0:00:02 > 0:00:04The nation's best-loved chefs are hitting the road...
0:00:04 > 0:00:05This is not Italy.
0:00:05 > 0:00:07..to compete in some traditional country shows.
0:00:07 > 0:00:09I'm hoping to win a rosette.
0:00:09 > 0:00:12On the way, they'll meet some of Britain's best local food producers...
0:00:12 > 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 onto your aprons, it's Country Show Cook Off.
0:00:47 > 0:00:50Today, top chefs Aldo Zilli and Silvena Rowe
0:00:50 > 0:00:53are back in their trusty van, on their country show road trip
0:00:53 > 0:00:57from Pembrokeshire to the Yorkshire Dales.
0:00:57 > 0:01:01Make sure you're on the right side of the road, Aldo, please, you're too much... Aldo!
0:01:01 > 0:01:04- This way, this way, this way. - No, I'm fine, honestly.
0:01:04 > 0:01:07So far, Aldo caught a first for his mackerel dish.
0:01:07 > 0:01:09Gold for Italy!
0:01:09 > 0:01:12Then he scored zilch for his tofu cheesecake
0:01:12 > 0:01:15and as we award points for every Country Show prize,
0:01:15 > 0:01:17he's lagging with three.
0:01:17 > 0:01:19Silvena hasn't done too badly either.
0:01:19 > 0:01:22Her lamb nabbed her two points.
0:01:22 > 0:01:24Then her cheesecake won her first prize
0:01:24 > 0:01:26and best in category, scoring her four points.
0:01:26 > 0:01:28So she's leading with six.
0:01:29 > 0:01:30I'm very pleased.
0:01:30 > 0:01:34So it's oven gloves on as the temperature goes up to regulo 9,
0:01:34 > 0:01:37when our couple leave Trawden...
0:01:37 > 0:01:39..and head up the A65 the 40 miles or so
0:01:39 > 0:01:44to Kirkby Lonsdale to compete at the Lunesdale Agricultural Show.
0:01:45 > 0:01:48Why are you nervous? Are you worried about the competition?
0:01:48 > 0:01:51I'm always nervous about this competition!
0:01:51 > 0:01:55The picturesque village of Kirkby Lonsdale is on the River Lune
0:01:55 > 0:01:58and the view was painted by landscape artist Turner.
0:01:58 > 0:02:01The same view was described by critic John Ruskin as
0:02:01 > 0:02:03"a place naturally divine".
0:02:04 > 0:02:10The current Lunesdale Agricultural Show was first formed in 1839.
0:02:10 > 0:02:15But the town of Kirkby Lonsdale has celebrated its agricultural heritage with a fair
0:02:15 > 0:02:17for almost 800 years.
0:02:17 > 0:02:21The show, then as now, attracts exhibitors from all over the county.
0:02:23 > 0:02:27There's livestock, crafts, and of course, lots of foodies.
0:02:28 > 0:02:31Our recipe rivals will risk their reputation
0:02:31 > 0:02:34as they take on each other and local cooks too.
0:02:35 > 0:02:38About ten years now I've been entering, yes,
0:02:38 > 0:02:40and all the children have grown up through it.
0:02:40 > 0:02:44I just thought I'd enter last year and it was so much fun I thought I'd do it again this year.
0:02:44 > 0:02:48Our experts have entered the quirky category of "dessert in a wine glass" -
0:02:48 > 0:02:51a retro pudding that could lead our chefs to a sticky end.
0:02:52 > 0:02:54It's a very stiff competition,
0:02:54 > 0:02:56there's a lot of very good bakers in Lune Valley.
0:02:56 > 0:02:59Yeah, I quite often do well with my sponge cake and my Swiss roll.
0:02:59 > 0:03:04At another show, I've won the trophy for the most points three years on the trot.
0:03:04 > 0:03:10Competitors have carte blanche for their recipes, which makes the competition more demanding,
0:03:10 > 0:03:12but, as the name of the category suggests,
0:03:12 > 0:03:15there's only one rule Judge Margaret Hodson insists they adhere to.
0:03:15 > 0:03:18The class is a sweet in a wine glass,
0:03:18 > 0:03:20so, we look to see that they are wine glasses.
0:03:20 > 0:03:22Er, that's not a wine glass.
0:03:22 > 0:03:26This is certainly NOT going to be a pushover for our city slicker chefs.
0:03:28 > 0:03:30Silvena Rowe was born in Bulgaria
0:03:30 > 0:03:32but has lived in the UK for more than two decades.
0:03:32 > 0:03:37Her temple to taste-bud tingling is in London's upper-crust Mayfair.
0:03:37 > 0:03:39Silvena is a big fan of a taste test.
0:03:43 > 0:03:47Italian born Aldo Zilli has owned a chain of restaurants,
0:03:47 > 0:03:48cafes and bars.
0:03:48 > 0:03:50Aldo loves to cook anything Italian.
0:03:51 > 0:03:53Mamma mia!
