0:00:02 > 0:00:04There are over 350,000 allotments in Britain
0:00:04 > 0:00:06where people love to grow their own,
0:00:06 > 0:00:09producing prize winning fruits and vegetables,
0:00:09 > 0:00:13beautiful flowers and delicious preserves.
0:00:13 > 0:00:16Now, we have brought nine pairs of the most talented allotmenteers
0:00:16 > 0:00:21in the country together to compete to find Britain's best growers.
0:00:21 > 0:00:24In early spring, they were each given an empty allotment
0:00:24 > 0:00:27and a list of 33 different fruits, vegetables and flowers to grow.
0:00:27 > 0:00:32For 15 weeks, through rain and shine, they nurtured their patches.
0:00:32 > 0:00:33Ommmmmm.
0:00:33 > 0:00:37I think Harshani's omming has worked well on the sweet peas.
0:00:37 > 0:00:40Each week the allotmenteers will face three challenges
0:00:40 > 0:00:45set by our experts. Former royal gardener, Jim Buttress.
0:00:45 > 0:00:48You're not going to please all the people all the time.
0:00:48 > 0:00:52You can only be honest and you have to judge what you see.
0:00:52 > 0:00:54Floral designer, Jonathan Moseley.
0:00:54 > 0:00:57I want the gardeners to really push the boundaries,
0:00:57 > 0:01:01because it's always that design that's got the edge that stands out.
0:01:01 > 0:01:04And preserves expert, Thane Prince.
0:01:04 > 0:01:06I'm not out to find fault.
0:01:06 > 0:01:08I'm out to find the best preserves.
0:01:09 > 0:01:10Over the next six weeks,
0:01:10 > 0:01:13they will be judged not only on what they have grown...
0:01:13 > 0:01:15We want a show carrot.
0:01:15 > 0:01:17We've GOT a show carrot.
0:01:17 > 0:01:20..but what they can make with it.
0:01:20 > 0:01:23It's big, it's bold, it's bountiful, it's beautiful.
0:01:23 > 0:01:26Without meaning any offence, it really is quite horrid.
0:01:27 > 0:01:29Where would you want the carex?
0:01:29 > 0:01:31I don't know. Maybe shooting out the sides.
0:01:31 > 0:01:35Who will dig their way to victory and be named the winners of
0:01:35 > 0:01:37the Big Allotment Challenge?
0:01:37 > 0:01:40THEY GASP
0:01:57 > 0:01:59Welcome. Over the next six weeks
0:01:59 > 0:02:02we will be celebrating our love of gardening
0:02:02 > 0:02:05within the four walls of this beautiful garden.
0:02:05 > 0:02:09This Victorian walled garden in Mapledurham, Oxfordshire
0:02:09 > 0:02:12is home to our nine purpose-built allotments,
0:02:12 > 0:02:15but this garden of Eden hasn't always been teeming with life.
0:02:15 > 0:02:18Its story began 15 weeks ago
0:02:18 > 0:02:21when nine pairs of Britain's best allotmenteers
0:02:21 > 0:02:24left their own gardens at home and came here.
0:02:26 > 0:02:29- Oh, my goodness! - Oh, look at the signs!
0:02:29 > 0:02:31I know!
0:02:31 > 0:02:33Oh, wow! It's big.
0:02:33 > 0:02:37Look! It's exciting, isn't it?
0:02:37 > 0:02:39We're here!
0:02:40 > 0:02:42It's quite daunting.
0:02:42 > 0:02:44RUPERT LAUGHS
0:02:45 > 0:02:46Oh, it's so beautiful.
0:02:46 > 0:02:48Where we going to start?
0:02:48 > 0:02:50- That mine?- Yeah.
0:02:53 > 0:02:55The gardeners have been given a patch of earth,
0:02:55 > 0:02:59a greenhouse and a list of fruits, flowers and vegetables
0:02:59 > 0:03:01to grow for the competition.
0:03:01 > 0:03:03- Beetroot.- Can't believe it, look.
0:03:03 > 0:03:07Row of gherkins! Oh, my word!
0:03:07 > 0:03:09But how best to plan their plot and grow their plants
0:03:09 > 0:03:12has been left entirely for them to decide.
0:03:12 > 0:03:15- I can see it in my mind's eye how I want it to look.- Mm.
0:03:15 > 0:03:17It's just fitting everything in.
0:03:17 > 0:03:20I need to open your head to look in.
0:03:20 > 0:03:21Flip-top head.
0:03:21 > 0:03:25The decisions they make now will be crucial when it comes to show day.
0:03:25 > 0:03:27Don't be putting it on me plan!
0:03:27 > 0:03:30- Sorry.- Oh!- Sorry.
0:03:30 > 0:03:32- A third, is it, for the spring onions?- Yeah, yeah.
0:03:32 > 0:03:34And maybe just squeeze the fennel in up here.
0:03:34 > 0:03:38DIMI: Rupert is the head gardener. I follow his instructions.
0:03:38 > 0:03:40The devil's in the detail
0:03:40 > 0:03:44and hopefully we've done enough planning and preparation.
0:03:44 > 0:03:47With plans in place, it's time to get their hands dirty.
0:03:49 > 0:03:50You need to have the ground
0:03:50 > 0:03:54absolutely as clean as you possibly can before you start planting.
0:03:54 > 0:03:58Kind of like the harder work that you've to do in preparation.
0:03:58 > 0:04:01HE GRUNTS
0:04:01 > 0:04:04Soil preparation is key to producing bumper crops,
0:04:04 > 0:04:05and our gardeners have been allowed
0:04:05 > 0:04:08to bring in their own soil improvers.
0:04:08 > 0:04:10We have two llamas and they do produce
0:04:10 > 0:04:15a wheelbarrow full of poo a week, which we use on everything, really.
0:04:15 > 0:04:16Yeah.
0:04:16 > 0:04:20Teacher Kate and retired lecturer Eleanor live in Hampshire
0:04:20 > 0:04:22and have been friends for 30 years.
0:04:22 > 0:04:27They not only share a love for gardening, but their pet llamas too.
0:04:27 > 0:04:30And the great thing is you can use it straight from the animal,
0:04:30 > 0:04:33because it's not very high in any particular nutrients
0:04:33 > 0:04:36so you can literally catch it in a bucket and shove it in the hole
0:04:36 > 0:04:38and shove your plant on top.
0:04:38 > 0:04:39Cor!
0:04:39 > 0:04:42Got a nice allotment with new top soil,
0:04:42 > 0:04:44but as we dug it over, what we realised was
0:04:44 > 0:04:47there is very few worms there.
0:04:47 > 0:04:51So we decided that we probably would like to introduce some worms.
0:04:51 > 0:04:54We hope that's going to make a significant difference.
0:04:54 > 0:04:57Come on, boys, you've work to do.
0:04:57 > 0:05:00- Everybody ready for dinner? - Great.- Wow!
0:05:00 > 0:05:02Retired conference manager Alex
0:05:02 > 0:05:06and Ed, who teaches children with special educational needs,
0:05:06 > 0:05:08are family friends.
0:05:08 > 0:05:11The soil goes in one end of a worm and out the other end,
0:05:11 > 0:05:13hopefully in a better state than it started in.
0:05:13 > 0:05:15We're going to put a worm watch on, I think.
0:05:15 > 0:05:17- It's the only way out of this.- Yeah.
0:05:17 > 0:05:20Each worm has been individually bar-coded and tattooed.
0:05:20 > 0:05:24We'll be checking other people's worms as and when they appear.
0:05:24 > 0:05:26The hard work has only just begun
0:05:26 > 0:05:29and it's a long road to show day,
0:05:29 > 0:05:32when the allotmenteers will find out if all their efforts will end
0:05:32 > 0:05:36in blossoming success or shrivelled failure.
0:05:36 > 0:05:38Without wishing your life away you're thinking,
0:05:38 > 0:05:40"I wonder what it'll look like in six months' time..."
0:05:40 > 0:05:43- It's going to look amazing.- Going to be great. It'll look fantastic.
0:05:43 > 0:05:47Once everything starts to grow and blossom,
0:05:47 > 0:05:49then that's when people will be competitive,
0:05:49 > 0:05:53when you can see what's going on. Definitely.
0:05:53 > 0:05:54I will be.
0:05:57 > 0:06:00After 15 weeks, the day of reckoning has come.
0:06:00 > 0:06:02It's show day and the gardeners are ready
0:06:02 > 0:06:04for their first challenge.
0:06:07 > 0:06:10Welcome, gardeners!
0:06:10 > 0:06:13Every week, you will be presented with three challenges.
0:06:13 > 0:06:16Grow, Make and Eat.
0:06:16 > 0:06:19And the first challenge is Grow.
0:06:19 > 0:06:23Now, the expert on Grow is Jim Buttress, here,
0:06:23 > 0:06:27and the challenge this morning is to pick three
0:06:27 > 0:06:34perfectly matching radishes that you reckon could win best in show.
0:06:34 > 0:06:37Are you ready, gardeners? Off you go.
0:06:39 > 0:06:42- Ooh, it's tough. - Challenge is on now, isn't it?
0:06:42 > 0:06:45- It is. The challenge is on. - No pressure.- No pressure.
0:06:45 > 0:06:48All three radishes must be of uniform size and shape
0:06:48 > 0:06:51with well-coloured roots, and free from blemishes.
0:06:51 > 0:06:55If they've sown them too early, then they'll be as tough as old boots.
0:06:55 > 0:06:59If we had too much sun earlier on, they bolt and they go woody.
0:06:59 > 0:07:03Radishes are easy to grow, but difficult to perfect.
0:07:06 > 0:07:0811 weeks ago, the perfect prize-winning radish
0:07:08 > 0:07:11was just a seed at the bottom of a packet.
