0:00:02 > 0:00:05There are over 350,000 working allotments in Britain
0:00:05 > 0:00:07and the waiting list for one is huge.
0:00:07 > 0:00:09Everyone wants to grow their own.
0:00:09 > 0:00:12We have brought nine pairs
0:00:12 > 0:00:14of the most talented allotmenteers in the country together
0:00:14 > 0:00:18in a competition to find Britain's best growers.
0:00:18 > 0:00:21They've each been given an empty allotment
0:00:21 > 0:00:24and challenged to grow the finest fruit, flowers and vegetables
0:00:24 > 0:00:26ready for the show bench.
0:00:28 > 0:00:31Last week, they faced the experts for the second time.
0:00:33 > 0:00:36Shirley and Victoria won Best In Show for their runner beans...
0:00:37 > 0:00:40..Jo and Avril came up trumps with their roses...
0:00:41 > 0:00:45..Kate and Eleanor caught Jonathan's eye with their summer wreath,
0:00:45 > 0:00:49and Rupert and Dimi took Best In Show for their sauce and relish,
0:00:49 > 0:00:54but, sadly, Edd and Harshani left the allotment for good.
0:00:54 > 0:00:58This week, the experts have set three more challenges.
0:00:58 > 0:01:00It's time to pull up the carrots...
0:01:00 > 0:01:02That one looks like a witch's nose.
0:01:02 > 0:01:03..pick the gladioli...
0:01:03 > 0:01:05I've got to be honest, lads.
0:01:05 > 0:01:08- There's only one place for this. - Mm-hm.- In the bin.- Yeah.
0:01:08 > 0:01:10..and make a chutney.
0:01:10 > 0:01:12- Better safe than sorry. - Oh, with me judging, yes.
0:01:14 > 0:01:16Who will dig their way to victory
0:01:16 > 0:01:20and be named the winners of The Big Allotment Challenge?
0:01:43 > 0:01:45Now, we have seven teams remaining
0:01:45 > 0:01:50and this week, it's all about their carrots, gladioli and chutneys,
0:01:50 > 0:01:53that are to be scrutinised by our team of experts
0:01:53 > 0:01:57as they decide who is Best In Show.
0:02:00 > 0:02:03- I think our competitive spirit's coming out more now.- More now.
0:02:03 > 0:02:05Especially after winning the Best In Show last week.
0:02:05 > 0:02:09I think as the weeks go past, it's getting more and more competitive.
0:02:09 > 0:02:10I think the impression I have
0:02:10 > 0:02:12is that everybody thinks that they're going to win.
0:02:12 > 0:02:14We are competitive.
0:02:14 > 0:02:15We're also gardeners,
0:02:15 > 0:02:19and that camaraderie is important to us as well.
0:02:19 > 0:02:21We're going to make the most of every single moment
0:02:21 > 0:02:23and we will fight to the last.
0:02:23 > 0:02:24We don't quit.
0:02:24 > 0:02:29We haven't won a Best In Show yet. We've come very close.
0:02:29 > 0:02:30We've been robbed.
0:02:35 > 0:02:37Welcome, gardeners.
0:02:37 > 0:02:40Now, as you know, each week, you face three challenges.
0:02:40 > 0:02:45Grow is first up, and our expert, of course, is Jim Buttress.
0:02:45 > 0:02:49He would like you to present three perfect carrots.
0:02:49 > 0:02:51All right, off you go.
0:02:54 > 0:02:56To impress Jim with their growing skills,
0:02:56 > 0:03:01gardeners must present three carrots of uniform size and quality.
0:03:04 > 0:03:07The carrots must only have a single root,
0:03:07 > 0:03:11as double roots are a sign of bad soil preparation.
0:03:11 > 0:03:14Finally, Jim wants them free from pests and disease.
0:03:16 > 0:03:18In order to create a perfect carrot,
0:03:18 > 0:03:21the preparatory work is all-important,
0:03:21 > 0:03:24because once you've got it in the ground,
0:03:24 > 0:03:25if you haven't prepared right,
0:03:25 > 0:03:27you're going to end up with a disaster.
0:03:31 > 0:03:35The gardeners have been planning how to grow a prize-winning carrot
0:03:35 > 0:03:38from their first day at the allotment.
0:03:38 > 0:03:42There are dozens of varieties to choose from, and once selected,
0:03:42 > 0:03:46the next big decision is how to grow them.
0:03:46 > 0:03:50They won't be able to tell if their show carrots have been successful
0:03:50 > 0:03:52until they're lifted on show day.
0:03:52 > 0:03:54I haven't put the carrots in the ground yet.
0:03:54 > 0:03:56I think the ground's still a little bit cold.
0:03:56 > 0:03:59So, the theory is just to cover the ground up,
0:03:59 > 0:04:01get the ground nice and toasty,
0:04:01 > 0:04:04so when we put the carrots in, they'll just grow through quicker.
0:04:04 > 0:04:08Hopefully they'll, you know, grow quicker than everybody else's.
0:04:09 > 0:04:14The key to a prize-winning straight carrot is good soil preparation.
0:04:14 > 0:04:18If the gardeners don't prepare the soil properly, the root can fork.
0:04:18 > 0:04:23This happens when the root hits a stone or organic matter
0:04:23 > 0:04:26and forms a double root to grow past the obstacle.
0:04:26 > 0:04:29I've got some waste pipe. I've cut them half a metre long.
0:04:29 > 0:04:32I've filled them with sand.
0:04:32 > 0:04:37It's material to give the carrots an easy passage
0:04:37 > 0:04:39and to get the maximum length.
0:04:39 > 0:04:42Planting in sand helps to eliminate forking,
0:04:42 > 0:04:46as the fine texture doesn't impede straight root growth.
0:04:47 > 0:04:49I've then driven a spike down
0:04:49 > 0:04:54and filled them with sieved potting compost
0:04:54 > 0:04:58and, carefully in the top of that, plant three or four carrot seeds.
0:04:59 > 0:05:02And that is how we're going to get our prize-winning carrots.
0:05:04 > 0:05:06Best friends Gary and Pete
0:05:06 > 0:05:09are using a dustbin that's been filled with sharp sand.
0:05:09 > 0:05:13They're putting tubes of soil in the sand for the carrots to grow in.
0:05:14 > 0:05:16- Is it going to work? - Is this going to work?
0:05:18 > 0:05:20That's enough room!
0:05:20 > 0:05:22- No?- And how much reading up on this have you done?
0:05:24 > 0:05:25OK.
0:05:25 > 0:05:29We're growing them in pots instead of in drainpipes in the ground,
0:05:29 > 0:05:31although we notice that it's one of the more technical bits...
0:05:31 > 0:05:33- Popular.- ..of gardening that's going on here.
0:05:33 > 0:05:35There's some people doing it in bins,
0:05:35 > 0:05:39some people doing it in drainpipes, and we're doing it in our pots.
0:05:45 > 0:05:48When the carrot seedlings are large enough to handle,
0:05:48 > 0:05:50the gardeners must thin them out.
0:05:50 > 0:05:52By removing some, it makes more space
0:05:52 > 0:05:54for the remaining carrots to grow.
0:05:54 > 0:05:56And what was the trick?
0:05:56 > 0:05:59To just gently hold that one in place like that?
0:05:59 > 0:06:01- Here he comes. - Carrots are he's, then, are they?
0:06:01 > 0:06:02Yeah, course they are.
0:06:02 > 0:06:06- Ho! 'Ello!- That's bigger than we normally grow at home.
0:06:06 > 0:06:08They're lovely and straight, aren't they?
0:06:08 > 0:06:10That's too close, anyway, so...
0:06:10 > 0:06:12Oh, my God, I've just picked a prize one.
0:06:12 > 0:06:14Look at that.
0:06:14 > 0:06:15Look.
0:06:15 > 0:06:17Thinning out looks harmless,
0:06:17 > 0:06:19but if you bruise the leaves of the remaining carrots,
0:06:19 > 0:06:23it can encourage the crop's nemesis, the carrot fly.
0:06:25 > 0:06:27This common pest loves to eat carrots
0:06:27 > 0:06:30and can smell a crop from over a mile away.
0:06:31 > 0:06:34The carrot flies are going to be around persistently, I think.
0:06:34 > 0:06:36- Oh, are they?- Yeah.
0:06:36 > 0:06:39- As long as there's carrots.- Yes!
0:06:39 > 0:06:42Jo is hoping companion planting will act as a deterrent.
0:06:43 > 0:06:47Either side, we've got onions.
0:06:47 > 0:06:49And that disguises the smell of the carrot
0:06:49 > 0:06:52so, hopefully, the carrot fly will smell the onions
0:06:52 > 0:06:53instead of the carrots.
0:06:58 > 0:07:00It's time for the allotmenteers
0:07:00 > 0:07:02to check on the progress of their carrots.
0:07:03 > 0:07:06So, we'll just... we'll just wheel it on back?
0:07:06 > 0:07:07That'll be the easiest way, won't it?
0:07:09 > 0:07:12- Ah, look at those.- They look great.
0:07:12 > 0:07:14- So, shall I pull one up, and... - No, no, no, no, no, no, no, no, no.
0:07:14 > 0:07:16We need every one for the challenge.
0:07:16 > 0:07:18- Don't do that.- Sure? Sure? - No, no, no, don't do that.
0:07:18 > 0:07:20We won't know if they're any good.
0:07:20 > 0:07:21It's too late to do anything about it.
