0:00:02 > 0:00:05- The nation's best-loved chefs are hitting the road.- This is not Italy!
0:00:05 > 0:00:08To compete in some traditional country shows.
0:00:08 > 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 > 0:00:16Why would you ever eat a cupcake when you have parkin?
0:00:16 > 0:00:19Before competing head-to-head with each other...
0:00:19 > 0:00:21APPLAUSE
0:00:21 > 0:00:23- It's only a competition! - It's only a show!
0:00:23 > 0:00:25..and the great British public.
0:00:25 > 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.
0:00:46 > 0:00:49Today, top chefs Aldo Zilli and Silvena Rowe buckle up
0:00:49 > 0:00:52and take to the road for their final leg of their trip
0:00:52 > 0:00:55from Pembrokeshire to the Yorkshire Dales.
0:00:55 > 0:00:58They travel from Brough in Cumbria to Muker in Yorkshire.
0:00:58 > 0:01:00Which side of the road are you driving on?
0:01:00 > 0:01:02- Is it left?- I'm not sure.
0:01:02 > 0:01:05- We're in England.- I don't know, are we on this side?- Yeah.
0:01:05 > 0:01:07You're the driver, I'm the driven.
0:01:07 > 0:01:11So far, our contenders have battled each other and amateur cooks
0:01:11 > 0:01:15for prizes in country shows with varying degrees of success.
0:01:17 > 0:01:19They're neck-and-neck with six points each.
0:01:19 > 0:01:22Whoever places highest today, if they place at all,
0:01:22 > 0:01:23will win the week.
0:01:24 > 0:01:26Are you confident for tomorrow?
0:01:26 > 0:01:31Well, I'm going to be myself. I'm going to do exactly what I do.
0:01:31 > 0:01:32You're going to be a chef tomorrow?
0:01:32 > 0:01:35Yes, I'm going to be a chef and see what happens.
0:01:35 > 0:01:38- What about you? - I'm going to be a housewife tomorrow.
0:01:38 > 0:01:39SHE LAUGHS
0:01:42 > 0:01:44Our rival chefs travel to Muker,
0:01:44 > 0:01:48a village of only 60 inhabitants in Upper Swaledale
0:01:48 > 0:01:50in the most northerly of the Yorkshire Dales.
0:01:50 > 0:01:53To many, this is the most beautiful of the Dales,
0:01:53 > 0:01:56surrounded by high fells and stunning countryside.
0:01:56 > 0:01:59The name Muker reflects the village's Norse roots
0:01:59 > 0:02:01and means "narrow acre".
0:02:01 > 0:02:04Each year, this tiny village becomes a Mecca
0:02:04 > 0:02:07for some 2,000 visitors for the annual Muker Show.
0:02:09 > 0:02:12This hugely popular show was founded in 1893
0:02:12 > 0:02:16and attracts visitors for its brass bands, sing-alongs
0:02:16 > 0:02:20and, for the more energetic among us, fell races.
0:02:20 > 0:02:22Plus there's crowd-pulling sheepdog trials
0:02:22 > 0:02:25and home-produce competitions.
0:02:27 > 0:02:30It's a ritual in some respects.
0:02:30 > 0:02:34It's something that's gone on for well over a hundred years.
0:02:34 > 0:02:36It's just a very old-fashioned show, as it should be,
0:02:36 > 0:02:40and it's got all the baking and the vegetables
0:02:40 > 0:02:43that things had years and years and years ago.
0:02:43 > 0:02:46I love it because of where it is, really, and the people are lovely.
0:02:46 > 0:02:49Our professional chefs have entered the wait for it
0:02:49 > 0:02:51Two Items of Food from a Dales Kitchen
0:02:51 > 0:02:54Displayed on a Breadboard category.
0:02:54 > 0:02:58Our chefs will have to be inventive to interpret Yorkshireness
0:02:58 > 0:03:00and could lead to a sticky end.
0:03:02 > 0:03:04They'll have their work cut out
0:03:04 > 0:03:07beating local cooks like Lesley Calvert.
0:03:07 > 0:03:11It's a challenge to try and beat some of the other bakers.
0:03:11 > 0:03:13And it's good fun.
0:03:13 > 0:03:15But the person to knock out is judge Val Punchard.
0:03:15 > 0:03:18And she'll be looking for a good, clean fight.
0:03:18 > 0:03:20Val knows what makes a hit.
0:03:21 > 0:03:24It could be anything, absolutely anything.
0:03:24 > 0:03:25When you read the class entry,
0:03:25 > 0:03:29it gives the whole scope of whatever you want, really,
0:03:29 > 0:03:31as long as it's on a breadboard.
0:03:31 > 0:03:33So what our chefs make is up to them,
0:03:33 > 0:03:36but they'll need to be showstoppers to win them the week.
0:03:37 > 0:03:41Food author, newspaper columnist and restaurateur Silvena Rowe
0:03:41 > 0:03:45was born in Bulgaria but loves her adopted home, Britain.
0:03:45 > 0:03:47I'm British, you're Italian, remember.
0:03:47 > 0:03:49You're British, with an accent like that?
0:03:49 > 0:03:51Of course. I'm very British, exotic British.
0:03:51 > 0:03:54Aldo Zilli is a chef with many talents.
0:03:54 > 0:03:56He's held the record for pancake tossing,
0:03:56 > 0:04:00but when he's not flipping a crepe 117 times a minute,
0:04:00 > 0:04:04he likes to bring a bit of Italian passion to his cooking.
