0:00:01 > 0:00:04The nation's best loved chef's are hitting the road.
0:00:04 > 0:00:05This is not Italy.
0:00:05 > 0:00:07To compete in some traditional country shows.
0:00:07 > 0:00:09And I'm hoping to win one of those rosettes
0:00:09 > 0:00:13On the way they'll meet some of Britain's best local food producers.
0:00:13 > 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.
0:00:21 > 0:00:23- It's only a competition! - It's only a show!
0:00:23 > 0:00:26And 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 > 0:00:52This week, star chefs Valentine Warner and Ed Baines are burning rubber as they drive
0:00:52 > 0:00:55the length of Britain, competing at some our best country shows.
0:00:57 > 0:01:03The weather's nice and we're getting to drive around the country, which is a great privilege.
0:01:03 > 0:01:08They're baking, blitzing and whizzing up a selection of fare for the mightiest of competitions,
0:01:08 > 0:01:12taking them on a journey from the top to the very bottom of England and back.
0:01:12 > 0:01:14And today, they've reached Stokesley.
0:01:16 > 0:01:20So far, Val and Ed are one-all in their five-day foodie cook off.
0:01:20 > 0:01:23Val took third place for his roulade at Otley.
0:01:25 > 0:01:26I've come third.
0:01:26 > 0:01:31And Ed picked up a point for packaging at the Brighton Chilli Festival.
0:01:31 > 0:01:33Fantastic. Thank you.
0:01:33 > 0:01:35But after three competitions, neither of our lads have even
0:01:35 > 0:01:39come close to a first place they desperately crave.
0:01:39 > 0:01:42Ah! What?
0:01:42 > 0:01:46Today our boys' cook-off takes them to the spectacular town of Stokesley in North Yorkshire,
0:01:46 > 0:01:51sandwiched between the North York Moors and Middlesbrough.
0:01:51 > 0:01:55They always say Yorkshire's God's own county and a really stunning county.
0:01:56 > 0:02:01This thriving market town is lined with gorgeous Georgian and Regency buildings.
0:02:01 > 0:02:03The locals are proud that 18th Century explorer
0:02:03 > 0:02:06Captain James Cook went to school nearby.
0:02:06 > 0:02:11At this time of the year, fun spreads through the town, when the fair arrives,
0:02:11 > 0:02:13gearing everyone up for the Stokesley Show.
0:02:16 > 0:02:20It's wonderful to see so many people turning out
0:02:20 > 0:02:25and coming into the show and enjoying the fair during the week.
0:02:25 > 0:02:29First held in 1859, the Stokesley Show is at the heart of the local area.
0:02:29 > 0:02:34Its aim has always been to promote trade and improve techniques in nearby agriculture,
0:02:34 > 0:02:36rural crafts and breeding livestock.
0:02:40 > 0:02:43Now herds of 20,000 pile in to share the fun,
0:02:43 > 0:02:47witness the spectacle and take part in the competitions.
0:02:48 > 0:02:53We are a husband and wife team, yes. I do the baking and he does the eating!
0:02:53 > 0:02:55I eat the rejects!
0:02:55 > 0:02:57What's he like?
0:02:57 > 0:03:02Our foodie fellas will be competing in Class 66 - "A packed lunch for two".
0:03:02 > 0:03:06The only rule is that they must submit four items to be judged.
0:03:06 > 0:03:08Presentation will be taken into account.
0:03:08 > 0:03:10It's a little bit cracked.
0:03:11 > 0:03:17Our lads must meet the high standards of judge, Christine Tenant.
0:03:17 > 0:03:23Who's not only an experienced judge, but has also entered and won competitions for 30 years.
0:03:23 > 0:03:28I was getting somewhere in the region of about 17 trophies a year.
0:03:28 > 0:03:34So Christine knows her stuff. At a show like this, rules are important and judging strict.
0:03:34 > 0:03:37A packed lunch is traditionally taken to work or school,
0:03:37 > 0:03:42so Val and Ed must make sure they stick to their brief.
0:03:42 > 0:03:46It's really reading the schedule carefully and abiding by the rules.
0:03:47 > 0:03:52So lads, that means making four items for your packed lunch. Simple?
0:03:52 > 0:03:58Well, it would be if they weren't up against Stokesley's finest, like local lass, Barbara.
0:03:58 > 0:04:00I have come first in buttonholes and vegetables
0:04:00 > 0:04:03and near enough everything I've entered over the years.
