0:00:02 > 0:00:04The nation's best-loved chef's are hitting the road...
0:00:04 > 0:00:05This is not Italy!
0:00:05 > 0:00:07..to compete in some traditional country shows.
0:00:07 > 0:00:09And I'm hoping to win one of those rosettes.
0:00:09 > 0:00:14On the way they'll meet some of Britain's best local food producers...
0:00:14 > 0:00:17Why would you ever eat a cupcake when you have parkin?
0:00:17 > 0:00:20..before competing head-to-head with each other...
0:00:20 > 0:00:23- 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 > 0:00:44Hold on to your aprons, it's Country Show Cook Off.
0:00:46 > 0:00:50This week's culinary crusaders Aldo Zilli and Silvena Rowe
0:00:50 > 0:00:53hit the road in their mobile kitchen in a trip which takes them from
0:00:53 > 0:00:56the south Wales coast to the Yorkshire Dales
0:00:56 > 0:00:58and it could be a bumpy ride.
0:00:58 > 0:01:00HORN BEEPS
0:01:00 > 0:01:02Aldo, what gear am I on? Aldo, help me out here!
0:01:02 > 0:01:04That's the third gear, that's it.
0:01:04 > 0:01:06That's it, no more gears.
0:01:06 > 0:01:08Oh, mamma mia!
0:01:08 > 0:01:09Along the way,
0:01:09 > 0:01:13these menu masters will be stopping off at rural fairs to compete
0:01:13 > 0:01:17against the Great British public in some top class show food categories.
0:01:17 > 0:01:19Today our contending chefs are rolling on to
0:01:19 > 0:01:23the Pembrokeshire coast. With its fertile soil and clear sea,
0:01:23 > 0:01:26this county is famed for its quality surf and turf.
0:01:26 > 0:01:29They must have some amazing ingredients here.
0:01:29 > 0:01:33- I should imagine, yes, I'm looking forward to the lamb.- Eh?
0:01:33 > 0:01:36Nevern itself is small but perfectly formed.
0:01:36 > 0:01:39Among the attractions are a fine Norman church
0:01:39 > 0:01:41and ancient Celtic cross.
0:01:41 > 0:01:45Our pair must prepare for the culinary showdown at Nevern's
0:01:45 > 0:01:48annual agricultural and horticultural event.
0:01:48 > 0:01:51Nevern's Country Show began before World War II as a fundraising
0:01:51 > 0:01:53event for the British Red Cross and has grown into
0:01:53 > 0:01:56a yearly not-to-be-missed community get-together
0:01:56 > 0:01:59that locals have been competing at for over 60 years.
0:02:00 > 0:02:04There are a vast array of competitive classes for cattle,
0:02:04 > 0:02:07sheep and horses as well as fruit, veg, cookery,
0:02:07 > 0:02:11beer and wine - home-brewed of course.
0:02:11 > 0:02:15Our galloping gourmets are entering the savoury supper category
0:02:15 > 0:02:17and they don't have to sing for their supper,
0:02:17 > 0:02:19they have to cook for them!
0:02:19 > 0:02:21But what exactly is a savoury supper?
0:02:21 > 0:02:25Perhaps judge Elonwy James who is presiding over this category
0:02:25 > 0:02:27can enlighten us?
0:02:27 > 0:02:29It's usually lighter than a main meal.
0:02:29 > 0:02:32It should have all the food groups, so that means we got protein,
0:02:32 > 0:02:35carbohydrates and vegetables or salads.
0:02:35 > 0:02:39It should be well-cooked, seasoned and look attractive.
0:02:39 > 0:02:42They'll be up against some serious Nevern Show veterans.
0:02:42 > 0:02:45I've been entering them for five years and now I can give my all to it
0:02:45 > 0:02:47because I've been retired for two.
0:02:47 > 0:02:52It's going to be a food fight with thrills and spills a-plenty!
0:02:52 > 0:02:53CRASHING
0:02:55 > 0:02:59Bulgarian born Silvena Rowe is an eastern food guru.
0:02:59 > 0:03:02She is Chef Patron of Mayfair hotel restaurant Quince
0:03:02 > 0:03:04and is passionate about British produce.
0:03:05 > 0:03:07Oh, this is heaven.
0:03:07 > 0:03:10She is a leading light in the field of eastern Mediterranean food
0:03:10 > 0:03:11here in the UK.
0:03:12 > 0:03:16Passionate Italian chef Aldo Zilli has run several successful
0:03:16 > 0:03:17London restaurants in his time
0:03:17 > 0:03:20and has written a host of food-related books.
0:03:20 > 0:03:22He's keen to score for Italy this week!
0:03:22 > 0:03:26Silvena is going to be so jealous.
0:03:26 > 0:03:29Not only do our travelling chefs have to compete in culinary
0:03:29 > 0:03:32cook offs across the country they have to whip up their dishes
0:03:32 > 0:03:37in the back of a vintage van - it's a la carte on four wheels.
