's really absolutely amazing here.
0:15:03 > 0:15:07Rachel adds a tablespoon of melted butter, an egg yolk,
0:15:07 > 0:15:10breadcrumbs and around two teaspoons each of chives,
0:15:10 > 0:15:12parsley and thyme. Mmm...
0:15:12 > 0:15:15You know I think I'm going to need just a little bit more mushroom
0:15:15 > 0:15:18so I'll take one of these Chinese mushrooms.
0:15:21 > 0:15:26Someone once said that life is too short to stuff a mushroom.
0:15:26 > 0:15:27It's so not true.
0:15:27 > 0:15:30I'm going to chop the mushroom finely as I'm not cooking it first.
0:15:30 > 0:15:33It's going to bake in the oven at the same time
0:15:33 > 0:15:35as the whole mushroom.
0:15:35 > 0:15:38So chop it really nice and finely.
0:15:41 > 0:15:42Right, that can go in.
0:15:47 > 0:15:51I want it to be perfectly seasoned for when the judge tastes it.
0:15:51 > 0:15:53Next it's a pinch of nutmeg.
0:15:55 > 0:15:58Whoops! I think I'd be disqualified.
0:16:02 > 0:16:08And this is going to get coated with a layer of cheese sauce
0:16:08 > 0:16:11and then a lovely, crisp topping
0:16:11 > 0:16:15of crunchy, cheesy, buttered crumbs.
0:16:15 > 0:16:17OK, looks good.
0:16:18 > 0:16:20Not too thick a layer.
0:16:20 > 0:16:21Just like that.
0:16:21 > 0:16:23OK.
0:16:23 > 0:16:25Topping two is the sauce,
0:16:25 > 0:16:28starting with 15 grams of melted butter.
0:16:28 > 0:16:30I'm going to add in 15 grams of flour
0:16:30 > 0:16:35and that's making just a basic roux, which is a sauce thickener.
0:16:37 > 0:16:40And just whisk the flour into the butter for about a minute
0:16:40 > 0:16:43until you cook out the raw flavour of the flour.
0:16:46 > 0:16:50Now what I've got here in this saucepan, is I've got milk
0:16:50 > 0:16:54that I'd just brought up to the boil earlier
0:16:54 > 0:16:57with some carrots, some onion, a few peppercorns
0:16:57 > 0:17:00and some herbs, which I'm hoping will give me
0:17:00 > 0:17:05a bit of an edge, flavour-wise, over other mushrooms in the category.
0:17:05 > 0:17:07Including Theo's, hey, Rachel?
0:17:07 > 0:17:10Next, 200 mls of milk make up a bechamel sauce,
0:17:10 > 0:17:13before adding cheddar and some Parmesan.
0:17:14 > 0:17:17So this is turning it from a bechamel into a mornay sauce,
0:17:17 > 0:17:19a really great cheese sauce.
0:17:19 > 0:17:20I'm going to put some mustard in.
0:17:20 > 0:17:23Mustard does something extraordinary to cheese sauce.
0:17:23 > 0:17:27It just gives that gorgeous depth of flavour.
0:17:27 > 0:17:29Rachel and Theo may be professionals,
0:17:29 > 0:17:32but that doesn't mean they take their competition lightly.
0:17:36 > 0:17:39It needs a little bit more Parmesan, I think.
0:17:39 > 0:17:43I really wonder what everyone else's stuffed mushroom will be like.
0:17:45 > 0:17:48I wonder if it's going to be a really popular category?
0:17:48 > 0:17:50Right, that's it.
0:17:52 > 0:17:54And now what I'm going to do is
0:17:54 > 0:17:58just pour over the mushroom.
0:18:00 > 0:18:04I think that's good. I think that's going to be a good amount.
0:18:04 > 0:18:07For the final topping, Rachel's using 25 grams of butter
0:18:07 > 0:18:10and 50 grams of breadcrumbs.
0:18:10 > 0:18:12OK, the butter's melted,
0:18:12 > 0:18:16turn off the heat and add in the breadcrumbs.
0:18:18 > 0:18:21I'm going to add
0:18:21 > 0:18:24a little bit of Parmesan cheese into the crumbs,
0:18:24 > 0:18:26a little bit of pepper
0:18:26 > 0:18:31and scatter the crumbs over the mushrooms.