0:04:03 > 0:04:07This is no picnic, so get ready for one cracker of a cook-off!
0:04:08 > 0:04:11I'd probably be disqualified for entering that.
0:04:11 > 0:04:13Bingo, bango, bongo.
0:04:13 > 0:04:15Done!
0:04:15 > 0:04:18Valentine Warner's passion for all things foodie started whilst
0:04:18 > 0:04:22fishing, shooting and cooking on his family's Dorset farm.
0:04:22 > 0:04:27Having since worked in some of London's finest eateries, Val's food is truly top notch!
0:04:27 > 0:04:32Hmm! Very nice!
0:04:32 > 0:04:35Classically trained chef Ed Baines has cooked in some of Britain's best restaurants,
0:04:35 > 0:04:38from the Dorchester to the River Cafe.
0:04:38 > 0:04:42But the challenges of cooking outdoors can push a man to his limits!
0:04:42 > 0:04:43Try and keep calm.
0:04:50 > 0:04:55The lads may be entering the Stokesley Show, but they're not cooking there.
0:04:55 > 0:04:58Ed and Val are making their dishes 30 miles east of Stokesley,
0:04:58 > 0:05:02in the picture perfect coastal town of Whitby, a place close to Ed's heart.
0:05:04 > 0:05:08Yeah, it's beautiful, Val, and there's something about Whitby that's special.
0:05:08 > 0:05:10No one can quite put their finger on it.
0:05:10 > 0:05:13Whitby's known for its gorgeous views and pretty streets.
0:05:13 > 0:05:15Look at that, what a great spot.
0:05:15 > 0:05:18To prepare for their challenge, they're using Whitby's quayside.
0:05:18 > 0:05:21An ideal location for their camp kitchen.
0:05:21 > 0:05:23Let's set the van up.
0:05:23 > 0:05:27Between them, our lads need to cook up eight separate elements for their packed lunches.
0:05:27 > 0:05:30Which is no mean feat at this country show cook-off.
0:05:30 > 0:05:33Right, so it's the Stokesley Show packed lunch tomorrow.
0:05:33 > 0:05:35- Yes, packed lunch. - What's your tactic?
0:05:35 > 0:05:39My tactic is to make lots of delicious, small, varying delights.
0:05:39 > 0:05:41I'm going to make a Scotch egg from fresh.
0:05:41 > 0:05:44I'm going to make a sandwich, a little chutney to go with it.
0:05:44 > 0:05:49- Is it Silk Road chutney?- No, it's not actually, it's a piccalilli.
0:05:49 > 0:05:52Despite losing with his first two chutneys, Ed's making a third!
0:05:52 > 0:05:55And Val, well, he's already made one boo-boo.
0:05:55 > 0:06:01Well, I didn't read the category so I've gone more for a picnic, so I'm going to do curried poussin.
0:06:01 > 0:06:06Then I'm going to make some little babas and steep them in elderflower vodka.
0:06:06 > 0:06:11Babas? Babas are little cakes soaked in alcohol, usually rum - not typical in a packed lunch!
0:06:11 > 0:06:15You've gone really left-field on this, because you thought it was a picnic,
0:06:15 > 0:06:20but if they just think it's lovely, and I'm sure it will be, I reckon you could win it on that.
0:06:20 > 0:06:24But it's risky. As judge Christine said, reading the show schedule is vital
0:06:24 > 0:06:28and traditional shows like Stokesley are very strict.
0:06:28 > 0:06:32The boys have gone off-piste before, but this could be sheer madness!
0:06:32 > 0:06:35If Val's boozy picnic is dismissed for not being a packed lunch,
0:06:35 > 0:06:37all his hard work could be for nothing.
0:06:41 > 0:06:45With eateries lining Whitby's harbour, mouth-watering seafood is obviously
0:06:45 > 0:06:47the local speciality of choice.
0:06:47 > 0:06:49So before they crack on with their cooking,
0:06:49 > 0:06:53Ed and Val are checking out one of Whitby's finest food producers.
0:06:53 > 0:06:56- Morning.- Morning.- Morning.
0:06:56 > 0:07:01First set up in 1872, Fortune's Smokehouse is an award-winning five-generation
0:07:01 > 0:07:05family-run fish smokers, now in the hands of brothers Barry and Derek.
0:07:09 > 0:07:15- Nice musky, oaky, wood smell. Fantastic. - The reassuring smell of wood smoke.
0:07:15 > 0:07:18Barry and Derek specialise in kippers, which are smoked herrings.