0:03:37 > 0:03:40And on this leg of the journey they'll be parking up
0:03:40 > 0:03:43in the idyllic seaside haven of Newport - it couldn't be more
0:03:43 > 0:03:46different from what they're used to.
0:03:46 > 0:03:49This is not London, look at this, look at what I've brought you.
0:03:49 > 0:03:50I know, it's amazing.
0:03:50 > 0:03:54I can't wait to cook something here, it looks like my village in Italy.
0:03:54 > 0:03:56I know you're a bit of a village boy.
0:03:56 > 0:03:58This brings tears to my eyes. Look at this.
0:03:58 > 0:04:02The savoury supper category is sure to attract strong competition
0:04:02 > 0:04:04so just what will Aldo and Silvena cook up?
0:04:04 > 0:04:08For these two, it's definitely not the taking part that counts.
0:04:08 > 0:04:12Savoury supper dish. Of course, you know what that means, don't you?
0:04:12 > 0:04:17Yeah, well, I think so, It's savoury, not sweet.
0:04:17 > 0:04:20I'm cooking lamb, salt marsh, delicious lamb.
0:04:20 > 0:04:24I'm cooking it twice, glaze it with local delicious honey then serve
0:04:24 > 0:04:29it on the most amazing luxurious mash potato you've ever imagined.
0:04:29 > 0:04:31Are you going to tell me what you're going to cook?
0:04:31 > 0:04:33I'm not going to really cook that much
0:04:33 > 0:04:35because mackerel doesn't need a lot of cooking,
0:04:35 > 0:04:39I'm going to marinate it and serve it with some gnocchi.
0:04:39 > 0:04:44Some gnocchi? Is that Welsh for something? Gnocchi?
0:04:44 > 0:04:46I saw ham there, why is there ham?
0:04:46 > 0:04:49That's going to be crispened up.
0:04:49 > 0:04:51Ahh, you see, I told you, he's keeping things away from me
0:04:51 > 0:04:54but I investigate, I saw that ham lurking.
0:04:54 > 0:04:56It's cured ham like they do here.
0:04:56 > 0:05:00- You're so Italian, such an Italian. - Come on, you.
0:05:00 > 0:05:04Our chefs want to get a flavour of their new surroundings so it's off
0:05:04 > 0:05:09to a nearby popular weekly market for inspiration and ingredients.
0:05:09 > 0:05:10You're not one of those people
0:05:10 > 0:05:13- who doesn't like their produce being touched.- No, no, no.
0:05:17 > 0:05:21Is it this one? This is good. That's the one I'll get.
0:05:21 > 0:05:24- Smoked.- Yeah, I think I'm going to go with smoked, yes.
0:05:24 > 0:05:28I don't know why I'm giving you tips because I'm against you.
0:05:28 > 0:05:30And they're still eating!
0:05:30 > 0:05:33Being so close to Cardigan Bay with its abundance of seafood,
0:05:33 > 0:05:37it's no surprise that our duo soon happen upon a local supplier.
0:05:37 > 0:05:41Mandy has been running her fresh fish business at St Dogmaels
0:05:41 > 0:05:42for over 20 years.
0:05:42 > 0:05:46Husband Len fishes all year round, mainly for crab and lobster.
0:05:46 > 0:05:48The majority of his catch is exported to Europe
0:05:48 > 0:05:52and what's left, Mandy sells at local markets.
0:05:52 > 0:05:55And when she's not doing that, she runs her bijou fish shop
0:05:55 > 0:05:57right next door to her house.
0:05:57 > 0:06:00Lured by the promise of a crab recipe the locals go crazy for,
0:06:00 > 0:06:04Aldo and Silvena have dropped by to see what all the fuss is about.
0:06:06 > 0:06:09Mandy, this is a very nice little tight spot you have here.
0:06:09 > 0:06:12- Cosy.- This is my fish shop.
0:06:14 > 0:06:16And today spider crabs are on the menu
0:06:16 > 0:06:19and they're relatively new to the south Wales coast.
0:06:19 > 0:06:27They net them in this area from probably May to September
0:06:27 > 0:06:29so it's only short.
0:06:29 > 0:06:32Len and Mandy make the most of the short season, catching, cooking
0:06:32 > 0:06:35and selling them whole or picking the claws for various recipes.
0:06:35 > 0:06:37And what we going to do with this crab?
0:06:37 > 0:06:40We're going to make them into crab cakes.
0:06:40 > 0:06:44I'm picking the claws now to get the meat out.
0:06:44 > 0:06:47It's much sweeter than brown crab.
0:06:48 > 0:06:50Let's have a taste.
0:06:50 > 0:06:52Mmm, delicious, really, really good.
0:06:52 > 0:06:56I should imagine these crab cakes are going to be very decadent.