0:07:21 > 0:07:23We need maximum amount of carrots,
0:07:23 > 0:07:26so we've got good ones to choose from.
0:07:26 > 0:07:31Let's not go... do something rash this early.
0:07:31 > 0:07:34Other people have grown them in drainpipes and things like that,
0:07:34 > 0:07:36and that's going to give them a very long,
0:07:36 > 0:07:37possibly quite thin carrot.
0:07:37 > 0:07:40- But, you know, I don't nec... - It gives you a long carrot.
0:07:40 > 0:07:42- I wish we'd done some in drainpipes. - Do you?
0:07:42 > 0:07:45- Everybody else has done some in drainpipes.- Well...
0:07:45 > 0:07:48But these pots do... We should get a good carrot.
0:07:49 > 0:07:51Where other gardeners are aiming for length
0:07:51 > 0:07:53with long, tapered varieties,
0:07:53 > 0:07:57Kate and Eleanor have chosen a stump-rooted variety
0:07:57 > 0:07:59which grows into a smaller, fatter carrot.
0:08:01 > 0:08:02I don't know about the carrots.
0:08:02 > 0:08:05- I look at other people's carrots and I think...- I know.- ..fab.
0:08:05 > 0:08:07- They all look so fantastically healthy!- I know.
0:08:07 > 0:08:10- I don't think we've got time to plant any more.- Yeah.
0:08:14 > 0:08:16The whole of the country
0:08:16 > 0:08:19is experiencing one of the hottest summers on record,
0:08:19 > 0:08:21so it's crucial the carrots are watered regularly.
0:08:23 > 0:08:25You need to water the base,
0:08:25 > 0:08:28because you want the roots to reach for the base, for the water.
0:08:28 > 0:08:29- Yeah.- Yeah?
0:08:30 > 0:08:33It's important to cover the root top of the carrot
0:08:33 > 0:08:36as soon as it appears, or it'll turn green.
0:08:37 > 0:08:39Any of the other ones you can see the actual tops
0:08:39 > 0:08:41- sort of out in the sun... - Yeah, this one here.
0:08:41 > 0:08:44- ..cos they do go a little green. - This one needs it.
0:08:45 > 0:08:46OK?
0:08:51 > 0:08:56One week to go, and still no sign of carrot fly on the allotment.
0:08:56 > 0:08:57We've been really, really meticulous
0:08:57 > 0:09:02at not disturbing anything around the carrots at all,
0:09:02 > 0:09:03because the carrot root fly can...
0:09:03 > 0:09:06- Well, they can smell it from France, I'm sure they can.- Exactly.
0:09:06 > 0:09:10Everybody's talking about the carrot fly as being the menace,
0:09:10 > 0:09:14because they can devastate the whole crop.
0:09:14 > 0:09:15- You cannot see them.- Mm.
0:09:15 > 0:09:18But they... Whoo! They come!
0:09:18 > 0:09:21They zoom in and feast on your carrots.
0:09:22 > 0:09:26- Mind that pansy. - Ah, mind the nettles, more like!
0:09:26 > 0:09:30- Do we think we've got the best carrots?- I think yes.
0:09:30 > 0:09:32I really want to pull one up, just to have a look.
0:09:32 > 0:09:35- Why don't you? Pull one of these up. - Shall we?- Yeah.
0:09:35 > 0:09:37Oh, my God!
0:09:38 > 0:09:40We should have left that one. That's a prize-winner.
0:09:40 > 0:09:45It seems that Carrot Wars has broken out on our allotments.
0:09:45 > 0:09:47I think people look at our carrots and think,
0:09:47 > 0:09:50"Poor dears, they haven't even got them in drainpipes."
0:09:50 > 0:09:53We've just shoved them in the ground as usual.
0:09:53 > 0:09:54The proof will be in the pudding.
0:09:54 > 0:09:57Indeed. And the carrots will be fab, I'm sure.
0:09:57 > 0:10:00We haven't heard anyone else talk about their carrots yet,
0:10:00 > 0:10:03so we're hoping that means that we're...
0:10:03 > 0:10:06Either they're ashamed, or...what does that mean?
0:10:06 > 0:10:09No, I just think if people had good carrots,
0:10:09 > 0:10:11- they'd be talking about them.- Mm.
0:10:14 > 0:10:18After 17 weeks of cosseting their carrots, finally
0:10:18 > 0:10:23it's show day and time for our gardeners to uproot their treasures.
0:10:23 > 0:10:26They're not bad-looking carrots, are they?
0:10:26 > 0:10:28No, that is a decent one, I'd say.
0:10:28 > 0:10:32- You're really pinning your hopes on these, aren't you?- A little bit.
0:10:32 > 0:10:33Oh, come on, then, let's see one go.
0:10:33 > 0:10:36I really don't know what to do with this.
0:10:36 > 0:10:37It's coming out too easy.
0:10:38 > 0:10:39- Ah!- Ah!
0:10:39 > 0:10:43That's disappointing. That first one is disappointing.
0:10:43 > 0:10:45- Yep.- Oh, dear.
0:10:45 > 0:10:46Oh.
0:10:46 > 0:10:48- No.- Oh!
0:10:48 > 0:10:50- Nearly matches.- That's not good.
0:10:50 > 0:10:54You see, the thing with the carrot is they want a well-drained soil.
0:10:54 > 0:10:56What you needed was all sand.
0:10:56 > 0:11:00- But they're not exactly exhibition carrots.- No.
0:11:00 > 0:11:03- That's OK, but it's still not good. - Not straight enough, is it?
0:11:06 > 0:11:08That one looks like a witch's nose.
0:11:10 > 0:11:14- Ah-h.- Oh-h! There's a lovely root there, but...
0:11:18 > 0:11:20- Ta-da!- Wowser!- Ha-hey!
0:11:21 > 0:11:24We're getting competitive, boys!
0:11:24 > 0:11:26- At least we've got lots of carrots. - Oh, we have.
0:11:26 > 0:11:28With the carrots pulled,
0:11:28 > 0:11:31it's time to select the best three for the show bench.
0:11:31 > 0:11:36This one goes from really dumpy to... It doesn't taper, does it?
0:11:36 > 0:11:37Right, where's the ruler?
0:11:37 > 0:11:41The allotmenteers must present three carrots of uniform size and colour.
0:11:41 > 0:11:4412 to there. 12 and 9.
0:11:44 > 0:11:48- 21.- 21 inches. Never had any complaints about 21 inches!
0:11:48 > 0:11:52With long, straight roots, no evidence of forking,
0:11:52 > 0:11:53and free from damage,
0:11:53 > 0:11:57with the foliage trimmed to approximately 75mm.
0:11:57 > 0:12:00Do you think he's going to have a ruler when he's judging?
0:12:00 > 0:12:03Phwoo! I wouldn't put it past Jim.
0:12:03 > 0:12:05Gardeners, it's time for judging!
0:12:07 > 0:12:10The carrots will be judged by Grow expert Jim,
0:12:10 > 0:12:12who will not be tasting them,
0:12:12 > 0:12:14but will be looking closely at their appearance,
0:12:14 > 0:12:17as it's the best indicator of how well they've been grown.
0:12:19 > 0:12:24Joining him at the show bench is floral expert Jonathan Moseley
0:12:24 > 0:12:27- and preserves expert Thane Prince. - Well, well, well.
0:12:31 > 0:12:32Hi, ladies.
0:12:32 > 0:12:35I have to say that they're not exactly uniform.
0:12:35 > 0:12:37See, there's a long tail there,
0:12:37 > 0:12:39a long tail there,
0:12:39 > 0:12:41but this one, either a bit missing or not.
0:12:41 > 0:12:46- It's a good start, but we've still got another six to see.- OK.
0:12:50 > 0:12:53These are very perfectly shaped carrots.
0:12:55 > 0:12:56Nice feel to them.
0:12:56 > 0:12:59There's a slight blemish in there, but nothing too much.
0:12:59 > 0:13:01That is a very nice carrot. I like it.
0:13:01 > 0:13:03Nothing wrong with that at all.
0:13:06 > 0:13:09- The particular variety is Tendersnax?- Yeah.- That's right.
0:13:09 > 0:13:13That's supposed to be resistant to the fly.
0:13:13 > 0:13:15Sometimes with those varieties that are resistant,
0:13:15 > 0:13:18it's cos they don't like the smell of it.
0:13:18 > 0:13:21Lovely long root on it. You've kept that good.
0:13:21 > 0:13:24Unfortunately, this one bends round like that.
0:13:24 > 0:13:26- Yeah, yeah. - This one starts to curve.
0:13:31 > 0:13:32Well, there was an awful lot
0:13:32 > 0:13:34of rooting around in that dustbin, wasn't there?
0:13:34 > 0:13:37- And these three didn't come from the dustbin.- No.
0:13:37 > 0:13:40- We did grow back-ups in the allotment itself.- Yeah.
0:13:40 > 0:13:44- You see, the trouble is, lads, talk about marking...- Yeah.
0:13:44 > 0:13:47..you can see lots of scars on it and everything.
0:13:47 > 0:13:48Um...
0:13:48 > 0:13:51Unfortunately, it's the best we could do!
0:13:56 > 0:13:59We want a show carrot. We've got a show carrot.
0:14:00 > 0:14:02The problem is, lads,
0:14:02 > 0:14:06where it finished at the end of the pipe,
0:14:06 > 0:14:08it then went into the open ground.