0:04:04 > 0:04:07O Sole Mio is going to sing tomorrow morning.
0:04:07 > 0:04:09# O sole mio... #
0:04:09 > 0:04:11Didn't have to wait for that one.
0:04:11 > 0:04:13Our chefs park up for the last time this week
0:04:13 > 0:04:16on the banks of the beautiful River Swale in the Yorkshire countryside.
0:04:16 > 0:04:18This wild river runs for 72 miles
0:04:18 > 0:04:21and is popular with anglers fishing for barbel,
0:04:21 > 0:04:23a sort of bearded freshwater carp.
0:04:23 > 0:04:25But our couple don't have fish on their minds,
0:04:25 > 0:04:29it's a bit of R&R they're after.
0:04:29 > 0:04:31I'm all right, Jack!
0:04:31 > 0:04:34- Table?- Hang on second.
0:04:34 > 0:04:37SHE LAUGHS
0:04:37 > 0:04:38- Struggling?- There you go.
0:04:38 > 0:04:40No! No! It's not done properly.
0:04:40 > 0:04:42- There's your coffee table. - It's not done properly!
0:04:42 > 0:04:45Oh, come on, you two, no sitting around enjoying the view.
0:04:45 > 0:04:47You've got to come up with a plan
0:04:47 > 0:04:50to break the scores deadlock and win the week.
0:04:50 > 0:04:52It's our last competition and we need to win.
0:04:52 > 0:04:55Whether you or me win, we need to win, we can't let the locals win.
0:04:55 > 0:04:57We've got to take the flag home.
0:04:57 > 0:05:00See, she is the one that wins everything.
0:05:00 > 0:05:01Calvert. Remember that name.
0:05:01 > 0:05:04- She wins everything every year. - Every year.
0:05:04 > 0:05:08Our category is Two Items of Food from a Dales Kitchen
0:05:08 > 0:05:10Displayed on a Breadboard.
0:05:10 > 0:05:11Displayed on a breadboard?
0:05:11 > 0:05:14- Cheeseboard? Breadboard? - I don't have a breadboard.
0:05:14 > 0:05:16- What is your dish called? - I'm not telling you nothing.
0:05:16 > 0:05:21I'm going to do something that the housewives and everybody at home
0:05:21 > 0:05:23will say, "I can do that, no problem."
0:05:23 > 0:05:26OK. I've made an extra effort. I've gone the extra length for it.
0:05:26 > 0:05:30Wait and see how princely this cake is going to be.
0:05:30 > 0:05:33- Ooh! Did I say cake? Sorry.- Oh!
0:05:33 > 0:05:35Both our chefs want to wow the judges
0:05:35 > 0:05:39by cooking up what they think is typically Dales fare.
0:05:39 > 0:05:41And to get some tips, they head into the village
0:05:41 > 0:05:44where tomorrow's country show will take place.
0:05:46 > 0:05:49The picture-perfect village of Muker in Swaledale
0:05:49 > 0:05:52is a hidden treasure that nestles in the northern Yorkshire Dales.
0:05:52 > 0:05:57It's home to a church, a woollen shop, village pub and not much more.
0:05:57 > 0:05:59But then who needs more?
0:05:59 > 0:06:02What this village lacks in size, it gains in character.
0:06:02 > 0:06:05# I'll never forget him The leader of the pack. #
0:06:05 > 0:06:07ENGINE REVS
0:06:10 > 0:06:12Go, Granny, go! Ha-ha!
0:06:12 > 0:06:15Our duo are here to elbow their way into Dales life
0:06:15 > 0:06:17and get an edge over the competition,
0:06:17 > 0:06:20so they go to meet Muker locals Alison Stringer and Nick Turner
0:06:20 > 0:06:23who are at the hub of the village community.
0:06:23 > 0:06:25This is so beautiful. It looks like a picture postcard.
0:06:25 > 0:06:28And you run your own business here, a teashop?
0:06:28 > 0:06:31Yeah, that's right, that's right. Teashop, shop, B&B.
0:06:31 > 0:06:33- All these things...- We're doing all these little bits.
0:06:33 > 0:06:35- Multi-tasking.- Yeah, yeah.
0:06:35 > 0:06:38- And you've got lots of bedrooms? - No, just the one room.
0:06:38 > 0:06:40One bedroom? How cool is that? That's where I'm staying.
0:06:40 > 0:06:43- Are you always fully booked? - Oh, yeah, I know, Aldo!
0:06:43 > 0:06:47Like the B&B, the shop is small and sells locally-sourced produce.
0:06:47 > 0:06:49But it's the tearoom kitchen
0:06:49 > 0:06:51where our chefs head to get tips on Yorkshire fare.
0:06:51 > 0:06:54Alison's going to cook her renowned
0:06:54 > 0:06:56whisky and Glendale ginger wine cake.
0:06:56 > 0:06:59Glendale ginger is a local ginger wine. Non-alcoholic.
0:06:59 > 0:07:02- This is it?- Yep.
0:07:02 > 0:07:04- We've got plenty of alcoholic whisky, so...- Yeah.
0:07:04 > 0:07:06Yeah.
0:07:06 > 0:07:07- Ooh!- But I actually made...
0:07:07 > 0:07:09- That smells nice. I love ginger, anyway.- Yeah.
0:07:09 > 0:07:11Ooh, yeah, that smells very nice.