0:06:56 > 0:06:58That's like a chunk of steak that came out.
0:06:58 > 0:07:00Look at this, how gorgeous is that?
0:07:03 > 0:07:06Oh, my God. Mmmm!
0:07:06 > 0:07:07She's eating again.
0:07:08 > 0:07:10Our guys move next door to Mandy's kitchen
0:07:10 > 0:07:12to help her cook up these crustaceans.
0:07:12 > 0:07:16Right, let's make some cakes.
0:07:16 > 0:07:20So I'd like you to zest some lemons.
0:07:20 > 0:07:22No problemo.
0:07:22 > 0:07:26- Silvena, would you like to chop? - Use this knife, yeah?
0:07:26 > 0:07:30We'll cut the lemons at an angle so we get more juice out of them,
0:07:30 > 0:07:32- did you know that? - No, I didn't know that.
0:07:32 > 0:07:34He's making it up as he goes along.
0:07:34 > 0:07:37I'm not making it up! Mandy, you listen to me.
0:07:37 > 0:07:41When you listen to Italians, a big pinch of salt with everything,
0:07:41 > 0:07:44OK, a big pinch of salt. Look at the shirt he's wearing.
0:07:44 > 0:07:47I've got my prep done, can I go home now?
0:07:47 > 0:07:49Tiring work zesting, eh, Aldo?
0:07:49 > 0:07:51I'm tired.
0:07:51 > 0:07:53That's all you've done is yawn.
0:07:53 > 0:07:54You tell him, Mandy!
0:07:54 > 0:07:57Ahh, what have I sat on?
0:07:57 > 0:07:58Oh, the crisps!
0:07:58 > 0:08:00LAUGHTER
0:08:00 > 0:08:03I've sat on your crisps, Mandy!
0:08:03 > 0:08:08So, I'm going to make the crab cakes now. So we've got the crab meat.
0:08:08 > 0:08:13Just add some mashed potato, just mix everything up.
0:08:13 > 0:08:16And we've got some chives,
0:08:16 > 0:08:19some chopped spring onion...
0:08:21 > 0:08:24..and just a little bit of lemon zest.
0:08:25 > 0:08:27Mix it together.
0:08:28 > 0:08:31Season and add a splash of sweet chilli sauce
0:08:31 > 0:08:33to give it a little zing.
0:08:33 > 0:08:38So if we just take a handful of the mixture
0:08:38 > 0:08:41and pat it on a floury surface.
0:08:42 > 0:08:45Now fry in butter until golden brown on each side.
0:08:45 > 0:08:49Et voila! Now it's time to get stuck in.
0:08:50 > 0:08:53# Stop in at the Saturday Night Fish Fry
0:08:53 > 0:08:54# It was rockin'
0:08:55 > 0:08:56# It was rockin'... #
0:08:56 > 0:09:01This is so good because of the chunks of crab everywhere, so rich.
0:09:01 > 0:09:03- So this crab goes a long way, basically.- Yeah.
0:09:03 > 0:09:07The people of St Dogmaels are very, very lucky.
0:09:07 > 0:09:08To have you.
0:09:08 > 0:09:11Thank you.
0:09:11 > 0:09:14Now they're stuffed to the gills, I think they should get cracking.
0:09:14 > 0:09:19The savoury supper category is sure to attract strong competition.
0:09:19 > 0:09:22First up at the stove top is Aldo with his pan-fried mackerel,
0:09:22 > 0:09:25fresh from Mandy's shop, on a bed of sweet potato gnocchi.
0:09:27 > 0:09:34I've got this beautiful mackerel and I'm going to just use the fillet,
0:09:34 > 0:09:35cut in half like this.
0:09:35 > 0:09:39Let's start the marinade here for this wonderful fish.
0:09:39 > 0:09:43Some orange zest, now let's cut this orange in half,
0:09:44 > 0:09:47Squeeze it onto the mackerel.
0:09:47 > 0:09:51Slice a few slices of this red onion...
0:09:52 > 0:09:56..some of this wonderful sherry vinegar -
0:09:56 > 0:10:00that will give it a lovely sweetness -
0:10:00 > 0:10:03and some sea salt,
0:10:03 > 0:10:09white wine and finally we're going to add a few peppercorns here.
0:10:09 > 0:10:13Ah, looking good so far, Aldo, but what's next?
0:10:13 > 0:10:15OK, let's make some gnocchi.
0:10:15 > 0:10:20We boil the potatoes - the older they are the better.
0:10:20 > 0:10:25And we've got some sweet potatoes so we mix them up.
0:10:25 > 0:10:28Using a potato ricer gets your spuds nice and fluffy.
0:10:29 > 0:10:30One egg.
0:10:30 > 0:10:33Season with sea salt and add 00 flour -
0:10:33 > 0:10:36a good choice for making pasta and gnocchi.
