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 > 0:00:07To compete in some traditional country shows.
0:00:07 > 0:00:09And I'm hoping to win one of those rosettes.
0:00:09 > 0:00:13On the way they'll meet some of Britain's best local food producers.
0:00:13 > 0:00:17Why would you ever eat a cupcake when you have parkin?
0:00:17 > 0:00:20Before competing head to head with each other...
0:00:20 > 0:00:22It's only a competition.
0:00:22 > 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 > 0:00:31Our 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 > 0:00:44Hold on to your aprons, it's Country Show Cook Off.
0:00:47 > 0:00:51Top chefs Rachel Allen and Theo Randall jump into their trusty van
0:00:51 > 0:00:54and start the last leg of their country show road trip
0:00:54 > 0:00:57from the west of Scotland to Shropshire in England.
0:00:57 > 0:00:59Today they travel from Kington in Herefordshire
0:00:59 > 0:01:02to Ludlow in Shropshire.
0:01:05 > 0:01:08Oh, this is so sweet, isn't it?
0:01:08 > 0:01:10What a beautiful town.
0:01:10 > 0:01:13So far our chefs' fortunes have been chequered
0:01:13 > 0:01:16when they've taken on local cooks at country fairs.
0:01:16 > 0:01:20Each time our professional couple cook up a storm and manage to beat
0:01:20 > 0:01:23seasoned local bakers to the top spot, we give points.
0:01:23 > 0:01:25So far they have entered four dishes
0:01:25 > 0:01:27and it is level pegging with five each,
0:01:27 > 0:01:30so today's cook-off is their last chance to win the week.
0:01:32 > 0:01:33It has been good fun, hasn't it?
0:01:33 > 0:01:36It's been great fun, it's been a great road trip, really enjoyed it.
0:01:36 > 0:01:39- Great fun, and the van has done... - It's done really well.
0:01:39 > 0:01:41- Very, very well. - Don't speak too soon.
0:01:41 > 0:01:44- Yeah, exactly! - Still got a way to go.
0:01:44 > 0:01:46Today, our couple arrive in Ludlow.
0:01:46 > 0:01:50This medieval market town has become a gastronomic destination
0:01:50 > 0:01:52with many award-winning restaurants.
0:01:52 > 0:01:54At the heart of the town is Ludlow Castle.
0:01:54 > 0:01:57This bastion was started in 1086
0:01:57 > 0:02:02and nowadays is the location of the Ludlow Food Festival.
0:02:02 > 0:02:05This new kid on the block only started in 1995,
0:02:05 > 0:02:11and already attracts 160 food stands and 20,000 visitors.
0:02:11 > 0:02:14This festival is foodie heaven, with lots of demonstrations,
0:02:14 > 0:02:17cooking classes, and stalls, where you can see,
0:02:17 > 0:02:20buy and try all types of lovely grub.
0:02:20 > 0:02:23It's here that our chefs face their final challenge,
0:02:23 > 0:02:25and it's the toughest yet.
0:02:25 > 0:02:28Bravely, they have entered the fidget pie category.
0:02:28 > 0:02:33This pie is regional to Shropshire and dates back at least 400 years.
0:02:33 > 0:02:36Traditionally it's a portable pie taken into the fields
0:02:36 > 0:02:40at harvest time, so not only do Rachel and Theo have to beat
0:02:40 > 0:02:44the best local cooks, but they have to beat them at their own game.
0:02:44 > 0:02:46It's going to have a lot of interest, the fidget pie,
0:02:46 > 0:02:49because everything else has been judged already.
0:02:49 > 0:02:52- It's the last food being judged, so...- Oh, really?
0:02:52 > 0:02:55Yeah. So we have got to do a good job.
0:02:55 > 0:02:59Their mission is to outdo local cooks like Carl Heber Smith.
0:02:59 > 0:03:02Came third last year into the fidget competition
0:03:02 > 0:03:04and first the previous year to that.
0:03:04 > 0:03:08Today, our professional pair really do have their work cut out
0:03:08 > 0:03:12as they have to win over a panel of three judges.
0:03:12 > 0:03:16Lesley Mackley is the director of the food festival.
0:03:16 > 0:03:18We have to take it very seriously
0:03:18 > 0:03:21because it is very important to the people who enter their produce.
0:03:21 > 0:03:24Bruce McMichael is a food magazine publisher.
0:03:24 > 0:03:27Just because the pie is there doesn't mean it is going to work
0:03:27 > 0:03:29for the judges or it is going to look great or taste great.
0:03:29 > 0:03:33And if that wasn't enough, judge Xanthe Clay has penned cook books
0:03:33 > 0:03:36and writes food columns for national newspapers.
0:03:36 > 0:03:40Oh, I think I know my boil out from my soggy bottom.
0:03:40 > 0:03:45Oh, I say! This trio really know their onions.
0:03:45 > 0:03:48The ante really has been upped in this last chance
0:03:48 > 0:03:51to beat local bakers and win the cook off week.
0:03:54 > 0:03:56Rachel Allen is the doyenne of baking,
0:03:56 > 0:04:00but even she has lost out to local cooks twice this week.
0:04:00 > 0:04:03Her chocolate cake didn't place and her fruit flan was a flop.
0:04:05 > 0:04:06Shall we go home now?
