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 > 0:00:19Before competing head-to-head with each other...
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 > 0:00:35We don't like odd ones.
0:00:38 > 0:00:41It's a competition and I'm taking it very seriously.
0:00:41 > 0:00:43Hold onto your aprons, it's Country Show Cook Off.
0:00:48 > 0:00:51Today, gourmet chefs Rachel Allen and Theo Randall
0:00:51 > 0:00:53jump in the van rouge and head off on the next leg
0:00:53 > 0:00:55of their country show road trip,
0:00:55 > 0:00:58from the west of Scotland to Shropshire, in England.
0:00:58 > 0:01:00Today they travel from Keith, in Scotland,
0:01:00 > 0:01:03to Kington, in Herefordshire.
0:01:04 > 0:01:07How many gears has this van got?
0:01:07 > 0:01:08It's got three and one doesn't work!
0:01:08 > 0:01:10THEY LAUGH
0:01:10 > 0:01:13So far our chefs have competed with each other,
0:01:13 > 0:01:16and local cooks, with controversial results.
0:01:16 > 0:01:19I'm sorry but that is not even a sponge.
0:01:19 > 0:01:23Every time our professional chefs beat the local cooks,
0:01:23 > 0:01:25we award them points.
0:01:25 > 0:01:29And so far, after three dishes each, Theo's flagging with three points
0:01:29 > 0:01:32and Rachel is flying high with five.
0:01:33 > 0:01:34Oh, she's happy!
0:01:36 > 0:01:38Today our duelling duo arrive in Kington,
0:01:38 > 0:01:41a picturesque town on the border of England and Wales.
0:01:41 > 0:01:44Kington is so borderline that up until the 8th century,
0:01:44 > 0:01:46it was Welsh.
0:01:46 > 0:01:49The western end of the village is dominated by a clock tower
0:01:49 > 0:01:53that was built to commemorate Queen Victoria's Golden Jubilee.
0:01:53 > 0:01:58Nowadays Kington is an important market town and plays host to a right royal day out,
0:01:58 > 0:02:01The Kington Horse And Agricultural Society Show.
0:02:05 > 0:02:07This show was established in 1881
0:02:07 > 0:02:09and boasts sheep shearing competitions,
0:02:09 > 0:02:11dog shows,
0:02:11 > 0:02:13horse and pony classes
0:02:13 > 0:02:15and scurry driving.
0:02:15 > 0:02:18And, if that wasn't enough, there's the horticulture tent with
0:02:18 > 0:02:23competitions for the largest cabbages and, of course, the best baking.
0:02:25 > 0:02:28Our professional chefs have entered the open fruit tart
0:02:28 > 0:02:30with sweet pastry category.
0:02:30 > 0:02:34Is this contest a sweet treat or could it turn into a honey trap?
0:02:34 > 0:02:35Oh, ho-ho!
0:02:35 > 0:02:38It's quite a hot day, it's going to be really good and hot.
0:02:38 > 0:02:41- Rolling out pastry under the hot sun.- It's going to be a challenge.
0:02:41 > 0:02:43It's going to be quite tricky, yeah.
0:02:43 > 0:02:46Their task is to beat local cooks like Kate Jones.
0:02:46 > 0:02:49I unfortunately took two days off work to do this
0:02:49 > 0:02:51because I'm that crazy about it.
0:02:51 > 0:02:55I got up at half past five this morning in order to finish it all on time.
0:02:55 > 0:02:58But the person to charm is judge, Christine Fletcher,
0:02:58 > 0:03:00and that'll be no mean feat.
0:03:00 > 0:03:02I'm WI trained.
0:03:02 > 0:03:07Today I'm using common sense rules with WI training behind me.
0:03:07 > 0:03:12It's textures and taste and the presentation that, you know, we look for.
0:03:12 > 0:03:15Our chefs will need to pull out all the stops
0:03:15 > 0:03:18to achieve fruit flan flawlessness.
0:03:19 > 0:03:24Rachel Allen's the queen of baking, her reputation demands she wins,
0:03:24 > 0:03:27but the local cooks are proving hard to beat, even for her.
0:03:27 > 0:03:29Her chocolate cake didn't even place
0:03:29 > 0:03:32and her baking prowess is on the line.
0:03:32 > 0:03:35- I should have been able to handle the cake!- I know.
0:03:35 > 0:03:37Now she's ready to come back fighting.
0:03:37 > 0:03:39We know you can do it, Rachel.
0:03:39 > 0:03:44Theo Randall specialises in Italian cooking, although he's British.
0:03:44 > 0:03:47Theo's a firm believer in simple rustic, seasonal fare.
0:03:47 > 0:03:51I want it to be a kind of rustic and chunky, farmer's dish.
0:03:51 > 0:03:53Despite his Michelin-star status,
0:03:53 > 0:03:57Theo has only managed one country show prize so far.
0:03:57 > 0:04:00He's got to turn up the heat to be in with a chance.
0:04:03 > 0:04:06Today our chefs park up in Hergest Croft Gardens
0:04:06 > 0:04:08in the heart of the Welsh Marches,
0:04:08 > 0:04:11an area known to have shifted between being in Wales and England.