0:07:18 > 0:07:22They prepare, smoke and sell up to 800 of them on a busy day.
0:07:22 > 0:07:26Val's even picking some up to use in a pate for his packed lunch.
0:07:27 > 0:07:29How long does a smoked kipper keep for?
0:07:29 > 0:07:31When you buy it today, you've got four more days.
0:07:31 > 0:07:35- So people come far and wide for your kippers?- Yeah, all over.
0:07:35 > 0:07:38- Your kippers are very famous. - I hope so!
0:07:40 > 0:07:43First Derek guts the herring and soaks them in brine for 40 minutes.
0:07:43 > 0:07:46Then it's off to the smoke shed, where Barry uses techniques
0:07:46 > 0:07:50that have been passed down through the family for 140 years.
0:07:52 > 0:07:55- So what wood is that?- That's just a soft wood, like a pine.
0:07:56 > 0:08:01And then we put the oak on top of that, then some sawdust on top of that to keep it calm.
0:08:01 > 0:08:04It calms right down and you just get a low heat off that.
0:08:04 > 0:08:08- It's cold smoking basically this. - The smoke is the ingredient?
0:08:08 > 0:08:11Yeah, it is. Well, we couldn't do without it.
0:08:11 > 0:08:14It's amazing just picking up that smell that's just wafting around in here
0:08:14 > 0:08:18and it's exactly the taste you get on the fish.
0:08:18 > 0:08:23Armed with Barry's best kippers for Val's kipper pate, the boys head back to base
0:08:23 > 0:08:27as they must make at least four items each for their packed lunches for two.
0:08:30 > 0:08:32They've not yet had much luck in their cook-off,
0:08:32 > 0:08:36so they must up their game to stand a chance of winning that elusive first prize.
0:08:37 > 0:08:41I'm going to do little curried poussin with some potato salad.
0:08:41 > 0:08:46I am going to make a smoked fish pate and lastly some little babas,
0:08:46 > 0:08:49but absolutely drenched in elderflower vodka.
0:08:49 > 0:08:51Controversial.
0:08:51 > 0:08:55If packed lunches are taken to work and school, and picnics are usually eaten on days out,
0:08:55 > 0:09:00judge Christine may disqualify a vodka-doused cake in a picnic!
0:09:00 > 0:09:02Ed's gone for a more classic packed lunch.
0:09:02 > 0:09:05You've got it all really - a sandwich, a bag of crisps,
0:09:05 > 0:09:08a Scotch egg, some piccalilli and a chocolate cake.
0:09:08 > 0:09:12Only four of those things are going to be judged, but I'm going to put five in anyway.
0:09:12 > 0:09:14Oh! You rebel you, Ed!
0:09:14 > 0:09:17The packed lunch for two must include four items,
0:09:17 > 0:09:21so as long as it's four or more, Ed should be on safe ground.
0:09:21 > 0:09:26With five to do, he's starting on his pudding first, a chocolate and cherry slice.
0:09:26 > 0:09:28Three eggs go in a bowl, give it a whisk up.
0:09:29 > 0:09:34I have won one thing so far, which was more to do with design than cooking.
0:09:36 > 0:09:40So I'd really like this to score this time round and actually walk away and be able
0:09:40 > 0:09:45to come home with something I can stick on my wall.
0:09:45 > 0:09:50Give them a bit of a whisk up and then using some muscovado sugar. There we go.
0:09:50 > 0:09:56So we give this a good mix, make sure all the lumps in the sugar have dissipated and broken down.
0:09:56 > 0:09:59Right, part two of this recipe - sifting flour.
0:10:00 > 0:10:06With a little teaspoon of raising agent, using baking powder.
0:10:06 > 0:10:11And sift it through again - always important to get the lumps out, get it nice and light.
0:10:11 > 0:10:16Now into that we've got a lot of walnuts you put them on a tea towel and put another tea towel
0:10:16 > 0:10:18on the top and give them a really good rub.
0:10:18 > 0:10:21Rub and rub and rub, shake the walnuts out.
0:10:22 > 0:10:25Get rid of all the skins of the walnut.
0:10:25 > 0:10:30You lose that bitterness they become really nutty and quite nice actually.
0:10:30 > 0:10:33Toss them through.
0:10:33 > 0:10:36They're looking good. We've found these lovely cherries.
0:10:36 > 0:10:40I'm going to cut them into little slices so you can really see the cherry going through the cake.
