0:00:01 > 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 > 0:00:09I want 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 can have parkin?
0:00:16 > 0:00:19Before competing head to head with each other...
0:00:21 > 0:00:23It's only a competition!
0:00:23 > 0:00:24It's only a show.
0:00:24 > 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 on to your aprons, it's Country Show Cook Off.
0:00:46 > 0:00:48This week, top chefs Aldo Zilli and Silvena Rowe
0:00:48 > 0:00:51are back in their trusty van, on their country show road trip
0:00:51 > 0:00:54from Pembrokeshire to The Yorkshire Dales.
0:00:56 > 0:00:58There's a lot of smell of cows here.
0:00:58 > 0:01:01Nice! Fill your lungs with it.
0:01:03 > 0:01:06So far, beating some of the best amateur cooks in Nevern,
0:01:06 > 0:01:09Aldo was thrilled to catch a first for his mackerel dish.
0:01:10 > 0:01:12I've just won!
0:01:12 > 0:01:14And as we give points for every success,
0:01:14 > 0:01:16he's leading with three.
0:01:16 > 0:01:19Silvena also scored - her lovely lamb came second,
0:01:19 > 0:01:21nabbing her two points,
0:01:21 > 0:01:23but she isn't quite as delighted.
0:01:23 > 0:01:25Well...
0:01:25 > 0:01:29So the gloves are off, and today the pair are waving goodbye
0:01:29 > 0:01:30to the country show in Wales
0:01:30 > 0:01:33and heading 200 miles to another tough cook-off,
0:01:33 > 0:01:34North East of Burnley,
0:01:34 > 0:01:37in the Lancashire village of Trawden.
0:01:37 > 0:01:40Oh, my God, look at this beautiful river here.
0:01:40 > 0:01:43It's so romantic here, I can't believe I'm here with you.
0:01:44 > 0:01:47Once a mere hamlet in the middle of the ancient Trawden forest,
0:01:47 > 0:01:50it was one of the earliest places to produce coal,
0:01:50 > 0:01:53but today is a village surrounded by luxurious countryside
0:01:53 > 0:01:55and farmland,
0:01:55 > 0:01:58and our foodie foes will be visiting the Trawden show -
0:01:58 > 0:02:00first set up in 1925
0:02:00 > 0:02:04to promote and reflect typical Lancashire village life.
0:02:06 > 0:02:08The show may now have a modern twist,
0:02:08 > 0:02:10but many of the locals have been coming here
0:02:10 > 0:02:12to compete for generations.
0:02:14 > 0:02:18My mum and my grandma always entered, I've just done the same as them.
0:02:18 > 0:02:19I've grown up in Trawden
0:02:19 > 0:02:21so thought I'd come along and enter.
0:02:21 > 0:02:25Our professional chefs are entering class 21, the cheesecake category,
0:02:25 > 0:02:28competing against some of the best bakers around.
0:02:28 > 0:02:31These women and men mean business.
0:02:34 > 0:02:36It's really competitive, when you start baking,
0:02:36 > 0:02:39it's quite stressful, you just want to do well.
0:02:39 > 0:02:42Yes, I got up this morning about eight o'clock
0:02:42 > 0:02:44and went to bed about three o'clock.
0:02:44 > 0:02:45Unlike some categories here,
0:02:45 > 0:02:48there may not be a specific recipe to follow,
0:02:48 > 0:02:50but as competition is so stiff,
0:02:50 > 0:02:52Judges Sue Pollitt and Judy Morgan-Jones
0:02:52 > 0:02:54are pretty scrupulous,
0:02:54 > 0:02:58and cheesecake winners must excel in a number of areas.
0:02:59 > 0:03:03First of all, you look at the appearance, then you cut them
0:03:03 > 0:03:05and you look at the texture and obviously taste.
0:03:05 > 0:03:08You know, it all comes into it.
0:03:08 > 0:03:13Our culinary duo certainly have their work cut out for them here.
0:03:13 > 0:03:16Bulgarian born chef Silvena's lived in the UK for over 20 years.
0:03:16 > 0:03:20This feisty foodie has a top Mayfair restaurant
0:03:20 > 0:03:23and has fed royalty and rock stars.
0:03:23 > 0:03:26If she can't beat the local amateur cooks and Aldo,
0:03:26 > 0:03:28there may be fireworks.
0:03:29 > 0:03:31What are you doing?
0:03:32 > 0:03:35Italian extrovert Aldo's been in Blighty for decades,
0:03:35 > 0:03:38and has owned a sizzling seven London eateries.
0:03:38 > 0:03:40His passion is vegetarian cooking,
0:03:40 > 0:03:43as well as bringing a continental flair to his recipes.
0:03:45 > 0:03:48Blitz, blitz, blitz, joo-joo-joo. Off.
0:03:48 > 0:03:51These two cooking colossi each need to rustle up
0:03:51 > 0:03:55their prize-winning cheesecakes al fresco.
0:03:55 > 0:03:57Here we are.
0:03:57 > 0:04:00And as always, they're here with their trusty vintage van,
0:04:00 > 0:04:02avec bijou kitchen.
0:04:02 > 0:04:05SHE LAUGHS
0:04:05 > 0:04:07We've arrived!
0:04:07 > 0:04:10And they couldn't have a more inspirational spot to cook in.
