0:00:02 > 0:00:06There are over 350,000 working allotments in Britain,
0:00:06 > 0:00:09and the waiting list for one can be years long.
0:00:09 > 0:00:11Everyone wants to grow their own.
0:00:11 > 0:00:16We have brought together nine pairs of the most talented allotmenteers
0:00:16 > 0:00:19in the country, in a competition to find Britain's best growers.
0:00:19 > 0:00:22They've each been given an empty allotment
0:00:22 > 0:00:25and challenged to grow some of the trickiest fruit, flowers
0:00:25 > 0:00:28and vegetables to grace the show bench.
0:00:28 > 0:00:31Last week, the Best In Show awards were scooped
0:00:31 > 0:00:33by two sets of gardeners.
0:00:33 > 0:00:36Kate and Eleanor impressed Jim with their carrots...
0:00:36 > 0:00:39- You have won Best In Show. - Oh!
0:00:39 > 0:00:40..and their gladiolus...
0:00:40 > 0:00:43Wow!
0:00:43 > 0:00:45..and Jo and Avril were awarded Best In Show
0:00:45 > 0:00:48from Jonathan for their table arrangement...
0:00:48 > 0:00:53and from Thane, for their chutney and cordial.
0:00:53 > 0:00:55Now, that's really good.
0:00:55 > 0:00:59But, sadly, Sally and Michelle left the allotment for good.
0:00:59 > 0:01:02For the remaining gardeners,
0:01:02 > 0:01:05the pressure is on to deliver prize-winning aubergines...
0:01:05 > 0:01:08Come and have a look at our amazing aubergine.
0:01:08 > 0:01:09..sunflowers...
0:01:09 > 0:01:12They're too tall and too common. It's what people are used to seeing.
0:01:12 > 0:01:14..and a perfect pickle.
0:01:14 > 0:01:16Without meaning any offence, it's quite horrid.
0:01:16 > 0:01:19Who will dig their way to victory, and be named the winners
0:01:19 > 0:01:22of The Big Allotment Challenge?
0:01:46 > 0:01:50Through rain or shine, our gardeners have been planning
0:01:50 > 0:01:54and planting and pruning their allotments here for months.
0:01:54 > 0:01:57They've battled the elements in the hope of harvesting
0:01:57 > 0:02:00the perfect fruit, flower or vegetable.
0:02:00 > 0:02:04And this week, they're hoping that their aubergines,
0:02:04 > 0:02:09their sunflowers and piccalilli will win them Best In Show.
0:02:12 > 0:02:14We thought last week was going to be our difficult week,
0:02:14 > 0:02:17and, having got through that, we were pleased to be this far,
0:02:17 > 0:02:20and looking to go as far as we can, if not to win.
0:02:21 > 0:02:23So, when I think, at first,
0:02:23 > 0:02:25- we were just plodding through the competition...- Yeah.
0:02:25 > 0:02:29..and wasn't that hungry for it. But now we've got a few Best In Shows, let's just go for it.
0:02:29 > 0:02:33- Oh, definitely. My fighting spirit's there, now, definitely.- Yes.
0:02:33 > 0:02:36I think the playing field's very level at the moment.
0:02:36 > 0:02:39Anything can happen in these next few challenges.
0:02:39 > 0:02:42- We're up for it, aren't we?- Yeah. - Yes.- Absolutely.
0:02:48 > 0:02:50Welcome, gardeners.
0:02:50 > 0:02:53Congratulations on getting to the halfway point of the competition,
0:02:53 > 0:02:56but there is no time to rest on your laurels,
0:02:56 > 0:02:58because today you face three challenges,
0:02:58 > 0:03:00the first of which is Grow.
0:03:00 > 0:03:03And Grow is always overseen by Jim.
0:03:03 > 0:03:09And today Jim wants to see the perfect aubergine.
0:03:09 > 0:03:10Off you go.
0:03:15 > 0:03:17Let's go and have a look how our little baby's got on.
0:03:17 > 0:03:19What is it? Aubrey? Aubrey Aubergine.
0:03:19 > 0:03:20Aubrey the aubergine.
0:03:22 > 0:03:25The show aubergine should be bright in colour, with a good sheen.
0:03:25 > 0:03:27It should be blemish-free and
0:03:27 > 0:03:30of an appropriate size and shape for the variety.
0:03:32 > 0:03:35Which one are we going to choose?
0:03:35 > 0:03:39Aubergines is the first thing we've actually judged from the greenhouse,
0:03:39 > 0:03:42and that's a different ball game to working outside.
0:03:42 > 0:03:46Plants in a greenhouse can suffer twice as much as they can outside.
0:03:49 > 0:03:52Although aubergines can grow outside,
0:03:52 > 0:03:54they are much more likely to thrive
0:03:54 > 0:03:57in the warm, sunny, humid conditions of the greenhouse.
0:03:59 > 0:04:04I think basically what we need to do is kind of just get a...
0:04:04 > 0:04:07- piece of paper, write down what I'm going to do with all of this.- Mm-hmm.
0:04:07 > 0:04:10All the allotmenteers are growing grafted plants,
0:04:10 > 0:04:12apart from Jo and Avril,
0:04:12 > 0:04:16and Rupert and Dimi, who are growing theirs from seed.
0:04:16 > 0:04:19A grafted plant is one where a named variety is grafted onto
0:04:19 > 0:04:24the roots of another plant recognised as a good grower.
0:04:24 > 0:04:26While the greenhouse offers a more controllable environment
0:04:26 > 0:04:31for growing, the humid conditions can be ideal for pests.
0:04:31 > 0:04:34This is cinnamon, and this is a load of seeds that I've planted earlier,
0:04:34 > 0:04:38and what I'm going to do is put a really fine sprinkle across
0:04:38 > 0:04:40the top of the seeds,
0:04:40 > 0:04:42and that prevents a condition called damping off.
0:04:42 > 0:04:45And, really, that's what happens with a seed,
0:04:45 > 0:04:48where it pops up out of the soil and straightaway it starts to die,
0:04:48 > 0:04:51because there's a fungus that attacks it immediately,
0:04:51 > 0:04:53so, just going to go ahead and put a bit of that on.
0:04:56 > 0:04:58But it's not long before Rupert and Dimi
0:04:58 > 0:05:01have a problem in their greenhouse.
0:05:01 > 0:05:03They have to isolate a chilli plant
0:05:03 > 0:05:07to protect disease from spreading to their aubergines.
0:05:07 > 0:05:10I found one plant with greenfly on it in the greenhouse,
0:05:10 > 0:05:13so it's in quarantine at the moment.
0:05:13 > 0:05:15Yes, we've created its own little, mini greenhouse
0:05:15 > 0:05:17- out of a plastic box. - Just inside there.
0:05:17 > 0:05:21So, hopefully...hopefully that won't transmit to anything else.
0:05:25 > 0:05:27The plants have produced flowers
0:05:27 > 0:05:30which must be pollinated for the fruit to grow.
0:05:30 > 0:05:34Outside, this would be done naturally by insects
0:05:34 > 0:05:35or a light breeze,
0:05:35 > 0:05:39but in the greenhouse, the plants often need a helping hand.
0:05:39 > 0:05:41They can't self-pollinate,
0:05:41 > 0:05:44so you have to give 'em a little tickle with an ear buddy,
0:05:44 > 0:05:45or something like that,
0:05:45 > 0:05:49and just transfer pollen between the males and the females.
0:05:49 > 0:05:53I mean, if you were growing them properly, you'd have 20 plants
0:05:53 > 0:05:56all growing in the same area, and then a through draught,
0:05:56 > 0:05:59and you'd let the insects do the work and the draught do the work,
0:05:59 > 0:06:00but we have to do the work ourselves,
0:06:00 > 0:06:03cos there's not that many insects in here.
0:06:07 > 0:06:09With the hottest summer in 30 years,
0:06:09 > 0:06:11temperatures are soaring in the greenhouse.
0:06:13 > 0:06:15It's so hot.
0:06:15 > 0:06:16Hot, hot, hot.
0:06:18 > 0:06:22IT workers Gary and Pete come up with a cunning plan to introduce
0:06:22 > 0:06:24a little breeze into the greenhouse.
0:06:24 > 0:06:28It's very hot at the moment, and there's not a lot of airflow
0:06:28 > 0:06:31in there, so I've got a little computer USB fan.
0:06:31 > 0:06:34So, I'm going to get one of these panels for about 12 quid,
0:06:34 > 0:06:36and that should power the fan.
0:06:40 > 0:06:43Jo and Avril are concerned.
0:06:43 > 0:06:47They have won a Best In Show in every category except Grow.
0:06:47 > 0:06:50It would be great if I could present an aubergine off here,
0:06:50 > 0:06:52cos we have grown it from seeds.
0:06:52 > 0:06:56Once the flower appears, it is vital to keep the plant well fed
0:06:56 > 0:06:59in order for the fruit to form.
0:06:59 > 0:07:00Got a flower.
0:07:00 > 0:07:04We haven't got any aubergines yet, so, just fingers crossed.
0:07:05 > 0:07:08Just keep giving it some TLC and hope for the best.
0:07:13 > 0:07:17Alex is checking on how his grafted plants are developing.
0:07:17 > 0:07:19We've got four plants in here.