0:07:11 > 0:07:15I always think Yorkshire food is about fruit and beer and alcohol.
0:07:15 > 0:07:18- Really?- Yeah.- That's good to know. - Keep everybody warm.
0:07:18 > 0:07:21That's good to know because tomorrow for the competition,
0:07:21 > 0:07:23I'm doing a cake, and I'm going to alcoholise it.
0:07:23 > 0:07:25Yeah. So we start with the butter.
0:07:25 > 0:07:28It's just a creamed cake recipe, really, and...
0:07:28 > 0:07:31- Are you needing some muscle? - I think I do need some muscle.
0:07:31 > 0:07:32- OK. Aldo.- Go on, then.
0:07:32 > 0:07:35No, no, Aldo, come on. You've dressed appropriately.
0:07:35 > 0:07:36Aldo's dressed for the occasion.
0:07:36 > 0:07:38Look, he's enjoying this.
0:07:38 > 0:07:42Normally I use a big food processor and do everything in bulk, but...
0:07:42 > 0:07:44Then why didn't you this morning, then?
0:07:44 > 0:07:45Because you're a big Italian, Aldo.
0:07:45 > 0:07:49I've got raisins, sultanas and small Vostizza currants.
0:07:49 > 0:07:51It's been soaked in the Glendale ginger.
0:07:51 > 0:07:56Just gives them a lovely, much fatter and softer texture.
0:07:56 > 0:07:58- What do you want a hand with? - Right, we need some sugar in there.
0:07:58 > 0:08:01- Oh, the fun continues! - Some nice soft brown.
0:08:01 > 0:08:04Go on, then. Just carry on. Carry, carry on now.
0:08:04 > 0:08:06- Get you to do all the work. - It's getting slightly harder.
0:08:06 > 0:08:10- Can I put this in Aldo's bowl? - Yeah.
0:08:10 > 0:08:13Because I don't want him to say I'm not doing any work. OK, Aldo?
0:08:13 > 0:08:16Oh! God, this is hard work!
0:08:16 > 0:08:19- And the plain flour. This is ground almonds.- Yeah.
0:08:19 > 0:08:21It moistens up the cake, does ground almonds.
0:08:21 > 0:08:22Yeah, yeah. It would, yeah.
0:08:22 > 0:08:26- Sorry. Keep going. - It's all right.
0:08:26 > 0:08:28So I tend to put one egg in and a little bit of flour
0:08:28 > 0:08:30and four eggs in total.
0:08:30 > 0:08:32Four eggs in total.
0:08:32 > 0:08:34THEY LAUGH
0:08:34 > 0:08:36I've never seen him working so hard!
0:08:38 > 0:08:41Put some flour in there, come on!
0:08:41 > 0:08:43So the loaf I'm doing tomorrow,
0:08:43 > 0:08:46if I use tea, what is the best tea to use for flavour?
0:08:46 > 0:08:47- Earl Grey is often used.- OK.
0:08:47 > 0:08:50This is the local advice, a local tip.
0:08:50 > 0:08:51- Or a strong tea.- Is it popular?
0:08:51 > 0:08:55Yeah. I use a tea loaf with, um...and people spread butter on it.
0:08:55 > 0:08:58Let's finish this cake.
0:08:58 > 0:08:59Please, don't be like that.
0:08:59 > 0:09:02You do work in a kitchen. What is the matter with you?
0:09:02 > 0:09:04Well, I didn't plan to work in a kitchen.
0:09:04 > 0:09:06- I'll give it back to you now. - There we go.
0:09:06 > 0:09:08How much whisky did you put in there?
0:09:08 > 0:09:11- Um...I think there's about 50ml. - 50ml.
0:09:11 > 0:09:14- And then what I do is feed the cake afterwards.- Yes.- Oh!
0:09:14 > 0:09:16Soak for a few weeks with whisky.
0:09:16 > 0:09:18- Oh!- Yeah. - I do like a bit of whisky.
0:09:18 > 0:09:20Add finely-chopped fresh ginger
0:09:20 > 0:09:22and then dried mixed spices to the bowl.
0:09:22 > 0:09:28Alison's cake bakes in the oven for around 90 minutes at 150 degrees.
0:09:28 > 0:09:31And then we end up with...These are smaller ones that I made earlier.
0:09:31 > 0:09:35That's my little dibber. It's a very important device, is the dibber.
0:09:35 > 0:09:37- Are you feeding with whisky? - We feed with the whisky.
0:09:37 > 0:09:40We do it that way one week and then turn it around the next week.
0:09:40 > 0:09:41- Ah!- Do it on the bottom.
0:09:41 > 0:09:45It's just how much you think it can take, really.
0:09:45 > 0:09:48But you can eat it straightaway. I mean, it's a nice, moist cake.
0:09:48 > 0:09:51But fruitcake is always best left for...I would say a good month.
0:09:51 > 0:09:54Do you think people in this country still do this?
0:09:54 > 0:09:57I do, yeah. I think there's a big, big tradition, especially in Muker.
0:09:57 > 0:10:01For the show tomorrow, everybody's been baking.
0:10:01 > 0:10:03They've all been coming in, buying ingredients.
0:10:03 > 0:10:05- Oh!- No pressure there, then(!)
0:10:05 > 0:10:07No pressure. But I'm doing something special.
0:10:07 > 0:10:10Right now, I worry about texture. I want your texture.
0:10:10 > 0:10:11This is nice and moist.