0:04:10 > 0:04:13The ruins of Wycoller hall are reputed to be
0:04:13 > 0:04:16the setting of Ferndean Manor in Charlotte Bronte's Jane Eyre.
0:04:16 > 0:04:19But how are our hero and heroine
0:04:19 > 0:04:21feeling about the chapter ahead?
0:04:22 > 0:04:25Cheesecake, you can do whatever you want to do.
0:04:25 > 0:04:29There's going to be lots of entries, so what are you doing? Come on, then, reveal.
0:04:29 > 0:04:32I'm going to tell you at the last minute.
0:04:32 > 0:04:35I had a sneak preview of your recipe, you are busy, man!
0:04:35 > 0:04:38Yeah, I'm busy but it's one of the best in the world.
0:04:38 > 0:04:40You won't win, of course,
0:04:40 > 0:04:41cos that will be me.
0:04:41 > 0:04:43Ah, my God, very funny, very funny.
0:04:43 > 0:04:45Wow, you two, that's fighting talk.
0:04:45 > 0:04:47But before the cook-off can commence,
0:04:47 > 0:04:50the pair couldn't miss the opportunity
0:04:50 > 0:04:52to head to one of the oldest local foody hotspots.
0:04:52 > 0:04:56A Lancashire butcher that's been alive and kicking for 104 years.
0:04:58 > 0:05:01Oh, my God! Smell this.
0:05:01 > 0:05:03Once owned by the Wigglesworths,
0:05:03 > 0:05:05farmer Joseph Mellin and his butcher son Geoff
0:05:05 > 0:05:08took the shop over in 1979.
0:05:10 > 0:05:13I've been here 35 years.
0:05:13 > 0:05:14I know I don't look it.
0:05:14 > 0:05:16No, you don't look it, not at all.
0:05:16 > 0:05:18And butchery's obviously in the blood.
0:05:18 > 0:05:21Geoff's son, Nick, who's been wielding a knife
0:05:21 > 0:05:22since the tender age of six,
0:05:22 > 0:05:24also works there.
0:05:25 > 0:05:28But it's head of the family, Geoff, who is going to teach our chefs
0:05:28 > 0:05:31how to make a truly traditional delicacy.
0:05:32 > 0:05:36Before they get cooking, he's getting acquainted with Silvena.
0:05:36 > 0:05:38You are going to mix it all together for me.
0:05:38 > 0:05:42Really? Anything for you, Geoff. Your accent is so sweet.
0:05:42 > 0:05:44Is it? Are you flirting with me now?
0:05:44 > 0:05:48MUSIC: "The Look Of Love" by Sandie Shaw
0:05:48 > 0:05:50I'm just going to go outside and sunbathe,
0:05:50 > 0:05:52these two look like they don't need me.
0:05:52 > 0:05:54Let's go into the kitchen.
0:05:54 > 0:05:57It's perfect for a woman with two men in the kitchen.
0:05:57 > 0:05:59Right, can you pop me glasses on for me?
0:05:59 > 0:06:01I knew I would have some use in the kitchen, after all.
0:06:02 > 0:06:05Yeah, yeah, yeah if you two are quite finished,
0:06:05 > 0:06:08it's time to make stew and 'ard, which is potted beef,
0:06:08 > 0:06:10served on top of 'ard and crunchy oatcakes.
0:06:10 > 0:06:12So, first, a litre of cold water.
0:06:12 > 0:06:15Two middle marrow bones, so the marrow comes out.
0:06:15 > 0:06:17Do you cook with marrow bone?
0:06:17 > 0:06:20Yes, I was brought up with marrow bone, but most people don't know how to extract it.
0:06:20 > 0:06:23What does it do? Does it give flavour or does it give texture?
0:06:23 > 0:06:27- It gives a flavour, it gives a texture and it's a thickening agent. - So it's like gelatine?
0:06:27 > 0:06:30It's a three-in-one. Comes off this bone here.
0:06:30 > 0:06:31Can I touch her?
0:06:31 > 0:06:33Where, Geoff?
0:06:33 > 0:06:34Here.
0:06:34 > 0:06:35Thank you.
0:06:35 > 0:06:39- Thank you, is that OK?- It's very much OK.- Settle yourself down.
0:06:39 > 0:06:40Oh, it's difficult.
0:06:40 > 0:06:44Oh, come on, you two! What comes after the thigh bone?
0:06:44 > 0:06:47We're now going to add the meat, which is minced brisket flank -
0:06:47 > 0:06:50we've got four to five pounds, approximately, here.
0:06:50 > 0:06:53Going to give it a quick stir to blend it all together,
0:06:53 > 0:06:55then we're going to season with salt and pepper.
0:06:55 > 0:06:57You want to do that, Aldo?
0:06:57 > 0:06:59Any herbs going in?
0:06:59 > 0:07:02Nope, no herbs, it's very simple, basic and very old-fashioned.
0:07:02 > 0:07:04Bring that to heat, to boil,
0:07:04 > 0:07:07then we'll turn that down and simmer it for three to four hours.
0:07:07 > 0:07:09Just gently and quietly.
0:07:09 > 0:07:11This is one I prepared earlier for you.
0:07:11 > 0:07:13What do we do now, Geoff?