0:04:06 > 0:04:09So her baking credentials are on the line.
0:04:09 > 0:04:12Rachel will have to step up to the plate,
0:04:12 > 0:04:15but we're sure she can make the grade.
0:04:15 > 0:04:18Theo Randall has made his mark in the restaurant world
0:04:18 > 0:04:22with Italian cooking, which is no mean feat considering he is British.
0:04:22 > 0:04:25But even Michelin-starred Theo
0:04:25 > 0:04:28has found the food fight with local cooks hard.
0:04:28 > 0:04:31I think our plan backfired big-time.
0:04:31 > 0:04:33He has only placed twice,
0:04:33 > 0:04:37and he will need to go all out to beat Rachel.
0:04:37 > 0:04:41Today our chefs park the van on the banks of the River Teign.
0:04:41 > 0:04:43This fast-flowing river is popular with anglers
0:04:43 > 0:04:46but fishing is not on our chefs' minds.
0:04:46 > 0:04:48They will have to hatch a plan
0:04:48 > 0:04:51to outstrip local cooks at a local dish.
0:04:51 > 0:04:54I've been doing a little bit of research on the fidget pie.
0:04:54 > 0:04:57Some people think that it could come from the five-sided dish
0:04:57 > 0:05:01in which it was apparently traditionally cooked.
0:05:01 > 0:05:04Some people think it could come from the word "fitch,"
0:05:04 > 0:05:06which means a polecat,
0:05:06 > 0:05:10being because it apparently smells a bit like a polecat.
0:05:10 > 0:05:11The pork and the apple?
0:05:11 > 0:05:13Yeah, which isn't very nice.
0:05:13 > 0:05:16So are you happy with your recipe, do you think it's authentic?
0:05:16 > 0:05:18I think the judges don't want us to veer away from, you know,
0:05:18 > 0:05:21the traditional recipe too much.
0:05:21 > 0:05:24Well, it's a Shropshire classic... A Shropshire clash...
0:05:24 > 0:05:27It's a Shropshire classic!
0:05:27 > 0:05:28Yes, it is.
0:05:28 > 0:05:30And you will both need to get this pie right
0:05:30 > 0:05:33because whoever places highest will win the week.
0:05:33 > 0:05:35So we're absolutely even.
0:05:35 > 0:05:37Yeah, yeah, two golds and two silvers.
0:05:37 > 0:05:38OK. So, tomorrow is the one.
0:05:38 > 0:05:41Great. It'll be really great to get something tomorrow.
0:05:41 > 0:05:44I think it is going to be very busy tomorrow, very busy.
0:05:44 > 0:05:47- Ow, wow! That'll be fun. - And it's all locals, so...
0:05:47 > 0:05:49- Apart from us.- Apart from us, yes. We're the impostors.
0:05:49 > 0:05:52- With our fidget pie.- Yeah.- We'll probably be kicked out of town.
0:05:52 > 0:05:54Our fancy fidget pie.
0:05:54 > 0:05:57If you get first prize, you get paraded round the town.
0:05:57 > 0:06:01- Oh, really?- Well, I don't know, I'm just making it up.
0:06:01 > 0:06:03Theo, you are such a tease!
0:06:03 > 0:06:05But around here people are very proud of the food
0:06:05 > 0:06:08the area has to offer and with it being harvest time,
0:06:08 > 0:06:11there's lots of delicious fruit around.
0:06:15 > 0:06:19Rachel and Theo head the few miles to the Augernik Fruit Farm
0:06:19 > 0:06:21on the Worcestershire border.
0:06:21 > 0:06:24The Auger family have run this business since 1989
0:06:24 > 0:06:27and produce organic fruit, free from any artificial agents,
0:06:27 > 0:06:30and they are very proud of their produce.
0:06:31 > 0:06:34This family are so environmentally conscious,
0:06:34 > 0:06:38their farm is powered by wind and sun.
0:06:40 > 0:06:43Rachel and Theo meet Billy Auger, and his son, Billy.
0:06:43 > 0:06:45And there are three Billys?
0:06:45 > 0:06:48There are three Billys, there's my father who is Billy as well,
0:06:48 > 0:06:51- so it is Billy, Billy, Billy. - It sort of starts to get confusing.
0:06:52 > 0:06:54It's beautiful here.
0:06:54 > 0:06:57This is our top orchard, this is Victoria plums,
0:06:57 > 0:07:00- and we've just started on these. - So, everything is hand-picked?
0:07:00 > 0:07:02Everything is hand-picked.
0:07:02 > 0:07:06These we pick fresh for market or for people to come in and buy.
0:07:06 > 0:07:10We actually grow about 30 different varieties of plum here.
0:07:10 > 0:07:13- 30?- How many varieties of fruit do you have?
0:07:13 > 0:07:16We actually grow rhubarb, blackcurrants,
0:07:16 > 0:07:21redcurrants, tayberries, blueberries, apples, pears.
0:07:21 > 0:07:23The last things that we will actually harvest will be
0:07:23 > 0:07:25chestnuts and the almonds. I'll show you...
0:07:25 > 0:07:29Almonds, you see I have never heard of almonds being grown in the UK.
0:07:29 > 0:07:32It's no problem and we were told they wouldn't really crop there,
0:07:32 > 0:07:34but they are doing wonderful.