0:07:11 > 0:07:14There are very few varieties of radishes
0:07:14 > 0:07:15available at the supermarket,
0:07:15 > 0:07:20but if you grow your own from seed the choice is huge.
0:07:20 > 0:07:21This is called a mooli.
0:07:21 > 0:07:25It's a long...like, carrot-shaped, almost, radish
0:07:25 > 0:07:30and it needs free draining, stone free soil
0:07:30 > 0:07:32otherwise you're going to just get blemishes.
0:07:32 > 0:07:34These are Chinese ones.
0:07:34 > 0:07:36They're red on the middle and white on the outside.
0:07:36 > 0:07:38These are slower growing, aren't they?
0:07:38 > 0:07:40They are slightly slower growing.
0:07:40 > 0:07:44And I've got some regular ones, red on the outside, white on the inside.
0:07:44 > 0:07:47We've got jutrzenka... Unpronounceable radishes.
0:07:47 > 0:07:50Jo and Avril are allotment neighbours from Redditch.
0:07:50 > 0:07:52They have never grown together before,
0:07:52 > 0:07:54but hope their individual skills
0:07:54 > 0:07:56will prove to be a winning combination.
0:07:56 > 0:07:58From what I've gathered from people,
0:07:58 > 0:08:01if you leave 'em too long, as well, they go woody.
0:08:01 > 0:08:03Read the instructions and see what it says.
0:08:04 > 0:08:09Right. Sow seed thinly direct outside or in containers 13mm deep.
0:08:09 > 0:08:13Mother and daughter Shirley and Victoria live in Banbury,
0:08:13 > 0:08:17Oxfordshire with Shirley's husband, John, and Victoria's three sisters.
0:08:18 > 0:08:23It doesn't say thin to...eight inches apart, four inches apart,
0:08:23 > 0:08:26or so many millimetres apart?
0:08:26 > 0:08:28- It doesn't say anything like that. - Doesn't say?
0:08:28 > 0:08:29- No.- Ugh!
0:08:29 > 0:08:31Usually radishes are grown in full sun,
0:08:31 > 0:08:34but Gary and Pete have other ideas.
0:08:34 > 0:08:37So, the idea of growing radish in here...
0:08:37 > 0:08:41is cos if they were left in full sun, they'll just go to seed.
0:08:41 > 0:08:43But if we plant them in here,
0:08:43 > 0:08:45they'll be in shade from the peas and beans.
0:08:46 > 0:08:52Beekeeping Brightonians Gary and Pete have been friends for 15 years
0:08:52 > 0:08:55and if you can't find them in the allotment, they'll be in the pub.
0:08:55 > 0:08:56Rhubarb for you. Freshly picked.
0:08:56 > 0:08:58More rhubarb!
0:08:58 > 0:09:02So, I'm doing half a row and then half a row in two weeks' time.
0:09:02 > 0:09:05- OK. What did you do? - These are poloneza radish.
0:09:05 > 0:09:08I'll do poloneza in here and I'll do the other one in there
0:09:08 > 0:09:11and then we've got the mooli as well.
0:09:11 > 0:09:14Perfect radishes need exactly the right amount of water.
0:09:14 > 0:09:18Too little and your radishes could be woody and too hot to taste.
0:09:18 > 0:09:20Too much and you'll create lush, leafy growth
0:09:20 > 0:09:22but poor root development.
0:09:22 > 0:09:23It's a delicate balance,
0:09:23 > 0:09:27but sister-in-laws Sally and Michelle aren't worried.
0:09:29 > 0:09:32No, there's no reason why we shouldn't get decent radishes.
0:09:32 > 0:09:35You put the seeds in, you allow them to grow,
0:09:35 > 0:09:38you thin them out and you leave them.
0:09:38 > 0:09:39They're pretty simple, really.
0:09:39 > 0:09:41- Yeah, there's not a lot involved with radishes.- Mm.
0:09:41 > 0:09:44The more people who want to just chuck it in the ground
0:09:44 > 0:09:45and let it go, the better for us!
0:09:45 > 0:09:47People can take that attitude to their radishes,
0:09:47 > 0:09:50we will take a slightly different attitude to ours.
0:09:55 > 0:09:59With some varieties of radish only taking four weeks to grow,
0:09:59 > 0:10:03the allotmenteers have planted early and sown successionally.
0:10:03 > 0:10:06This involves several smaller plantings at timed intervals
0:10:06 > 0:10:09giving them the chance to perfect their growing techniques
0:10:09 > 0:10:11before show day.
0:10:11 > 0:10:15We sowed last week. We're sowing this week.
0:10:15 > 0:10:17We're going to sow again next week,
0:10:17 > 0:10:20and hopefully, we've got our bases covered, then,
0:10:20 > 0:10:22for the first challenge.
0:10:25 > 0:10:28But as spring turns to summer and the crops being to germinate,
0:10:28 > 0:10:31some of the gardeners are starting to realise
0:10:31 > 0:10:33growing radishes isn't that easy.
0:10:33 > 0:10:38- Ooh, well, these ones have definitely bolted.- Yes.
0:10:38 > 0:10:41Bolting is when a crop produces a long, leggy stem
0:10:41 > 0:10:44and prematurely flowers prior to harvesting
0:10:44 > 0:10:46in an attempt to produce seed.
0:10:46 > 0:10:50A bolted radish is past its best and will taste bitter.
0:10:50 > 0:10:52Let's have a look at a bolted one, shall we?
0:10:52 > 0:10:55Yes. Look.
0:10:56 > 0:10:57Oh!
0:10:57 > 0:11:00Boo.
0:11:00 > 0:11:03Work colleagues from Manchester Shaun and Liz
0:11:03 > 0:11:08are hoping that her organisational skills and his passion for growing
0:11:08 > 0:11:10will prove to be a successful formula.
0:11:10 > 0:11:12Radishes actually look a bit like me.
0:11:12 > 0:11:13What's coming out of your head?!
0:11:13 > 0:11:16My last remaining hair!
0:11:18 > 0:11:21But Shaun and Liz aren't alone.
0:11:21 > 0:11:23As show day gets nearer
0:11:23 > 0:11:26and the summer turns into one of the hottest in years,
0:11:26 > 0:11:28it's bad news for the radishes.
0:11:28 > 0:11:31These look like they've gone over and they're full of leaf beetle.
0:11:31 > 0:11:33No way are they going to be ready.
0:11:33 > 0:11:36They're supposed to be simple to grow, radish.
0:11:36 > 0:11:38- Yeah.- Nightmare.
0:11:38 > 0:11:42I am disappointingly not that confident about the radishes.
0:11:42 > 0:11:43We would never have known
0:11:43 > 0:11:45that the weather was going to be so hot,
0:11:45 > 0:11:48that everything was going to come along much quicker
0:11:48 > 0:11:49than we anticipated.
0:11:49 > 0:11:52Oh, I'm worried about... I've got general radish worries.
0:11:52 > 0:11:54Some of them do absolutely race ahead
0:11:54 > 0:11:57of even the same variety in the same row.
0:11:57 > 0:12:00Definitely a more tricky challenge than we gave it credit for.
0:12:00 > 0:12:02Still don't want to come unstuck on radishes.
0:12:02 > 0:12:04Have we been a bit complacent?
0:12:07 > 0:12:10After 15 weeks of careful cultivation,
0:12:10 > 0:12:14it's judgment day for the radishes.
0:12:14 > 0:12:16Overseeing proceedings is Jim Buttress,
0:12:16 > 0:12:19holder of the Victoria Medal of Honour,
0:12:19 > 0:12:22the highest accolade awarded in gardening.
0:12:22 > 0:12:24I was the superintendent of the Royal Parks,
0:12:24 > 0:12:28and I had the honour of being in charge of Clarence House
0:12:28 > 0:12:29and Buckingham Palace.
0:12:30 > 0:12:32Gardening's been my life.
0:12:32 > 0:12:34I've never wanted to do anything else.
0:12:34 > 0:12:37I've never done anything else. I am a gardener.
0:12:37 > 0:12:40- The ones we're going to show are mooli.- Yes.- Yeah.
0:12:40 > 0:12:42And they're a white Japanese radish.
0:12:42 > 0:12:45This is one you use in stir-fries as well, is it?
0:12:45 > 0:12:47- Yes, it is.- Yeah.- That's right.
0:12:47 > 0:12:49It's quite punchy, quite peppery.
0:12:53 > 0:12:56Breathe into that beautiful openness.
0:12:56 > 0:13:00Yoga teacher Harshani and sales manager Edd
0:13:00 > 0:13:04live in Northamptonshire and have been married for five years.
0:13:04 > 0:13:07I know that you've made it slightly harder for yourself
0:13:07 > 0:13:09by planting to the phases of the moon as well,
0:13:09 > 0:13:11the biodynamic planting.
0:13:11 > 0:13:14- Yeah. There are certain days that you sow things...- Yeah.
0:13:14 > 0:13:18..so all of our radishes in here went in on a root day.
0:13:18 > 0:13:21That's a day when all rooting kind of crops and that go in.
0:13:21 > 0:13:23It's to do with the phase of the moon,
0:13:23 > 0:13:26- so it's about pulling moisture... - And it's the light levels...
0:13:26 > 0:13:27- Ah!- ..and when the soil's right.
0:13:27 > 0:13:29- Oh, like the tide. - ..with the gravity.
0:13:29 > 0:13:32- Be careful of the roots. - Yeah.- It mustn't be broken.
0:13:32 > 0:13:34The longer the better, because those you've already broken.
0:13:34 > 0:13:36- Can you see, Victoria?- Yeah.
0:13:36 > 0:13:38We want all the way up.
0:13:38 > 0:13:41Look at the size of that one.
0:13:41 > 0:13:45If I was a judge, I'd be unhappy if someone showed me that.
0:13:45 > 0:13:49It's a little bit damaged on the skin.
0:13:49 > 0:13:51What are you doing under here?