0:07:13 > 0:07:16We're going to skim. This is beef dripping.
0:07:16 > 0:07:17Now, come here, Silvy.
0:07:17 > 0:07:19Hoo-hoo, he's got a pet name for her, already!
0:07:19 > 0:07:22In there, Silvy, is a small piece of marrow.
0:07:22 > 0:07:25If you lift it up, let all the marrow fall.
0:07:25 > 0:07:26- Ah, OK.- Give it a shake.
0:07:26 > 0:07:28- Perfect.- Perfect, it's gone.
0:07:28 > 0:07:30Give it a right good gentle mix and let it all...
0:07:30 > 0:07:32I don't do nothing gentle.
0:07:32 > 0:07:33Just gently.
0:07:33 > 0:07:35Stop with this gently.
0:07:35 > 0:07:37You don't want it everywhere.
0:07:37 > 0:07:39He's a gentle butcher, the gentle butcher.
0:07:39 > 0:07:42That'll be placed in the refrigerator to cool.
0:07:42 > 0:07:45And here's one Geoff chilled earlier.
0:07:45 > 0:07:47Look at that!
0:07:47 > 0:07:50Mamma mia! It's like a coarse terrine or a coarse pate.
0:07:50 > 0:07:53Finely chop a bit of onion and you'll see it compliments it.
0:07:53 > 0:07:55Is this like a snack?
0:07:55 > 0:07:58You would go to the pub, you'd have a pint of bitter
0:07:58 > 0:08:00and some stew and 'ard.
0:08:00 > 0:08:03The oatcake, round here they call it hard, excuse me, this is oatcake.
0:08:03 > 0:08:06Oh, looks like fungi.
0:08:06 > 0:08:08It's not fungi, Silvy, it's oatcake. Be quiet.
0:08:08 > 0:08:10We know who wears the trousers there.
0:08:10 > 0:08:12Ladies first.
0:08:12 > 0:08:15Will it pass the taste test?
0:08:15 > 0:08:16The oatcake works.
0:08:16 > 0:08:19- Yeah, the oatcake...- I'm not sure about the oatcake, sorry.
0:08:19 > 0:08:22The stew is so delicious, it is delicious.
0:08:22 > 0:08:25I disagree with you because I like the tradition.
0:08:25 > 0:08:27This was delicious, absolutely delicious.
0:08:27 > 0:08:28One of the best experiences.
0:08:28 > 0:08:31I don't know about that, but I've enjoyed it.
0:08:31 > 0:08:34I look forward to seeing stew 'n 'ard on your London menus, guys!
0:08:35 > 0:08:40Certainly put a smile on "Silvy's" face! Ooh!
0:08:40 > 0:08:43Sorry, Geoff, the fun's over and the battle of the chefs is on.
0:08:43 > 0:08:46There's a couple of prize-winning cheesecakes
0:08:46 > 0:08:48to be made for tomorrow's show in Trawden!
0:08:48 > 0:08:50And Aldo's already won a first -
0:08:50 > 0:08:54what's he got in store to ensure Silvena doesn't snatch a victory?
0:08:55 > 0:08:58I'm going for a very simple,
0:08:58 > 0:09:01Zilli, zesty, tofu cheesecake.
0:09:01 > 0:09:04I don't think anybody would have seen tofu in a cheesecake before.
0:09:04 > 0:09:07It may be simple, but that could be risky.
0:09:07 > 0:09:09I'm gonna pile up lots of berries in the middle
0:09:09 > 0:09:12and hopefully, not only will it taste amazing,
0:09:12 > 0:09:16but like last time, guess who the winner's going to be?
0:09:16 > 0:09:19Ooh, he's desperate to beat Silvena again.
0:09:19 > 0:09:22But our competitive siren also wants a win.
0:09:22 > 0:09:25How's she going to rustle up a champion cheesecake?
0:09:25 > 0:09:29I'm doing the most classic of cheesecakes,
0:09:29 > 0:09:33it's like "a la New York" style, it's very creamy, very rich,
0:09:33 > 0:09:35very smooth, it's a little bit complicated,
0:09:35 > 0:09:38it's a baked cheesecake so it takes a bit of time.
0:09:38 > 0:09:42Aldo's gone for the non-baked variety of cheesecakes and I hate them.
0:09:42 > 0:09:44I hate a non-baked cheesecake,
0:09:44 > 0:09:47it's like a supermarket jobby.
0:09:47 > 0:09:48Miaow!
0:09:48 > 0:09:52So, the show doesn't state the type of cheesecake that must be made,
0:09:52 > 0:09:55but it has to hit the spot with appearance, texture and taste,
0:09:55 > 0:09:57so these two are pulling out all the stops.
0:10:00 > 0:10:03It's time to get cooking - and it's ladies first.
0:10:03 > 0:10:07It's very, very delicious if it's made properly.
0:10:07 > 0:10:13I've got some digestive biscuits. This is about 500 grams.
0:10:13 > 0:10:16I have melted some butter here, enough to bind the biscuits.
0:10:19 > 0:10:22And preparation was key.
0:10:22 > 0:10:24Silvena's tin is wrapped with a layer of baking paper
0:10:24 > 0:10:27and three layers of tin foil.