0:14:08 > 0:14:12See the way it struggled and it's starting to yellow up.
0:14:12 > 0:14:15But nevertheless, you've produced an exhibition carrot,
0:14:15 > 0:14:17no question of it!
0:14:17 > 0:14:18You're still in the running, lads.
0:14:18 > 0:14:21Well, you've certainly got the biggest ones here.
0:14:24 > 0:14:28Shirley and Victoria are the current holders of Grow.
0:14:28 > 0:14:31You won week one, you've won week two.
0:14:31 > 0:14:33- Are you going to win week three? - We'll have to see.- Yeah?
0:14:33 > 0:14:35But no pressure, ladies, is there?
0:14:36 > 0:14:38Oh, dear. Oh.
0:14:38 > 0:14:41- Yeah, it fell off. - The tail's fallen off.
0:14:41 > 0:14:43- Oh, it's tail-less!- Yeah.
0:14:43 > 0:14:45Nice carrot. Nice and clean.
0:14:45 > 0:14:48I'd like to have seen them a little bit more even in shape.
0:14:52 > 0:14:55This particular variety is Trevor.
0:14:56 > 0:14:57There is some marking on it,
0:14:57 > 0:15:02but the worst marking, unfortunately, is at the top,
0:15:02 > 0:15:06and that's because Trevor pushed his head out the ground.
0:15:06 > 0:15:10- If Trevor had been covered up, it wouldn't have gone green.- Yeah.
0:15:15 > 0:15:19It's now time for Jim to award Best In Show.
0:15:19 > 0:15:23My Best In Show is the nearest thing you'll get.
0:15:23 > 0:15:24Perfectly shaped carrot.
0:15:29 > 0:15:30And that is why,
0:15:30 > 0:15:33Kate and Eleanor, you have won Best In Show.
0:15:35 > 0:15:37Well, astonished is the word that springs to mind
0:15:37 > 0:15:41because we certainly didn't expect to do well with carrots.
0:15:41 > 0:15:43Amazing! Well done, you!
0:15:43 > 0:15:45I feel really pleased for Kate and Eleanor.
0:15:45 > 0:15:47They had some lovely stump-rooted carrots there.
0:15:47 > 0:15:49But theirs were nice and smooth
0:15:49 > 0:15:52and ours were a little bit rooty around the edges.
0:15:52 > 0:15:54Yeah, I mean, they were blemish-free.
0:15:54 > 0:15:56- Rather like Kate and Eleanor themselves.- Yeah!
0:16:05 > 0:16:06In the second challenge,
0:16:06 > 0:16:09the gardeners will be judged on their specimen gladioli
0:16:09 > 0:16:12by Jim and on their flower arrangement by Jonathan.
0:16:15 > 0:16:18Now we are on to the Make challenge.
0:16:18 > 0:16:21This tests your ability to grow the perfect flower
0:16:21 > 0:16:24and then to make a beautiful floral display
0:16:24 > 0:16:26with the flowers that you've grown.
0:16:26 > 0:16:29The perfect flower we want you to present today for Jim to judge
0:16:29 > 0:16:31is a gladiolus spike.
0:16:31 > 0:16:35What you don't know is what Jonathan's challenge is today,
0:16:35 > 0:16:39and it is to make the perfect table arrangement.
0:16:39 > 0:16:41I'd like the design to be symmetrical
0:16:41 > 0:16:45and have a clearly defined focal area,
0:16:45 > 0:16:50which is suitable for a rectangular dining table seating six people.
0:16:50 > 0:16:54You have 45 minutes to complete Make and the clock will start
0:16:54 > 0:16:57once you've gathered all the flowers that you require.
0:16:57 > 0:17:00All ready, all understood? Good! Off you go!
0:17:10 > 0:17:14What I'll be looking for is a very erect spike
0:17:14 > 0:17:18and it needs to have a third, a third and a third.
0:17:18 > 0:17:21So, a third IN flower, a third coming into flower,
0:17:21 > 0:17:24and then the next third to flower after the other two.
0:17:24 > 0:17:27They'll have probably grown hundreds of gladioli,
0:17:27 > 0:17:30but they've got to find one that fits the bill.
0:17:34 > 0:17:36Originally from South Africa,
0:17:36 > 0:17:39gladioli come in every shape, size and colour
0:17:39 > 0:17:42and they are the traditional flower for a 40th wedding anniversary.
0:17:45 > 0:17:47In their first week at the allotment,
0:17:47 > 0:17:51the gardeners are planting out their gladioli corms.
0:17:51 > 0:17:54Like bulbs, corms are an underground part of a plant
0:17:54 > 0:17:56that store food for future growth.
0:17:58 > 0:18:00We've got lots of different gladiolis.
0:18:00 > 0:18:03They're all different colours, some grow taller, some grow shorter.
0:18:03 > 0:18:06They're nice for tall table decorations, but...
0:18:06 > 0:18:09I don't mind them in the garden, but there are flowers that I prefer,
0:18:09 > 0:18:15so if I'm honest, they probably wouldn't be flowers I would choose.
0:18:15 > 0:18:18When planting corms straight in the ground,
0:18:18 > 0:18:22the allotmenteers need to dig a hole approximately 10 to 15cm deep
0:18:22 > 0:18:27and place them inside, with the growing tip facing upwards.
0:18:27 > 0:18:30We've put a lot of gladiolis in the middle, anyway,
0:18:30 > 0:18:33so it doesn't matter, we don't need them all in the middle.
0:18:35 > 0:18:39It takes approximately 100 days for a gladiolus to flower,
0:18:39 > 0:18:42so to ensure a continual harvest of spikes for show day,
0:18:42 > 0:18:45the gardeners plant successionally.
0:18:45 > 0:18:48This involves several smaller plantings at timed intervals,
0:18:48 > 0:18:52giving them the chance to have a perfect gladiolus on the show bench.
0:19:00 > 0:19:02Avril is planting out her gladioli
0:19:02 > 0:19:04which she started off inside, in pots.
0:19:09 > 0:19:14I've waited for the roots to establish themselves
0:19:14 > 0:19:16and, as you can see, I didn't disturb too much of it
0:19:16 > 0:19:18by knocking it out the pot.
0:19:18 > 0:19:23Plenty of good, green growth on the top and, hopefully, winning flowers.
0:19:25 > 0:19:28Mother and daughter Shirley and Victoria
0:19:28 > 0:19:31have planted their gladioli corms straight into the ground.
0:19:32 > 0:19:34Oh, wow!
0:19:34 > 0:19:36Yeah, that's good, isn't it?
0:19:36 > 0:19:38- We've planted them very deep, Victoria.- Yeah.
0:19:38 > 0:19:41It's difficult, cos you don't... When...
0:19:41 > 0:19:42We've never grown them before,
0:19:42 > 0:19:46so it's just, like, are they going to come up or not?
0:19:46 > 0:19:48- Wow!- Oh, there's one there as well.
0:19:48 > 0:19:51- Oh, wow! They're all coming up at the same time.- Yeah.
0:19:51 > 0:19:55Follow the instructions and it... it's magic!
0:20:03 > 0:20:05As summer hits the allotment,
0:20:05 > 0:20:07it's important that the gardeners water regularly.
0:20:12 > 0:20:14Today is yet another scorching day.
0:20:14 > 0:20:16The plants love the heat and they needed some warmth,
0:20:16 > 0:20:19but as long as you keep it watered, you can sort of keep pace.
0:20:21 > 0:20:22Water, water, water!
0:20:27 > 0:20:30This is a slow process. Can't we use the other one?
0:20:41 > 0:20:43With show day getting closer,
0:20:43 > 0:20:47best friends Kate and Eleanor check up on their gladioli.
0:20:47 > 0:20:50Quite soon to the challenge, and it's a bit worrying.
0:20:50 > 0:20:54Oh, look, this one has definitely got a gladioli in there,
0:20:54 > 0:20:55and so has this one.
0:20:57 > 0:20:59And I reckon that one has as well, so that's three.
0:20:59 > 0:21:03So, we've only got three weeks. Come on, let's feed them quick.
0:21:03 > 0:21:05- OK.- Yum-yum!
0:21:06 > 0:21:09Lots of other people have got gladioli out already.
0:21:09 > 0:21:10Yeah, but then they might have a problem,
0:21:10 > 0:21:12cos they only do once, don't they?
0:21:12 > 0:21:14- Yes.- Come up.- Well, that's true.
0:21:14 > 0:21:17Come up, flower, and then you chop 'em off and that's it for next year.
0:21:21 > 0:21:24Two weeks left and the gladioli are coming into bloom.
0:21:26 > 0:21:30The final hurdle for those who are growing tall varieties of gladioli
0:21:30 > 0:21:34is to keep them looking as pristine as possible until show day.
0:21:36 > 0:21:37I'm staking these in
0:21:37 > 0:21:42to try and keep them actually from bashing into each other, mainly.
0:21:42 > 0:21:46It's quite windy today, so if we can stake them all
0:21:46 > 0:21:48and keep them all in exactly the right position,
0:21:48 > 0:21:51then, hopefully, they won't damage the flowers on each other.
0:21:51 > 0:21:55Do we need staking? I would stake that one, Victoria.
0:21:55 > 0:21:56Stake it.
0:21:56 > 0:21:58Ah, Victoria, look at this.
0:21:58 > 0:22:00VICTORIA LAUGHS
0:22:00 > 0:22:02- Is this taller than me? - Yeah, a little bit.