0:10:36 > 0:10:41It's not like making dough. You only need to assemble it.
0:10:41 > 0:10:46Gnocchi is the first thing I learned at the age of 12 with my mum.
0:10:46 > 0:10:49I was a baby really, my brother was a priest and took everyone to church
0:10:49 > 0:10:54on a Sunday so I was left behind cooking for the family with my mum.
0:10:54 > 0:10:56It was my favourite to eat so she said,
0:10:56 > 0:11:00"If you want to eat, it you have to learn to make it," so there you go.
0:11:00 > 0:11:05I have a feeling that the judges might be looking for a local dish
0:11:05 > 0:11:08but I put my growing up life on a plate tomorrow,
0:11:08 > 0:11:11hopefully they appreciate it.
0:11:11 > 0:11:14Now you need flour, OK.
0:11:14 > 0:11:20And then you cut them at an angle and roll them in the flour so they
0:11:20 > 0:11:25don't stick, that's really, really important that they don't stick.
0:11:25 > 0:11:28And for authentic gnocchi like Aldo's mamma taught him how to make!
0:11:28 > 0:11:31So you roll your thumb on them
0:11:31 > 0:11:36and you get the ridge of the fork. That's to absorb the sauce.
0:11:36 > 0:11:39Now just pop them in the freezer till the morning.
0:11:42 > 0:11:45Red onion, tomatoes and basil with olive oil is a delightful
0:11:45 > 0:11:49dressing which will accompany this fish dish.
0:11:49 > 0:11:50I could eat it now
0:11:50 > 0:11:55but I won't because that's going to finish my dish beautifully.
0:11:56 > 0:12:00Now that Aldo's knocked out his gnocchi, it's Silvena's turn to
0:12:00 > 0:12:05take the helm with her honey-glazed lamb and celeriac mash, yum yum!
0:12:05 > 0:12:09This is my amazing salt marsh lamb and here I have
0:12:09 > 0:12:13one of the most beautiful parts of the lamb which is the neck of lamb.
0:12:14 > 0:12:18Basically, I'm going to cook the lamb very slowly
0:12:18 > 0:12:21at a temperature around 140 to 160 Celsius.
0:12:21 > 0:12:24Everything we are using here is more or less local.
0:12:24 > 0:12:26In fact, I do not see anything here that is not local.
0:12:26 > 0:12:28Ah, maybe the olive oil is not local.
0:12:28 > 0:12:31OK, I have not heard of olive oil produced in Wales just yet.
0:12:31 > 0:12:35I love putting tomatoes in all my roasting dishes.
0:12:35 > 0:12:37It gives a wonderful flavour.
0:12:37 > 0:12:40This is a wonderful bouquet of local herbs.
0:12:40 > 0:12:42I will just throw them in.
0:12:44 > 0:12:47Oh, my God, this is so good, so superlative.
0:12:47 > 0:12:49Season well and, for a special touch,
0:12:49 > 0:12:51a little white wine is just the job.
0:12:51 > 0:12:54And basically wrap it up in foil.
0:12:54 > 0:12:57I don't want any of the steam to escape.
0:12:57 > 0:13:00Just leave it in the oven for three hours
0:13:00 > 0:13:02and it should be perfect.
0:13:02 > 0:13:05Next up, celeriac mash. And pay close attention
0:13:05 > 0:13:08if you've never used this particular ingredient.
0:13:08 > 0:13:12I probably will use a decadent amount of butter in there.
0:13:12 > 0:13:15Then, as if it wasn't enough, I'm going to add more cream.
0:13:15 > 0:13:16Oh, my good God!
0:13:16 > 0:13:18Whoops!
0:13:18 > 0:13:20That's why we wear white in the kitchen.
0:13:21 > 0:13:24Ha-ha-ha! Well, why you wearing blue then?
0:13:24 > 0:13:27Yeah, OK. I'm going to go for this cheese.
0:13:27 > 0:13:30Smoked cheese in the mash is going to be fantastic.
0:13:30 > 0:13:33I've decided to lighten my mash with something else that
0:13:33 > 0:13:35I absolutely love.
0:13:35 > 0:13:36Celeriac - local celeriac.
0:13:36 > 0:13:40It cooks quicker than the potatoes so cut the potatoes smaller
0:13:40 > 0:13:43and the celeriac slightly larger chunks.
0:13:43 > 0:13:47Boil for 15 to 20 minutes. It's like a sauna in here!
0:13:47 > 0:13:49And the liquid that you see that comes out
0:13:49 > 0:13:52comes from the celeriac but actually it's quite good to be left in
0:13:52 > 0:13:54because it's all the flours.
0:13:54 > 0:13:56Let's try...
0:13:56 > 0:13:58Mmm, absolutely gorgeous!
0:13:58 > 0:14:02Now for some smokin' cheese - bought on Aldo's recommendation.
