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 > 0:00:10Producing prize-winning fruits and vegetables,
0:00:10 > 0:00:14beautiful flowers and delicious preserves.
0:00:14 > 0:00:18Now we have brought nine pairs of the most talented allotmenteers
0:00:18 > 0:00:20in the country together
0:00:20 > 0:00:24in a competition to find Britain's best growers.
0:00:24 > 0:00:27They have each been given an empty allotment
0:00:27 > 0:00:29and a list of plants to grow.
0:00:29 > 0:00:32For 16 weeks they have worked tirelessly,
0:00:32 > 0:00:35cultivating what they hope will be prize-winning crops,
0:00:35 > 0:00:37ready for Show Day.
0:00:37 > 0:00:40- Those ones look good, don't they? - They're massive, aren't they?
0:00:40 > 0:00:45Last week they faced the show bench and experts for the first time.
0:00:45 > 0:00:47Former Royal Gardener Jim Buttress...
0:00:47 > 0:00:51It might be getting a little woody. I'm not acting.
0:00:51 > 0:00:54..floral designer Jonathan Moseley...
0:00:55 > 0:00:57I learnt a lot watching you do
0:00:57 > 0:01:00something I've never seen been done before with a bouquet.
0:01:00 > 0:01:03..and queen of preserves, Thane Prince.
0:01:05 > 0:01:08Simple, tasty, nice jar of jam.
0:01:08 > 0:01:12Gary and Pete, Rupert and Dimi, Alex and Ed
0:01:12 > 0:01:15and Shirley and Victoria
0:01:15 > 0:01:18all won a challenge and were awarded Best In Show.
0:01:18 > 0:01:22- Amazing!- Amazing, yes. We were absolutely shocked.- Yes.
0:01:22 > 0:01:26Shaun and Liz failed to impress the experts
0:01:26 > 0:01:28and left the allotment for good.
0:01:28 > 0:01:30This week the remaining gardeners
0:01:30 > 0:01:32will be judged on their runner beans...
0:01:32 > 0:01:35I don't think that's long and straight, is it?
0:01:35 > 0:01:38- ..roses... - That's our rose there.
0:01:38 > 0:01:39- Winner!- Keep going.
0:01:41 > 0:01:45- ..and relishes. - This is really eye-wateringly hot.
0:01:47 > 0:01:49And another team will say goodbye.
0:01:49 > 0:01:51I'm trying. It's just difficult to see.
0:01:51 > 0:01:55Who will dig their way to victory and be named winners
0:01:55 > 0:01:57of the Big Allotment Challenge?
0:02:21 > 0:02:24Welcome to the programme that celebrates Britain's
0:02:24 > 0:02:27love of gardening and of a good competition.
0:02:27 > 0:02:32To get this far has meant months of hard work for our gardeners.
0:02:32 > 0:02:35But will they get to reap what they've sown?
0:02:36 > 0:02:39Are we going to get another Best In Show?
0:02:39 > 0:02:41We're certainly going to try.
0:02:41 > 0:02:45I think it's important to win one Best In Show every week.
0:02:46 > 0:02:49Last week we got Best In Show for our hand tie, which was great,
0:02:49 > 0:02:51and this week it would be great, if not to win,
0:02:51 > 0:02:55then definitely to get a mention.
0:02:55 > 0:02:56Nobody can afford to fail.
0:02:56 > 0:02:59You know, it is a competition at the end of the day.
0:02:59 > 0:03:02- Absolutely.- And you don't put yourself up for failure.
0:03:09 > 0:03:12Hello, gardeners. Every week we set you three challenges -
0:03:12 > 0:03:15one to Grow, one to Make and one to Eat.
0:03:15 > 0:03:18And we start with our first challenge, which is always Grow.
0:03:18 > 0:03:22And our expert presiding over this is Jim Buttress,
0:03:22 > 0:03:26whose challenge this week is to ask you to present
0:03:26 > 0:03:29six matching runner beans.
0:03:30 > 0:03:32Are you all ready? Off you go.
0:03:36 > 0:03:40The show beans should be a good colour, snap easily,
0:03:40 > 0:03:44and have no outward signs of seeds - an indicator of freshness.
0:03:44 > 0:03:46They should be blemish-free, which indicates
0:03:46 > 0:03:49they've been well protected from insects and disease.
0:03:49 > 0:03:51And finally, they should be straight,
0:03:51 > 0:03:56as appearance is very important on the show bench.
0:03:56 > 0:03:59When you plant the runner bean, you want to make sure
0:03:59 > 0:04:01that it's in a very rich soil.
0:04:01 > 0:04:03A lot of compost.
0:04:03 > 0:04:05Planting out at the right time is critical.
0:04:07 > 0:04:12The allotmenteers have been thinking about runner beans for 16 weeks.
0:04:12 > 0:04:15- It's brilliant, innit? - This is fantastic.
0:04:16 > 0:04:19The decisions the gardeners make now will have a huge impact
0:04:19 > 0:04:22when they harvest their crops on Show Day.
0:04:22 > 0:04:24If we put the runner beans there,
0:04:24 > 0:04:27it could be planted in front of them and for a couple of hours...
0:04:27 > 0:04:30We're going to get afternoon sun, we're not going to get morning sun.
0:04:30 > 0:04:32Do you want to plant anything, yes?
0:04:32 > 0:04:35Yes, I think we can do this bit first. Yeah.
0:04:35 > 0:04:39Beans belong to a group of vegetables known as legumes.
0:04:39 > 0:04:42There are many different varieties, including red flowering
0:04:42 > 0:04:45Scarlet Emperor and white flowering White Apollo.
0:04:47 > 0:04:49These are runner beans.
0:04:50 > 0:04:55We could have done these in some bigger pots.
0:04:55 > 0:04:57But I can transplant them into bigger pots, you know,
0:04:57 > 0:05:00as soon as they start to come through,
0:05:00 > 0:05:02so I've just pushed them down
0:05:02 > 0:05:05and then I'll put a different variety into this tray.
0:05:09 > 0:05:13The gardeners have planted runner beans early in the growing season,
0:05:13 > 0:05:16and as it's still cold, they need to be started off in the greenhouse.
0:05:16 > 0:05:21The young plants should be ready to plant outside in three weeks' time.
0:05:24 > 0:05:27The crucial decision when growing beans is when to plant them out.
0:05:27 > 0:05:31A late frost could kill off the delicate seedlings.
0:05:34 > 0:05:38Sisters-in-law Sally and Michelle are wondering if it's time
0:05:38 > 0:05:41to move their seedlings out of the greenhouse.
0:05:43 > 0:05:45What's the risk of frost now?
0:05:45 > 0:05:48Well, it shouldn't be. But you just can't rule it out, can you?
0:05:48 > 0:05:52- That's the trouble. We'll do some, shall we?- Yeah.
0:05:56 > 0:06:00We took a chance last week and we put the runner beans out.
0:06:00 > 0:06:04I've spoken to Jo and she's told me they're looking fine.
0:06:04 > 0:06:06They're looking good.
0:06:06 > 0:06:09We did have reports that they had torrential rain down here,
0:06:09 > 0:06:11possibly on the Friday.
0:06:11 > 0:06:14I don't know if they've still got risks of frost down here.
0:06:17 > 0:06:20With the weather warming up, Rupert and Dimi
0:06:20 > 0:06:22have decided that spring is here to stay.
0:06:23 > 0:06:25Those runner beans are heavier.
0:06:27 > 0:06:29I've never grown runner beans before.
0:06:29 > 0:06:31- I've grown them in New Zealand. - Yeah?- Yeah.
0:06:31 > 0:06:34We had hundreds of them, my little brother and I
0:06:34 > 0:06:37used to just pick them off the...they were little baby ones,
0:06:37 > 0:06:39and eat them raw.
0:06:39 > 0:06:43Rupert is a meticulous gardener who likes to take the lead
0:06:43 > 0:06:47on the allotment while wife Dimi is in control of cooking the results.
0:06:50 > 0:06:53- There we go.- Good. I think that's enough for now.- OK.
0:06:54 > 0:06:58Gary and Pete planted their runner beans a few weeks ago.
0:06:58 > 0:07:02Now they're established, they need canes to support them as they grow.
0:07:02 > 0:07:04Yeah, that's why I'm saying it's sideways.
0:07:04 > 0:07:06All we need is a month of really good sunshine
0:07:06 > 0:07:09for these to just crack on.
0:07:11 > 0:07:13Best friends Gary and Pete work in IT
0:07:13 > 0:07:17and share a laid back approach to gardening.
0:07:17 > 0:07:22- We really need to dig that over. - We do, we need some rain to do that.
0:07:22 > 0:07:25I have got no worries, we haven't lost any plants yet.
0:07:25 > 0:07:29We haven't... Everything's as far ahead as it can be.
0:07:29 > 0:07:31I have no concerns.
0:07:31 > 0:07:34Well, our approach is to grow successfully, as lazily as possible.
0:07:34 > 0:07:37- As little work as possible.- Yeah.