0:10:40 > 0:10:45Ooh! For an extra delicious flavour, Ed's combining milk and dark chocolate.
0:10:45 > 0:10:48He's already melted the dark stuff with butter in the shelter of the van.
0:10:48 > 0:10:53Look at that, that lovely glaze. Lovely. Just a little salt, not a lot.
0:10:55 > 0:11:00Combine the chocolate now, nice and steadily into the egg mixture.
0:11:00 > 0:11:04Using a spatula, just add a little at a time of flour and walnuts.
0:11:08 > 0:11:12And very lightly just move it around. In go the cherries.
0:11:12 > 0:11:16Try to disperse them around a bit, because they're all sticking together.
0:11:16 > 0:11:19In goes that chocolate - look at that.
0:11:19 > 0:11:22It's ferocious, isn't it, really, this recipe?
0:11:22 > 0:11:24Oh, yes, and scrummy too, Ed!
0:11:24 > 0:11:29Just needs whacking into a greased and lined tin and into the oven at 190 degrees.
0:11:29 > 0:11:33And 40 minutes later, Ed's chocolate and cherry slice looks fab.
0:11:34 > 0:11:37So onto packed lunch treat two - vegetable crisps.
0:11:38 > 0:11:43Simply pop sliced veggies into hot oil until golden brown, drain and sprinkle with salt.
0:11:43 > 0:11:47OK, onwards and upwards. I'm now going to make these lovely Scotch eggs.
0:11:47 > 0:11:50I think any packed lunch has to have a Scotch egg in it.
0:11:50 > 0:11:54The first thing I need to do, I'm going to put some apple in with the sausage meat,
0:11:54 > 0:11:56because I think that's delicious.
0:11:57 > 0:12:02Pork and apple works beautifully together. And a little bit of fresh apple.
0:12:02 > 0:12:04So I'm just going to trim these apples down.
0:12:04 > 0:12:07Which isn't easy when you're cooking al fresco at the seaside.
0:12:07 > 0:12:10My knife skills are slightly cack-handed at the moment,
0:12:10 > 0:12:12because I can't really feel my hands!
0:12:14 > 0:12:16Good quality sausage. Very important.
0:12:17 > 0:12:22The finest sausages are usually made from the shoulder and the hand or the neck of the pig.
0:12:25 > 0:12:27And empty that out.
0:12:27 > 0:12:29So there is the sausage meat.
0:12:31 > 0:12:37OK, I'm now squashing this out, my apple and sausage mixture, into a pancake.
0:12:37 > 0:12:42Obviously, the key ingredient is an egg, which has been boiled for seven minutes,
0:12:42 > 0:12:45then plunged into ice water and peeled.
0:12:45 > 0:12:50It's very, very windy and it does just make things a little trickier
0:12:50 > 0:12:52than when you're cooking at home.
0:12:53 > 0:12:57His egg wash is made with a pinch of salt, a smidgeon of nutmeg and a little milk.
0:12:59 > 0:13:05Now I take my egg, put it in there and now very gently and slowly
0:13:05 > 0:13:08I'm just going to shape it around the egg, trim off any excess.
0:13:13 > 0:13:15You just want it a nice even coat.
0:13:15 > 0:13:18Very important you seal this nicely.
0:13:19 > 0:13:20Jolly good.
0:13:20 > 0:13:25A pinch of salt into the flour and knock around and then I think this will be OK now.
0:13:25 > 0:13:30For a gorgeous coating, pop the sausage-covered egg into the flour mix.
0:13:30 > 0:13:31Lovely. Into the egg.
0:13:34 > 0:13:40Finally, it's dipped into breadcrumbs and carefully placed into a pot of hot oil until crispy.
0:13:40 > 0:13:41So what's next?
0:13:41 > 0:13:43Pop it in the oven for ten minutes.
0:13:43 > 0:13:46That's the important bit that the pork meat is really nicely cooked through.
0:13:46 > 0:13:50Meanwhile, Val's spotted the flaw in his alcoholic picnic.
0:13:50 > 0:13:54The problem is that if the kids take it to school, they can't eat the vodka babas.
0:13:54 > 0:13:57If it's taken to a factory, they can't operate machinery.
0:13:57 > 0:14:00- Who's it suitable for then? - The likes of me.
0:14:00 > 0:14:02And me!
0:14:02 > 0:14:06But country show judges can be very particular, though Val's not the only one with problems.
0:14:07 > 0:14:10- It's got a big split on it. - Oh, dear!
