0:00:02 > 0:00:07There are over 350,000 working allotments in Britain,
0:00:07 > 0:00:09and the waiting list is even longer.
0:00:09 > 0:00:12Everyone wants to grow their own.
0:00:12 > 0:00:15We've brought together nine pairs of the most talented allotmenteers
0:00:15 > 0:00:18to compete to be Britain's best growers.
0:00:18 > 0:00:21They have each been given an empty allotment
0:00:21 > 0:00:24and a list of flowers and vegetables to grow.
0:00:26 > 0:00:30Last week, Kate and Eleanor won Best In Show for their aubergines.
0:00:32 > 0:00:33Oh, look at that!
0:00:33 > 0:00:35Ladies, you've pulled it off again.
0:00:35 > 0:00:38- There's the winner. - APPLAUSE
0:00:38 > 0:00:41Alex and Ed reached a new high with their sunflowers.
0:00:41 > 0:00:44We feel comfortable, we're going to make a good effort on this.
0:00:44 > 0:00:47You have got Best In Show, well done.
0:00:47 > 0:00:48APPLAUSE
0:00:49 > 0:00:51And they made it a double
0:00:51 > 0:00:54when they impressed Jonathan with their topiary tree.
0:00:54 > 0:00:56You've really come on from last week, you two.
0:00:56 > 0:00:59- Just a tad. - THEY LAUGH
0:00:59 > 0:01:02And Gary and Pete won Thane over with their pickles.
0:01:02 > 0:01:06- You have real skills in the Eat Challenge.- Thank you.
0:01:06 > 0:01:10But Shirley and Victoria failed to blossom, and left the allotment.
0:01:10 > 0:01:12Now, it's the semifinal,
0:01:12 > 0:01:15and the experts have set three tough challenges.
0:01:15 > 0:01:18The allotmenteers will be judged on their onions,
0:01:18 > 0:01:22chrysanthemums, and fruit preserves.
0:01:22 > 0:01:24Who will make it through to the final,
0:01:24 > 0:01:27and be named the winner of The Big Allotment Challenge?
0:01:45 > 0:01:50Welcome to The Big Allotment Challenge.
0:01:50 > 0:01:53We've lost four of our teams, and only five remain,
0:01:53 > 0:01:56all desperate to impress our esteemed experts
0:01:56 > 0:01:58and keep their place in the competition.
0:02:00 > 0:02:02No-one wanted to go out first.
0:02:02 > 0:02:03No-one wants to go out this week.
0:02:03 > 0:02:06We definitely want to be here for the final.
0:02:06 > 0:02:07We're just going to go flat out.
0:02:07 > 0:02:11- We've just got to get a Best In Show.- Yeah.
0:02:12 > 0:02:14- We would quite like to make it to the final.- Final.
0:02:14 > 0:02:16So we're going out fighting today.
0:02:21 > 0:02:25So, the final is only one week away,
0:02:25 > 0:02:31and there are only three challenges that stand between you and it.
0:02:32 > 0:02:38The pressure is on because we are going to have to lose two teams.
0:02:40 > 0:02:45There is room for only three pairs in next week's final.
0:02:47 > 0:02:51You must get on with your next challenge
0:02:51 > 0:02:55which is, of course, Grow. And Jim is in charge of Grow.
0:02:55 > 0:03:00And, this week, he wants you to present three perfect onions.
0:03:00 > 0:03:02Off you go.
0:03:04 > 0:03:07Have a look at that. Onions!
0:03:07 > 0:03:11This has been a warm, dry, sunny summer.
0:03:11 > 0:03:14And that is ideal for growing onions,
0:03:14 > 0:03:18so I'm really expecting to see some real crackers on their show bench.
0:03:18 > 0:03:20The gardeners have been working on their show onions
0:03:20 > 0:03:23for nearly four months.
0:03:24 > 0:03:26They need to present
0:03:26 > 0:03:29three perfectly matching onions in shape and size,
0:03:29 > 0:03:31and free from pest and disease.
0:03:31 > 0:03:34As always, good soil preparation is vital.
0:03:35 > 0:03:38Alex and Ed are planting a number of onion varieties
0:03:38 > 0:03:42to make sure they have a good choice come Show Day.
0:03:42 > 0:03:45In total, we're going for three varieties.
0:03:45 > 0:03:48This is Red Baron I'm going to put in now.
0:03:48 > 0:03:51We're planting them one inch deep, and five inches apart.
0:03:51 > 0:03:56Later, going to put this one in, which is Hercules.
0:03:56 > 0:03:59That's one that Ed, my partner,
0:03:59 > 0:04:03this is one he's particularly fond of, a white onion, Hercules.
0:04:03 > 0:04:08Meanwhile, Gary and Pete are hoping that companion planting
0:04:08 > 0:04:10might be their key to success.
0:04:10 > 0:04:14This is a row of onions going in behind a row of carrots.
0:04:14 > 0:04:19As the onions come up, they protect the carrots from carrot fly.
0:04:19 > 0:04:21When the carrots come up,
0:04:21 > 0:04:26apparently, they protect the onions from leek moth.
0:04:34 > 0:04:38After six weeks of warm weather and regular watering,
0:04:38 > 0:04:39the onion shoots are coming up.
0:04:43 > 0:04:46Jo and Avril's onions are doing well.
0:04:46 > 0:04:48They've grown one variety, called Sturon,
0:04:48 > 0:04:50which is known for its reliability.
0:04:50 > 0:04:53I'm just getting any weeds out from in between the onions.
0:04:53 > 0:04:57Because the weeds will compete for all the nutrients in the soil.
0:04:57 > 0:04:59Usually, I'll plant onions through the winter.
0:04:59 > 0:05:04So, mine at home are, you know, quite advanced compared to these.
0:05:04 > 0:05:06But, no, they're looking good.
0:05:10 > 0:05:12Onions are a popular allotment crop,
0:05:12 > 0:05:16and one of the oldest cultivated vegetables in the world.
0:05:16 > 0:05:19Usually planted in the spring, they need regular weeding
0:05:19 > 0:05:23and an occasional feed with liquid fertiliser.
0:05:23 > 0:05:26But slugs and snails are always a concern.
0:05:28 > 0:05:29Ever keen to try something new,
0:05:29 > 0:05:32Rupert has decided to use copper tape
0:05:32 > 0:05:36which gives predatory slugs an electric shock.
0:05:37 > 0:05:39I mean, anything that's inside the loop will die,
0:05:39 > 0:05:42and nothing else should come in.
0:05:42 > 0:05:47And the Nemaslug should last for about six weeks.
0:05:47 > 0:05:49- We won't have enough to get all the way round.- Right.
0:05:49 > 0:05:51Quite, I don't think.
0:05:52 > 0:05:54Did you miscalculate when you were ordering?
0:05:54 > 0:05:55No, it's just expensive.
0:06:02 > 0:06:06The warm, dry, sunny weather is ideal for onions.
0:06:06 > 0:06:10As Show Day nears, the crops are almost ready for harvesting.
0:06:11 > 0:06:13Avril, come and look at these whoppers.
0:06:14 > 0:06:17- These here. - Those ones look good, don't they?
0:06:17 > 0:06:18They're massive, aren't they?
0:06:18 > 0:06:22I spotted them earlier, and I thought they were all a nice three,
0:06:22 > 0:06:25all growing together, all nice, even size.
0:06:25 > 0:06:28So, just thought those would be good.
0:06:28 > 0:06:29I know we only grew the one variety.
0:06:29 > 0:06:31I was a bit worried about that,
0:06:31 > 0:06:34not having a back-up option, but they look quite nice, don't they?
0:06:34 > 0:06:37To be truthful, Jo, we've gone with what we know.
0:06:39 > 0:06:44Rupert has a trick up his sleeve to help achieve a perfect show onion.
0:06:44 > 0:06:48By removing the onion's outer layer, he hopes to create
0:06:48 > 0:06:51a smooth, even skin for the show bench.
0:06:51 > 0:06:54Apparently, this will make a nice, perfect skin to the onion.
0:06:54 > 0:06:56But I'm told that about ten days to a week before is enough time
0:06:56 > 0:06:58for them to go brown.
0:06:58 > 0:07:00So we'll find out. I don't know if anybody else is doing it.
0:07:00 > 0:07:03Hopefully, no-one else will see me do it.
0:07:03 > 0:07:06I'm tempted to leave a couple, just in case I've got some wrong.
0:07:06 > 0:07:09I can certainly see the logic of it.
0:07:09 > 0:07:11- Shall we fold these over as well? - Yes, I think so.
0:07:11 > 0:07:12They have a week to ripen.
0:07:12 > 0:07:15I think really they have to want to do it themselves.
0:07:15 > 0:07:17I mean, it's a sign of ripeness, isn't it,
0:07:17 > 0:07:18when they keel over?
0:07:18 > 0:07:20Yes.
0:07:20 > 0:07:23So, we've taken the fact that some of them have keeled over naturally,
0:07:23 > 0:07:24to finish them off.
0:07:26 > 0:07:28With Show Day imminent,
0:07:28 > 0:07:31the gardeners are checking out the competition.