0:03:53 > 0:03:56Our competing chefs arrive in Kirkby Lonsdale
0:03:56 > 0:04:01and park in the grounds of St Mary's Church on the beautiful River Lune.
0:04:01 > 0:04:05And straight away our competitive couple start talking tactics.
0:04:05 > 0:04:09I've chosen one of these elegant, rather large wine glasses.
0:04:09 > 0:04:11I hope it doesn't go against me.
0:04:11 > 0:04:14As long as it's not a fish bowl, like for a red wine, then it's...
0:04:14 > 0:04:16- It is for a red wine, yes. - It is for a red wine?- Mm-hm.
0:04:16 > 0:04:19What are you cooking? That's what I want to know, what are you making?
0:04:19 > 0:04:22I'm doing the favourite ingredient of this neighbourhood - rhubarb.
0:04:22 > 0:04:23I'm cooking rhubarb.
0:04:23 > 0:04:26- What? Rhubarb is the favourite dessert, is it?- Yep.
0:04:26 > 0:04:28Cos I was going to cook rhubarb.
0:04:28 > 0:04:30Only because when you heard I was going to cook rhubarb.
0:04:30 > 0:04:32- No, no.- You were going to do a glorified tiramisu, dear,
0:04:32 > 0:04:35- because you're Italian. - I'm not glorified anything.
0:04:35 > 0:04:38What I'm doing is totally nothing to do with tiramisu.
0:04:38 > 0:04:42But Aldo, you ARE making tiramisu - with a twist.
0:04:42 > 0:04:45So our chefs have a plan and some ingredients,
0:04:45 > 0:04:50but there's another ingredient that's very special to this part of the world.
0:04:50 > 0:04:54Kirkby Lonsdale is near the border of Cumbria and the Yorkshire Dales.
0:04:54 > 0:04:59This lush agricultural setting is home to an amazing landscape - heather moorland.
0:04:59 > 0:05:01These moors are as rare as rainforest
0:05:01 > 0:05:04and home to the red grouse.
0:05:04 > 0:05:08These famous foul only become available from the 12th August.
0:05:08 > 0:05:10Our chefs head to the Four Stones Moor
0:05:10 > 0:05:14to meet game keeper Richard "Wolfie" Wolfenden who can enlighten them
0:05:14 > 0:05:16about these sought-after poultry.
0:05:20 > 0:05:22This is a pair of red grouse.
0:05:22 > 0:05:25This is an old bird, and this is a young bird.
0:05:25 > 0:05:27- That's you.- No, that's you, darling, you're the old bird
0:05:27 > 0:05:29and I'm the young bird, clearly.
0:05:29 > 0:05:34I'm the tender, succulent young bird and you're the tough old one.
0:05:34 > 0:05:35Don't rise to the bait, Aldo!
0:05:35 > 0:05:37How do you know, which is young and old?
0:05:37 > 0:05:40If you look at the primary feathers, so these are the primary feathers,
0:05:40 > 0:05:43if you look at the third primary, it's a lot shorter.
0:05:43 > 0:05:46Oh, I see what you mean, wow, see this is massive.
0:05:46 > 0:05:50Red grouse are found only in Great Britain and Ireland.
0:05:50 > 0:05:52Their main diet is heather.
0:05:52 > 0:05:54- Heather is a very British thing, isn't it?- Yeah.
0:05:54 > 0:05:57I have a lot of heather in my garden, but I have no grouse.
0:05:57 > 0:06:00Grouse can be hung for a gamey flavour,
0:06:00 > 0:06:02but these are the first grouse of the season,
0:06:02 > 0:06:04they're a delicacy eaten fresh.
0:06:04 > 0:06:08These birds are so prized, Wolfie takes a back seat
0:06:08 > 0:06:11and lets our experts prepare him a dish.
0:06:11 > 0:06:15Well, my version, I'm going to take these little breasts off.
0:06:15 > 0:06:17So Wolfie, tell me then, why is there a season,
0:06:17 > 0:06:19a designated season for grouse,
0:06:19 > 0:06:23why do we have the existence of the glorious 12th?
0:06:23 > 0:06:26All different game has different seasons. The grouse is the first.
0:06:26 > 0:06:30Restaurants in London pay undisclosed amounts of money
0:06:30 > 0:06:33to have the grouse flown on the glorious 12th August.
0:06:33 > 0:06:36- This is a beautiful piece of meat. - It is amazing.
0:06:36 > 0:06:37It doesn't need much cooking.
0:06:37 > 0:06:40I feel so privileged to have this in my hands.
0:06:40 > 0:06:45We're going to reduce some shallots, Marsala wine, some stock
0:06:45 > 0:06:48and so there's your shallots, your butter,
0:06:48 > 0:06:52if you don't mind, in a little bit of olive oil, here.
0:06:52 > 0:06:55This is kind of a sweetish sort of sauce
0:06:55 > 0:06:56with a little bit of chilli in it.
0:06:56 > 0:06:59So I'm going to take the seeds out of this chilli.