0:07:39 > 0:07:42With the runner beans still at a delicate stage,
0:07:42 > 0:07:46they've attracted some unwanted attention - black fly.
0:07:46 > 0:07:49Oh, there's a ladybird there, look, doing its thing.
0:07:49 > 0:07:51It's never going to munch through all those though,
0:07:51 > 0:07:54so I'm just going to squash these ones here.
0:07:54 > 0:07:56Just going to squash them.
0:07:58 > 0:08:01- Look at that. - Oh, that's gross.
0:08:03 > 0:08:05That's them gone.
0:08:05 > 0:08:08See, false nails are good for all sorts of things.
0:08:09 > 0:08:13Glamorous gardeners and sisters-in-law Sally and Michelle
0:08:13 > 0:08:15are not afraid to get their manicured hands dirty.
0:08:17 > 0:08:21We take everything we're doing here very seriously.
0:08:21 > 0:08:25- But you know, you've got to have fun as well.- Yeah, it's an experience.
0:08:25 > 0:08:28If it moves, kill it.
0:08:28 > 0:08:32What I like about this is working as a team in two.
0:08:32 > 0:08:34We systematically look at the competition.
0:08:34 > 0:08:38Looking at others sometimes triggers thoughts of our own.
0:08:38 > 0:08:40It's not just about copying.
0:08:43 > 0:08:48As Show Day gets closer, the runner beans are beginning to sprint.
0:08:48 > 0:08:51- Oh, oh, oh! - Have you found some in there?
0:08:51 > 0:08:53# Da, da, da, da, da! # Look at that!
0:08:53 > 0:08:58They're fine, we'll just give them loads of lovely water, more feed.
0:08:58 > 0:09:00- Yeah.- It was all that chanting you did last week.
0:09:00 > 0:09:04Yeah, that's definitely it. Grow, grow, grow!
0:09:04 > 0:09:07Jim has been judging vegetables for over 40 years
0:09:07 > 0:09:11and doesn't want to see curly beans on the show bench.
0:09:11 > 0:09:14Really talented growers will produce enough beans
0:09:14 > 0:09:18to have their pick of the straight and uniform ones.
0:09:18 > 0:09:21- Six straight. - THEY LAUGH
0:09:21 > 0:09:23We've never done this before.
0:09:23 > 0:09:25We've never shown runners before,
0:09:25 > 0:09:28but we are told that they have to be straight.
0:09:28 > 0:09:30And we have rather kinky beans.
0:09:30 > 0:09:34Kate and Eleanor are best friends and keen flower growers,
0:09:34 > 0:09:37and arrange their blooms in the local church.
0:09:40 > 0:09:42We're making a bean sandwich.
0:09:42 > 0:09:45We're trying to help the beans to grow straight...
0:09:47 > 0:09:49There it is. There's the bean inside.
0:09:49 > 0:09:52I don't think we'll bother doing all of them though.
0:09:52 > 0:09:56I think it's too silly and it just...it's so unlikely to work.
0:09:57 > 0:10:00There's just a week to go until Show Day.
0:10:00 > 0:10:03But I would try one of those little ones.
0:10:03 > 0:10:06And Shirley and Victoria are also experimenting
0:10:06 > 0:10:11- with different bean straightening methods.- This could work.
0:10:11 > 0:10:14I don't know if anybody's ever tried this, but we'll give it a go.
0:10:14 > 0:10:17Yeah, we tried to put the runner beans down a blue tube,
0:10:17 > 0:10:19so see if it would help them grow straight.
0:10:19 > 0:10:24- But it doesn't work.- I think it basically caused them to kind of...
0:10:24 > 0:10:27Curl. No, it actually narrows. It narrows, doesn't it?
0:10:27 > 0:10:29Well, they didn't just curl, they just kind of narrowed.
0:10:29 > 0:10:31So it's a no-no.
0:10:31 > 0:10:34Yeah, cos they're supposed to be the same width all the day down.
0:10:34 > 0:10:36Yeah, don't do that.
0:10:38 > 0:10:41Mother Shirley and daughter Victoria are strong believers
0:10:41 > 0:10:45in growing their own produce for a healthier lifestyle.
0:10:46 > 0:10:50And then we also tried the one with the stick.
0:10:50 > 0:10:53- Yeah.- Don't do that either, it doesn't work.
0:10:53 > 0:10:55Gary and Pete have a hands-on approach when it comes
0:10:55 > 0:10:58to straightening their beans.
0:10:58 > 0:11:00Give them a little squeeze while they're still growing.
0:11:00 > 0:11:02And you know this for a fact?
0:11:02 > 0:11:06I've read about it, that you have to massage your beans...
0:11:06 > 0:11:10regularly, while they're young and supple on the plant...
0:11:10 > 0:11:13and then they grow straight.
0:11:13 > 0:11:15I'm not sure whether that's a wind-up or not.
0:11:15 > 0:11:19I've never seen anybody massaging runner beans...till now.
0:11:19 > 0:11:21THEY LAUGH
0:11:24 > 0:11:28After 16 weeks of growing, it's Show Day
0:11:28 > 0:11:32and time for the runner beans to be put under the microscope.
0:11:33 > 0:11:36- Ah-ha! Gotcha! - Found another bunch?- Yeah.
0:11:36 > 0:11:40We'd have to do particularly badly not to do well in the runner beans.
0:11:40 > 0:11:42- We're in good shape.- Yeah, our beans will be all right,
0:11:42 > 0:11:45we'll have six amazing beans in there.
0:11:45 > 0:11:48- Look at this, Victoria.- Yeah, but we need six of the same shape.
0:11:48 > 0:11:50I know, six of this.
0:11:50 > 0:11:53Discard. That's hopeless, look at that. That won't do.
0:11:53 > 0:11:56Growing to show is all about appearance
0:11:56 > 0:11:59and presentation on the show bench is key.
0:11:59 > 0:12:01Oh, that one's got a blemish.
0:12:01 > 0:12:04Jim is looking for six straight pods, uniform in length
0:12:04 > 0:12:07and colour, which are blemish-free.
0:12:07 > 0:12:11When the pods are snapped, they shouldn't show prominent seeds.
0:12:11 > 0:12:14If the beans are too big, they are past their best.
0:12:14 > 0:12:17- Look at the juice in that. - No strings.- That's great, isn't it?
0:12:17 > 0:12:19- That's all my watering. - It's a perfect one.
0:12:19 > 0:12:23- Yes, you go that way cos the board's just...- Oh, I don't like it, no.
0:12:23 > 0:12:26We face them all the same way. THEY GIGGLE
0:12:26 > 0:12:29If you'd have told me this time last year I was sat laying beans out...
0:12:29 > 0:12:32- Beans out. - ..and trying to straighten them...
0:12:32 > 0:12:34- Looking for the straight one! - I mean, seriously.
0:12:34 > 0:12:36I wonder if you can wiggle it and straighten it?
0:12:36 > 0:12:38I still think you ought to be able to wiggle it.
0:12:38 > 0:12:40- Fantastic, we'll get wriggling. - Get wriggling.
0:12:40 > 0:12:43He's bumpy though. Look at him, he's bumpy. Careful.
0:12:43 > 0:12:45We've got to be really careful they don't break.
0:12:45 > 0:12:47Oh, I can hear the crack.
0:12:47 > 0:12:50Gardeners, would you please bring your runner beans
0:12:50 > 0:12:52to the bench, ready to be judged.
0:12:59 > 0:13:03Jim will award Best In Show to the finest selection of runner beans.
0:13:05 > 0:13:09Joining him at the show bench is preserves expert Thane Prince
0:13:09 > 0:13:11and floral expert Jonathan Moseley.
0:13:17 > 0:13:20- You did a little bit of massaging of the bean?- A little bit.- A little bit.
0:13:20 > 0:13:23- To get them nice and straight. - Gently, very gently.
0:13:23 > 0:13:25We'll take one of the beans and we'll snap it,
0:13:25 > 0:13:27and it's just a straight...
0:13:32 > 0:13:34That...I would have expected it to snap a lot quicker.
0:13:34 > 0:13:37It's probably been on the vine a little bit too long.
0:13:37 > 0:13:41But that doesn't mean to say that it's not going to be in the frame.
0:13:46 > 0:13:48This is what you've managed to find?
0:13:48 > 0:13:51Well, they're even if we look at them this way,
0:13:51 > 0:13:54but if we turn them round the other way, you ain't going to deceive me,
0:13:54 > 0:13:56they won't be even.
0:13:59 > 0:14:01Six even beans.
0:14:02 > 0:14:05Six unblemished beans.
0:14:08 > 0:14:13Lovely flesh inside there. No sign of a bean forming.
0:14:13 > 0:14:16You're going to give a good run for your money with your beans.
0:14:22 > 0:14:24You remember the criteria?
0:14:24 > 0:14:28Long and straight. Don't think that one's long and straight, is it?
0:14:35 > 0:14:38They're a good even bean, they've got a good colour,
0:14:38 > 0:14:42apart from the obvious blemishes that you can see.
0:14:42 > 0:14:45It's just that that, I'm afraid, for me,
0:14:45 > 0:14:48doesn't quite have it in the frame at the moment.