0:07:31 > 0:07:32Ours are better than that.
0:07:32 > 0:07:35- Ours are better than that. - Ours are better than that.
0:07:35 > 0:07:37We've got onions better than someone! THEY LAUGH
0:07:37 > 0:07:39Bit tatty, should've cleaned them up.
0:07:39 > 0:07:41You could give 'em a squeeze, and they could be soft.
0:07:41 > 0:07:43- That is true. - They could be full of maggots.
0:07:43 > 0:07:46- Oh, God, don't, honestly. - Or cheese.
0:07:46 > 0:07:48- Oh, cheese and onion. - THEY LAUGH
0:07:51 > 0:07:55I think that the competition's going to be quite even.
0:07:55 > 0:07:58There may be one team hiding some really good ones somewhere
0:07:58 > 0:08:00that we don't know about.
0:08:01 > 0:08:05- We're not going to be embarrassed by our onion presentation.- No...
0:08:05 > 0:08:08- But we're not expecting an accolade. - Indeed.
0:08:08 > 0:08:11If we don't get the Grow Challenge this week,
0:08:11 > 0:08:13I'm sending myself home because, you know,
0:08:13 > 0:08:17- I don't know what else we have to do to get that flippin' trophy.- Mm.
0:08:20 > 0:08:23After four months, it's Show Day,
0:08:23 > 0:08:25and time for the gardeners to harvest their onions.
0:08:25 > 0:08:27How about this one?
0:08:28 > 0:08:30Yeah, not bad neck.
0:08:30 > 0:08:33Seems quite weird to look at onions and think about necks, doesn't it?
0:08:33 > 0:08:37We've got to take these outer skins off, haven't we, to show them?
0:08:37 > 0:08:40- Yeah.- And then we just snip them, like that.
0:08:40 > 0:08:45Jo and Avril have never won a Best In Show for the Grow Challenge,
0:08:45 > 0:08:48so they're pinning all their hopes on these onions.
0:08:48 > 0:08:52The neck to it. Oh, we've got a worm as well. Double surprise.
0:08:54 > 0:08:56These are lovely and round, look at them.
0:08:56 > 0:08:58- That one ain't.- This one is.
0:08:58 > 0:09:01And the variety you're picking, lads?
0:09:01 > 0:09:03- This is?- Aila Craig.- Aila Craig.
0:09:03 > 0:09:06- Or Ailsa Craig. - Ailsa Craig.- Ailsa Craig.
0:09:06 > 0:09:10- Is that an old variety? - A very old variety. Good favourite.
0:09:10 > 0:09:13- Yeah.- Yep. Well, I hope it is for you, lads.
0:09:13 > 0:09:15Yeah, go for that one.
0:09:15 > 0:09:17We need to get through this week.
0:09:17 > 0:09:20- If we get into next week, then... - We stand a good chance. Yeah.
0:09:20 > 0:09:24If we put a foot wrong today, we could make a mess of it.
0:09:24 > 0:09:27And that would be quite devastating, actually, because we are so close.
0:09:27 > 0:09:33I think it's a very close call between two or three teams
0:09:33 > 0:09:36in terms of quality, blemish-free and size.
0:09:36 > 0:09:38We'll just choose our best looking trio
0:09:38 > 0:09:41and, hopefully, Jim will agree with the ones we choose.
0:09:43 > 0:09:46The onions must be prepared properly for the show bench.
0:09:46 > 0:09:49Jim is looking for three perfectly matching onions,
0:09:49 > 0:09:52with well-ripened bulbs and thin necks.
0:09:52 > 0:09:55They should be in fresh, clean condition,
0:09:55 > 0:09:58and free from blemishes, disease and pest damage.
0:09:58 > 0:10:01We'd better make sure these stems are the same length
0:10:01 > 0:10:02before we bend them over.
0:10:02 > 0:10:06The outer skins needs to be removed and the necks need to be
0:10:06 > 0:10:09neatly tied to finish off their prize specimens.
0:10:13 > 0:10:16I'm pretty pleased with that onion. I think that looks lovely.
0:10:16 > 0:10:20So glad I went to onion tying classes at school.
0:10:20 > 0:10:21What do you reckon?
0:10:21 > 0:10:24Yep. Nice bit of tying action, I like that.
0:10:24 > 0:10:25- Well done.- Thanks.
0:10:25 > 0:10:26SPONGES SQUEAK
0:10:28 > 0:10:29Terrible noise.
0:10:30 > 0:10:32Gardeners, bring on your onions!
0:10:36 > 0:10:39Jim will be awarding Best in Show.
0:10:39 > 0:10:42Rather than tasting the onions he will judge them purely on
0:10:42 > 0:10:45appearance which is the best indicator of how well they've
0:10:45 > 0:10:46been grown.
0:10:50 > 0:10:52Now, when we start testing them,
0:10:52 > 0:10:55we want them nice and firm round the bottom there.
0:10:55 > 0:11:00I'm interested, this particular onion here, did you unpeel them
0:11:00 > 0:11:02- when they were still in the ground? - Yes.
0:11:04 > 0:11:05The other two you didn't?
0:11:05 > 0:11:08- No, no, they've all been... - They've all been done?
0:11:08 > 0:11:11Well, maybe this is a more developed onion than the other two.
0:11:11 > 0:11:14The other thing that's very important is to tie them back
0:11:14 > 0:11:16and that's exactly what you want to see,
0:11:16 > 0:11:20tied back. Not with a rope round it that'd hold the Queen Mary,
0:11:20 > 0:11:23just enough to just keep the onion nice and firm.
0:11:23 > 0:11:26If you were going to say, "Are they a matching trio?"
0:11:27 > 0:11:30This one sticks out a bit from the other two.
0:11:30 > 0:11:33They're perfect, this one not so perfect.
0:11:38 > 0:11:42This is Sturon. Good old favourite.
0:11:42 > 0:11:44Now I'm going to struggle to find anything wrong with that.
0:11:44 > 0:11:48They are perfectly matched, they're all exactly the same size.
0:11:48 > 0:11:52They're lovely and firm and they've got a nice thin neck, as well.
0:11:52 > 0:11:55- You love growing your veg, don't you? - Yeah.
0:11:59 > 0:12:03So this is Sturon, which is the same as Kate and Eleanor's.
0:12:03 > 0:12:07They're well matched, they're free from blemishes, good sized onion.
0:12:07 > 0:12:11They actually all weigh the same as well, cos we weighed them.
0:12:11 > 0:12:12- Do they?- Yes.
0:12:12 > 0:12:14- You weighed them as well?- Yes.
0:12:14 > 0:12:15Attention to detail.
0:12:15 > 0:12:18Absolutely. Leaving nothing to chance.
0:12:18 > 0:12:23I would have to say that these are, again, three good matching onions.
0:12:28 > 0:12:29So this is Hercules.
0:12:29 > 0:12:31Hercules, yeah.
0:12:31 > 0:12:33We're looking at three perfectly matched onions.
0:12:33 > 0:12:38There is no blemishes on them. They're all looking really good.
0:12:38 > 0:12:40- You're up for it lads, aren't you? - Good news.
0:12:40 > 0:12:42Definitely.
0:12:46 > 0:12:48- This is Ailsa Craig, isn't it? - Yes, it is.
0:12:48 > 0:12:51One of the oldest and a good prizewinning...
0:12:51 > 0:12:53Particularly for showing.
0:12:53 > 0:12:55I've got to say, lads, compared with some of the other exhibits
0:12:55 > 0:12:59you've put in front of me, this is a lot better.
0:12:59 > 0:13:00- Thank you. - A lot better.
0:13:00 > 0:13:05Having said you've tried hard, did the same person do all the tops?
0:13:05 > 0:13:06I think we both had a go.
0:13:06 > 0:13:08It looks like it.
0:13:08 > 0:13:10This is a tough bench for you to judge, actually, isn't it, Jim?
0:13:10 > 0:13:13It is but then that's what competitions is about.
0:13:13 > 0:13:17You know, you want the judge put to his mettle, you know,
0:13:17 > 0:13:19- and let's hope he knows his onions. - Oh!
0:13:25 > 0:13:29Jim must now decide who should win Best In Show.
0:13:33 > 0:13:38The two that I pulled out the bag at the end, Kate and Eleanor's
0:13:38 > 0:13:43and also Alex and Ed, the only thing that differentiates Kate
0:13:43 > 0:13:48and Eleanor's to Alex and Ed's is that when you look at them, this one
0:13:48 > 0:13:54is slightly misshapen. And so, Kate and Eleanor, it's the hat-trick!
0:13:54 > 0:13:55Well done!
0:13:55 > 0:13:58- Congratulations!- Thank you!
0:14:00 > 0:14:02Well done.
0:14:03 > 0:14:07We are amazed and astonished and very pleased that we
0:14:07 > 0:14:10have managed to complete a hat-trick!
0:14:10 > 0:14:11We have.
0:14:11 > 0:14:14I never would've thought that our onions would've won,
0:14:14 > 0:14:17not looking at them in the ground.