0:07:01 > 0:07:07OK, so that sauce now is going to have a little bit of this chilli, not too much.
0:07:07 > 0:07:08Now, back to my bird here.
0:07:08 > 0:07:12I'm going to wrap these beautiful little breasts.
0:07:13 > 0:07:17The breasts are wrapped in pancetta and sage leaves.
0:07:17 > 0:07:19What am I doing? Do you want to add something to it now?
0:07:19 > 0:07:23Some Marsala wine, which is a Sicilian sweet wine. OK?
0:07:23 > 0:07:25- OK?- Oh, what a delicious smell!
0:07:25 > 0:07:30Then Wolfie suggests another ingredient that is locally produced.
0:07:30 > 0:07:32Rowanberry jelly.
0:07:32 > 0:07:36Rowan's just one of the few trees that can grow out on these moorlands
0:07:36 > 0:07:40and it grows these orange berries and that's what it's made out of.
0:07:40 > 0:07:42- Rowanberries. - Will this work?
0:07:44 > 0:07:45- Mmm.- How much will I add?
0:07:45 > 0:07:48Ooh, it's yummy! Just a teaspoon.
0:07:48 > 0:07:52OK, so in a small pan, needs to be very hot, with olive oil and butter,
0:07:52 > 0:07:57and the big pan, garlic, chilli and kale.
0:07:57 > 0:07:59Very seasonal vegetable.
0:07:59 > 0:08:03Little bit of stock, gently, cook the vegetables. Done.
0:08:03 > 0:08:09That needs to swap round now, so now we're going to cook these babies.
0:08:10 > 0:08:15OK, these three lovely dishes here are now just cooking together.
0:08:16 > 0:08:20This comes off the heat now.
0:08:22 > 0:08:25- Perfect. - It's just about to turn, the sauce.
0:08:25 > 0:08:28Aw, Mamma mia, this is singing! I have to say,
0:08:28 > 0:08:33- Silvena's done a great job boiling that sauce up.- Thank you, thank you.
0:08:33 > 0:08:36Wolfie, come to your usual place.
0:08:36 > 0:08:39- Yes, Miss.- Talk about taking over! Wolfie, come here!
0:08:39 > 0:08:42Somebody has to, you know how it is.
0:08:42 > 0:08:45Then what we'll do is we'll just...
0:08:45 > 0:08:47open it up on there.
0:08:47 > 0:08:51It's very delicate this way, I think.
0:08:51 > 0:08:54Ooh, look at these, Mamma mia! Ooh!
0:08:56 > 0:08:58That is beautiful.
0:08:58 > 0:09:01Salute! Mmm! Mamma mia!
0:09:01 > 0:09:04Aldo, as delicious as this is, we'd better crack on,
0:09:04 > 0:09:07- we have a show to attend tomorrow. - I wanted to sleep here tonight,
0:09:07 > 0:09:11but apparently she wants to take me away. Come on, then.
0:09:11 > 0:09:13Thank you, Wolfie!
0:09:15 > 0:09:17OK, skip back to the van and get cooking -
0:09:17 > 0:09:21first up, it's Silvena's rhubarb and custard with almond crumble.
0:09:22 > 0:09:25I have some butter here, the butter has to be fridge cold.
0:09:25 > 0:09:28I'm adding some flour to it.
0:09:28 > 0:09:31I'm adding some sugar in there.
0:09:31 > 0:09:34Normally, those are the classic ingredients for a crumble,
0:09:34 > 0:09:38but on my crumble I'll have almonds, so, using your fingers,
0:09:38 > 0:09:43you have to work quite quickly, you need to create chunky bread crumbs.
0:09:43 > 0:09:46On a normal crumble, you arrange the fruit, you put the crumble
0:09:46 > 0:09:50on the top and you bake it. This I'm actually going to describe to you
0:09:50 > 0:09:52as a deconstructed crumble dish.
0:09:52 > 0:09:58Basically it's going to be sugar glazed rhubarb with vanilla custard
0:09:58 > 0:10:00and crumbled biscuit on the top.
0:10:00 > 0:10:04So what I'm going to do now, is actually arrange them on my tray.
0:10:04 > 0:10:07I want them to be good-looking, I don't want them to be
0:10:07 > 0:10:11just tiny little breadcrumbs, I want them quite chunky.
0:10:11 > 0:10:15The crumble clusters are baked at 180 degrees for 15 to 20 minutes.
0:10:15 > 0:10:18What I'll do next, is actually cook my rhubarb.
0:10:18 > 0:10:21I want to stew some rhubarb, I don't need too much,
0:10:21 > 0:10:24I just need to create some delicious, lush, silky sauce.
0:10:24 > 0:10:27Basically, I'm going to use some of my simple syrup,
0:10:27 > 0:10:29which is some water with some sugar.
0:10:29 > 0:10:31We're stewing it, basically.
0:10:31 > 0:10:33We want to create something like a rhubarb soup.