0:07:40 > 0:07:42If you ever come here in spring,
0:07:42 > 0:07:46these trees were just one mass of blossom for about a fortnight
0:07:46 > 0:07:48and the smell was exquisite.
0:07:48 > 0:07:51Because almond, the flowers are susceptible to frost,
0:07:51 > 0:07:54we're on a slope here and they're at about 600 foot high,
0:07:54 > 0:07:57so you have got a constant breeze. You can feel it.
0:07:57 > 0:08:01- Yeah.- And that keeps the air frost off when the blossom is out.
0:08:01 > 0:08:04- Ah.- In a few years' time, we'll be getting roughly
0:08:04 > 0:08:09about three to five kilo of almonds a tree, perhaps more.
0:08:09 > 0:08:10When will these be ready for harvest?
0:08:10 > 0:08:12These will be ready for harvest
0:08:12 > 0:08:14about the first or second week of October.
0:08:14 > 0:08:17- Gorgeous. - And fresh almonds are just so...
0:08:17 > 0:08:19They are so good, yeah.
0:08:19 > 0:08:23Totally different to the dried ones. Oh, they make your mouth water.
0:08:23 > 0:08:26Wow, these fruits and nuts look absolutely delicious.
0:08:26 > 0:08:28So they are off to the farm to meet Billy's mum,
0:08:28 > 0:08:32who is going to show them a favourite dish of hers - a plum pie.
0:08:39 > 0:08:42It's just a very simple plum tart
0:08:42 > 0:08:45and this one we think started life in Switzerland.
0:08:45 > 0:08:49So it's self-raising flour and four ounces of butter.
0:08:49 > 0:08:52- Just rub it in quickly. - And what plums are these?
0:08:52 > 0:08:54These are fallow.
0:08:54 > 0:08:57They are more a cooking plum than an eating plum,
0:08:57 > 0:09:01but the colour when they are cooked is beautiful.
0:09:01 > 0:09:03Is that because the skin is quite thick on them?
0:09:03 > 0:09:05I think so, yes, I think so.
0:09:05 > 0:09:08And quarter of a pint of milk.
0:09:08 > 0:09:11It looks like you have made this quite a few times before.
0:09:11 > 0:09:13I was just thinking that.
0:09:13 > 0:09:18It's just scones. Just gently pushing it into position.
0:09:18 > 0:09:21So do you have freezers full of all your gorgeous fruit to keep
0:09:21 > 0:09:22you going through the winter?
0:09:22 > 0:09:27Ah, Billy sells the best fruit and I have a freezer full of his rejects.
0:09:30 > 0:09:34Most people reject fruit because it is not supermarket pristine,
0:09:34 > 0:09:36- all the same size.- Yeah.
0:09:36 > 0:09:38If it has got a blemish on it, so what?
0:09:38 > 0:09:42That's the scone base done and it is time for the plums.
0:09:42 > 0:09:44So, you just put them straight on, nothing on them?
0:09:44 > 0:09:46So, you've cut them in half and taken out the stones?
0:09:46 > 0:09:48Just chop them.
0:09:48 > 0:09:52- Shall I start at the other side? - Yeah, what a great idea, yes.
0:09:52 > 0:09:54Go on, eat a plum, Rachel.
0:09:54 > 0:09:56- I've had so many. - You haven't had that many today.
0:09:56 > 0:09:58So, a little bit of butter on each...?
0:09:58 > 0:10:01- A little. Yeah.- So, what is this? Cinnamon and kind of...
0:10:01 > 0:10:04Mmm. Lovely. Cinnamon and sugar.
0:10:04 > 0:10:06Oh yeah, that will go so well with plums. Mmm.
0:10:06 > 0:10:08OK, then in the oven. It's...
0:10:08 > 0:10:11Oh wow. It's so simple, I love this.
0:10:11 > 0:10:14Claire cooks the tart for 20 minutes at 180 degrees,
0:10:14 > 0:10:18till the plums are bubbling and juicy.
0:10:18 > 0:10:22Mmm, that looks gorgeous and it smells divine.
0:10:22 > 0:10:24- Smells so good. - Would you like to...?
0:10:24 > 0:10:27No, you do the honours. You made it, you do the honours.
0:10:27 > 0:10:30All the juice has gone into the... They're gone.
0:10:33 > 0:10:35- Mmm.- Mmm.- Delicious.
0:10:35 > 0:10:42The plums are just tart enough, they are kind of...sweet, but tart.
0:10:42 > 0:10:45Oh, that's delicious. Claire, thank you so much.
0:10:45 > 0:10:47Really good. Well done.
0:10:47 > 0:10:50That's a very happy customer.
0:10:50 > 0:10:52Looks scrummy, but unfortunately
0:10:52 > 0:10:55you can't stand around eating plum pie all day.
0:10:55 > 0:10:57You need to get started on your fidgets.
0:10:57 > 0:11:00These pies are a Shropshire speciality, cooked in homes
0:11:00 > 0:11:02and restaurants all over the county.
0:11:02 > 0:11:06Traditionally made with pork, apples, potatoes, onion and cider...
0:11:06 > 0:11:08Ha ha, first up it is Theo.
0:11:08 > 0:11:10This is my pastry for the fidget pie.