0:14:20 > 0:14:24Over the last five months, our gardeners have been growing
0:14:24 > 0:14:26flowers alongside the fruit and vegetables.
0:14:28 > 0:14:31In the Make challenge, the gardeners have to present their flowers
0:14:31 > 0:14:34and use them in ambitious flower arrangements.
0:14:35 > 0:14:38Gardeners, it's time for Make.
0:14:38 > 0:14:41Now as you know, this tests your ability to grow the perfect
0:14:41 > 0:14:46flower and then make the perfect floral arrangement.
0:14:46 > 0:14:50Jim has already asked you to present three perfect chrysanthemums,
0:14:50 > 0:14:53but what you don't know is what Jonathan wants you to do.
0:14:54 > 0:14:57He wants you to make a pedestal.
0:14:58 > 0:15:03For the pedestal design, it needs to be a front facing design.
0:15:03 > 0:15:06But I'd like you to create the illusion that the plant
0:15:06 > 0:15:08material is going all the way round.
0:15:08 > 0:15:12The design needs to be balanced and it needs to have a clear,
0:15:12 > 0:15:15strong outline of foliage.
0:15:15 > 0:15:17The clock will start once you've got everything you need
0:15:17 > 0:15:19and we're all back in the greenhouse.
0:15:19 > 0:15:21So if you're ready, off you go!
0:15:27 > 0:15:29I think chrysanths are a good challenge
0:15:29 > 0:15:32because they are a very good garden plant.
0:15:32 > 0:15:34Most people have grown them. Whether they've grown them
0:15:34 > 0:15:37to exhibition level, we'll see that later.
0:15:42 > 0:15:46Chrysanthemums are a hugely popular garden plant and have been
0:15:46 > 0:15:48cultivated since the 5th century BC.
0:15:50 > 0:15:51You have to remember,
0:15:51 > 0:15:54in two weeks' time there's going to be super mass planting session.
0:15:56 > 0:15:59Our gardeners are taking no chances with their seedlings and are
0:15:59 > 0:16:03keeping them inside until the frosts are over.
0:16:03 > 0:16:07We've potted them on from, er, first little pots into bigger pots.
0:16:07 > 0:16:10We want them to get a bit bigger before we plant them out
0:16:10 > 0:16:13because we think it's probably a bit cold at night.
0:16:13 > 0:16:16So we've put them into a mix of compost
0:16:16 > 0:16:18and a bit of Blood, Fish & Bone.
0:16:18 > 0:16:20- Shall I water them?- Yep. Good idea.
0:16:20 > 0:16:22- Or are you? - I'll just bung it back there.
0:16:22 > 0:16:25Cos obviously here, for challenges,
0:16:25 > 0:16:29it's really important that the chrysanths grow well so we're
0:16:29 > 0:16:34probably a bit more mollycoddley here than we would be at home.
0:16:40 > 0:16:44Chrysanthemums need to be planted in a sunny but sheltered spot.
0:16:46 > 0:16:48Looks like these are doing OK now.
0:16:48 > 0:16:52They've been in six days. Sunday they went in.
0:16:52 > 0:16:53They look fairly well established.
0:16:54 > 0:16:57These ones, in particular, are looking healthy
0:16:57 > 0:17:00and ones like this will eventually need pinching out to send them
0:17:00 > 0:17:03up sideways, to get blooms off each side.
0:17:11 > 0:17:13The chrysanthemums need staking, to me,
0:17:13 > 0:17:15because, see, they're a bit spindly.
0:17:15 > 0:17:18Do they grow very tall? I haven't grown them myself before.
0:17:18 > 0:17:21I think about two, three foot.
0:17:21 > 0:17:23- So what, you just going to put it straight in?- Yeah, straight in.
0:17:24 > 0:17:27I don't want to bash the roots or anything.
0:17:28 > 0:17:32Staking helps to prevent stems from snapping.
0:17:32 > 0:17:33- I'm not going to do it tight.- No.
0:17:33 > 0:17:35Like that.
0:17:35 > 0:17:36Yeah, that's it.
0:17:36 > 0:17:38Yeah, a bit like sunflowers.
0:17:38 > 0:17:41They're just to stop it from bending over in the wind really
0:17:41 > 0:17:42and then snapping off.
0:17:42 > 0:17:45But if you take the tips out, does that bush them out at all?
0:17:45 > 0:17:47It bushes them out, yeah.
0:17:47 > 0:17:48So do you think it's worth trying one?
0:17:48 > 0:17:51Just nipping the top off just one of them to see if it bulks out.
0:17:51 > 0:17:55I won't do all of them in case it affects but just take the tips out.
0:17:55 > 0:17:58So we'll try it on the one and see what happens.
0:17:58 > 0:17:59Well, that's it.
0:17:59 > 0:18:03Cos otherwise it's just going to go - phew! - straight up, isn't it?
0:18:06 > 0:18:10As spring turns to summer, the allotment flowers are
0:18:10 > 0:18:12beginning to flourish.
0:18:12 > 0:18:15But Rupert and Dimi have found some blackfly.
0:18:15 > 0:18:17It's that one in the middle, isn't it?
0:18:17 > 0:18:20They're just getting right into the insides of the buds.
0:18:20 > 0:18:22New growth, yeah.
0:18:22 > 0:18:25They're putting lacewing larvae on their chrysanthemums.
0:18:25 > 0:18:28Before they become adults, the larvae have a big appetite
0:18:28 > 0:18:31and love eating the soft-bodied aphids.
0:18:31 > 0:18:34Wonder what they look like up close under a microscope.
0:18:34 > 0:18:37- Be quite nasty looking.- They've got big jaws at the front of them.
0:18:37 > 0:18:39- Oh, have they?- They don't look nice.
0:18:39 > 0:18:42Get on the little plant. Oh, he nearly went then.
0:18:43 > 0:18:46Must admit, I'm not a big fan of the creepy-crawlies
0:18:46 > 0:18:47but if they're going to sort our plants out,
0:18:47 > 0:18:49then I'm well up for good bugs.
0:18:54 > 0:18:57The long, hot summer has accelerated the growth of the
0:18:57 > 0:19:01chrysanthemums and peaking too early is a real danger.
0:19:01 > 0:19:05We try and get up at least once mid-week
0:19:05 > 0:19:08and we're giving everything a really good spray at the moment -
0:19:08 > 0:19:12try and get the sprinklers on for at least a couple of hours
0:19:12 > 0:19:14and it's paying dividends.
0:19:14 > 0:19:16We're working two ways with the chrysanths,
0:19:16 > 0:19:21we're trying to get some prize blooms. We're using some also
0:19:21 > 0:19:25to get lots of little flowers as fillers in some of the displays.
0:19:25 > 0:19:27We've got one bloom here. That's going OK.
0:19:33 > 0:19:37As Show Day draws nearer, Jo and Avril have concerns about
0:19:37 > 0:19:39their blooms.
0:19:39 > 0:19:44Right. Let's have a look at these, the chrysanthemums.
0:19:44 > 0:19:46Yay, we have a flower finally.
0:19:46 > 0:19:49When we first put them out, they were really, really small.
0:19:49 > 0:19:52I actually think... You know when we were pinching the tops out before?
0:19:52 > 0:19:55Do you think maybe we should have done that more?
0:19:55 > 0:19:56Because they're flowering,
0:19:56 > 0:19:58but look how spindly that is. It's got no...
0:19:58 > 0:20:01Yeah, but, look, you've got plenty of flower buds to come out there.
0:20:01 > 0:20:04Well, they've got flowers on at least.
0:20:04 > 0:20:07We've easily got three stems of that...
0:20:07 > 0:20:10with flowers on that look half decent.
0:20:10 > 0:20:12With the half decent stems.
0:20:12 > 0:20:13Yeah. It will be OK.
0:20:13 > 0:20:16We've got flowers that look like the flowers.
0:20:16 > 0:20:17It'll be all right.
0:20:17 > 0:20:19- It'll be fine.- It will be fine.
0:20:24 > 0:20:28I got to be honest, they're a bit of a mystery to me, chrysanthemums.
0:20:28 > 0:20:31I mean, they're really, see, I think they're doing really well
0:20:31 > 0:20:35but they're not something I've grown other than just put some in
0:20:35 > 0:20:37and let them get on with it, really, at home.
0:20:37 > 0:20:40- That would be a lovely spray... - They're doing well.
0:20:40 > 0:20:41..wouldn't it? They do look nice,
0:20:41 > 0:20:45as long as just a few more open.
0:20:45 > 0:20:48It's definitely going to have some nice sprays of flowers.
0:20:48 > 0:20:50Yeah. There's no doubt about that.
0:20:51 > 0:20:55Right. Chrysanthemums for tomorrow.
0:20:57 > 0:20:59One, two...
0:21:00 > 0:21:01Three in a miracle.
0:21:01 > 0:21:03I think if these come out...
0:21:05 > 0:21:06..that'll be lovely.
0:21:06 > 0:21:08- Well, we've got choice.- Yep.
0:21:09 > 0:21:11What more can you say?
0:21:11 > 0:21:14Well, I think our chrysanthemums are not bad
0:21:14 > 0:21:16but they won't be as good as Alex and Ed's.