0:10:33 > 0:10:36Stewed rhubarb on its own won't wow the judges.
0:10:36 > 0:10:39Our pro has another cunning plan.
0:10:39 > 0:10:42All I want to do is just, very carefully,
0:10:42 > 0:10:46cut pieces about 1cm long
0:10:46 > 0:10:48and arrange them.
0:10:48 > 0:10:53You'll see what I'm doing, you'll think she's gone mad, what is she doing?
0:10:53 > 0:10:58It's the simplest, the gentlest way of having somewhat cooked,
0:10:58 > 0:11:00but still very crunchy rhubarb.
0:11:00 > 0:11:03Here I have some caster sugar.
0:11:03 > 0:11:05Very carefully, I want each stub covered.
0:11:05 > 0:11:07What the sugar will do now
0:11:07 > 0:11:10is caramelise so beautifully the rhubarb,
0:11:10 > 0:11:14so it will become lovely, golden and crispy on the outside,
0:11:14 > 0:11:17and still a little bit soft on the inside.
0:11:17 > 0:11:21To make her dessert stand out, there's one last twist.
0:11:21 > 0:11:24I'm going to choose the most beautiful-looking pieces I have here.
0:11:24 > 0:11:26Using a potato peeler,
0:11:26 > 0:11:29I'm going to strip some of this rhubarb.
0:11:31 > 0:11:32We need only a few.
0:11:33 > 0:11:34Sugar syrup.
0:11:35 > 0:11:38She glazes both sides with syrup and bakes slowly.
0:11:38 > 0:11:42You can't have rhubarb and custard without custard.
0:11:42 > 0:11:44I need to boil my milk and the cream.
0:11:45 > 0:11:46All going in here.
0:11:46 > 0:11:49The aim is not to cook it too much, but to heat it, really.
0:11:49 > 0:11:53What I want to do is use the yolks as we always do for custard.
0:11:53 > 0:11:55Add the sugar, look at this!
0:11:55 > 0:12:01This is going to make the most fluorescent yellow, orange custard.
0:12:01 > 0:12:07I will then pour my hot milk and cream onto there,
0:12:07 > 0:12:11put it on the top of a stove, which is very daring,
0:12:11 > 0:12:16cos eggs are very fine, very gentle, very temperamental creatures.
0:12:16 > 0:12:20To ensure her custard sets, she adds some cornflour paste.
0:12:20 > 0:12:22Ooh, hello? This is great.
0:12:22 > 0:12:24You have to work quite quickly because this begins
0:12:24 > 0:12:28to cook the egg immediately, this is extremely risky process
0:12:28 > 0:12:33and if I curdle it, my God, the whole nation's going to laugh at me.
0:12:33 > 0:12:36I'm adding my cornflour. And I'm not leaving this,
0:12:36 > 0:12:38you cannot leave custard, you have to watch it.
0:12:38 > 0:12:42I'm very tempted to whack the heat to make it quicker.
0:12:42 > 0:12:43The gentler the heat, the longer the time,
0:12:43 > 0:12:47the more smooth your consistency.
0:12:47 > 0:12:49Add the seeds of one vanilla pod.
0:12:50 > 0:12:52I'm already running out of patience, so, look at me
0:12:52 > 0:12:57putting the temperature up of the heat, I do this all the time.
0:12:57 > 0:13:00This is ready now, so what do we do, because the pan is so hot,
0:13:00 > 0:13:05we need to immediately pour it into a cool object to stop it cooking.
0:13:05 > 0:13:08And you see, the egg has begun to curdle on the bottom.
0:13:08 > 0:13:10Let's see what we think about it.
0:13:13 > 0:13:15Ooh, that is so good!
0:13:15 > 0:13:17This is fabulous, this is a good colour.
0:13:17 > 0:13:23Basically, what we've done is the most beautiful, crispy almond biscuit granules.
0:13:23 > 0:13:24This is so good.
0:13:28 > 0:13:29Perfection!
0:13:29 > 0:13:31They're good.
0:13:31 > 0:13:34See how soft it is, without being gooey and mushy
0:13:34 > 0:13:37like the other preparation we did?
0:13:37 > 0:13:39Here are the glazed rhubarb strips.
0:13:39 > 0:13:41OK, yeah, leave a few for the dessert.
0:13:41 > 0:13:43Really delicious!
0:13:43 > 0:13:46So I have gone for the largest possible wine glass,
0:13:46 > 0:13:50I doubt that any of the other entrants will have such a big glass
0:13:50 > 0:13:53but this is technically a wine glass, there's no two ways about it.
0:13:53 > 0:13:58Very gently, a blob of this on the bottom, I want it to look beautiful,
0:13:58 > 0:14:01I want it to look stunning, but I'm not filling up this glass
0:14:01 > 0:14:04because if I filled this glass with the deliciousness
0:14:04 > 0:14:10that I'm preparing, somebody's going to be really overdoing it too much.
0:14:10 > 0:14:11Yeah, that's fine.