0:10:27 > 0:10:29Once I cook it in a water bath,
0:10:29 > 0:10:31I don't want any water going inside there.
0:10:33 > 0:10:36Press it down. It takes some time, but it's worth it.
0:10:36 > 0:10:39It's very soft, it's like sand, it smells beautiful.
0:10:39 > 0:10:43Hello! Hi, baby, there's nothing for you here.
0:10:43 > 0:10:45Maybe he'd like a biscuit?
0:10:45 > 0:10:47Base prepped, now to warm it up.
0:10:47 > 0:10:51Off we go into the oven, that is even more temperamental than Aldo.
0:10:52 > 0:10:54Ten minutes.
0:10:54 > 0:10:56Time for the cheese part of the cheesecake.
0:10:56 > 0:10:58I'm going to put all the ingredients in the mix,
0:10:58 > 0:11:01not in any particular order. Cream cheese.
0:11:01 > 0:11:03What is quite unusual is the presence of sour cream,
0:11:03 > 0:11:05and I love it, personally.
0:11:05 > 0:11:08- And it's like a secret ingredient. - Not any more.
0:11:08 > 0:11:12As if it wasn't rich enough, decadent enough, luxurious enough,
0:11:12 > 0:11:14we're adding some double cream in here, as well.
0:11:14 > 0:11:17It sounds like a lot of calories - but hey, it is a cheesecake.
0:11:17 > 0:11:20If you're on a diet, you don't eat that.
0:11:20 > 0:11:24Sugar, and now the eggs, four eggs we need, look at those yolks -
0:11:24 > 0:11:27real good quality, local yolks.
0:11:28 > 0:11:32Give it at least five or six minutes... Whoa! Hello!
0:11:32 > 0:11:34Yeah, without spilling half of it.
0:11:34 > 0:11:37Medium speed, not max. Medium. You want it very smooth,
0:11:37 > 0:11:41very silky. And then some vanilla pods.
0:11:41 > 0:11:44You can use also some vanilla essence, but for me,
0:11:44 > 0:11:47it's a bit wishy-washy.
0:11:47 > 0:11:49This is amazing.
0:11:50 > 0:11:54This is like a smell that transports you onto a magic carpet.
0:11:54 > 0:11:57Into the exotic islands of Madagascar.
0:11:57 > 0:11:59Yeah, step away from the vanilla.
0:11:59 > 0:12:03In the one firm go, get all the seeds out, just like that.
0:12:03 > 0:12:05How easy was that?
0:12:05 > 0:12:11This is very rich and very, very beautiful.
0:12:11 > 0:12:15Phoo, noisy. Now look how smooth this is.
0:12:15 > 0:12:18You can't expect the judges to eat it like that - best get that base.
0:12:18 > 0:12:20Oh, my God!
0:12:20 > 0:12:25This is so, so good. Ah, the smell - fabulous!
0:12:25 > 0:12:29I'm going to cool it for ten minutes. Oh, God, these insects, really.
0:12:29 > 0:12:32Make sure that I don't have any protein in my cheesecake.
0:12:32 > 0:12:35Now for the glaze to put on top of the finished cake tomorrow.
0:12:35 > 0:12:40I'm using a really good quality raspberry jam, probably half a jar.
0:12:40 > 0:12:42A little bit of water, just to loosen it up
0:12:42 > 0:12:46and I'm not afraid of anybody suggesting this is too restauranty.
0:12:46 > 0:12:50I want it to look really, really amazing.
0:12:50 > 0:12:52You look like a proper mamma, there - look at you.
0:12:52 > 0:12:54Come to Mamma!
0:12:54 > 0:12:59- Mamma.- Come to Mamma, my baby. - Proper housewife. Straining your berries...
0:12:59 > 0:13:01I'm nearly finished, darling.
0:13:01 > 0:13:05- Are you?- Do you want a little lick of my bowl? Lick of my bowl...
0:13:05 > 0:13:07It's taken you ages to do this cake.
0:13:07 > 0:13:10It's because I'm doing a proper cake, darling - I'm not cheating.
0:13:10 > 0:13:13Wow. Now I'm worried. Brava.
0:13:13 > 0:13:15Can I go and do washing up for you?
0:13:15 > 0:13:20Yes, please, darling - he knows, a man who knows his job in the kitchen.
0:13:20 > 0:13:24Raspberry glaze made, creamy mixture cooled, and base cooked,
0:13:24 > 0:13:27she's ready to rustle up a cheesecake extravaganza!
0:13:27 > 0:13:29This is so delicious.
0:13:29 > 0:13:32Perfect consistency and perfect colour.
0:13:32 > 0:13:34I like my cheesecake quite thick,
0:13:34 > 0:13:36I really hate cheesecakes with no height -
0:13:36 > 0:13:38they're very, very supermarket.
0:13:40 > 0:13:43And the secret to a great baked cheesecake,
0:13:43 > 0:13:47is to surround it with hot water to create a bain-marie.
0:13:48 > 0:13:50Pop it inside.
0:13:50 > 0:13:54And cook at 160 degrees Celsius for an hour-and-a-half.
0:13:54 > 0:13:56I can just go chill now.
0:13:56 > 0:14:01Speaking of chilled, Aldo's up next, with his lighter, non-baked recipe,
0:14:01 > 0:14:04with a vegetarian and citrus twist.