0:21:16 > 0:21:17No.
0:21:17 > 0:21:22Ed said, as I passed today, "How are your chrysanthemums?"
0:21:22 > 0:21:23I said to Ed, "Oh, very good."
0:21:23 > 0:21:25I said, "Yes, they look fabulous." And he said,
0:21:25 > 0:21:28"All the better to beat you with, my dear."
0:21:28 > 0:21:29He did.
0:21:29 > 0:21:30THEY LAUGH
0:21:33 > 0:21:36I think Dimi and Rupert are struggling
0:21:36 > 0:21:39a bit in terms of numbers of blooms.
0:21:40 > 0:21:42I'm sure they'll have some.
0:21:42 > 0:21:44The boys have got a few,
0:21:44 > 0:21:47but again they may have some other ones hidden away.
0:21:48 > 0:21:53Kate and Eleanor have got some, but not that many in flower
0:21:53 > 0:21:55and Jo and Avril haven't got so many either.
0:21:55 > 0:21:57I think we're in a good position, you know.
0:21:57 > 0:22:00It's just slightly in the lap of the chrysanthemum gods.
0:22:05 > 0:22:08It's the day of reckoning for the chrysanthemums.
0:22:12 > 0:22:15Right, so we can have...these.
0:22:15 > 0:22:17All those, and those.
0:22:22 > 0:22:24Ah, this is the one where we pinched it out, Avril.
0:22:24 > 0:22:27- You see how it forked there? - So of these...
0:22:27 > 0:22:29Well, we've got a few here.
0:22:29 > 0:22:32I mean, will we be using the lighter coloured ones?
0:22:32 > 0:22:34I'd go for the darker ones.
0:22:34 > 0:22:38Floral expert Jonathan Moseley has asked the gardeners to create
0:22:38 > 0:22:41a pedestal arrangement using chrysanthemums and other
0:22:41 > 0:22:43flowers from their allotment.
0:22:43 > 0:22:46We've got a chance to use some of the good dahlias and definitely
0:22:46 > 0:22:48those massive rudbeckia and we've got lots of these.
0:22:48 > 0:22:51This is a nice colour and it'll go with the dahlias.
0:22:55 > 0:22:58Here is Jonathan's guide to making the perfect pedestal arrangement.
0:23:00 > 0:23:03This dramatic design can be used, and even themed,
0:23:03 > 0:23:06to suit any celebration or occasion.
0:23:06 > 0:23:11Firstly, begin by soaking the floral foam and then tape it into the tray.
0:23:11 > 0:23:14Then secure that onto the pedestal or the stand.
0:23:14 > 0:23:18Next, create an outline of foliage and remember the proportions
0:23:18 > 0:23:21of the stand in relation to the size of the arrangement.
0:23:22 > 0:23:25Once a loose triangular shape has been created,
0:23:25 > 0:23:28repeat those lines with further stems of flowers and foliage.
0:23:30 > 0:23:32Next, place larger, more dominant flowers
0:23:32 > 0:23:34centrally within the design.
0:23:34 > 0:23:37This then creates a focal area.
0:23:37 > 0:23:40Finally, arrange some material towards the back to create
0:23:40 > 0:23:43the illusion that the design is going all the way around.
0:23:53 > 0:23:56The gardeners have picked the flowers and the foliage
0:23:56 > 0:23:58and it's time to get to work in the greenhouse.
0:24:00 > 0:24:04OK, you have one hour to complete this Make challenge, so off you go.
0:24:08 > 0:24:11Remember last week, we didn't soak it enough, so let's make sure we...
0:24:13 > 0:24:15It's all right, I got it, I got it, I got it.
0:24:17 > 0:24:19For this week's pedestal design,
0:24:19 > 0:24:23it's quite a challenging design and it's hard to get the outline right.
0:24:23 > 0:24:26It's really important that they take some plant material to the sides
0:24:26 > 0:24:30and round the back for balance, otherwise it will fall forward.
0:24:30 > 0:24:33This is a real hard one and I'm hoping they're going to get it right.
0:24:35 > 0:24:37Central stem, then it needs...
0:24:37 > 0:24:41- Towards the back, is that the prettiest one?- Hang on.
0:24:43 > 0:24:45And it's got to have it all the way round, really.
0:24:45 > 0:24:47- So although it's front facing... - That's pretty good.
0:24:47 > 0:24:49..you can actually cut these if you want.
0:24:49 > 0:24:53We're trying to do better now than we did last week with this.
0:24:53 > 0:24:54- So we're, you know...- Progressing.
0:24:54 > 0:24:58..progressing. And we've learned a lot from Jonathan and his comments
0:24:58 > 0:25:01so hopefully we've taken on board foliage, which we failed to do one time.
0:25:01 > 0:25:06We're not wobbling, so that's two things we've hopefully got right.
0:25:06 > 0:25:10Last week's Make challenge winners, Alex and Ed, are using string
0:25:10 > 0:25:12to structure their design.
0:25:12 > 0:25:17We've attached the pan and the base to the top of the milk churn
0:25:17 > 0:25:22and we've given ourselves a basic triangle outline.
0:25:23 > 0:25:27And we've put some kind of the start of the foliage edge and
0:25:27 > 0:25:31we want to just put our main flower, which is a nice range of chrysanths,
0:25:31 > 0:25:36in and once we're happy with those, we're going to then fill in for
0:25:36 > 0:25:39some more height, fill in the middle and coming round to the front.
0:25:39 > 0:25:42We don't want a green triangle round the edge.
0:25:44 > 0:25:47We're not trying to make a road traffic sign in any way.
0:25:49 > 0:25:52Right, I'm going to keep a couple of bits of fern back to dot it in.
0:25:56 > 0:25:58Gary, where have you got your inspiration from?
0:26:00 > 0:26:01This kind of thing,
0:26:01 > 0:26:04it just reminds me of church from when I was a little boy,
0:26:04 > 0:26:07sort of the kind of thing you'd see on an altar, I suppose,
0:26:07 > 0:26:08I don't know.
0:26:10 > 0:26:14- Maybe that's why you're on your knees praying for inspiration.- Praying for it to finish.
0:26:15 > 0:26:18- I'm just thinking, "Does one of the white ones reach there?"- Yeah.
0:26:18 > 0:26:21And then instead of that one, one of the white dahlias.
0:26:22 > 0:26:25It's not very straight, that's the only trouble.
0:26:25 > 0:26:27- Beg pardon?- It's not very straight.
0:26:27 > 0:26:30We could put some origanum or something.
0:26:30 > 0:26:31Yeah, we can. That's a good idea.
0:26:31 > 0:26:35Look, we've got here, so we need some more here.
0:26:35 > 0:26:37If I can get the flower in, we'll be away.
0:26:39 > 0:26:43With 20 minutes to go, the gardeners have to create a focal point
0:26:43 > 0:26:48using smaller blooms on the outside and bigger flowers in the centre.
0:26:49 > 0:26:53It's roughly a sort of triangular shape
0:26:53 > 0:26:57and we've got a foliage background and we've put through
0:26:57 > 0:26:58a thread of purple
0:26:58 > 0:27:01and now I'm filling in with the rusty-colour chrysanths,
0:27:01 > 0:27:03which are the flower we're supposed to be showing.
0:27:03 > 0:27:05Be careful with those. Where did this one go?
0:27:05 > 0:27:08Just somewhere here because then it'll at least maybe just
0:27:08 > 0:27:10give it a bit of a prop up, you know what I mean?
0:27:11 > 0:27:15Five minutes, gardeners. Only five minutes!
0:27:26 > 0:27:28It's quite spectacular, surely.
0:27:28 > 0:27:31It's very country. I'm liking it, actually!
0:27:31 > 0:27:35It's not quite tall enough. You want a slightly taller one.
0:27:35 > 0:27:37It's not concave, though.
0:27:37 > 0:27:39But we've got a nice shape to it. I like it.
0:27:42 > 0:27:45Well, we did have a bit of a vision of sort of a layered wedding cake
0:27:45 > 0:27:48so the flowers would go round but we needed
0:27:48 > 0:27:51about five hours to achieve it so we've got this instead.
0:28:00 > 0:28:02And that's it! Time's up!
0:28:07 > 0:28:09Disappointed with the Make challenge, to be fair.
0:28:09 > 0:28:11When I stepped back and looked at it after,
0:28:11 > 0:28:14I could see the tape at the bottom. I thought, "Oh, epic fail."
0:28:16 > 0:28:18We got shape, we got structure, it's all even.
0:28:20 > 0:28:22- Yeah. Sort of.- Yeah, I'm quite pleased with how it looks.
0:28:25 > 0:28:27It's got some lovely roses in there.
0:28:27 > 0:28:29It's got some of our best dahlias in there, it's good.
0:28:29 > 0:28:31It says a lot about us, I think.
0:28:33 > 0:28:37Chrysanthemums are really difficult to grow to show standard.
0:28:37 > 0:28:41They need to have strong stems, fresh, well balanced heads
0:28:41 > 0:28:44and flowers that are free from blemishes.