0:04:11 > 0:04:15Nowadays, the gardens and Manor are firmly part of Herefordshire
0:04:15 > 0:04:18and attract visitors to the grounds, planted to give stunning
0:04:18 > 0:04:20colour all year round.
0:04:22 > 0:04:24- Don't mind me, Theo. - Do you want a hand?
0:04:24 > 0:04:29Now, there's no rest for you two, you've got to devise a plan to make the best fruit tart
0:04:29 > 0:04:32and beat the finest of the local cooks.
0:04:32 > 0:04:35They feel they're getting a handle on these country shows after all.
0:04:35 > 0:04:37It's been quite interesting, hasn't it?
0:04:37 > 0:04:40We're really getting to know a little bit more maybe
0:04:40 > 0:04:44about how they're judged and how we need to stick to the category title.
0:04:44 > 0:04:47- Well, you just get disqualified. - Yeah, chocolate cake!
0:04:47 > 0:04:50You know sometimes how you see in shops how they sell flan bases,
0:04:50 > 0:04:54- already made up?- Yes, they are so spongy.- They're more spongy.- Yeah.
0:04:54 > 0:04:56I think we're doing OK. Well, I'm making pastry.
0:04:56 > 0:04:58I knew that. I mean...
0:04:58 > 0:05:03- Oh, it did say actually, hold on, the open fruit flan using...- Sweet pastry.- OK.
0:05:03 > 0:05:04Right.
0:05:04 > 0:05:07OK, so now you've got the category right.
0:05:07 > 0:05:10There's going to be a lot of competition in open fruit flan.
0:05:10 > 0:05:13- Do you reckon?- Yeah, because it's the raspberry season now
0:05:13 > 0:05:15and I think there's, you know, wild blackberries.
0:05:15 > 0:05:17It's all about seasonality
0:05:17 > 0:05:21and I think they're going to be very switched onto local produce here.
0:05:21 > 0:05:25Your raspberries will do good and do you know what's in mine? I've got a secret ingredient.
0:05:25 > 0:05:27- No, I don't know what's in yours. - Well, wait and find out.
0:05:27 > 0:05:30Theo's keeping his cards close to his chest.
0:05:30 > 0:05:33- Shall we go and taste some cider? - Let's get some cider, yeah.
0:05:35 > 0:05:38Herefordshire is renowned for cider making.
0:05:38 > 0:05:41Rachel and Theo go to visit the Dunkerton Cider Company
0:05:41 > 0:05:43in the heart of the Herefordshire countryside.
0:05:43 > 0:05:46The heritage trees in this orchard yield
0:05:46 > 0:05:48rare cider apples like Foxwhelp.
0:05:48 > 0:05:51This independent orchard also grows perry pears
0:05:51 > 0:05:53which are fermented to make perry.
0:05:53 > 0:05:57Proprietor Ivor Dunkerton has produced organic cider and perry
0:05:57 > 0:06:02for over 30 years and they're sold nationally and internationally.
0:06:02 > 0:06:04Ivor is passionate about his produce.
0:06:06 > 0:06:10Everything is organic here, so we don't... There's no additives.
0:06:10 > 0:06:11We blend everything.
0:06:11 > 0:06:15We ferment each variety separately and then blend afterwards.
0:06:15 > 0:06:19It gives us immense power and the tasting of the ciders
0:06:19 > 0:06:21is entirely my partner and I.
0:06:21 > 0:06:24You know, nobody else comes to taste at all.
0:06:24 > 0:06:26You two are the chief tasters, you and Susie?
0:06:26 > 0:06:29We make the decision whether that cider is good or bad or indifferent.
0:06:29 > 0:06:32So as well as apples for making cider,
0:06:32 > 0:06:35- you also make perry cider? - It's not perry cider,
0:06:35 > 0:06:39this is a terrible industrial cider makers talk.
0:06:39 > 0:06:43- Rachel!- It means it's a mixture of cider and probably
0:06:43 > 0:06:47imported Chinese pear juice. It's nothing to with perry.
0:06:47 > 0:06:49Perry is made only from perry pears.
0:06:49 > 0:06:52- So perry, you just call it perry? Not perry cider? - Not perry cider at all.
0:06:52 > 0:06:56- OK, I'm looking forward to having a taste.- I can't wait to taste it.
0:06:59 > 0:07:02We are going to try, first of all, the perry.
0:07:03 > 0:07:07Oh, that's lovely.
0:07:07 > 0:07:08So this is a blended cider,
0:07:08 > 0:07:12your taste buds are going to be knocked at bit, I'm afraid.
0:07:12 > 0:07:14Oh, that's lovely.
0:07:14 > 0:07:15Well, I'm glad you like them.
0:07:15 > 0:07:17My glass is the emptiest!
0:07:17 > 0:07:18THEY LAUGH
0:07:18 > 0:07:21Now tear yourself away from that cider and go and meet
0:07:21 > 0:07:23Ivor's partner, Susie.
0:07:23 > 0:07:26She's waiting to cook her signature cider and apple cake.