0:13:51 > 0:13:54Getting our radishes out, if there are any.
0:13:54 > 0:13:57Radishes planted under the sweet peas?
0:13:57 > 0:13:58- Yeah.- Why?
0:13:58 > 0:14:02To protect them from the sun, so they didn't bolt.
0:14:02 > 0:14:04- The trouble is, they're in the shade...- Mm.
0:14:04 > 0:14:07..so what's going to happen, they're going to make a lot of leaf,
0:14:07 > 0:14:09but they're not going to make the big, fat bulb that we want.
0:14:09 > 0:14:12- That one's a bit squiffy, isn't it?- Mm.
0:14:12 > 0:14:15With the radishes picked, it's time to get them ready
0:14:15 > 0:14:17for the vegetable equivalent of the catwalk.
0:14:17 > 0:14:19The show bench.
0:14:19 > 0:14:22In some ways this is a nicer skin, but it's irregular shaped.
0:14:22 > 0:14:26- And he has a slight ding on it, as well.- Yeah.- Just there.
0:14:26 > 0:14:28Well, I think we try cleaning these three up, don't we?
0:14:28 > 0:14:29I think so, yeah.
0:14:29 > 0:14:32The gardeners have to present three radishes
0:14:32 > 0:14:35of uniform size, shape and colouring.
0:14:35 > 0:14:37They need to be fresh, free from blemishes
0:14:37 > 0:14:40with well-coloured, intact roots
0:14:40 > 0:14:42and the foliage trimmed to approximately 40mm.
0:14:42 > 0:14:45Right, which ones are we actually going to use?
0:14:45 > 0:14:47Come here. If you work with me...
0:14:47 > 0:14:50- You work with me.- OK. - Here. I measure, you cut.
0:14:50 > 0:14:52No, it looks wrong.
0:14:52 > 0:14:54We'll take the middle one out.
0:14:55 > 0:14:59Let's take another look and see if there's any more we can work with.
0:14:59 > 0:15:01I don't think there are.
0:15:01 > 0:15:03- I think they look nice.- Yeah.
0:15:03 > 0:15:04- We haven't got losers.- We haven't.
0:15:04 > 0:15:07We haven't got losers.
0:15:07 > 0:15:08Right, gardeners!
0:15:08 > 0:15:11Ready or not, bring your radishes ready to be judged!
0:15:17 > 0:15:19Joining Jim at the show bench
0:15:19 > 0:15:24is preserves expert Thane Prince and floral expert Jonathan Moseley.
0:15:26 > 0:15:29First of all, please, Rupert and Dimi to step forward.
0:15:31 > 0:15:35- Yours is the first selection here. - Right.
0:15:35 > 0:15:36You know, these are...
0:15:36 > 0:15:38These two, certainly, are very uniform.
0:15:38 > 0:15:41That's slightly bigger, but they're good radishes.
0:15:41 > 0:15:44You always turn 'em over, because it won't happen here,
0:15:44 > 0:15:47but occasionally the blemish is underneath and you haven't seen it.
0:15:47 > 0:15:49So you have a good look at it.
0:15:49 > 0:15:51It's a good start.
0:15:55 > 0:15:58I think the ladies might've trimmed the root.
0:15:58 > 0:16:00- Did you trim it?- We did trim them.
0:16:03 > 0:16:05They're lovely big radishes.
0:16:05 > 0:16:07If you remember one of the criteria...
0:16:07 > 0:16:09- uniformity.- Mm.
0:16:09 > 0:16:11- I was wondering about that.- Yes.
0:16:15 > 0:16:17And the variety - what variety is it?
0:16:17 > 0:16:20- Amethyst.- Amethyst, yeah. So...
0:16:20 > 0:16:23- You see the blemish in there? - The blemish is there, yeah.
0:16:23 > 0:16:24- Yeah, they've got a blemish there. - Yeah.
0:16:24 > 0:16:28- And it's just starting to go...- Yes. - ..colouring down there.
0:16:28 > 0:16:31And this shows signs, let's have a go...
0:16:31 > 0:16:32it might be getting a little woody.
0:16:32 > 0:16:34Is that quite hard to cut, Jim?
0:16:34 > 0:16:36Yeah.
0:16:36 > 0:16:37I'm not acting.
0:16:37 > 0:16:41It IS a bit woody, lads.
0:16:41 > 0:16:43- Yeah, never mind.- Never mind? - No, it's all right.
0:16:43 > 0:16:46- You can still pull something out of the bag.- Of course we can.
0:16:46 > 0:16:47- Good. OK.- Yeah, just not radishes.
0:16:52 > 0:16:55Our most glamorous gardeners.
0:16:55 > 0:16:56Aren't they just?
0:16:56 > 0:16:59- Tried to pick our sort of smaller, more tender...- OK.
0:16:59 > 0:17:01So let's have a look at 'em.
0:17:01 > 0:17:02I can't see any blemishes on them.
0:17:02 > 0:17:04No, none at all and the leaves are good.
0:17:04 > 0:17:07- They're good, yeah. - They're very dainty, aren't they?
0:17:07 > 0:17:08Very dainty.
0:17:13 > 0:17:16Now, you see, it's just showing some signs here.
0:17:16 > 0:17:18- See a bit of a blemish coming there? - Yes.
0:17:18 > 0:17:21As they get a bit older, they start to lose their shine.
0:17:26 > 0:17:28- They look very uniform, though. - They do indeed.
0:17:28 > 0:17:31- And you see, look here, they've a nice...- Yes.
0:17:31 > 0:17:33..red stem to the root.
0:17:34 > 0:17:36Blemish free.
0:17:36 > 0:17:38Very happy. Thank you very much. Well done.
0:17:42 > 0:17:45And did you have many problems like the other contestants
0:17:45 > 0:17:46here, growing them?
0:17:46 > 0:17:49Every week we sowed them, so we had about...
0:17:49 > 0:17:52- 500.- ..500... - Yeah.- ..to pick today.
0:17:52 > 0:17:55- Yeah.- Gosh!- So, out of that we had four the same.
0:17:55 > 0:17:57- Is that right?- Yeah.
0:17:57 > 0:17:59But that succession of sowing's paid off,
0:17:59 > 0:18:02- because you've got three really uniform radishes.- Absolutely.
0:18:06 > 0:18:10- OK. Now look at the roots, there. - It's really long, isn't it?- Yes.
0:18:10 > 0:18:14- Absolutely all level and the red vein...- This is good.
0:18:14 > 0:18:17That's a perfect one, cos it's really round, isn't it?
0:18:17 > 0:18:19- Exactly.- But nicely trimmed up.
0:18:19 > 0:18:21- Yeah.- Yeah.- Well presented.- Exactly.
0:18:21 > 0:18:22Good.
0:18:28 > 0:18:31It's time for Jim to award best in show.
0:18:31 > 0:18:33I've looked at them all.
0:18:33 > 0:18:36I've seen different things that I liked.
0:18:36 > 0:18:39I've seen one or two things that are not quite right for it.
0:18:40 > 0:18:43So, best in show goes to...
0:18:48 > 0:18:50..Shirley and Victoria.
0:18:50 > 0:18:52- Wow!- Oh!
0:18:54 > 0:18:57The reason I picked Shirley and Victoria's was
0:18:57 > 0:18:58because at the end of the day,
0:18:58 > 0:19:00these are the ones that I thought just stood out
0:19:00 > 0:19:03that little bit better than the others.
0:19:03 > 0:19:05- You're getting tearful!- I am!
0:19:05 > 0:19:08You never thought you'd cry over a radish, would you?
0:19:14 > 0:19:18- Amazed, I think and shocked. - Yeah, we were absolutely shocked.
0:19:18 > 0:19:22Never, never, ever thought that we would win.
0:19:22 > 0:19:25I knew we hadn't reached perfection,
0:19:25 > 0:19:28but we were hoping we were close enough to pull it off.
0:19:28 > 0:19:31I thought one of the better ones definitely won
0:19:31 > 0:19:34and I don't think you could say any fairer than that.
0:19:34 > 0:19:38They were the worst radishes on the bench. They were awful.
0:19:38 > 0:19:40Well, it can only get better, can't it?
0:19:40 > 0:19:42It can't get much worse.
0:19:45 > 0:19:49Only two challenges remain before the experts must decide
0:19:49 > 0:19:52which team will have to leave the allotment for good.
0:19:53 > 0:19:56In this next challenge, the gardeners will be judged
0:19:56 > 0:20:00on how well they can grow flowers and arrange them.
0:20:00 > 0:20:01So, now, here we are - the second challenge.
0:20:01 > 0:20:03This one is called Make.
0:20:03 > 0:20:04First of all,
0:20:04 > 0:20:08we want to see how well you can produce the perfect specimen bloom.
0:20:08 > 0:20:12This is going to be judged by our Grow expert, Jim,
0:20:12 > 0:20:17and it is to cut seven spikes of the most perfect sweet peas
0:20:17 > 0:20:18you have grown.
0:20:18 > 0:20:21The second part of the challenge, you don't know about.
0:20:21 > 0:20:26This is to gather all the most beautiful blooms you have
0:20:26 > 0:20:30and create a hand-tied bouquet.
0:20:30 > 0:20:33Now, our floral expert is Jonathan.
0:20:33 > 0:20:34What I'd like you to produce
0:20:34 > 0:20:38is a good, balanced, rounded dome-shaped bouquet,
0:20:38 > 0:20:41- with a nice, firm binding point. - They're writing! They're writing!
0:20:41 > 0:20:44- They're making notes of all this. - Firm hand-tied binding point.
0:20:44 > 0:20:47And if you think about the delicate nature of sweet peas,
0:20:47 > 0:20:50you're picking flowers and foliage to complement
0:20:50 > 0:20:51that delicate flower structure.
0:20:51 > 0:20:55So pick carefully, but pick enough to be successful.