0:18:33 > 0:18:37Tomorrow morning I'm going to put these mushrooms into the oven,
0:18:37 > 0:18:39the top will be golden, crunchy,
0:18:39 > 0:18:42the cheese sauce will be bubbling.
0:18:42 > 0:18:46It will all be, hopefully, absolutely divine.
0:18:46 > 0:18:47Fingers crossed!
0:18:47 > 0:18:49Rachel's cheesy four-layered mushroom
0:18:49 > 0:18:52will join Theo's creamy bacon and breadcrumb version
0:18:52 > 0:18:55in the fridge overnight, ready to be baked in the morning.
0:18:55 > 0:19:00Now all our chefs can do is rest up as tomorrow is judgment day.
0:19:04 > 0:19:07It's 8.15 on the morning of the Keith Country Show cook-off.
0:19:07 > 0:19:11After a long night, Rachel and Theo have just 45 minutes
0:19:11 > 0:19:16to set up, bake and present their two stuffed mushrooms, ready for judging.
0:19:21 > 0:19:24- Let's get this show on the road, shall we?- Yes.- Cook our mushrooms.
0:19:24 > 0:19:26There's not mush-room in here.
0:19:26 > 0:19:28You're a really fun-gi!
0:19:28 > 0:19:30THEY LAUGH
0:19:30 > 0:19:34Both our cooking challengers pop their creations into the oven
0:19:34 > 0:19:38at 200 degrees for around 15 minutes.
0:19:38 > 0:19:41In Keith, entry applications aren't submitted in advance.
0:19:41 > 0:19:44No-one knows how many other stuffers are taking part.
0:19:44 > 0:19:48So Rachel and Theo are keen to check out the opposition.
0:19:48 > 0:19:51- I think someone's actually putting a stuffed mushroom down. - No, I think it's a quiche.
0:19:51 > 0:19:54Yeah, she looks like a keen cook too.
0:19:54 > 0:19:57We do need some competition because it'll be kind of embarrassing
0:19:57 > 0:19:59- to get a prize...- The box is empty.
0:19:59 > 0:20:02- ..only because no-one else has entered.- Yeah, exactly.
0:20:02 > 0:20:04And competition at this show is fierce,
0:20:04 > 0:20:06with people entering year after year
0:20:10 > 0:20:13Keith care worker Fiona's so keen for a prize card,
0:20:13 > 0:20:17she's got her fingers in lots of pies. How surprising, eh?
0:20:17 > 0:20:21Today I've entered 21 categories in all sorts of sections.
0:20:21 > 0:20:24This is about my fourth or fifth year.
0:20:24 > 0:20:28And David from the Isle of Harris is a veteran when it comes to crooks.
0:20:28 > 0:20:32Last year, I won the best stick in the show,
0:20:32 > 0:20:36won the shield so I'm trying to win it again,
0:20:36 > 0:20:40you could say, but you just don't know because
0:20:40 > 0:20:42there's some good stick makers in the area.
0:20:42 > 0:20:45So there could be some expert mushroom stuffers, too.
0:20:47 > 0:20:49How are they? How are they?
0:20:49 > 0:20:51That's a ploy, isn't it?
0:20:51 > 0:20:53To keep me chatting while my mushrooms are burning.
0:20:53 > 0:20:57- Oh, Theo.- Yeah, that's good.
0:20:57 > 0:20:59- Oh!- Don't do that because I was going to catch it.
0:21:00 > 0:21:03They look pretty good. They've got a nice, even crispiness.
0:21:03 > 0:21:05Oh, sugar!
0:21:08 > 0:21:09They've stuck to the tin!
0:21:09 > 0:21:12The breadcrumbs have gone so crispy.
0:21:15 > 0:21:20Wow, actually, they're looking really nice.
0:21:20 > 0:21:22- Breakfast.- Mmm.
0:21:22 > 0:21:25Mmm...
0:21:25 > 0:21:27- Yeah, mine are cooked. - There you go.- Thank you.
0:21:31 > 0:21:34Oh, I was laughing at you!
0:21:34 > 0:21:36Oh, dear! Are yours stuck?
0:21:38 > 0:21:41- Oh, they're bubbling and cheesy. - Let's go and bench our mushrooms.
0:21:41 > 0:21:43Let's bench our mushrooms.
0:21:43 > 0:21:48And, just in time, they've only five minutes before entries are closed.