0:14:02 > 0:14:05I want to eat it like a giant mouse.
0:14:05 > 0:14:08It's superlative so it's going to go very well with our mash.
0:14:08 > 0:14:14You know what, I'm going to put it all in because with me more is more.
0:14:14 > 0:14:16The whole lot gets popped back in the pot
0:14:16 > 0:14:18then, with an extra splash of cream,
0:14:18 > 0:14:20we're whisked off on a mashed potato dream.
0:14:22 > 0:14:27My hand already hurts but if you want this real smooth texture,
0:14:27 > 0:14:29it's what you have to do.
0:14:29 > 0:14:33And here we are, ready after a lot of hard work.
0:14:33 > 0:14:36So, what I'm going to do now is add a little bit of nutmeg.
0:14:36 > 0:14:42This is my little secret weapon - it just gives this extra spice.
0:14:44 > 0:14:46Mmm, this is heaven.
0:14:46 > 0:14:51- Silvena?- Oh, Ciao bello. - Ciao bella.- How are you?
0:14:51 > 0:14:53How are you doing in my kitchen here?
0:14:53 > 0:14:56I would appreciate your advice, you are an Italian after all
0:14:56 > 0:14:58and you know all about your lamb.
0:14:58 > 0:15:00Basically, this has been cooking for quite a while
0:15:00 > 0:15:04but you do know every oven has its own temperament, you know.
0:15:04 > 0:15:09- The smell!- The smell is beautiful. It looks amazing.
0:15:09 > 0:15:11That's ready. Surely.
0:15:11 > 0:15:13Yes, that is ready, that is perfection.
0:15:13 > 0:15:16You can see it, you don't have to touch it. It's falling off, look.
0:15:16 > 0:15:18I like touching things, darling, bella, bella.
0:15:18 > 0:15:20It's falling off the bone.
0:15:20 > 0:15:24- Oh, my God. Mmmm! - It's good, isn't it?
0:15:24 > 0:15:28- I'm worried.- Why you worried? About what?- Because it might be better than mine.
0:15:28 > 0:15:32No, no, no, what you're doing, come on, local mackerel, I'M worried.
0:15:32 > 0:15:33Come on, let's go.
0:15:33 > 0:15:35Maybe you should both be a little worried
0:15:35 > 0:15:38because you're up against some stiff local competition.
0:15:38 > 0:15:39In, in, in!
0:15:39 > 0:15:42Time to pack up and get a early night.
0:15:42 > 0:15:45A good chef always leaves their kitchen spic and span.
0:15:45 > 0:15:46Mind your head, love.
0:15:46 > 0:15:50Hold on a second, this is not easy! OK, we're done, yeah?
0:15:50 > 0:15:52CRASHING
0:15:52 > 0:15:57I said spic and span, not completely wrecked! What they like?
0:16:00 > 0:16:02It's show time! Well, nearly.
0:16:02 > 0:16:06First, our culinary companions have finish rustling up
0:16:06 > 0:16:09their savoury suppers and add their finishing touches.
0:16:11 > 0:16:13And Italy's best-dressed chef
0:16:13 > 0:16:16has spotted some samphire growing nearby.
0:16:17 > 0:16:20They call it sea asparagus, it's full of iron.
0:16:20 > 0:16:24I'm going to use this in my mackerel recipe...
0:16:25 > 0:16:30..because I think it marries so well with fish.
0:16:30 > 0:16:33Bella, bella! Now that gnocchi's really shaping up.
0:16:33 > 0:16:37My gnocchi have lasted well through the night.
0:16:37 > 0:16:42They've been in the freezer. Straight from frozen into hot boiling water.
0:16:42 > 0:16:44Soon as the hot boiling water comes back to the boil,
0:16:44 > 0:16:47the gnocchi are ready.
0:16:47 > 0:16:50My sapphire goes into my butter there.
0:16:50 > 0:16:55All it needs is a little touch of this water.
0:16:56 > 0:17:00What I'd like to add is a little extra virgin olive oil.
0:17:00 > 0:17:03Today Aldo will be judged against some of the nation's
0:17:03 > 0:17:06home cooking heroes. Is he feeling the pressure?
0:17:07 > 0:17:10I woke up a little bit stressed because I'm worried
0:17:10 > 0:17:13about finishing everything off and doing it properly.
0:17:16 > 0:17:18Using the same pan to cook the mackerel
0:17:18 > 0:17:20is a great way of combining flavours.
0:17:22 > 0:17:24Mmmm, mamma mia, I love this fish!
0:17:24 > 0:17:27I'm feeling a lot more confident all of a sudden
0:17:27 > 0:17:30because I'm seeing it all coming together.
0:17:30 > 0:17:32What a bellissimo bed of gnocchi!
0:17:32 > 0:17:34So let's sit that on top.