0:10:11 > 0:10:13I've seen what you're doing, I'm going to apply it tomorrow.
0:10:13 > 0:10:18So those will be put away and then this is what happens later.
0:10:18 > 0:10:20- Can I?- Help yourself.
0:10:20 > 0:10:24This is...amazing.
0:10:24 > 0:10:27- I love the spice. - Very nice with the ginger.
0:10:27 > 0:10:29- Mm! - Well done. I could eat that all day.
0:10:29 > 0:10:32No, you can't eat cake all day!
0:10:32 > 0:10:35Alison's given our duo plenty of food for thought.
0:10:35 > 0:10:37The scores are 6-6,
0:10:37 > 0:10:40and it's your last chance to go into the baking battle and win the week.
0:10:40 > 0:10:43So you'd better get cracking!
0:10:45 > 0:10:47First up to go all Yorkshire is Silvena
0:10:47 > 0:10:50with her Yorkshire tea loaf and rhubarb and vanilla jam.
0:10:50 > 0:10:54And she starts by preparing her fruits.
0:10:54 > 0:10:55This recipe's very simple.
0:10:55 > 0:10:59I will admit I've never done it before, but it should be easy.
0:10:59 > 0:11:02Using two teabags of really strong tea,
0:11:02 > 0:11:07I'm going to put a bit of water. That should be enough.
0:11:07 > 0:11:08A little bit of rose-water.
0:11:08 > 0:11:12Not too much, because it can be very, very strong, so not too much.
0:11:12 > 0:11:14About the equivalent of one teaspoon is enough.
0:11:14 > 0:11:16Then I will also put a glug of brandy
0:11:16 > 0:11:18because I like the taste of it.
0:11:18 > 0:11:21A bit of honey. Not too much.
0:11:21 > 0:11:24Again, the equivalent of one teaspoon of honey.
0:11:24 > 0:11:25Delicious.
0:11:25 > 0:11:29And the fruit can go in now, as well.
0:11:29 > 0:11:31What we're going to do with that fruit now
0:11:31 > 0:11:35is allow it to soak overnight. The more you soak it, the better.
0:11:36 > 0:11:39The fruit will be become delicious and plump and moist.
0:11:39 > 0:11:41Ooh, just like my mum! Like all good cooks,
0:11:41 > 0:11:44she's soaked some fruits the day before.
0:11:44 > 0:11:46And the fruit should be very tasty.
0:11:46 > 0:11:49So what I'm going to do is just drain it.
0:11:49 > 0:11:51This is really deliciously plump.
0:11:51 > 0:11:53So I'm going to put this aside
0:11:53 > 0:11:55and I'm going to get on with my dry mixture.
0:11:55 > 0:11:57Like I said, this is extremely simple.
0:11:57 > 0:12:00Flour and we have some spices.
0:12:00 > 0:12:04We have nutmeg, we have cinnamon and baking powder.
0:12:04 > 0:12:07What I'm going to add now, which is a little bit alternative,
0:12:07 > 0:12:12is two teaspoons of delicious medium-cut orange marmalade.
0:12:12 > 0:12:15The brown sugar goes in here, as well.
0:12:15 > 0:12:19Some butter, melted butter and one egg.
0:12:19 > 0:12:21Give it a good mix together.
0:12:21 > 0:12:23You know what, I'm going to put my hands
0:12:23 > 0:12:26because I want to feel this dough with my hands.
0:12:26 > 0:12:29And that is the best way to know is it working well.
0:12:29 > 0:12:33So what we'll do now is actually add our fruit to it.
0:12:34 > 0:12:35It's quite a lot of fruit.
0:12:35 > 0:12:40But every amazing cake does have a lot of fruit.
0:12:40 > 0:12:41I think we're ready to go.
0:12:41 > 0:12:45I have put a couple of lemons in here because it's very windy.
0:12:45 > 0:12:48I'm going to remove them now and hoping the paper will not fly out,
0:12:48 > 0:12:50which the paper will fly out.
0:12:50 > 0:12:52So, OK, what I'm going to do now is this.
0:12:52 > 0:12:54I'm going to put a little bit on the bottom.
0:12:54 > 0:12:56Oh, my God!
0:12:56 > 0:12:58SHE LAUGHS
0:12:58 > 0:12:59OK, I have to work very quickly now
0:12:59 > 0:13:02while the wind is a little bit subsided.
0:13:02 > 0:13:04OK? Perfect!
0:13:04 > 0:13:06- Hey, Aldo.- Hey, baby.
0:13:06 > 0:13:09How we doing? Ooh, smells delicious!
0:13:09 > 0:13:11So this will go now, um...
0:13:11 > 0:13:13OK, Aldo, excuse me.
0:13:13 > 0:13:15Oh, my goodness me!
0:13:15 > 0:13:17Ooh, that's a bit of a squeeze!
0:13:17 > 0:13:21The cake goes into the oven for around one hour at 180 degrees.
0:13:21 > 0:13:23- How are you doing there? - I'm doing good, thank you.
0:13:23 > 0:13:26Out of the kitchen, Silvena, and give Aldo a chance
0:13:26 > 0:13:29to get started on his rascals and Yorkshire curd tart.
0:13:29 > 0:13:31First up, the rascals.
0:13:31 > 0:13:33These teacakes date back to Elizabethan times.
0:13:33 > 0:13:35They're similar to scones,
0:13:35 > 0:13:37but in Yorkshire, they're considered biscuits.
0:13:37 > 0:13:39Or is it scones?
