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 one of the rosettes.
0:00:09 > 0:00:12On the way, they'll meet some of Britain's best local food producers...
0:00:12 > 0:00:16Why would you ever eat a cupcake when you have parkin?
0:00:16 > 0:00:20..before competing head to head with each other...
0:00:20 > 0:00:22It's only a competition!
0:00:22 > 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 > 0:00:30Our chefs are at the mercy of the harshest food critics
0:00:30 > 0:00:33in the land, the beady-eyed country show judges.
0:00:33 > 0:00:36We 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.
0:00:46 > 0:00:50Today, gourmet chefs Aldo Zilli and Silvena Rowe put on
0:00:50 > 0:00:53their seat belts and head off on the next big leg of their country show
0:00:53 > 0:00:56road trip from Pembrokeshire to the Yorkshire Dales.
0:00:56 > 0:00:58They travel through the Cumbrian countryside,
0:00:58 > 0:01:01from Lunesdale to Brough.
0:01:01 > 0:01:03- Ooh! Shh.- They look good, don't they?
0:01:03 > 0:01:06Shh! This is not Italy! We don't cook here!
0:01:06 > 0:01:10So far, our challengers have taken on each other
0:01:10 > 0:01:12and amateur cooks, with mixed results.
0:01:12 > 0:01:16After three dishes, Aldo is lagging, with just three points.
0:01:16 > 0:01:21We give points for a culinary success, and Silvena is in the lead, with six.
0:01:21 > 0:01:23Our competing couple travel to an area
0:01:23 > 0:01:27so lovely it's called the Eden Valley in Cumbria.
0:01:27 > 0:01:30They head to the ancient Westmorland village of Brough.
0:01:30 > 0:01:33This hamlet has a history that can be traced back 2,000 years
0:01:33 > 0:01:37from the Roman fort of Verteris, now the site of medieval
0:01:37 > 0:01:40Brough Castle, to its ancient monuments and Victorian square.
0:01:40 > 0:01:45Brough plays host to an annual agricultural society show.
0:01:45 > 0:01:49This small but popular event was established in 1876,
0:01:49 > 0:01:52and attracts competitors in a variety of categories
0:01:52 > 0:01:54from all over the area.
0:02:00 > 0:02:04Well, it's our local show, and I like to support the local shows,
0:02:04 > 0:02:07and today, I mean, it's a fantastic entry in the baking,
0:02:07 > 0:02:09they've done really well.
0:02:09 > 0:02:12Our professional chefs have entered the Four Sausage Rolls category,
0:02:12 > 0:02:16which sounds a breeze for our pros, but could it be an unsavoury trap?
0:02:19 > 0:02:22The challenge is to beat local cooks like Linda Bowman.
0:02:22 > 0:02:25I've won with my sausage rolls in other places.
0:02:25 > 0:02:27The person to impress is Judge Val Walton,
0:02:27 > 0:02:30and she's ready for a tough battle for the roll of honour.
0:02:32 > 0:02:36It is exciting, cos it's lovely to see everybody's exhibits.
0:02:36 > 0:02:42Our chefs will need nerves of steel to come up with prize-winning pork and pastry perfection.
0:02:43 > 0:02:48Bulgarian born Silvena Rowe adopted the UK as her home decades ago.
0:02:48 > 0:02:50She's a big fan of British produce,
0:02:50 > 0:02:52which she serves up at her restaurant, Quince.
0:02:52 > 0:02:55Silvena is passionate about food, all sorts of food.
0:02:57 > 0:02:59He eats like a giant mouse.
0:03:00 > 0:03:01Aldo Zilli hails from Italy,
0:03:01 > 0:03:05but has made the UK his home for decades too.
0:03:05 > 0:03:09He likes nothing better than adding an Italian twist to British food.
0:03:09 > 0:03:11Mamma mia!
0:03:11 > 0:03:12Mamma mia, indeed.
0:03:12 > 0:03:16Today, our chefs park up in the scenic Cumbrian countryside...
0:03:16 > 0:03:17No, Aldo!
0:03:17 > 0:03:18I lost the door.
0:03:19 > 0:03:23This one is a bit stuck. Hold on, Aldo. Here.
0:03:23 > 0:03:26Wow. It's like magic!
0:03:26 > 0:03:28We're getting good at it.
0:03:28 > 0:03:31..and before long start hatching plans to beat each other
0:03:31 > 0:03:35and the local Brough cooks in the Four Sausage Roll class.
0:03:36 > 0:03:38I'm using pure, beautiful,
0:03:38 > 0:03:41quite coarsely ground pork mince from a local butcher,
0:03:41 > 0:03:45some herbs and spices, but really keeping it very traditional.
0:03:45 > 0:03:49The sausage meat is going to be dressed properly, like an Italian.
0:03:49 > 0:03:51I'm going to add fennel, I'm going to add lots of spices,
0:03:51 > 0:03:54so I'm gonna make a very tasty sausage roll.
0:03:54 > 0:03:56I'm going to go for my own puff pastry.
0:03:56 > 0:04:00I am doing pastry that normally has to be done at 16 degrees Celsius.
0:04:00 > 0:04:05I'm doing it in a little camping van, so it is slightly dangerous.