0:20:55 > 0:20:57Aha! Are you all ready and is it all clear?
0:20:57 > 0:20:59Get started.
0:21:00 > 0:21:03- FERN CHUCKLES - They're all a bit nonplussed,
0:21:03 > 0:21:05- aren't they? - It's quite a challenge, isn't it?
0:21:05 > 0:21:07I know. I mean, partially you'd think, "Yeah, OK."
0:21:07 > 0:21:09- "Where do you start?" Yeah. - Yeah, I would do.
0:21:09 > 0:21:11Yeah, but then you go to your allotment and you think,
0:21:11 > 0:21:14"What shall I pick? What shall I cut? What's suitable?"
0:21:14 > 0:21:16The seven spikes of sweet peas
0:21:16 > 0:21:19should have an equal number of well-spaced blooms,
0:21:19 > 0:21:22long, straight stems, in proportion to the size of the flowers,
0:21:22 > 0:21:24and be free from damage.
0:21:24 > 0:21:25I think it's a good challenge,
0:21:25 > 0:21:27because everybody loves growing sweet peas.
0:21:27 > 0:21:30They're a real fashionable garden plant
0:21:30 > 0:21:33and they've got to select the very best, because they quickly fade
0:21:33 > 0:21:37and they'll start to droop and we don't want to see droopy sweet peas.
0:21:42 > 0:21:45There are over 1,000 varieties of sweet peas to choose from
0:21:45 > 0:21:48and since day one our allotmenteers have been nurturing
0:21:48 > 0:21:51their chosen variety in the warmth of their greenhouses.
0:21:51 > 0:21:54Deciding on when to plant them outside to face the elements
0:21:54 > 0:21:56will be key to their success.
0:21:56 > 0:22:00Sudden exposure to cold temperatures can stress the plants
0:22:00 > 0:22:01and stunt their growth.
0:22:01 > 0:22:04To prevent this, some of the gardeners have opted for a method
0:22:04 > 0:22:05called hardening off.
0:22:05 > 0:22:07You can't put them straight into the garden,
0:22:07 > 0:22:10cos you'll either kill them or they'll stop dead in their tracks.
0:22:10 > 0:22:13So the idea is that you keep them in the cold frame.
0:22:13 > 0:22:17They're outside during the day when it's relatively warm.
0:22:17 > 0:22:21At night-time you put a cover over and that should keep the frost off.
0:22:26 > 0:22:27But, as the weeks pass,
0:22:27 > 0:22:31the whole country is hit by the coldest spring in 50 years.
0:22:31 > 0:22:33The weather! My goodness.
0:22:33 > 0:22:35You cannot get worse weather than this.
0:22:35 > 0:22:39We've had hailstones, almost like sleet sort of weather.
0:22:39 > 0:22:43Oh, it's just horrible cold rainy, windy, everything.
0:22:43 > 0:22:45But work needs to be done, so we're going to get it done.
0:22:45 > 0:22:48There's a job to be done.
0:22:48 > 0:22:49In the wake of the cold snap,
0:22:49 > 0:22:52the gardeners who put their sweet peas out too early
0:22:52 > 0:22:53have paid the price.
0:22:53 > 0:22:56- These are knackered. That one's knackered.- Yeah.
0:22:56 > 0:22:58It looks as though the frost has got them.
0:22:58 > 0:22:59Is there no life in it?
0:22:59 > 0:23:01Hey! Look!
0:23:02 > 0:23:05- No.- No!
0:23:05 > 0:23:08They're dead, like a dodo!
0:23:08 > 0:23:11- We'll try, try and try again.- Yeah.
0:23:13 > 0:23:17Once the seeds have been sown and the seedlings nurtured,
0:23:17 > 0:23:20the next choice is how to support the sweet peas.
0:23:20 > 0:23:23- You can't do this at all, can you? - I'm rubbish at it.
0:23:23 > 0:23:25Just tie the first one off, yeah.
0:23:25 > 0:23:27Many of the gardeners on the allotment
0:23:27 > 0:23:29are following the conventional bush method.
0:23:29 > 0:23:31This allows their sweet peas
0:23:31 > 0:23:33to scramble up a wigwam of canes naturally.
0:23:33 > 0:23:36Quite used to having one tall gardener and one short.
0:23:36 > 0:23:38I do the low stuff and Eleanor does the high.
0:23:38 > 0:23:40Yes, it's very useful.
0:23:40 > 0:23:42But others have opted for the more time-consuming
0:23:42 > 0:23:45but professional approach called the cordon method.
0:23:45 > 0:23:49For a competition it's good to do them the proper way.
0:23:49 > 0:23:50Certainly not the end of the world...
0:23:50 > 0:23:52I'm not going to be phased by such a thing.
0:23:52 > 0:23:56Well, you grow them up a cane and you lay only one stem to grow
0:23:56 > 0:23:59of each plant and you strictly take off all the tendrils
0:23:59 > 0:24:02and you take out any side shoots and that's called the cordon system.
0:24:02 > 0:24:04This is new to us, this method of doing it
0:24:04 > 0:24:07and it is the competition way of doing sweet peas.
0:24:07 > 0:24:11It allows much more space in the ground for each of the sweet peas
0:24:11 > 0:24:15and it allows the sweet pea to put all of its energy
0:24:15 > 0:24:18into one stem that's growing up.
0:24:19 > 0:24:22With everything in place and the first signs of summer
0:24:22 > 0:24:26hitting the allotment, the sweet peas finally start to come to life.
0:24:31 > 0:24:34To ensure their sweet peas flower all through the summer,
0:24:34 > 0:24:38the gardeners need to keep picking them, otherwise they'll go to seed.
0:24:38 > 0:24:41All these little ones at the bottom are just getting totally crushed.
0:24:41 > 0:24:44Doesn't matter. They'll come on when they're ready.
0:24:44 > 0:24:45Don't know about that.
0:24:45 > 0:24:47These have had more care
0:24:47 > 0:24:50and attention than any sweet peas in the world.
0:24:51 > 0:24:55As the first show day draws closer, it's vital
0:24:55 > 0:24:57that our allotmenteers keep cutting their blooms
0:24:57 > 0:25:01to ensure the plant is putting its energy into new flower production
0:25:01 > 0:25:03and not the formation of seed pods.
0:25:03 > 0:25:05I really don't like sweet peas.
0:25:05 > 0:25:07You either like 'em or you don't.
0:25:07 > 0:25:10And I don't. They're just constant maintenance.
0:25:10 > 0:25:14They probably could've done with a little bit more love.
0:25:14 > 0:25:17But Edd and Harshani take a very different approach.
0:25:17 > 0:25:20Ommmm.
0:25:20 > 0:25:21You listening?
0:25:21 > 0:25:24You have to sing to them if you feed them.
0:25:24 > 0:25:26No, I won't! Singing's your department.
0:25:29 > 0:25:31With just one week till show day,
0:25:31 > 0:25:34the gardeners are keenly aware of the competition.
0:25:34 > 0:25:36It's quite funny this morning.
0:25:36 > 0:25:40I went round and did a sort of formal scoring
0:25:40 > 0:25:43of where I thought everybody was.
0:25:43 > 0:25:45HE CHUCKLES
0:25:45 > 0:25:49I think Dimi and Rupert are probably a point in front of us.
0:25:49 > 0:25:50Yeah.
0:25:52 > 0:25:55Their sweet peas look quite good, actually.
0:25:55 > 0:25:57Look at these ones.
0:25:57 > 0:25:59Their stems are not quite as long as ours, though.
0:25:59 > 0:26:00No. Well, they've got a few.
0:26:00 > 0:26:03- I mean, that's a very good one there, that white one.- Yeah.
0:26:03 > 0:26:06- They are the other contenders. - Yeah, OK.
0:26:06 > 0:26:08DRUM AND BASS MUSIC PLAYS
0:26:10 > 0:26:13Drum and bass enthusiasts Rupert and Dimi
0:26:13 > 0:26:16have been married for three years and live in Surrey.
0:26:16 > 0:26:18No worries about sweet peas.
0:26:18 > 0:26:20No, I think sweet peas are pretty strong
0:26:20 > 0:26:21and I'm not concerned about them at all.
0:26:26 > 0:26:29Today's Make challenge isn't just about impressing Jim
0:26:29 > 0:26:31with perfect flower specimens.
0:26:31 > 0:26:34Floral expert Jonathan Moseley has also set the tough task
0:26:34 > 0:26:37of incorporating sweet peas into a hand-tied bouquet.
0:26:37 > 0:26:40I've worked with flowers for over 20 years,
0:26:40 > 0:26:42and, really, flowers are my life.
0:26:42 > 0:26:43From Chelsea to Chatsworth,
0:26:43 > 0:26:47I've arranged flowers at some of the most fabulous venues.
0:26:47 > 0:26:51Flowers, as a gift, are always welcome,
0:26:51 > 0:26:52but creating a hand-tied bouquet
0:26:52 > 0:26:57from flowers you've grown yourself is so much more rewarding.
0:26:57 > 0:27:00Firstly, remove all the lower foliage from the stems
0:27:00 > 0:27:04and lay the flowers and twine out in front of you ready to begin.
0:27:06 > 0:27:09Start by crossing the stems in your hand diagonally,
0:27:09 > 0:27:11one over the other.
0:27:13 > 0:27:16Hold the bouquet at one firm binding point.
0:27:16 > 0:27:18Once you're two-thirds into the design,
0:27:18 > 0:27:20you should have a clean spiral developing.
0:27:22 > 0:27:24Finish with a border of foliage.
0:27:24 > 0:27:27This helps secure everything in place.
0:27:27 > 0:27:30Secure the bouquet with twine or string...
0:27:34 > 0:27:37..cutting all stems off at a level.