0:22:02 > 0:22:05That one's coming up even taller. This is definitely taller than me.
0:22:05 > 0:22:08This is almost as tall as you.
0:22:08 > 0:22:09- Wow!- Ah.
0:22:12 > 0:22:16Show day is imminent, and a disaster has hit Gary and Pete's allotment.
0:22:16 > 0:22:18Gary, come here a minute.
0:22:20 > 0:22:22They ain't looking too clever, are they?
0:22:22 > 0:22:24- No, they look dead!- Yeah.
0:22:24 > 0:22:27Their flowers have developed a fungal disease called rust
0:22:27 > 0:22:30and attracted a bug called thrips.
0:22:31 > 0:22:32That's probably...
0:22:32 > 0:22:36No, that's knackered as well. They're all knackered.
0:22:36 > 0:22:39- Ours don't even warrant the name gladioli.- No, they don't.
0:22:39 > 0:22:41- We just call 'em "guh". - Rust on a stick.
0:22:41 > 0:22:43- Rust on a green stick.- Yeah.
0:22:43 > 0:22:46Gladiolus rust is a fungal disease
0:22:46 > 0:22:50identified by small orange and yellow pustules
0:22:50 > 0:22:51which form on the leaves.
0:22:51 > 0:22:56Airborne spores can spread the unwelcome disease from leaf to leaf
0:22:56 > 0:22:59and the fungus is encouraged by warm, humid weather.
0:23:00 > 0:23:05We've got a very bad case of rust.
0:23:05 > 0:23:09It's decimated them, really, which is a big disappointment.
0:23:09 > 0:23:11We're in a bit of trouble with that.
0:23:11 > 0:23:14I'm just trying to protect the three or four heads I have
0:23:14 > 0:23:16so that we do have an entry.
0:23:17 > 0:23:19Not looking brilliant.
0:23:20 > 0:23:24- Did you just see that one? - Oh, was that a thrip?- Yeah.
0:23:24 > 0:23:28- Cheeky little beggars! - I just saw one on that one there.
0:23:29 > 0:23:32The warm temperatures have also encouraged thrips.
0:23:32 > 0:23:37These tiny, sap-sucking insects attack the leaves and petals
0:23:37 > 0:23:41and leave behind bleached silver patches and can stunt new growth.
0:23:42 > 0:23:44I think there's quite a lot of rust.
0:23:44 > 0:23:49- There seems to be some thrips going around, so I think that...- Mm.
0:23:49 > 0:23:52..Pete and Gary are really going to struggle
0:23:52 > 0:23:55to have anything at all, as are Ed and Alex.
0:24:01 > 0:24:03It's judgment day for the gladioli.
0:24:06 > 0:24:08It is a pity about these blemishes.
0:24:08 > 0:24:12We'll just have to pretend it's part of the flower's natural...
0:24:12 > 0:24:13Yeah, but we can trim it a bit.
0:24:13 > 0:24:15Yeah. Well, we... Yeah, we can do that.
0:24:15 > 0:24:18- Maybe...- He's a little bit bent, but he's got some flowers.
0:24:18 > 0:24:21- Is he supposed to be that two-tone purple?- No.
0:24:23 > 0:24:26Even the ones that are just literally coming out look diseased.
0:24:26 > 0:24:30We're just salvaging what we can out of these ones for now.
0:24:30 > 0:24:32- It is a worry, definitely.- Yeah.
0:24:33 > 0:24:36There are two experts to impress in the Make challenge.
0:24:36 > 0:24:40Jim will be looking for a perfect specimen flower,
0:24:40 > 0:24:44and Jonathan wants them to use their gladioli in a table design.
0:24:47 > 0:24:48Choose the right bits!
0:24:52 > 0:24:56Here's Jonathan's guide on how to make a perfect table arrangement.
0:24:58 > 0:25:02Firstly, tape a soaked block of floral foam into a tray.
0:25:04 > 0:25:07Shave off the corners to create a greater surface area
0:25:07 > 0:25:09to work the stems of the flowers into.
0:25:11 > 0:25:16Begin by creating the outline to the design with long line foliage.
0:25:17 > 0:25:19Add the flowers.
0:25:19 > 0:25:22Remember, long flowers like gladioli
0:25:22 > 0:25:25can be cut down into smaller, more manageable units.
0:25:27 > 0:25:29Build up towards the centre of the design
0:25:29 > 0:25:32to create a focal area by repeating the key flowers.
0:25:42 > 0:25:46Armed with a cornucopia of gladioli and other supporting flowers,
0:25:46 > 0:25:49it's time for the gardeners to tackle the Make challenge.
0:25:51 > 0:25:55If you're all ready, your 45 minutes starts now.
0:26:02 > 0:26:03This week's challenge is a tough one
0:26:03 > 0:26:05because a table design
0:26:05 > 0:26:07is quite difficult, particularly
0:26:07 > 0:26:09a symmetrical table design
0:26:09 > 0:26:10using gladioli.
0:26:10 > 0:26:11It's a really big ask.
0:26:15 > 0:26:17The gardeners begin their floral arrangement
0:26:17 > 0:26:20by soaking their foam and securing it in a tray.
0:26:20 > 0:26:22- No, wait. Let it soak. - Wait, wait, wait, wait.
0:26:22 > 0:26:25- I'm just going to... - It says let it soak on its own.
0:26:25 > 0:26:27It will go down automatically.
0:26:27 > 0:26:32How hard is gladioli to use in a table decoration like this?
0:26:32 > 0:26:35It can be quite a challenging flower, really,
0:26:35 > 0:26:38because it's a big, bold thing that sticks up.
0:26:38 > 0:26:40Got to make things work for you,
0:26:40 > 0:26:43and that's what I'm testing our gardeners on this week,
0:26:43 > 0:26:45to see if they can rise to that challenge
0:26:45 > 0:26:47and make a difficult flower perform.
0:26:50 > 0:26:51Comes trouble.
0:26:51 > 0:26:56It is true that last week, you said they were potentially good florists!
0:26:56 > 0:26:58Absolutely! I'm hoping that potential
0:26:58 > 0:27:00might have been nurtured a little bit more this week.
0:27:00 > 0:27:04- We're going flouncy.- Flouncy? - We're going to use herbs in it.
0:27:04 > 0:27:06Because it's going to be on a dinner table,
0:27:06 > 0:27:08we thought we'd complement the food
0:27:08 > 0:27:10that we're going to be serving with herbs.
0:27:10 > 0:27:12Nice. Well, that's certainly flouncy.
0:27:13 > 0:27:15We need one at each end.
0:27:15 > 0:27:17The next step is to create the outline
0:27:17 > 0:27:19and basic shape using foliage.
0:27:20 > 0:27:23- Do you need more room? - No, no, no, no, that's fine.
0:27:26 > 0:27:29They're just not a nice flower, really.
0:27:29 > 0:27:32For this sort of thing, I wouldn't have used a gladioli.
0:27:32 > 0:27:34No, me neither.
0:27:35 > 0:27:38They are lovely, you know. That's just right, isn't it?
0:27:38 > 0:27:40- They are.- That's really good.
0:27:40 > 0:27:43Shall we put them at the ends, or shall we put them down the middle?
0:27:43 > 0:27:45Down the middle, cos they're quite little.
0:27:45 > 0:27:46- OK.- So, shall we say six?
0:27:46 > 0:27:49Yeah, six, cos I could only... I picked everything there was, so...
0:27:49 > 0:27:52Using flowers, the allotmenteers start to build up
0:27:52 > 0:27:55towards the centre of the design to create a focal point.
0:27:55 > 0:27:59- Slight variation in height? - Well, maybe a tad lower, yeah.
0:28:02 > 0:28:03Start there.
0:28:06 > 0:28:11- Do you think that's coming out too far?- Mm... I don't know.
0:28:11 > 0:28:14It's whether Jonathan thinks it's coming out too far, isn't it, really?
0:28:14 > 0:28:16Don't want it too wide, do we?
0:28:16 > 0:28:19- It's just going to actually develop as we go, I think.- Yeah.
0:28:19 > 0:28:22Try not to panic and hoping for the best.
0:28:22 > 0:28:25- Stick the flowers in and... Yeah. - That's our whole plan.
0:28:25 > 0:28:2820 minutes left, everybody. 20 minutes.
0:28:28 > 0:28:32- 20 minutes to not make a disaster of it.- Well, it IS a disaster.
0:28:32 > 0:28:35I hope we'll get everything done in time.
0:28:35 > 0:28:39We're just going to have to kind of work a bit faster, I guess.
0:28:43 > 0:28:47How difficult is it to interpret Jonathan's brief?
0:28:47 > 0:28:50I think we'd be lying if we didn't say it's difficult,
0:28:50 > 0:28:53this challenge, for us, but we're trying our best.
0:28:53 > 0:28:55As soon as you're at home, though...
0:28:55 > 0:28:59- I'd never be allowed to put a flower arrangement on the table!- Why not?
0:28:59 > 0:29:02Mrs Alex and Mrs Ed will be expecting you to be doing this now.
0:29:02 > 0:29:03- She might!- They might!
0:29:12 > 0:29:14Cos we really don't know what we're...
0:29:14 > 0:29:15We're just completely going at it
0:29:15 > 0:29:18just by more idiocy than judgment, really.
0:29:20 > 0:29:22- Where's the time gone?- Mm.
0:29:22 > 0:29:24- I don't believe that! - Big leaves, small leaves?