0:13:40 > 0:13:42OK, so, what have I got in here?
0:13:42 > 0:13:45I've got plain flour, eggs, baking powder.
0:13:45 > 0:13:48I've got some fruit peel, I've got butter, mixed spice
0:13:48 > 0:13:52and then you add your egg and milk in
0:13:52 > 0:13:55and this really should form a dough.
0:13:55 > 0:13:59And then you shape your rascals
0:13:59 > 0:14:02and then we bake them with some cherries
0:14:02 > 0:14:04and then we should be all right tomorrow.
0:14:04 > 0:14:07Hopefully, they'll stay nice and moist for me.
0:14:07 > 0:14:09There's my rascals.
0:14:09 > 0:14:12Smells bella! Wonderful!
0:14:12 > 0:14:14Bella! Ha-ha-ha!
0:14:14 > 0:14:16Aldo rolls his dough about 2cm thick
0:14:16 > 0:14:19and cuts his rascals with a pastry cutter.
0:14:21 > 0:14:22Let's do one with a plain side.
0:14:22 > 0:14:25All right, what should we do, plain or not?
0:14:25 > 0:14:27- The curly side. I like the curly side.- You like my curlies?
0:14:27 > 0:14:29They're going to be quite disfigured
0:14:29 > 0:14:31by the time you've finished with them so...
0:14:31 > 0:14:34The curly side is going to look quite rustic, like,
0:14:34 > 0:14:36"Look what I've done deliberately!"
0:14:36 > 0:14:40Now, a little brush with milk and egg yolk and I'm going to decorate.
0:14:40 > 0:14:42Oh, now, this is going to be fun, let's see you doing that.
0:14:44 > 0:14:47- I'm quietly watching, please don't give me...- Isn't she terrible?
0:14:47 > 0:14:50- ..kind of thunder looks, you know. - Not too much, Aldo.
0:14:50 > 0:14:53Don't go over the top again, Aldo.
0:14:53 > 0:14:55Do you like that? Do you like that? Or shall I...?
0:14:55 > 0:14:57- It's very Italian. - Do you want to decorate one?
0:14:57 > 0:15:00I notice how he's using his imagination
0:15:00 > 0:15:03and every single rascal is going to be different in decorating.
0:15:03 > 0:15:06- Yes, of course.- There's nothing predictable about Aldo Zilli.
0:15:06 > 0:15:08Aldo Zilli actually is full of surprises.
0:15:08 > 0:15:12And each one of those little rascals is going to rise into
0:15:12 > 0:15:15a tremendous architectural creation with a very different topping.
0:15:16 > 0:15:18SHE LAUGHS
0:15:18 > 0:15:21- Ladies and gentlemen, my rascals. - Perfect!
0:15:21 > 0:15:24The rascals go in the oven for 20 minutes at 180 degrees.
0:15:24 > 0:15:30Whilst they cook, Silvena gets going with her rhubarb and vanilla jam.
0:15:30 > 0:15:33One kilo of rhubarb, one kilo of preserving sugar.
0:15:33 > 0:15:36About four or five tablespoons of pectin
0:15:36 > 0:15:40and two vanilla pods and this is it.
0:15:40 > 0:15:42Oh, I don't want the vanilla in.
0:15:43 > 0:15:45Amazing! So easy.
0:15:45 > 0:15:46Right, so...
0:15:48 > 0:15:50..I'm going to rest now.
0:15:50 > 0:15:51It's looking stunning.
0:15:51 > 0:15:56She leaves the jam to cool and set and checks on her tea loaf.
0:15:56 > 0:15:58That perfect, that's done, that's moist.
0:15:58 > 0:15:59That is amazing.
0:15:59 > 0:16:02You should not remove it immediately because it's still too hot.
0:16:02 > 0:16:06So I'm going to let it rest here for a while until it cools down,
0:16:06 > 0:16:08and then I'll tip it over and it's done.
0:16:08 > 0:16:10But this is ready, this is good.
0:16:10 > 0:16:12Silvena, are you ready to look at my rascals?
0:16:12 > 0:16:14Oh, darling, show me your rascals!
0:16:14 > 0:16:16They smell good, don't they?
0:16:16 > 0:16:21They look like I want to eat them now with a bit of clotted cream. Ha-ha!
0:16:21 > 0:16:25Mamma mia, my rascals are ready!
0:16:25 > 0:16:26He's so excited.
0:16:26 > 0:16:30Aldo moves onto the sweet pastry base for his curd tart.
0:16:32 > 0:16:34He fills the case with baking beans
0:16:34 > 0:16:37and while it blind bakes, starts the filling.
0:16:37 > 0:16:39I've got some white sugar here,
0:16:39 > 0:16:41I've got some soft butter.
0:16:41 > 0:16:43I'm going to cream this butter.
0:16:43 > 0:16:46Lovely, to make lovely cream.
0:16:46 > 0:16:50And now I'm going to add my flour, my fruits,
0:16:50 > 0:16:52my raisins go in there.
0:16:52 > 0:16:54I've got some curd cheese here
0:16:54 > 0:16:57which I'm going to add this egg.
0:16:57 > 0:16:59This is very local.
0:16:59 > 0:17:03I'm going to zest a couple of lemons.
0:17:04 > 0:17:08A little touch of this nutmeg, just a little bit.
0:17:08 > 0:17:10Now, let's start mixing this.
0:17:10 > 0:17:14And mix the whole thing together.