0:04:05 > 0:04:09And everybody will make their own pastry, and of course I won't!
0:04:09 > 0:04:12I'm going to just buy my pastry already made.
0:04:12 > 0:04:15Oh-oh! That's a bit sneaky, Aldo.
0:04:15 > 0:04:18But before they both get cracking, they're off to visit a cook
0:04:18 > 0:04:20who turned her sweet tooth into big business.
0:04:22 > 0:04:25Our food-fighting duo head to nearby
0:04:25 > 0:04:28Mallerstang Valley in East Cumbria.
0:04:28 > 0:04:30The area has been described by naturalists
0:04:30 > 0:04:32as "England's last wilderness".
0:04:36 > 0:04:39Dalefoot Farm lies in the valley on the River Eden.
0:04:39 > 0:04:43This working farm houses the Country Fare bakery in a converted barn.
0:04:43 > 0:04:47Here, a 12-strong team turn locally produced free range eggs,
0:04:47 > 0:04:51milk and butter into handmade cakes that are sold by the thousands,
0:04:51 > 0:04:54nationally and internationally.
0:04:54 > 0:04:58Silvena and Aldo arrive to meet baker and proprietor Dianne Halliday.
0:04:58 > 0:05:00- Silvena.- Dianne. - Dianne, nice to meet you.
0:05:00 > 0:05:03Hi, you must be Dianne. It smells amazing in here.
0:05:03 > 0:05:06Smells like...smells like sugar and spice.
0:05:07 > 0:05:10We started 13 years ago on my kitchen table.
0:05:10 > 0:05:14My family was growing up and I needed something to do, so, yeah.
0:05:14 > 0:05:17And now you sell to lots of people, including Paris?
0:05:17 > 0:05:19We do, yes. One of the... one of many.
0:05:19 > 0:05:22They're all based on traditional family recipes as well.
0:05:22 > 0:05:23Do you keep them a secret?
0:05:23 > 0:05:25Oh, yes, you are very, very lucky.
0:05:25 > 0:05:27You've got one of my recipes, very lucky!
0:05:27 > 0:05:29I can see a big kitchen in there.
0:05:29 > 0:05:30- Is that where we're doing it?- Yep.
0:05:30 > 0:05:32Let's go.
0:05:32 > 0:05:34# If I knew you were coming I'd have baked a cake. #
0:05:34 > 0:05:37She's going to cook one of her specialities,
0:05:37 > 0:05:41coffee walnut cake with Cumberland rum and butter topping.
0:05:41 > 0:05:44So we're just going to put butter, nice and soft, yep.
0:05:44 > 0:05:46We've put soft brown sugar.
0:05:47 > 0:05:50I think if we just put a bit of rum in now...
0:05:50 > 0:05:52Quite a big spoon!
0:05:52 > 0:05:54Oh, no, lots of spoons. One...
0:05:54 > 0:05:57- Oh, really?- Traditionally, when the babies are christened,
0:05:57 > 0:06:01the first food that any little baby should have is rum butter.
0:06:01 > 0:06:04Sounds like me mum talking!
0:06:04 > 0:06:07Right, so you can see it's nice and soft.
0:06:07 > 0:06:08Ooh, the smell.
0:06:08 > 0:06:11Smells lovely. It's nice.
0:06:11 > 0:06:13- Mmm, yummy.- It hasn't got enough...
0:06:13 > 0:06:15It does, it smells...
0:06:15 > 0:06:16It is delicious.
0:06:16 > 0:06:17It is very rummy.
0:06:17 > 0:06:19We go over to our working stations.
0:06:19 > 0:06:21- Not that we're doing much work, Aldo.- No!
0:06:21 > 0:06:25- Dianne is doing everything.- Shall we put her in the middle so we can help her? You get in the middle.
0:06:25 > 0:06:27Ah, thank you, right. There you go.
0:06:28 > 0:06:31- Oh, it smells so nice in this place. - Oh, you're having a laugh?!
0:06:31 > 0:06:34No, no. Thank you! We need the eggs beating.
0:06:34 > 0:06:36I can give you a fork or my mixer.
0:06:36 > 0:06:37I get all the best jobs!
0:06:38 > 0:06:40Mind your suit!
0:06:40 > 0:06:41Oh, they're perfect now.
0:06:41 > 0:06:45Lovely. The cake will be so fluffy and light now.
0:06:45 > 0:06:46Just like me!
0:06:47 > 0:06:49We're just going to cream...
0:06:49 > 0:06:52- More butter. - More butter, yes. And sugar.
0:06:52 > 0:06:56A pinch of salt, and then a little bit of real vanilla.
0:06:56 > 0:06:59And then in the flour, we're going to put a little bit
0:06:59 > 0:07:02of baking powder, it is self-raising flour,
0:07:02 > 0:07:05but a little bit more powder just gives it a bit more oomph.
0:07:07 > 0:07:09You stay over there, don't worry about it.
0:07:09 > 0:07:11I'll keep the rum butter from escaping.
0:07:13 > 0:07:15You wash your hands, Silvena!
0:07:15 > 0:07:17They add the beaten eggs and flour.