0:14:52 > 0:14:55Did you have problems with the beans in the growing stage?
0:14:55 > 0:14:59- There was a couple of weeks of cold, drying winds.- Yeah.
0:14:59 > 0:15:04And so therefore the bean didn't get off to the best of starts.
0:15:04 > 0:15:07It's resulted in a much shorter bean than you should have,
0:15:07 > 0:15:11and dare I say it, it looks to me as though it's fairly tough as well.
0:15:13 > 0:15:16- Oh.- But if you get them out there too early,
0:15:16 > 0:15:19they sit there and sulk for some time.
0:15:19 > 0:15:21And while they're sulking, they're not doing
0:15:21 > 0:15:23what they should be doing and growing.
0:15:26 > 0:15:29Problem is, I think, too much water,
0:15:29 > 0:15:35and so therefore you made a lot of growth but didn't develop the bean.
0:15:36 > 0:15:38Yeah.
0:15:38 > 0:15:41I don't have a problem with the tenderness, that'd be all right.
0:15:41 > 0:15:43But from a competition point of view,
0:15:43 > 0:15:48- you wouldn't have to spend long looking at them.- No.
0:15:52 > 0:15:54We're looking at a very even bean,
0:15:54 > 0:15:56we're looking at a very straight, uniform bean.
0:15:56 > 0:15:58And no blemishes on it.
0:16:00 > 0:16:03Good shape, good length and everything else,
0:16:03 > 0:16:07but again, we had to tug to break it.
0:16:07 > 0:16:12But nevertheless, it's still a very good crop of beans.
0:16:13 > 0:16:18Jim must now decide whose beans are worthy of Best In Show.
0:16:25 > 0:16:27Well, there are three in the frame for me.
0:16:27 > 0:16:29But at the end of the day,
0:16:29 > 0:16:33where was I going to finally put the Best In Show?
0:16:39 > 0:16:43It's Shirley and Victoria. Best In Show with the beans.
0:16:43 > 0:16:45- THEY CLAP - Thank you.
0:16:48 > 0:16:51- Two in a row. Pressure's on you, girls.- It is.
0:16:51 > 0:16:53Pressure's still there, it ain't gone away.
0:16:53 > 0:16:56Thank you, thank you very much!
0:16:57 > 0:17:00When we first entered the competition
0:17:00 > 0:17:02we never thought that we would win.
0:17:02 > 0:17:05We thought seriously, we thought, we'll be out in the first round.
0:17:06 > 0:17:10It's a bit disappointing not to do as well as we maybe did last week.
0:17:10 > 0:17:12But if we're brutally honest with ourselves,
0:17:12 > 0:17:16which we're having to be, the beans were something
0:17:16 > 0:17:19that we kind of put in and left to their own devices.
0:17:19 > 0:17:23- I'm a bit gutted about the judging results.- I am too.
0:17:23 > 0:17:26If he'd have picked another bean, the one next to it,
0:17:26 > 0:17:30- it would snap beautifully. - Yeah. So yeah, it's a bit gutting.
0:17:35 > 0:17:38After four months of cultivation the allotments are bursting
0:17:38 > 0:17:42with not only produce, but flowers too.
0:17:42 > 0:17:46In the next challenge the gardeners will need to produce prize-winning
0:17:46 > 0:17:50flowers and cope with Jonathan's surprise floral challenge.
0:17:53 > 0:17:55This challenge has two parts.
0:17:55 > 0:17:57The first part is to test your ability
0:17:57 > 0:17:59on how to grow the perfect flower.
0:17:59 > 0:18:02The second part will be on what you do
0:18:02 > 0:18:05with your beautiful flowers that you have grown.
0:18:05 > 0:18:09Now, Jim here is presiding over the first part of the challenge
0:18:09 > 0:18:11and his challenge that he's laid down is for you
0:18:11 > 0:18:15to present one perfect summer rose.
0:18:15 > 0:18:18The second part of the challenge, you don't know anything about,
0:18:18 > 0:18:20and this has been dreamt up by Jonathan,
0:18:20 > 0:18:25- who wants you to use roses to create a summer wreath.- Oh!
0:18:27 > 0:18:30The wreath needs to be a circular shape,
0:18:30 > 0:18:32with a clear space in the middle.
0:18:32 > 0:18:36And also needs to be suitable to be hung, so a method of attachment.
0:18:36 > 0:18:39Ideally, I want you to cover all the container
0:18:39 > 0:18:42and really create that feeling of high summer.
0:18:42 > 0:18:44You have 45 minutes for Make and the clock will start once
0:18:44 > 0:18:47all the teams are back in the greenhouse
0:18:47 > 0:18:52with everything that you need. All understood? Off you go.
0:18:53 > 0:18:56- Summer wreath, hey? Wow! - Yeah, I know, so mean!
0:18:56 > 0:19:01- That is quite mean.- I've never made a wreath in my life!- No, nor have I!
0:19:02 > 0:19:08- Right. So these are our roses, here. - So, which one of these?
0:19:08 > 0:19:11- That's our rose there.- Winner.
0:19:11 > 0:19:13The thing I shall be looking for on this Make challenge
0:19:13 > 0:19:16is roses that are in full flower,
0:19:16 > 0:19:20no fading, show no signs of pest and disease.
0:19:20 > 0:19:23I should be looking for one single stem,
0:19:23 > 0:19:26I don't mind whether it's just one rose or a cluster.
0:19:26 > 0:19:28But they've got to be in perfect condition.
0:19:31 > 0:19:34It's the very first day at the allotment
0:19:34 > 0:19:37and all the allotmenteers are planting their containerised roses.
0:19:37 > 0:19:41I must have picked the most thorny varieties.
0:19:41 > 0:19:45Unlike bare root rose plants, which are commonly supplied around
0:19:45 > 0:19:49November to February, containerised roses can be planted all year round
0:19:49 > 0:19:51to give the gardeners a good chance
0:19:51 > 0:19:53of prize-winning blooms come Show Day.
0:19:55 > 0:19:59- I think we can plant the roses. - The roses?
0:19:59 > 0:20:03- OK, where are we going to put them? - Yeah, just that corner.
0:20:03 > 0:20:07Roses should be planted in a hole roughly twice as wide as the roots,
0:20:07 > 0:20:11with the knobbly bit, known as the graft union,
0:20:11 > 0:20:13sitting just above the soil.
0:20:13 > 0:20:18Whatever the level is in the pots, you plant it to that level,
0:20:18 > 0:20:21- because if you plant it below it then...- Can rot, can it?
0:20:21 > 0:20:26- No, it's sends out a suckle. - Oh, OK.- And then it's a right bind.
0:20:27 > 0:20:32Jo is a fan of the outdoor life and Avril is a passionate cook.
0:20:32 > 0:20:34They met on their allotments and both enjoy
0:20:34 > 0:20:37the social side of gardening.
0:20:37 > 0:20:41And that would be the back, and that would be the front.
0:20:41 > 0:20:44- We've planted garlic... - Garlic around the roses.
0:20:44 > 0:20:48..around the roses, which is supposed to help to keep aphids
0:20:48 > 0:20:51and greenfly and suchlike away.
0:20:53 > 0:20:57Husband and wife Edd and Harshani are passionate about growing organic
0:20:57 > 0:21:02produce and met through their shared interest in spiritual healing.
0:21:02 > 0:21:06Because of our interest in yoga and reiki and spirituality,
0:21:06 > 0:21:11we wanted the garden to reflect balance in your life.
0:21:14 > 0:21:17Edd and Harshani are planting an extra rose plant,
0:21:17 > 0:21:19known as Silver Anniversary,
0:21:19 > 0:21:22in the hope it will offer a wider variety of roses
0:21:22 > 0:21:24- to choose from on Show Day. - Perfect, that.
0:21:24 > 0:21:27Perfect, that's a good height. It's just giving it chance to get used...
0:21:27 > 0:21:30Different varieties of roses bloom at different times
0:21:30 > 0:21:34so it takes skill and judgment on the part of the gardeners
0:21:34 > 0:21:37to ensure they have a perfect specimen rose ready for Jim.
0:21:38 > 0:21:43We should get some nice flowers off this one. Oh, beautiful.
0:21:47 > 0:21:51With the warm weather, the first rosebuds are forming.
0:21:51 > 0:21:55But with the sun comes some unwelcome visitors.
0:21:56 > 0:22:02Oh, goodness me. Lots of whitefly and greenfly.
0:22:02 > 0:22:06Whitefly and greenfly are sap-sucking pests that excrete
0:22:06 > 0:22:09a sticky substance on foliage,
0:22:09 > 0:22:11which in turn encourages the growth of sooty moulds.
0:22:11 > 0:22:14- It's time to die.- Oh, no.
0:22:14 > 0:22:17- Look at those. I think we need to kill them.- Yes.
0:22:17 > 0:22:20The gardeners are removing these pests by hand
0:22:20 > 0:22:22and with the help of an organic pesticide.
0:22:22 > 0:22:26Oh, my goodness me! It's a jolly good infestation, this one.