0:27:38 > 0:27:40Practise this technique a few times
0:27:40 > 0:27:43and you'll soon be making the perfect bouquet.
0:27:47 > 0:27:51The gardeners must now decide which flowers to pick for their bouquet.
0:27:51 > 0:27:53We've got to be quick.
0:27:53 > 0:27:56I know. I'm going as quick as I can.
0:27:56 > 0:27:59Along with their specimen flowers, they have also chosen to grow
0:27:59 > 0:28:02a wide variety of other flowers for the Make challenges.
0:28:02 > 0:28:04Forget the pink ones.
0:28:04 > 0:28:06- Have you got cornflowers?- No.
0:28:08 > 0:28:09So heavy!
0:28:09 > 0:28:11Yeah, I know.
0:28:11 > 0:28:12There's nothing else you want?
0:28:12 > 0:28:15No, I think we'll be OK.
0:28:15 > 0:28:16Once they have all they need,
0:28:16 > 0:28:20the allotmenteers enter the greenhouse for the very first time.
0:28:22 > 0:28:24You have 60 minutes.
0:28:24 > 0:28:26Your time starts...now!
0:28:29 > 0:28:31Let it fall.
0:28:31 > 0:28:33No, that looks all right. Yeah, that's fine.
0:28:33 > 0:28:34So, that's three.
0:28:35 > 0:28:37The first job for the allotmenteers
0:28:37 > 0:28:42is to choose their seven best spikes of sweet peas for Jim to judge.
0:28:42 > 0:28:44They're all right, they're just no long enough.
0:28:47 > 0:28:49Are there any bugs on that?
0:28:49 > 0:28:51Not on that one. I've cleaned that one off.
0:28:51 > 0:28:53Oh, look at the state of that.
0:28:53 > 0:28:56Jim will reject this one just on length of spike.
0:28:56 > 0:28:59- I think so. - I'd say, for the time being,
0:28:59 > 0:29:02they're the sweet peas that we'll use.
0:29:02 > 0:29:04It leaves you these to play with.
0:29:04 > 0:29:06Yeah, that's plenty then, isn't it?
0:29:06 > 0:29:08You know what? We're pushing seven.
0:29:08 > 0:29:11Once the spikes have been chosen,
0:29:11 > 0:29:14attentions turn to Jonathan's hand-tied bouquet.
0:29:14 > 0:29:17So what is this that's going in? Cos that's lovely.
0:29:17 > 0:29:20- It's a weed.- It's a weed. They just look pretty, don't they?
0:29:20 > 0:29:21- They do.- Yeah.
0:29:21 > 0:29:25So, what's your inspiration for this bouquet?
0:29:25 > 0:29:27- Flowers.- Flowers, no.
0:29:27 > 0:29:30- We're actually doing a "blokequet". - Blokequet!- A blokequet.
0:29:30 > 0:29:33- Not a bouquet.- So this could be a new concept that's developing.
0:29:33 > 0:29:34Potentially.
0:29:34 > 0:29:35Trying to do what he said
0:29:35 > 0:29:37about passing it from one hand to the other.
0:29:37 > 0:29:40My thinking here was starting it with the Dahlias
0:29:40 > 0:29:43- to try and get a bit of solidity to it.- Yeah.
0:29:43 > 0:29:45- Got a bug there?- Yeah.
0:29:45 > 0:29:47And that'll give us something to build around.
0:29:47 > 0:29:48I think that'll be really nice.
0:29:48 > 0:29:50Do you want, I don't know, ammi?
0:29:50 > 0:29:52I'd be inclined to think we want ammi, but maybe we don't.
0:29:52 > 0:29:55- Maybe...- Let's try an ammi.
0:29:55 > 0:29:57What do you want now?
0:29:57 > 0:30:00- You want to be all down here.- Yeah.
0:30:00 > 0:30:03Sweet peas bruise notoriously easily.
0:30:03 > 0:30:05To avoid over handling and damaging the flowers,
0:30:05 > 0:30:09the bouquet needs to be held at one firm binding point throughout.
0:30:09 > 0:30:11I don't think we're building this right, you know.
0:30:11 > 0:30:13We desperately need some thinner flowers
0:30:13 > 0:30:16- that are more substantial.- Mm.
0:30:16 > 0:30:18That's interesting. What are you doing?
0:30:18 > 0:30:21I've put some oasis in the middle just to try and spread it out.
0:30:21 > 0:30:22I've never done it before,
0:30:22 > 0:30:26but I suddenly thought I quite fancy a bit of space in the middle.
0:30:26 > 0:30:29Could you not have achieved that by just doing it in your hand?
0:30:29 > 0:30:33I probably could, but I think when I get enthusiastic and tie things up
0:30:33 > 0:30:35at the end and it all goes "schloop!" like that.
0:30:35 > 0:30:37- It's fun.- Everybody's different. - It's fun.- Absolutely.
0:30:37 > 0:30:40- It's different.- Sometimes different pays off, who knows?- Yeah.
0:30:40 > 0:30:42Would you like some lavender, dear heart?
0:30:42 > 0:30:44Oh, thank you. I'll have some lavender.
0:30:45 > 0:30:47Right, where do you want it?
0:30:47 > 0:30:49Right, now, what I need you to do is,
0:30:49 > 0:30:51you stand back and I hold that...
0:30:51 > 0:30:53Right, now you've gotta say where it looks good.
0:30:53 > 0:30:54- Right, OK.- OK?
0:30:54 > 0:30:56- Teamwork is interesting, isn't it? - Absolutely.
0:30:56 > 0:30:58Watching Shaun and Liz working over there.
0:30:58 > 0:31:01I'm a little bit surprised at some of the plant choices.
0:31:01 > 0:31:03When you think we're working with sweet peas,
0:31:03 > 0:31:05sweet peas are delicate and fragile,
0:31:05 > 0:31:07so that would really, sort of, encourage me
0:31:07 > 0:31:11to choose equally delicate, fragile flowers to work in with those.
0:31:11 > 0:31:14- Right, we need carex. - Where would you want the carex?
0:31:14 > 0:31:17I don't know, maybe shooting out the sides.
0:31:17 > 0:31:18What do you think about that?
0:31:18 > 0:31:21Do we need more frothiness, foaminess?
0:31:21 > 0:31:23Well, you need a border round the edge.
0:31:23 > 0:31:26The border of foliage gives the bouquet its round shape
0:31:26 > 0:31:28and helps support the sweet peas.
0:31:28 > 0:31:31I'm quite intrigued by some of your plant material selection,
0:31:31 > 0:31:33especially this lobelia.
0:31:33 > 0:31:34It's fabulous, though.
0:31:34 > 0:31:38- Yeah, well, we wanted a foliage skirt that was different.- Yeah.
0:31:38 > 0:31:42It's very summery and frothy and whimsical and romantic.
0:31:42 > 0:31:46Sally and Michelle are sisters-in-law from Kent
0:31:46 > 0:31:50and they rely on their allotments at home to feed their families.
0:31:53 > 0:31:56Go back. Split it at that point.
0:31:56 > 0:31:59Ten minutes, gardeners! Just ten minutes left!
0:32:05 > 0:32:08Would've liked more flowers on there,
0:32:08 > 0:32:12- but we're running out of time, so does that look...?- OK.
0:32:12 > 0:32:15That's no good. It's too short.
0:32:15 > 0:32:17Too short. I need something longer.
0:32:17 > 0:32:19Right, can you just hold that bottom? Hold the bottom.
0:32:19 > 0:32:22- Yeah.- And we can put a ribbon round it. What do you think?
0:32:22 > 0:32:25- I don't know what to finish it off with. I've no idea.- Neither do I.
0:32:25 > 0:32:28I don't like it, do you? No, less is more.
0:32:28 > 0:32:29We'll put it back in.
0:32:29 > 0:32:31- You happy with it?- Yeah.
0:32:31 > 0:32:34Gardeners, your time is up.
0:32:36 > 0:32:39Stop doing what you're doing, get it ready to be judged.
0:32:40 > 0:32:42Ah, beautiful.
0:32:42 > 0:32:46Move away from the flower. Move away from the flower.
0:32:46 > 0:32:50There are two best in show awards up for grabs in the Make challenge.
0:32:50 > 0:32:52For their seven spikes of sweet peas,
0:32:52 > 0:32:56Jim will be looking for an equal number of well-spaced blooms,
0:32:56 > 0:32:59long straight stems in proportion to the size of the flowers,
0:32:59 > 0:33:01which are free from damage.
0:33:01 > 0:33:03For the hand-tied bouquet,
0:33:03 > 0:33:06Jonathan will be looking for a good, balanced shape
0:33:06 > 0:33:09with a creative use of sweet peas and complementary flowers.
0:33:12 > 0:33:14Jim, what do you make of those spikes?
0:33:14 > 0:33:15You're going to tell me
0:33:15 > 0:33:17these are the only seven you had left.
0:33:17 > 0:33:19Yeah!
0:33:19 > 0:33:20There are seven spikes there.
0:33:20 > 0:33:23There's some good colour in there, so - well done.
0:33:27 > 0:33:29I asked you to include sweet peas in the bouquet
0:33:29 > 0:33:32and I can see you've got some sweet peas in here.
0:33:32 > 0:33:34But, can I ask you why you used this yew
0:33:34 > 0:33:36as a foliage to edge off the bouquet?
0:33:36 > 0:33:40It kind of just kept that softness of the...
0:33:40 > 0:33:42- that lightness to it, really.- OK.
0:33:42 > 0:33:45Yeah, I agree it's light, but I do feel, possibly,
0:33:45 > 0:33:48- it gives it that spiky, rather harsh feel.- OK.
0:33:51 > 0:33:54They're a little bit on the small side, lads.
0:33:54 > 0:33:57But you see that...is perfect.
0:34:00 > 0:34:03Good binding point there, nice and secure,
0:34:03 > 0:34:06and we can start to see some spiralling of the stems.