0:28:44 > 0:28:48For the pedestal arrangement, Jonathan is looking for a clear
0:28:48 > 0:28:53outline of foliage, an illusion of depth and a definite focal point.
0:28:58 > 0:29:00The leaves are very fresh.
0:29:00 > 0:29:03They're nice and clean, the stems are nice and straight,
0:29:03 > 0:29:06but unfortunately the flowers are rather uneven.
0:29:06 > 0:29:09This one is showing the true characteristic of the flower,
0:29:09 > 0:29:11whereas this one, the heads are dropping down
0:29:11 > 0:29:13and there's some markings on them.
0:29:13 > 0:29:15- It's done that in the last half an hour.- Half an hour.
0:29:15 > 0:29:17- Really?- Mm.- Honestly.
0:29:17 > 0:29:19- That's gardening, isn't it? - That is gardening, yeah.
0:29:19 > 0:29:22- You know, they'll be all right next week.- Yeah.
0:29:22 > 0:29:23THEY LAUGH
0:29:28 > 0:29:31Well, I think it's a really vibrant arrangement
0:29:31 > 0:29:32and I'm pleased to see there are
0:29:32 > 0:29:35spray chrysanthemums tucked down in here.
0:29:35 > 0:29:39But what is clever, they've made use of chrysanthemum foliage.
0:29:39 > 0:29:42Everything's leading back to this central point
0:29:42 > 0:29:45and we have got a defined focal area. These wonderful, big,
0:29:45 > 0:29:47showish, shaggy heads of aster.
0:29:47 > 0:29:51And these are like the cancan girls, kicking their skirts up and saying,
0:29:51 > 0:29:54"Look at me," and they're really leading the eye into that area.
0:29:54 > 0:29:57So congratulations, it's big, it's bold, it's bountiful,
0:29:57 > 0:29:59it's beautiful.
0:30:04 > 0:30:07So this is Myss Reanne. Looking very good.
0:30:07 > 0:30:09It's what I want to see in a spray chrysanth.
0:30:09 > 0:30:11The flowers are spread evenly. You can see them all,
0:30:11 > 0:30:12they're not bunched up.
0:30:12 > 0:30:16It's just as well I'm a tall bloke, cos if I were a shorty,
0:30:16 > 0:30:17you'd never be able to look down.
0:30:17 > 0:30:20So possibly I'd have just taken a little bit of the stem off
0:30:20 > 0:30:23so you can see them better. Yep, good entry.
0:30:23 > 0:30:25- Thanks.- Thank you, Jim.
0:30:29 > 0:30:34This has become visually a little bit funereal and as I look
0:30:34 > 0:30:38in here you've got your round dahlias of differing scales.
0:30:38 > 0:30:42You've got your round chrysanthemums, they're all similar in shape.
0:30:42 > 0:30:44It stops halfway.
0:30:44 > 0:30:47It's like it's almost been trapped in some automatic doors
0:30:47 > 0:30:49and you've lost half your flowers down here.
0:30:53 > 0:30:57Interestingly, that chrysanths come from north and central Russia,
0:30:57 > 0:30:59and China.
0:30:59 > 0:31:01I don't know where these have come from.
0:31:01 > 0:31:05I'm sorry, lads, this is everything I don't want to see.
0:31:05 > 0:31:09These, to be honest with you, lads, have gone past their sell-by date.
0:31:13 > 0:31:16In feng shui, chrysanthemums symbolise optimism
0:31:16 > 0:31:21and I think this is an optimistic attempt at a pedestal here.
0:31:21 > 0:31:24I notice with the pussy willow here,
0:31:24 > 0:31:27it's actually not in foam. You've pegged it onto the back.
0:31:27 > 0:31:29Had you have placed that into the top of the foam,
0:31:29 > 0:31:31it would've give you a bit more height.
0:31:35 > 0:31:41Good foliage. Lovely, clean foliage and there's good colour on there.
0:31:41 > 0:31:43They're not marked in any way.
0:31:43 > 0:31:46The only downside of it is that you've got the big boy
0:31:46 > 0:31:49in the middle here and his little mates round the side
0:31:49 > 0:31:53and when you're looking for it, you want a spray, as the name implies.
0:31:58 > 0:32:01I like the undulations of movement through here.
0:32:01 > 0:32:05It's got a wonderful rhythmic feeling to it with space
0:32:05 > 0:32:09in between so it's not packed, it's not just one mass of flower.
0:32:09 > 0:32:10Space is really important
0:32:10 > 0:32:14because it allows each little thing be its own star performer.
0:32:14 > 0:32:17That's good workmanship and good technique. A great attempt.
0:32:22 > 0:32:25These are a little bit too tight.
0:32:25 > 0:32:26That, you've just got the one.
0:32:26 > 0:32:28It would be nice if that one had been in there
0:32:28 > 0:32:31and you found another one but you're going to tell me,
0:32:31 > 0:32:33- "Jim, this is the best we could find."- That was it.- Yes.
0:32:33 > 0:32:35But nevertheless, good attempt.
0:32:41 > 0:32:45As I analyse it, it's quite an odd shape altogether because
0:32:45 > 0:32:47you've left quite a visible ring.
0:32:47 > 0:32:49You've cut foliage very short.
0:32:49 > 0:32:52I'd have liked to see that falling over.
0:32:52 > 0:32:56I actually feel I could lift that off and place it anywhere
0:32:56 > 0:33:00because it's on here but it looks like it doesn't want to be.
0:33:05 > 0:33:08Jim, would you please make your award
0:33:08 > 0:33:10for the specimen chrysanthemums?
0:33:10 > 0:33:12I will indeed.
0:33:12 > 0:33:15Alex and Ed, they're what I wanted to see.
0:33:15 > 0:33:20Spray chrysanths, well spread out, good foliage and so,
0:33:20 > 0:33:22Alex and Ed, Best In Show. Well done!
0:33:27 > 0:33:32Jonathan, who is going to get Best In Show for their pedestal
0:33:32 > 0:33:34floral arrangement?
0:33:34 > 0:33:37Well, this week's Make challenge has been a really tough one.
0:33:38 > 0:33:43When I see a design like this, it's just so classical and country.
0:33:43 > 0:33:46I love your confidence in gathering all this
0:33:46 > 0:33:51material from your allotment and working it in this splendid array.
0:33:51 > 0:33:55It's like a peacock opening a tail out and saying, "Look at me."
0:33:55 > 0:33:58And that's why, Rupert and Dimi,
0:33:58 > 0:34:01this week I'm awarding you Best In Show!
0:34:06 > 0:34:08Very pleased about the Best In Show for our flower arrangement,
0:34:08 > 0:34:10that's gone very well.
0:34:10 > 0:34:12It was big and explosive and it looked good, I think.
0:34:12 > 0:34:15We did go into it, actually, thinking if we're going to go
0:34:15 > 0:34:17out then we want to go out with a bit of a bang. Let's go a bit
0:34:17 > 0:34:20bananas and obviously that's what he was looking for.
0:34:20 > 0:34:22It is really a good feeling to win the chrysanthemums.
0:34:22 > 0:34:26That's three flower wins out of five so we're really pleased.
0:34:27 > 0:34:29Normally, at this time, I'd say to you go
0:34:29 > 0:34:33and have a rest before you prepare for the Eat challenge.
0:34:33 > 0:34:36However, it will start tonight.
0:34:37 > 0:34:39As always, Thane is overseeing the Eat challenge
0:34:39 > 0:34:44and this week she wants you to make a jelly and a fruit butter.
0:34:44 > 0:34:47Now to ensure your jellies are absolutely crystal clear,
0:34:47 > 0:34:49they need to strain overnight.
0:34:49 > 0:34:54So, we're giving you 30 minutes preparation this evening
0:34:54 > 0:34:56to allow them to drain
0:34:56 > 0:34:59and then you can return tomorrow to complete the challenge.
0:34:59 > 0:35:02You collected all the fruit that you need earlier,
0:35:02 > 0:35:05so your 30 minutes starts now.
0:35:08 > 0:35:12A jelly should be a clear, bright colour with no cloudy pulp
0:35:12 > 0:35:14and it must taste of the ingredients used.
0:35:15 > 0:35:18We may have vastly overestimated how many tomatoes we need.
0:35:20 > 0:35:23Each of those tomatoes weighs almost precisely 100 grams.
0:35:24 > 0:35:26Oh, my God, that's lovely and ripe.
0:35:27 > 0:35:29Might be a little bit overripe, actually.
0:35:31 > 0:35:33So, shall I put the legs out?
0:35:33 > 0:35:34Yeah, yeah, put the legs out
0:35:34 > 0:35:38and then... Cos we're not making an awful lot.
0:35:40 > 0:35:44In order to release the juice, the fruit and water are simmered together.
0:35:46 > 0:35:50Jo and Avril are using redcurrants and rhubarb for their jelly.
0:35:51 > 0:35:53This is heating up nicely now.
0:35:53 > 0:35:57Yeah. Just keep squeezing the currants. They have to break.
0:35:58 > 0:36:01Don't keep them whole because the flavour's inside them.