0:29:24 > 0:29:27About that size that you're giving me, yeah.
0:29:27 > 0:29:28I'm just going to put them there.
0:29:28 > 0:29:31We have dinner parties quite often, and we have the allotment gang over,
0:29:31 > 0:29:35and everybody has to bring something that they've grown off the allotment
0:29:35 > 0:29:37so, you know, say, Avril would bring the starter
0:29:37 > 0:29:40and somebody else the dessert, but it all has to be home-grown.
0:29:40 > 0:29:43So, it would be good if everyone brought flowers as well
0:29:43 > 0:29:45and then we could make the arrangement with the...
0:29:45 > 0:29:47So, you could take this idea home and develop it?
0:29:47 > 0:29:49- Absolutely, yeah. - Oh, I think we will be, yes.
0:29:49 > 0:29:53The gardeners have just five minutes left.
0:29:53 > 0:29:55Look, I've got a massive gap there of...
0:29:55 > 0:29:57- A bit of foliage, maybe. - That's what we need.
0:29:58 > 0:30:01We'll lose major league points for that.
0:30:04 > 0:30:07- This one, actually, can come out. - I've put one here already.
0:30:07 > 0:30:11- This one can come out.- Really? OK. - Because that's not part of it, OK?
0:30:11 > 0:30:13One minute left!
0:30:13 > 0:30:15SHE SPLUTTERS
0:30:15 > 0:30:18Ah! Good God.
0:30:24 > 0:30:26There is plenty more space.
0:30:26 > 0:30:29Yeah, I know, but we don't have time.
0:30:29 > 0:30:33Don't say no time! Here, this one goes here, symmetrical.
0:30:44 > 0:30:46We can put the purple... the blue flowers there.
0:30:46 > 0:30:49- I thought you did.- The other side? Yeah, we did.- Yeah.- They're here!
0:30:49 > 0:30:51No, this side.
0:30:51 > 0:30:53Five, we need five. Quick, quick, quick.
0:30:53 > 0:30:54Time is up!
0:30:54 > 0:30:56Would you please put your gladiolus spike
0:30:56 > 0:30:59and your lovely table arrangements on the workbench
0:30:59 > 0:31:01ready for Jim and Jonathan to judge.
0:31:03 > 0:31:04Had we had a different flower,
0:31:04 > 0:31:06we might have planned differently, but it's not bad.
0:31:08 > 0:31:12To win Best In Show, Jim is looking for an erect, well-balanced spike,
0:31:12 > 0:31:15with unblemished blooms and foliage.
0:31:16 > 0:31:19The blooms need to be spaced gradually,
0:31:19 > 0:31:21narrowing from base to top,
0:31:21 > 0:31:23one third of the stem full flower,
0:31:23 > 0:31:26one third with buds in colour,
0:31:26 > 0:31:29and one third in green bud.
0:31:29 > 0:31:31Jonathan is looking for a table arrangement
0:31:31 > 0:31:33that is symmetrical in shape,
0:31:33 > 0:31:38with a defined central focal point and a creative use of gladioli.
0:31:45 > 0:31:49The first thing we're looking for is a very good, upright spike.
0:31:49 > 0:31:51We've got that.
0:31:51 > 0:31:53But the one thing that slightly worries me
0:31:53 > 0:31:58is this speckling on the flower, cos this Purple Flora
0:31:58 > 0:32:01is one of the deepest purple you're going to get,
0:32:01 > 0:32:02and that, to me,
0:32:02 > 0:32:05is not characteristic of that particular variety.
0:32:05 > 0:32:08- But nevertheless, it's a good start. - Thank you.
0:32:13 > 0:32:15I can get my hands under there.
0:32:15 > 0:32:18Whenever we're doing a table arrangement, we want it to flow.
0:32:18 > 0:32:20We want it to embrace that table.
0:32:20 > 0:32:23It wants to enhance the table and link into the table.
0:32:23 > 0:32:29So, you needed more foliage in there to help cover and conceal that foam,
0:32:29 > 0:32:32and we needed something else to soften these harsh arms.
0:32:37 > 0:32:39Yeah, it's a decent, straight spike,
0:32:39 > 0:32:42but when we're looking at the plant overall,
0:32:42 > 0:32:44we want a third, a third and a third,
0:32:44 > 0:32:47and at my biggest stretch,
0:32:47 > 0:32:50- it doesn't quite meet the criteria that we're looking for.- Yeah.
0:32:55 > 0:32:58- I'm pleased to say this is a better example this week.- Whoo!
0:32:58 > 0:33:02- Yeah!- You've pulled elements from the past two weeks together.
0:33:02 > 0:33:06And, unlike Kate and Eleanor's, you've got lots of foliage in here.
0:33:06 > 0:33:08Sadly, we could have done with a bit more flower.
0:33:13 > 0:33:16- Interesting colour, Green Star. - Yeah.
0:33:16 > 0:33:19A lime green. Very straight, very upright.
0:33:19 > 0:33:22Liked to have seen a little bit more leaf in there.
0:33:22 > 0:33:25But certainly got a lot of promise.
0:33:31 > 0:33:36It's a bit solid. It's really, really heavy.
0:33:36 > 0:33:40With a block of foam like this, you could have cut it down.
0:33:40 > 0:33:43And don't fall into the trap of the same flowers each week.
0:33:43 > 0:33:45There's other options out there, use them,
0:33:45 > 0:33:48because that'll make you do different things with them.
0:33:55 > 0:33:58I'm going to struggle to find anything good
0:33:58 > 0:34:01to say about this gladi, there's no... You've got to be honest.
0:34:01 > 0:34:03I think one of the problems for you, lads,
0:34:03 > 0:34:05- is you had a really bad attack of thrip.- Yeah.
0:34:05 > 0:34:07There's no question of it.
0:34:07 > 0:34:10Look at the silvering on the leaf there.
0:34:10 > 0:34:12And this is a classic that happens to them.
0:34:12 > 0:34:16The flowers are not coming out, they're dying before they come out.
0:34:16 > 0:34:18- I've got to be honest, you ain't going to win this!- No.
0:34:24 > 0:34:27What I would say is a wow, but not wow in a good way.
0:34:27 > 0:34:31It looks like it's about to take off with propellers.
0:34:31 > 0:34:34Nice dahlias. Nice rudbeckias.
0:34:34 > 0:34:35Not much else going for it, I'm afraid.
0:34:35 > 0:34:37It's just not happening there.
0:34:44 > 0:34:48Large, big florets, which are very attractive.
0:34:48 > 0:34:53It's got...just about a third, a third and a third.
0:34:53 > 0:34:55But I like the shape of the flower,
0:34:55 > 0:34:58I like the fact there's still some and some a bit more,
0:34:58 > 0:35:00but just a little bit of kink in it.
0:35:04 > 0:35:07- I wanted it to look like a boat. - A boat?
0:35:07 > 0:35:10Yes, it's a dinner party for a going away party.
0:35:10 > 0:35:13- HE LAUGHS - Oh, no.
0:35:13 > 0:35:14You see, now you know that,
0:35:14 > 0:35:16you can see it in a completely different light!
0:35:16 > 0:35:19- I can. Yeah, it's a whole new analogy over it.- Yeah!
0:35:19 > 0:35:23But we're not building a boat out of floral material.
0:35:23 > 0:35:24THEY LAUGH
0:35:24 > 0:35:26That's another competition, OK?
0:35:34 > 0:35:37You want a third, a third and a third.
0:35:37 > 0:35:39- I've got two-thirds of it. - Two-thirds and a third.
0:35:39 > 0:35:41I'm missing the other third.
0:35:41 > 0:35:43Now, it's a great shame
0:35:43 > 0:35:45- because, last week, you came out queen of the roses!- Yes.
0:35:45 > 0:35:48- We wanted to give somebody else a chance this week.- Yeah, that's it.
0:35:53 > 0:35:56This lime green gladioli is quite dominant on its own.
0:35:56 > 0:36:00You've got away with it because you've chosen some large leaves.
0:36:00 > 0:36:04It's actually toning down the height of the gladioli.
0:36:04 > 0:36:07But, again, you've used foliage colour to enhance flower colour.
0:36:07 > 0:36:09That's good technique there.
0:36:09 > 0:36:13That's the best example I've seen of that in the competition.
0:36:13 > 0:36:16- Good use of foliage. - Thank you.- Thank you.
0:36:22 > 0:36:27I think what's happened is that you've had some thrip in there,
0:36:27 > 0:36:28but you've also got rust as well.
0:36:28 > 0:36:30I've got to be honest, lads.
0:36:30 > 0:36:33- There's only one place for this. - Mm-hm.- In the bin.- Yeah.
0:36:33 > 0:36:34Sorry, lads.
0:36:39 > 0:36:42There's no harmony between all this mass of flowers
0:36:42 > 0:36:46and then this very linear, harsh, almost angry line.
0:36:46 > 0:36:48It gives it a bit of anger.
0:36:48 > 0:36:50The rest of it, you've got this wonderful, sinuous,
0:36:50 > 0:36:52sort of curling line of the amaranthus
0:36:52 > 0:36:55which, I'm not saying it's great use of that material,
0:36:55 > 0:36:57but it's clever use of that material,
0:36:57 > 0:37:00and it's a challenging thing to use in a design, this.
0:37:00 > 0:37:02- But I'm impressed.- Thanks.