0:22:29 > 0:22:32The roses are in full bloom,
0:22:32 > 0:22:35but if the allotmenteers want perfect roses for the show bench,
0:22:35 > 0:22:37now is the time to be brutal.
0:22:41 > 0:22:45The instruction from Avril was just keep chopping the flowers off,
0:22:45 > 0:22:47even though it seems cruel.
0:22:47 > 0:22:50It looks quite naked now, but that should encourage,
0:22:50 > 0:22:52you know, the next lot of flowers.
0:22:52 > 0:22:55And if not, then I'll just blame Avril.
0:22:55 > 0:22:59By cutting the flowers, the plants are encouraged to use their energy
0:22:59 > 0:23:02to grow new blooms ready for Show Day.
0:23:03 > 0:23:06With the added benefit they have something to take home.
0:23:06 > 0:23:08- So, like, here, yeah? - Yeah, it's almost like the stalk,
0:23:08 > 0:23:12big enough for us to put it in the vase, I suppose.
0:23:14 > 0:23:17Are you finding this hard to do?
0:23:17 > 0:23:20- It's not pleasant.- No, it's quite heart rending, I think,
0:23:20 > 0:23:23to take these lovely roses and zap them.
0:23:23 > 0:23:25I mean, I know we've got to.
0:23:27 > 0:23:30Family friends Alex and Ed are extremely competitive
0:23:30 > 0:23:33and take their gardening very seriously.
0:23:34 > 0:23:39- Now we've got a timing issue. - They're coming thick and fast.
0:23:39 > 0:23:42- Getting the blooms at the right time.- Yeah.
0:23:42 > 0:23:45You're supposed to talk to them while you do it.
0:23:45 > 0:23:48What? "Sorry, going to cut you!"
0:23:52 > 0:23:56Alex is worried that his roses aren't growing fast enough
0:23:56 > 0:24:00so he decides to erect a protective cover known as a cloche,
0:24:00 > 0:24:02which will encourage growth.
0:24:02 > 0:24:06We had lots of blooms and lots of buds coming along,
0:24:06 > 0:24:11but those would have finished before the beginning of August,
0:24:11 > 0:24:15and there wouldn't be time for a new flush of roses to come through
0:24:15 > 0:24:18if we'd left them to their own devices.
0:24:18 > 0:24:22We've cloched, really, just to give them that little bit extra TLC,
0:24:22 > 0:24:24that helping hand.
0:24:24 > 0:24:27Using a cloche is not without risks.
0:24:27 > 0:24:30Alex will have to be careful his roses do not get too hot,
0:24:30 > 0:24:32wither and die.
0:24:34 > 0:24:37With Show Day just around the corner Rupert calls wife Dimi
0:24:37 > 0:24:39with some bad news.
0:24:42 > 0:24:48Can you look up what would cause...erm...brownness?
0:24:48 > 0:24:50Yeah, possibly is it something called thrips?
0:24:50 > 0:24:52If you sort of prize it open
0:24:52 > 0:24:56- and there's like some tiny, tiny little...- Oh, yes, yes.
0:24:56 > 0:24:59..and see them just glimmer and scurry around when you open the bud.
0:24:59 > 0:25:01There are. That's what that is. Right.
0:25:02 > 0:25:06Thrips are tiny insects that live inside buds and blooms
0:25:06 > 0:25:08and are very difficult to spot.
0:25:08 > 0:25:12Early signs are white flecks on the petals and loss of pigmentation.
0:25:13 > 0:25:16Left unchecked, they will cause petal damage,
0:25:16 > 0:25:19discoloration and scarred leaves.
0:25:20 > 0:25:25This has got one. I saw one lovely flower on it.
0:25:25 > 0:25:30Gary and Pete are finding that their patch is not exactly a bed of roses.
0:25:30 > 0:25:33That's got nothing on it.
0:25:34 > 0:25:37That's it, yeah.
0:25:37 > 0:25:41- So we've just got one rose then? - Yeah, there we have it.
0:25:41 > 0:25:44We've got one rose, which is all we need.
0:25:48 > 0:25:50It's judgment day for the allotmenteers.
0:25:50 > 0:25:55Who will have the perfect rose and win Best In Show?
0:25:55 > 0:25:59It's got to be this one. It's got a lovely length, it's a nice shape.
0:25:59 > 0:26:04Alex and Ed's cloche has left them with plenty of roses to choose from.
0:26:09 > 0:26:11- They're not great. - They're an embarrassment.
0:26:12 > 0:26:15- That one, to be fair, is not bad. - No, that's all right.
0:26:15 > 0:26:17It's a bit too far gone though.
0:26:19 > 0:26:21And there it is.
0:26:23 > 0:26:25Get it out the wind.
0:26:28 > 0:26:31The Make challenge isn't just about impressing Jim
0:26:31 > 0:26:35with their specimen rose, but also showing their skill in growing
0:26:35 > 0:26:39a variety of other flowers that can be cut and used in an arrangement.
0:26:39 > 0:26:44- Do you want some of these smaller ones?- Yes, please.
0:26:44 > 0:26:46This camomile smells lovely.
0:26:46 > 0:26:49Tricky to cut, so I'm going to be a bit brutal and give it a haircut.
0:26:49 > 0:26:51You've got gorgeous ones, yeah.
0:26:51 > 0:26:53'Floral expert Jonathan has asked the gardeners
0:26:53 > 0:26:56'to make a summer wreath using their roses
0:26:56 > 0:26:58'and other flowers from the allotment.'
0:27:01 > 0:27:05Here's Jonathan's guide to making a summer wreath.
0:27:05 > 0:27:08After soaking the foam ring, secure a hanging device
0:27:08 > 0:27:10using either wire or twine.
0:27:13 > 0:27:17Fill the outside and inside of the ring, using clumpy foliage.
0:27:19 > 0:27:22Remember, remove any excess foliage from the roses.
0:27:22 > 0:27:24This really helps them last a lot longer.
0:27:24 > 0:27:26Cut all stems at a 45 degree angle -
0:27:26 > 0:27:30this helps anchor them into the foam.
0:27:30 > 0:27:32Then start adding the flowers,
0:27:32 > 0:27:35keeping them close to the ring to maintain that circular shape.
0:27:35 > 0:27:38Select interesting forms and textures,
0:27:38 > 0:27:40this helps to create visual interest.
0:27:40 > 0:27:44Finally, check the outside and inside of the ring for gaps.
0:27:44 > 0:27:46If there are, fill in with foliage.
0:27:54 > 0:27:59Once they have all they need, the gardeners head to the greenhouse.
0:28:02 > 0:28:05The Make challenge offers two Best In Show awards -
0:28:05 > 0:28:10one for the rose specimen and one for the summer wreath.
0:28:10 > 0:28:13OK, your time starts now.
0:28:15 > 0:28:17I think this week's Make challenge will be quite hard
0:28:17 > 0:28:20for the gardeners, because for many of them it's the first time they'll
0:28:20 > 0:28:23be cutting flower material and putting it into fresh floral foam.
0:28:23 > 0:28:26I've got to tie the string somehow, to hook it up.
0:28:26 > 0:28:29This week I'm really upping the ante.
0:28:29 > 0:28:31They need to be daring in their creativity
0:28:31 > 0:28:34but they also need to be technically safe in the design.
0:28:34 > 0:28:36Don't you think that will just rip straight off?
0:28:36 > 0:28:38Otherwise it's all going to come crashing out
0:28:38 > 0:28:41and look just like a pile of flowers on the table.
0:28:41 > 0:28:45- Is that going to be strong enough? - Yeah, it will be. Oh, no, it's not.
0:28:45 > 0:28:47- It's not strong enough, is it? - I know.
0:28:47 > 0:28:52It's important that the gardeners thoroughly soak their floral foam.
0:28:53 > 0:28:56I thought we'd start by putting the mechanism
0:28:56 > 0:28:59by which we're going to support it, you know, hang it.
0:28:59 > 0:29:02It's like a little bit of scaffolding going on there.
0:29:02 > 0:29:05Whether it's 100% necessary I'm not too sure.
0:29:05 > 0:29:09So, with the flowers here, Ed, what are you planning on using?
0:29:09 > 0:29:11I really like these Emma Hamilton roses.
0:29:11 > 0:29:16We're not too sure how well this red will work with Lady Emma
0:29:16 > 0:29:18but we've brought them to try it.
0:29:18 > 0:29:21Because that red might sex Lady Emma up a little bit.
0:29:25 > 0:29:29Once soaked, foliage is added to the border of the foam ring.
0:29:30 > 0:29:33I might need some more foliage already.
0:29:33 > 0:29:36- Just get some more of this. - Some more of the ivy?
0:29:36 > 0:29:40- This is an extremely tricky challenge.- Very tricky in the time.
0:29:40 > 0:29:42And because we've also got to work out what it's going to look like
0:29:42 > 0:29:45because we don't really know what it's going to look like.
0:29:45 > 0:29:47I'm sure some people do, but we don't really.
0:29:47 > 0:29:50We need to get it really covered high
0:29:50 > 0:29:53so there's not a lot of sort of visual space left.