0:14:04 > 0:14:07Silvena's cake is pretty tasty,
0:14:07 > 0:14:12so I've got to do something similar but always, of course, tastier.
0:14:12 > 0:14:15I've got a few little ingredients up my sleeves.
0:14:15 > 0:14:17They're a bit more strong in flavour.
0:14:17 > 0:14:22I'm not using the usual digestive biscuits, I'm using Hobnobs.
0:14:22 > 0:14:27I just prefer them. Very quickly, blitz, blitz, blitz.
0:14:27 > 0:14:30Joo, joo, joo. Off. Andiamo.
0:14:30 > 0:14:31Butter...
0:14:31 > 0:14:37Some special ingredients - limoncello, it's a lemon liqueur.
0:14:37 > 0:14:39Ahh, I love this stuff,
0:14:39 > 0:14:46and it's going to have quite a bit of it. 200 millilitres of this.
0:14:46 > 0:14:47I hope the judges aren't tee-total.
0:14:47 > 0:14:50And a splash of water in here.
0:14:50 > 0:14:56A squeeze of a whole lemon goes in there.
0:14:56 > 0:15:00Now melt some agar agar - this is a vegetarian
0:15:00 > 0:15:03Japanese gelatine made of seaweed.
0:15:03 > 0:15:07So I'm going to use three tablespoon of that.
0:15:07 > 0:15:11I've got tofu. This is made of the soya bean,
0:15:11 > 0:15:15and I think it actually tastes as good as a normal cheese.
0:15:15 > 0:15:18I'm going to add a spoonful of cream cheese.
0:15:18 > 0:15:22Coconut cream, and then a little bit of vanilla essence.
0:15:22 > 0:15:25Interesting - Silvena used the real stuff.
0:15:25 > 0:15:30Sugar, and then we blitz this, off we go.
0:15:32 > 0:15:35I'm not going to blitz anything because I haven't got a blade on.
0:15:35 > 0:15:39Ha, ladies and gentlemen, chef sensation, Aldo Zilli.
0:15:40 > 0:15:44Shut up. This is more for Jeremy Beadle than a food programme.
0:15:44 > 0:15:49- Now let's put that in there. - Don't worry - we've got all day.
0:15:49 > 0:15:51Oh, dear.
0:15:55 > 0:15:58His sous chefs usually do that bit for him.
0:15:58 > 0:16:00There you go.
0:16:03 > 0:16:10Mmm, that already looks and smells absolutely fantastic.
0:16:10 > 0:16:13Zest of a lemon straight in there.
0:16:17 > 0:16:19Mmmm, oooh, I wish you could smell that.
0:16:19 > 0:16:23So the whole thing now goes in the food processor, nice and gently.
0:16:23 > 0:16:27There you go. Oooh!
0:16:27 > 0:16:31A little butter in bottom, onto the tin.
0:16:33 > 0:16:35With the back of a spoon, lay your mix.
0:16:35 > 0:16:39Hmm. Different technique from Silvena, who used her hands.
0:16:39 > 0:16:40Here we go, speak of the devil!
0:16:40 > 0:16:43OK, what's going on here? How you getting on?
0:16:43 > 0:16:46- Oh, you've used a lot of butter in there.- Do you think so?
0:16:46 > 0:16:48Don't let her ruffle your feathers, Aldo!
0:16:48 > 0:16:51- Can I try, yeah? - Yeah, yeah, go for it.
0:16:53 > 0:16:56Ugh. No, this was an insect, sorry.
0:16:56 > 0:16:59- I thought it was...- No, no, no, it was an insect.
0:16:59 > 0:17:02- Have you done this recipe before? - About 50 times.
0:17:02 > 0:17:05- Oh, Really?- Mmm.- You said you've never done this recipe,
0:17:05 > 0:17:08you're so competitive. I can't wait to eat it.
0:17:08 > 0:17:11Knowing her rival may have perfected HIS recipe,
0:17:11 > 0:17:13Silvena decides to check hers.
0:17:15 > 0:17:16Fingers crossed...
0:17:16 > 0:17:19Oh, yes, it's looking gorgeous, slightly golden,
0:17:19 > 0:17:21just a little wobble, wobble.
0:17:21 > 0:17:24What I'm going to do now, is just switch off the oven,
0:17:24 > 0:17:27and let it cool as it is overnight.
0:17:27 > 0:17:32No baking for Aldo, his cake needs to chill overnight.
0:17:34 > 0:17:35Sss.
0:17:36 > 0:17:42That's all I've got to say. That is the bomb.
0:17:42 > 0:17:45Chomping at the bit to outdo each other, and the local entrants,
0:17:45 > 0:17:47Silvena's produced a traditional cheesecake that was
0:17:47 > 0:17:52testing in terms of technique. But Aldo's concoction is a simple,
0:17:52 > 0:17:55chilled recipe, with some brave ingredients.
0:17:56 > 0:17:57You want a cuppa tea, love?
0:17:57 > 0:18:00Oh, yes. What are you on?
0:18:00 > 0:18:02Limoncello. I put so much in the cake!
0:18:02 > 0:18:05Oh, my God! I can smell the alcohol from here.
0:18:05 > 0:18:06And I can smell rivalry!