0:34:06 > 0:34:08I do think that's a really good attempt.
0:34:13 > 0:34:14I like this.
0:34:14 > 0:34:17There's no question of it, it's what I'm looking for.
0:34:17 > 0:34:20Good, erect stems, plenty of flowers showing,
0:34:20 > 0:34:22no blemishes in it at all.
0:34:22 > 0:34:24They're looking at it, and they're smiling.
0:34:28 > 0:34:30As I touch this,
0:34:30 > 0:34:33it's really feeling well-constructed.
0:34:33 > 0:34:36Look at that contrast between that plain, smooth green leaf
0:34:36 > 0:34:38and all that busyness of the flowers.
0:34:38 > 0:34:40You know the green is the rest, it's the pause.
0:34:40 > 0:34:43It's like anything in a garden, a background of shrubs.
0:34:43 > 0:34:45It shows off your flowers.
0:34:45 > 0:34:47Just the same with a floral arrangement.
0:34:47 > 0:34:50Jo and Avril's length of spikes were a disappointment to Jim.
0:34:50 > 0:34:53Oh, perhaps I shouldn't have picked that one up, girls.
0:34:54 > 0:34:56While Jonathan felt their bouquet
0:34:56 > 0:34:58was too small for a sumptuous hand-tie.
0:34:58 > 0:35:01Had the criteria been for a bridesmaid's posy
0:35:01 > 0:35:04then, yeah, you're well on the way there.
0:35:04 > 0:35:07Shirley and Victoria fared better, impressing Jim...
0:35:07 > 0:35:10A nice mixture of colours. The thing that we're looking for,
0:35:10 > 0:35:12the nice straight stems, they've got them.
0:35:12 > 0:35:13..and Jonathan.
0:35:13 > 0:35:16What is lovely there is each flower can be seen
0:35:16 > 0:35:19without that tight, squashed cluttered feel to it.
0:35:20 > 0:35:23Sally and Michelle's sweat peas didn't hit the mark for Jim.
0:35:23 > 0:35:27- And tell me, are they a miniature variety?- Oh, yes.- They are?- Yes.
0:35:27 > 0:35:30- That's what I thought they were, yes.- We done that on purpose.
0:35:30 > 0:35:33And their unusual binding baffled Jonathan.
0:35:33 > 0:35:36Why did you bind it in lobelia?
0:35:36 > 0:35:39We were trying to be different and it just epically failed.
0:35:39 > 0:35:42Well, yeah, I agree really.
0:35:44 > 0:35:45Jim, first of all,
0:35:45 > 0:35:47the spikes of the sweat peas.
0:35:47 > 0:35:49Nice evenness, no blemishes in there
0:35:49 > 0:35:52and there's some good, straight stems in there.
0:35:57 > 0:35:58I learnt a lot watching you.
0:35:58 > 0:36:01Something I've never seen being done before with a bouquet.
0:36:01 > 0:36:05The feature of a bouquet is it's done in the hand, this is your container.
0:36:05 > 0:36:09Using this as a container. To use floral foam is a cop-out.
0:36:14 > 0:36:15The stems are good.
0:36:15 > 0:36:19There's colour on there and, I think I'm right
0:36:19 > 0:36:22- you used the cordon system, didn't you?- We did, yeah.
0:36:22 > 0:36:24- And have you done it before?- No.
0:36:24 > 0:36:25- Never done it before?- No.
0:36:25 > 0:36:27Well, it's a cracking effort.
0:36:31 > 0:36:35There's so much in here that I want to look at and it really does
0:36:35 > 0:36:39absolutely pay dividends to your allotment out there.
0:36:39 > 0:36:42But it looks a little bit like it's been caught in an elevator
0:36:42 > 0:36:45and, you know, the doors are closing and become a bit squashed.
0:36:49 > 0:36:51The growing of the sweat peas,
0:36:51 > 0:36:54was this the first attempt or you've grown them before?
0:36:54 > 0:36:56- You've grown them before. - I've grown them before.- Yes.
0:36:56 > 0:36:58- And it worked for you?- No.
0:37:01 > 0:37:04They are a very small pea in the kindest possible way.
0:37:09 > 0:37:13Well, what can I say? Sweet peas are hidden.
0:37:13 > 0:37:16They're, like, under a huge big basking umbrella
0:37:16 > 0:37:19of big blousy blooms of lilies and the sunflowers.
0:37:19 > 0:37:23And they're saying, "I am in here, but you're never going to see me."
0:37:23 > 0:37:26It's a real mish-mush of flowers to be quite frank
0:37:26 > 0:37:29and it's not really fulfilled its criteria in this instance.
0:37:35 > 0:37:38Please award best in show for the sweat peas.
0:37:38 > 0:37:40I will indeed.
0:37:40 > 0:37:45Now, I've gotta be honest, there is only two that are fighting for it.
0:37:45 > 0:37:46Very, very difficult,
0:37:46 > 0:37:50because they are two exceptionally good vases of sweet peas.
0:37:50 > 0:37:53So I'm looking between the two of them
0:37:53 > 0:37:56and which way am I going to go?
0:37:56 > 0:37:59- Sorry, I'm going to come down here. - Yes!
0:37:59 > 0:38:03- Well done, lads.- Thank you. - Well done.- Well done, Alex and Edd!
0:38:06 > 0:38:07Brilliant!
0:38:07 > 0:38:10Oh, Jonathan, would you please like to award
0:38:10 > 0:38:13the best in show for the hand-tied bouquet.
0:38:13 > 0:38:15Everybody has made a bouquet,
0:38:15 > 0:38:19but some bouquets were very loosely a bouquet.
0:38:19 > 0:38:22And it's hard to spell out what is creativity,
0:38:22 > 0:38:26but when it's there, it absolutely shines out and it shouts to us,
0:38:26 > 0:38:31so I think the best example is Rupert and Dimi. Congratulations.
0:38:33 > 0:38:37Well, congratulations to you, Rupert and Dimi, and Alex and Ed.
0:38:37 > 0:38:40And every single one of you!
0:38:40 > 0:38:44You need to go and get some rest, ready for the next challenge.
0:38:47 > 0:38:50- Very good.- Yes, we're really pleased to have won that.
0:38:50 > 0:38:54- I'm really pleased.- Liked to have got the sweat peas as well.- So close.
0:38:54 > 0:38:56Very pleased to get the bouquet. It's very good.
0:38:56 > 0:38:59- Hey, well done.- Thank you.
0:38:59 > 0:39:04- Very pleased.- Yeah, we're very PEAS-ed with ourselves.
0:39:04 > 0:39:07We really let ourselves down with the floral display
0:39:07 > 0:39:10and the sweet peas were just a disaster.
0:39:26 > 0:39:28Just one final challenge remains
0:39:28 > 0:39:32before our experts decide who will be going home.
0:39:32 > 0:39:35- We don't want to be thrown out today.- No, we've worked too hard.
0:39:35 > 0:39:38We've had too much commitment to the allotment to want to leave it now.
0:39:38 > 0:39:42I genuinely do love gardening and to go after week one,
0:39:42 > 0:39:45having got everything ready, would be absolutely gutting for me.
0:39:47 > 0:39:49I'm really excited about the next challenge.
0:39:49 > 0:39:52Calm and confident. Two words.
0:39:52 > 0:39:53The Eat Challenge
0:39:53 > 0:39:56sees the allotmenteers' freshly picked produce
0:39:56 > 0:39:58being brought into the kitchen
0:39:58 > 0:40:01where their preserving skills will be put to the test.
0:40:01 > 0:40:05Today's challenge is presided over by our expert, Thane Prince,
0:40:05 > 0:40:07and the challenge that she's set you today
0:40:07 > 0:40:13is to make a fruit jam and a fruit curd.
0:40:13 > 0:40:15You will have an hour and 45 minutes
0:40:15 > 0:40:19once you get to the greenhouse with all your picked produce.
0:40:19 > 0:40:22So are you ready? Get started!
0:40:25 > 0:40:27Oh, I'm looking forward to this.
0:40:28 > 0:40:31Is it possible to make a jam and a curd in one hour, 45 minutes?
0:40:31 > 0:40:34Absolutely, but they're going to have to really know their stuff
0:40:34 > 0:40:37and they're going to have to work as a team.
0:40:37 > 0:40:40For this challenge, the gardeners can use any produce they've grown
0:40:40 > 0:40:42on their allotment...
0:40:42 > 0:40:46together with items from the pantry, such as eggs and sugar,
0:40:46 > 0:40:48to make their fruit jam and fruit curd.
0:40:48 > 0:40:51Look at that! Oh, look, it's a monster one.
0:40:51 > 0:40:53There's more on that side as well.
0:40:53 > 0:40:56Jam is a preserve which will keep for months in your larder,
0:40:56 > 0:40:58but can also be eaten straightaway.
0:40:58 > 0:41:01A fruit curd is a spread or topping that you keep in the fridge
0:41:01 > 0:41:03and should be eaten whilst it's fresh.
0:41:03 > 0:41:05Overseeing the Eat Challenge
0:41:05 > 0:41:08is cookery writer and queen of preserves, Thane Prince.
0:41:13 > 0:41:16The Eat Challenge is the perfect culmination
0:41:16 > 0:41:18of the whole allotment challenge.
0:41:18 > 0:41:22They've grown it, they've picked it, but the point of vegetables
0:41:22 > 0:41:24and fruit is that you're going to eat it.
0:41:24 > 0:41:26Oh, that's lovely. Look at that.
0:41:26 > 0:41:29- Have a little weigh, just so we've got an idea on...- OK.
0:41:29 > 0:41:31..how many more we've gotta pick.
0:41:31 > 0:41:34- 28 grams, Jo, so.- OK.
0:41:34 > 0:41:37Well, a few more yet.