0:29:54 > 0:29:5745 minutes is not a lot of time for this sort of thing.
0:29:57 > 0:29:59No, not at all.
0:30:01 > 0:30:04Short and pruny in there, you don't want to see the foam.
0:30:04 > 0:30:09- What?- How do I...- In small amounts. - How do I block that bit up then?
0:30:09 > 0:30:13- Space in the middle.- Space, but you can't see the mechanics.
0:30:13 > 0:30:15Yeah, that's fine like that, yeah.
0:30:17 > 0:30:20The gardeners have just 25 minutes remaining.
0:30:20 > 0:30:24- Can I just stand it up and see? - Yes. If I hold it.
0:30:26 > 0:30:28Looks a bit like a fernery.
0:30:28 > 0:30:31It does and we've got to be careful we don't lose that sort of...
0:30:31 > 0:30:34- The roundness. Is that wrong?- Well, it might be.
0:30:34 > 0:30:37- I don't think it's wrong.- Where's your specimen rose? Ah, good.
0:30:37 > 0:30:41- This Winchester Cathedral? - Yes, that's correct. Yes.
0:30:41 > 0:30:44So, is he the only one that you had in full bloom?
0:30:44 > 0:30:46- Yeah.- Opened today.
0:30:46 > 0:30:50- Flowers are sort of quite limited. - Unfortunately that's all we've got.
0:30:50 > 0:30:55Yeah, yeah. I'm a bit concerned of where's the impact going to be here?
0:30:55 > 0:30:58But you see, I like this because it's sort of...
0:30:58 > 0:31:01It's quite romantic and a bit fairy story. But that's my take on it.
0:31:01 > 0:31:04I can see a fairy garden where the fairies have magicked flowers away.
0:31:04 > 0:31:07We haven't finished. We are going to put flowers on it.
0:31:07 > 0:31:10- We need some more. - Do you want some small ones?- Yeah.
0:31:10 > 0:31:12Once the foam is covered with foliage
0:31:12 > 0:31:14it's time to add the flowers.
0:31:14 > 0:31:16OK, do you want to put that?
0:31:16 > 0:31:18I just feel like these stems are far too long,
0:31:18 > 0:31:21- I can't push them in properly. - OK. No, no, no. You want it shorter?
0:31:21 > 0:31:23- Yeah, I'm breaking them.- OK.
0:31:23 > 0:31:28- That's too long, you see. - Well, just trim it. Trim it.
0:31:28 > 0:31:31- This isn't easy, is it? - What does that look like?
0:31:31 > 0:31:34All around the edges. Put them all around the edges.
0:31:34 > 0:31:36Every little bit, it mustn't show.
0:31:36 > 0:31:39I think we've got the perfect rose.
0:31:39 > 0:31:43Let's put some flowers in and see, I think we'd be better off...
0:31:43 > 0:31:46Let's work our way round, and put cosmos round the outside.
0:31:46 > 0:31:48And dahlias.
0:31:49 > 0:31:52I've noticed with Gary and Pete, now they've started
0:31:52 > 0:31:55to add the flowers in, it is taking on a different look.
0:31:55 > 0:31:58I'm always really shocked, because those two big guys
0:31:58 > 0:32:01seem to pick the smallest, tiniest flowers.
0:32:01 > 0:32:05- I think I could make florists out of them.- Really?
0:32:05 > 0:32:08A bit of guidance, they could get there.
0:32:08 > 0:32:11- Every bit... - Yes, I'm getting the board up.
0:32:11 > 0:32:13I'm trying, it's just difficult to see.
0:32:13 > 0:32:17That has to go, undulate. It should go in a wave around...
0:32:17 > 0:32:20There's a lot of work to do on the outside yet.
0:32:20 > 0:32:24Right, now just a little few tufts of gypsophila round the roses.
0:32:24 > 0:32:27Two minutes left! Two minutes!
0:32:27 > 0:32:30- AS FERN:- Two minutes left! Two minutes!
0:32:33 > 0:32:36Come here, come here, come here, come here.
0:32:36 > 0:32:39- Down, down. - We've got to hang it up.
0:32:43 > 0:32:46- Put that up like that. - Are you pleased with it?
0:32:46 > 0:32:48Keep going.
0:32:48 > 0:32:50And that's it, time's up!
0:32:50 > 0:32:54Please turn your wreaths round, ready to be judged.
0:32:56 > 0:33:00- I thought that was really hard. - Yeah.- Really difficult.
0:33:00 > 0:33:03'We had no idea how to do a wreath at all.'
0:33:03 > 0:33:07Not sure Jonathan will like it but I think I can hear him laughing.
0:33:10 > 0:33:15The show rose needs to have fresh blooms, a straight stem
0:33:15 > 0:33:17and no sign of pest damage.
0:33:19 > 0:33:23For the summer wreath, Jonathan is looking for a good use of colour,
0:33:23 > 0:33:26an attractive design and an even circular shape
0:33:26 > 0:33:28with a clear space in the middle.
0:33:31 > 0:33:35Right... Lovely. Lady Emma Hamilton?
0:33:35 > 0:33:38- It is, yes. - Yeah, a good shrub rose.
0:33:38 > 0:33:42It's got a lovely shape to it. Just nice and fresh.
0:33:42 > 0:33:44Would like to have seen a couple more leaves on it,
0:33:44 > 0:33:47but nice and clean. Good start.
0:33:49 > 0:33:52It's great that you've actually had enough roses to repeat that
0:33:52 > 0:33:55in the summer wreath, but as I look at it,
0:33:55 > 0:33:58this red, it dissects this design in two,
0:33:58 > 0:34:00which makes it look bottom heavy.
0:34:00 > 0:34:04A little bit more thought would have made that a more successful design.
0:34:07 > 0:34:12Flowers are looking good and the leaves are also looking good.
0:34:13 > 0:34:17Got a good stem to it. I like the flowers.
0:34:17 > 0:34:20They're not showing too much pest and disease.
0:34:24 > 0:34:26You've really looked at colour harmony here
0:34:26 > 0:34:29because that wonderful veining through the cosmos,
0:34:29 > 0:34:33it's repeated through the subtlety there of that pale pink sweet pea,
0:34:33 > 0:34:35through to the blue of the cornflour.
0:34:35 > 0:34:37And look at this for attention to detail -
0:34:37 > 0:34:40we've repeated these key colours in the ribbon.
0:34:45 > 0:34:49Oh. It's on a very short stem, isn't it?
0:34:49 > 0:34:51It wasn't like that to start with.
0:34:51 > 0:34:55Really? Who used the secateurs to cut it then?
0:34:55 > 0:34:57What are you looking at Mum for?
0:34:57 > 0:34:59I'd like to have seen a bit more stem on it,
0:34:59 > 0:35:02cos then, you see, when you sit it in
0:35:02 > 0:35:04you can see a little bit more of the flower.
0:35:07 > 0:35:11Colour scheme, I think, good interpretation.
0:35:11 > 0:35:14That is a summer garden, isn't it?
0:35:17 > 0:35:25The rose itself is slightly misshapen and it's starting to fade.
0:35:29 > 0:35:34These big heavy dahlias, it reminds me a bit of a funeral wreath.
0:35:34 > 0:35:37THEY LAUGH
0:35:39 > 0:35:42There's a damage on the flowers, which you wouldn't want to see.
0:35:42 > 0:35:44And obviously at some stage
0:35:44 > 0:35:47- there was either another flower bud there...- Yes.
0:35:47 > 0:35:50..and there and they got damaged so you cut them off.
0:35:50 > 0:35:54So you've got a bare stalk here, with one little leaf.
0:35:54 > 0:35:57We had a great deal of difficulty getting to grow large
0:35:57 > 0:35:59in the beginning of the season and then they came in too early
0:35:59 > 0:36:02and then when they came in, they were covered in thrips.
0:36:02 > 0:36:05- It's not been great. - It's been very difficult.
0:36:09 > 0:36:12I can sort of picture this hung on a church door
0:36:12 > 0:36:15or a lych gate to welcome guests to a wedding.
0:36:19 > 0:36:23I'm looking at all the damage on the leaves.
0:36:23 > 0:36:25They are quite damaged.
0:36:31 > 0:36:33It's got this sort of slightly woodlandy,
0:36:33 > 0:36:35like a Green Man feel to it.
0:36:35 > 0:36:39He said to me he might be able to make florists of you two.
0:36:39 > 0:36:41- Really?- Yeah.
0:36:41 > 0:36:44Creativity can be nurtured and developed.
0:36:44 > 0:36:46Do you want to be nurtured and developed?
0:36:46 > 0:36:49- Oh, I don't know! - THEY LAUGH
0:36:49 > 0:36:51- Not by Jonathan!- Thanks, Jim!
0:36:55 > 0:36:58The leaf, I like. The leaf is perfectly clean.
0:36:58 > 0:37:00There's nothing wrong with it at all.
0:37:00 > 0:37:05But my worry is the actual rose itself.
0:37:05 > 0:37:08It's almost going past its sell by date.