0:17:34 > 0:17:38I think Silvena's going to be so jealous.
0:17:38 > 0:17:45Just to finish off, my beautiful crispy local ham.
0:17:45 > 0:17:47Just make sure you can see the samphire.
0:17:47 > 0:17:52The green, the white and there's your Italian flag without even trying.
0:17:52 > 0:17:55Green, white and red. Buon appetito.
0:17:55 > 0:17:59Not so much flying the flag, more FRYING the flag for Italy!
0:18:02 > 0:18:05Time for Aldo to clear out and let Silvena do her thing.
0:18:05 > 0:18:11What I'll do now is probably try some... Mmmm!
0:18:11 > 0:18:13A little bit of skin is OK
0:18:13 > 0:18:18because we're going to glaze it with honey, a little bit of fat is fine.
0:18:19 > 0:18:24Ooh, I can't stop eating it now.
0:18:24 > 0:18:27I'm adding the honey with the thyme, mixing it together.
0:18:27 > 0:18:31I'm going to brush it all over my lamb,
0:18:31 > 0:18:35this will give a wonderful finish and glaze.
0:18:35 > 0:18:37She then chops her lamb into choice chunks,
0:18:37 > 0:18:42sprinkles over some more fresh thyme then pops in a very hot oven
0:18:42 > 0:18:44for ten minutes until golden brown.
0:18:44 > 0:18:49With only two hours till show time, is Silvena feeling the heat?
0:18:49 > 0:18:52Of course I'd love to win, I'd be an idiot to say no,
0:18:52 > 0:18:57but I'm also realistic to know that people have been doing
0:18:57 > 0:19:03this for years and they're going to do something local and delicious.
0:19:03 > 0:19:05Ooh, Silvena, those roasted vegetables
0:19:05 > 0:19:09and meat juices will make the perfect sauce.
0:19:09 > 0:19:11I'm going to have some more lamb while I'm talking to you.
0:19:11 > 0:19:14I think you deserve that, you've been working really hard!
0:19:19 > 0:19:22Oh, this is really good.
0:19:22 > 0:19:24Take a generous dollop of creamy mash,
0:19:24 > 0:19:26place those mouthwatering chunks of glazed lamb on top
0:19:26 > 0:19:30and spoon over that delicious jus and the job's done!
0:19:32 > 0:19:34Or maybe not. Nice touch, Silvena.
0:19:34 > 0:19:38You could enter the flower-arranging category while you're at it.
0:19:38 > 0:19:40You know, more is more with me, always more is more with me.
0:19:40 > 0:19:42When am I going to stop?
0:19:43 > 0:19:47Well, guys, it's show time so now would be a good time to stop
0:19:47 > 0:19:48and hit the road!
0:19:48 > 0:19:51Now, let's concentrate. Go back to second gear
0:19:51 > 0:19:53because it's a bit of a hill.
0:19:53 > 0:19:55I can hear this poor engine crying.
0:19:59 > 0:20:03Nevern Village Show in south Wales is in its 63rd year.
0:20:03 > 0:20:07It's famous for being a truly local show for local people where farmers
0:20:07 > 0:20:11come to show their prized beasts and animal-handling abilities.
0:20:13 > 0:20:17And local horticulturalists demonstrate their floral flair,
0:20:17 > 0:20:21culinary credence and vegetable versatility.
0:20:21 > 0:20:24Last year there were a whopping 1,200 exhibits
0:20:24 > 0:20:29in 148 competitive categories - all with strict rules to adhere to.
0:20:29 > 0:20:33Standing in judgement over all unsavouries - sorry, savouries -
0:20:33 > 0:20:37is Mrs Elonwy James, a multiple country show cup winner
0:20:37 > 0:20:40who teaches young farmers to cook.
0:20:40 > 0:20:43She knows exactly what she's looking for in a supper.
0:20:44 > 0:20:48What I find at small little shows like this, there is a fantastic
0:20:48 > 0:20:52selection of entries here and a very high standard as well.
0:20:54 > 0:20:55Nice footwear, Aldo!
0:20:55 > 0:20:58So have our high flyers met judge Elonwy's criteria of a supper
0:20:58 > 0:21:01dish with a good mix of ingredients?
0:21:01 > 0:21:03Well, they're just about to find out.
0:21:03 > 0:21:05Just a second, I have to...
0:21:05 > 0:21:09Are you still playing with it? You're a proper girl, aren't you?
0:21:09 > 0:21:10Ooh, it smells so nice.
0:21:10 > 0:21:12You're covering it now with flowers.
0:21:12 > 0:21:17Well, that's our chefs' dishes benched. Job done! Or is it?
0:21:17 > 0:21:21Aldo's placed his plate in a completely different category.
0:21:21 > 0:21:22I don't know why.
0:21:24 > 0:21:28I'm not being mean or anything, I just think it's exceptionally funny.