0:07:26 > 0:07:29Hello! You've been a long time on the terrace!
0:07:29 > 0:07:31We've been tasting lots of delicious cider.
0:07:31 > 0:07:32Are our cheeks a bit rosy?
0:07:32 > 0:07:36They are a little bit and I don't think it's just the sun.
0:07:36 > 0:07:40So is cider cake, quite a traditional cake, I guess?
0:07:40 > 0:07:43It's just a classic sponge, really,
0:07:43 > 0:07:46with unsalted butter, if possible,
0:07:46 > 0:07:49and the same amount of light soft brown sugar.
0:07:53 > 0:07:54Do you want to scrape the bowl down?
0:07:54 > 0:07:58- I'll do all your hard work, shall I?- Yes, excellent idea.
0:07:58 > 0:08:00Then the eggs, two eggs.
0:08:00 > 0:08:04This is the mixture of the flour and the spices.
0:08:04 > 0:08:07- What spices are in there? - Um, just coriander.- Coriander?
0:08:07 > 0:08:08Oh, really?
0:08:08 > 0:08:11Is coriander always in a traditional cider cake?
0:08:11 > 0:08:14It is in a Hays Head traditional cider cake.
0:08:14 > 0:08:16Rachel, I'm sorry, I haven't chopped this apple yet.
0:08:16 > 0:08:19It's a dessert apple, no need to peel it. It looks pretty.
0:08:21 > 0:08:25So then, we've got the rest of the flour mixed.
0:08:25 > 0:08:28Self raising flour and I'll put a bit of plain spelt flour in.
0:08:28 > 0:08:30Oh, really?
0:08:30 > 0:08:32Just for a little bit more texture.
0:08:33 > 0:08:35- What next?- Yes, apples.
0:08:35 > 0:08:39- These are the sultanas that have been soaking.- In cider?
0:08:39 > 0:08:42Yes, they've plumped up really nicely.
0:08:42 > 0:08:45- And this is the rest of the cider as well.- OK.
0:08:48 > 0:08:50- That's lovely, thank you. - Gorgeous!
0:08:50 > 0:08:55So apples, cider-soaked raisins and extra cider and the coriander.
0:08:55 > 0:08:58- May I have a little taste? - Of course you can!
0:08:58 > 0:09:01- It's always very important to taste the raw cake mix. - Well, this is your cake!
0:09:01 > 0:09:02Mmm.
0:09:02 > 0:09:05So we'll just put that into the centre of the oven.
0:09:05 > 0:09:08Erm, 20 minutes, we need to have a look.
0:09:08 > 0:09:11And the last thing we need to do is the syrup.
0:09:11 > 0:09:15More medium dry cider and granulated sugar this time
0:09:15 > 0:09:20and I just dissolve it on the cooler hot plate
0:09:20 > 0:09:24and stir it until it's dissolved and then cook it for maybe a minute.
0:09:24 > 0:09:29If you're using a conventional oven, bake the cake for 20 minutes at 180 degrees.
0:09:29 > 0:09:33- Just all around like this?- Yes.
0:09:33 > 0:09:38- OK, and then just pour it over? - Yes.- Drizzle it? Wonderful.
0:09:38 > 0:09:41- OK, so shall I slice? - I think you should.
0:09:41 > 0:09:43I've got some plates here.
0:09:43 > 0:09:47- Oh, it feels really moist. - It should be nice and sticky.
0:09:47 > 0:09:50- Look at that, it's perfect. - That looks great.
0:09:50 > 0:09:54Oh, it's really delicious.
0:09:54 > 0:09:57With the syrup it's taken it to another level, it's really juicy.
0:09:57 > 0:10:00- And you can taste the cider. - You can taste the cider.
0:10:00 > 0:10:02That is a really good cake.
0:10:02 > 0:10:05Oh, I want a slice.
0:10:05 > 0:10:08Full of inspiration, and Susie's lovely apple and cider cake,
0:10:08 > 0:10:11Theo and Rachel head back to the van to get started
0:10:11 > 0:10:13on their open fruit tart creations.
0:10:13 > 0:10:16First to get going on her raspberry tart is Rachel.
0:10:16 > 0:10:20And like her sweet short crust pastry, she's got to keep her cool.
0:10:20 > 0:10:25This is really not an ideal day for making short crust pastry outside.
0:10:25 > 0:10:30I need it to be really chilled, so I'm going to try and make it as quickly as possible
0:10:30 > 0:10:33and get it into the fridge, as quickly as possible.
0:10:33 > 0:10:35I've got 250 grams of plain flour,
0:10:35 > 0:10:38I'm going to add in some caster sugar, 25 grams
0:10:38 > 0:10:39and some icing sugar.
0:10:39 > 0:10:44I love using a mixture of icing sugar and caster sugar in sweet short crust pastry.
0:10:44 > 0:10:46I think you get a really lovely crumbly effect.
0:10:46 > 0:10:50Short, crumbly, delicious, delicious bite.
0:10:50 > 0:10:52Next thing, I'm going to rub in the butter.