0:37:12 > 0:37:16This is like a heady, fragrant summer wine,
0:37:16 > 0:37:18packed with summer goodies.
0:37:18 > 0:37:23Cleverly you've selected buds, seed heads of Nigella,
0:37:23 > 0:37:27and little subtle hints like this silver shimmery foliage
0:37:27 > 0:37:29from the cineraria in there.
0:37:32 > 0:37:37I'd like to have seen a bit more leaf on it, but it's got class to it.
0:37:39 > 0:37:43I'm really, really concerned about the damage on these roses,
0:37:43 > 0:37:48because instantly it pulls down the visual impact.
0:37:48 > 0:37:52Whenever you're using a fragile white flower like roses,
0:37:52 > 0:37:55put them in last, because the less they get knocked
0:37:55 > 0:37:58and brushed, the less susceptible they are to further bruising.
0:38:02 > 0:38:06Jim, would you please award Best In Show to the single rose.
0:38:06 > 0:38:08I will indeed.
0:38:10 > 0:38:15Ladies, Jo and Avril, Best In Show. THEY CLAP
0:38:22 > 0:38:24So, Jonathan, it's up to you now.
0:38:24 > 0:38:27Who has won Best In Show for their summer wreath?
0:38:27 > 0:38:32Well, we've seen some excellent examples of summer wreaths...
0:38:33 > 0:38:40..but for workmanship, for colour, for design...
0:38:41 > 0:38:44..Kate and Eleanor, you combined all those attributes.
0:38:44 > 0:38:47- THEY CLAP - Congratulations. Well done.
0:38:52 > 0:38:57Everybody, you have done brilliantly today, but now it's time
0:38:57 > 0:39:00to rest and get yourselves ready for the third challenge.
0:39:00 > 0:39:03We'll see you soon.
0:39:03 > 0:39:06We're absolutely delighted to have won Best In Show for our wreath.
0:39:06 > 0:39:09Because we haven't had one before, so it's particularly lovely.
0:39:09 > 0:39:12THEY LAUGH Absolutely buzzing.
0:39:12 > 0:39:15- Brilliant.- Yeah, absolutely brilliant.- Yeah, wasn't expecting it.
0:39:28 > 0:39:32Just one challenge remains for the gardeners, before the experts
0:39:32 > 0:39:38decide which will be the second team to leave the allotment.
0:39:38 > 0:39:41We're well prepared. We're going to play it safe, though.
0:39:41 > 0:39:44We're going to keep the car engine running,
0:39:44 > 0:39:45in case we have to make a run for it.
0:39:47 > 0:39:49If the Eat challenge goes...
0:39:49 > 0:39:52- down the tubes, yeah, bye-bye.- Yeah.
0:39:52 > 0:39:54We're off, I think.
0:39:56 > 0:39:57Hopefully we'll be back next week.
0:39:57 > 0:40:01We'll definitely be back next week, I think.
0:40:01 > 0:40:04- Definitely. - I retract the "definitely".
0:40:04 > 0:40:05We'd like to come back next week.
0:40:05 > 0:40:09The Eat challenge gives the allotmenteers the chance to
0:40:09 > 0:40:12use the fruit, vegetables and herbs they've grown on their patch
0:40:12 > 0:40:16to impress our expert, Thane, with their preserving skills.
0:40:16 > 0:40:19Welcome back for the final challenge of this week,
0:40:19 > 0:40:21which is Eat.
0:40:21 > 0:40:25Now, Thane Prince is our preserves expert,
0:40:25 > 0:40:29she would like you to make a sauce and a relish.
0:40:29 > 0:40:33You'll have one hour 45 minutes and the clock starts once everybody's
0:40:33 > 0:40:35picked everything you need and you're back in the greenhouse.
0:40:35 > 0:40:37Off you go.
0:40:42 > 0:40:45So, I think the first thing we'll pick are the tomatoes.
0:40:45 > 0:40:47I'll just cut them with a bit of stem on,
0:40:47 > 0:40:49so they stay fresh for a bit longer.
0:40:49 > 0:40:50That's good.
0:40:50 > 0:40:52Nothing wrong with that.
0:40:52 > 0:40:54Look how many of these are on one bunch.
0:40:54 > 0:40:56I know, look at this one! Look.
0:40:56 > 0:40:58Thane, they're busy collecting and picking now,
0:40:58 > 0:41:01but I wouldn't know where to start with the sauce.
0:41:01 > 0:41:02What kind of sauce?
0:41:02 > 0:41:05Something that you could dip your chips into, that you could
0:41:05 > 0:41:08pour on your sausage, or perhaps even baste your meat or fish with.
0:41:08 > 0:41:11With a relish, I'm looking for a chunky,
0:41:11 > 0:41:14fresh tasting vegetable relish.
0:41:14 > 0:41:17But the chunkiness has to be exact.
0:41:17 > 0:41:21The green ones are mild, cos they haven't warmed up yet.
0:41:21 > 0:41:23So they can go in the green pepper sauce for bulk.
0:41:25 > 0:41:27Oh, that's good, we'll have one of those.
0:41:27 > 0:41:30It's a little bit hotter when you get to the seeds.
0:41:32 > 0:41:36'Now they've picked their ingredients from their allotments,
0:41:36 > 0:41:38'it's time to start preserving.'
0:41:42 > 0:41:46You have one hour, 45 minutes.
0:41:46 > 0:41:49Are you ready? Off you go.
0:41:52 > 0:41:55An hour and 45 minutes? Doable?
0:41:55 > 0:41:56For some.
0:41:56 > 0:42:01OK, so we need the board and the knives.
0:42:01 > 0:42:04The sauce needs to be smooth, it needs to be pip-free.
0:42:04 > 0:42:06The only allowance I'm going to make is
0:42:06 > 0:42:10if it's a chilli sauce, I'll let them have some chilli seeds in.
0:42:10 > 0:42:13And when I pour it onto the plate, it mustn't separate.
0:42:13 > 0:42:15These onions are lovely.
0:42:15 > 0:42:18They're nice and fresh, they'll be a beautiful flavour.
0:42:18 > 0:42:20The gardeners must pay attention to the texture and
0:42:20 > 0:42:23consistency of the sauce.
0:42:23 > 0:42:27Edd and Harshani are using a tomato and onion base
0:42:27 > 0:42:29for their tangy barbecue sauce.
0:42:29 > 0:42:32You've chosen to highlight the tomatoes
0:42:32 > 0:42:34and the onions from your patch in this challenge?
0:42:34 > 0:42:37- Yes, we're using really tasty tomatoes.- Tigerella.
0:42:37 > 0:42:38And this is a Zlatava.
0:42:38 > 0:42:41- Oh, they're beautiful.- Aren't they?
0:42:41 > 0:42:43- Oh, lovely.- Ah! Look at that.
0:42:43 > 0:42:45So we're looking for flavours and tastes.
0:42:45 > 0:42:49'When making a sauce, the correct thickness is key.
0:42:49 > 0:42:52'Undercooking the vegetables will leave the sauce watery.
0:42:52 > 0:42:55'Overcooking will make it thick and gloopy.'
0:42:56 > 0:42:58What do you think in terms of the texture now?
0:42:58 > 0:43:00The texture's still quite...
0:43:00 > 0:43:02I think that still needs to cook out a bit.
0:43:02 > 0:43:06'Gary and Pete have roasted green peppers and chillies
0:43:06 > 0:43:09'for their hot green pepper sauce.'
0:43:09 > 0:43:12We burnt the peppers on purpose, to give them a roasted flavour.
0:43:12 > 0:43:14So, it's like a roast pepper sauce.
0:43:14 > 0:43:16And you can peel the skins off easier
0:43:16 > 0:43:20and the sauce is just a bit smoother without the skins in.
0:43:23 > 0:43:28Rupert and Dimi are adding a fiery twist to their sweet chilli sauce.
0:43:28 > 0:43:30That one's ridiculously hot.
0:43:30 > 0:43:32That's actually the world's hottest pepper.
0:43:32 > 0:43:34- It's a Naga Viper pepper. - Naga Viper?
0:43:34 > 0:43:37It's about five times hotter than a Scotch Bonnet.
0:43:37 > 0:43:40- You weighed it out, didn't you? - Well, no...
0:43:40 > 0:43:42It's OK, it's fine like that, I think.
0:43:42 > 0:43:43No, no, no. Recipe, please?
0:43:43 > 0:43:45Well, I've just put a couple of handfuls in.
0:43:45 > 0:43:47I haven't put, like, you know, loads.
0:43:47 > 0:43:49But we need to make at least 200mls.
0:43:49 > 0:43:52Alex and Ed are making a beetroot sauce.
0:43:52 > 0:43:54Is the beetroot coming to the boil?
0:43:54 > 0:43:55It is, slowly.
0:43:55 > 0:43:57Just bringing it up to temperature.
0:43:57 > 0:44:00We'll adjust the flavourings when it's done.
0:44:01 > 0:44:02It was a bit hot.
0:44:02 > 0:44:05My lips are still burning.
0:44:05 > 0:44:07I can still feel the tingle.