0:18:06 > 0:18:08How are you feeling about things?
0:18:08 > 0:18:10Fine. I mean, today I've been very relaxed.
0:18:10 > 0:18:12How confident are you for tomorrow?
0:18:12 > 0:18:15I must admit, I'm pretty confident.
0:18:15 > 0:18:17I've gone for something very safe this time,
0:18:17 > 0:18:19and you've gone for something very daring.
0:18:19 > 0:18:23I just hope the judges are looking for that kind of taste,
0:18:23 > 0:18:25because you don't know what they're looking for.
0:18:25 > 0:18:28- See what happens.- Salute.- Cheers.
0:18:32 > 0:18:35TRUMPET FANFARE
0:18:38 > 0:18:40It's the day of the annual Trawden Show,
0:18:40 > 0:18:43and over 6,000 people have come along to join in the fun.
0:18:43 > 0:18:47First started 87 years ago as an agricultural show,
0:18:47 > 0:18:51after a long break, it was resurrected in 1988.
0:18:51 > 0:18:53Today it remains true to its heritage,
0:18:53 > 0:18:59and in the various 3,500 classes, animals take centre stage.
0:18:59 > 0:19:01But the secret to its success lies in
0:19:01 > 0:19:03making young and old part of the day.
0:19:09 > 0:19:10It's such a happy, friendly show,
0:19:10 > 0:19:14- it's just lovely to be involved, isn't it?- Yes, yeah.
0:19:14 > 0:19:18It's in the Adult's Arts and Crafts tent where our chefs' cheesecakes
0:19:18 > 0:19:20will be sampled and scrutinised.
0:19:20 > 0:19:23In here, there are a record 554 entries -
0:19:23 > 0:19:26from knitted toys to sweet wine.
0:19:26 > 0:19:29But the baking section has some of the hottest competition
0:19:29 > 0:19:32in the whole show - and it's not just locals who flock here to enter.
0:19:36 > 0:19:40I made a Swedish cardamom cake,
0:19:40 > 0:19:42and another Swedish chocolate cake.
0:19:42 > 0:19:45But I'm not Swedish. I'm Spanish!
0:19:45 > 0:19:48Ooh, that's why you've got your sunglasses on, love.
0:19:48 > 0:19:51Our professional chefs don't have long to plate up their cheesecakes
0:19:51 > 0:19:54and make them look as good as they hope they taste.
0:19:54 > 0:19:57Oh, my God, everything looks so beautiful!
0:19:57 > 0:19:59OK, cheesecake section.
0:19:59 > 0:20:01- Well, at the moment there's no competition. - HE LAUGHS
0:20:01 > 0:20:03At the moment, we are winning!
0:20:03 > 0:20:06You won't win anything if you don't get decorating!
0:20:06 > 0:20:09- OK, I can't find my glaze. - I chucked it away last night!
0:20:09 > 0:20:14- My one is looking beautiful. - Looks a bit more like a tart, mine.
0:20:14 > 0:20:17No time for last minute fears - get move on!
0:20:17 > 0:20:19- Can I borrow some of your berries? - No!
0:20:19 > 0:20:22Berries need to stick to this lemon curd.
0:20:22 > 0:20:26- What are you doing? Why are you copying me?!- What?
0:20:26 > 0:20:29Silvena's spotted local Alison Atkins' impressive cheesecake -
0:20:29 > 0:20:32she's been competing here for three years, so,
0:20:32 > 0:20:34she's a strong contender.
0:20:35 > 0:20:38It's a baked cheesecake? Yeah, of course, of course.
0:20:38 > 0:20:40You do it baked. Is it an old recipe?
0:20:40 > 0:20:43- No, never made it before. Just a new...- Don't tell her that!
0:20:43 > 0:20:47She's never made it before! OK. Right, she's never made it before!
0:20:47 > 0:20:49Yeah, right.
0:20:49 > 0:20:52Now they've had a sneak peak of how high standards are,
0:20:52 > 0:20:54- they're getting worried. - Have you finished?
0:20:54 > 0:20:57I have finished, I've been ages ago finished. Ready.
0:20:57 > 0:20:59Well, neither of them have scrimped on appearance -
0:20:59 > 0:21:01hope it's not style over substance.
0:21:01 > 0:21:04Oh, look! Aldo's cake has a twin!
0:21:04 > 0:21:07- And another entrant's here.. - This your cheesecake?
0:21:07 > 0:21:10- It is.- Beautiful! - Beautiful, indeed.- Certainly is.
0:21:10 > 0:21:14- I won first prize with it.- When? - Three years ago.
0:21:14 > 0:21:17Primary school cook, Kathryn Monk, has been winning first
0:21:17 > 0:21:20places for her baked delights here for over a decade.
0:21:20 > 0:21:23So tell me, is it like a family recipe?
0:21:23 > 0:21:25Mine, I'll pass it down to my children.
0:21:25 > 0:21:27She's the one to beat.
0:21:27 > 0:21:30Best you don't see any more of your rivals.
0:21:30 > 0:21:33- Just look at this, this is amazing. - Too late.
0:21:33 > 0:21:35Look at the edge! How can you do this?
0:21:35 > 0:21:36It's OK, it's not a cheesecake.
0:21:36 > 0:21:39This fair has a lot high competition.