0:10:52 > 0:10:56If the butter's too warm when the pastry goes into the oven to cook,
0:10:56 > 0:10:59the butter just melts and it leaks out of the pastry leaving
0:10:59 > 0:11:01you with quite a tough pastry,
0:11:01 > 0:11:05but if the pastry is lovely and cold when it goes into the oven to cook,
0:11:05 > 0:11:08the butter creates a bit of steam as the pastry cooks
0:11:08 > 0:11:11and it helps the pastry to rise and puff up a little bit
0:11:11 > 0:11:15and give you just a really gorgeous short, crumbly pastry.
0:11:15 > 0:11:18Rachel beats an egg and adds it to the mix.
0:11:18 > 0:11:20So just enough egg to bring it all together.
0:11:20 > 0:11:23Once it comes together, don't mix it any more.
0:11:23 > 0:11:25Wrap the pastry up.
0:11:25 > 0:11:27You might as well flatten it out quite a bit
0:11:27 > 0:11:30because it is going to chill much faster.
0:11:30 > 0:11:33Another good tip is to put it onto the tin in which you're going
0:11:33 > 0:11:35to cook it because the tin, the metal,
0:11:35 > 0:11:37is going to chill faster in the fridge.
0:11:37 > 0:11:38Oh, good tip.
0:11:38 > 0:11:41She leaves the pastry to chill while she starts her pastry cream.
0:11:41 > 0:11:43This is quite a rich, delicious custard,
0:11:43 > 0:11:45that's basically what pastry cream is.
0:11:45 > 0:11:48I'm going to use five egg yolks and I'm going to whisk them
0:11:48 > 0:11:51together with some sugar in a bowl.
0:11:51 > 0:11:53Now just before I whisk the eggs and the sugar,
0:11:53 > 0:11:57I can put the milk and a vanilla pod
0:11:57 > 0:12:00into a saucepan to bring up to the boil.
0:12:00 > 0:12:04If I split the vanilla pod, some of the seeds, and the flavour, will come out.
0:12:04 > 0:12:08Now I'm going to mix together the sugar and the egg yolks.
0:12:09 > 0:12:12This is a classic pastry cream that's used
0:12:12 > 0:12:16for putting into profiteroles, in tarts like this.
0:12:16 > 0:12:19Wow, it's hot out here!
0:12:19 > 0:12:22Now I'm going to add in the flour. Just whisk the flour in,
0:12:22 > 0:12:24make sure there are no floury lumps.
0:12:24 > 0:12:25No, that's perfect.
0:12:25 > 0:12:28Now at this stage, the milk is just coming up to the boil,
0:12:28 > 0:12:31I'm going to pour the hot milk, with the vanilla,
0:12:31 > 0:12:34whisking all the time. One last thing I need is,
0:12:34 > 0:12:39a pinch of salt, it just helps to back up the flavour a little bit.
0:12:39 > 0:12:41Saucepan on the heat, turn the heat down,
0:12:41 > 0:12:43pour this mixture into the saucepan
0:12:43 > 0:12:45with the vanilla pod too, that's fine.
0:12:45 > 0:12:48You do need to be careful because this has got five egg yolks in it,
0:12:48 > 0:12:51it can scramble quite easy and you can have a really milky,
0:12:51 > 0:12:54sweet scrambled egg, if you're not careful.
0:12:54 > 0:12:57It's starting to thicken a little bit, which is what I'm looking for.
0:12:57 > 0:13:00Take it out now and it will continue to set,
0:13:00 > 0:13:02this is exactly what I'm looking for.
0:13:02 > 0:13:07So. What we have here is a thick, lovely custard that,
0:13:07 > 0:13:11when I draw a line with my finger, it holds the line.
0:13:11 > 0:13:12Oh, it's hot!
0:13:12 > 0:13:14Oh, that's just divine.
0:13:14 > 0:13:16As the pastry cream cools,
0:13:16 > 0:13:20Rachel rolls the chilled pastry into the tin and blind bakes it
0:13:20 > 0:13:25for around 15 minutes at 180 degrees till it's dry and firm to touch.
0:13:25 > 0:13:28Great. This is exactly what I'm looking for.
0:13:28 > 0:13:33It's golden brown in colour, cooked all the way through, lovely!
0:13:33 > 0:13:36Rachel leaves everything to cool and settle,
0:13:36 > 0:13:38giving Theo a chance to get creative with his
0:13:38 > 0:13:40blackberry and raspberry tart.
0:13:41 > 0:13:44Basically just put all the ingredients in.
0:13:44 > 0:13:47His sweet short crust pastry is similar to Rachel's
0:13:47 > 0:13:48but with three beaten egg yolks.
0:13:48 > 0:13:52He's got a trick up his sleeve to make his pastry pack a punch.
0:13:52 > 0:13:54OK, so we're going to grate the pastry into this tart shell,
0:13:54 > 0:13:57so I need a rough edge grater and a little bit of flour
0:13:57 > 0:14:00to put just inside the shell, so it doesn't really stick.
0:14:00 > 0:14:02Then we're going to get our pastry, which has been in the fridge
0:14:02 > 0:14:06for about 20 minutes and it's quite firm.