0:07:19 > 0:07:22We've already had two very large aubergines.
0:07:25 > 0:07:29They're a bit misshapen, though, so we weren't too happy with that.
0:07:29 > 0:07:31They're a very peculiar shape.
0:07:34 > 0:07:38With show day fast approaching, one of Kate and Eleanor's
0:07:38 > 0:07:41grafted aubergine plants has also developed,
0:07:41 > 0:07:43but not in the way they hoped.
0:07:43 > 0:07:45Come and have a look at our amazing aubergine.
0:07:45 > 0:07:48It has to be the world's most obscene aubergine.
0:07:49 > 0:07:52You have to come in, cos you can't admire its full glory.
0:07:54 > 0:07:58- It does have some resemblances to the one we had.- Does it?
0:07:58 > 0:08:01- Yeah.- Here, look. Famous for my aubergines!
0:08:01 > 0:08:03SHE CHUCKLES
0:08:03 > 0:08:05Misshapen fruits or vegetables
0:08:05 > 0:08:08are usually caused by environmental conditions,
0:08:08 > 0:08:12often damaging the crop in its embryonic development stage.
0:08:12 > 0:08:16It doesn't affect the flavour, but it's no good for the show bench.
0:08:16 > 0:08:19- It'll make great pickle, though. - It'll be very good pickle.
0:08:19 > 0:08:22- So, maybe that's what we'll use it for.- I think so.
0:08:22 > 0:08:24I don't think it's going to be a show piece, do you?
0:08:24 > 0:08:28We have shown Aphrodite off to people. They have been aghast.
0:08:28 > 0:08:32Meanwhile, the other more normal aubergine have been growing
0:08:32 > 0:08:33quietly in the background.
0:08:33 > 0:08:36This one's been absolutely fabulous, hasn't it?
0:08:36 > 0:08:39Oh, look at all those. One, two...
0:08:39 > 0:08:43- One, two, three... - That's six. Seven!- ..four.
0:08:47 > 0:08:51Gary and Pete check how their USB fan-assisted aubergines
0:08:51 > 0:08:53are getting on.
0:08:53 > 0:08:56If they're falling off, they're ripe, aren't they?
0:08:56 > 0:08:59That's a whopper, but it's been sitting on the wood,
0:08:59 > 0:09:01so it's got a blooming blemish on it.
0:09:01 > 0:09:04That's the second one of those that that's happened to.
0:09:04 > 0:09:08We've had a steady flow of aubergines for the last four,
0:09:08 > 0:09:11- five weeks, and they've been pretty good.- Yeah.
0:09:11 > 0:09:14And then they overripe, fall off.
0:09:14 > 0:09:16- How's your aubergine? - It's doing good.
0:09:16 > 0:09:18Well, I'll tell you about my aubergine
0:09:18 > 0:09:21- if afterwards you tell me about yours.- Oh, OK.
0:09:21 > 0:09:23We've got three aubergine plants.
0:09:23 > 0:09:25One of them doesn't have anything on it,
0:09:25 > 0:09:28and two of them didn't have any on it a couple of weeks ago,
0:09:28 > 0:09:30but now they've got good aubergines.
0:09:30 > 0:09:34Yeah, they've got fruit. So, we're putting all the energy into this...
0:09:34 > 0:09:38- I know.- ..two fruits on. - Yeah.- One on each planter.
0:09:38 > 0:09:41Experimental gardeners, Rupert and Dimi,
0:09:41 > 0:09:46grew their ivory variety from seed, and are pleased with the result.
0:09:46 > 0:09:49This one, here, I would say is looking pretty perfect.
0:09:49 > 0:09:52But this white variety is... I mean, it's not unusual.
0:09:52 > 0:09:55This is why eggplant was called eggplant.
0:09:55 > 0:09:58It's a really good sort of white sheen to it, hasn't it?
0:09:58 > 0:10:00It looks absolutely perfect.
0:10:05 > 0:10:07After months of hard work,
0:10:07 > 0:10:10it's finally time to select their best aubergine,
0:10:10 > 0:10:11ready for the show bench.
0:10:11 > 0:10:14- Black beauty was this variety, wasn't it?- Yeah, that's it.
0:10:14 > 0:10:16It would've been nice to have one the same size
0:10:16 > 0:10:19- as Kate and Eleanor's, but... - But those might be overripe yet.
0:10:19 > 0:10:22- We don't know yet. - May just be better.
0:10:22 > 0:10:25We've never grown anything from a greenhouse before.
0:10:25 > 0:10:30I think for our first time, a newbie to greenhouse,
0:10:30 > 0:10:32I think we've done very well.
0:10:32 > 0:10:37You can only feed it, water it, give it all the best that you can,
0:10:37 > 0:10:41and the rest is up to nature to produce those things for us.
0:10:41 > 0:10:44- So, we're definitely going to go with that one?- Yes.
0:10:47 > 0:10:48There we go.
0:10:51 > 0:10:53- So, we've got... - Yeah, I think...- ..a choice.
0:10:53 > 0:10:55..that one's too small, so I'll put him in there.
0:10:55 > 0:10:59OK. Go for it. No going back now.
0:10:59 > 0:11:02Right. How do you know if it's ripe?
0:11:03 > 0:11:06If you hold it up to your ear, and you hear the sea,
0:11:06 > 0:11:08- you know it's ripe. - Hello? Hello?
0:11:08 > 0:11:11- Ah, there you go, it's snipped. - I've got it. I've got it.
0:11:11 > 0:11:14Let's have a little look and see.
0:11:14 > 0:11:17- Has it got any blemish? - Oh! Ah!
0:11:17 > 0:11:20- Ah! Look at that. - Wowee!
0:11:20 > 0:11:22So are you going to do the snip?
0:11:25 > 0:11:29The aubergines need some attention before they hit the show bench.
0:11:31 > 0:11:33Looks pretty blemish-free to me.
0:11:33 > 0:11:35Yeah. Lovely colour.
0:11:35 > 0:11:39- Lovely colour. - Wonderful.
0:11:39 > 0:11:42It's... I think, hopefully, you get extra points for the fact
0:11:42 > 0:11:44that it's more difficult to do a blemish-free white one.
0:11:44 > 0:11:46Ooh, and we've also grown this from seed.
0:11:46 > 0:11:48- And we have grown this from seed. - Yeah.
0:11:48 > 0:11:50I think this is a pretty perfect aubergine,
0:11:50 > 0:11:54- whatever anyone else has got. This is a...- Yeah.
0:11:54 > 0:11:56- We don't have to feel ashamed. - No.
0:11:56 > 0:11:59I'm not sure how Jim will view that.
0:11:59 > 0:12:01I wonder if it would stand on its base?
0:12:04 > 0:12:06That's a clever move.
0:12:07 > 0:12:10- It's quite stable. - Is it?- Mmm.
0:12:10 > 0:12:14No, seriously, I'm knocking it, you know.
0:12:14 > 0:12:17Gardeners, it's time for judging!
0:12:19 > 0:12:22Jim will award Best In Show for the finest aubergine.
0:12:22 > 0:12:25All that matters on the show bench is its appearance,
0:12:25 > 0:12:30and not whether it's been grown from seed or as a grafted plant.
0:12:30 > 0:12:31He'll be looking for an aubergine
0:12:31 > 0:12:34that is an appropriate size and shape for its variety,
0:12:34 > 0:12:36bright in colour, with a good sheen,
0:12:36 > 0:12:40it should have a fresh, green calyx, and be free from blemishes,
0:12:40 > 0:12:44showing the care the gardeners have taken during the growing period.
0:12:46 > 0:12:48In this particular case,
0:12:48 > 0:12:51it hasn't got quite enough of the sheen I want to see.
0:12:51 > 0:12:53Nevertheless, let's put it this way,
0:12:53 > 0:12:56this is a lot better than the carrots were last week, lads.
0:13:02 > 0:13:06Excellent. Nice and green, nice and fresh.
0:13:06 > 0:13:08Not a bad sheen to it.
0:13:08 > 0:13:11There's one or two little marks in there, you see?
0:13:11 > 0:13:13It's nicely presented.
0:13:13 > 0:13:16It's got a good shape to it. Well done.
0:13:20 > 0:13:22It's got a nice sheen to it. Look, you see my face in there?
0:13:22 > 0:13:25- I can.- Not that you want to see my face in there, but you can.
0:13:25 > 0:13:29And looking arou... Ah!
0:13:29 > 0:13:30You found it.
0:13:30 > 0:13:33That, obviously, is not what we want to see.
0:13:33 > 0:13:35Can I just point out that we did grow that from seed?
0:13:35 > 0:13:37It's not a grafted plant at all.
0:13:37 > 0:13:40Jim, does it matter in the judging criteria,
0:13:40 > 0:13:42- if you're growing by seed or grafted?- No.
0:13:42 > 0:13:44From the judging point of view,
0:13:44 > 0:13:47you want to see the perfect one when he comes to the table.
0:13:53 > 0:13:56This white one is probably a little bit more of a challenge
0:13:56 > 0:13:59than the others, because if they mark, you can see it.
0:13:59 > 0:14:02But, looking at it, there's not a mark on it.
0:14:02 > 0:14:04Calyx, nice and green and fresh.