0:14:10 > 0:14:13I'd probably be disqualified for entering that.
0:14:13 > 0:14:15So, yeah, what you going to do?
0:14:15 > 0:14:17Quite simple, do it again.
0:14:17 > 0:14:19While Ed forges ahead with his second egg,
0:14:19 > 0:14:22Val jumps in to get going on his picnic...
0:14:22 > 0:14:26I mean packed lunch starting with curried poussin.
0:14:26 > 0:14:31I've got one little poussin and I'm just going to snip it down its backbone.
0:14:31 > 0:14:35So then I'm going to turn it round and snip all the way through.
0:14:35 > 0:14:37Hands washed, on to the curry mix.
0:14:37 > 0:14:41I'm going to put some cardamom pods in, probably about six.
0:14:41 > 0:14:46I'm just going to give them a bash, but then I'm going to take all the shells out.
0:14:46 > 0:14:49OK, some fennel seeds, a few of those.
0:14:50 > 0:14:53Some coriander seeds, which I've pre-toasted,
0:14:53 > 0:14:58just so you get that kind of nice floral, slightly orangey taste.
0:14:58 > 0:15:02What else is going in here? a good pinch of black pepper.
0:15:02 > 0:15:03A good whack of curry powder.
0:15:05 > 0:15:07- Oh no, that's turmeric!- Oops!
0:15:07 > 0:15:10Oh-ho, don't you just hate it when that happens?
0:15:10 > 0:15:13Now some curry powder, couple of teaspoons of that.
0:15:13 > 0:15:15A big whack of salt.
0:15:15 > 0:15:21To help the pestle and mortar do its job, chop up the garlic first then mash everything up together.
0:15:21 > 0:15:23This cooking outside is really, really good fun.
0:15:23 > 0:15:29But it does come with its hassles... sea gulls, gusts of cold wind.
0:15:31 > 0:15:34Now some lemon juice...mix that up.
0:15:39 > 0:15:41Mmm, mmm.
0:15:41 > 0:15:45Right, so, take both my chickens... score the legs a little bit.
0:15:47 > 0:15:50And then just dibs it out.
0:15:50 > 0:15:55It's important to let these sit for a while, kind of half an hour, an hour.
0:15:55 > 0:16:00Perfect opportunity to whip up dish two, an unusual pink fur apple potato salad,
0:16:00 > 0:16:05with a tasty caper, cornichon, anchovy and herb mayonnaise, hm-hm-hm, yummy.
0:16:06 > 0:16:11Then it's on to dish three, kipper pate made with Barry's very own kippers.
0:16:11 > 0:16:18In here I've got kippers, Dijon mustard, butter, creme fraiche, horseradish, black pepper.
0:16:18 > 0:16:23I'm going to put in the juice of half a lemon and I'm going to serve this with spring onions.
0:16:23 > 0:16:26Just bung it all in the blender and Bob's your uncle.
0:16:28 > 0:16:32This is absolutely delightful.
0:16:32 > 0:16:36A little jar and in goes the kipper pate.
0:16:39 > 0:16:43Bingo, bango, bongo...done.
0:16:43 > 0:16:47Ed's second scotch egg has been more of a success.
0:16:47 > 0:16:49Lovely, it's looking good.
0:16:49 > 0:16:53Now I'm going to crack on and make some piccalilli.
0:16:53 > 0:16:57Which is pretty simple, bung vinegar, coriander and salt into a pan,
0:16:57 > 0:17:01bring to the boil and add chopped onion and cauliflower, then simmer for five minutes.
0:17:01 > 0:17:06Tricky when the wind's blowing so Ed's even constructed a makeshift windbreaker!
0:17:06 > 0:17:09Meanwhile whisk up the mustardy sauce until smooth.
0:17:09 > 0:17:14Stir the green beans, garlic and sugar into the pan to soften then sieve.
0:17:14 > 0:17:18Shove the mustardy sauce on the heat, season and simmer for ten minutes.
0:17:18 > 0:17:20Phew!
0:17:21 > 0:17:24Ohhhh. Wow!
0:17:24 > 0:17:29Finally stir in the veg, add sugar to sweeten and water to thin it out.
0:17:30 > 0:17:31Lovely!
0:17:34 > 0:17:36Meanwhile, Val's not had his feet up.
0:17:36 > 0:17:40How good does that look? Chicken in foaming butter.
0:17:42 > 0:17:45Mmm...very nice.
0:17:45 > 0:17:50And even looks better once it's finished off in a 180 degree oven for 10 to 12 minutes.