0:14:08 > 0:14:12And, then, just grate it, like you're grating cheese.
0:14:12 > 0:14:13This may seem a bit crazy
0:14:13 > 0:14:17but actually once you start doing it, it makes a lot of sense.
0:14:17 > 0:14:19So just using your thumbs going in, like that,
0:14:19 > 0:14:22I'm just going to start pushing this pastry up.
0:14:22 > 0:14:25Then we're just going to grate some more pastry in the middle.
0:14:27 > 0:14:33And then we're just going to push it down, so you get a nice even crust.
0:14:33 > 0:14:34This isn't scientific at all,
0:14:34 > 0:14:37you just want to get the right thickness of the pastry you want.
0:14:37 > 0:14:38That's kind of what we want.
0:14:38 > 0:14:41Once the pastry tin is lined and popped into the fridge,
0:14:41 > 0:14:43Theo makes a start on his filling.
0:14:43 > 0:14:47Theo's also making pastry cream but he's got some personal touches.
0:14:47 > 0:14:49Caster sugar.
0:14:49 > 0:14:51Whisk and a strong arm, that's all you need.
0:14:51 > 0:14:53He uses three egg yolks in his filling.
0:14:53 > 0:14:54This is hard work.
0:14:54 > 0:14:57And thickens with corn flour.
0:14:57 > 0:14:59And then, let's get our milk,
0:14:59 > 0:15:02a bit at a time, and just pour that back in the pan
0:15:02 > 0:15:05and we're going to cook it until it's set.
0:15:08 > 0:15:10Mmm. Delicious.
0:15:10 > 0:15:13Now it's time for Theo's secret ingredient.
0:15:13 > 0:15:16At this point, add a little bit of whisky.
0:15:16 > 0:15:19It can sometime have a slightly eggy taste
0:15:19 > 0:15:22and adding a little bit of whisky kind of gets rid of that flavour
0:15:22 > 0:15:25so you end up with a much sweeter flavour.
0:15:25 > 0:15:27While Theo's boozy cream filling cools,
0:15:27 > 0:15:31his pastry case has chilled, so he can now blind bake it.
0:15:33 > 0:15:35Giving him a chance to kick back and watch Rachel
0:15:35 > 0:15:38assemble her open tart temptation.
0:15:38 > 0:15:39Are you OK there, Theo?
0:15:39 > 0:15:42I'm very well thank you, just watching your pastry.
0:15:42 > 0:15:44It's completely cool at this stage so now I can prepare the filling.
0:15:44 > 0:15:49I've got here some whipped cream, so I'm going to turn this into Chantilly cream by adding in
0:15:49 > 0:15:52some vanilla extract and a little bit of sugar,
0:15:52 > 0:15:54just fold that in.
0:15:54 > 0:15:59Now, I can fold in my cooled pastry cream
0:15:59 > 0:16:01and it's thickened nicely.
0:16:03 > 0:16:05Mmm, that is delicious! OK.
0:16:05 > 0:16:08So this can now go into the pastry base
0:16:08 > 0:16:11and now it's time to add the raspberries.
0:16:11 > 0:16:15Starting from around the edge, just popping raspberries in.
0:16:15 > 0:16:19And the whole point of this is the contrast of all the different
0:16:19 > 0:16:23textures and flavours here, absolutely gorgeous.
0:16:23 > 0:16:25Sounds like food poetry.
0:16:25 > 0:16:27RACHEL GIGGLES
0:16:27 > 0:16:29Thank you, Theo!
0:16:29 > 0:16:31Would you mind passing me some more raspberries, please?
0:16:31 > 0:16:34You're using my stash of raspberries?
0:16:34 > 0:16:37I hope there are enough. I won't even need all of those. Thank you.
0:16:37 > 0:16:40- Do you think we have a chance tomorrow?- I don't know,
0:16:40 > 0:16:44I think we've got it right as far as the open fruit flan.
0:16:44 > 0:16:48Maybe just one big raspberry in the centre?
0:16:48 > 0:16:51And, then, I've got here, redcurrant jelly
0:16:51 > 0:16:55that I've just added a tablespoon or so of boiling water into
0:16:55 > 0:17:00just so it's a little bit softer. This is slightly time consuming,
0:17:00 > 0:17:04but I just want to brush each raspberry with the redcurrant glaze.
0:17:04 > 0:17:07Oh, a couple of bristles coming away from this brush,
0:17:07 > 0:17:10I definitely don't want the judge to get a pastry brush bristle
0:17:10 > 0:17:12in her mouth.
0:17:12 > 0:17:14Another bristle...
0:17:14 > 0:17:16The bristles are just coming off this brush.
0:17:16 > 0:17:19Is there another pastry brush, please?
0:17:19 > 0:17:21This one is seriously moulting.
0:17:21 > 0:17:23Urgh, I don't want those.
0:17:24 > 0:17:25Thank you.
0:17:25 > 0:17:29Oh, that looks lovely, look at that.
0:17:29 > 0:17:31- That's there really.- Perfect.
0:17:31 > 0:17:33And, hopefully, it's not hairy.