0:07:20 > 0:07:23Plenty of coffee in. And we'll just put the walnuts in.
0:07:26 > 0:07:27Ooh, look at that.
0:07:27 > 0:07:30I tend to make one cake as opposed to two cakes,
0:07:30 > 0:07:32and sandwich it together.
0:07:32 > 0:07:36If you make one cake, it tends to keep it moister.
0:07:36 > 0:07:39It's going to take an hour, that. But here's one we prepared earlier!
0:07:39 > 0:07:40What a relief!
0:07:40 > 0:07:43Look at this. Look how beautifully you have distributed the walnuts.
0:07:43 > 0:07:45- Lots of walnuts.- How rich is that?
0:07:45 > 0:07:47Don't go right to the edge, because if you go right to the edge,
0:07:47 > 0:07:50when I put the top on it will squish out and then it will look a mess.
0:07:50 > 0:07:52And you don't want it to look a mess.
0:07:52 > 0:07:55- You are putting plenty on the top, I see.- Ah, yes.
0:07:55 > 0:07:58So we're not skimping here. Oh, the smell is divine.
0:07:58 > 0:08:03Oh. These tips would be useful for us entering competitions.
0:08:03 > 0:08:04Watch and learn!
0:08:04 > 0:08:10I'm doing that to my sausage rolls later! That's what I'm doing.
0:08:10 > 0:08:13I'm going to start with a nice half. Looks great.
0:08:13 > 0:08:16I could eat that right now.
0:08:18 > 0:08:21Ah, gorgeous. Oh. Can we try?
0:08:21 > 0:08:24Oh, please do.
0:08:24 > 0:08:27Oh, go on, get stuck in, Silvena!
0:08:27 > 0:08:30- You really went for that, didn't you?!- Well, I like cake.
0:08:30 > 0:08:33I'm a bit more sensitive. Can I have a fork?
0:08:33 > 0:08:35SHE LAUGHS
0:08:35 > 0:08:38I can't possibly pick up a cake and eat it like that.
0:08:38 > 0:08:40Oh, no, couldn't do that. This is beautiful.
0:08:41 > 0:08:43Mm. Lick your fingers.
0:08:43 > 0:08:46- Amazing.- It's one of my favourite cakes, this.
0:08:46 > 0:08:47- Good.- Very, very good.
0:08:47 > 0:08:50Competition is never far from our duo's minds,
0:08:50 > 0:08:52as they start to grill Dianne.
0:08:52 > 0:08:55So you mentioned, you do a bit of judging on competitions.
0:08:55 > 0:08:58Any tips for us, as in overall behaviour?
0:08:58 > 0:09:00Stick to the rules.
0:09:00 > 0:09:01Stick to the rules.
0:09:01 > 0:09:03- Stick to the rules. - Sausage roll is sausage roll.
0:09:03 > 0:09:06- It's a sausage roll.- Don't put it in the Cornish pasty section?
0:09:06 > 0:09:09And if it says four sausage rolls, don't take three.
0:09:09 > 0:09:11Oh, really. That's a good tip!
0:09:11 > 0:09:14That's a good tip. Thank you very much.
0:09:14 > 0:09:15I can count to four!
0:09:15 > 0:09:18Good point, Dianne, and as the only rule for the category
0:09:18 > 0:09:21of four sausage rolls, the rest is up to our chefs.
0:09:22 > 0:09:26Aldo thinks sausage meat is the best way to beat the opposition,
0:09:26 > 0:09:28but first he's got to beat the weather.
0:09:28 > 0:09:31What's going on? The rain is following me all over the country!
0:09:31 > 0:09:34I'm making sausage rolls with a little bit of difference.
0:09:34 > 0:09:37Again, I've got my Italian twist again here.
0:09:37 > 0:09:41What I'm going to do is I'm going to just toast a little bit of fennel seeds.
0:09:41 > 0:09:47Here, I've got whole fennel and I'm going to chop this extremely fine.
0:09:49 > 0:09:54Fennel, by the way, it's like that aniseed flavour.
0:09:54 > 0:09:58This is quite toasted now, cos that was very, very hot, that pan.
0:09:58 > 0:10:01OK, so that goes back on with a little bit of oil,
0:10:01 > 0:10:03and I can feel the rain,
0:10:03 > 0:10:07I can feel the rain, but I hope it stays off for a little bit longer,
0:10:07 > 0:10:11because I wanted you to see this, that's why I want to do this here.
0:10:11 > 0:10:14OK, so the fennel now is going to be sauteed,
0:10:14 > 0:10:18I'm going to add a little bit of shallot in there.
0:10:18 > 0:10:19There you go.
0:10:19 > 0:10:23OK, before the rain comes, I'm going to crush this fennel seeds
0:10:23 > 0:10:25with some sea salt.
0:10:25 > 0:10:29Ooh, it's now coming down.
0:10:29 > 0:10:33I don't feel very lucky, because as soon as I start cooking outdoor,
0:10:33 > 0:10:35the rain starts coming down.
0:10:35 > 0:10:39Apple. These have been washed, skin on, and everything.
0:10:41 > 0:10:45We need a couple of apples to flavour this wonderful meat.