0:14:04 > 0:14:08The reason why we have all of this on there is because if you're
0:14:08 > 0:14:12doing a local show, and somebody has a problem at the last minute,
0:14:12 > 0:14:15they nip down the supermarket, put two of them in and that's it.
0:14:19 > 0:14:22Dare I say, lads, a very proud-looking aubergine, as he...
0:14:22 > 0:14:24- Thank you. - ..stands up there, looking at us.
0:14:24 > 0:14:27Normally, we let him lie... Ah!
0:14:27 > 0:14:30We knew you'd find it, but we thought he stood quite nicely.
0:14:30 > 0:14:33This is some form of stress, I would suspect.
0:14:33 > 0:14:37And it could be in that it didn't get the water at the right time,
0:14:37 > 0:14:40so it was stretching out for water.
0:14:40 > 0:14:43It could be in the position you had in the greenhouse,
0:14:43 > 0:14:46maybe a bit under the shade or something like that, you know?
0:14:46 > 0:14:49- It was a nice try, lads. - Thanks.
0:14:52 > 0:14:54I would think you're rather pleased with this.
0:14:54 > 0:14:57- We were rather pleased with it, really.- Absolutely.
0:14:57 > 0:14:59A very good, uniform shape to it.
0:14:59 > 0:15:01Lovely and clean up the top here. Nice and fresh.
0:15:01 > 0:15:03Looks as if he's just come off the vine.
0:15:03 > 0:15:05And, I have to say,
0:15:05 > 0:15:07it's got a lovely sheen to it all the way round.
0:15:07 > 0:15:09So, well done.
0:15:12 > 0:15:17It's time for Jim to decide whose aubergines will win Best In Show.
0:15:21 > 0:15:23This has been probably one of the best
0:15:23 > 0:15:24of the competitions I've judged.
0:15:24 > 0:15:29Everybody has really pulled out the stops for this one.
0:15:29 > 0:15:32So, at the end of the day...
0:15:34 > 0:15:38..ladies, Kate and Eleanor, you pulled it off again.
0:15:38 > 0:15:41- There's the winner. - APPLAUSE
0:15:41 > 0:15:44I think, hopefully, the Grow challenge win today
0:15:44 > 0:15:48means that we'll probably be here next week.
0:15:48 > 0:15:52They did have a very fine specimen, didn't they?
0:15:52 > 0:15:54- They did. - It looked really good.
0:15:54 > 0:15:57I'd still stick with the same variety that we grew,
0:15:57 > 0:15:59because I think it's an interesting plant.
0:15:59 > 0:16:01It was, literally, perfect.
0:16:07 > 0:16:10After months of hard work, the allotment
0:16:10 > 0:16:14is not only full of fruit and vegetables, but flowers, too.
0:16:14 > 0:16:17In the next challenge, our allotmenteers
0:16:17 > 0:16:19will have to produce beautiful, prize-winning blooms,
0:16:19 > 0:16:23and create an inventive and striking surprise floral arrangement.
0:16:25 > 0:16:29Gardeners, it is now time for your Make challenge.
0:16:29 > 0:16:33You have to present three perfect sunflowers,
0:16:33 > 0:16:36and Jim will be in charge of judging those.
0:16:36 > 0:16:39Jonathan, however, has a surprise up his sleeve.
0:16:39 > 0:16:42This week's challenge is to make a floral topiary tree.
0:16:42 > 0:16:47The topiary tree needs to show actual and visual balance.
0:16:47 > 0:16:50You need to have a secure trunk to the topiary tree,
0:16:50 > 0:16:54and then bind on securely the head - the top of the tree.
0:16:54 > 0:16:56Gardeners, off you go.
0:17:01 > 0:17:03- OK, we're not panicking this week. - No, we're not panicking.
0:17:03 > 0:17:06I actually thinks this plays into our hands quite well.
0:17:06 > 0:17:08These are quite nice ones.
0:17:08 > 0:17:10Are they tall enough?
0:17:10 > 0:17:14Oh, they've all got bashed by the rain, haven't they?
0:17:14 > 0:17:17With this challenge, I want to see the sunflowers with
0:17:17 > 0:17:22long, straight stems, free from blemishes, and good colour.
0:17:22 > 0:17:24Planning obviously plays a part.
0:17:24 > 0:17:26Did they put them out at the right time?
0:17:26 > 0:17:27Did the frost or the wind get them
0:17:27 > 0:17:30before they started to get established?
0:17:30 > 0:17:33And then to keep a long, straight stem, they need to grow them
0:17:33 > 0:17:38fairly close together so they've got something to shield themselves.
0:17:44 > 0:17:48There are around 67 different species of sunflower.
0:17:48 > 0:17:52Varieties range from Russian giants that can grow to well over ten feet,
0:17:52 > 0:17:55to teddy bear, that grows to just 40cm.
0:17:56 > 0:18:00I'm planting sunflowers that are cut and come again,
0:18:00 > 0:18:04so I'll be able to use them for arrangements.
0:18:04 > 0:18:08There's teddy bear, and then there's harlequin.
0:18:08 > 0:18:11Gary and Pete have chosen a smaller variety after their previous
0:18:11 > 0:18:15attempt at growing sunflowers came up short.
0:18:15 > 0:18:17Me and Gary had a little bit of a competition last year with
0:18:17 > 0:18:21a friend from work, Ashley, to grow the tallest sunflower.
0:18:21 > 0:18:23And we lost.
0:18:26 > 0:18:30Once the sunflower seed is sown, it can germinate very quickly,
0:18:30 > 0:18:31often within a few days.
0:18:37 > 0:18:40Having been in the greenhouse for five weeks, now that
0:18:40 > 0:18:43the frosts are over, the young plants can go into the ground.
0:18:43 > 0:18:46That's where they need to go. Do you want to dig the holes?
0:18:47 > 0:18:51They position their sunflowers 10cm apart, so they
0:18:51 > 0:18:54can support each other whilst they grow.
0:18:54 > 0:18:56These are far enough apart, aren't they?
0:18:56 > 0:18:59Yeah, cos they get really tall.
0:18:59 > 0:19:01The allotmenteers stake their sunflowers to reduce
0:19:01 > 0:19:04the chances of the heavy flower heads being snapped off.
0:19:04 > 0:19:07And here, you see, look, I'm using those.
0:19:07 > 0:19:10Even with the smaller varieties, like the teddy bear that Kate
0:19:10 > 0:19:13and Eleanor are growing, it's safer to stake them.
0:19:13 > 0:19:17If you tie it in a figure of eight, it supports everything.
0:19:17 > 0:19:19Mm-hmm.
0:19:19 > 0:19:21- Cross over between the plant and the stake...- Yeah.
0:19:21 > 0:19:23..and then just... That's right.
0:19:23 > 0:19:25And then just tie it round the stick.
0:19:28 > 0:19:31Yes. You're very good at technical things like that.
0:19:39 > 0:19:43In order to produce show bench standard blooms, the gardeners
0:19:43 > 0:19:46maximise their chances by feeding the sunflowers.
0:19:46 > 0:19:50Shirley and her 23-year-old daughter, Victoria,
0:19:50 > 0:19:53have two Best In Show awards for growing,
0:19:53 > 0:19:56but their current crop is suffering from unwelcome visitors.
0:19:56 > 0:19:57I think we have a few issues here.
0:19:57 > 0:20:03We have holes, so we have an attack by some creatures.
0:20:04 > 0:20:07- Hmm. - And fungus, maybe? I don't know.
0:20:07 > 0:20:10Yeah, cos, like, these leaves are looking a lot better.
0:20:10 > 0:20:14It looks really good. Why is this one OK, and that one looks...?
0:20:14 > 0:20:17- Yeah, this one looks rubbish. Oh, dear.- Why?
0:20:18 > 0:20:21Sown by the same hand,
0:20:21 > 0:20:24- grown with the same soil.- Mmm.
0:20:24 > 0:20:25Why?
0:20:32 > 0:20:34To encourage new flower growth,
0:20:34 > 0:20:37Jo and Avril decide to deadhead some of their sunflowers.
0:20:37 > 0:20:40- We deadheaded some of these last week, but...- Yeah.
0:20:40 > 0:20:43..they need a bit of a trim, so I'm going to take this big one off here.
0:20:43 > 0:20:45Yeah.
0:20:45 > 0:20:47And there's one over on your side, Jo, so...
0:20:47 > 0:20:50Hold on. This is valuable stuff, this is.
0:20:50 > 0:20:52We got to leave this out for the birds.
0:20:52 > 0:20:53Going to leave it out to dry.
0:20:53 > 0:20:55You just scatter them around the garden,
0:20:55 > 0:20:58and the birds come and eat them. It's good.
0:20:58 > 0:21:01You have to encourage the birds in the garden.
0:21:06 > 0:21:08Two weeks until show day,
0:21:08 > 0:21:11and the sunflower heads are in full bloom,
0:21:11 > 0:21:13but Alex can barely reach his.
0:21:14 > 0:21:17I'm thinking of getting a pair of stilts.
0:21:19 > 0:21:21Or a trampoline, maybe.
0:21:21 > 0:21:23I love sunflowers.
0:21:23 > 0:21:25It's a simple plant.
0:21:25 > 0:21:27It's one that kids love
0:21:27 > 0:21:30and it's something they often start with at school.