0:17:14 > 0:17:15All I need now is my pastry case
0:17:15 > 0:17:18and I'm going to fill it with this wonderful mix
0:17:18 > 0:17:21and then let's hope for the best.
0:17:21 > 0:17:23Aldo, your creation is ready now.
0:17:23 > 0:17:26- Be careful now, don't drop it, whatever you do.- Ooh!
0:17:26 > 0:17:28Here we go.
0:17:28 > 0:17:31Now, I've got some lemon cheese.
0:17:31 > 0:17:33Just spread this on the bottom.
0:17:33 > 0:17:37And then we're going to fill it.
0:17:37 > 0:17:39Oh, smells really good!
0:17:39 > 0:17:42Right to the top.
0:17:42 > 0:17:45Well, I think this has got a chance, actually.
0:17:45 > 0:17:48I won't tempt fate or anything. In the oven I go.
0:17:49 > 0:17:52- Don't bang your head now.- No, I'm a bit worried about dropping it.
0:17:52 > 0:17:55- Thank you.- What would you do without me, really?
0:17:55 > 0:17:59- Well, you know...Open the oven. - Yes, not that you are very grateful.
0:17:59 > 0:18:02- Oh, God! What is she like? - You know, I...
0:18:02 > 0:18:03La miseria!
0:18:03 > 0:18:05Goodbye, little cake.
0:18:05 > 0:18:07While the curd tart bakes,
0:18:07 > 0:18:10Silvena makes a start on her teacake decoration
0:18:10 > 0:18:12with fruit-shaped marzipan.
0:18:12 > 0:18:15Using some orange marmalade, I'm going to glaze the top
0:18:15 > 0:18:18because I want to get those fruits stuck on the top.
0:18:18 > 0:18:21So this here, this is the perfect orange.
0:18:21 > 0:18:23I'm going to cut them in halves.
0:18:25 > 0:18:27And this makes the cake really, really
0:18:27 > 0:18:30just the most amazing creation.
0:18:30 > 0:18:35I mean, this is really quite delicious. I love marzipan.
0:18:35 > 0:18:37And now for the tricky bit.
0:18:37 > 0:18:40This is really quite special. This is edible.
0:18:40 > 0:18:43It's gold leaf. Pure gold, 24-carat gold.
0:18:43 > 0:18:45Look at this, eating pure gold.
0:18:46 > 0:18:49Oh, it feels good. You can get used to it, really.
0:18:49 > 0:18:51SHE LAUGHS
0:18:51 > 0:18:53This is pretty amazing.
0:18:53 > 0:18:56Oh, wow! It looks really good, doesn't it?
0:18:56 > 0:18:59- Look at the spring. This is good texture inside.- Can I feel?
0:18:59 > 0:19:01Yeah. Don't put your fingers through,
0:19:01 > 0:19:03but feel, because it will teach you
0:19:03 > 0:19:06what the inside of a fruit loaf should be like.
0:19:06 > 0:19:09- That's if I want to learn it. - I think you should.
0:19:09 > 0:19:11I think it looks amazing. Well done, girl.
0:19:11 > 0:19:13Thank you so much. It means a lot when he says that.
0:19:13 > 0:19:15That's very, very good.
0:19:15 > 0:19:17That's my winner. Can I borrow some gold?
0:19:17 > 0:19:19Oh, excuse me! No way! No way!
0:19:19 > 0:19:23Aw! Now, let's have a little check in the oven.
0:19:23 > 0:19:24See what the tart is doing.
0:19:24 > 0:19:27Ooh, that's ready to go.
0:19:27 > 0:19:30It's wobbling in the middle.
0:19:30 > 0:19:35Mm! Oh! The smell!
0:19:35 > 0:19:37- Really, really good smell. - Ooh, it looks delightful.
0:19:37 > 0:19:39And with everything ready for tomorrow's show,
0:19:39 > 0:19:42our couple relax with a nice cuppa.
0:19:42 > 0:19:44Here's your cup of tea, love. My cake is done.
0:19:44 > 0:19:46- Oh, thank you, darling. - Salute.- Cheers.
0:19:46 > 0:19:49This is our final show. Good luck to us tomorrow.
0:19:53 > 0:19:56The Muker Show attracts huge crowds for a village so small.
0:19:56 > 0:19:58The reason it's so popular is clear.
0:19:58 > 0:20:01It's not just the stunning location and displays of animals.
0:20:01 > 0:20:03There's an exhibition tent
0:20:03 > 0:20:06where you show off your genius of growing veg,
0:20:06 > 0:20:08flair for flower arranging, gift for jewellery making
0:20:08 > 0:20:10and forte for food.
0:20:12 > 0:20:15Aldo and Silvena arrive clutching their entries.
0:20:15 > 0:20:17And for Aldo, it's getting too much.
0:20:17 > 0:20:20It gets to me as soon as I get to this point.
0:20:20 > 0:20:22It gets to my stomach. It's like a little nerves coming in.
0:20:22 > 0:20:24Yes, you may well have butterflies.
0:20:24 > 0:20:27Whoever gets the highest place today will win the week.
0:20:27 > 0:20:32And the pressure's on, especially when they see the competition.
0:20:32 > 0:20:35This is very high standard. Look at those. Look at those.
0:20:35 > 0:20:37- Very high standard. - It's extremely high standard.
0:20:39 > 0:20:43Mm. Time to get creative with their display.
0:20:43 > 0:20:45Look at this flan! Oh!