0:44:08 > 0:44:10Is this your relish?
0:44:10 > 0:44:11It's called Chillitillo.
0:44:11 > 0:44:13That's what we've called it.
0:44:13 > 0:44:15So we've grown the chillies,
0:44:15 > 0:44:17And the tomatillo.
0:44:17 > 0:44:21The tomatillo, which are like a cross between a tomato and a lemon.
0:44:21 > 0:44:23Michelle, you haven't been very well, have you?
0:44:23 > 0:44:26I haven't, no. I've had an allergic reaction to something,
0:44:26 > 0:44:30but nothing's going to get between us and our sauce and relish today.
0:44:30 > 0:44:34'The allotmenteers only have 45 minutes left.'
0:44:35 > 0:44:40An even chop is crucial when making a relish.
0:44:41 > 0:44:43Where's the tomato puree? In the fridge?
0:44:43 > 0:44:46The amount of time spent on the heat is vital.
0:44:46 > 0:44:49The vegetables in the relish need to maintain their crunch,
0:44:49 > 0:44:52so as not to become a soft mush.
0:44:52 > 0:44:54This time of year, you've just got so many vegetables
0:44:54 > 0:44:57growing on the allotment, and it's just what to do with them.
0:44:57 > 0:45:01I've only used the skins of the courgettes and the aubergines,
0:45:01 > 0:45:04cos I don't want it to be a big mushy mess.
0:45:04 > 0:45:07Just so it's got a nice crunch to it still, but without being too chewy.
0:45:07 > 0:45:09So I'm hoping that I just get the mix right.
0:45:09 > 0:45:14Edd and Harshani are making their well-rehearsed ruby onion relish.
0:45:14 > 0:45:16- EDD:- 'We've practised and practised.
0:45:16 > 0:45:20'I must have run the relish through at least five or six times,
0:45:20 > 0:45:23'just to get it absolutely perfect.'
0:45:23 > 0:45:25- Is this your relish?- It is.
0:45:25 > 0:45:28And this is red onion, port... I'm very interested in port.
0:45:28 > 0:45:30- Yes, absolutely.- And what else?
0:45:30 > 0:45:32Balsamic vinegar, brown sugar.
0:45:32 > 0:45:35You don't think the one will cancel the flavour of the other out?
0:45:35 > 0:45:37If you're very careful, it's just enough.
0:45:37 > 0:45:40- I'm looking forward to trying that, you better not let me down.- Me too.
0:45:41 > 0:45:43Ah! That is really hot.
0:45:48 > 0:45:51- It needs to be as fine as you can make it, really.- OK.
0:45:51 > 0:45:53So, what are we making here?
0:45:53 > 0:45:55It's called Three Rs. A - because I'm a teacher,
0:45:55 > 0:45:58and it's round, red, radish.
0:45:58 > 0:46:01Because of growing radish at school with the children
0:46:01 > 0:46:03and then you always end up with a glut,
0:46:03 > 0:46:04so a colleague of mine said,
0:46:04 > 0:46:06"I'll see what I can do with it."
0:46:06 > 0:46:08And then I fiddled around with her recipe.
0:46:08 > 0:46:10This is our exciting discovery. It's nasturtium seeds.
0:46:10 > 0:46:13- They go into the relish. - Really, truly?
0:46:13 > 0:46:14Mm.
0:46:14 > 0:46:16Whoa, there's a big kick on the back.
0:46:16 > 0:46:18It's quite a clean kick, though.
0:46:18 > 0:46:19It is, lovely.
0:46:19 > 0:46:20- DIMI:- Stop.
0:46:20 > 0:46:23- No, just a smidgen.- Yeah, stop.
0:46:23 > 0:46:25Ten minutes, please! Ten minutes.
0:46:25 > 0:46:28Well, now we just need to marinade it.
0:46:28 > 0:46:30Is that enough juice, do you think?
0:46:30 > 0:46:32There's a lot of juice now, huh?
0:46:32 > 0:46:35Salt, done. Pour off,
0:46:35 > 0:46:39in pan, cover with vinegar.
0:46:39 > 0:46:41Vinegar, not oil.
0:46:41 > 0:46:46I think Gary, instead of putting vinegar in the pan, put oil in,
0:46:46 > 0:46:48so a quick bit of washing up, we're away.
0:46:51 > 0:46:54It's really nice. You can really taste it.
0:46:54 > 0:46:56More lemon juice?
0:46:56 > 0:46:57Maybe a bit more.
0:47:02 > 0:47:04A bit more salt or is it OK? Enough?
0:47:04 > 0:47:05Yeah, go on.
0:47:05 > 0:47:07One minute left!
0:47:24 > 0:47:26Is everyone finished?
0:47:31 > 0:47:33Time's up!
0:47:34 > 0:47:36Gosh, that was tough.
0:47:36 > 0:47:38We were a little stressed in there.
0:47:38 > 0:47:40It's quite difficult to make something like that
0:47:40 > 0:47:42up against a time limit.
0:47:42 > 0:47:45It wasn't too stressful, it was focused.
0:47:45 > 0:47:47Yeah, once we knew we were on track, that was it.
0:47:47 > 0:47:50It was fine. We're sorted.
0:47:50 > 0:47:53To be awarded Best In Show,
0:47:53 > 0:47:55the sauce should have no separation and
0:47:55 > 0:47:59a smooth consistency, and should be free from seeds, pips,
0:47:59 > 0:48:03skins and hard spices.
0:48:03 > 0:48:06The relish should be attractive,
0:48:06 > 0:48:09with evenly chopped ingredients and a balance of flavours.
0:48:10 > 0:48:14First up is Sally and Michelle, with their tomato-based
0:48:14 > 0:48:15Bottom Smacking Sauce
0:48:15 > 0:48:18and a Chillatillo Relish.
0:48:18 > 0:48:21Bottom Smacking Sauce.
0:48:21 > 0:48:24- Yes.- Basically, tomato ketchup.- Yes.
0:48:24 > 0:48:26Nice texture. It looks nice and smooth.
0:48:32 > 0:48:35It's a little bland, I'm afraid.
0:48:35 > 0:48:37It doesn't excite me.
0:48:37 > 0:48:39Next up is your relish.
0:48:39 > 0:48:41And this is a chilli relish?
0:48:41 > 0:48:43Chilli and tomatillo, yeah.
0:48:47 > 0:48:49I'm afraid it's not for me.
0:48:49 > 0:48:53- I think it's just a little bit harsh and I'm looking for balance.- OK.
0:48:53 > 0:48:57Alex and Ed have made a smoky beetroot sauce
0:48:57 > 0:48:59and a fennel relish.
0:48:59 > 0:49:00Right, now then...
0:49:02 > 0:49:04So, let's taste it now.
0:49:04 > 0:49:06It's a lovely colour.
0:49:10 > 0:49:12Did you put quite a lot of salt in this?
0:49:12 > 0:49:15- Two pinches. - I think it's really quite salty,
0:49:15 > 0:49:16but I can't taste the beetroot
0:49:16 > 0:49:19because there's a lot of vinegar and a lot of salt.
0:49:19 > 0:49:22So we've lost all that lovely, sweet fruitiness.
0:49:23 > 0:49:26Now, then, let's have a look at this one.
0:49:32 > 0:49:34Actually, this is really nice.
0:49:34 > 0:49:35Oh, good, thank you!
0:49:35 > 0:49:39This has a really good, rich flavour.
0:49:39 > 0:49:42Shirley and Victoria are presenting a tomato sauce
0:49:42 > 0:49:44and a tomato and basil relish.
0:49:46 > 0:49:48More bottom smacking.
0:49:50 > 0:49:52- Ooh.- That's nice.
0:49:52 > 0:49:55Now, I'm happy with that, it looks good, it's a nice texture.
0:49:59 > 0:50:02I mean, a very good effort, I think.
0:50:02 > 0:50:06We know that you are twice Grow challenge winners.
0:50:06 > 0:50:09So I think it's without a doubt you can grow the vegetables.
0:50:09 > 0:50:12I would like to see you being a little bit more experimental
0:50:12 > 0:50:14with your flavouring.
0:50:14 > 0:50:18Next up is Jo and Avril's tomato and coriander sauce
0:50:18 > 0:50:20and a ratatouille-style relish.
0:50:20 > 0:50:24This is a ratatouille relish.
0:50:24 > 0:50:28You've used a lot of different vegetables from your plot here.
0:50:28 > 0:50:30I quite like that idea,
0:50:30 > 0:50:34that you're showcasing a lot of the different things that you've grown.
0:50:34 > 0:50:37Because, in the summer, we all get a glut, don't we?
0:50:37 > 0:50:42And that's the perfect time to make a relish or sauce like this.
0:50:45 > 0:50:49It's nice, it's crunchy, but it's not too hard.
0:50:49 > 0:50:51The aubergine is properly cooked.
0:50:51 > 0:50:56I think it's a little oversweet for me.
0:50:56 > 0:50:58And it's a little one-dimensional.
0:50:59 > 0:51:03Gary and Pete mixed up the labels for their Caballero Salsa and
0:51:03 > 0:51:06hot green pepper sauce.