0:21:39 > 0:21:42But it's not just the edible on display here.
0:21:42 > 0:21:44- What are you doing?- Spinning wool.
0:21:44 > 0:21:47- Do you think I can do this?- No. - That told her!
0:21:47 > 0:21:52It's her again - she must be queen of baking.
0:21:52 > 0:21:54- Have you won this competition before?- Yes.
0:21:54 > 0:21:57Local lass Jackie Stansfield is renowned here,
0:21:57 > 0:22:00and has lost count of how many firsts she's won.
0:22:00 > 0:22:02Oh, God, she's like the Olympian of baking.
0:22:02 > 0:22:05- You want to come and live with me? - HE CHUCKLES
0:22:05 > 0:22:07Do you have any cheesecakes?
0:22:07 > 0:22:09No, my daughter does.
0:22:09 > 0:22:13- Her daughter is doing a cheesecake.- Yup, be afraid,
0:22:13 > 0:22:16because her daughter, Francesca, has also made multiple entries.
0:22:16 > 0:22:19I've got chocolate brownies, Victoria sponge,
0:22:19 > 0:22:23cheesecake, chocolate cake...
0:22:23 > 0:22:25been a little bit busy!
0:22:25 > 0:22:27But it's her impressive chocolate cheesecake
0:22:27 > 0:22:30our chefs should be worried about.
0:22:30 > 0:22:33It'd be nice to come away with one prize.
0:22:33 > 0:22:35William Titley's a regular entrant at the Trawden Show,
0:22:35 > 0:22:38and even though it's his first time entering a cheesecake,
0:22:38 > 0:22:40he knows what the judges are looking for.
0:22:40 > 0:22:43He's gone for a New York style recipe, just like Silvena.
0:22:43 > 0:22:46I have had a little taste this morning - it does taste good.
0:22:46 > 0:22:49Imagine if I win a prize against all these women.
0:22:49 > 0:22:51They'd string me up, wouldn't they? Hah!
0:22:51 > 0:22:53Silvena might!
0:22:53 > 0:22:55But under this beautiful bunting, the ones to impress
0:22:55 > 0:22:59are cheesecake judges, Sue Pollitt and Judy Morgan-Jones.
0:22:59 > 0:23:01Both home economics teachers for 30 years,
0:23:01 > 0:23:03they're looking for grade-A bakers.
0:23:05 > 0:23:08Best friends since university, they've judged together
0:23:08 > 0:23:12at the Trawden Show for six years, and they always agree on one thing!
0:23:15 > 0:23:17We love it!
0:23:17 > 0:23:20We are the envy of most, a lot of people want to come
0:23:20 > 0:23:22and taste with us but it's not allowed, obviously.
0:23:22 > 0:23:25Well, Silvena's baked raspberry cheesecake
0:23:25 > 0:23:29and Aldo's chilled zesty tofu recipe are ready for testing.
0:23:29 > 0:23:35Kiss... Ciao, good luck!
0:23:35 > 0:23:37You'll need it.
0:23:37 > 0:23:40It's time now for the tent to close to the public,
0:23:40 > 0:23:42and for the judging to commence.
0:23:42 > 0:23:45Our nervous twosome pace the show ground,
0:23:45 > 0:23:47and even though the prize money is only the gesture
0:23:47 > 0:23:50of a few pounds, this competitive pair want
0:23:50 > 0:23:54to save their reputations as top-notch chefs.
0:23:55 > 0:23:57Aprons on, knives at the ready,
0:23:57 > 0:24:00Sue and Judy are ready to get cheesecake tasting.
0:24:03 > 0:24:05Oooh - that's your favourite!
0:24:05 > 0:24:07And as the seven entries are anonymous,
0:24:07 > 0:24:10it's all fair in love and judging.
0:24:10 > 0:24:13What are these harsh critics looking for in a winner?
0:24:13 > 0:24:15Flavour, obviously, and texture again,
0:24:15 > 0:24:17and the appearance of it.
0:24:17 > 0:24:19Standing here, you can pick out the ones
0:24:19 > 0:24:21that look really inviting and tasty.
0:24:22 > 0:24:24The raspberry one for me.
0:24:24 > 0:24:26Silvena's has caught Judy's eye.
0:24:26 > 0:24:32- It is a bit of wow factor, that one. - I think this looks good, though.
0:24:32 > 0:24:35Divided opinion - Aldo's has impressed Sue.
0:24:35 > 0:24:36Let the tasting begin.
0:24:37 > 0:24:41Young pretender, 22-year-old Francesca Stansfield is up.
0:24:41 > 0:24:45Perhaps she'll follow in her mother's footsteps and scoop a first.
0:24:45 > 0:24:48That chocolate's really proper bitter, isn't it?
0:24:48 > 0:24:50It leaves an aftertaste.
0:24:50 > 0:24:51Ooh, that's got to hurt.
0:24:51 > 0:24:54William's Titley's rustic New York recipe is next.
0:24:54 > 0:24:58That one has definitely sunk in middle.
0:24:58 > 0:25:01- It's really smooth. I like that. - That's good.
0:25:01 > 0:25:02Is he still a strong player?
0:25:02 > 0:25:06Time for Kathryn Monk's previous prize-winner to be scrutinised -
0:25:06 > 0:25:08a white chocolate and raspberry concoction.