0:21:30 > 0:21:34While Alex needs a ladder to get to his Russian giants,
0:21:34 > 0:21:39Gary and Pete have to bend down to tend their teddy bear sunflowers.
0:21:39 > 0:21:44What have we got? One, two, three. We got five, six heads on that one.
0:21:44 > 0:21:46Five on that one.
0:21:46 > 0:21:49We'll have plenty of sunflowers, as long as these ones come out in time.
0:21:49 > 0:21:52I like them. I think they're so different to all the others.
0:21:52 > 0:21:54I don't think those are any good cos they're just too tall.
0:21:54 > 0:21:56They're too tall and too common.
0:21:56 > 0:21:59That's what people are used to seeing, isn't it?
0:21:59 > 0:22:03It's not a children's competition to grow the tallest sunflower,
0:22:03 > 0:22:07as far as I know. It's a competition to grow a perfect specimen.
0:22:09 > 0:22:13Kate and Eleanor have also chosen to grow the dwarf teddy bear.
0:22:13 > 0:22:15Just because teddy bear is short,
0:22:15 > 0:22:17doesn't mean to say that it should be treated with anything
0:22:17 > 0:22:22but respect, says she, who's shorter than my friend, here.
0:22:22 > 0:22:26- But not when you're sitting down. - Well, that's true.
0:22:26 > 0:22:28330cm.
0:22:28 > 0:22:32But for Alex and Ed, size is everything, and they think
0:22:32 > 0:22:35their Russian giants might even be record breakers.
0:22:36 > 0:22:40World...record...sunflower.
0:22:44 > 0:22:46Mmm. How many feet did you say?
0:22:46 > 0:22:48Ten foot ten.
0:22:48 > 0:22:50OK, we're 17 feet short.
0:22:53 > 0:22:55Close. It's really close.
0:23:01 > 0:23:03It's finally show day.
0:23:03 > 0:23:06After months of cosseting their sunflowers,
0:23:06 > 0:23:10will the allotmenteers be able to show three matching blooms?
0:23:12 > 0:23:16- He said it's got to be three same flowers...- Yeah.
0:23:16 > 0:23:19..of the same colour, of the same variety.
0:23:19 > 0:23:21Looks a bit poorly, that one, doesn't it?
0:23:21 > 0:23:25Look how all the petals have got stuck in there.
0:23:26 > 0:23:30But finding three matching sunflowers of the same variety
0:23:30 > 0:23:33isn't the only challenge the allotmenteers are facing.
0:23:33 > 0:23:35Will they have enough additional blooms
0:23:35 > 0:23:37to complete Jonathan's challenge?
0:23:40 > 0:23:43Here's Jonathan's guide to making a topiary tree.
0:23:45 > 0:23:47'Firstly, begin by lining the pot,
0:23:47 > 0:23:49'and then pack with dry floral foam,
0:23:49 > 0:23:53'and then layers of wet, soaked floral foam,
0:23:53 > 0:23:56'and really ensure the pot is tightly packed.
0:23:56 > 0:23:59'Drive the canes through the foam to create the trunk,
0:23:59 > 0:24:02'as stability is key for this design.
0:24:02 > 0:24:07'Afterwards, secure the wet sphere to the top of the canes,
0:24:07 > 0:24:11'and secure with a selection of wire, tapes, or even chicken wire.
0:24:13 > 0:24:16'Because sunflowers have such thick, heavy stems,
0:24:16 > 0:24:19'place them into the floral foam first.
0:24:20 > 0:24:24'Next, fill around the sunflowers with foliage.
0:24:24 > 0:24:28'Finally, complete the design by covering the base.
0:24:28 > 0:24:31'This can either compliment or contrast with
0:24:31 > 0:24:32'the top of the topiary tree.'
0:24:38 > 0:24:41What do you think about just yanking these sunflowers out, Gary,
0:24:41 > 0:24:43and just using these stems?
0:24:44 > 0:24:45No.
0:24:45 > 0:24:47But they're rock hard.
0:24:47 > 0:24:50Well, one. It's got some good roots on it.
0:24:50 > 0:24:51It has.
0:24:56 > 0:24:57Can you bend that?
0:24:58 > 0:25:01- No.- Good. - It's solid.
0:25:01 > 0:25:04Our fancy, secret trick, that maybe nobody else will think of,
0:25:04 > 0:25:08is to put one of our big, dried sunflower heads upside down...
0:25:08 > 0:25:10- What's that?- ..to make it look either like the soil,
0:25:10 > 0:25:12if we use the brown seeded one,
0:25:12 > 0:25:14- or maybe, like, pea gravel or something, if...- Yeah.
0:25:14 > 0:25:16..you had a nice bit of topiary.
0:25:18 > 0:25:22With their sunflowers chosen, and additional flowers from
0:25:22 > 0:25:25the allotment in hand, the gardeners head to the greenhouse
0:25:25 > 0:25:27to create their topiary tree.
0:25:30 > 0:25:35You have one hour for your Make challenge, starting now.
0:25:38 > 0:25:43The Make challenge offers the chance to win two Best In Show awards.
0:25:43 > 0:25:45One for the three matching sunflowers,
0:25:45 > 0:25:48and a second for the topiary tree.
0:25:48 > 0:25:51This week, I'm looking for balance, actual and visual.
0:25:51 > 0:25:55It needs to stand up, and it needs to look visually balanced.
0:25:55 > 0:25:57I'm looking for a secure stem.
0:25:57 > 0:25:58About that thick?
0:25:58 > 0:26:00Yeah, that could work.
0:26:00 > 0:26:03And the head of the topiary bound onto the stem,
0:26:03 > 0:26:05so the trunk is nice and firmly placed,
0:26:05 > 0:26:09in order to support the big, heavy weight of the sunflowers.
0:26:10 > 0:26:13It's vital that the gardeners thoroughly soak and shape
0:26:13 > 0:26:15their floral foam correctly.
0:26:21 > 0:26:25- That's actually quite heavy, Avril.- Mm-hmm.
0:26:25 > 0:26:28So, we've got a danger now of it toppling over.
0:26:29 > 0:26:30Where have you got these from?
0:26:30 > 0:26:33These are the leaves from sweetcorn, actually.
0:26:33 > 0:26:37I thought it might be quite fun to try and wrap the stem of the trunk.
0:26:37 > 0:26:39- Sort of a bound stem, so it looks... - Yeah.
0:26:39 > 0:26:41..more organic, more vegetative.
0:26:45 > 0:26:47Whoa! OK. Look at that.
0:26:47 > 0:26:50Leap of faith. That actually doesn't look too bad. Very good.
0:26:50 > 0:26:52The shiny side, actually, the underside of these leaves,
0:26:52 > 0:26:54I think, could look quite good.
0:26:54 > 0:26:57I don't know how you'll get it to go all the way up to the top.
0:26:59 > 0:27:02The gardeners have been given canes to make the trunk.
0:27:02 > 0:27:05It's important they are well secured.
0:27:05 > 0:27:09But I think the height's fine, if the ball comes to about here.
0:27:09 > 0:27:11We dictate that with the crosspiece.
0:27:11 > 0:27:13- OK.- Yeah.
0:27:17 > 0:27:19- And come back. - That looks grand.
0:27:19 > 0:27:22- Alex and Ed are the engineers, aren't they?- And it shows.
0:27:22 > 0:27:25- This is the absolute... You are the Brunels...- Of the floral world.
0:27:25 > 0:27:27Of this organisation.
0:27:27 > 0:27:30The mechanics, or the structure getting this part right,
0:27:30 > 0:27:32it's really not worth rushing it.
0:27:32 > 0:27:35If you can, take your time and get this pristine,
0:27:35 > 0:27:38- it's like building a house. - But this is so clever.
0:27:38 > 0:27:39It's so clever.
0:27:39 > 0:27:41To use that sunflower head.
0:27:41 > 0:27:44That is really ingenious, how you've made that plant material.
0:27:44 > 0:27:47Carry on, guys. You're sort of really in the zone with this.
0:27:47 > 0:27:49Thank you.
0:27:49 > 0:27:52It's quite heavy. In fact, it's very heavy.
0:27:52 > 0:27:55Placing the floral sphere on the top centrally takes skill.
0:27:55 > 0:27:56- Central?- Yeah.
0:27:58 > 0:28:01- Look at that!- Like a Van der Graaf generator is what it looks like.
0:28:01 > 0:28:03Get some sparks coming off it.
0:28:03 > 0:28:05Could I have some scissors, please?
0:28:08 > 0:28:11- Make it quite nice. - Well, I'm trying.
0:28:11 > 0:28:12- It's too twisted.- I know.
0:28:12 > 0:28:15This is obviously at a very, very crucial point.
0:28:15 > 0:28:16OK, that's fine.
0:28:16 > 0:28:19Are you going to have time to do the ball as well, because...?
0:28:19 > 0:28:21- Yes, we hope so.- Yeah.
0:28:21 > 0:28:23- It's not long, this one, is it? - No.- And it's tricky.
0:28:23 > 0:28:24And there's a lot to do,
0:28:24 > 0:28:28because you're working completely through 160 degrees around there.
0:28:28 > 0:28:30There's no flat base to it,
0:28:30 > 0:28:32so there's a lot of surface area to cover.