0:14:11 > 0:14:13I'm happy with that.
0:14:13 > 0:14:17I do not want any custard on the walls of the glass.
0:14:17 > 0:14:19Not too much more, though.
0:14:20 > 0:14:23My custard is beautiful...yeah.
0:14:23 > 0:14:26Just looks like a glass of goodness already.
0:14:26 > 0:14:28She's done as much as she can today,
0:14:28 > 0:14:30she'll finish her dessert in the morning.
0:14:30 > 0:14:33So, out of the kitchen, it's time to let Aldo rustle up his dessert -
0:14:33 > 0:14:36summer strawberry tiramisu.
0:14:36 > 0:14:40Six egg yolks in there, now I'm going to put some sugar -
0:14:40 > 0:14:43three tablespoons of sugar -
0:14:43 > 0:14:45and then I'm just going to give them
0:14:45 > 0:14:49a little bit of a beating on this bain-marie.
0:14:49 > 0:14:52Just be carefully the bain-marie is not too hot,
0:14:52 > 0:14:54otherwise you'll end up with scrambled eggs.
0:14:54 > 0:14:57So then cool them down in another bowl,
0:14:57 > 0:14:59I've got some sugar,
0:14:59 > 0:15:06we're going to melt that sugar with some orange peel.
0:15:06 > 0:15:09That pan needs to get extremely hot now, OK,
0:15:09 > 0:15:11because I'm going to just give it a little flame
0:15:11 > 0:15:15with some Grand Marnier, so now I can just start hearing
0:15:15 > 0:15:17the sizzling of the sugar here,
0:15:17 > 0:15:20there you go, see, it starts melting underneath the peel.
0:15:20 > 0:15:24Now all I need to do is squeeze some oranges.
0:15:24 > 0:15:28It's the same method as if you were doing a crepe Suzette,
0:15:28 > 0:15:30the old French dessert.
0:15:31 > 0:15:33I used to love them.
0:15:35 > 0:15:36There you go.
0:15:38 > 0:15:40Look at that flame, eh?
0:15:40 > 0:15:43Beautiful! And then, add the juice.
0:15:45 > 0:15:50This, basically, will do the job that normally coffee would do for me in a tiramisu.
0:15:50 > 0:15:54If you were making tiramisu, you'd have a very nice strong coffee
0:15:54 > 0:15:58to go with it, but in this case, it's caffeine free.
0:15:58 > 0:16:02That's risky - replacing coffee for orange in a tiramisu.
0:16:02 > 0:16:06So we've got some egg whites here and some double cream here,
0:16:06 > 0:16:10so I've got to whisk both of them so, bear with me now.
0:16:10 > 0:16:14With the show looming, how does our chef feel about the competition?
0:16:14 > 0:16:16I'm really looking forward to this one actually
0:16:16 > 0:16:22just to see what flavour, what kind of taste the people up here have.
0:16:22 > 0:16:23Once you start seeing that,
0:16:23 > 0:16:29you're making patterns with your whisk, then you can stop.
0:16:29 > 0:16:34Now, I'm going to go in the cream here, this will take a few seconds.
0:16:34 > 0:16:36Look at that.
0:16:37 > 0:16:41That's done, now we're going to start folding everything in
0:16:41 > 0:16:43and everything's going to come together, we've got
0:16:43 > 0:16:46the mascarpone cheese here, the main ingredient for this.
0:16:46 > 0:16:48That goes into the cream.
0:16:48 > 0:16:52So that looks curdled and not very nice at the moment,
0:16:52 > 0:16:54it looks like, is it going to work?
0:16:54 > 0:16:58Is it going to be all right? Are things going to be OK?
0:16:58 > 0:17:03Then the egg goes in, like, oh, no, that's going to be even worse.
0:17:03 > 0:17:06And then you start bringing the whole thing together.
0:17:06 > 0:17:09So now, what I'm doing is I'm getting rid of all the lumps, yeah?
0:17:09 > 0:17:12We're going to add a little bit of this wonderful vanilla,
0:17:12 > 0:17:15let's try and fold some of this.
0:17:15 > 0:17:18Look at that, wow! Beautiful!
0:17:19 > 0:17:22Beautiful, it's like snow!
0:17:22 > 0:17:26Now we're folding it in with this cream.
0:17:26 > 0:17:28Let me just have a little peek.
0:17:33 > 0:17:39That's singing, singing, dancing, that's going to be a song in a glass for me.
0:17:39 > 0:17:42O sole mio's going to sing tomorrow morning.
0:17:42 > 0:17:45I'm going to put some chocolate onto this other bain-marie here,
0:17:45 > 0:17:49a little touch of butter, that's 70 percent cocoa,
0:17:49 > 0:17:53just added a little touch of cream to that chocolate,
0:17:53 > 0:17:56this is lovely chocolate.
0:17:56 > 0:18:00I apologise in advance, but I have to taste it.
0:18:02 > 0:18:04Mamma mia!
0:18:04 > 0:18:06I'm going to cut some strawberries.