0:21:49 > 0:21:52With around 250 country shows all over Britain,
0:21:52 > 0:21:55the Keith Show doesn't disappoint.
0:21:55 > 0:21:58Since its traditional roots, crowds have been entertained whilst
0:21:58 > 0:22:01spirited competitors race for the first prize
0:22:01 > 0:22:05and it's just as crucial to the local community now, as it was then.
0:22:07 > 0:22:09It is actually very important to the area
0:22:09 > 0:22:11and has been over the years,
0:22:11 > 0:22:13a shop window for our produce.
0:22:13 > 0:22:17The industrial tent plays host to a plethora of produce competitions
0:22:17 > 0:22:20from food and drink to crafts and flowers.
0:22:20 > 0:22:24Many come from far and wide to fight it out in over 200 categories.
0:22:24 > 0:22:29This year almost 600 entries are vying for judges' approval,
0:22:29 > 0:22:34including fancy wood sticks and a plate of five potatoes.
0:22:34 > 0:22:35Is that the right number?
0:22:35 > 0:22:37- 93.- OK.
0:22:37 > 0:22:42Nicole's hoping the fruits of her labour will pay off.
0:22:42 > 0:22:44I made a Highland cow and I used
0:22:44 > 0:22:48parsley for his hair and lemons for his ears
0:22:48 > 0:22:51and for the ring on his nose.
0:22:51 > 0:22:52Aw, how sweet!
0:22:52 > 0:22:56But impressing the judges won't be easy.
0:22:56 > 0:22:57That's unfortunate,
0:22:57 > 0:23:00it's just not 100%.
0:23:00 > 0:23:03Rachel and Theo are in the hands of Mrs Pat Shaw.
0:23:05 > 0:23:08She's been judging baking and produce for over ten years
0:23:08 > 0:23:11so she'll know the level of opponents our chefs could face.
0:23:13 > 0:23:16Yes, there's quite a high standard.
0:23:16 > 0:23:19Our contenders enter the competition ring.
0:23:19 > 0:23:22After being baked under the table by the locals last time,
0:23:22 > 0:23:24they're both in-tent on winning a prize today.
0:23:24 > 0:23:26Look at those.
0:23:28 > 0:23:29They've both gone all out.
0:23:29 > 0:23:34After putting in so much effort, Rachel and Theo are the only two entries.
0:23:34 > 0:23:38Between them, they've spent hours stuffing their mushrooms but the
0:23:38 > 0:23:43Keith community must have thought life's too short for stuffing.
0:23:43 > 0:23:45Yes, exactly.
0:23:45 > 0:23:48It might be a relief they're not facing the local competition pros,
0:23:48 > 0:23:52but each of them are still up against the toughest of challengers.
0:23:53 > 0:23:56One's a professional cook who's already baked her way to one first prize
0:23:56 > 0:24:01and the other is a Michelin-star chef who's hungry for a victory.
0:24:01 > 0:24:03OK.
0:24:03 > 0:24:04Let's go.
0:24:04 > 0:24:07It could be a rumble in the Highlands
0:24:07 > 0:24:08and this round is all to play for.
0:24:08 > 0:24:10BELL RINGS
0:24:10 > 0:24:13Presenting. Rachel 'Professional Baker' Allen
0:24:13 > 0:24:16versus Theo 'Michelin-star' Randall.
0:24:16 > 0:24:20MUSIC: "Eye Of The Tiger" by Survivor
0:24:27 > 0:24:319am, the tent closes and judging begins.
0:24:31 > 0:24:33Our chefs have a three-hour wait,
0:24:33 > 0:24:37whilst their judge, Pat, works her way through her long line of produce.
0:24:39 > 0:24:42Oh, that's nice.
0:24:42 > 0:24:44I was just different from just the plain.
0:24:44 > 0:24:48Real men might not eat quiche but tough cookie Pat won't eat big ones.
0:24:48 > 0:24:50It says a mini quiche,
0:24:50 > 0:24:52- that's a bit big for a mini.- Aye.
0:24:52 > 0:24:56Finally, Category 14, two stuffed mushrooms.
0:24:56 > 0:24:58This time they've both stuck to the brief,
0:24:58 > 0:25:01so Pat's other judging criteria are taste and appearance.
0:25:04 > 0:25:06There's not much between the two...
0:25:09 > 0:25:10..for presentation.