0:37:06 > 0:37:11Jim must now decide whose gladiolus is worthy of Best In Show.
0:37:12 > 0:37:17I have to say this has not been one of your best challenges.
0:37:17 > 0:37:19But the one I've gone for
0:37:19 > 0:37:23has got the least faults in the actual spike.
0:37:24 > 0:37:26So, it's your day, ladies,
0:37:26 > 0:37:31because for the second time, you have won Best In Show.
0:37:31 > 0:37:32- Whoa!- Amazing. Wow!
0:37:38 > 0:37:40Well, right, Jonathan,
0:37:40 > 0:37:45who is going to get your Best In Show for the table arrangement?
0:37:45 > 0:37:48It's been a tough one this week.
0:37:48 > 0:37:50I think the gladioli have challenged you in many ways,
0:37:50 > 0:37:53certainly with this table design.
0:37:53 > 0:37:55But this week, I'm really impressed
0:37:55 > 0:38:00to see good use of foliage, creativity
0:38:00 > 0:38:01so, Jo and Avril,
0:38:01 > 0:38:04your table arrangement is Best In Show.
0:38:04 > 0:38:06- Well done.- Yeah!
0:38:11 > 0:38:13Congratulations, everybody,
0:38:13 > 0:38:16that's the Grow and Make challenges successfully completed.
0:38:16 > 0:38:20Now you have to go and prepare yourselves
0:38:20 > 0:38:23for the third and final challenge - Eat.
0:38:25 > 0:38:28- We've had a very lucky day. - We have.- And we're really pleased.
0:38:28 > 0:38:30Definitely very pleased indeed.
0:38:32 > 0:38:35Well, amazingly, we've just won another Best In Show.
0:38:35 > 0:38:38When you've put all them hours in, blood, sweat and tears
0:38:38 > 0:38:41and, you know, it has been really difficult at times,
0:38:41 > 0:38:43you know, then it's nice to get that,
0:38:43 > 0:38:47- because it's worth all the effort that you've put into it.- Yeah.
0:39:01 > 0:39:03Just one challenge remains for the gardeners.
0:39:03 > 0:39:05It's their last chance to shine
0:39:05 > 0:39:09before the experts send one team home at the end of the day.
0:39:09 > 0:39:11We are creative
0:39:11 > 0:39:12and we do present things well,
0:39:12 > 0:39:16we've just made a few mistakes, and we'll show with our food products
0:39:16 > 0:39:19that our presentation skills are up there with everybody's.
0:39:19 > 0:39:21If we mess up our cook,
0:39:21 > 0:39:23then there is a distinct possibility
0:39:23 > 0:39:26that we shall be asked to leave the competition this week.
0:39:30 > 0:39:32I don't give up till the fat lady sings, and I'm not singing yet.
0:39:32 > 0:39:35So, when I'm singing later, then you know I'm going home!
0:39:40 > 0:39:42Welcome, gardeners, to the Eat challenge.
0:39:42 > 0:39:45Now, this is your chance to show off your culinary skills
0:39:45 > 0:39:49as we task you to create some flavoursome preserves
0:39:49 > 0:39:53using the vast array of produce that you have in your allotments.
0:39:53 > 0:39:57Now, as usual, Thane is here as our preserves expert,
0:39:57 > 0:40:00and this week, she wants you to make a jar of chutney
0:40:00 > 0:40:03and a bottle of cordial.
0:40:03 > 0:40:06All clear? Good. Get picking!
0:40:07 > 0:40:11In the Eat challenge, the gardeners must pick and use the fruit,
0:40:11 > 0:40:15vegetables and herbs they've grown on their allotments.
0:40:15 > 0:40:17Strawberries. I've got one big one here.
0:40:17 > 0:40:19Ooh, that's beautiful!
0:40:19 > 0:40:22What I want to see in this challenge
0:40:22 > 0:40:25is people going to their allotments and choosing a very wide selection
0:40:25 > 0:40:27of their lovely produce.
0:40:27 > 0:40:28Oh! Oh, gosh!
0:40:28 > 0:40:32And by now, the gardeners should know what I expect.
0:40:32 > 0:40:35Very few allowances this week. They need to get it right.
0:40:35 > 0:40:36Right, I need two white onions.
0:40:36 > 0:40:39- Are you using white or red? - White, cos it's nice.
0:40:41 > 0:40:42He's a nice one.
0:40:42 > 0:40:44Which chilli do you fancy for this recipe?
0:40:44 > 0:40:47- Got lots of these little Krakatoa. - Mm.- Punchy!
0:40:49 > 0:40:52Aw, it's really punchy!
0:40:55 > 0:40:57Now they've picked their fresh ingredients,
0:40:57 > 0:40:59the allotmenteers head into the greenhouse
0:40:59 > 0:41:02to start on the chutney and the cordial.
0:41:02 > 0:41:05You now have one hour and 45 minutes.
0:41:05 > 0:41:07Time to get started.
0:41:13 > 0:41:14We've got to do the aubergine first,
0:41:14 > 0:41:17cos it is the one thing that takes the most amount of time.
0:41:17 > 0:41:19- Yeah, I'll do it.- Right.
0:41:19 > 0:41:21Chutney is a type of relish
0:41:21 > 0:41:24that usually includes spices, vegetables and sometimes fruit.
0:41:24 > 0:41:26We are going to start with the chutney.
0:41:26 > 0:41:28Is that all of the tomatoes we need?
0:41:28 > 0:41:32Yeah. And then I need 100g of courgette.
0:41:32 > 0:41:35In a chutney, what I'm looking for is something that's attractive,
0:41:35 > 0:41:39that tempts you to eat it, nice, even chunks of vegetable.
0:41:39 > 0:41:40Make it equal. Equal.
0:41:40 > 0:41:42I don't want it to be too sweet.
0:41:42 > 0:41:44I don't want the chutney to be too sharp.
0:41:44 > 0:41:46I want balance
0:41:46 > 0:41:49and I want it to be representative of the ingredients it's made from.
0:41:49 > 0:41:53Kate and Eleanor are hoping to add to their haul of Best In Shows
0:41:53 > 0:41:56with their aubergine chutney.
0:41:56 > 0:41:59- I see you're salting your aubergine.- Yes.
0:41:59 > 0:42:01I've just picked this one and I looked at all these seeds
0:42:01 > 0:42:03and I thought, "It may be a little bit young."
0:42:03 > 0:42:06- It might be a little bit bitter, so I thought I'd give it...- OK.
0:42:06 > 0:42:08- I'm not giving it long.- No. - Better safe than sorry.
0:42:08 > 0:42:10- Oh, with me judging, yes, very. - Absolutely right.- Exactly.
0:42:12 > 0:42:15Gary and Pete are making a beetroot and rhubarb chutney.
0:42:15 > 0:42:16Using up the rhubarb...
0:42:16 > 0:42:18- Nice flavours. - ..before it goes out of season.
0:42:18 > 0:42:21Perfect. Absolutely. I like that. And beetroot.
0:42:21 > 0:42:24And that... And that, also, that'll keep for ages as well.
0:42:24 > 0:42:25You can eat that through the winter.
0:42:25 > 0:42:29It is a little bit spicy, but not heat spiced. It's more...
0:42:29 > 0:42:32- There's star anise in there and, yeah, some pepper.- Some chilli?
0:42:32 > 0:42:35A little bit of chilli. Has to be a little bit.
0:42:37 > 0:42:39You need a lot of salt.
0:42:39 > 0:42:42Rupert and Dimi are also making aubergine chutney,
0:42:42 > 0:42:45but they hope the salt will do more than just enhance the flavour.
0:42:45 > 0:42:47- I noticed you salt your aubergines. - Yes.
0:42:47 > 0:42:50- To try and remove the liquid from them.- There is quite a lot
0:42:50 > 0:42:53and you can see the water gathering at the bottom already.
0:42:53 > 0:42:55We didn't want that to go into the chutney itself.
0:42:55 > 0:42:57And we're doing quite a spicy one, so have a smell of that.
0:42:58 > 0:43:01- Wow! What have you got in there? - Isn't that wonderful?
0:43:01 > 0:43:04So, we've got some fenugreek, we've got some yellow mustard seeds,
0:43:04 > 0:43:07we've got some cumin and we've got some coriander seeds as well.
0:43:11 > 0:43:13When making chutney,
0:43:13 > 0:43:17sugar and vinegar are instrumental in preserving the produce.
0:43:17 > 0:43:20The key is to make sure the sugar completely dissolves.
0:43:20 > 0:43:22- What you do is you put some of it in...- Yeah.
0:43:22 > 0:43:26..and then I'll taste it and I'll let you know what I think.
0:43:26 > 0:43:28How about that as a compromise?
0:43:28 > 0:43:30I'm a bit conscious that the carrots will be quite crunchy
0:43:30 > 0:43:32and I have taken on board what you said last week
0:43:32 > 0:43:35about the relish being very sweet.
0:43:35 > 0:43:38- Do you not need the sugar, though, to make the chutney set?- You do.
0:43:38 > 0:43:40Well, you need the sugar as part of the preserving.
0:43:40 > 0:43:43- You need to get it...- The balance just right.- The balance.
0:43:43 > 0:43:47It's all about balance, and you have to trust your judgment on that.
0:43:47 > 0:43:49The mixture must simmer slowly
0:43:49 > 0:43:52to allow the chutney to become rich and thick.
0:43:52 > 0:43:56We've a way to go, of course, with the red tomato chutney.