0:18:06 > 0:18:09OK, so what we're going to do is put the strawberries in there,
0:18:09 > 0:18:12and this is only a decoration anyway.
0:18:12 > 0:18:16So, now all I've got to do is building this glass.
0:18:16 > 0:18:20Savoiardi biscuits soaked in the orange liqueur form the next layer.
0:18:20 > 0:18:22Make sure your fingers are clean.
0:18:22 > 0:18:27I get my strawberries, and I will put them as another layer.
0:18:27 > 0:18:31Really crucial that you see all these layers.
0:18:31 > 0:18:34The opposition arrives to, er, help.
0:18:34 > 0:18:36What's going on here? Tell me about those?
0:18:36 > 0:18:39Those are little strawberries dipped in very heavy chocolate.
0:18:39 > 0:18:42It's a bit heavy.
0:18:42 > 0:18:45You know, it has to be pure chocolate melted,
0:18:45 > 0:18:47- you didn't put any cream in there, did you?- No.
0:18:47 > 0:18:48Liar!
0:18:48 > 0:18:51- Looks like there's cream in there. - Yeah, I did put cream in.
0:18:51 > 0:18:53This is never going to set if you put cream in there.
0:18:53 > 0:18:56They will definitely set, they're almost set now.
0:18:56 > 0:18:59Good, well, I'll let you finish because if something occurs here,
0:18:59 > 0:19:02- it's going to be my fault, but it's beautiful!- Ciao.
0:19:04 > 0:19:06They're not set, are they?
0:19:07 > 0:19:10The summer strawberry tiramisu is left to set.
0:19:10 > 0:19:13But there's still a lot to do before the competition commences.
0:19:13 > 0:19:17Tomorrow, the puds will be primped, preened and presented
0:19:17 > 0:19:19to our ever-critical judges.
0:19:19 > 0:19:22It's going to be a tense day. And I can't wait.
0:19:28 > 0:19:32The Lunesdale Agricultural Fair is a great family day out.
0:19:32 > 0:19:36There's everything here, from horse shows to horse power in vintage motors.
0:19:36 > 0:19:40Prize vegetables to vegetable creatures.
0:19:40 > 0:19:43One of the most popular attractions is the baking competition tent.
0:19:43 > 0:19:46The judge that all our cooks - amateur or professional -
0:19:46 > 0:19:49have to impress is Margaret Hodson.
0:19:49 > 0:19:53She knows her onions as she's no newbie to judging at the Lunesdale Show.
0:19:54 > 0:19:57I've been judging about 15 years,
0:19:57 > 0:20:01I think it's very important that people know how to produce
0:20:01 > 0:20:06home cooking and baking, it's much nicer that your bought baking.
0:20:06 > 0:20:09Judging's a tough job, but someone has to do it.
0:20:09 > 0:20:12Yes, you don't feel like lunch when you've finished, no.
0:20:12 > 0:20:14Ooh, love the wellies!
0:20:14 > 0:20:17Aldo and Silvena arrive at the agricultural show
0:20:17 > 0:20:21complete with desserts in glasses and a huge array of decorations.
0:20:21 > 0:20:25But they soon realise there's no disguising the stiff competition.
0:20:25 > 0:20:27Oh, my good God, look at this beauty there!
0:20:27 > 0:20:32- Good, man.- Look at this beauty there already!- You see.
0:20:32 > 0:20:35Uh-oh, Aldo, somebody's done a similar little number to yours here.
0:20:35 > 0:20:38Well, so far so bad, that looks better than mine.
0:20:38 > 0:20:42That looks better than mine and my glass looks like a fish bowl.
0:20:42 > 0:20:46Uh, uh, uh, don't touch my glass with your rough Italian hands!
0:20:46 > 0:20:48Ha-ha-ha! It's decorating time!
0:20:48 > 0:20:51But our duo still keep a beady eye on the opposition,
0:20:51 > 0:20:54looking for any advantage.
0:20:54 > 0:20:55Yes, delicious trifle.
0:20:56 > 0:20:58That is not a wine glass, for sure.
0:20:58 > 0:20:59That's not a wine glass.
0:20:59 > 0:21:03Ssh, I said it quietly, I said it! Can't you whisper things?
0:21:03 > 0:21:06- Yeah, but it's not a... - Whisper, "That's not a wine glass."
0:21:06 > 0:21:08Melissa Bowring has entered that dessert,
0:21:08 > 0:21:09but she knows what she's doing,
0:21:09 > 0:21:12she's been placing entries for ten years
0:21:12 > 0:21:14and she could be the one to watch.
0:21:14 > 0:21:19I've done sweet in a cup, this time, or in a wine glass,
0:21:19 > 0:21:21so that's meant to be a trifle.
0:21:21 > 0:21:23Well, there's quite a stiff competition actually,
0:21:23 > 0:21:26there's quite a few, and it's a good class to do
0:21:26 > 0:21:29because you don't need to have too many ingredients.