0:11:10 > 0:11:12It's a very sort of shortcrust pastry.
0:11:12 > 0:11:16He puts flour, butter, and two egg yolks into a food processor.
0:11:19 > 0:11:22OK, so we're just going to add our ice cold water.
0:11:24 > 0:11:26A bit like a disco in here.
0:11:26 > 0:11:32Every time I turn this on, the lights go out. Ta-da!
0:11:32 > 0:11:34Right, OK, we will put this back in the bowl.
0:11:34 > 0:11:39Without working it too much, just make sure that also goes together.
0:11:39 > 0:11:41So that's our pastry.
0:11:41 > 0:11:42While the pastry chills,
0:11:42 > 0:11:45he gets busy with the all-important pie filling.
0:11:45 > 0:11:48It's going to be really competitive this
0:11:48 > 0:11:50so this has got to be really good.
0:11:50 > 0:11:55He fries an onion and starts to line his pie dish.
0:11:55 > 0:11:58So, I've got some potatoes here which I prepared earlier.
0:11:58 > 0:12:02And they have been blanched and then I am just going to put a bit of oil
0:12:02 > 0:12:05in the bottom here just so it makes it non-stick,
0:12:05 > 0:12:06so the potatoes don't stick,
0:12:06 > 0:12:09and then I'm going to start layering the potatoes.
0:12:09 > 0:12:10You can be quite rough.
0:12:10 > 0:12:13You don't have to be all fancy and do little perfect layers,
0:12:13 > 0:12:17just pop them in. You sort of form a whole floor of potatoes.
0:12:17 > 0:12:19And I'm just going to put some on the side,
0:12:19 > 0:12:21just so we form a kind of crust.
0:12:21 > 0:12:24Now he adds his secret ingredient,
0:12:24 > 0:12:27pancetta - Italian smoked pork belly.
0:12:27 > 0:12:29Cut the rind off. One slice will be fine.
0:12:29 > 0:12:31You don't want to overpower it.
0:12:31 > 0:12:34And then just some little slices of the pancetta.
0:12:34 > 0:12:37So, pop them over the onions.
0:12:37 > 0:12:40And that should give it a really lovely smoky flavour.
0:12:40 > 0:12:44It's time for another typical fidget pie ingredient - cooking apples.
0:12:44 > 0:12:46The thing about Bramley apples
0:12:46 > 0:12:48is they are kind of nice and sort of tart.
0:12:48 > 0:12:51You don't want to have anything sweet because they just won't
0:12:51 > 0:12:55withstand the cooking, it will just fall to pieces.
0:12:55 > 0:12:57Kind of centimetre slices, they don't have to be perfect.
0:12:57 > 0:12:59Next up, it's the main ingredient, pork,
0:12:59 > 0:13:02and for his take he's using gammon.
0:13:02 > 0:13:05Pop the gammon in there.
0:13:05 > 0:13:08Remember this has been salted and cured, so I wouldn't salt it,
0:13:08 > 0:13:13and then we've also got our sage, and I think sage really benefits
0:13:13 > 0:13:15from being cooked for a minute or two.
0:13:15 > 0:13:18We're going to throw a few slices in with this pork.
0:13:21 > 0:13:26Oh, God, that's good. So we just start putting some gammon in.
0:13:26 > 0:13:30Nicely packed in. Then we add a few other apples, Bramley apples.
0:13:30 > 0:13:33They just change colour a bit but don't worry about that
0:13:33 > 0:13:34because we're going to add some cider,
0:13:34 > 0:13:37and then we have got our onion and pancetta.
0:13:37 > 0:13:40That goes in. Try and get it in the holes.
0:13:40 > 0:13:43So, just layering it up. A bit more gammon.
0:13:43 > 0:13:46There's all this lovely juice there, I want to use that, that's good.
0:13:46 > 0:13:50More of the apples. That's it, just sort of push it down a bit
0:13:50 > 0:13:52just so it's all really firm in there.
0:13:52 > 0:13:55To finish off, a little bit of black pepper on top
0:13:55 > 0:13:58and then some of this muscovado sugar,
0:13:58 > 0:14:02which will kind of soak into all the apples and everything.
0:14:02 > 0:14:04Mmm. Layers done, it is time for the sauce.
0:14:04 > 0:14:07He is mixing cornflour and double cream with cider.
0:14:07 > 0:14:09And then we are just going to pour this over.
0:14:09 > 0:14:13That is starting to get really soaked up
0:14:13 > 0:14:16and those potatoes are going to really absorb it but I just want
0:14:16 > 0:14:18to make sure that there is enough liquid, just halfway,
0:14:18 > 0:14:21so it really cooks together, because this is going to cook for an hour.
0:14:21 > 0:14:23And those potatoes are going to act like sponges,
0:14:23 > 0:14:25they are just going to absorb all the goodness.
0:14:25 > 0:14:27No fidget pie is complete without pastry.
0:14:29 > 0:14:31And then, over the top.
0:14:31 > 0:14:34Snip the top so our little friend can breathe.
0:14:34 > 0:14:37Just trim those edges giving a little bit of overlap
0:14:37 > 0:14:40because you want to have a little bit of extra pastry
0:14:40 > 0:14:42just so that you can do that crimping
0:14:42 > 0:14:47and then we're just going to do a very simple nip around the edges.