0:17:33 > 0:17:37You know what, I'm happy with that, I really am, yeah!
0:17:37 > 0:17:38OK, Theo, over to you.
0:17:38 > 0:17:41Oh, thank you very much, when you're ready.
0:17:41 > 0:17:43SHE LAUGHS
0:17:43 > 0:17:46The pastry is nice and cool now,
0:17:46 > 0:17:49so I'm just going to start off by just trimming that edge.
0:17:51 > 0:17:53That should do it.
0:17:53 > 0:17:56Right now, double cream goes into there,
0:17:56 > 0:17:59a bit of icing sugar and then just whisk that.
0:17:59 > 0:18:02Now the double cream is going to make the pastry cream
0:18:02 > 0:18:06a little bit lighter, give it a really nice creamy texture.
0:18:06 > 0:18:08Theo adds the finishing touch to his filling,
0:18:08 > 0:18:11and checks out his secret ingredient.
0:18:11 > 0:18:13Oh, that little touch of whisky's good.
0:18:14 > 0:18:17OK, so we just pop that in to the tart shell.
0:18:17 > 0:18:22I'm just going to make a nice little pattern with my blackberries.
0:18:22 > 0:18:26And the good thing about this is, blackberries are free,
0:18:26 > 0:18:28they grow everywhere around here.
0:18:28 > 0:18:29- How's it going, Theo?- Good.
0:18:29 > 0:18:32I'm being very careful with my presentation.
0:18:32 > 0:18:35- Be careful you don't drop it. - Get out of it!
0:18:35 > 0:18:39There's whisky in the pastry cream, there's a little bit there so you can taste.
0:18:39 > 0:18:42- It is quite nice, actually. - Actually...
0:18:42 > 0:18:44It's quite nice, actually.
0:18:44 > 0:18:46What are you, surprised?
0:18:46 > 0:18:48- It is quite fancy. - It is quite fancy.
0:18:48 > 0:18:51- Yeah.- Certainly for me, anyway.
0:18:51 > 0:18:53Lastly he glazes the tart with apricot jam
0:18:53 > 0:18:56and, with a bit of luck, no bristles.
0:18:56 > 0:18:59- This is the most labour intensive bit really, isn't it?- It is, yeah.
0:18:59 > 0:19:01- But it's worth it. - Well, I hope it's worth it.
0:19:01 > 0:19:03It'll be dark soon, Theo.
0:19:03 > 0:19:05If you hadn't taken five hours making yours
0:19:05 > 0:19:07then I wouldn't be in the dark!
0:19:07 > 0:19:11Now I'm just going to put a few flaked almonds.
0:19:12 > 0:19:15- That's it.- Oh... That's gorgeous.
0:19:15 > 0:19:17It's got the rustic look. I thought if I did that.
0:19:17 > 0:19:20No, it's pretty. Pack up the van?
0:19:20 > 0:19:22Pack up the van, pack up the tarts.
0:19:22 > 0:19:24I'm actually going to sleep with this under my bed tonight.
0:19:24 > 0:19:28- I'm terrified anything's going to happen to my tart.- I hope your bed doesn't collapse.
0:19:28 > 0:19:30SHE LAUGHS
0:19:30 > 0:19:33Well, collapsing beds are the least of your problems.
0:19:33 > 0:19:36You two have to beat the best local cooks to win,
0:19:36 > 0:19:39so get some shut-eye, it's going to be an early start.
0:19:48 > 0:19:50The Kington Horse and Agricultural Society Show
0:19:50 > 0:19:54is a magnet for families wanting a great day out.
0:19:54 > 0:19:57As the show name suggests, there's a lot of horse action.
0:19:57 > 0:20:00But our top chefs are here for the horticultural tent,
0:20:00 > 0:20:04home of the flower arranging, vegetables and baking contest.
0:20:06 > 0:20:10They arrive early and get busy preening their entries,
0:20:10 > 0:20:13but how have their flans fared overnight?
0:20:13 > 0:20:15The fruit has sunk quite a bit.
0:20:15 > 0:20:19I'm not going to take mine off the base. I just think it won't survive.
0:20:19 > 0:20:21I need to take mine off the base, I think.
0:20:21 > 0:20:23You're going to risk it?
0:20:23 > 0:20:25Because, this plate has a little dimple in the middle.
0:20:25 > 0:20:26Did you bring the palate knife?
0:20:26 > 0:20:28- I didn't.- I'll decorate mine with some mint.
0:20:28 > 0:20:31Well, Theo, good luck. There's lots of mint leaves here to cover up.
0:20:31 > 0:20:33I will just move mine out the way just in case.
0:20:33 > 0:20:36- It's coming off easy, actually.- Is it? Yes!
0:20:36 > 0:20:37Oh.
0:20:38 > 0:20:40It actually is sitting quite pretty.
0:20:40 > 0:20:43Oh Theo, I really would like it off the base.
0:20:43 > 0:20:46Why don't you take it off the base, then?
0:20:46 > 0:20:48I am just too scared of pushing it.
0:20:48 > 0:20:52No, I am just going to leave it on the base. Right.
0:20:52 > 0:20:53OK. Here we go.