0:17:50 > 0:17:54His fourth and final dish is a novel take on the rum baba,
0:17:54 > 0:17:57using elderflower vodka to infuse the little cakes.
0:17:57 > 0:18:01With a mix of flour, sugar, salt and yeast, he alternates gently,
0:18:01 > 0:18:06stirring beaten egg and a combination of melted butter and orange juice.
0:18:06 > 0:18:08Last but not least, it's the raisins.
0:18:08 > 0:18:14Then spoon into a greased tin and bung into the oven at 180 degrees until well risen and golden.
0:18:14 > 0:18:17Once cool, Val whacks them in a jar with lemon zest,
0:18:17 > 0:18:21filling to the top with neat elderflower vodka.
0:18:21 > 0:18:24Oh, oh, oh, just look at that. Cor!
0:18:26 > 0:18:31I've made some really good food today and that makes me feel really happy.
0:18:31 > 0:18:36So Ed's made a chocolate and cherry slice, vegetable crisps, scotch egg and piccalilli.
0:18:36 > 0:18:42Tomorrow morning, he'll make his cheeky extra item... a smoked chicken sandwich.
0:18:42 > 0:18:44Val's finished off all four of his dishes,
0:18:44 > 0:18:50curried poussin, potato salad, kipper pate and elderflower babas.
0:18:50 > 0:18:54Now it's time to head back to Stokesley, all ready for judgement day tomorrow.
0:18:58 > 0:19:01Morning has broken at the Stokesley show and Ed and Val
0:19:01 > 0:19:05have about an hour to finish off their packed lunch entries.
0:19:06 > 0:19:08And bench them for judging.
0:19:08 > 0:19:13Like a good boy scout, Val's all prepared and just needs to gather up his dishes.
0:19:15 > 0:19:18Ed, on the other hand, has to make his smoked chicken sandwich,
0:19:18 > 0:19:23re-heat his crisps as they've gone soft over night, and cut up his chocolate slice.
0:19:26 > 0:19:32It's so cold it's stuck itself to the tin and it ain't coming out.
0:19:32 > 0:19:36So, I'm going to warm that up and try and keep calm.
0:19:38 > 0:19:41Oh, oh, oh....
0:19:41 > 0:19:42Crikey!
0:19:42 > 0:19:46I'm right on the brink of having a massive turn actually,
0:19:46 > 0:19:48because I'm really just feeling the pressure of this.
0:19:48 > 0:19:51Pull yourself together, Ed, you're a chef!
0:19:51 > 0:19:53Right that's it, look, that'll do.
0:19:53 > 0:19:57At last, Ed rallies himself and all five of his packed lunch items are good to go.
0:20:02 > 0:20:07140 years in, and the agricultural extravaganza that is
0:20:07 > 0:20:11the Stokesley show remains at the core of the local community.
0:20:11 > 0:20:15I've been coming to the show for over 40 years now.
0:20:15 > 0:20:19The big draw is not just the eclectic mix of entertainment, stalls and animals,
0:20:19 > 0:20:25but thousands come from miles around to take part in the 887 competitions on offer,
0:20:25 > 0:20:28from cakes of beeswax, to hand-knitted garments.
0:20:30 > 0:20:36This I think is starting to get a little oversized for an infant under one year.
0:20:36 > 0:20:39Ruthless judging is necessary at these shows.
0:20:39 > 0:20:46The produce and Handicrafts Tent alone has almost 1,500 entries, spread over 127 categories.
0:20:46 > 0:20:49Many budding bakers take part in several classes,
0:20:49 > 0:20:51like previous Best in Show winner, Jane.
0:20:51 > 0:20:54So how many entries is it this time?
0:20:54 > 0:20:5923, 24 in the baking and all the jams, so it's good fun.
0:20:59 > 0:21:01It's a good challenge.
0:21:01 > 0:21:02I'm sure it is!
0:21:02 > 0:21:05Ed and Val's efforts will need to wow judge of five years,
0:21:05 > 0:21:08Christine Tenant, which could be tricky.
0:21:08 > 0:21:13It's very difficult between these two because neither of them are iced terribly well are they.
0:21:13 > 0:21:15No.
0:21:16 > 0:21:20The packed lunch for two must include four items and presentation
0:21:20 > 0:21:23will be taken into account, but is there anything else, Christine?
0:21:23 > 0:21:26One thing you want a variation of everything.
0:21:28 > 0:21:32You know...different textures, things like that.