0:14:47 > 0:14:50Nice and rustic, you know me and my rustic pastry.
0:14:50 > 0:14:53Lastly, he glazes his rustic pie crust with beaten egg.
0:14:53 > 0:14:58When that cooks, it should go really golden brown
0:14:58 > 0:15:00and all that filling inside will cook nicely,
0:15:00 > 0:15:02the steam will come out through there,
0:15:02 > 0:15:08so you end up with a really nice, sort of tight, juicy, fidget pie.
0:15:08 > 0:15:12Ho-ho, then he bakes it for an hour at 180 degrees.
0:15:12 > 0:15:15Next up for her take on fidget pie is Rachel.
0:15:15 > 0:15:20She is the duchess of baking but she has come a cropper twice this week.
0:15:20 > 0:15:22She wants to regain her baking throne.
0:15:22 > 0:15:26So she handmixes a rich pastry with a high butter content
0:15:26 > 0:15:30of 125g of butter to only 200g of flour,
0:15:30 > 0:15:35plus a beaten egg, but self-doubt still creeps in.
0:15:35 > 0:15:38With this recipe I was thinking about playing around with it a bit
0:15:38 > 0:15:41and maybe putting some black pudding in and maybe varying it quite a bit,
0:15:41 > 0:15:46but now that I am a bit of an agricultural show cookery competition veteran,
0:15:46 > 0:15:49I kind of know not to veer off the beaten track.
0:15:49 > 0:15:51Not worth it, because I really don't want to get disqualified.
0:15:51 > 0:15:54You're right there. Hopefully that won't happen, Rachel.
0:15:54 > 0:15:57Let the pastry rest and get started with the filling.
0:15:57 > 0:15:59So I've got in the saucepan here,
0:15:59 > 0:16:02I have got a piece of bacon that is cooking from raw.
0:16:02 > 0:16:05And I just put it into some cold water,
0:16:05 > 0:16:09brought it up to the boil, just a few minutes and it'll be ready.
0:16:09 > 0:16:12As her bacon boils, she fries an onion with garlic.
0:16:12 > 0:16:16She slices a cooking apple and cooked potatoes.
0:16:16 > 0:16:19So, the potatoes, I boiled them in water for about four or five minutes.
0:16:19 > 0:16:21They are practically cooked.
0:16:21 > 0:16:23Whilst her pie is very traditional,
0:16:23 > 0:16:25she is prepared to make a few tweaks
0:16:25 > 0:16:27to give her sauce seasoning some oomph.
0:16:27 > 0:16:30Sage is in the traditional recipe, rosemary definitely isn't
0:16:30 > 0:16:34but I think it is going to give it a little bit of an edge,
0:16:34 > 0:16:35and some parsley.
0:16:35 > 0:16:37She stirs together cream, cider and mustard.
0:16:37 > 0:16:41Mustard, bacon, great combination.
0:16:41 > 0:16:44Then adds sugar, cornflour, and the chopped herbs.
0:16:46 > 0:16:50And next thing I am going to do is I am going to drain the bacon.
0:16:50 > 0:16:54It's a little bit hot. Slicing it quite thinly.
0:16:56 > 0:16:58Mm. Oh, that's delicious.
0:16:58 > 0:17:01With the bacon ready, she can start to assemble her pie.
0:17:01 > 0:17:02Layers of potato.
0:17:02 > 0:17:06A little bit of salt, a little bit of pepper, some onion.
0:17:06 > 0:17:10It doesn't really matter, I don't think, what order you go in.
0:17:10 > 0:17:14Let's go with apples next and put in the bacon.
0:17:14 > 0:17:18Should it be shredded, I wonder? Hmm.
0:17:18 > 0:17:21I actually had it whole originally, but you know what,
0:17:21 > 0:17:23I think I am going to actually shred it.
0:17:23 > 0:17:26I'm slightly winging it here. Oh, I hope that's OK.
0:17:26 > 0:17:28OK, well, look, I'll just... I've started now.
0:17:28 > 0:17:32Shredded, sliced, sliced, shredded, it still looks really tasty.
0:17:32 > 0:17:35And then I think I'll pour over half the mixture
0:17:35 > 0:17:39and go with potatoes again.
0:17:39 > 0:17:41And it's looking good.
0:17:41 > 0:17:44- Hi, Theo. - Hello. How's it going?- Fine.
0:17:44 > 0:17:47- Have you got any pastry in the bottom?- No. No.- No, OK.
0:17:47 > 0:17:49I was thinking of putting pastry in the bottom
0:17:49 > 0:17:52- and then I realised that it is not traditional.- Ah, but is it, Rachel?
0:17:52 > 0:17:54Well, I'm not sure, because I keep seeing pictures of...
0:17:54 > 0:17:57- Did you put pastry in the bottom?- I didn't put it in the bottom of mine,
0:17:57 > 0:18:00but some are sealed with the pastry on the bottom,
0:18:00 > 0:18:03- but it looks more like a kind of pie, like a pork pie.- Right.
0:18:03 > 0:18:04But that looks lovely.
0:18:04 > 0:18:06Could you get my pastry out of the fridge, please?
0:18:06 > 0:18:09- Cor, anything else you want? - A cup of tea!