0:10:45 > 0:10:48This is the sausage meat, and that's the pork mince.
0:10:48 > 0:10:53The rain is now coming down, so I have to go inside again!
0:10:53 > 0:10:54Come on, then.
0:10:56 > 0:10:58Oh, nice and cosy!
0:10:58 > 0:11:01Once sheltered in the van, Aldo adds pancetta to the mix
0:11:01 > 0:11:03and starts to create his sausage meat filling.
0:11:03 > 0:11:07And now I'm going to blast this pancetta properly with my fennel
0:11:07 > 0:11:09and my shallot.
0:11:09 > 0:11:13The smell is beautiful, it's a little bit of smoky flavour there,
0:11:13 > 0:11:14all of this is going into my mix.
0:11:14 > 0:11:19This was the sea salt and the fennel seeds going in.
0:11:19 > 0:11:24Then we've got an egg, and I'm only going to use one egg yolk,
0:11:24 > 0:11:26going in my mix.
0:11:26 > 0:11:29I need to chop a little bit of this parsley.
0:11:29 > 0:11:31Cos I want to put a little bit of green in there.
0:11:31 > 0:11:36And I do love a little bit of zest in my dishes.
0:11:36 > 0:11:42And now finally, a little bit of breadcrumb goes in. Some pepper.
0:11:43 > 0:11:47This smells absolutely stunning, that fennel, that pancetta,
0:11:47 > 0:11:50that beautiful aroma in there now.
0:11:50 > 0:11:53Mm, it's all in that bowl.
0:11:53 > 0:11:56Sausage meat done, now what were you using for pastry again?
0:11:56 > 0:12:01My magic all-butter, shop-bought pastry.
0:12:01 > 0:12:04OK, so roll the pastry this thickness,
0:12:04 > 0:12:08and then cut the excess off.
0:12:08 > 0:12:10Now, what I'm trying to do here is to make a big,
0:12:10 > 0:12:14big length of two sausage rolls, basically,
0:12:14 > 0:12:16and that to me is enough for two sausage rolls.
0:12:16 > 0:12:18I love it. OK, now, then.
0:12:21 > 0:12:23A bit of this egg wash on there.
0:12:24 > 0:12:28And now you roll, and there's your sausage roll.
0:12:28 > 0:12:30So we're going to cut this right there.
0:12:34 > 0:12:36Lots of egg wash.
0:12:36 > 0:12:38I can't believe the weather.
0:12:38 > 0:12:39HE LAUGHS
0:12:39 > 0:12:41OK, there you go.
0:12:41 > 0:12:43That's sealed nicely.
0:12:43 > 0:12:46There's one, so we're going to cut them at the end there.
0:12:47 > 0:12:50So now, that's going to go all the way down.
0:12:52 > 0:12:55There you go, look at them. They look beautiful.
0:12:55 > 0:12:56We eat with our eyes,
0:12:56 > 0:13:00so Aldo wants his rolls not only to taste great but to look great too.
0:13:00 > 0:13:03I wouldn't really use a sharp knife and go straight in,
0:13:03 > 0:13:05cos it's very dangerous then.
0:13:05 > 0:13:08I don't want to ruin them, so very gently with a pointed knife,
0:13:08 > 0:13:15go in, then if you wanted to, you can go right down the middle
0:13:15 > 0:13:17and you'll make your little crosses.
0:13:17 > 0:13:22What we need to do is use this fantastic egg yolk
0:13:22 > 0:13:24and brush them off.
0:13:24 > 0:13:27I think they look absolutely stunning.
0:13:27 > 0:13:30A sprinkle, just a few seeds on top, like that.
0:13:30 > 0:13:32And these are sesame seeds.
0:13:32 > 0:13:35Again, I don't want to overdo it, because you never know whether
0:13:35 > 0:13:38these judges are going to like these, so let's hope that they go,
0:13:38 > 0:13:43"Wow, this is amazing, what a twist he's given to these sausage rolls,
0:13:43 > 0:13:47"he or she," because I'm assuming they don't know who made them,
0:13:47 > 0:13:50because if they do know who made them, then I would never win anything.
0:13:50 > 0:13:53Nah, come on, Aldo, you know the judging's done blind.
0:13:53 > 0:13:55They've no idea who's entered what.
0:13:56 > 0:14:00I'm going to put this one here, and then cut this one a little bit.
0:14:00 > 0:14:03So that doesn't mean that I'm not going to make that,
0:14:03 > 0:14:06because I'm going to try it, and that's I think the size
0:14:06 > 0:14:08I'm going to make my sausage rolls,
0:14:08 > 0:14:11so they're all going to be the same size.
0:14:11 > 0:14:14I can't believe it, I'm becoming so precious about sausage rolls.
0:14:14 > 0:14:19Oh, no. Oh, no, no, no.
0:14:23 > 0:14:25Looks the same as the others.
0:14:25 > 0:14:30# Hard rains a-gonna fall. #
0:14:30 > 0:14:35Swimming, darling, swimming, swimming! Oh, my God!
0:14:35 > 0:14:38Come on. I've set you all up here. I've cleaned up my surface.