0:36:01 > 0:36:04Yeah. Is there a masher or anything in there
0:36:04 > 0:36:07- we can squadge it all through with? - No. No.
0:36:07 > 0:36:09Oh, you don't squadge it in there, do you? Cos it goes cloudy.
0:36:09 > 0:36:10Cloudy.
0:36:10 > 0:36:14Alex and Ed are making a tomato and chilli jelly.
0:36:14 > 0:36:16- I mean, we could put your stick blender through that.- Yeah.
0:36:16 > 0:36:19- That would work quite well. - That would.
0:36:19 > 0:36:21So, you're the only people making a savoury jelly
0:36:21 > 0:36:23and I'm really pleased to see it.
0:36:23 > 0:36:27Well, we thought it would maybe go with cheese, maybe.
0:36:27 > 0:36:30So in here we've got tomatoes and a chilli.
0:36:30 > 0:36:33So what are you using for acid in your tomato jelly?
0:36:34 > 0:36:35The tomatoes are...
0:36:35 > 0:36:37They'll be acid enough, you reckon?
0:36:37 > 0:36:40Yeah, and some jam sugar, so with some added pectin sugar.
0:36:40 > 0:36:41Oh, right. Perfect.
0:36:42 > 0:36:45How many more minutes do we have?
0:36:45 > 0:36:49Rupert and Dimi are making blackcurrant and redcurrant jelly.
0:36:49 > 0:36:53Once the fruit is broken down into a pulp, it's poured into a jelly bag
0:36:53 > 0:36:58and left to drip slowly to ensure the juice collected is clear.
0:36:58 > 0:37:00Oh, there's bits in it! No, this won't do.
0:37:00 > 0:37:02- What do you mean? - I can see there's bits in it.
0:37:02 > 0:37:04We have to start again.
0:37:04 > 0:37:07We managed to get some bits underneath the jelly bag,
0:37:07 > 0:37:09which we really don't want.
0:37:09 > 0:37:11It needs to be completely clear.
0:37:11 > 0:37:13The crucial thing is that I don't squeeze this bag.
0:37:13 > 0:37:16- OK, do you want me to wash that?- Quickly.
0:37:16 > 0:37:17SHE LAUGHS
0:37:19 > 0:37:21I'm left holding the baby.
0:37:22 > 0:37:25To be honest, these are coming out... I don't know, bitterness.
0:37:25 > 0:37:27It's not going to matter too much
0:37:27 > 0:37:29because we will be straining it tomorrow.
0:37:29 > 0:37:32Gary and Pete are making a melon and rose petal jelly.
0:37:32 > 0:37:35You're the only people that aren't dripping overnight, is that right?
0:37:35 > 0:37:37We're not dripping, no.
0:37:37 > 0:37:39Very, very different technique you're using.
0:37:39 > 0:37:41It's a different technique. Slightly less work.
0:37:41 > 0:37:44- And you've got your fragrant roses that you won with before...- Yes.
0:37:44 > 0:37:46..so you're pulling that one back in again?
0:37:46 > 0:37:49It's an excellent flavour combination, melon and rose.
0:37:49 > 0:37:51It works really well together.
0:37:53 > 0:37:56- Yeah.- We should just stand here eating melon now.
0:38:00 > 0:38:02Do you think it'll drip through enough?
0:38:02 > 0:38:05Yeah. So just hold... Can you hold that bit there? That bit there?
0:38:06 > 0:38:09That's it, gardeners! Your preparation time is up.
0:38:09 > 0:38:12You will continue the Eat challenge tomorrow
0:38:12 > 0:38:15and we will see you with some hopefully beautifully clear
0:38:15 > 0:38:17jellies bright and early in the morning.
0:38:17 > 0:38:18Good night!
0:38:22 > 0:38:26- Slightly worried about the slow rate ours is dripping through, actually. - It'll be fine, honey.
0:38:33 > 0:38:37Alongside the jellies the gardeners started to prepare last night,
0:38:37 > 0:38:41Thane also wants them to present a fruit butter for the show bench.
0:38:42 > 0:38:47This is the allotmenteers final opportunity to impress the experts.
0:38:47 > 0:38:51At the end of the day, two teams will be leaving the allotment.
0:38:53 > 0:38:56Lovely to see you all looking so rested.
0:38:56 > 0:39:00You have one hour, 15 minutes. Are you ready?
0:39:01 > 0:39:02Off you go!
0:39:04 > 0:39:08Fruit butters can be stored in the fridge and make great spreads
0:39:08 > 0:39:11for toast, waffles, pancakes or scones.
0:39:11 > 0:39:16A fruit butter is a fruit puree that has been well cooked down.
0:39:16 > 0:39:18Should be a bright, clean looking butter,
0:39:18 > 0:39:22very smooth, no pips or stones with the sugar added usually
0:39:22 > 0:39:25much later in the recipe than if you were making jam.
0:39:26 > 0:39:30The fruit needs to be chopped to speed up the pureeing process.
0:39:32 > 0:39:36And if they're using a fruit like rhubarb, they need to remove
0:39:36 > 0:39:37all fibrous strands.
0:39:38 > 0:39:41The idea is you shouldn't have to use that.
0:39:41 > 0:39:43The first time I made it, because the rhubarb was very young,
0:39:43 > 0:39:45- it was fine. - We haven't tasted that yet.
0:39:47 > 0:39:51Jo and Avril are making rhubarb, apple and blueberry butter.
0:39:51 > 0:39:54This is my unfinished butter.
0:39:54 > 0:39:56I've just sieved it all off so I've got a nice, thick syrup now.
0:39:56 > 0:40:00I haven't added the sugar yet, so that's the next process
0:40:00 > 0:40:03but I'm quite happy with the consistency.
0:40:03 > 0:40:06- The butter is, what flavour? - It's rhubarb and strawberry.
0:40:06 > 0:40:09Rhubarb and strawberries really work well together, don't they?
0:40:09 > 0:40:11There's something about the sharpness of the rhubarb
0:40:11 > 0:40:13and the fragrance of the strawberries
0:40:13 > 0:40:14that really works a treat.
0:40:14 > 0:40:16- Have you ever made a butter before? - No.
0:40:16 > 0:40:18I had no idea what it was and in fact,
0:40:18 > 0:40:20my initial research came up with the wrong thing.
0:40:20 > 0:40:22I thought it was butter, sugar and fruit.
0:40:23 > 0:40:26And then did a little bit more research and thought actually,
0:40:26 > 0:40:29"No, it's a good way of using fruit with not too much sugar."
0:40:29 > 0:40:31That's why I like it.
0:40:31 > 0:40:33You can use a lot of fruit with not too much sugar.
0:40:35 > 0:40:39It's also important you don't add too much sugar to begin with.
0:40:39 > 0:40:41If it's sweet enough when you start cooking,
0:40:41 > 0:40:43it's going to be over-sweet when you finish.
0:40:44 > 0:40:48If it is, you can add a bit of lemon juice or something just to
0:40:48 > 0:40:49sharpen up the flavour.
0:40:52 > 0:40:55Rupert and Dimi are making a rhubarb and strawberry butter with
0:40:55 > 0:40:56their own twist.
0:40:57 > 0:40:59So this is vanilla bean paste.
0:40:59 > 0:41:05I prefer this because it actually is the vanilla pods themselves.
0:41:07 > 0:41:09And so you get a proper vanilla taste.
0:41:10 > 0:41:12If I just used vanilla essence,
0:41:12 > 0:41:16you'd get that sort of almost fake vanilla taste and it's not so nice.
0:41:16 > 0:41:18- Basil goes in, does it?- Yep.
0:41:25 > 0:41:29This is a blackcurrant and basil fruit butter.
0:41:29 > 0:41:31That's ready to be sieved through now.
0:41:31 > 0:41:35It's a little bit like a curd but... Same flavours
0:41:35 > 0:41:37but they just go so well together.
0:41:37 > 0:41:38Was it the purple basil?
0:41:38 > 0:41:41Yeah. The variegated one. So...
0:41:41 > 0:41:44- Which is a slightly different flavour, isn't it?- Yes, it is.
0:41:44 > 0:41:46- And more, kind of, aromatic? - Yes, I think so.
0:41:46 > 0:41:48In fact, I'm not sure if it works with normal basil.
0:41:48 > 0:41:50You kind of need the purple.
0:41:51 > 0:41:55The texture of fruit butter should be smooth and velvety.
0:41:55 > 0:41:58Got a rhubarb and redcurrant butter and the butter takes a little
0:41:58 > 0:42:01bit longer because you want all the liquid to come off
0:42:01 > 0:42:03and it's just kind of a labour of stirring love almost.
0:42:03 > 0:42:05This is not far off being ready.
0:42:08 > 0:42:12With the fruit butter under way, it's time to start boiling the jellies.
0:42:14 > 0:42:18To make a jelly, you measure the juice and add an equal volume
0:42:18 > 0:42:19of sugar.
0:42:19 > 0:42:22It's 450 grams per 600 ml of...
0:42:23 > 0:42:25Sugar?
0:42:25 > 0:42:27Yes. Of liquid that you get out.