0:18:09 > 0:18:12She lays on the rich pastry crust, glazes it
0:18:12 > 0:18:15and adds some top baker touches.
0:18:15 > 0:18:18Now I'm just going to roll the scraps of the pastry
0:18:18 > 0:18:21and just cut out a couple of little designs - leaves,
0:18:21 > 0:18:24or I could write maybe in letters, "Please choose me".
0:18:26 > 0:18:28And then arrange the leaves.
0:18:28 > 0:18:31And that is my fidget pie.
0:18:31 > 0:18:33It's so funny, it's so different,
0:18:33 > 0:18:35when you are making something for a competition.
0:18:35 > 0:18:37It's so much more pressure than just cooking it.
0:18:37 > 0:18:41OK, Rachel, put it into the oven. Be good.
0:18:41 > 0:18:46The pie bakes for 45 minutes to an hour at 180 degrees.
0:18:48 > 0:18:50As night draws in, the pies are ready.
0:18:50 > 0:18:55Oooh, hoo, hoo. That looks good, I'm pleased with that.
0:18:55 > 0:18:58Mm. Oh, I feel like a Shropshire wife.
0:18:58 > 0:19:03I'm happy with this, it's bubbling in the bottom.
0:19:03 > 0:19:07Pastry is nice and golden brown. Yeah, I'm happy with it.
0:19:07 > 0:19:10- Oh, that looks lovely. - That was our final cook.- I know.
0:19:10 > 0:19:13- It's very sad, isn't it?- Yeah. It's been good fun.- Looks very good.
0:19:13 > 0:19:16But Rachel is still having qualms about her pie.
0:19:16 > 0:19:19Yeah, that's gorgeous. Oh, your pastry is a bit richer in colour.
0:19:19 > 0:19:22- Get off. That is a good day's work. - Oh, sorry!
0:19:23 > 0:19:25Don't you...!
0:19:25 > 0:19:28They both look delicious, and they will need to be,
0:19:28 > 0:19:31as tomorrow is the last competition of the week.
0:19:39 > 0:19:42The Ludlow Food Festival is a three-day festival
0:19:42 > 0:19:45of foodtastic fun and food that is regional to Shropshire
0:19:45 > 0:19:48is taken very seriously here.
0:19:48 > 0:19:51So seriously, that the only baking competition taking place today
0:19:51 > 0:19:53is for fidget pie.
0:19:55 > 0:19:57It's very foody.
0:19:59 > 0:20:01This is Theo and Rachel's hardest challenge yet,
0:20:01 > 0:20:05but as they arrive at the medieval castle clutching their fidget pies
0:20:05 > 0:20:07they are liking what they see.
0:20:09 > 0:20:11Look at this. It's amazing.
0:20:11 > 0:20:15I didn't realise they were actually using the castle. It's gorgeous.
0:20:17 > 0:20:21But the people that need to think their pies are gorgeous
0:20:21 > 0:20:23is the panel of judges. Judge Xanthe Clay
0:20:23 > 0:20:27knows what she is looking for in a fidget pie.
0:20:27 > 0:20:29Well, I am looking for the key ingredients.
0:20:29 > 0:20:33I want to see that there is apples, pork, onions
0:20:33 > 0:20:37and some cider going on in there, and I really want those ingredients
0:20:37 > 0:20:41to shine actually, not to be sort of hidden by other things and then
0:20:41 > 0:20:46some lovely crisp pastry, which is sort of flaky and melt-in-the-mouth.
0:20:46 > 0:20:50Our expert chefs have to beat home grown bakers like Carl Heber Smith.
0:20:50 > 0:20:53He thinks fidget pies are a pushover.
0:20:53 > 0:20:56It's not really difficult to make, but I make them quite a lot,
0:20:56 > 0:20:58so I make them most days.
0:20:58 > 0:21:00Loving the salad there, Carl.
0:21:00 > 0:21:03Local entrant Libby Baldwin is positive about her pie.
0:21:03 > 0:21:04I'm confident of baking,
0:21:04 > 0:21:08but it is the first time I have made this particular dish.
0:21:08 > 0:21:10I have never entered anything like this before,
0:21:10 > 0:21:13so it's the first time entering the competition.
0:21:13 > 0:21:15That pie is enormous!
0:21:15 > 0:21:17Charlotte Hollins is delivering a pie for a pal
0:21:17 > 0:21:21and it has a special ingredient from her farm.
0:21:21 > 0:21:24It's made from pork from our Gloucester old spots,
0:21:24 > 0:21:25which are all free range.
0:21:25 > 0:21:28Local apples and local and organic onions and potatoes.
0:21:28 > 0:21:31The competition is hotting up then.
0:21:31 > 0:21:33As Theo and Rachel bring in their pies,
0:21:33 > 0:21:36they realise there is a lot of different ways of making a fidget.
0:21:36 > 0:21:37Quite a variety.
0:21:37 > 0:21:41And they have all got something their pies haven't.
0:21:41 > 0:21:42They've all got pastry bases.
0:21:42 > 0:21:44You know what, I did think of doing it.
0:21:44 > 0:21:47Every single one has got a pastry base. I can't believe it.
0:21:47 > 0:21:48Oh, shoot, and we don't.
0:21:48 > 0:21:50Oh, no, have they got it wrong?
0:21:50 > 0:21:53Could this mean disaster for their pies?