0:21:29 > 0:21:31Melissa, I wish you'd told OUR chefs that!
0:21:31 > 0:21:33That's your sauce.
0:21:33 > 0:21:38- Why is it that people just come here and put it down and we have to do the...- We assemble! We assemble.
0:21:38 > 0:21:41We're so worried, we have to do last-minute assembly.
0:21:41 > 0:21:44- What is this? - I'm not using this.
0:21:44 > 0:21:45- What is this?- Nothing.
0:21:45 > 0:21:47Oh, come on, let's see it.
0:21:47 > 0:21:49It's those chocolate strawberries, isn't it?
0:21:49 > 0:21:52- If it cannot be used, it cannot be good.- Ugh!
0:21:55 > 0:21:59I'm arranging my rhubarb around the rim here.
0:21:59 > 0:22:02It's all in the appearance, you see.
0:22:02 > 0:22:05Ah, more is better! As further decoration is stacked up,
0:22:05 > 0:22:08all I can say is, bring it on, Silvena!
0:22:08 > 0:22:10Oh, Aldo, getting better, but please, Aldo, be careful,
0:22:10 > 0:22:14this is not a working surface, this is a display surface.
0:22:14 > 0:22:16No more, please! What are you doing?
0:22:16 > 0:22:18You'll spoil it, please, believe me.
0:22:18 > 0:22:21- This looks beautiful, looks different from the rest of them.- Shut up!
0:22:21 > 0:22:24- Aye-aye-aye-aye! - I've got something in here
0:22:24 > 0:22:27that's going to make all the difference in my life.
0:22:27 > 0:22:30Less is more for competitor Christine Hudson.
0:22:30 > 0:22:34She's a dab hand at Lunesdale and she's been competing here since she was a child.
0:22:36 > 0:22:38This is a strawberry and Cointreau crush.
0:22:38 > 0:22:42You crush the strawberries together, then whip cream with Cointreau,
0:22:42 > 0:22:45then you sir them all up together and it's just got a lovely flavour,
0:22:45 > 0:22:47the Cointreau gives it a really nice flavour.
0:22:47 > 0:22:50It's the first time I've entered this recipe here,
0:22:50 > 0:22:52so we'll see what happens.
0:22:52 > 0:22:56Our duo are feeling the pressure as Christine drops off her dessert.
0:22:56 > 0:22:58Oh, no, don't come!
0:22:59 > 0:23:03No, no! I thought the competition was big enough!
0:23:03 > 0:23:05So this is a wine glass, yeah?
0:23:05 > 0:23:08That's a big wine glass, I'm glad people are using big wine glasses.
0:23:08 > 0:23:12The heat's too much for our pros, so they pack up their boxes of tricks
0:23:12 > 0:23:16and beat a hasty retreat - but the competition doesn't let up.
0:23:16 > 0:23:20Teaching assistant Eileen Mason is a one-woman baking machine,
0:23:20 > 0:23:23entering as many as eight categories.
0:23:23 > 0:23:26I've got fruit cake, lemon cheese,
0:23:26 > 0:23:29um...rum butter,
0:23:29 > 0:23:32dessert in a wine glass, ginger bread,
0:23:32 > 0:23:35egg custard and shortbread.
0:23:35 > 0:23:39All the desserts in a wine glass are ready and on parade.
0:23:39 > 0:23:42The tent is closed - let the judging commence.
0:23:42 > 0:23:46And while the judges get to work, Aldo and Silvena have found
0:23:46 > 0:23:48something else to get competitive about.
0:23:50 > 0:23:53Oh, yeah, his foot is over the line, cheating!
0:23:53 > 0:23:57Back in the tent, home-baking judge Margaret Hudson is working her way,
0:23:57 > 0:24:01scrutinising entries, till she arrives at our fated category.
0:24:01 > 0:24:03Take a deep breath, everybody.
0:24:03 > 0:24:04Appearance first.
0:24:05 > 0:24:08If it looks appetising, you want to eat it, don't you?
0:24:08 > 0:24:14And of course skill and taste. The class is a sweet in a wine glass
0:24:14 > 0:24:17so then you look to see that they are wine glasses.
0:24:17 > 0:24:19And that's a sundae glass.
0:24:19 > 0:24:24Melissa Bowring's controversial trifle container could go against her.
0:24:24 > 0:24:26No, it's not, it's a wine glass, no, it's quite right.
0:24:26 > 0:24:29I thought that that had its own dish at the bottom,
0:24:29 > 0:24:32but it isn't, if you see, it's in a dish.
0:24:32 > 0:24:36Phew! That was close! Time for the taste test.
0:24:36 > 0:24:39Substantial. I think that's meant to be a trifle.
0:24:40 > 0:24:43Maybe a little but runny on the custard.
0:24:43 > 0:24:46Hmm, really, it could have been a bit firmer.
0:24:46 > 0:24:48The ball is in Eileen Mason's court now,
0:24:48 > 0:24:51as our judge evaluates her raspberry port jelly.