0:20:45 > 0:20:47Oh!
0:20:47 > 0:20:48Ah!
0:20:48 > 0:20:50I put the gold leaf on yesterday
0:20:50 > 0:20:52and I wanted to put a little bit more today,
0:20:52 > 0:20:55but it still looks stunning, anyway, so I'm very happy with that.
0:20:55 > 0:20:58Even though Silvena and Aldo are very competitive,
0:20:58 > 0:21:01she's willing to give him a hand because he's all fingers and thumbs.
0:21:01 > 0:21:04Now, the way we're going to arrange it is this way now.
0:21:04 > 0:21:06And we're going to put it like that.
0:21:06 > 0:21:08I knew she'd become useful at some point in my life.
0:21:08 > 0:21:12IMITATES ALDO: I knew she would become useful at some point at life.
0:21:12 > 0:21:16Our duo know the person to beat is Leslie Calvert.
0:21:16 > 0:21:18She's won this category in the past.
0:21:18 > 0:21:21And not only is she a competitor, she's a steward.
0:21:21 > 0:21:23Yeah, it is quite strange when I've got produce in there,
0:21:23 > 0:21:27but obviously I can't say anything, um...
0:21:27 > 0:21:32and it's just like...please! And hope it wins.
0:21:32 > 0:21:35I just realised that the woman I was talking to and taking advice
0:21:35 > 0:21:38is the woman that has won year after year after year.
0:21:38 > 0:21:40So basically, I listen to nothing she says
0:21:40 > 0:21:43and that is why when I ask her, what do you think about my thinking,
0:21:43 > 0:21:48she was, like, the organiser here, she says, "Oh, it's OK".
0:21:48 > 0:21:50Leslie isn't the only person to watch.
0:21:50 > 0:21:52There's another local cook, Gill Gurton.
0:21:52 > 0:21:56Yeah, I've got a loaf of brown bread and a jar of lemon curd.
0:21:56 > 0:21:59Last year, I won a cup for my brown bread,
0:21:59 > 0:22:02which was quite amazing for me, yeah.
0:22:02 > 0:22:04Come on, you two, hurry up!
0:22:06 > 0:22:08All up to them now.
0:22:08 > 0:22:11Well, Aldo, your fate may be with the gods,
0:22:11 > 0:22:14but the goddess you have to impress is judge Val Punchard.
0:22:14 > 0:22:17She knows her baking.
0:22:17 > 0:22:19I have a little shop in Hawes.
0:22:19 > 0:22:23We sell sandwiches and a lot of home-baked cakes and puddings.
0:22:23 > 0:22:27And she knows what she's looking for in a winning dish.
0:22:27 > 0:22:31Taste has got to overrule presentation.
0:22:31 > 0:22:32Totally.
0:22:35 > 0:22:38The Muker Silver Band arrives as the tent closes
0:22:38 > 0:22:40and the judging gets going.
0:22:42 > 0:22:44To take their minds off their fate,
0:22:44 > 0:22:47Aldo and Silvena go and get some sheepdog action.
0:22:47 > 0:22:50It's like a marathon, it's like Olympics for sheep, I think.
0:22:50 > 0:22:53- Because they're running very fast. - The dogs are so clever.
0:22:55 > 0:22:56Where do we start?
0:22:56 > 0:22:58Back in the tent, Val is approaching the bench
0:22:58 > 0:23:01where our chefs' entries await her verdict.
0:23:01 > 0:23:03She judges blind.
0:23:03 > 0:23:06The entries are numbered, and Val has no idea who's entered what.
0:23:06 > 0:23:12First up is steward, competitor and rival to our chefs Lesley Calvert.
0:23:12 > 0:23:14That's nice.
0:23:14 > 0:23:18She stands back nervously and watches Val assess her work.
0:23:18 > 0:23:21I like this one. Very, very nice.
0:23:21 > 0:23:24And now it's Lesley's lemon curd.
0:23:26 > 0:23:30Val's not giving away much as she moves on to Gill Gurton's entry.
0:23:30 > 0:23:34She has the same two items on her breadboard.
0:23:34 > 0:23:37That's absolutely gorgeous. That's beautiful, that one.
0:23:37 > 0:23:40But Gill has won prizes for her brown bread before.
0:23:42 > 0:23:44Very, very good.
0:23:48 > 0:23:51Mm! That lemon curd is excellent.
0:23:53 > 0:23:57Silvena is next to get rated. Val starts with her jam.
0:23:57 > 0:24:02Rhubarb vanilla jam. Sounds very interesting.
0:24:02 > 0:24:04Wow! Look at that.
0:24:06 > 0:24:08Mm! That's gorgeous.
0:24:08 > 0:24:12Now she casts her eye at the 24-carat creation.
0:24:12 > 0:24:15I don't really want to do this.
0:24:15 > 0:24:18It's presented so nicely.
0:24:18 > 0:24:20I can feel the moistness.
0:24:21 > 0:24:23Mm, that's lovely.
0:24:23 > 0:24:27Really nice. Very, very moist.
0:24:27 > 0:24:30Chunky. I like chunky, that's good.
0:24:30 > 0:24:34Would love to sit down, afternoon tea and eat that one.
0:24:34 > 0:24:37Oh-ho! It's looking good for Silvena.
0:24:37 > 0:24:39Now Aldo's tart gets the taste test.
0:24:42 > 0:24:44Mm!
0:24:44 > 0:24:46Lovely.