0:25:10 > 0:25:13- Oh, there's raspberries in it. - It's lovely, isn't it?
0:25:13 > 0:25:15Silvena's desperate to bag a prize -
0:25:15 > 0:25:18but will her baked beauty do it for her?
0:25:18 > 0:25:21Now, then, to your favourite one, in appearance.
0:25:21 > 0:25:26- It cuts really nicely. Beautiful! - Yeah, she's good job there.
0:25:26 > 0:25:29Enough to crown her a champion?
0:25:29 > 0:25:32Aldo won a first yesterday, will his cheesecake make it a double whammy?
0:25:32 > 0:25:35Ooh, I don't like it though.
0:25:35 > 0:25:37- Strange texture. - I don't like that.
0:25:37 > 0:25:39Disaster! Was it tainted by the tofu?
0:25:39 > 0:25:42- I think there's some alcohol in it. - I think there could be.
0:25:42 > 0:25:44And maybe it's changed the texture of cheese.
0:25:44 > 0:25:47Ah - the boozy edge hasn't impressed.
0:25:47 > 0:25:50It's a difficult one, this. I know which are first and second.
0:25:50 > 0:25:52It's difficult, hmm...
0:25:52 > 0:25:58Who's going to come out on top? Ho, ho, ho! Only time will tell.
0:25:58 > 0:26:00Now to put our duo out of their misery.
0:26:00 > 0:26:01Hold onto your hats.
0:26:01 > 0:26:04The wait is over, and the tent re-opens.
0:26:04 > 0:26:07Will either of our top chefs have beaten
0:26:07 > 0:26:09the highly skilled local bakers?
0:26:12 > 0:26:14Oh, there's nothing on mine.
0:26:14 > 0:26:16Oow - a big flop for Aldo!
0:26:16 > 0:26:18You're the first prize!
0:26:18 > 0:26:22No, no! No, no, no! I won the first prize!
0:26:22 > 0:26:25- Oh, well done, girl. - I'm very pleased.
0:26:25 > 0:26:28- I can't believe you got a rosette, and I didn't.- Yes.
0:26:28 > 0:26:32And to rub salt in Aldo's wounds, her win doesn't end there.
0:26:32 > 0:26:36Best in section... It's my cup! It's my cup!
0:26:36 > 0:26:41- I'm not jealous, but it's bothered me. - SILVENA LAUGHS
0:26:43 > 0:26:45Well, what can I say? Well done.
0:26:45 > 0:26:47Thank you very much. You may kiss me.
0:26:47 > 0:26:50I'm very pleased.
0:26:50 > 0:26:54Anyone else get the impression she's pleased?
0:26:54 > 0:26:58And she should be, as she beat fantastic baker, Alison Atkins,
0:26:58 > 0:26:59who's staying modest.
0:26:59 > 0:27:03I've got first place for fruit pie and third for cheesecake,
0:27:03 > 0:27:06which is a miracle. I thought it was a disaster!
0:27:07 > 0:27:10And Silvena also wiped the floor with Kathryn Monk's
0:27:10 > 0:27:12once prize-winning recipe.
0:27:12 > 0:27:17But it did place second, and Kathryn did get four other firsts.
0:27:17 > 0:27:20William's entry didn't place, but there's a sweetener.
0:27:20 > 0:27:22Win or lose, you've still got the cake!
0:27:24 > 0:27:26So, Aldo's not the only one who couldn't beat
0:27:26 > 0:27:28the tough competition here.
0:27:28 > 0:27:32But how's he feeling after losing to his fellow professional chef?
0:27:32 > 0:27:36She's so happy, it's even worth letting her win.
0:27:36 > 0:27:38The competition today was very hard.
0:27:38 > 0:27:43And I went for something more on the edge,
0:27:43 > 0:27:45and I fell off the edge.
0:27:45 > 0:27:48Is Silvena still basking in the glory?! I'll say!
0:27:48 > 0:27:51Oh, I feel good, I feel better than good, really.
0:27:51 > 0:27:53No point being too modest about it.
0:27:53 > 0:27:56What was mind-blowing was the high standard of this competition.
0:27:56 > 0:28:00To have won it, it means so much to me, I'm so proud.
0:28:00 > 0:28:02Well, it's been a long day for everyone in Trawden
0:28:02 > 0:28:05and at least one of our chefs leaves a champion.
0:28:07 > 0:28:09Silvena has three points for her first prize,
0:28:09 > 0:28:13and one extra point for winning best in section - she's galloped
0:28:13 > 0:28:17ahead with a total of six, leaving Aldo in the dust, with only three.
0:28:17 > 0:28:19He's going to need to up his game. Come on, Aldo.
0:28:20 > 0:28:22Next time on Country Show Cook Off...
0:28:22 > 0:28:25our foodie road trip takes our chefs to Kirby Lonsdale,
0:28:25 > 0:28:28for a sweet in a wineglass competition.
0:28:28 > 0:28:31- But, it's not all sweetness and light.- Oh, no...
0:28:31 > 0:28:34- Some crumble in a glass. - You're going to lose!
0:28:34 > 0:28:36She's getting very competitive again.
0:28:53 > 0:28:56Subtitles by Red Bee Media Ltd