0:24:54 > 0:24:56Absolutely delicious!
0:24:58 > 0:25:00Christine Hudson's dessert is next.
0:25:00 > 0:25:04Will her strawberry Cointreau crush pound the competition into cream?
0:25:06 > 0:25:09That's a soft texture, very nice though.
0:25:09 > 0:25:13Judge Margaret's not giving anything away.
0:25:13 > 0:25:18All the prizes are still up for grabs as she reaches for Silvena's rhubarb and custard.
0:25:18 > 0:25:21Maybe a little more in there would have been...
0:25:21 > 0:25:26But it's a big glass, but if it had come up maybe to about there,
0:25:26 > 0:25:32but it's very cleverly done, the top has been all arranged very nicely,
0:25:32 > 0:25:34and there's rhubarb.
0:25:36 > 0:25:40It's a little tart, but a lot of people like tart sweets.
0:25:40 > 0:25:45It's nice after you've had a rich main course, it's very nice.
0:25:48 > 0:25:51It's Aldo's turn to tease Margaret with his twist on tiramisu.
0:25:51 > 0:25:55I like tiramisu, but I've never had a strawberry one before.
0:25:55 > 0:25:58You've never had one with no coffee either!
0:26:00 > 0:26:03It could have had a little bit more coffee.
0:26:03 > 0:26:06Margaret's right to expect coffee in tiramisu, but there isn't any.
0:26:06 > 0:26:09There could have been a little bit more coffee in it.
0:26:09 > 0:26:12Not enough to overpower the strawberries,
0:26:12 > 0:26:16but it is... it's different, it's nice.
0:26:16 > 0:26:18Ah, we've reached the point of no return.
0:26:18 > 0:26:22Margaret has made her mind up and the judge's decision is final.
0:26:22 > 0:26:25So I think that one's number one, Doreen.
0:26:25 > 0:26:28The tension builds as the tent re-opens.
0:26:28 > 0:26:30Has the hard work of our chefs paid off?
0:26:30 > 0:26:33Will they be wallowing in awards?
0:26:33 > 0:26:37- Oh, no, you've won again! - Oh, shut up, I have won nothing!
0:26:37 > 0:26:39Mine hasn't got anything at all.
0:26:39 > 0:26:42- Well, we've won nothing, dear, neither you nor me.- Oh, no!
0:26:44 > 0:26:47Aw, that's a shame, I put so much work in there, you know.
0:26:47 > 0:26:49They haven't gone...you know.
0:26:51 > 0:26:54Look, they haven't even gone down to your rhubarb.
0:26:54 > 0:26:57Well, it has been tasted, but they've just tasted the custard.
0:26:57 > 0:27:00You know what, I'm going to try this.
0:27:00 > 0:27:02You're not meant to do that, Silvena!
0:27:05 > 0:27:06Ugh!
0:27:06 > 0:27:09I think someone's being a bit bitter there.
0:27:09 > 0:27:11What are you doing?
0:27:11 > 0:27:14You're really not supposed to tuck into the dishes like that!
0:27:15 > 0:27:17I can't fault it.
0:27:17 > 0:27:18You've got to try mine.
0:27:20 > 0:27:23Well, it's delicious. Absolutely delicious.
0:27:23 > 0:27:26We're not first, but we are, really.
0:27:26 > 0:27:29Our professional chefs have been pipped to the post of first place
0:27:29 > 0:27:31by Eileen Mason's raspberry port jelly.
0:27:32 > 0:27:36Gracious in defeat, Aldo showers praise on the victor.
0:27:36 > 0:27:38Do you win every year?
0:27:38 > 0:27:41- I have won in the past - You have won in the past?- Yeah.
0:27:41 > 0:27:43Nobody told us you were the one to watch.
0:27:43 > 0:27:49And just to prove it, Eileen's got a trophy for winning the most points in the produce section!
0:27:49 > 0:27:51Whoo! I got a trophy as well!
0:27:53 > 0:27:55Oh, well, onwards and upwards.
0:27:55 > 0:27:57Next show. We don't talk about it.
0:27:59 > 0:28:03They're still smarting - but can our two food fighters bounce back?
0:28:03 > 0:28:05I'm not as depressed, to be honest, today.
0:28:05 > 0:28:09- Only because I lost as well? - That could be the reason.
0:28:09 > 0:28:12Our chefs can pick up points across the week,
0:28:12 > 0:28:16but sadly they both get big zeros for this stage of their road trip.
0:28:16 > 0:28:18The scores remain the same -
0:28:18 > 0:28:19Aldo trails with three points
0:28:19 > 0:28:21and Silvena leads with six points.
0:28:25 > 0:28:29Next time on Country Show Cook Off, our chefs head to Brough in Cumbria
0:28:29 > 0:28:31where they're on a bit of a roll!
0:28:31 > 0:28:34- Fabulous-looking sausage rolls! - Oh, no!
0:28:52 > 0:28:55Subtitles by Red Bee Media Ltd