0:25:10 > 0:25:15So now it's down to how yummy they are and she begins with Rachel's.
0:25:17 > 0:25:22It's nice tasting.
0:25:22 > 0:25:25Cheese.
0:25:25 > 0:25:31I think they've got some mushroom chopped up inside.
0:25:32 > 0:25:35It's nice and creamy, as well.
0:25:35 > 0:25:37I'm almost scared to say it,
0:25:37 > 0:25:40could there be a gold and silver between us?
0:25:40 > 0:25:41A gold and a silver?
0:25:41 > 0:25:47That's very Olympic. Olympic style - I don't think we could quite measure a gold and a silver medal.
0:25:47 > 0:25:49I think we could get a first and a second.
0:25:49 > 0:25:52- Well, we can't not get a first and a second...- Unless we're disqualified!
0:25:52 > 0:25:55Theo's is next and he's got a high benchmark to beat.
0:25:57 > 0:26:00The breadcrumbs on the top are crispy.
0:26:02 > 0:26:05I think it's got some ham inside that...
0:26:07 > 0:26:10..and mushroom and some onion.
0:26:10 > 0:26:12They're both very nice.
0:26:12 > 0:26:16But there can only be one winner of the £2 prize.
0:26:16 > 0:26:18I think this one, actually.
0:26:20 > 0:26:24With judging finished, the suspense is over as the tent reopens.
0:26:30 > 0:26:32First and second!
0:26:32 > 0:26:35- Well done, Theo. - They do look good, I must say.
0:26:35 > 0:26:38It's his first win of the week and a huge relief!
0:26:38 > 0:26:40Oh, my goodness.
0:26:40 > 0:26:42I didn't get disqualified!
0:26:42 > 0:26:43You came first.
0:26:43 > 0:26:45That is fabulous
0:26:45 > 0:26:50- and she had a nice big munch of yours.- She ate half the thing.
0:26:51 > 0:26:53The fact that there were only two entrants is...
0:26:53 > 0:26:55Well, it doesn't matter, we won't tell anyone else.
0:26:55 > 0:26:58- We came first and second, that's most important.- Yes!
0:26:58 > 0:27:00And you've won £2!
0:27:00 > 0:27:03But you can't put a price on the prestige of beating a professional baker.
0:27:03 > 0:27:07Theo and Rachel aren't the only ones to pick up prize cards.
0:27:08 > 0:27:10- Did you win?- Yeah.
0:27:10 > 0:27:13- Well done. Are you pleased? - Yeah, I'm really pleased.
0:27:13 > 0:27:17- Well done. It's really lovely. - Thanks.
0:27:17 > 0:27:20And Nicole's fruity Highland cow also moo-ved the judges,
0:27:20 > 0:27:23giving her first place.
0:27:25 > 0:27:27David's canes must have taken some beating
0:27:27 > 0:27:30as he's got a whopping 18 prize cards
0:27:30 > 0:27:32and out of Fiona's 21 entries,
0:27:32 > 0:27:37she bagged herself five firsts, nine seconds and five thirds.
0:27:41 > 0:27:43So for our professionals' scores so far...
0:27:43 > 0:27:45Theo's just picked up three points for a first
0:27:45 > 0:27:47and Rachel's got two points for second.
0:27:49 > 0:27:51So at the end of Day 3, Rachel's still in the lead
0:27:51 > 0:27:55with five points with Theo lagging behind on three.
0:27:56 > 0:27:59What an exciting result because you do,
0:27:59 > 0:28:02you really get into all this and it's quite easy to get,
0:28:02 > 0:28:07a little bit, you know, sad when you don't win anything.
0:28:07 > 0:28:11I feel great, it was really nice to finally win something.
0:28:11 > 0:28:17I felt, having failed on two of the dishes, winning something felt pretty good.
0:28:18 > 0:28:21Next time, we're heading south to the Kington Show in Herefordshire,
0:28:21 > 0:28:25where our chefs are hoping their open fruit flan competition
0:28:25 > 0:28:27will be as easy as pie.
0:28:28 > 0:28:30I'll be delighted if you come first. I'll be...
0:28:30 > 0:28:32I'd be surprised, actually.
0:28:32 > 0:28:33..happyish if I came second.
0:28:33 > 0:28:36THEY LAUGH
0:28:54 > 0:28:57Subtitles by Red Bee Media Ltd