0:42:27 > 0:42:30That equates to 150 grams of sugar per 200 mls, which is
0:42:30 > 0:42:32what I've gone for.
0:42:33 > 0:42:37Unlike the other gardeners, Gary and Pete chose not to drip their jelly.
0:42:37 > 0:42:40Instead, they left their melon and rose petals
0:42:40 > 0:42:42to soak in sugar overnight.
0:42:42 > 0:42:45Basically, it's like sweet brining rather than salt brining. Yeah.
0:42:45 > 0:42:48So this morning, there was a lovely, syrupy liquid.
0:42:48 > 0:42:51So you boil it up in the pan until it starts to get jellified?
0:42:51 > 0:42:54In a pan with a tiny bit of lemon juice, and a tiny bit of lemon rind, and then...
0:42:54 > 0:42:58And you make sure the sugar's dissolved before you bring it to the boil?
0:42:58 > 0:43:01- Yes. Soft, really soft heat first. - Very, very important. - Soft heat first.
0:43:01 > 0:43:05That's necessary otherwise the sugar will never dissolve
0:43:05 > 0:43:07and it'll be a crystalline jelly.
0:43:07 > 0:43:10Alex and Ed are trying to judge how much chilli to put in their
0:43:10 > 0:43:11tomato jelly.
0:43:11 > 0:43:14Do you think take those out in about five minutes?
0:43:14 > 0:43:16Yeah, we only want a little taste.
0:43:16 > 0:43:18I just probably don't want them boiling in it.
0:43:18 > 0:43:20- It's looking good. - It is looking good.
0:43:20 > 0:43:23Beautiful colour, I saw, when you'd, you know, done the drip overnight.
0:43:23 > 0:43:26- It looked great.- Yeah. We thought it was a bit light on chillies
0:43:26 > 0:43:29so we've just put some extra in. Going to give it...
0:43:29 > 0:43:30A bit of kick.
0:43:30 > 0:43:32..a few minutes, and then take that out.
0:43:37 > 0:43:39- Chillies coming through now, yes. - Yeah. Yeah.
0:43:41 > 0:43:44Some fruits, like tomatoes, need added pectin if the jelly is
0:43:44 > 0:43:46going to set.
0:43:46 > 0:43:50- Can I safely assume that everyone is using pectin added sugar?- No.
0:43:50 > 0:43:51- No.- Oh!
0:43:51 > 0:43:54- No. We're not using pectin sugar. - Blackberries and...
0:43:54 > 0:43:55Blackcurrants.
0:43:55 > 0:43:58Sorry, blackcurrants and redcurrants have a lot of pectin in them.
0:43:58 > 0:43:59Masses.
0:43:59 > 0:44:01- So you shouldn't need to add any pectin.- No. No.
0:44:01 > 0:44:04I think if we were to add pectin added sugar, it would
0:44:04 > 0:44:06- turn to cheese.- It would set to toffee, basically.
0:44:06 > 0:44:08That would be very, very well set and that's not a jelly.
0:44:08 > 0:44:10- A jelly should quiver.- Exactly.
0:44:10 > 0:44:13- A little bit like you do when you're waiting for me to judge!- Exactly!
0:44:15 > 0:44:19One way of judging when the jelly has reached setting point is
0:44:19 > 0:44:20the flake test.
0:44:20 > 0:44:24When the jelly drip solidifies from the edge of a spoon, it's done.
0:44:27 > 0:44:28Come on, jelly.
0:44:31 > 0:44:33Oh, we got it. It's there.
0:44:33 > 0:44:34- How do you know?- Cos I just do.
0:44:36 > 0:44:38- It's melting it. - Is it melting the plastic?
0:44:41 > 0:44:44To keep it wobbly, if we give it a burst of heat to bring it to
0:44:44 > 0:44:47that point, we're not going to force too much water off.
0:44:47 > 0:44:52We don't want it to set too hard, really, do we?
0:44:52 > 0:44:53- It's not there yet, though.- No.
0:44:56 > 0:44:59With just five minutes left, the tension is rising.
0:45:00 > 0:45:04- I'm worried. It's always very anxious.- What?
0:45:04 > 0:45:06It's anxious moments.
0:45:06 > 0:45:08I'm worried that it's going to be too lumpy for her.
0:45:17 > 0:45:19I can't bear to look either.
0:45:21 > 0:45:23Don't know if I've got enough, though.
0:45:25 > 0:45:27That's the smallest jar we've got.
0:45:29 > 0:45:31It's quivering.
0:45:31 > 0:45:32It's probably terrified.
0:45:33 > 0:45:35Right, let's get some labels on those.
0:45:39 > 0:45:42- OK. On the front?- Yep.
0:45:42 > 0:45:44You don't think this looks overly twee?
0:45:44 > 0:45:45It needs to look twee.
0:45:46 > 0:45:49- Uh-oh.- Overfilled.
0:45:49 > 0:45:51Just a little bit.
0:45:51 > 0:45:53I wish I was in that situation, Jo.
0:45:55 > 0:45:58And that's it, time's up! Get ready for judging.
0:45:59 > 0:46:01I'm absolutely covered in it, anyway.
0:46:03 > 0:46:05The butter's nice.
0:46:07 > 0:46:10- Well, they might hate that as well. - You put them on the right ones?
0:46:14 > 0:46:17Now that the jellies have been setting for a couple of
0:46:17 > 0:46:21hours, Thane wants them to be crystal clear with an even colour.
0:46:22 > 0:46:26They should tremble when shaken and have no air bubbles.
0:46:27 > 0:46:31The fruit butter should have a bright, clean appearance and
0:46:31 > 0:46:32be of a smooth consistency.
0:46:33 > 0:46:36The flavour should also taste of the ingredients used.
0:46:39 > 0:46:42First up are Kate and Eleanor who've made a classic
0:46:42 > 0:46:46blackcurrant jelly and a strawberry and rhubarb butter.
0:46:48 > 0:46:53So I'm going to lift up the jar and I'm going to shine through it.
0:46:53 > 0:46:55It's always more difficult with a blackcurrant
0:46:55 > 0:46:59because you're... Actually there, that's lovely.
0:47:02 > 0:47:07And what I'm looking for now is a nice, wobbly jelly.
0:47:17 > 0:47:20Yes, well. I think we've got more of a syrup.
0:47:20 > 0:47:21Yes.
0:47:26 > 0:47:27How much sugar did you put in?
0:47:29 > 0:47:33Not quite the same as the volume of liquid.
0:47:33 > 0:47:35I think that's your big mistake.
0:47:35 > 0:47:39Moving on, we have a strawberry and rhubarb butter.
0:47:45 > 0:47:49This is a very good flavour but...
0:47:49 > 0:47:51Oh!
0:47:51 > 0:47:54..I'm afraid I don't like the seeds in it.
0:47:57 > 0:48:00Rupert and Dimi have produced a blackcurrant and redcurrant
0:48:00 > 0:48:03jelly and a rhubarb and strawberry butter.
0:48:04 > 0:48:09First of all, do my torch test, just to see the clarity of the jelly.
0:48:11 > 0:48:13Yes, it's beautifully clear.
0:48:14 > 0:48:17Now what I'm looking for here is a wobble.
0:48:19 > 0:48:21There was a wobble.
0:48:25 > 0:48:28Eating the jelly, it's not as smooth as I would expect it to be.
0:48:28 > 0:48:31And I think that's because you've reduced it too much.
0:48:32 > 0:48:36Now then, here we have the rhubarb and strawberry butter.
0:48:36 > 0:48:39Oh, yes, that's a very good texture.
0:48:39 > 0:48:41Again, a little stiff, I think.
0:48:45 > 0:48:48The flavour, the balance of strawberry, rhubarb
0:48:48 > 0:48:54and vanilla is very attractive, but the texture, for me, is wrong.
0:48:54 > 0:48:58Alex and Ed have made a tomato and chilli jelly and a rhubarb
0:48:58 > 0:49:00and redcurrant butter.
0:49:02 > 0:49:03Let's try the flavour.
0:49:08 > 0:49:11I asked you what you were using for acid
0:49:11 > 0:49:15and you said you thought your tomatoes were acid enough.
0:49:16 > 0:49:17I think you're wrong.
0:49:17 > 0:49:23A slug of white wine vinegar will not only help it set
0:49:23 > 0:49:25but will add to the savoury taste.
0:49:27 > 0:49:29JAR POPS
0:49:29 > 0:49:31Good pop! There.
0:49:31 > 0:49:33And this is rhubarb and redcurrant.
0:49:33 > 0:49:35Oh, my God!
0:49:38 > 0:49:41- Oh!- Hm.
0:49:41 > 0:49:45I'm just going to chip off a little so that I can taste it.
0:49:51 > 0:49:53I've not chewed many fruit butters before.
0:49:58 > 0:50:01Jo and Avril have made a redcurrant and rhubarb jelly
0:50:01 > 0:50:05and an apple, rhubarb and blueberry fruit butter.
0:50:05 > 0:50:06It's a good colour.
0:50:11 > 0:50:12It's been too cooked.