0:21:28 > 0:21:29Oh, yes, you are!
0:21:29 > 0:21:33Aldo could be disqualified for putting his plate in the wrong place
0:21:33 > 0:21:35and Silvena's keeping shtoom - naughty!
0:21:35 > 0:21:38Tip one - put your dish in the right place!
0:21:38 > 0:21:40Penny is a veteran show cook of four years
0:21:40 > 0:21:44and won a prize for her savoury dish at Nevern last year.
0:21:44 > 0:21:47I won second prize, which was amazing, I was so pleased,
0:21:47 > 0:21:51and this year I thought I'd try it again and see how it goes.
0:21:51 > 0:21:54Niamh's been on the circuit for five years
0:21:54 > 0:21:57and has entries in five other food sections.
0:21:57 > 0:22:01I've tried my own puff pastry, savoury dish,
0:22:01 > 0:22:05with caramelised onions, bacon and stilton on the top.
0:22:05 > 0:22:09I did one last year but unfortunately it didn't come anywhere.
0:22:09 > 0:22:13Yum yum! Meanwhile, Silvena can't keep the secret any longer.
0:22:13 > 0:22:15- Walk with me, walk with me, dear. - It's next to yours.
0:22:15 > 0:22:18No, no it's not next to mine, what does it say here?
0:22:18 > 0:22:22- Supper savoury dish.- Yeah. - And where is Aldo's dish?
0:22:22 > 0:22:24Ooh, Aldo's done Cornish pasties.
0:22:27 > 0:22:29Now, I'm in the right place.
0:22:30 > 0:22:33Disaster averted, just in the nick of time.
0:22:33 > 0:22:36Time to clear off while Judge Elonwy decides who will be crowned
0:22:36 > 0:22:38the ultimate supper hero.
0:22:38 > 0:22:41Our anxious chefs have at least an hour to kill
0:22:41 > 0:22:45before judgement on their savouries is served.
0:22:49 > 0:22:52Judge James has squeezed, sliced and tasted her way
0:22:52 > 0:22:55through 14 other categories in the cookery section
0:22:55 > 0:22:56but now it's supper time.
0:22:56 > 0:22:59And she has no idea as to who's cooked what
0:22:59 > 0:23:01so it's a level playing field.
0:23:01 > 0:23:04What I do initially is look and see what appeals to me
0:23:04 > 0:23:08and see what conforms to the requirements.
0:23:08 > 0:23:13And then taste, which is very important cos very often you see
0:23:13 > 0:23:16an item which looks really nice to look at
0:23:16 > 0:23:19but when you actually taste or cut into it
0:23:19 > 0:23:21there are sometimes problems.
0:23:21 > 0:23:24OK, now we know Elonwy means business -
0:23:24 > 0:23:26presentation's not everything,
0:23:26 > 0:23:29our chefs' plates have got to pack a punch in the taste department too.
0:23:29 > 0:23:31There's a little note here to say it's red onion,
0:23:31 > 0:23:33bacon and stilton tart.
0:23:33 > 0:23:35Interesting.
0:23:40 > 0:23:43Mmm, that's nice. That's really tasty.
0:23:43 > 0:23:45It's like a big vol-au-vents or tart, isn't it?
0:23:45 > 0:23:49Next under Elonwy's expert eye is spaghetti bolognaise
0:23:49 > 0:23:51from a veteran of Nevern Show
0:23:51 > 0:23:54who regularly wins prizes in the cookery section.
0:23:54 > 0:23:56You can't see most of the bolognaise sauce.
0:23:56 > 0:23:59It's hidden with the spaghetti on top.
0:23:59 > 0:24:04If it was better presented, it would be judged the same as the others.
0:24:04 > 0:24:07But because there's a good competition here anyway
0:24:07 > 0:24:09and it wouldn't come into my top three anyway,
0:24:09 > 0:24:11I'm not going to taste it.
0:24:12 > 0:24:15Harsh! Next up is a bacon and cheese quiche
0:24:15 > 0:24:18from a first-time savoury supper entrant.
0:24:18 > 0:24:19Yes, nice golden colour.
0:24:19 > 0:24:23The only thing is it's not like a meal, is it?
0:24:23 > 0:24:26It hasn't got a salad to go with it
0:24:26 > 0:24:31which actually doesn't quite fit my criteria of a supper dish.
0:24:31 > 0:24:34Better luck next year!
0:24:34 > 0:24:37Now under Elonwy's gaze is Penny Thomas' cheesy courgette layer -
0:24:37 > 0:24:39and this came second last year.
0:24:41 > 0:24:45This looks unusual and is possibly a vegetarian dish.
0:24:50 > 0:24:54This is nice because although it's one dish, unlike the quiche,
0:24:54 > 0:24:58you've got your vegetables in it, cheese for protein
0:24:58 > 0:25:00and you got your carbohydrates as well.