0:20:53 > 0:20:55- Don't fall over.- No.
0:20:55 > 0:20:57- I'm terrified of slipping. - Watch the bump.
0:20:57 > 0:21:02Don't worry about the bumps, the person you need to bowl over
0:21:02 > 0:21:06is Christine Fletcher and she has very high standards.
0:21:06 > 0:21:08I think first shows perfection.
0:21:08 > 0:21:12Sometimes, it's not right if there's only one entry in a class,
0:21:12 > 0:21:14to automatically give it first
0:21:14 > 0:21:19because it might not be of a good enough standard.
0:21:19 > 0:21:22I do tend to be mean sometimes.
0:21:23 > 0:21:25Oh, hopefully, not this time.
0:21:25 > 0:21:28As Theo and Rachel enter the tent, they realise the competition
0:21:28 > 0:21:30from the local cooks is very strong
0:21:30 > 0:21:33and it's these amazing home grown bakers that they have
0:21:33 > 0:21:35to beat to win.
0:21:35 > 0:21:38Look at that one with the nectarine. Mm.
0:21:38 > 0:21:40- Nice pastry with it. - Nice pastry, yeah.
0:21:40 > 0:21:42Don't know if we can move them? Can we?
0:21:44 > 0:21:45Yeah.
0:21:45 > 0:21:47Be good now, be good now, baby.
0:21:50 > 0:21:52Oh, there's one with custard.
0:21:52 > 0:21:54- This pastry is falling.- I know.
0:21:54 > 0:21:58- Shame.- "Shame," he says! Shame!
0:21:58 > 0:22:00Shame! Argh!
0:22:00 > 0:22:03That broken tart belongs to local gal, Kate Jones
0:22:03 > 0:22:05but she still sets her sights high.
0:22:06 > 0:22:08I've baked ever since I was a little girl
0:22:08 > 0:22:11and I have always wanted to succeed in this.
0:22:11 > 0:22:14I've entered every competition that is here today, so 14,
0:22:14 > 0:22:18and I really, really want to win the cup today.
0:22:18 > 0:22:21Another local competitor is Nan Thomas
0:22:21 > 0:22:22and she's poised for a prize.
0:22:22 > 0:22:28I feel confident and I think that's why I like to do it.
0:22:28 > 0:22:32Kate Morgan's another native that's pursuing an ambition.
0:22:32 > 0:22:34I'm a prolific enterer, yes.
0:22:34 > 0:22:38I don't do very well but I probably enter six or seven every year.
0:22:38 > 0:22:42I have never won a trophy, no. I'm chasing the eternal trophy.
0:22:44 > 0:22:47It's just about ten o'clock, ladies and gentlemen,
0:22:47 > 0:22:51can we please empty the tents, we need to start with the judging.
0:22:51 > 0:22:53Thank you very much.
0:22:53 > 0:22:58The tent closes and Christine gets ready to make or break dreams.
0:22:58 > 0:23:03Whilst Christine goes into action, our chefs take in the sheep shearing competition.
0:23:03 > 0:23:05- There is a lot of sheep. - That's a lot of sheep.
0:23:14 > 0:23:16I hope they don't have goosebumps now.
0:23:16 > 0:23:20Back in the horticulture tent, Christine advances towards
0:23:20 > 0:23:23the open fruit tarts and things look good.
0:23:23 > 0:23:25Now these are nice-looking, aren't they?
0:23:25 > 0:23:30I'm looking for the pastry, primarily, because the skill
0:23:30 > 0:23:34is in making the pastry and having it line the tin beautifully.
0:23:34 > 0:23:38And then I am going to be looking for the filling.
0:23:38 > 0:23:40See whether it's even.
0:23:40 > 0:23:42First up to be assessed is Theo.
0:23:42 > 0:23:43I've got to cut this section out
0:23:43 > 0:23:46because I need to see whether the base is cooked.
0:23:52 > 0:23:54The filling in this one is very soft.
0:23:54 > 0:23:58It would be impossible to cut that into nice slices and serve it.
0:23:58 > 0:24:02The pastry is very crisp, but it's very uneven.
0:24:02 > 0:24:05The thickness varies all the way around.
0:24:05 > 0:24:09Oh my, could his grated pastry trick have backfired?
0:24:09 > 0:24:12You know, you're talking about the difference between what you would
0:24:12 > 0:24:15eat at home for the family and what you would do for competition.
0:24:18 > 0:24:22Next to get judged is local cook, Nan Thomas.
0:24:22 > 0:24:25This is a much firmer filling.
0:24:26 > 0:24:31It's glazed with jelly and that base is cooked there.
0:24:35 > 0:24:38Not so much skill in the pastry making as there was in that one.
0:24:38 > 0:24:41That pastry was delicious on that one there.
0:24:41 > 0:24:42So what do you know!
0:24:42 > 0:24:46Christine seems to be warming to Theo's pastry after all.
0:24:46 > 0:24:50Now Rachel's tart is about to get the treatment.
0:24:50 > 0:24:52The filling in this is very soft.