0:21:32 > 0:21:36This time Ed and Val have just one competitor, Barbara Sullivan.
0:21:36 > 0:21:41Barbara's entered every show for the last 22 years and this year she means business.
0:21:41 > 0:21:49I've entered 20 categories in the horticultural and the produce - cakes, jams, vegetables, knitting...
0:21:49 > 0:21:52But Barbara's no walk over.
0:21:52 > 0:21:57She usually wins so many prizes, that she's hoping one year she'll receive the ultimate trophy.
0:21:57 > 0:22:01I will eventually expect to win a cup at some stage.
0:22:02 > 0:22:06With just one third prize between them after three days of competition,
0:22:06 > 0:22:09there's only three of them in the category.
0:22:09 > 0:22:11Surely they'll place today?
0:22:12 > 0:22:15I've got a tension in my stomach and in my shoulders.
0:22:17 > 0:22:20I'll be all right, here we go.
0:22:20 > 0:22:22In here?
0:22:29 > 0:22:34And as presentation is considered, Ed and Val must display their packed lunches to perfection.
0:22:34 > 0:22:37- How are you?- All right, thank you.
0:22:37 > 0:22:38Class 66.
0:22:38 > 0:22:41There's only three of us, that's good.
0:22:41 > 0:22:43- Is there three of us? - Yes, that's all.
0:22:43 > 0:22:46Yes, just three but nobody's guaranteed a prize card
0:22:46 > 0:22:49until they've passed judge Christine's critique.
0:22:49 > 0:22:51The standard is amazingly high here today, Ed.
0:22:51 > 0:22:53It's unbelievable, isn't it?
0:22:53 > 0:22:55- It's unbelievable.- Really good.
0:22:55 > 0:22:59Packed lunches benched, our boys can do no more.
0:22:59 > 0:23:03This place is a cathedral of arts and crafts and baking and making.
0:23:07 > 0:23:10And the tent closes ready for judging.
0:23:10 > 0:23:12Right, so you want that one in there...
0:23:12 > 0:23:14I always hear the horn.
0:23:14 > 0:23:16This guy's a total engine head.
0:23:16 > 0:23:19Ed and Val have just over two hours to make
0:23:19 > 0:23:22the most of the show before their fates are revealed.
0:23:22 > 0:23:24HORN SOUNDS
0:23:24 > 0:23:27Oh...that's good.
0:23:27 > 0:23:30Back in the Produce Tent, judge, Christine's in charge of
0:23:30 > 0:23:34the icing section so she works her way through the decorated
0:23:34 > 0:23:38chocolate cakes and exquisite sugar craft, but not all of it makes the grade.
0:23:38 > 0:23:43This isn't a good idea to have those in, that's not edible.
0:23:43 > 0:23:46Everything should be edible.
0:23:46 > 0:23:48Now Christine's moving onto the packed lunches.
0:23:48 > 0:23:53There may be only just three entrants, but Ed's got five, not four items,
0:23:53 > 0:23:57and Val's is a picnic, so they could be disqualified from the off.
0:23:57 > 0:24:01Local lass Barbara's entry is first to go under the knife.
0:24:03 > 0:24:06I think it's just a normal sponge.
0:24:06 > 0:24:08It doesn't seem to have any flavour with it.
0:24:10 > 0:24:11Oatcake.
0:24:12 > 0:24:14It's a bit on the hard side.
0:24:16 > 0:24:19It's a bit like flapjack that's fallen apart.
0:24:19 > 0:24:21Ooh, not going well for Barbara, then.
0:24:21 > 0:24:24But how will Val's picnic compare?
0:24:24 > 0:24:25This looks exciting.
0:24:28 > 0:24:33That is gorgeous...nice salad to go with it.
0:24:38 > 0:24:41It's very nice, good accompaniment.
0:24:41 > 0:24:45How will Val's neat vodka babas go down with judge, Christine?
0:24:45 > 0:24:47This is something I've never had before.
0:24:51 > 0:24:52Oh, that's gorgeous.
0:24:52 > 0:24:55Girl after my own heart, liking a tipple with her packed lunch.
0:24:55 > 0:24:58I think I'll come for a picnic here any day.
0:24:58 > 0:25:02Clearly, Christine doesn't have a problem with bending the rules for a boozy picnic.
0:25:02 > 0:25:06Presentation is excellent, 10 for that. That scored 46 out of 50.
0:25:06 > 0:25:07That is excellent...