0:43:56 > 0:44:00- Well, the time, Alex, is...? - An hour and five left, yeah.
0:44:00 > 0:44:02- This is simmering down quite nicely.- Yeah.
0:44:02 > 0:44:08Alex and Ed now turn their attention to their blackcurrant cordial.
0:44:08 > 0:44:10This is starting to get syrupy!
0:44:14 > 0:44:17- Mm-hm.- Yeah.- It's nice, isn't it?
0:44:18 > 0:44:23Making a home-made cordial involves fruit, water and sugar,
0:44:23 > 0:44:26boiled down until it forms a syrupy puree
0:44:26 > 0:44:29which Thane will dilute in water to taste on the show bench.
0:44:31 > 0:44:35Sally and Michelle are making rhubarb and ginger cordial
0:44:35 > 0:44:37with an added twist.
0:44:37 > 0:44:39We do have a little trick up our sleeve.
0:44:39 > 0:44:42- Yes, we do. A little...extra... - Do you?- Yes.
0:44:42 > 0:44:45- Have you?- A little extra zing. These are called electric daisies.
0:44:45 > 0:44:48If you need to electrify your cordial,
0:44:48 > 0:44:50you just literally shave off a few petals
0:44:50 > 0:44:53and they give you an effect like licking a battery.
0:44:53 > 0:44:55A zing. Just a little extra zing.
0:44:55 > 0:44:57That is safe, is it? It's not hallucinogenic or...?
0:44:57 > 0:44:59- We wouldn't kill you.- No.
0:44:59 > 0:45:02We've got to get a Best In Show one way or another.
0:45:02 > 0:45:03You've got to get a Best In Show.
0:45:03 > 0:45:05- So you don't overpower... - OK, so are we ready?
0:45:05 > 0:45:08- This is the delicate bit. - This is a bit delicate.
0:45:08 > 0:45:10Rupert and Dimi are taking a risk
0:45:10 > 0:45:14and creating an unusual beetroot and rosemary cordial.
0:45:16 > 0:45:18That's it, yeah?
0:45:18 > 0:45:21Shirley and Victoria are also hoping to surprise Thane
0:45:21 > 0:45:23with their own spin on a rhubarb cordial.
0:45:25 > 0:45:28- I still think that's a bit too strong.- Too strong?
0:45:30 > 0:45:32- Mm!- What's that in there?
0:45:32 > 0:45:36We've got strawberries, some rhubarb, some ginger,
0:45:36 > 0:45:37a little bit of star anise.
0:45:37 > 0:45:41We wanted to try and be a little more adventurous, like you said.
0:45:41 > 0:45:42Excellent. Excellent.
0:45:42 > 0:45:44So, we thought we'd try adding some spices
0:45:44 > 0:45:46that we don't usually kind of use.
0:45:46 > 0:45:48I think rhubarb and ginger work very well.
0:45:48 > 0:45:51I think rhubarb and strawberries are a match made in heaven.
0:45:51 > 0:45:53Rhubarb, strawberry and ginger I've had,
0:45:53 > 0:45:54but I've never had it with star anise,
0:45:54 > 0:45:56so I'm really looking forward to this.
0:46:04 > 0:46:07- It's beautiful. Look at that. - Lovely colour.
0:46:07 > 0:46:11Now that the cordials are bottled, it's time to check on the chutneys.
0:46:11 > 0:46:14- What do you think of the flavour? - Mm, lovely.
0:46:16 > 0:46:19A common method is to carry out the spoon test.
0:46:19 > 0:46:22See, and none of the fluid seeps back into the channel.
0:46:22 > 0:46:25- Yeah.- So, that means that's done. - That is perfect! Well done!
0:46:25 > 0:46:27Five minutes left!
0:46:30 > 0:46:32Put the lid on, stick the thing on, call it a day.
0:46:35 > 0:46:39- That's it, we're done. - Well done, that's what I say!
0:46:42 > 0:46:44That's it. There we go, Jo.
0:46:47 > 0:46:51Gardeners, your time is up!
0:46:51 > 0:46:52Phew!
0:46:55 > 0:46:57To be awarded Best In Show,
0:46:57 > 0:47:00the chutney should have a bright and even colour throughout.
0:47:00 > 0:47:03The consistency should be thick and uniform,
0:47:03 > 0:47:05with no skin or hard spices.
0:47:07 > 0:47:10The cordial should be bright, with a rich aroma
0:47:10 > 0:47:12that is representative of the ingredients used.
0:47:12 > 0:47:15The consistency should not be too thick or clotted,
0:47:15 > 0:47:18without any lumps, skin or seeds.
0:47:20 > 0:47:22First up are Alex and Ed,
0:47:22 > 0:47:25who've made a red tomato chutney and a blackcurrant cordial.
0:47:28 > 0:47:30So, red tomato chutney.
0:47:31 > 0:47:33It's looking good.
0:47:33 > 0:47:36A little bit of loose vinegar, but nothing to worry about, I think.
0:47:41 > 0:47:44Yes, it's...
0:47:44 > 0:47:47possibly a little sharp.
0:47:47 > 0:47:50You might have been a little bolder with the cumin.
0:47:50 > 0:47:54Now, you've made a very simple blackcurrant cordial.
0:47:54 > 0:47:57- Nice-looking. Very nice colour.- Oh!
0:48:01 > 0:48:03There's a very good taste of blackcurrant.
0:48:03 > 0:48:05Did you use any lemon juice or anything
0:48:05 > 0:48:06- just to ping up the flavour?- No.
0:48:06 > 0:48:08I think that might have been an idea.
0:48:10 > 0:48:12Next to be judged is Shirley and Victoria,
0:48:12 > 0:48:16who've made a tomato chutney and a rhubarb and strawberry cordial.
0:48:18 > 0:48:20So, we've got a harvest chutney here,
0:48:20 > 0:48:22which I'm really pleased to see, cos I like it
0:48:22 > 0:48:25when people use a lot of different things from their patch.
0:48:30 > 0:48:32You've definitely taken on board what I said last week
0:48:32 > 0:48:35about increasing the amount of spice.
0:48:35 > 0:48:36You've got a good mix of vegetables in here
0:48:36 > 0:48:39and the spicing is very much better.
0:48:39 > 0:48:42You might have been able to be just a little bit bolder still,
0:48:42 > 0:48:44but a better effort, definitely.
0:48:44 > 0:48:46Now, this cordial is very eye-catching
0:48:46 > 0:48:49and you've put a special spice in here too, haven't you?
0:48:49 > 0:48:51Yes, star anise.
0:48:51 > 0:48:54The star anise enhances the flavour of the strawberry, is that right?
0:48:54 > 0:48:56- Yes.- Good. OK.
0:48:59 > 0:49:02Mm! Now, you can taste the star anise,
0:49:02 > 0:49:05but it makes it much more refreshing, interestingly enough.
0:49:05 > 0:49:07You've really done well here.
0:49:08 > 0:49:11Jo and Avril have made a curried carrot chutney
0:49:11 > 0:49:14and redcurrant and blackcurrant cordial.
0:49:15 > 0:49:17So, you've made a carrot chutney,
0:49:17 > 0:49:22and it's got this lovely, lovely touch of red in from the chilli.
0:49:22 > 0:49:24This is nice. The chop isn't perfect.
0:49:24 > 0:49:28- We've got a little bit there and a much bigger bit there.- Mm-hm.
0:49:34 > 0:49:37The balance is good, the spicing is getting better,
0:49:37 > 0:49:39you're improving on that,
0:49:39 > 0:49:41but I think, yes, I think I would quite like that.
0:49:41 > 0:49:45- Nice!- Now, then. And your cordial is curranty.
0:49:45 > 0:49:48- Mm.- A nice syrupy consistency.
0:49:53 > 0:49:57Now, that's really good. Really well flavoured.
0:49:57 > 0:50:03You've got the sugar and the fruit flavours in perfect harmony here,
0:50:03 > 0:50:04and that's quite difficult.
0:50:06 > 0:50:09Gary and Pete are presenting a beetroot and rhubarb chutney
0:50:09 > 0:50:12and a rhubarb and redcurrant cordial.
0:50:12 > 0:50:16"Bloody Beets." Beetroot and rhubarb.
0:50:16 > 0:50:18- Mm-hm.- Yes.- Right. Excellent.
0:50:20 > 0:50:23So, that's really a lovely looking bowl of chutney.
0:50:30 > 0:50:33Oh, what was that? Something lumpy you didn't like.
0:50:33 > 0:50:35- Ah, it's ginger.- The ginger.
0:50:35 > 0:50:37You've got leaves of ginger in there.
0:50:37 > 0:50:40I might have preferred it if you'd diced it or grated it.
0:50:41 > 0:50:44Next to be judged are Kate and Eleanor.
0:50:44 > 0:50:46They have created an aubergine chutney
0:50:46 > 0:50:48and a strawberry and rhubarb cordial.
0:50:49 > 0:50:52Now, Kate and Eleanor, an aubergine chutney.
0:50:52 > 0:50:55This is a very fine chop here.
0:51:00 > 0:51:03This is almost exactly what I would have expected of you two.
0:51:03 > 0:51:07It's a traditional chutney. It's not pushing any boundaries.
0:51:07 > 0:51:10I might have liked it to be a little more exciting.
0:51:10 > 0:51:12And your cordial.
0:51:12 > 0:51:14It's going to be strawberry.