0:14:38 > 0:14:40- OK, ciao, darling. - It's your turn, ciao.
0:14:40 > 0:14:42- Ciao.- I'm going to take my tankard, and I'm going.
0:14:42 > 0:14:45- Ah, the umbrella's going, it's going!- Hang on!
0:14:45 > 0:14:47Now, Silvena's not cutting corners with her pastry.
0:14:47 > 0:14:50Like any good chef, she's making her own.
0:14:52 > 0:14:54We're starting with flour.
0:14:54 > 0:14:58You can mix plain and strong flour, but I'll use plain on this occasion.
0:14:58 > 0:15:00Some salt will go in there.
0:15:00 > 0:15:04Water. Just a little bit of lemon juice goes in there.
0:15:04 > 0:15:08Working it gently, you're going to achieve a very, very rough pastry.
0:15:08 > 0:15:12So at this stage I'm going to show you, I'm going to tip it over.
0:15:12 > 0:15:15Work it until we get it into a ball.
0:15:15 > 0:15:21The idea is to mash it until it becomes fairly pliable.
0:15:21 > 0:15:22And it's a good workout, basically.
0:15:22 > 0:15:25It's very good for your bingo wings.
0:15:25 > 0:15:28Bingo wings averted, let the pastry rest in the fridge.
0:15:28 > 0:15:30After an hour or two, it's ready to roll.
0:15:32 > 0:15:35Making sure the butter and the pastry are the same softness,
0:15:35 > 0:15:36so the butter is not too soft,
0:15:36 > 0:15:40so I'm going to use some of the butter to show you the idea.
0:15:41 > 0:15:44This is what we need to do, cover the entire surface,
0:15:44 > 0:15:46everything gets covered.
0:15:46 > 0:15:49And we begin to work. You only roll in one direction.
0:15:49 > 0:15:53I'm going to roll up and down, but not left and right.
0:15:53 > 0:15:54Don't worry about it not being equal,
0:15:54 > 0:16:00don't worry about butter escaping, I will show you what is a single turn.
0:16:00 > 0:16:04A single turn is one, two. This is how a single turn.
0:16:04 > 0:16:06Again, I'm very tempted to do that,
0:16:06 > 0:16:09but I mustn't. I still keep the same direction.
0:16:09 > 0:16:13Once you roll it to this length, you do another single turn one, two.
0:16:13 > 0:16:18Roll again, third turn is one, two, at which stage your pastry is ready.
0:16:18 > 0:16:20Each turn gives you nine layers,
0:16:20 > 0:16:24which means that this pastry now should have 27 layers.
0:16:25 > 0:16:29She chills the puff pastry and starts her sausage meat.
0:16:29 > 0:16:32I'm going to do very traditional sausage roll recipe.
0:16:32 > 0:16:34The best quality pork mince you can get.
0:16:34 > 0:16:40About two teaspoons of the dry herbs, salt, pepper.
0:16:40 > 0:16:43I'm going to use a little bit of Worcestershire sauce.
0:16:43 > 0:16:48It's very, very British. Some sage.
0:16:48 > 0:16:50Fresh thyme, this goes in there as well.
0:16:50 > 0:16:54All of this, I will amalgamate together. No egg, nothing else.
0:16:54 > 0:16:57Just the breadcrumbs will go in here.
0:16:58 > 0:17:01This needs to be very, very well mixed together.
0:17:01 > 0:17:05The rain is coming here as well. With my other hand I'm wiping.
0:17:05 > 0:17:08I hope there is no holes in the roof, but so far so good.
0:17:08 > 0:17:10And this is looking good.
0:17:10 > 0:17:11She lets the meat chill,
0:17:11 > 0:17:15and moves to last stage of that temperamental puff pastry.
0:17:15 > 0:17:16I have to work quite fast with it.
0:17:16 > 0:17:18I want it to be fairly thin, and long.
0:17:20 > 0:17:23I will do my sausages about six centimetres each,
0:17:23 > 0:17:26so I need this to be 24 centimetres at least.
0:17:27 > 0:17:30Let's see. Perfection, OK.
0:17:30 > 0:17:34So basically what I'm going to do is just trim it now.
0:17:34 > 0:17:37I want the sausages to be quite chunky. This is too thick.
0:17:37 > 0:17:41Remember, you need about 20 minutes in the oven,
0:17:41 > 0:17:45and it's pork, it cooks quite slowly.
0:17:45 > 0:17:48So you want it to be quite a generous amount, you really
0:17:48 > 0:17:52don't want it to be far too thick either, cos it will never cook.
0:17:53 > 0:17:56OK. I'm not going to really,
0:17:56 > 0:18:00really apply too much pressure other than what you see me doing here.
0:18:00 > 0:18:03I want this beautiful edge to show.
0:18:03 > 0:18:05People think sausage rolls are simple.
0:18:05 > 0:18:07Nah, not when you do them properly.
0:18:10 > 0:18:14And there it is. Look how beautiful this is.
0:18:14 > 0:18:17Right, this is where my ruler is going to come now and help me.
0:18:19 > 0:18:20Oh, good God.
0:18:20 > 0:18:23I don't want the shape spoilt.
0:18:25 > 0:18:28Well, that's not the same size, is it? You idiot.