0:25:00 > 0:25:03It's more of a complete dish than the quiche itself.
0:25:05 > 0:25:07OK, Aldo, are you up for the cup?
0:25:07 > 0:25:12Nicely presented, looks attractive and quite unusual as well.
0:25:13 > 0:25:16Right, they say the first bite is with the eyes.
0:25:17 > 0:25:21That looks really nice.
0:25:21 > 0:25:23Mmm.
0:25:24 > 0:25:28Tastes absolutely delicious as well, which is a bonus.
0:25:28 > 0:25:30Compliments to the chef.
0:25:30 > 0:25:33Last and definitely not least is Silvena's luscious lamb.
0:25:36 > 0:25:39Some things look better cold than others.
0:25:39 > 0:25:41This looks attractive when it's cold
0:25:41 > 0:25:44whereas that doesn't look attractive.
0:25:44 > 0:25:46I'm sure this would look lovely when it's fresh
0:25:46 > 0:25:52but because the meat's dried up, it doesn't look as attractive.
0:25:52 > 0:25:55Ouch! One dish out on looks and one for not conforming.
0:25:55 > 0:25:57Will Silvena's even reach the taste test?
0:26:04 > 0:26:06That actually tastes really nice.
0:26:06 > 0:26:10It doesn't look as nice but it tasted lovely actually.
0:26:10 > 0:26:13Silvena's reputation remains intact
0:26:13 > 0:26:16but will either of them scoop a prize?
0:26:16 > 0:26:19An excellent competition, a very, very high standard
0:26:19 > 0:26:21and very difficult to judge.
0:26:22 > 0:26:25It's the moment of truth - the tent is open to the public.
0:26:25 > 0:26:27How have our Epicureans fared?
0:26:29 > 0:26:33I'm second prize! What prize are you?
0:26:33 > 0:26:36- What's this? - "Silvena Rowe, first prize."
0:26:36 > 0:26:37No, this is first prize.
0:26:37 > 0:26:39They're all Silvena Rowe.
0:26:39 > 0:26:43Yeah, but they put your name there but this is mine. This is mine.
0:26:44 > 0:26:46So it looks like you're first although my name is on there.
0:26:46 > 0:26:48HE SCREAMS
0:26:48 > 0:26:51Stop it, it's not that important. So embarrassing!
0:26:51 > 0:26:54It's not that important? It's very important!
0:26:54 > 0:26:57- No, no!- Oh, my God, I'm so excited!
0:26:57 > 0:26:58Look I'm shaking.
0:27:00 > 0:27:03- Hello, everyone.- Oh, my good God! - I just want to make a little speech.
0:27:03 > 0:27:06- Thank you for having us and especially me.- This is embarrassing!
0:27:06 > 0:27:10I've just won the savoury supper dish
0:27:10 > 0:27:11and I think I deserve it.
0:27:11 > 0:27:13APPLAUSE
0:27:15 > 0:27:17Gold for Italy!
0:27:17 > 0:27:19Oh, good God!
0:27:19 > 0:27:21So despite the kafuffle with the cards,
0:27:21 > 0:27:24Aldo modestly accepts the first prize,
0:27:24 > 0:27:26Silvena settles reluctantly for second
0:27:26 > 0:27:29and Penny's cheesy courgette layer takes third.
0:27:29 > 0:27:32It was a tough challenge against Nevern's seasoned show cooks.
0:27:32 > 0:27:35Penny may have been muscled out of second place by Silvena but she won
0:27:35 > 0:27:40over ten prizes in total, including second for her afternoon tea.
0:27:43 > 0:27:47The enjoyment of finding the producers of ingredients
0:27:47 > 0:27:50in this region has been an amazing experience
0:27:50 > 0:27:54but, having said that, victory is always sweet.
0:27:54 > 0:27:57I would have loved a local person to win but then again Aldo is
0:27:57 > 0:28:01so happy, he was like a little child, so I'm thrilled for him.
0:28:01 > 0:28:04Embarrassed but thrilled.
0:28:04 > 0:28:07Our chefs earn points for every triumph - three for first,
0:28:07 > 0:28:09two for second and one for third -
0:28:09 > 0:28:12so Aldo takes the lead today with three points
0:28:12 > 0:28:16for his mouth-watering mackerel and Silvena takes two for her lamb.
0:28:17 > 0:28:20Next time on Country Show Cook Off, our awesome twosome
0:28:20 > 0:28:23truck into Trawden for another captivating cook off.
0:28:23 > 0:28:25Oh, why are you copying me?
0:28:26 > 0:28:30Aldo gets to grips with camp-style cooking. Or maybe not!
0:28:30 > 0:28:33And our duo check out the competition in the show tent.
0:28:33 > 0:28:35She's like the Olympian of baking.
0:28:51 > 0:28:54Subtitles by Red Bee Media Ltd