0:28:32 > 0:28:35- And were you going to do something with the chard?- Yeah, we were.
0:28:35 > 0:28:39We were going to see if we could kind of put it up the stem.
0:28:39 > 0:28:41That would have looked really nice. Did it just not work?
0:28:41 > 0:28:44- Yeah, I don't know... - Whether we've got enough time.
0:28:44 > 0:28:47- Time, mm.- I think we've got... - Time is a factor.- Yeah.
0:28:47 > 0:28:48OK? There you go.
0:28:50 > 0:28:52Now the tree has been constructed,
0:28:52 > 0:28:54the gardeners can start adding their flowers.
0:28:54 > 0:28:58- Or we can put them in really tight here, and loose there.- Exactly.
0:29:08 > 0:29:1020 minutes now.
0:29:10 > 0:29:12Quick, look. Is that too long, too short?
0:29:12 > 0:29:14No, that'll be fine.
0:29:14 > 0:29:17- Talk to me, Jo. What do you want? - I'm just going to build the bottom.
0:29:17 > 0:29:19We have more foliage at the bottom then we're going to have
0:29:19 > 0:29:22less foliage at the top, and round with just flowers.
0:29:24 > 0:29:26Mum, stop messing with the bottom.
0:29:26 > 0:29:28Have we got the three flowers up there?
0:29:28 > 0:29:31No, not yet. If you want to do that, that's fine.
0:29:31 > 0:29:33No, no, no, you... Oh, for God's sake.
0:29:33 > 0:29:35I don't really trust you to do this either.
0:29:35 > 0:29:39I'm finding this challenge impossible. So difficult.
0:29:39 > 0:29:43This is a really hard challenge.
0:29:43 > 0:29:47It's not easy at all, cos this will not even go in.
0:29:47 > 0:29:50Honey, I don't know the position that these are supposed to go in.
0:29:50 > 0:29:51- You're just...- Neither do I.
0:29:51 > 0:29:54What you need to do is put them in a sort of a quadrant, you know?
0:29:54 > 0:29:56So you've got...
0:29:56 > 0:29:58What do you want? Four in...regular four?
0:29:58 > 0:30:01I also am having a great deal of difficulty wiring them.
0:30:01 > 0:30:03OK. Don't wire them then. Just stick them straight in.
0:30:03 > 0:30:06I can't stick them straight in.
0:30:06 > 0:30:08If we didn't have this done, we'd fail.
0:30:11 > 0:30:14That is just one solid sunflower stalk, is it?
0:30:14 > 0:30:17Yeah. And I love this texture lower down. Isn't it brilliant?
0:30:17 > 0:30:18What is this?
0:30:18 > 0:30:21Candytuft seed heads, and they've just been left just to turn into
0:30:21 > 0:30:25seeds, basically, and they go that lovely sort of greeny-brown colour.
0:30:25 > 0:30:27And the nice thing is, Fern, these will dry off,
0:30:27 > 0:30:30and then afterwards, you could sow them next spring,
0:30:30 > 0:30:32you'll have candytuft in the garden again.
0:30:32 > 0:30:35- So they can end up going brown. - Oh, wow!- Yeah. Absolutely.
0:30:35 > 0:30:36Yeah. Next year you can sow that.
0:30:36 > 0:30:40- Where's the...? There's the seed, yeah, look.- Little seed heads.
0:30:40 > 0:30:43One minute, everybody. Your last minute.
0:30:44 > 0:30:46OK. Let's have purples.
0:30:46 > 0:30:48Do you want the red Bishop of Llandaff, do you?
0:30:48 > 0:30:49You're standing on stuff.
0:30:49 > 0:30:52Do we need any of the stuff that you're standing on?
0:30:52 > 0:30:53Yes, the reds. I'll have the reds, please.
0:30:53 > 0:30:56Keep going, Eleanor, cos we've got a big gap at the top here.
0:30:56 > 0:30:59I'm just... The only challenge that makes me panic,
0:30:59 > 0:31:02cos we never have enough time.
0:31:02 > 0:31:03Oh, it's a bit wobbly.
0:31:03 > 0:31:05THEY GASP
0:31:05 > 0:31:06We've still got a lot of holes in it.
0:31:06 > 0:31:09Do we want to put the purple of the glads in?
0:31:09 > 0:31:11- You just rotated that, didn't you?- Sorry.
0:31:11 > 0:31:14There's another one of this sunflower.
0:31:14 > 0:31:17- Have we got any more marigolds? - I've got some.
0:31:20 > 0:31:24And your time is up. Stop what you're doing right now.
0:31:25 > 0:31:28Please put your topiary trees
0:31:28 > 0:31:31and your specimen sunflowers on the front of your bench.
0:31:34 > 0:31:37To win Best In Show, Jim will be looking for three matching
0:31:37 > 0:31:41sunflowers of bright colour, with fresh heads, a good leaf
0:31:41 > 0:31:43and a straight stem.
0:31:43 > 0:31:47For the topiary tree, Jonathan will be looking for a visually balanced
0:31:47 > 0:31:51circular head, a stable design, and a creatively covered base.
0:31:54 > 0:31:57Lovely, rich, chocolate colour. It really is.
0:31:57 > 0:32:00It's a stunning colour. Good, straight stems.
0:32:00 > 0:32:03This is a tendency of them, to drop their head.
0:32:03 > 0:32:05There's nothing to worry about.
0:32:05 > 0:32:11Just a slightly different formation in the centre, Jonathan.
0:32:13 > 0:32:15- This one...- Yes, to the others.
0:32:15 > 0:32:18..to this one. But it's a good, strong plant.
0:32:18 > 0:32:19So, yes, a good start, ladies.
0:32:26 > 0:32:28It's a very classic colour combination.
0:32:28 > 0:32:32I love the depth of colour that the sunflowers give.
0:32:32 > 0:32:36The overall shape is not terribly spherical for the top.
0:32:36 > 0:32:40It's sort of got a little bit of a pointed, pinched top there,
0:32:40 > 0:32:43and then it broadens out at the sides here,
0:32:43 > 0:32:46and I think that is possibly some of the placements of the foliage.
0:32:46 > 0:32:49My eye is drawn straight to that.
0:32:49 > 0:32:52That starkness of white doesn't work with this colour palette.
0:32:52 > 0:32:54Yeah.
0:32:54 > 0:32:58The bottom, it's a little bit like a walk round an untamed garden.
0:32:58 > 0:33:02It's workmanship this week that's let you down a little bit, I'm afraid.
0:33:06 > 0:33:07It's got a very pretty face to it.
0:33:07 > 0:33:10Unfortunately, in this particular case,
0:33:10 > 0:33:12the leaves are looking quite wilted,
0:33:12 > 0:33:15and they're really desperately looking as if they need water.
0:33:23 > 0:33:27Clever workmanship here, boys. Really, really clever.
0:33:27 > 0:33:31They've not had to resort to the bamboo canes or any other structure.
0:33:31 > 0:33:35It's one sunflower stem, and that shows what little
0:33:35 > 0:33:38structures of strength a sunflower can be.
0:33:38 > 0:33:42I would have liked to see another variation of foliage,
0:33:42 > 0:33:45just to give it a little bit of depth, but for workmanship,
0:33:45 > 0:33:49for creativity, you've done really well this week, both of you.
0:33:53 > 0:33:56Lovely formation on the petal. They're all nice and even.
0:33:56 > 0:33:58Good stem on 'em.
0:33:58 > 0:34:00Yes, there is a bit of marking on the leaf.
0:34:00 > 0:34:03Something's had a nibble there, but, generally speaking,
0:34:03 > 0:34:04it's a very nice vase.
0:34:12 > 0:34:15You've got some very delicate attention to colour here.
0:34:15 > 0:34:17Lots of little rhythmic patterns in here,
0:34:17 > 0:34:20with the French marigolds running through here, and the rudbeckias.
0:34:20 > 0:34:23This looks like it's hiding something.
0:34:23 > 0:34:25It's like there's a mistake under there,
0:34:25 > 0:34:26and you're trying to camouflage it.
0:34:26 > 0:34:30The bottom, I think, is a little bit wild and woolly.
0:34:30 > 0:34:34There's a bit too much happening in here, and I feel
0:34:34 > 0:34:38like it's a topiary bush that I want to prune back a little bit.
0:34:42 > 0:34:45They're a lovely, lovely matching three,
0:34:45 > 0:34:48and the leaf is in excellent condition.
0:34:48 > 0:34:51It really is. And hardly a mark on it.
0:34:51 > 0:34:53- Really fresh, isn't it?- Mmm.
0:34:58 > 0:35:00I live dangerously,
0:35:00 > 0:35:04- and I'm tempted to just have a little touch at this and...- Oh!
0:35:04 > 0:35:07..it's certainly got a swing going on here.
0:35:07 > 0:35:11It isn't terribly stable. I would be nervous to move that,
0:35:11 > 0:35:14and if you'd have wrapped chicken wire over there, brought
0:35:14 > 0:35:17it down on to this stem, cable-tied it on, it would be nice and firm.
0:35:23 > 0:35:27If you can't say anything good about it, just get it over with quickly.
0:35:27 > 0:35:28It's a great shame.
0:35:28 > 0:35:31When something's gone at that stage, it's certainly got an airlock.