0:18:28 > 0:18:31Basically, let's measure with this one.
0:18:31 > 0:18:34It is quite stressful working in these conditions.
0:18:34 > 0:18:37I may not look it, I may be all the cool cat, but really...
0:18:37 > 0:18:40I am feeling a little bit under pressure.
0:18:40 > 0:18:44OK, we are ready to go. Fabulous looking sausage rolls.
0:18:44 > 0:18:47Who'd have thought that a simple sausage roll
0:18:47 > 0:18:49could become such a challenge?
0:18:49 > 0:18:51These two really want to win.
0:18:51 > 0:18:53Will Silvena's home-made puff pastry have the wow factor,
0:18:53 > 0:18:56or will it be Aldo's shop-bought pastry?
0:18:56 > 0:18:58Let's see how they turn out.
0:19:02 > 0:19:06OK. And there they are, they are looking outstandingly beautiful.
0:19:06 > 0:19:08Even if I say so myself.
0:19:09 > 0:19:12Ah, gorgeously cooked underneath as well.
0:19:12 > 0:19:14Yeah, this is the right side, this is how I'm going to display them.
0:19:14 > 0:19:16Lovely! And what about yours, Aldo?
0:19:16 > 0:19:20They've opened up. Oh, no. So that's no good.
0:19:20 > 0:19:22Well, there was a split there cos I scored them,
0:19:22 > 0:19:26and I said don't score them too much, and I scored them too much.
0:19:26 > 0:19:30So I can't use those three. Nah, I'm not happy with this.
0:19:30 > 0:19:32I'm just going to make four more.
0:19:32 > 0:19:35Nah, it's too wet and damp to do anything about it now.
0:19:35 > 0:19:36Wait till the morning.
0:19:43 > 0:19:49I'm up so early, the sun's rising. Ah, the fresh air,
0:19:49 > 0:19:53the sheep, but let's talk sausage rolls, shall we?!
0:19:53 > 0:19:56I'm not too happy with these, so I'm going to have another go.
0:19:56 > 0:19:58But I'm not throwing these away yet,
0:19:58 > 0:20:02because you never know what might happen in that oven again.
0:20:04 > 0:20:07You never know, Aldo! Better get moving, then!
0:20:07 > 0:20:10He's using the same method, pastry, sausage meat,
0:20:10 > 0:20:12but this time he doesn't score them.
0:20:12 > 0:20:14Oh, lovely and fresh from the oven!
0:20:14 > 0:20:17Could this give him the edge over Silvena?
0:20:22 > 0:20:25The Brough Annual Agricultural Society Show brings visitors
0:20:25 > 0:20:29and exhibitors together to strut their stuff and show off their wares.
0:20:31 > 0:20:35I've entered the ginger biscuits, shortbread, Victoria sandwich
0:20:35 > 0:20:38and chocolate cake.
0:20:38 > 0:20:41Last year, I got first with my ginger biscuits.
0:20:41 > 0:20:43I was really surprised.
0:20:43 > 0:20:44Oh, did you, love?
0:20:44 > 0:20:47You can display your talents for crafts, food sculptures,
0:20:47 > 0:20:49art and, of course, all sorts of baking.
0:20:50 > 0:20:54I just want to test my ability to cook, because I've never
0:20:54 > 0:20:57baked before, and I just learned how to bake here, in England.
0:20:59 > 0:21:03The person to astonish is Val Walton, and she's no pushover.
0:21:03 > 0:21:05This is her first year of judging the baking,
0:21:05 > 0:21:08but she's no stranger to these competitions.
0:21:08 > 0:21:12I suppose I won quite a few shows, baked all the classes myself,
0:21:12 > 0:21:14so yeah, I know what to look for.
0:21:14 > 0:21:16It's show time!
0:21:16 > 0:21:19Silvena and Aldo head to the exhibition tent
0:21:19 > 0:21:21to place their entries.
0:21:21 > 0:21:23And they weigh up the competition.
0:21:23 > 0:21:26This will be number one, because this is how they should be, the edge should be here.
0:21:26 > 0:21:28My edge is here but my edge is open, slightly open.
0:21:28 > 0:21:31A sausage roll's a sausage roll.
0:21:31 > 0:21:33Mm, no, they have rules and regulations here.
0:21:33 > 0:21:36I wonder shall I put a little note, with a description?
0:21:36 > 0:21:37I'll go and ask.
0:21:37 > 0:21:39Oh-ho! She's very keen to win,
0:21:39 > 0:21:42and she wants the judges to know that her pastry is handmade.
0:21:42 > 0:21:44Do you think the judges will know?
0:21:44 > 0:21:49- The judge will know the difference. You don't need to put a description. - Oh, really?- I'm sure.- Mm. OK.
0:21:49 > 0:21:52Mm-hm. I think that's why they judge that way.
0:21:52 > 0:21:54OK, then. Thank you very much.
0:21:54 > 0:21:56- OK. You're welcome.- All right.
0:21:56 > 0:21:59Well, I've been assured that the judge will know
0:21:59 > 0:22:03the difference that my one's the homemade pastry, so fingers crossed.