0:41:37 > 0:41:39Nice amount these.
0:41:39 > 0:41:41I'm glad that we're doing tomato,
0:41:41 > 0:41:44- rather than doing one of the berries.- Yeah, I am.
0:41:44 > 0:41:47- I think berries are pretty boring to be honest.- Mmm.
0:41:47 > 0:41:51I think doing a tomato, it's a bit different, it's a bit unusual.
0:41:53 > 0:41:56Now the allotmenteers have picked their ingredients
0:41:56 > 0:42:00from their patches, it's into the greenhouse to start preserving.
0:42:01 > 0:42:03Gardeners, now you've got all your produce,
0:42:03 > 0:42:08you have an hour and 45 minutes. Are you ready? Off you go!
0:42:15 > 0:42:20Jo and Avril have decided to start with their mixed berry and rum jam.
0:42:20 > 0:42:25Had to add some blueberries, cos I didn't have enough strawberries.
0:42:25 > 0:42:29They just didn't grow on the plant, so it's a last minute tweak.
0:42:29 > 0:42:32People might be scared and think that is difficult,
0:42:32 > 0:42:36- but there is a foolproof method to good jam?- Absolutely.
0:42:36 > 0:42:40Choose very good fruit, slightly under ripe, weigh it carefully,
0:42:40 > 0:42:42add the equal amount of sugar,
0:42:42 > 0:42:45check whether your fruit's got any pectin,
0:42:45 > 0:42:48if it hasn't, you'll need to add some pectin.
0:42:48 > 0:42:50Pectin is a natural gelling agent
0:42:50 > 0:42:53which is found in differing quantities in most acidic fruits.
0:42:53 > 0:42:57When the right proportions of pectin and sugar are cooked with fruit,
0:42:57 > 0:42:58the jam will set.
0:42:58 > 0:43:00I'm checking the jam temperature.
0:43:00 > 0:43:04Ideally, you roll boil it at 105 Celsius, so it's not quite there.
0:43:04 > 0:43:06I always find it a little bit confusing,
0:43:06 > 0:43:09cos if you stir, sometimes the temperature drops.
0:43:09 > 0:43:12Of course it does, cos that's one of the great tricks
0:43:12 > 0:43:14when you're making jams or chutneys. If it gets too hot,
0:43:14 > 0:43:17you stir it vigorously, air goes in and the temperature drops.
0:43:17 > 0:43:20Oh, how interesting...cos I'd want to get it up to heat rapidly
0:43:20 > 0:43:24- and then think that's fine. - Well, sometimes you can.
0:43:24 > 0:43:27Depends what you're cooking, depends on the thickness of your bottom.
0:43:27 > 0:43:29Fair enough.
0:43:29 > 0:43:32Too short a rolling boil and the jam won't set.
0:43:32 > 0:43:35Too long and its consistency will become too thick.
0:43:36 > 0:43:39I'm thinking that might need a little longer boil.
0:43:41 > 0:43:45Sally and Michelle are making a rhubarb, basil and strawberry jam.
0:43:46 > 0:43:51Definitely darkening up, it's just getting it at the right consistency.
0:43:51 > 0:43:56Until it's in a jar, cooled, in front of a judge,
0:43:56 > 0:44:00you're like..."Will it be OK?" So...
0:44:00 > 0:44:01A little bit stressful.
0:44:03 > 0:44:06Don't panic, we're fine, we're on time. Don't worry.
0:44:07 > 0:44:09Gary and Pete's jam recipe
0:44:09 > 0:44:14not only includes fruit from their allotment, but also flowers.
0:44:14 > 0:44:16Tell me about your jam, what are you making?
0:44:16 > 0:44:18Strawberry and rose petal jam.
0:44:18 > 0:44:20So you keep that whole...
0:44:20 > 0:44:24And pull the petals off and cut the pointy bits off the bottom
0:44:24 > 0:44:28cos they don't taste nice. You can feel them on your teeth.
0:44:29 > 0:44:32Mother and daughter, Shirley and Victoria,
0:44:32 > 0:44:33are making blackcurrant jam.
0:44:33 > 0:44:37- Been in for ten minutes. - It's too much.
0:44:37 > 0:44:39It'll be perfect.
0:44:40 > 0:44:44All the other gardeners are making traditional fruit jams,
0:44:44 > 0:44:46but not Shaun and Liz.
0:44:46 > 0:44:48- Tomato jam?!- Yes.
0:44:48 > 0:44:52I just wondered if you used all one variety of tomato
0:44:52 > 0:44:54or are you using different varieties?
0:44:54 > 0:44:57We use Money-makers and a couple of Alicantes.
0:44:57 > 0:45:00- Just whatever was ripe at the time really.- Perfect.
0:45:09 > 0:45:12The trick for testing when your jam has reached setting point
0:45:12 > 0:45:14is the wrinkle test.
0:45:14 > 0:45:17This is when a small amount of jam is put onto a cold plate
0:45:17 > 0:45:19and pushed with a fingertip.
0:45:19 > 0:45:22If it wrinkles, then a set has been achieved.
0:45:23 > 0:45:26Harshani is attempting to simultaneously cook up
0:45:26 > 0:45:28a strawberry, blackcurrant and blueberry jam
0:45:28 > 0:45:30and a rhubarb and custard curd
0:45:30 > 0:45:34with the help of her husband, and sous chef, Edd.
0:45:34 > 0:45:39If you want to put the blueberries in, I'll get it on a slow simmer.
0:45:39 > 0:45:43- Are you running two recipes in your head?- I am.
0:45:43 > 0:45:47If you can put the rest of the water in, so I need another 50ml of water.
0:45:47 > 0:45:48The jug.
0:45:50 > 0:45:53Edd, you are cooking the jam...
0:45:53 > 0:45:56Do you want to put that on for three minutes, please?
0:45:56 > 0:45:59Did you put the rest of the water in, the 50ml?
0:46:01 > 0:46:06- Is she like this at home?- Yes. We don't cook together at home!
0:46:06 > 0:46:08We keep a kitchen apart.
0:46:10 > 0:46:1445 minutes left. You've got 45 minutes left.
0:46:14 > 0:46:17- Right, you've done five minutes now. - Is that all?
0:46:20 > 0:46:23Rupert and Dimi have made their strawberry, mint and basil jam
0:46:23 > 0:46:27and now they're focusing on their curd which has a magic ingredient.
0:46:29 > 0:46:30It's a blueberry curd,
0:46:30 > 0:46:33but we've flavoured it with a little bit of coriander seed,
0:46:33 > 0:46:34which sounds bizarre,
0:46:34 > 0:46:38but there's a chemical compound in the coriander
0:46:38 > 0:46:41which is the same compound in blueberries.
0:46:41 > 0:46:43It brings out the flavour of the blueberries.
0:46:43 > 0:46:45- Am I going to taste coriander?- No.
0:46:45 > 0:46:48- I'm just going to taste super blueberry?- Hopefully, yes.
0:46:48 > 0:46:51- Excellent.- Where did you learn that from?
0:46:51 > 0:46:56Rupert did graduate with a biology degree, so he does quite like the more technical side of things.
0:46:56 > 0:46:59A fruit curd must have a smooth consistency.
0:46:59 > 0:47:00Once the fruit is softened,
0:47:00 > 0:47:03it is then sieved to remove the skins and seeds.
0:47:03 > 0:47:07The puree is then re-heated with butter, using a bain-marie.
0:47:07 > 0:47:11The critical moment, when making curd, is mixing in the eggs.
0:47:11 > 0:47:15If the cooked fruit hasn't cooled enough and not regularly stirred,
0:47:15 > 0:47:18the mixture will curdle and will resemble scrambled eggs.
0:47:20 > 0:47:22This is blackcurrant curd.
0:47:22 > 0:47:25I'm quite interested, because I don't whisk mine.
0:47:25 > 0:47:29It will be very interesting to see whether it affects the texture.
0:47:29 > 0:47:32It's fear that keeps me whisking!
0:47:32 > 0:47:35- Good!- Cos I don't want it to curdle.
0:47:37 > 0:47:39I don't know which is a proper way of making curd.
0:47:39 > 0:47:42The traditional way is to put it over a bain-marie.
0:47:42 > 0:47:46First time I tried that at home, it didn't work for me at all.
0:47:46 > 0:47:51So I thought, "Oh, I'll use some cornflour instead...
0:47:53 > 0:47:55"..and hopefully, it'll thicken up."
0:47:56 > 0:48:01Like Avril, Shaun has also chosen to use cornflour to thicken his curd.
0:48:02 > 0:48:06It looks like scrambled eggs, what you've just done there!
0:48:06 > 0:48:07Oh, this is a disaster.
0:48:14 > 0:48:16We had a few problems with the curd.
0:48:16 > 0:48:18Why? What do you think's wrong with it?
0:48:18 > 0:48:23Well, cos I used cornflour and I've been tasting it, I can taste...
0:48:23 > 0:48:29- The cornflour in it?- Tastes a bit floury.- I feel I've let Jo down.
0:48:31 > 0:48:33I feel so passionate about it, for Jo.
0:48:35 > 0:48:39- She put a lot of hard work into it. - What's that about?!
0:48:39 > 0:48:41- I feel I've let her down.- Don't.
0:48:46 > 0:48:48Have a swig of rum, you'll be fine.
0:48:51 > 0:48:54Five minutes, everybody! Just five minutes left.
0:48:54 > 0:48:57We're going to have to just put it in.
0:48:57 > 0:49:00We're fine! We're fine! We're fine!
0:49:00 > 0:49:02We need the cold saucer now...
0:49:04 > 0:49:06That's not big enough, is it?
0:49:06 > 0:49:09Do you want to get the labels out for me?
0:49:15 > 0:49:16- Finishing touches...- The pen...
0:49:16 > 0:49:20Have to trim it a bit cos it looks so silly.