0:51:16 > 0:51:18- Quite a thick cordial.- Mm-hm!
0:51:23 > 0:51:26I'm not sure I can taste strawberries or rhubarb,
0:51:26 > 0:51:28but what I can taste is the essence of summer.
0:51:31 > 0:51:33Next, it's Rupert and Dimi, with their aubergine chutney
0:51:33 > 0:51:36and a beetroot and rosemary cordial.
0:51:38 > 0:51:40We're going to start with your chutney.
0:51:40 > 0:51:42It is a little dry.
0:51:42 > 0:51:44I like a little bit of juice or sauciness in there.
0:51:49 > 0:51:51For me, it's just too salty.
0:51:51 > 0:51:54Dry-salting of the aubergine does take out the liquid,
0:51:54 > 0:51:56but it puts in a lot of salt.
0:51:56 > 0:51:58CREAKING
0:51:58 > 0:52:00- It's a nice sound too, isn't it? - Isn't it?- Mm.
0:52:00 > 0:52:03This smells very much of beetroot.
0:52:03 > 0:52:06I know it's a beetroot cordial, so that shouldn't be surprising.
0:52:12 > 0:52:15That's remarkably nicely flavoured. You've pulled it off.
0:52:15 > 0:52:17You've taken something unusual
0:52:17 > 0:52:20and you've created a very different cordial.
0:52:21 > 0:52:23Finally, it's Sally and Michelle
0:52:23 > 0:52:28with their yellow courgette chutney and rhubarb and ginger cordial.
0:52:28 > 0:52:33Now, we've got a courgette chutney, yellow courgette chutney.
0:52:33 > 0:52:34Right, let's see.
0:52:40 > 0:52:43I find this quite sweet, but...
0:52:43 > 0:52:45Yeah, when I tasted it, I felt it was a bit sweet.
0:52:45 > 0:52:48I mean, I wasn't sure how you could balance that.
0:52:48 > 0:52:50You could add some citrus, some lemon juice,
0:52:50 > 0:52:51a little bit more vinegar.
0:52:51 > 0:52:54- Yeah.- And that will sharpen it up.
0:52:54 > 0:52:57"Rhubarb and ginger cordial. Dilute to taste."
0:53:04 > 0:53:06I think you've made a good cordial.
0:53:06 > 0:53:07- Yay!- I really do.
0:53:07 > 0:53:09(Yes!)
0:53:09 > 0:53:10I think it works very well.
0:53:10 > 0:53:14- I'm going to try a petal or two.- Oh-h!
0:53:14 > 0:53:16Right. Cheers, guys.
0:53:16 > 0:53:18- Good luck.- Yeah.
0:53:18 > 0:53:21Don't really let them settle on your tongue.
0:53:21 > 0:53:23- A little pop.- Yes, a little pop.
0:53:23 > 0:53:24I think you have to be congratulated
0:53:24 > 0:53:27for coming up with something that's delicious,
0:53:27 > 0:53:28but also has a different sort of edge.
0:53:28 > 0:53:31- That's us. Just a bit of fun, you know.- Mm!
0:53:33 > 0:53:36Thane has tasted all the chutneys and cordials.
0:53:36 > 0:53:41Now she must decide who will be awarded Best In Show.
0:53:41 > 0:53:44Well, it's been really, really difficult this week,
0:53:44 > 0:53:47because you've all done such good work
0:53:47 > 0:53:50and I really commend you for having really raised your game.
0:53:50 > 0:53:53But today's Best In Show
0:53:53 > 0:53:56goes to Jo and Avril for their outstanding cordial.
0:54:01 > 0:54:04- Wow!- Well done.- Well done, girls.
0:54:07 > 0:54:12Now, of course, Thane, and Jonathan and Jim,
0:54:12 > 0:54:15have to go and make a very difficult decision.
0:54:15 > 0:54:19They have to decide who is leaving.
0:54:19 > 0:54:22Would you all like to go back to your allotments while they decide?
0:54:29 > 0:54:31Here's to us for a fabulous week three.
0:54:31 > 0:54:34- Yeah.- Two Best In Shows. Chin-chin! - Chin-chin, yeah!
0:54:35 > 0:54:37It'll be champagne later!
0:54:41 > 0:54:44We let ourselves down with the flower arranging
0:54:44 > 0:54:47and we need to sharpen that aspect of our game up.
0:54:47 > 0:54:50But we're really proud of the two things we've done well in.
0:54:50 > 0:54:52- Yep.- Really, really proud.
0:54:52 > 0:54:55We're all on the same bus, we're just getting off at different stops,
0:54:55 > 0:54:58- and if our bus passes are up...- Ah! - ..that's it, they're up.
0:54:58 > 0:55:01We have had a pretty bad week this week, so... But...
0:55:03 > 0:55:06I don't know. We'll have to wait and see.
0:55:09 > 0:55:12And this is the point where it really starts to get hard,
0:55:12 > 0:55:16so I'm glad that this is not my decision, it's up to you discuss.
0:55:16 > 0:55:19Jonathan, where do you think we're going and who's in danger?
0:55:19 > 0:55:22- Alex and Ed.- Really?- Yeah.- Because?
0:55:22 > 0:55:26Well, Make challenge this week, it was disastrous.
0:55:26 > 0:55:28Dead gladioli protruding out.
0:55:28 > 0:55:31Just no style, no panache to it.
0:55:31 > 0:55:34Having said that, Jonathan, those carrots, you know,
0:55:34 > 0:55:38you've got to hand it to them - they were a serious entry.
0:55:38 > 0:55:41Yeah. Both of them are good, talented gardeners.
0:55:41 > 0:55:44I think they just need to hone their skills a little bit more.
0:55:44 > 0:55:48- I'm still very worried about Sally and Michelle.- Really?
0:55:48 > 0:55:51Well, we talked about them last week, didn't we?
0:55:51 > 0:55:55And we thought that if we gave them another week,
0:55:55 > 0:55:59they had the potential to up their game and make that next leap forward.
0:55:59 > 0:56:02But they haven't yet won a Best In Show.
0:56:02 > 0:56:04They're the only team who haven't done it.
0:56:04 > 0:56:05That's worrying at this stage.
0:56:05 > 0:56:09I can't argue with it. They have not come up to scratch.
0:56:09 > 0:56:12They are glamorous gardeners, but does that make them good gardeners?
0:56:12 > 0:56:15The other two I really think have not come up to scratch
0:56:15 > 0:56:16are Gary and Pete.
0:56:16 > 0:56:18Those carrots yesterday...
0:56:18 > 0:56:21- Yes, it all went wrong, didn't it? - Horribly wrong. Horribly.
0:56:21 > 0:56:24- I mean, they turn it on for you, there's no doubt about it.- They do.
0:56:24 > 0:56:25They're talented cooks, those boys.
0:56:25 > 0:56:27Certainly this week, that table arrangement,
0:56:27 > 0:56:30I know it had got all the amaranthus trailing everywhere,
0:56:30 > 0:56:33but they'd curled the leaves, they'd manipulated foliage.
0:56:33 > 0:56:36They'd employed skills none of our other gardeners had used,
0:56:36 > 0:56:38so there is potential, I think.
0:56:38 > 0:56:40This is a tough decision
0:56:40 > 0:56:43and I'm going to have to leave you three to have a proper conflab
0:56:43 > 0:56:45and make that final decision.
0:56:49 > 0:56:52Gardeners, this is the difficult moment.
0:56:54 > 0:56:58The judges have found it very tough to make their decision.
0:56:59 > 0:57:02But the couple who are going home
0:57:02 > 0:57:04and leaving the allotment tonight is...
0:57:11 > 0:57:13..Sally and Michelle.
0:57:14 > 0:57:16Thank you for being such marvellous gardeners.
0:57:16 > 0:57:18Thank you for having us.
0:57:20 > 0:57:22Give us a cuddle.
0:57:23 > 0:57:25We're actually really all right.
0:57:25 > 0:57:27- We've been psyching ourselves up. - Hello! Hello!
0:57:27 > 0:57:30Sal's crying, cos she's a little delicate thing.
0:57:30 > 0:57:32Don't cry, cos you'll make me cry.
0:57:32 > 0:57:34We are good growers, we can grow.
0:57:34 > 0:57:38I don't think we've failed in any way at all.
0:57:38 > 0:57:40I think we should be really proud of ourselves.
0:57:40 > 0:57:43To come to a little square of dirt and achieve all that,
0:57:43 > 0:57:45it speaks for itself, I think.
0:57:45 > 0:57:48And to learn the amazing amounts that we've learnt...
0:57:48 > 0:57:51We've got so much to take away from this.
0:57:51 > 0:57:53I think it's a massive achievement, yeah.
0:58:00 > 0:58:04Next time, the allotmenteers will be bringing their aubergines...
0:58:04 > 0:58:07Come and have a look at our amazing aubergine.
0:58:07 > 0:58:10It has to be the world's most obscene aubergine.
0:58:10 > 0:58:12- ..their sunflowers... - I don't think those are any good.
0:58:12 > 0:58:15- They're just too tall. - They're too tall and too common.
0:58:15 > 0:58:17That's what people are used to seeing, isn't it?
0:58:17 > 0:58:19..and their pickles to the show bench.
0:58:21 > 0:58:23It's too vinegary, too salty.
0:58:23 > 0:58:26Without meaning any offence, it really is quite horrid.
0:58:26 > 0:58:29Who will triumph on The Big Allotment Challenge?