0:25:07 > 0:25:09Blimey! Beat that, Ed.
0:25:12 > 0:25:13It's chicken and salad...
0:25:13 > 0:25:14mayonnaise.
0:25:17 > 0:25:19Give that eight and a half.
0:25:20 > 0:25:21Scotch egg...
0:25:23 > 0:25:26..got the yolk nicely in the centre.
0:25:29 > 0:25:31Very nice piccalilli.
0:25:33 > 0:25:35Just one little air bubble.
0:25:40 > 0:25:43Very nice cake...chocolate.
0:25:43 > 0:25:48Told you she was strict, now it's Ed's fifth and final item, vegetable crisps.
0:25:50 > 0:25:55They're just as an accompaniment for the sandwich but that isn't to be judged
0:25:55 > 0:25:57because that's bought.
0:25:57 > 0:26:01Disaster! After all that effort, Ed's handmade crisps aren't even going to be marked,
0:26:01 > 0:26:04as Christine thinks they're from a shop, oh-ha!
0:26:04 > 0:26:08Probably because he's entered five items instead of four.
0:26:08 > 0:26:11So we now have our winner.
0:26:11 > 0:26:16Christine divvies out the prize cards and at 12 o'clock, the tent reopens.
0:26:18 > 0:26:20OK, Val, here we go, let's see what's happened.
0:26:20 > 0:26:23So far this week Val's just got one third place
0:26:23 > 0:26:26and Ed's yet to win anything for his cooking.
0:26:26 > 0:26:28Could their packed lunches have earned either of them
0:26:28 > 0:26:31the first prize they're been hoping for?
0:26:31 > 0:26:35- Done well. Here we go, what have we got? What have we got?- Second!
0:26:35 > 0:26:38- Val?!- First!
0:26:38 > 0:26:40- Val!- Excellent.
0:26:43 > 0:26:47So Val's pipped Ed to first place, but at least Ed's taking home
0:26:47 > 0:26:50a prize card, even if he is second best.
0:26:50 > 0:26:52Are you happy now?
0:26:52 > 0:26:56Well, yes I am...I mean, there are only three entries, but yes!
0:26:57 > 0:26:59At least I can hold my head high.
0:26:59 > 0:27:02Yeah you beat me. I'm disappointed actually. Well done, mate.
0:27:02 > 0:27:05But Ed's keen to find out where he went wrong.
0:27:05 > 0:27:08What was it that swung it Val's way?
0:27:08 > 0:27:10You got nine for all of them and 10 for presentation.
0:27:10 > 0:27:12Wow.
0:27:12 > 0:27:16You got eight and a half for your sandwich, I thought the bread was slightly too thick.
0:27:16 > 0:27:18Too thick?
0:27:18 > 0:27:19That's was just, you know...
0:27:19 > 0:27:21Bad luck, Ed! And Barbara may have come third,
0:27:21 > 0:27:25but she's swept the board with her other categories.
0:27:25 > 0:27:28I've won first and second in gents button hole,
0:27:28 > 0:27:32first and second in ladies corsage and third for a foliage plant.
0:27:34 > 0:27:38And out of Jane and her husband's 23 entries they've got two firsts,
0:27:38 > 0:27:41four seconds, five thirds and two highly commended!
0:27:41 > 0:27:45I'm really proud of my chocolate cake because there's a lot of entries in,
0:27:45 > 0:27:49so to have got first on that, I'm really pleased with that one.
0:27:49 > 0:27:53In this cook off the lads can pick up points along the way.
0:27:53 > 0:27:57Val's first place is worth three points and Ed's second has given him two.
0:27:57 > 0:28:02So now Val's back in the lead with four and Ed's trailing behind on three.
0:28:02 > 0:28:09Second prize, but Val got first and it's quite a hard blow to take actually.
0:28:09 > 0:28:15The main reason Val's happy isn't the first prize card or £5 winnings.
0:28:15 > 0:28:16I beat Ed.
0:28:18 > 0:28:21Next time on Country Show Cook Off, the lads are staying
0:28:21 > 0:28:25in North Yorkshire, heading to the very rainy Nidderdale Show.
0:28:25 > 0:28:29Their final challenge is baking four date and walnut scones...
0:28:29 > 0:28:31Can't wait.
0:28:31 > 0:28:34I think if I showed my scones to the llamas they might spit on them!
0:28:34 > 0:28:36LAUGHTER
0:28:54 > 0:28:57Subtitles by Red Bee Media Ltd