0:22:03 > 0:22:04Mine really stand out!
0:22:04 > 0:22:07I don't know whether it's a good thing or a bad thing, to be honest.
0:22:07 > 0:22:10It just depends whether they're looking for flavour, really.
0:22:10 > 0:22:11Your ones look gigantic, of course.
0:22:11 > 0:22:13I told you to stick with smaller ones.
0:22:13 > 0:22:15- I know.- They look good, no?
0:22:15 > 0:22:17- They look great. - They're a bit big, but...- Yeah.
0:22:17 > 0:22:19I don't know if size matters.
0:22:19 > 0:22:21- Always.- Not in sausage roll world.
0:22:21 > 0:22:24Not in the world of sausage rolls!
0:22:24 > 0:22:27Local lass Linda Bowman's in the same category,
0:22:27 > 0:22:29and knows that quality can't be rushed.
0:22:29 > 0:22:32The pastry took me a long time, cos it's flaky pastry,
0:22:32 > 0:22:35so that was a bit longer.
0:22:35 > 0:22:37For Linda, it's all about the taking part.
0:22:37 > 0:22:39She's entered seven categories.
0:22:39 > 0:22:44Because if t'show's not kept going by entries, they'll just collapse.
0:22:44 > 0:22:49So you know, it doesn't matter what you do, what you enter, just do it.
0:22:49 > 0:22:52It's only 30p to enter any class.
0:22:52 > 0:22:54Ho-ho! Won't break the bank, then!
0:22:54 > 0:22:57Our chefs have got five minutes to spare and check out the show.
0:22:57 > 0:22:59And something's caught Aldo's eye.
0:22:59 > 0:23:00I want to show you...
0:23:00 > 0:23:01What?
0:23:01 > 0:23:03..a leek.
0:23:03 > 0:23:04SHE LAUGHS
0:23:04 > 0:23:05SHE GASPS
0:23:05 > 0:23:06Look at that leek.
0:23:06 > 0:23:09- Wow!- That is a leek!
0:23:09 > 0:23:11What's going on there? This is incredible.
0:23:11 > 0:23:13- I know.- This is, like, such intricate work.
0:23:13 > 0:23:16Wow! This is the village of the icing queens, you know?
0:23:16 > 0:23:19I just am very impressed with the icing skills of this village.
0:23:19 > 0:23:23What it is with this show, it is not a lot, but it's quality.
0:23:26 > 0:23:30The tent closes and judge Val Walton get poised to adjudicate.
0:23:31 > 0:23:34Our rivals have had a couple of damp days in Brough,
0:23:34 > 0:23:39and whilst they await their fate, they warm up over a nice cup of tea.
0:23:39 > 0:23:42Well, I'm going to be intrigued to see what she's gone for.
0:23:42 > 0:23:43It's only one judge, isn't it?
0:23:43 > 0:23:47Well, she might've gone for a freshly baked in the morning,
0:23:47 > 0:23:48two hours ago, pastry...
0:23:48 > 0:23:51like yours. That's what she might've gone, for sure.
0:23:51 > 0:23:55- Cos my one went down... - She'll never let me forget this, that I made it twice!
0:23:55 > 0:23:56Back in the tent,
0:23:56 > 0:24:00Val is about to pass judgment on all sausage roll entrants.
0:24:00 > 0:24:01So, I always start off with a look,
0:24:01 > 0:24:04make sure that they're evenly matched.
0:24:04 > 0:24:08I'm looking to see if they've cooked right through the pastry.
0:24:08 > 0:24:11That one there isn't and it's stuck to the baking tray.
0:24:11 > 0:24:14That one's done fine, it's risen nicely.
0:24:14 > 0:24:17They're not too bad at matching.
0:24:17 > 0:24:20Next to get the soggy bottom test is Silvena.
0:24:23 > 0:24:26Yeah, slightly harder...harder done.
0:24:27 > 0:24:31Now it's local cook Linda Bowman. Will she pass the first hurdle?
0:24:31 > 0:24:33Those are a different sort of pastry.
0:24:33 > 0:24:36They're quite light, are those, but...
0:24:36 > 0:24:38Aldo gets the "firm bottom" check.
0:24:40 > 0:24:44Bottoms assessed, it's time for Val to take a judicious nibble!
0:24:46 > 0:24:48That one's nice as well. That's...
0:24:49 > 0:24:51Now I'm going to taste it, just to see.
0:24:56 > 0:24:58That's quite spicy. Nice sausage meat.
0:25:00 > 0:25:02Very tasty, that one, actually.
0:25:02 > 0:25:05- Very nice. - Looks like Aldo's recipe's paid off.
0:25:05 > 0:25:06These are actually still warm.
0:25:06 > 0:25:09Probably freshly made this morning, which is a plus,
0:25:09 > 0:25:10for the pastry, cos it's still crispy.
0:25:10 > 0:25:12They're always best on the first day.
0:25:12 > 0:25:14All baking's always best fresh out of the oven.
0:25:14 > 0:25:17Linda Bowman's up for the taste test now.
0:25:18 > 0:25:20That one's done well, it's well cooked.