0:21:53 > 0:21:55The answer lies with the judges.
0:21:55 > 0:21:56That's all we can do.
0:21:58 > 0:22:03The steward fiddles with the fidgets and the judges get ready to assess
0:22:03 > 0:22:06whether their pies are heaven or hell.
0:22:06 > 0:22:07There is no more they can do,
0:22:07 > 0:22:10their fates as bakers lies with their pies.
0:22:10 > 0:22:12To take their minds off the proceedings,
0:22:12 > 0:22:15Rachel and Theo take in the spectacle of the festival.
0:22:15 > 0:22:18Look, knife skills class going on.
0:22:18 > 0:22:21Do you need lessons? How are your knife skills?
0:22:21 > 0:22:23Not very good!
0:22:24 > 0:22:26Back in the castle keep,
0:22:26 > 0:22:29our food critics are presented with the first fidget
0:22:29 > 0:22:33and it's previous prize winner Carl Heber Smith's offering.
0:22:33 > 0:22:35So, the presentation, here we are.
0:22:35 > 0:22:37- They have upped the game in presentation.- This is very fancy.
0:22:37 > 0:22:41We are not going to be swayed by a wedge of tomato, are we?
0:22:41 > 0:22:44Quite hollow in the middle so it has collapsed there.
0:22:44 > 0:22:47Fighting with it here, I am wrestling with the pie.
0:22:47 > 0:22:50It's quite unfair on the pie because it actually is quite nice.
0:22:50 > 0:22:51Even with the fight that was,
0:22:51 > 0:22:54that's actually come out quite nicely, hasn't it?
0:22:54 > 0:22:57- It smells very hammy. - It smells like it should.
0:22:57 > 0:22:59The pastry is hard.
0:22:59 > 0:23:02Considering it's quite nice and moist to look at,
0:23:02 > 0:23:04- the ham is quite dry. - The pastry is a bit too thick.
0:23:04 > 0:23:07A bit too thick. And it is very hard, isn't it?
0:23:07 > 0:23:09- We have got a big fat layer of undercooked pastry.- Yeah.
0:23:09 > 0:23:13Oh, dear. Carl's pastry might have let him down there.
0:23:13 > 0:23:15Next to be granted judgment
0:23:15 > 0:23:17is Libby Baldwin's impressive presentation.
0:23:17 > 0:23:21Oh, look at this! It looks lovely and home-made.
0:23:21 > 0:23:24I think it couldn't have full marks because it has broken up a bit.
0:23:24 > 0:23:28It is a big pie. The pastry is very, very crumbly.
0:23:28 > 0:23:31Oh, but look at the stripes, that is pretty.
0:23:31 > 0:23:34It has quite a lot of potato in it which is making it quite firm.
0:23:34 > 0:23:36I want a bit more ham in there.
0:23:36 > 0:23:37Yeah, I am finding it a bit stodgy.
0:23:37 > 0:23:40I almost want double that layer of ham.
0:23:40 > 0:23:42- A bit too much potato. - There is a lot in there, yes.
0:23:42 > 0:23:44Well, a fine effort from Libby
0:23:44 > 0:23:47but she might have needed some more piggy in the middle.
0:23:47 > 0:23:51Next up is Theo's pie.
0:23:51 > 0:23:54Oh, look, it has a little body in the middle.
0:23:54 > 0:23:57This looks like a different sort of pie.
0:23:57 > 0:23:59Do you think it is pastry top on the pie?
0:23:59 > 0:24:01This looks like it is pastry only.
0:24:01 > 0:24:03If we are talking about care and love,
0:24:03 > 0:24:06I think it could have been more carefully cut.
0:24:06 > 0:24:08It is a little bit slapdash.
0:24:08 > 0:24:11Oh, slapdash, eh? Theo would call that rustic.
0:24:11 > 0:24:15Not that they would know it was his. They are judging blind.
0:24:15 > 0:24:16That pastry looks good.
0:24:16 > 0:24:20When you cut into there, I think that looks really attractive.
0:24:20 > 0:24:23The ham is nice. We like the flavour.
0:24:23 > 0:24:24- The flavour is good.- Yeah.
0:24:24 > 0:24:29I slightly feel this isn't really filling the criteria.
0:24:29 > 0:24:32No. But it is a jolly good pie.
0:24:32 > 0:24:34It is an odd pie to eat cold.
0:24:34 > 0:24:38- I am not minding it cold, but I don't think I would eat it cold.- No.
0:24:38 > 0:24:42Are we going to fall out about this?
0:24:42 > 0:24:45They liked the flavour, the pancetta paid off,
0:24:45 > 0:24:48but presentation might have let him down.
0:24:48 > 0:24:51Now it is Charlotte Hollin's pal's pie to be assessed.
0:24:51 > 0:24:55That is a beautiful, beautiful pie.
0:24:55 > 0:24:58Nice consistency and it has some big crimps round the side of it.
0:24:58 > 0:25:00Oh, that looks like some ham I want to eat.
0:25:00 > 0:25:03I will put it on its side so we can see there.
0:25:03 > 0:25:06- Very thin the pastry. - It is a full pie, isn't it?
0:25:06 > 0:25:11- Very attractive, isn't it? - Yes, smiling there. Good.
0:25:11 > 0:25:12Really nice pastry.