0:24:46 > 0:24:49Finally, it's crunch time for those rascals.
0:24:50 > 0:24:53Mm! It's something different.
0:24:53 > 0:24:55It looks home-made.
0:24:55 > 0:25:00It's very much a sort of farmhousey sort of style of baking.
0:25:00 > 0:25:05And the sort of thing you could imagine set out for afternoon tea.
0:25:05 > 0:25:09Good, hearty and full of flavour.
0:25:09 > 0:25:13All the entries have been tasted, but it can still go any way.
0:25:14 > 0:25:16Our twosome re-enter the tent.
0:25:16 > 0:25:18Will it still be a score draw?
0:25:18 > 0:25:21Whoever gets the highest place today will win the week.
0:25:21 > 0:25:24- Oh, my God!- Well done, girl.
0:25:24 > 0:25:26- Yes! Yes! Yes! Yes! - I can see a red rosette.
0:25:26 > 0:25:31All I can say is that the people of Muker have an impeccable taste.
0:25:31 > 0:25:32Wow!
0:25:34 > 0:25:38But Aldo didn't lose out completely. He's got third prize.
0:25:38 > 0:25:40Well done, darling, as well, to you, as well.
0:25:40 > 0:25:43How did our other contenders do?
0:25:43 > 0:25:45Lesley Calvert lost out to Silvena and Aldo
0:25:45 > 0:25:48but didn't do too badly in other categories.
0:25:48 > 0:25:51First prize with fruitcake.
0:25:52 > 0:25:55I think it was my gingerbread, shortbread.
0:25:55 > 0:25:57So no, I'm pleased.
0:25:57 > 0:26:01And what about Gill Gurton? She got second place.
0:26:01 > 0:26:05I beat Aldo Zilli! Excellent!
0:26:06 > 0:26:09Look at my baby cake. First prize.
0:26:09 > 0:26:12Hold on, what's this Silvena's spied?
0:26:12 > 0:26:16Best in section! Oh! I've got best in section!
0:26:16 > 0:26:17- Best in section!- Again, again.
0:26:17 > 0:26:20- That's what the rosette's for. - Best in all this big section.
0:26:20 > 0:26:23- That's what the rosette's for. - Oh, my God, I'm so good at baking!
0:26:23 > 0:26:25HE LAUGHS
0:26:25 > 0:26:27Oh, my God, Aldo, best in section!
0:26:27 > 0:26:32Muker, I want to be back next year and defend my title. I love that.
0:26:32 > 0:26:34- First and third.- Still very good. - Not bad, not bad.
0:26:34 > 0:26:37This was your massively best effort, you know that.
0:26:37 > 0:26:39You went all the way. You baked.
0:26:39 > 0:26:42- This is delicious! - Well done.- Thank you, Aldo.
0:26:42 > 0:26:44- Well done. You deserve it. - If you want any baking...
0:26:44 > 0:26:47- That was a big effort.- ..baking lessons, you know where to come.
0:26:47 > 0:26:49Ooh, Aldo's a tad embarrassed there.
0:26:49 > 0:26:52So Silvena gets three points for first place,
0:26:52 > 0:26:55plus an extra point for best in section,
0:26:55 > 0:26:56giving her four points today.
0:26:56 > 0:26:59Aldo's third place gives him one
0:26:59 > 0:27:01and a total of seven points for the week.
0:27:01 > 0:27:04That means Silvena is this week's Country Show Cook Off champ
0:27:04 > 0:27:08as she wins with ten points. Hoorah!
0:27:09 > 0:27:12As the Muker Show draws to a close,
0:27:12 > 0:27:16the crowds head to the Farmers Arms for the day's finale sing-along.
0:27:18 > 0:27:23# Oh, it's far, far away from the noise and the din
0:27:23 > 0:27:27# Of collieries and factories and mills... #
0:27:27 > 0:27:31It's been a roller-coaster week for our double act.
0:27:31 > 0:27:33- But that's it, no more kiss. - Oh, mamma mia!
0:27:33 > 0:27:34- More cream.- With spills...
0:27:34 > 0:27:37- Gold for Italy! - ..and thrills aplenty.
0:27:37 > 0:27:40- It's my cup! It's my cup! - Plus ups and downs.
0:27:40 > 0:27:42We've won nothing, dear. Neither you or me.
0:27:42 > 0:27:46- It's raining! - Look at mine. That's perfection.
0:27:46 > 0:27:49So, what do our chefs take from their week on Country Show Cook off?
0:27:49 > 0:27:53The categories have been quite sweet in this week.
0:27:53 > 0:27:55We've only had two savouries, and I won both.
0:27:55 > 0:28:00So it tells me that my strength is actually in savoury, not sweet.
0:28:00 > 0:28:02I was very excited about this competition
0:28:02 > 0:28:05because this is diving into the heart of Britain.
0:28:05 > 0:28:08Because I've lived here for so long, I'm married to a British man.
0:28:08 > 0:28:10Yes, I'm foreign, yes, I have the accent,
0:28:10 > 0:28:12but I've always wanted to be seen as British.
0:28:12 > 0:28:18And for me to win a quintessentially British food show, it's phenomenal.
0:28:18 > 0:28:22# Home of the Swale
0:28:22 > 0:28:27# Beautiful, beautiful dale. #
0:28:27 > 0:28:30CHEERING AND APPLAUSE
0:28:53 > 0:28:57Subtitles by Red Bee Media Ltd