0:50:16 > 0:50:19What I'm looking for is a clear, fresh flavour -
0:50:19 > 0:50:22something that preserves the fruit you've grown so beautifully
0:50:22 > 0:50:24and takes it through into the winter.
0:50:24 > 0:50:27This, I'm afraid, has been overcooked and we've lost that.
0:50:27 > 0:50:30- Your fruit butter's a mixed fruit butter.- Yes.
0:50:30 > 0:50:33And that's a beautiful texture, look at that.
0:50:34 > 0:50:38I would say that fitted the criteria for a texture of a butter perfectly.
0:50:44 > 0:50:48This is, undoubtedly, the best butter I've tasted so far.
0:50:48 > 0:50:49And I might even go
0:50:49 > 0:50:52so far as to say I wouldn't have minded making this myself.
0:50:52 > 0:50:56I think you've done a very, very good butter here.
0:50:56 > 0:51:00Finally, it's Gary and Pete with their melon and rose jelly
0:51:00 > 0:51:02and blackcurrant and basil fruit butter.
0:51:04 > 0:51:06- Oh!- Oh, dear!
0:51:08 > 0:51:09Oh, dear.
0:51:09 > 0:51:10That didn't set.
0:51:10 > 0:51:12Let's go for taste.
0:51:18 > 0:51:22I'm very impressed with your method of making the jelly.
0:51:22 > 0:51:24I think it's worked very well,
0:51:24 > 0:51:27apart from the fact, of course, it hasn't jelled.
0:51:27 > 0:51:30But I'm searching for the rose.
0:51:31 > 0:51:33JAR POPS
0:51:33 > 0:51:37A nice pop and a beautiful colour.
0:51:44 > 0:51:47Now, one of the problems of using a lot of blackcurrants
0:51:47 > 0:51:51is that it is quite a bully of a flavour.
0:51:51 > 0:51:55I would've liked to have seen this diluted with some apple,
0:51:55 > 0:51:59something just to offset that very, very strong flavour.
0:52:02 > 0:52:05Now Thane has tasted all the preserves, she must decide
0:52:05 > 0:52:08who will win Best In Show.
0:52:08 > 0:52:12Well, I have to say I'm really disappointed this week.
0:52:13 > 0:52:14It's week five.
0:52:14 > 0:52:17Now, I know it was a difficult challenge
0:52:17 > 0:52:21but I didn't get one good jelly.
0:52:21 > 0:52:24There was, of course, one outstanding butter.
0:52:24 > 0:52:28So I think it'll come as no surprise to anyone that this week
0:52:28 > 0:52:32I'm awarding Best In Show to Jo and Avril.
0:52:32 > 0:52:34APPLAUSE
0:52:42 > 0:52:45But now is the difficult bit.
0:52:45 > 0:52:49Our experts, Jim and Jonathan and Thane, have now got to decide
0:52:49 > 0:52:53which two teams will be leaving the garden for good.
0:52:54 > 0:52:58So, if you would like to go to your allotments,
0:52:58 > 0:53:02the team of experts will make their very difficult decision.
0:53:13 > 0:53:18Jo and Avril picking up that last win on Eat changed
0:53:18 > 0:53:21the dynamics of who may be going out, I think.
0:53:22 > 0:53:25I think it's really difficult to say who's at risk.
0:53:25 > 0:53:28I think Pete and Gary are probably at risk because they have
0:53:28 > 0:53:33fewer Best In Shows and have not done terribly well this weekend.
0:53:33 > 0:53:36But as to the other, I have absolutely no idea.
0:53:36 > 0:53:37I think it's wide open.
0:53:42 > 0:53:46These five teams can now smell the final.
0:53:48 > 0:53:51Is there any name you want to put out there who you think has
0:53:51 > 0:53:53deserved and won a place in the final? Jim?
0:53:53 > 0:53:57Well, I obviously think Kate and Eleanor, for me,
0:53:57 > 0:53:59deserve to be there.
0:53:59 > 0:54:01They're real gardeners, they've got a real
0:54:01 > 0:54:06passion for what they do. They work beautifully as a team and certainly
0:54:06 > 0:54:11for me they've delivered in nearly every one of the Grow challenges.
0:54:11 > 0:54:13I think Alex and Ed, also.
0:54:13 > 0:54:15You know, good gardeners, good allotment,
0:54:15 > 0:54:18use plant material creatively.
0:54:18 > 0:54:22Very keen, very enthusiastic and a great team working well together.
0:54:22 > 0:54:24OK, so three other teams to discuss.
0:54:24 > 0:54:27Let's start, then, with Gary and Pete.
0:54:27 > 0:54:28Jim, you're not a huge fan.
0:54:30 > 0:54:31Well, unfortunately,
0:54:31 > 0:54:35the only thing I can say is they've been consistently bad.
0:54:35 > 0:54:38I mean, apart from the runner beans, which was probably their best
0:54:38 > 0:54:43entry in the Grow, the rest of it really has been a disaster.
0:54:43 > 0:54:44I've awarded them two Best In Shows.
0:54:44 > 0:54:49I mean, they made an astonishingly good ploughman's pickle last week.
0:54:49 > 0:54:50No-one else thought of it.
0:54:50 > 0:54:52They're very creative in the kitchen.
0:54:52 > 0:54:55They have found growing flowers a passion
0:54:55 > 0:54:57and I think it's sort of found a new skill there and they're
0:54:57 > 0:55:01enjoying the flowers and there's potential but it's hit and miss.
0:55:01 > 0:55:03What about Rupert and Dimi?
0:55:03 > 0:55:05Well, in the Grow challenge this week,
0:55:05 > 0:55:08they failed miserably with the chrysanths.
0:55:08 > 0:55:12Not a sign of a bloom on them, and the onions,
0:55:12 > 0:55:15yes, they had the choice but they didn't bring the right three.
0:55:15 > 0:55:18And our last couple to discuss...
0:55:18 > 0:55:19Jo and Avril.
0:55:19 > 0:55:24Although they made this superb butter, their jelly was really poor.
0:55:24 > 0:55:28I awarded them Best In Show for the table design but it was a bad week.
0:55:28 > 0:55:30Everybody's table designs were bad
0:55:30 > 0:55:33so it was certainly best of a bad bunch.
0:55:33 > 0:55:37So the tough thing is, two teams have to go this week.
0:55:37 > 0:55:40Only three finalists can go through for next week.
0:55:40 > 0:55:45And of the three teams you're discussing, two of them
0:55:45 > 0:55:47- have won Best In Shows this week. - Exactly.
0:55:47 > 0:55:50So, very, very difficult.
0:56:10 > 0:56:15You know what happens now. The finals are within touching distance.
0:56:15 > 0:56:18We know how much you want to be there
0:56:18 > 0:56:22but unfortunately tonight we must lose two teams.
0:56:25 > 0:56:27And those two teams are...
0:56:34 > 0:56:36..Gary and Pete.
0:56:38 > 0:56:40Well done, mate.
0:56:40 > 0:56:42Yeah, well done. You did good.
0:56:42 > 0:56:44And...
0:56:48 > 0:56:50..Jo and Avril.
0:56:50 > 0:56:54- It's all right. - Thank you for being such...
0:56:54 > 0:56:57- Good luck.- Well done!
0:56:57 > 0:57:00I thought it would be floods of tears there for me.
0:57:00 > 0:57:03Nothing of the sort. I thought, "We've done ourselves proud..."
0:57:03 > 0:57:05Absolutely, yeah.
0:57:05 > 0:57:08..you know, I always look on the bright side of life.
0:57:08 > 0:57:10That's me.
0:57:12 > 0:57:14Give us a hug.
0:57:16 > 0:57:19I think we've done really well to get this far
0:57:19 > 0:57:21and doing it the way we do it.
0:57:23 > 0:57:26It doesn't have to be really hard work, at all.
0:57:26 > 0:57:29You can just get on, do what you want to do
0:57:29 > 0:57:31and eat some really nice food at the end of it.
0:57:32 > 0:57:34It's never nice to say goodbye to anybody
0:57:34 > 0:57:38because they've all put in a tremendous amount of work.
0:57:38 > 0:57:39But at the end of the day,
0:57:39 > 0:57:42I honestly believe the right three are left in the final.
0:57:49 > 0:57:52Next time, it's the final...
0:57:53 > 0:57:56..and the allotmenteers will be bringing their melons...
0:57:56 > 0:57:59They're high maintenance to get them absolutely right.
0:57:59 > 0:58:00..and sweetcorn...
0:58:00 > 0:58:01OK, so that's the one.
0:58:01 > 0:58:04- Pretty perfect looking cobs underneath.- That looks pretty good!
0:58:04 > 0:58:05..dahlias...
0:58:05 > 0:58:07These are the championship winners.
0:58:08 > 0:58:11..and a gift hamper full of produce...
0:58:11 > 0:58:13- You can taste the vodka, you can get the heat, though.- Good.
0:58:13 > 0:58:16..to the show bench for the last time.
0:58:16 > 0:58:19Brought me today three things that I've really enjoyed.
0:58:19 > 0:58:22But who will our prizewinners be?
0:58:22 > 0:58:26The champions of The Big Allotment Challenge are...