0:49:22 > 0:49:25Can you hold that down while I tie...?
0:49:26 > 0:49:28That's it, everybody, time's up!
0:49:29 > 0:49:30Well done!
0:49:33 > 0:49:35To be awarded best in show,
0:49:35 > 0:49:38the jam should be set, not runny or sticky
0:49:38 > 0:49:42and the fruit should be evenly distributed throughout.
0:49:42 > 0:49:44The curd should be thick and spreadable
0:49:44 > 0:49:47and the flavour fresh and well balanced.
0:49:47 > 0:49:49First up is Alex and Ed's
0:49:49 > 0:49:51old time strawberry jam,
0:49:51 > 0:49:53and rhubarb and custard curd.
0:49:53 > 0:49:56Right, we're going to start with the jam.
0:49:58 > 0:49:59Ooh, nice.
0:50:00 > 0:50:04- Oh, I can see that on a scone. - So can I.
0:50:11 > 0:50:15I'm just wondering if perhaps it was cooked a second or two too long.
0:50:15 > 0:50:20The sugar just begins to caramelise a bit and it's just a second over.
0:50:22 > 0:50:25Right, this is your rhubarb and custard curd.
0:50:26 > 0:50:29To my mind, it's not quite thick enough.
0:50:36 > 0:50:41- That's delicious. I love it. Absolutely love it.- Thank you.
0:50:43 > 0:50:44Sally and Michelle have made
0:50:44 > 0:50:45rhubarb, basil and strawberry jam
0:50:45 > 0:50:48and a curdilicious blueberry curd.
0:50:49 > 0:50:51It won't come out!
0:50:51 > 0:50:57You have got quite a set here, I have to say!
0:51:05 > 0:51:08Your rhubarb is still very identifiable,
0:51:08 > 0:51:10it's not quite tender enough.
0:51:10 > 0:51:12Now, then, your curd.
0:51:15 > 0:51:17MUFFLED SPEECH
0:51:21 > 0:51:24I mean, I think you can see this is probably not quite thick enough.
0:51:31 > 0:51:33Very nice. I think a little sweet.
0:51:34 > 0:51:35Next up is Shaun and Liz's
0:51:35 > 0:51:38sweet tomato jam and rhubarb and custard curd.
0:51:38 > 0:51:41Right, we're starting with the jam.
0:51:42 > 0:51:45Oh...
0:51:48 > 0:51:50It's obviously too thick.
0:51:56 > 0:51:58We said it had to be characteristic of the fruit
0:51:58 > 0:52:00and I wouldn't know this was a tomato.
0:52:01 > 0:52:04Right, the curd. The curd.
0:52:04 > 0:52:06Now this is a thing of great beauty.
0:52:06 > 0:52:08Ohh! And a pop!
0:52:17 > 0:52:19Next time, leave out the cornflour.
0:52:19 > 0:52:22On your palate, a curd should be like velvet.
0:52:22 > 0:52:26This has just got that slight texture you get
0:52:26 > 0:52:28when you've got some starch in something.
0:52:28 > 0:52:30Shirley and Victoria have made
0:52:30 > 0:52:32a blackcurrant jam and strawberry curd.
0:52:33 > 0:52:36Very nice.
0:52:36 > 0:52:41Here we go. That's lovely. Really lovely.
0:52:41 > 0:52:45What I really admire is you've chosen one fruit
0:52:45 > 0:52:48and you've just made two classic examples.
0:52:48 > 0:52:50Rupert and Dimi have made
0:52:50 > 0:52:54a strawberry, mint and basil Wimbledon jam and a blueberry curd.
0:52:54 > 0:52:58Here we go. A good curd texture.
0:53:02 > 0:53:04I can taste the blueberries in this.
0:53:04 > 0:53:07A little rich, but you couldn't taste the coriander.
0:53:07 > 0:53:10You're right, it did just enhance the flavour of the blueberries,
0:53:10 > 0:53:13so I think a good effort. And two rather attractive looking...
0:53:13 > 0:53:15So thank you very much.
0:53:15 > 0:53:16Kate and Eleanor have created
0:53:16 > 0:53:18a strawberry, mint and thyme jam
0:53:18 > 0:53:21with a purple passion blackcurrant curd.
0:53:21 > 0:53:23You were whisking.
0:53:23 > 0:53:25And I was really worried that it would be moussey,
0:53:25 > 0:53:26but no, it's lovely.
0:53:28 > 0:53:30Next up is Edd and Harshani
0:53:30 > 0:53:32with a strawberry, blackcurrant and blueberry jam
0:53:32 > 0:53:34and a rhubarb and custard curd.
0:53:36 > 0:53:39I like the jam. I think that the strawberries,
0:53:39 > 0:53:42when you pick them out individually, you could taste.
0:53:42 > 0:53:47I possibly wouldn't have put them in with bullies like blackcurrants.
0:53:47 > 0:53:49Jo and Avril have made
0:53:49 > 0:53:51a mixed berry and rum drunken jam
0:53:51 > 0:53:54with rhubarb and vanilla curd.
0:53:54 > 0:53:57Oh, that looks lovely! Doesn't it?
0:53:57 > 0:54:01Really good. And a nice set. Very nice set.
0:54:05 > 0:54:08Simple, tasty. A nice jar of jam.
0:54:16 > 0:54:18It's got much too much cornflour in.
0:54:18 > 0:54:21It just doesn't work for me as a curd.
0:54:21 > 0:54:23Finally, Gary and Pete have created
0:54:23 > 0:54:25a strawberry and rose petal jam
0:54:25 > 0:54:29with a blueberry, blackcurrant and purple basil curd.
0:54:29 > 0:54:31Oh, it is moving a little bit.
0:54:31 > 0:54:33Not as bad as I thought it was going to be.
0:54:39 > 0:54:44Very nice colour of the jam and the fruit's really nicely distributed.
0:54:44 > 0:54:46I think that's a decent pot of jam.
0:54:49 > 0:54:50Looking like a good set, this.
0:54:52 > 0:54:53Oh, yes, look.
0:54:58 > 0:55:00I think you've done a very good job.
0:55:00 > 0:55:04Those are two very good examples of what I asked you to produce.
0:55:05 > 0:55:08Now Thane has tasted all the jams and curds,
0:55:08 > 0:55:10she must decide who will get best in show.
0:55:12 > 0:55:16Based on the fact that I was judging two things
0:55:16 > 0:55:21and I wanted the best curd and the best jam...
0:55:23 > 0:55:26..the best in show goes to Gary and Pete.
0:55:34 > 0:55:40Now it's up to Thane and Jim and Jonathan on who stays
0:55:40 > 0:55:44and which couple we're going to be saying goodbye to tonight.
0:55:44 > 0:55:48Would you all please go back to your gardens while the experts decide?
0:55:54 > 0:55:57I think if we didn't pull that off,
0:55:57 > 0:56:00then we probably would've been going home.
0:56:00 > 0:56:04I really don't believe it's the right week for me and Liz to go.
0:56:04 > 0:56:05We've got some fantastic ideas
0:56:05 > 0:56:07for the other challenges that are coming up.
0:56:07 > 0:56:11We could be facing going home today, you don't know.
0:56:11 > 0:56:15If we're back next week, we've got to raise the game.
0:56:17 > 0:56:20This is the bit I don't like. And it can only get worse.
0:56:20 > 0:56:23- But someone's got to go.- I know.
0:56:23 > 0:56:25Jo and Avril have been worrying me a bit.
0:56:25 > 0:56:28The curd was a disaster. I can't even pretend it wasn't.
0:56:28 > 0:56:30It was awful.
0:56:30 > 0:56:36I was equally, sort of, surprised at the horrific jam Shaun and Liz made.
0:56:36 > 0:56:40I'm sorry, it didn't fit the brief and it didn't taste nice.
0:56:40 > 0:56:42And the bouquet was just frightening really.
0:56:42 > 0:56:45It was one of the most horrific bouquets I've ever seen.
0:56:45 > 0:56:48I'm going to throw another couple of names in the mix here,
0:56:48 > 0:56:50Sally and Michelle.
0:56:50 > 0:56:53Another opportunity, I think they're going to come through.
0:56:53 > 0:56:56They didn't deliver on the jam or the curd.
0:56:56 > 0:56:58And the sweet peas were pathetic.
0:57:01 > 0:57:05Gardeners. Thank you so much for all your hard work,
0:57:05 > 0:57:09but, as you know, one team has to leave.
0:57:09 > 0:57:13The experts here have made their decision
0:57:13 > 0:57:18and the team who will be hanging up their wellies tonight is...
0:57:24 > 0:57:26..Shaun and Liz.
0:57:27 > 0:57:29I'm so sorry.
0:57:35 > 0:57:36I'm gutted.
0:57:36 > 0:57:38I'm upset because we're going
0:57:38 > 0:57:40and because we've done 15 weeks of hard work
0:57:40 > 0:57:44and I've absolutely loved every last second of it.
0:57:44 > 0:57:47Gardening in this country can produce amazing results
0:57:47 > 0:57:52so it has been really nice to be able to spend that amount of time, out,
0:57:52 > 0:57:54digging away at our own allotment.
0:58:01 > 0:58:05Next time, the allotmenteers will be judged on their runner beans...
0:58:05 > 0:58:07If you'd have told me this time last year
0:58:07 > 0:58:10I'd be laying beans out on a board and trying to straighten them...
0:58:10 > 0:58:12Seriously!
0:58:12 > 0:58:14I don't think that's long and straight.
0:58:14 > 0:58:16..roses...
0:58:16 > 0:58:19- That's our rose.- Winner.
0:58:19 > 0:58:20- You have a look.- I'm trying.
0:58:22 > 0:58:23Keep going.
0:58:23 > 0:58:25..and relishes.
0:58:28 > 0:58:30- More lemon juice?- Maybe a bit more.