0:35:31 > 0:35:34It's limp here at the neck, so we want to try
0:35:34 > 0:35:37and get that vertical again, and so it's nice and turgid.
0:35:37 > 0:35:40Put that into deep water, right up to its neck.
0:35:40 > 0:35:43Leave it for about five or six hours in deep water,
0:35:43 > 0:35:48and you will nearly always find that that then will become turgid.
0:35:48 > 0:35:49And if that doesn't work,
0:35:49 > 0:35:54we burn the stem end over a naked flame, then deep water,
0:35:54 > 0:35:58and then it doesn't dare do anything other than shoot it's neck upright.
0:35:58 > 0:36:00- Gosh!- Because it's that short, sharp shock.
0:36:06 > 0:36:08It's almost like a sunset, isn't it?
0:36:08 > 0:36:12And the Verbena bonariensis in here gives it that wonderful bluey
0:36:12 > 0:36:16sort of haze running through, which is very interesting.
0:36:16 > 0:36:18But I love the way you've covered the stem.
0:36:18 > 0:36:20Very creative. Great touch there.
0:36:23 > 0:36:24It's a joy to look at 'em.
0:36:24 > 0:36:28What I particularly like about it is the formation in the centre there.
0:36:28 > 0:36:31I love the petal arrangement as well.
0:36:31 > 0:36:33Possibly maybe a couple more leaves there,
0:36:33 > 0:36:35but that's not to detract from...
0:36:35 > 0:36:36But the flower head itself, all trim.
0:36:36 > 0:36:39Good shape to them. They're all very similar.
0:36:43 > 0:36:46I love the way the stems have been bound.
0:36:46 > 0:36:49It's quite rigid. It's really clever.
0:36:49 > 0:36:51There's some really nice touches in here.
0:36:51 > 0:36:55That is the first time I've ever seen a sunflower used in that way.
0:36:55 > 0:36:58It spirals around, so it's got rhythm.
0:36:58 > 0:37:01Very carefully, as well, you've repeated the colour of the seeds
0:37:01 > 0:37:05by the raffia. Good workmanship, creativity.
0:37:05 > 0:37:08You've really come on from last week, you two.
0:37:08 > 0:37:09- Just a tad.- Absolutely.
0:37:19 > 0:37:25Jim, would you please award your Best In Show for the sunflowers.
0:37:25 > 0:37:29So, where's this horrible judge going to go this week?
0:37:29 > 0:37:31Well, I needn't go any further, lads.
0:37:31 > 0:37:34You have got Best In Show. Well done!
0:37:34 > 0:37:35APPLAUSE
0:37:41 > 0:37:45Congratulations, Alex and Ed. Well done.
0:37:45 > 0:37:48Who wins for their topiary tree?
0:37:48 > 0:37:52I have to say, everybody's really upped their game.
0:37:52 > 0:37:55I've never seen a sunflower head used so creatively,
0:37:55 > 0:37:58to conceal that base, and that's why you're getting
0:37:58 > 0:38:01- Best In Show for all elements of sunflowers.- Yes!
0:38:01 > 0:38:04Well done. Congratulations.
0:38:04 > 0:38:06APPLAUSE
0:38:08 > 0:38:11It's an amazing feeling. I just like winning stuff.
0:38:11 > 0:38:14I don't win very much, but I do like winning quite a lot, and it's nice.
0:38:14 > 0:38:16I like a nice badge.
0:38:16 > 0:38:19- We're back in the game.- We are back in the game. Team Alex and Ed.
0:38:23 > 0:38:25Normally at this time, I'd say to you,
0:38:25 > 0:38:29"Go and have a rest before you prepare for the Eat challenge."
0:38:29 > 0:38:34However, because the Eat challenge contains pickling,
0:38:34 > 0:38:37it will start tonight.
0:38:37 > 0:38:40Thane wants you to present a jar of piccalilli
0:38:40 > 0:38:45and a jar of pickles, and we are going to give you 30 minutes,
0:38:45 > 0:38:48and then you'll come back tomorrow to complete the challenge.
0:38:48 > 0:38:50So, your 30 minutes starts now.
0:38:54 > 0:38:57The gardeners have already picked the ingredients for
0:38:57 > 0:38:58their pickles from the allotments.
0:38:58 > 0:39:01That's why I've picked the nicest.
0:39:01 > 0:39:03OK. If you start with the onion.
0:39:05 > 0:39:08They need to remove the excess moisture from their vegetables
0:39:08 > 0:39:11by either dry salting or brining them overnight,
0:39:11 > 0:39:14in preparation for their piccalilli.
0:39:14 > 0:39:18We have baby French onions, white beetroot, albino beetroot.
0:39:18 > 0:39:22We've got some lovely, fresh ruby chard.
0:39:22 > 0:39:25We've got cauliflower in there, but we've only got two that size.
0:39:27 > 0:39:31When pickling, the water content in vegetables can dilute
0:39:31 > 0:39:33the vinegar and spoil the end product,
0:39:33 > 0:39:35so the allotmenteers need to
0:39:35 > 0:39:38remove as much excess moisture as possible.
0:39:39 > 0:39:41Taste the salt and see.
0:39:44 > 0:39:45Salty enough? OK?
0:39:45 > 0:39:49- Yeah, I don't think it's too salty. It's all right.- Mmm.
0:39:49 > 0:39:50Go on, put that in there.
0:39:50 > 0:39:53Vegetables with a lower water content are best soaked in
0:39:53 > 0:39:57salt water, whereas vegetables such as cucumbers and courgettes,
0:39:57 > 0:40:00with a higher water content, should be dry salted.
0:40:01 > 0:40:03There is a lot.
0:40:03 > 0:40:05Yeah, but that's the whole point of salting it.
0:40:05 > 0:40:07It's why it's called salting.
0:40:07 > 0:40:10Now, what are you actually making, Alex?
0:40:10 > 0:40:13Well, I'm going to do a piccalilli.
0:40:13 > 0:40:16This is a recipe I've made for about eight years,
0:40:16 > 0:40:20and it's unusual, insofar as it breaks the rules.
0:40:20 > 0:40:22Which rule are you breaking?
0:40:22 > 0:40:24Well, I think it's fairly traditional to brine
0:40:24 > 0:40:27- when using onions... - Yes, very, very traditional. Yes.
0:40:27 > 0:40:30..and things in piccalilli. This recipe doesn't do that.
0:40:30 > 0:40:32And you're perfectly happy with that?
0:40:32 > 0:40:36- Well, I...- Well, as I say, it's worked for eight years.
0:40:36 > 0:40:39I do get good feedback about it.
0:40:39 > 0:40:42How do you get round the fact that all these vegetables that you're
0:40:42 > 0:40:46going to use, no matter how many you pick, are going to be quite wet?
0:40:46 > 0:40:52The recipe we've used works without it being excessively sloppy.
0:40:52 > 0:40:55Now I'm really very fascinated. Excellent.
0:40:55 > 0:40:57- Looking forward to it.- Good. Looking forward to it?- Yes.
0:41:02 > 0:41:04Done.
0:41:04 > 0:41:07That's it, gardeners, your time is up.
0:41:07 > 0:41:10With the vegetables brining or salting overnight,
0:41:10 > 0:41:14the allotmenteers will continue the Eat challenge tomorrow morning.
0:41:26 > 0:41:31Today is the gardeners' last chance to impress our experts
0:41:31 > 0:41:35before they decide who will leave the allotment for good.
0:41:35 > 0:41:38We are obviously in danger of going home.
0:41:38 > 0:41:40I think probably we're
0:41:40 > 0:41:42- right at the bottom at the moment.- Yeah.
0:41:42 > 0:41:45- So...- I think everybody else thinks that as well.
0:41:45 > 0:41:50Gary and Pete, the pressure's on them today, there's no doubt about that.
0:41:50 > 0:41:53We know how that feels. We have empathy with 'em,
0:41:53 > 0:41:56but that really isn't going to stop us going for it again.
0:41:56 > 0:41:57I'll pop you in there.
0:41:57 > 0:41:58Do need to win something soon.
0:41:58 > 0:42:01We had nothing last week, had nothing so far this week.
0:42:01 > 0:42:04We've got to really stand out, otherwise there is a risk of going.
0:42:04 > 0:42:06'At the moment, we're only'
0:42:06 > 0:42:11doing well in the Grow challenges, so, no,
0:42:11 > 0:42:14it'd be really good if we could win an Eat challenge.
0:42:17 > 0:42:20Most of you have had your vegetables in salt overnight.
0:42:20 > 0:42:22They've been there for about 12 hours.
0:42:22 > 0:42:27You now have an hour and 15 minutes to complete the Eat challenge
0:42:27 > 0:42:32and present Thane with two beautiful jars of pickles.
0:42:32 > 0:42:34Your time starts now.
0:42:41 > 0:42:46We've grown everything here, apart from the sugar and the vinegar.
0:42:46 > 0:42:49What I'm looking for in piccalilli is something that's
0:42:49 > 0:42:51bright in colour, with a well-balanced flavour,
0:42:51 > 0:42:53and characteristic of the vegetables.
0:42:53 > 0:42:56You wouldn't normally eat a pickle straightaway.
0:42:56 > 0:42:58Today, I'm going to be looking for a starting point.