0:25:20 > 0:25:23There's the sausage meat in the middle and the pastry's
0:25:23 > 0:25:26just slightly underdone at the bottom there, on that one.
0:25:26 > 0:25:28A nice, flaky pastry.
0:25:28 > 0:25:31Yeah. I don't know what else to say about that one, really.
0:25:31 > 0:25:34Well, Val hasn't given much away there, Linda.
0:25:34 > 0:25:39Last is Silvena. What will Val make of her homemade pastry?
0:25:39 > 0:25:41That one, not just quite sure about that one.
0:25:41 > 0:25:43Could've done with a bit more cooking in the middle.
0:25:43 > 0:25:46The sausage meat's just not hard enough done but yet,
0:25:46 > 0:25:49the outside's cooked. It's probably too hot an oven to...
0:25:55 > 0:25:59That one, again, it's...it's quite a spicy sausage meat...
0:26:00 > 0:26:03..but it flavours well with the pastry.
0:26:03 > 0:26:05I like that one, when it's, um, when I've tasted it.
0:26:05 > 0:26:09That's a turn up! It's her sausage meat that's left her in with a chance.
0:26:11 > 0:26:14With bated breath, Aldo and Silvena enter the tent.
0:26:14 > 0:26:19Will they be on a "roll" or will there be tears before teatime?
0:26:19 > 0:26:25Hey-hey! There's a little red note under mine!
0:26:25 > 0:26:28I've got nothing. Wow. That's amazing.
0:26:28 > 0:26:30I'm absolutely...
0:26:30 > 0:26:34I can't do a speech, cos there's nobody here!
0:26:34 > 0:26:37I'm really, really shocked, I have to say. I'm so shocked.
0:26:37 > 0:26:39- Oh, dear!- Oh, well, I'm pleased for you.- Oh, dear!
0:26:39 > 0:26:41Well, certainly you worked very hard for that.
0:26:41 > 0:26:46- I thought they were very good, so I don't understand what happened here. - OK, so that got second.
0:26:46 > 0:26:47- Yeah?- That got third.
0:26:47 > 0:26:50Yeah. I knew this would be, but this isn't cooked underneath.
0:26:50 > 0:26:52I saw it earlier. You know, you...
0:26:52 > 0:26:55Look at mine. That's perfection.
0:26:55 > 0:26:57Sorry. Even though I say so myself.
0:26:57 > 0:27:00- Yeah.- Look how thin the pastry is. That's what...that's what's made it.
0:27:00 > 0:27:03Yours is beautiful, man. I don't know what's wrong with yours.
0:27:03 > 0:27:08- Because they were 12 hours old, that's what's wrong with mine. - It's because you made fresh pastry.
0:27:08 > 0:27:10Aldo, no, Aldo. I'll tell you the key is to...
0:27:10 > 0:27:15- You shoulda bought your pastry, love.- No, Aldo, the key is to make them two hours before,
0:27:15 > 0:27:16and this is what the problem is.
0:27:16 > 0:27:19- Are you upset?- No, I'm not bothered about it, because...
0:27:19 > 0:27:21- Your face looks bothered. - No, I'm not bothered.
0:27:21 > 0:27:22She is bothered!
0:27:22 > 0:27:24That's disappointing for Silvena,
0:27:24 > 0:27:27but has Linda done any better in the sausage roll stakes?
0:27:27 > 0:27:31- Oh, nothing, you see.- Yeah.
0:27:31 > 0:27:33But I wouldn't've given myself a prize for that.
0:27:33 > 0:27:36I would. They're really nice.
0:27:36 > 0:27:38Anyway, I can eat them now, so that'll be fine!
0:27:39 > 0:27:41Ah, that's a shame, Linda.
0:27:41 > 0:27:44But have other entrants fared better in their chosen categories?
0:27:44 > 0:27:46Yeah, I've got first for my shortbread,
0:27:46 > 0:27:50first for my Victoria sandwich and first for my ginger biscuits.
0:27:50 > 0:27:53This time I got first place again, so nobody can beat me!
0:27:55 > 0:27:58Aldo's got first prize, but it seems that's not enough for him.
0:27:58 > 0:27:59Excuse me, guys, to interrupt you.
0:27:59 > 0:28:02I've just come first on the sausage roll front.
0:28:02 > 0:28:04Do I get a rosette?
0:28:04 > 0:28:06No, you just get your red ticket.
0:28:06 > 0:28:07- Is that it?- Yes.
0:28:07 > 0:28:09It's more the rosette I want.
0:28:09 > 0:28:13Give it a rest, Aldo! Rosette? We give points for a victory.
0:28:13 > 0:28:16You've won first prize, giving you three points,
0:28:16 > 0:28:18and a grand total of six.
0:28:18 > 0:28:21Silvena gets nothing today, but she stays on six points too.
0:28:21 > 0:28:25The scores are level, so it's all to play for.
0:28:25 > 0:28:29Next time on Country Show Cook Off: it's the last day to gain points
0:28:29 > 0:28:32and win the week, so our duo have to pull out all the stops.
0:28:32 > 0:28:33I can't wait!
0:28:33 > 0:28:35Smells bella!
0:28:54 > 0:28:57Subtitles by Red Bee Media Ltd