0:24:52 > 0:24:55It's put onto a lovely dish
0:24:55 > 0:24:59but it's actually got the base of the flan tin still underneath it.
0:24:59 > 0:25:02Which is not correct, you shouldn't have that there.
0:25:04 > 0:25:06Whoops there, Rachel, could that be an own goal?
0:25:09 > 0:25:10Yes, it's very pleasant.
0:25:10 > 0:25:13It would look better if it didn't have those bits of mint around it.
0:25:13 > 0:25:19I think it spoils the look, it makes it look a little bit messy.
0:25:19 > 0:25:21Oh, well, it's not looking good for Rachel.
0:25:21 > 0:25:26Now Christine casts her critical eye on local entrant Kate Jones' tart.
0:25:26 > 0:25:30This one, unfortunately, the pastry is broken on the side.
0:25:30 > 0:25:32It's got a good mixture of fruit on there
0:25:32 > 0:25:34but perhaps simple is probably better.
0:25:34 > 0:25:38The pastry is very crisp, very light, very thin.
0:25:40 > 0:25:42Again it would be quite difficult to serve.
0:25:47 > 0:25:51That one was broken anyway and the glaze is missing.
0:25:51 > 0:25:55Kate Morgan's open tart is next to get weighed up.
0:25:55 > 0:25:57That one cuts nicely.
0:26:00 > 0:26:05The pastry on that one is nice and even, it's an even thickness
0:26:05 > 0:26:07all the way round and very neat
0:26:07 > 0:26:09but it's actually quite hard.
0:26:10 > 0:26:12Taste tests done, has Christine managed to make up
0:26:12 > 0:26:15her mind on who gets placed?
0:26:15 > 0:26:17It's very difficult, actually,
0:26:17 > 0:26:20because there are so many elements to look for.
0:26:23 > 0:26:24Oh...
0:26:24 > 0:26:25Can I give two seconds?
0:26:25 > 0:26:27No first.
0:26:27 > 0:26:30Oh, Christine, no first place
0:26:30 > 0:26:33and joint second will put the cat amongst the pigeons!
0:26:33 > 0:26:37Having taken in the show, Rachel and Theo approach the bench.
0:26:37 > 0:26:40Will Rachel's baking prowess be back at its peak?
0:26:40 > 0:26:43Or will Theo's pastry have let him down?
0:26:43 > 0:26:45- You got second.- Oh!
0:26:45 > 0:26:49- Well done, Theo. - I came second, I came second.
0:26:49 > 0:26:52- Who got first?- Well, you got joint with hers.
0:26:52 > 0:26:54So Theo got joint second.
0:26:54 > 0:26:57It was Kate Morgan who he shared second place with.
0:26:57 > 0:26:59Rachel discovers why she didn't place.
0:27:01 > 0:27:02"A very hard class to judge."
0:27:02 > 0:27:04"Always remove the base from the flan from the base
0:27:04 > 0:27:06"of your tin before showing.
0:27:06 > 0:27:09"Well done, everyone, particularly Theo Randall's,
0:27:09 > 0:27:11"whose was extremely good and tasted delicious."
0:27:13 > 0:27:15- Well done.- Where's first prize?
0:27:16 > 0:27:20- Oh, well done you.- Thank you. - That's great.
0:27:20 > 0:27:22Shall we go home now?
0:27:22 > 0:27:25Kate Jones had high hopes to win a cup.
0:27:25 > 0:27:26Flan I didn't place in.
0:27:26 > 0:27:28Unfortunately, there was quite a lot of competition.
0:27:28 > 0:27:32But she's only got one second and two thirds in other classes,
0:27:32 > 0:27:36so not enough to win a trophy. Better luck next year, Kate.
0:27:36 > 0:27:39Third place went to Nan Thomas.
0:27:39 > 0:27:44Yeah, very happy with that, yeah. Third prize, super.
0:27:44 > 0:27:47So how do Theo and Rachel feel about their performance today?
0:27:47 > 0:27:52You know, I'm a little bit gutted about the open fruit flan,
0:27:52 > 0:27:54I really am.
0:27:54 > 0:27:56I didn't think I would get so disappointed.
0:27:56 > 0:28:00I'm delighted I came second.
0:28:00 > 0:28:04It was a joint second so, you know, you could say I came joint first.
0:28:04 > 0:28:06No, you can't, Theo! It's second place,
0:28:06 > 0:28:10which gives you two points and a grand total for the week of five.
0:28:10 > 0:28:14Rachel gets nothing today, leaving her total also at five.
0:28:14 > 0:28:18So, crikey, the whole week rests on tomorrow's cook-off.
0:28:19 > 0:28:21Next time on Country Show Cook Off,
0:28:21 > 0:28:25the last chance for them to create an amazing prize-winning dish
0:28:25 > 0:28:28if they want to win the week. But there's technical hitches.
0:28:28 > 0:28:30Every time I turn this on, the lights go out.
0:28:30 > 0:28:32And the competition turns nasty.
0:28:32 > 0:28:34Good day's work.
0:28:34 > 0:28:36Oh, sorry.
0:28:49 > 0:28:52Subtitles by Red Bee Media Ltd