0:42:58 > 0:43:00I need to look at the pickles and think,
0:43:00 > 0:43:04"Is this going to be something good in three months' time?"
0:43:04 > 0:43:06Gardeners start with their piccalilli
0:43:06 > 0:43:09by washing the salt off the vegetables and drying them off.
0:43:11 > 0:43:15Can you get the sweetcorn?
0:43:16 > 0:43:19Yeah, I'll do that next.
0:43:19 > 0:43:23Piccalilli is an English interpretation of an Indian pickle,
0:43:23 > 0:43:26containing cauliflower and an assortment of cooked vegetables
0:43:26 > 0:43:29in a mustard and turmeric-based sauce.
0:43:31 > 0:43:34Shirley and Victoria are daring to be different.
0:43:36 > 0:43:38We're making piccalilli with a twist,
0:43:38 > 0:43:43because a lot of the piccalillis are very strong for women.
0:43:43 > 0:43:45Women don't like them.
0:43:45 > 0:43:47I've done a survey and nobody likes them.
0:43:47 > 0:43:49But this is 21st-century piccalilli.
0:43:49 > 0:43:52How about that?
0:43:52 > 0:43:54Don't tell the men.
0:43:54 > 0:43:59Gary and Pete's only Best In Show award was won in this category,
0:43:59 > 0:44:02and they intend on repeating their success.
0:44:02 > 0:44:03Ooh, that looks nice.
0:44:03 > 0:44:05That's our "quickalilli".
0:44:05 > 0:44:08It only needs five, ten minutes in the pan.
0:44:08 > 0:44:09Once you've got the paste in...
0:44:09 > 0:44:12Once you've got the paste turned into the sauce,
0:44:12 > 0:44:14then you're good to go. Just throw it in.
0:44:14 > 0:44:18The blend of spices is key to a mustard pickle.
0:44:18 > 0:44:21Too much and it will be inedible, too little and it will lack taste.
0:44:21 > 0:44:25- Cos that's got no chilli in yet, has it?- No. But it'll be quite strong.
0:44:28 > 0:44:31- Well, actually... - It's got the mustard.
0:44:31 > 0:44:34Have you got some water down here, Jo?
0:44:34 > 0:44:36- It's really nice. - Do you want some water?
0:44:36 > 0:44:38- It's nice until it... - You want some water?
0:44:38 > 0:44:41No, it's actually nice. It's not like I expected.
0:44:41 > 0:44:44Flour or cornflour can be used to thicken the sauce,
0:44:44 > 0:44:48but the flour taste should be cooked off before the vegetables are added.
0:44:48 > 0:44:50- Want a bit of salt?- No.- No?
0:44:50 > 0:44:54So, looking around, how do you think they're doing?
0:44:54 > 0:44:55I think one or two of them
0:44:55 > 0:44:58have had troubles with their consistency of their sauce.
0:44:58 > 0:45:01Some have used cornflour, and some have used flour.
0:45:01 > 0:45:04If you use flour, you really must cook it out.
0:45:04 > 0:45:06I don't want to taste raw flour.
0:45:06 > 0:45:07Mm-hm.
0:45:07 > 0:45:11It doesn't taste floury. It's really nice and thick and creamy, and...
0:45:11 > 0:45:14The gardeners now have 45 minutes left.
0:45:16 > 0:45:18HE COUGHS
0:45:18 > 0:45:20Are you all right?
0:45:20 > 0:45:23What happened?
0:45:23 > 0:45:24Bit hot?
0:45:24 > 0:45:27When the vegetables are added to the sauce, it's important
0:45:27 > 0:45:31not to overcook, or they will lose their natural crunch.
0:45:33 > 0:45:34What does that taste like?
0:45:37 > 0:45:38Different.
0:45:44 > 0:45:46Very salty, actually.
0:45:46 > 0:45:48Very salty? Well, I washed it.
0:45:51 > 0:45:54- Oh, well.- Too late now.
0:45:54 > 0:45:56Gardeners now turn their attention
0:45:56 > 0:46:00to the second part of the Eat challenge - their cut pickle.
0:46:00 > 0:46:03We're making a cut courgette pickle.
0:46:03 > 0:46:06And these are... Hopefully, we should be all right.
0:46:06 > 0:46:08Neither of these are particularly complicated.
0:46:08 > 0:46:12A pickle is a preserve made with vegetables,
0:46:12 > 0:46:14covered in a spiced vinegar.
0:46:15 > 0:46:18- How much, weight-wise, do you want? - Let's drop all the beans in.
0:46:20 > 0:46:24Shirley and Victoria are out to impress with their kimchi pickle,
0:46:24 > 0:46:28which is an ancient Korean recipe that includes radishes and gherkins.
0:46:28 > 0:46:30- You like it?- Mmm.
0:46:30 > 0:46:32- This is your kimchi?- Yeah.- Yes.
0:46:32 > 0:46:35And you've got radish, which is a very traditional kimchi.
0:46:35 > 0:46:39Usually, I'll use mooli, so white radish, to make it.
0:46:39 > 0:46:42But cos we didn't grow any mooli, we thought we'd try it
0:46:42 > 0:46:44- with red radish, and I think it works.- Yes.
0:46:44 > 0:46:47Victoria, you're a very knowledgeable gardener and cook
0:46:47 > 0:46:49for someone who is still very young.
0:46:49 > 0:46:52You must have been doing this since you were tiny, have you?
0:46:52 > 0:46:56Well, I've been doing it for about eight years. That's when my parents
0:46:56 > 0:46:59got an allotment, so that's kind of when we started gardening.
0:47:00 > 0:47:04Jo and Avril are making a beetroot and orange pickle.
0:47:04 > 0:47:06We're trying something a bit different with the beetroot.
0:47:06 > 0:47:08We're cooking it in orange juice.
0:47:08 > 0:47:10I make pickled beetroot for my nan all the time,
0:47:10 > 0:47:14cos she loves it, but I usually roast it in the oven first, so...
0:47:14 > 0:47:15- With some orange?- Yes.
0:47:15 > 0:47:17Going to get a bit out...
0:47:17 > 0:47:20Gary and Pete are attempting to cook five different vegetables
0:47:20 > 0:47:22for their ploughman's pickle.
0:47:24 > 0:47:28No. It needs much longer.
0:47:28 > 0:47:30Come on. Cook, you turnips.
0:47:31 > 0:47:35Finally, the vegetables need to be arranged attractively in the jar.
0:47:42 > 0:47:44One more gherk?
0:47:44 > 0:47:45One more gherk.
0:47:45 > 0:47:46One more gherk.
0:47:50 > 0:47:53Panicking about the things. I think I need to.
0:47:53 > 0:47:57That's frustrating. I'll pull them out again and repack 'em.
0:47:57 > 0:48:00Three minutes, gardeners. Just three minutes left.
0:48:19 > 0:48:23That's it, gardeners. Your time is up.
0:48:26 > 0:48:28To be awarded a Best In Show, the piccalilli should be bright
0:48:28 > 0:48:32in colour, with crisp vegetables, evenly chopped,
0:48:32 > 0:48:35and the flavour should be smooth and well balanced.
0:48:35 > 0:48:38The pickle should be sufficiently covered in vinegar
0:48:38 > 0:48:41while still leaving head space between the vinegar and the lid.
0:48:41 > 0:48:44The ingredients should be bright in colour,
0:48:44 > 0:48:46and attractively arranged in the jar.
0:48:47 > 0:48:49First up, it's Rupert and Dimi,
0:48:49 > 0:48:53with their piccalilli and courgette pickle.
0:48:53 > 0:48:55I'm going to start with the piccalilli,
0:48:55 > 0:48:57and I have to say, this looks so enticing.
0:48:57 > 0:49:01Brilliant colour, lovely colours shining through.
0:49:01 > 0:49:04I like to see some sauce covering...
0:49:04 > 0:49:08- I thought there was sauce covering that, actually.- Yes.
0:49:08 > 0:49:10The sauce is a little bit runny here.
0:49:15 > 0:49:16Nice crunch.
0:49:17 > 0:49:21Very good balance of salt and sweet, so that's a good start.
0:49:21 > 0:49:24Look at these little coils of courgette.
0:49:24 > 0:49:26- Can you see those?- Stunning. - Aren't they amazing?
0:49:31 > 0:49:34It's good. It's crisp. A very good example.
0:49:34 > 0:49:36Good start, both of you.
0:49:36 > 0:49:39Jo and Avril have made a Christmas piccalilli,
0:49:39 > 0:49:42and an orange and beetroot pickle.
0:49:42 > 0:49:44I can see that you've not got enough sauce in here.
0:49:50 > 0:49:53I'm afraid the spices feel a bit raw, bit mustardy.
0:49:53 > 0:49:57- It doesn't taste good. Now, then. Beetroot pickle.- Mmm.
0:49:59 > 0:50:02I think it'll mature well.
0:50:02 > 0:50:07I'm not sure, really, the orange was necessary.
0:50:07 > 0:50:11Next up, it's Gary and Pete, who've made a quickalilli,
0:50:11 > 0:50:15and a ploughman's pickle.
0:50:15 > 0:50:18Ooh! There's a nice piece of cauliflower.
0:50:18 > 0:50:20You need a bit of cauliflower in piccalilli.