0:25:12 > 0:25:16- The ham is still quite chewy... - Yeah.- Quite hard work,
0:25:16 > 0:25:20but there is a lovely balance with the apple and the onion.
0:25:20 > 0:25:22This is one you could serve on a table or take on a picnic.
0:25:22 > 0:25:25I would still say it is a little highly seasoned, if I am honest.
0:25:25 > 0:25:27The panel seem to have like that pie,
0:25:27 > 0:25:30now they move onto Rachel's dish.
0:25:30 > 0:25:32Goodness, they are all so different.
0:25:32 > 0:25:34Got some decoration on the pastry.
0:25:34 > 0:25:38- Pretty. It is pretty and very well loved.- Yes.- Nice pastry.
0:25:38 > 0:25:41They are loving the look there, Rachel.
0:25:41 > 0:25:44- That one is better. - Feeling a bit peckish.
0:25:44 > 0:25:46This does quite look nicely layered, actually.
0:25:46 > 0:25:48Very appley, this one.
0:25:48 > 0:25:50Some serious mustard seeds, by the look of it.
0:25:50 > 0:25:53Yeah, but it doesn't taste overly mustardy.
0:25:53 > 0:25:57- Actually I think maybe there is too much apple.- I like the flavour.
0:25:57 > 0:26:00I know you think there is too much apple but I think it's OK, really.
0:26:00 > 0:26:01Quite well balanced. For me,
0:26:01 > 0:26:03this is one of the best pastries we've had.
0:26:03 > 0:26:05Oh, that rich pastry seems to be working.
0:26:05 > 0:26:10Having savoured the baking, our judges decide who wins the prizes.
0:26:10 > 0:26:13This is the final and toughest competition this week,
0:26:13 > 0:26:14so who, if either of them,
0:26:14 > 0:26:18will come up trumps and regain the throne of baking royalty?
0:26:21 > 0:26:24- You got a prize.- Yeah.
0:26:25 > 0:26:28Yes, Rachel's baked her way to second prize.
0:26:28 > 0:26:31And she's done herself proud by getting herself a prize
0:26:31 > 0:26:34with such a local dish, but there is nothing for Theo.
0:26:34 > 0:26:39Oh. Thought that might be there but it's not unfortunately.
0:26:39 > 0:26:42- Aw. Oh. Can we have a little taste? - Yes.
0:26:42 > 0:26:44Great, we never get to taste our results.
0:26:47 > 0:26:50Mm. Your mustard is very good, that is a very good dish.
0:26:50 > 0:26:53- Well done, you.- Thank you.
0:26:53 > 0:26:57Fantastic. It was very emotional, this.
0:26:57 > 0:27:00It is very emotional. I won't be the same again.
0:27:01 > 0:27:04Charlotte Hollin's pal from her farm came first.
0:27:04 > 0:27:07Well done, you, absolutely lovely.
0:27:07 > 0:27:09Carl Heber Smith didn't pick up a prize.
0:27:09 > 0:27:12Never mind, Carl, better luck next year.
0:27:12 > 0:27:15And Libby Baldwin didn't win anything either.
0:27:15 > 0:27:16No, I didn't expect to win.
0:27:16 > 0:27:20But she never entered before, so better luck next year, Libby.
0:27:20 > 0:27:23Well, it looks like we are having fidget pie for tea tonight.
0:27:24 > 0:27:27Sadly Theo's pie scores a big nothing today.
0:27:27 > 0:27:30His Michelin stars didn't cut the mustard
0:27:30 > 0:27:32and his total for the week is five.
0:27:32 > 0:27:36Rachel's pie gets second place giving her two points, so that means
0:27:36 > 0:27:39Rachel is this week's Country Show Cook Off winner.
0:27:39 > 0:27:41She wins with seven points.
0:27:44 > 0:27:48- And what a week it's been for our duo.- Wow.
0:27:48 > 0:27:51There's been tears, tantrums...
0:27:51 > 0:27:53It's only a competition!
0:27:53 > 0:27:54..and triumphs.
0:27:54 > 0:27:56Oh!
0:27:56 > 0:28:00So, what impression has the week long road trip left with our cooks?
0:28:00 > 0:28:02It's just been amazing. Such good fun.
0:28:02 > 0:28:05Entering these competitions is nerve-racking.
0:28:05 > 0:28:08Someone said to me, "What are you doing entering into competitions?
0:28:08 > 0:28:10"It's the worst thing. You're being criticised."
0:28:10 > 0:28:12You know, it's fun and you should enjoy it.
0:28:12 > 0:28:14I really would like to take the van home with me
0:28:14 > 0:28:17but apparently I'm not allowed. I am going to miss the red van.
0:28:17 > 0:28:19I am going to miss Theo and miss the red van!
0:28:19 > 0:28:21Next time on Country Show Cook Off,
0:28:21 > 0:28:24Aldo Zilli and Silvena Rowe hit the road
0:28:24 > 0:28:26from Wales to the Yorkshire Dales.
0:28:26 > 0:28:30So buckle up as this bake-off becomes bumpy.
0:28:30 > 0:28:32Oww. This is not Italy!
0:28:32 > 0:28:34We don't hoot here!
0:28:52 > 0:28:55Subtitles by Red Bee Media Ltd