0:51:06 > 0:51:08Well, the relish is on the sauce and sauce is on the relish.
0:51:08 > 0:51:11I'm going to start with the sauce, which is labelled relish.
0:51:11 > 0:51:14- Perhaps a little thick. - A little thick.
0:51:22 > 0:51:25Oh, this is really eye-wateringly hot.
0:51:25 > 0:51:27LAUGHTER
0:51:27 > 0:51:28Do you need a moment?
0:51:28 > 0:51:30I think I need more than one moment.
0:51:30 > 0:51:33It is extremely hot.
0:51:34 > 0:51:39Caballero Salsa. And this is a dipping salsa, is it?
0:51:39 > 0:51:42- It is.- OK. That looks lovely.
0:51:42 > 0:51:44Really lovely, OK.
0:51:47 > 0:51:49This is very nice.
0:51:49 > 0:51:53It is a bit sharp, but I think the flavours are very good.
0:51:53 > 0:51:57Edd and Harshani have created a tangy barbecue sauce
0:51:57 > 0:51:59and a ruby onion relish.
0:51:59 > 0:52:02This is Edd's ruby onion relish.
0:52:08 > 0:52:11Now, it's strange, cos I thought this was going to be really punchy
0:52:11 > 0:52:13and it's very, very mild.
0:52:13 > 0:52:15I think I want a bit more impact.
0:52:15 > 0:52:17It's a beautiful jar,
0:52:17 > 0:52:20if someone gave me that I would be getting very, very excited.
0:52:20 > 0:52:23I might look a bit disappointed when I tasted it.
0:52:23 > 0:52:27Next to be judged is Kate and Eleanor's
0:52:27 > 0:52:30Creme Fresh sauce and radish relish.
0:52:30 > 0:52:33Now, the school teacher's relish.
0:52:33 > 0:52:36And we're just going to spoon some out.
0:52:36 > 0:52:39Yes, a nice minute chop here.
0:52:45 > 0:52:48Mm, this is nice.
0:52:48 > 0:52:50It's crunchy, but the other thing that
0:52:50 > 0:52:54I really like is the surprise special ingredient.
0:52:54 > 0:52:58Every so often, you crunch on a nasturtium seed.
0:52:58 > 0:52:59That's nicely done.
0:53:01 > 0:53:04Finally, Rupert and Dimi have produced a sweet chilli sauce,
0:53:04 > 0:53:06and a beetroot relish.
0:53:06 > 0:53:08There's a lovely look to this sauce.
0:53:08 > 0:53:11- You have tomatoes in here? - Yes, just a few.
0:53:11 > 0:53:14And you have three different sorts of chilli?
0:53:14 > 0:53:18- That's right.- Right, I'm going to be careful with this one.
0:53:23 > 0:53:25Yes, that's very nice.
0:53:25 > 0:53:27It's not that hot.
0:53:27 > 0:53:29That's a nice tingle.
0:53:29 > 0:53:32Now, this very pretty little jar here
0:53:32 > 0:53:35of Mum's Beetroot Relish.
0:53:40 > 0:53:42What I particularly like about this relish
0:53:42 > 0:53:45is I can taste that it's made of beetroot.
0:53:45 > 0:53:48Now, I know that seems silly, but the object of the exercise is to
0:53:48 > 0:53:52take something really well grown
0:53:52 > 0:53:54and that you're proud of in your plot
0:53:54 > 0:53:58and create something you're proud of in the Eat challenge.
0:53:58 > 0:54:03'Now that Thane has tasted all the sauces and relishes, she must
0:54:03 > 0:54:05'decide who will get Best In Show.'
0:54:06 > 0:54:10This week, it was very obvious to me that there is one clear winner.
0:54:10 > 0:54:14With an outstanding sauce
0:54:14 > 0:54:16and an outstanding relish,
0:54:16 > 0:54:18winner of the sauce and relish
0:54:18 > 0:54:20are Rupert and Dimi.
0:54:20 > 0:54:22APPLAUSE
0:54:27 > 0:54:31Now, Thane and Jim and Jonathan have got to discuss everything
0:54:31 > 0:54:33that you've presented to them
0:54:33 > 0:54:36and make the difficult decision as to who is going home.
0:54:36 > 0:54:39Would you all please go back to your allotments?
0:54:46 > 0:54:48Best In Show - it's gone well, hasn't it?
0:54:48 > 0:54:51You can't complain about that. Good, we've done well.
0:54:51 > 0:54:53It felt really good last week to get a Best In Show
0:54:53 > 0:54:55and it's felt rubbish this week.
0:54:55 > 0:55:00- We've gone through the mill today, haven't we?- Hmm.
0:55:00 > 0:55:02Don't make me cry.
0:55:02 > 0:55:04No, well, I nearly am, so... It's fine.
0:55:04 > 0:55:07I think I would really like to stay in this week.
0:55:07 > 0:55:11It's important for us, because we've put so much effort into it.
0:55:11 > 0:55:15Somebody's got to go, but I'd rather it was somebody else than us.
0:55:18 > 0:55:20Let's talk about Alex and Ed.
0:55:20 > 0:55:23I was disappointed with the beans
0:55:23 > 0:55:25and they were quite tough.
0:55:25 > 0:55:28But they pulled it back with their rose.
0:55:28 > 0:55:30I think there's great teamwork between them
0:55:30 > 0:55:32and a real passion for what they're doing.
0:55:32 > 0:55:35Sadly, a bit of a decline this week,
0:55:35 > 0:55:37and it was colours, really,
0:55:37 > 0:55:41rather than components that I have an issue with there.
0:55:41 > 0:55:45But the other people maybe to discuss are Edd and Harshani.
0:55:45 > 0:55:49Actually, the Eat challenges have really been quite poor for them.
0:55:49 > 0:55:52They haven't quite performed and I'm quite surprised.
0:55:52 > 0:55:55This week, the sauce was OK,
0:55:55 > 0:55:59but his port and red onion relish just wasn't outstanding. No.
0:55:59 > 0:56:03- But on the other hand, the rose was good.- Yeah.
0:56:03 > 0:56:04Let's talk about Sally and Michelle.
0:56:04 > 0:56:10What I see with them is sparkle and I see potential.
0:56:10 > 0:56:12I think what I'd like to see is
0:56:12 > 0:56:14whether or not they continue to improve.
0:56:14 > 0:56:18Actually, the creation of the wreath was OK,
0:56:18 > 0:56:20I just didn't think it worked.
0:56:20 > 0:56:22They need to think a bit more deeper.
0:56:22 > 0:56:24I do think there's creativity there,
0:56:24 > 0:56:27but I don't think they know how to put it into practice.
0:56:27 > 0:56:30It's a difficult decision, good luck.
0:56:33 > 0:56:37'Due to Michelle's allergic reaction, she had to leave the
0:56:37 > 0:56:40'allotment before the experts' decision was announced.'
0:56:40 > 0:56:43Thank you for everything you've done this week.
0:56:43 > 0:56:47Unfortunately, one team of gardeners will be going tonight.
0:56:47 > 0:56:50Our experts have had a long deliberation
0:56:50 > 0:56:54and the team they are sending home tonight is...
0:57:02 > 0:57:04..Edd and Harshani.
0:57:05 > 0:57:07SHE MOUTHS
0:57:13 > 0:57:15I think everyone will be proud. I mean, I'm proud of what
0:57:15 > 0:57:18I've done, of what we've done, what we've achieved.
0:57:18 > 0:57:21Going from a blank piece of land to where we are now.
0:57:21 > 0:57:22Loved every minute of it.
0:57:22 > 0:57:25We're really proud of what we've done, so...
0:57:25 > 0:57:27- No regrets.- No.
0:57:29 > 0:57:32Obviously, people are glad it wasn't them going home,
0:57:32 > 0:57:33but they'll miss Edd and Harshani.
0:57:33 > 0:57:38It's become a big family out there. 16 weeks and they've really bonded.
0:57:38 > 0:57:41- JONATHAN:- All our other gardeners will be feeling really nervous.
0:57:41 > 0:57:45Each time somebody goes, it's the stark reality of what this is.
0:57:45 > 0:57:49It's a competition and each week we're going to lose someone.
0:57:57 > 0:58:00'Next time on The Big Allotment Challenge,
0:58:00 > 0:58:02'Michelle is back and fighting fit.
0:58:02 > 0:58:04'And the allotmenteers will be bringing their carrots...'
0:58:04 > 0:58:06- Wowzer!- Hey!
0:58:06 > 0:58:08Oh, it's a bit hairy, that one.
0:58:08 > 0:58:11Do you think he's going to have a ruler when he's judging it?
0:58:11 > 0:58:13'..gladioli...'
0:58:13 > 0:58:15It is a disaster.
0:58:15 > 0:58:17No, look, we have to think positive. Make this work.
0:58:17 > 0:58:21'..and chutneys will be dissected on the show bench.'
0:58:21 > 0:58:25It's not pushing any boundaries.
0:58:25 > 0:58:27'Who will be Best In Show?'