0:50:25 > 0:50:26Is that THE bit of cauliflower?
0:50:26 > 0:50:29- That is THE bit.- OK.
0:50:34 > 0:50:37Very nice. It's got a good sweet-sour balance.
0:50:37 > 0:50:41The sauce stays on the vegetables, which is what it's meant to do,
0:50:41 > 0:50:44and it looks very attractive.
0:50:44 > 0:50:48You are the only person that made a ploughman's pickle.
0:50:51 > 0:50:53I'm liking the crunch. I know you were worried
0:50:53 > 0:50:55about it being cooked enough, but I think that's fine.
0:50:55 > 0:51:01Both of these show that you have real skills in the Eat challenge.
0:51:01 > 0:51:03- Yes.- Thank you.
0:51:03 > 0:51:07Kate and Eleanor are presenting a patch piccalilli,
0:51:07 > 0:51:09and a gherkin and runner bean pickle.
0:51:12 > 0:51:15- Do you make a lot of piccalilli at home?- Never.
0:51:16 > 0:51:18Ooh, and I can see why.
0:51:18 > 0:51:21It's too vinegary, too salty.
0:51:21 > 0:51:23Without meaning any offence, it really is quite horrid.
0:51:25 > 0:51:29This is a gherkin and runner bean pickle.
0:51:31 > 0:51:35This is very, very nice. Very good.
0:51:35 > 0:51:39I would happily have a jar of this in my pantry.
0:51:39 > 0:51:44Next, it's Shirley and Victoria, with their misci-piccalilli,
0:51:44 > 0:51:47and kimchi pickle.
0:51:47 > 0:51:50I'm a little bit worried about this, even before I open the jar.
0:51:50 > 0:51:55I can see that something seems to have happened to your sauce.
0:51:55 > 0:51:59It seems to have split a little bit, and I'm wondering if...
0:51:59 > 0:52:01You did brine them? Did you?
0:52:01 > 0:52:03What sort of solution did you use of your brine?
0:52:03 > 0:52:05How much salt to water?
0:52:05 > 0:52:08- I think it was about 25g of salt to about a pint of water.- Yes.
0:52:08 > 0:52:11I think you need at least 50, if not 75g.
0:52:11 > 0:52:14It has to be a salty solution to get all the water out.
0:52:22 > 0:52:25As I suspected, it's very watery.
0:52:25 > 0:52:28I think you didn't get rid of enough water in the brining.
0:52:28 > 0:52:30I think perhaps you've over-boiled your vegetables,
0:52:30 > 0:52:33so they've started to let down a lot of that water
0:52:33 > 0:52:36that was still in there, and your sauce is very thin, I'm afraid.
0:52:36 > 0:52:39- Oh.- But, kimchi.
0:52:39 > 0:52:42This one has a sensational aroma.
0:52:42 > 0:52:45Really smells lovely. Fresh and delicious.
0:52:45 > 0:52:49- Look at that!- Oh. - That looks just wonderful.
0:52:53 > 0:52:57It's that right balance of sour and hot.
0:52:57 > 0:52:59I like this a lot.
0:53:02 > 0:53:04Finally, it's Alex and Ed,
0:53:04 > 0:53:07who've made a piccalilli and a pickled beetroot.
0:53:07 > 0:53:11So, this is your all-in-one, make-on-the-same-day,
0:53:11 > 0:53:14no-brining piccalilli.
0:53:14 > 0:53:16- Correct. Yes.- Good, bright colour.
0:53:27 > 0:53:31What we've got here is much too much sauce,
0:53:31 > 0:53:34and there's much too much flour in it.
0:53:34 > 0:53:36Somehow, everything's a bit soft,
0:53:36 > 0:53:39and it's become a bit sort of gloppy.
0:53:39 > 0:53:43Mmm. I think it's gone slightly awry with the flour this time.
0:53:44 > 0:53:47So, pickled beetroot.
0:53:47 > 0:53:48Yes.
0:53:51 > 0:53:55A very, very interesting balance of flavours,
0:53:55 > 0:53:58but you've cooked your beetroot for quite a while and, again,
0:53:58 > 0:54:01rather too soft for my palate, so...
0:54:01 > 0:54:04good try, boys, but not for me.
0:54:04 > 0:54:07- Thank you.- OK.
0:54:07 > 0:54:10Well, there's nothing wrong with that. The important thing
0:54:10 > 0:54:12is that it tastes nice. She likes the taste of them both.
0:54:12 > 0:54:15Now Thane has tasted all the pickles, she must decide
0:54:15 > 0:54:17who will win Best In Show.
0:54:17 > 0:54:21Today, Best In Show is going to go
0:54:21 > 0:54:24- to Gary and Pete.- Thank you. - Well done, both of you.
0:54:24 > 0:54:27CHEERING AND APPLAUSE
0:54:31 > 0:54:36There is nothing more you can do now to impress our experts.
0:54:36 > 0:54:41They have to make the very difficult decision as to who is going home
0:54:41 > 0:54:44this week. So, gardeners, while they decide,
0:54:44 > 0:54:48would you please go back to your allotments?
0:54:50 > 0:54:53It's good to get a Best In Show. Another one.
0:54:53 > 0:54:58She was very complimentary towards your cooking today, wasn't she?
0:54:58 > 0:55:01Yeah. Yeah, I don't think she realises that it's a joint effort.
0:55:01 > 0:55:08- The actual result, though, has thrown the elimination part of this out wide open. It really is...- Mmm.
0:55:08 > 0:55:11- I'm really pleased for Gary and Pete that they've won.- They're very good
0:55:11 > 0:55:13at saving themselves, those two, so, er...
0:55:13 > 0:55:16So, no, it really has just thrown it wide open.
0:55:16 > 0:55:19I think we've been quite surprised every week who's gone out, really.
0:55:19 > 0:55:23- Yes, exactly.- So it is tough. - Tough this week.
0:55:23 > 0:55:25I wouldn't want to be the judges, anyway.
0:55:25 > 0:55:27I think they'll have a tough decision.
0:55:28 > 0:55:33Now, today - Gary and Pete, they've scored.
0:55:35 > 0:55:39They have for Thane, but for me, they haven't, again.
0:55:39 > 0:55:42I don't see any change in them in the Grow challenge
0:55:42 > 0:55:43from the previous week.
0:55:43 > 0:55:47Well, this week, I think Jo and Avril really have had a bad week.
0:55:47 > 0:55:50The topiary tree this week was a disaster.
0:55:50 > 0:55:52And for me this week, without a doubt,
0:55:52 > 0:55:55Jo and Avril didn't bring something to the table that I liked.
0:55:55 > 0:55:58They've always been sort of middle-of-the-road,
0:55:58 > 0:56:01I'll grant you that, but it's never been so bad that I've said,
0:56:01 > 0:56:04"Well, that's going to come last, or last but one."
0:56:04 > 0:56:07Shirley and Victoria, they've not seemed to have a good week, either.
0:56:07 > 0:56:09They're very similar to Jo and Avril.
0:56:09 > 0:56:11They've had peaks and troughs.
0:56:11 > 0:56:14And, again, they just seem to have sort of tinkered through this week.
0:56:14 > 0:56:17They have lovely produce,
0:56:17 > 0:56:20but I don't see that coming through for me to taste.
0:56:20 > 0:56:23That piccalilli was poor.
0:56:23 > 0:56:26I'll be honest with you, if it was between Jo and Avril
0:56:26 > 0:56:29and Shirley and Victoria, then I really would be struggling.
0:56:29 > 0:56:32Who's it going to be? It's up to you.
0:56:37 > 0:56:42Well, this is the bit that gets harder and harder each week.
0:56:42 > 0:56:46All of you have put so much time, effort and love
0:56:46 > 0:56:49into this beautiful garden.
0:56:49 > 0:56:53However, we have to lose one couple.
0:56:53 > 0:56:55The experts have discussed,
0:56:55 > 0:56:58and the couple who are leaving tonight are...
0:57:04 > 0:57:08- ..Shirley and Victoria. I am so sorry.- Thank you.
0:57:08 > 0:57:11- It's all right.- You've done well.
0:57:18 > 0:57:21You know, it's just been such a good experience,
0:57:21 > 0:57:24and it's just going to be really sad that, you know,
0:57:24 > 0:57:27we can't come back and harvest all our vegetables.
0:57:28 > 0:57:31We're so grateful to have been given the opportunity,
0:57:31 > 0:57:35and for Victoria to have experienced all this at such a young age.
0:57:37 > 0:57:40It was hard, really hard, to choose Shirley and Victoria,
0:57:40 > 0:57:42because they're good gardeners,
0:57:42 > 0:57:45but it's important that winners can excel in all aspects.
0:57:50 > 0:57:54Next time, the allotmenteers will be bringing their onions...
0:57:54 > 0:57:57So glad I went to onion-tying classes at school.
0:57:57 > 0:57:59..chrysanthemums...
0:57:59 > 0:58:00I don't know where these have come from.
0:58:00 > 0:58:02This is everything I don't want to see.
0:58:02 > 0:58:05..and fruit preserves to the show bench.
0:58:05 > 0:58:07I've not chewed many fruit preserves before.
0:58:07 > 0:58:08LAUGHTER
0:58:08 > 0:58:12Who will be victorious on The Big Allotment Challenge?