0:00:05 > 0:00:08The allotment is a very British institution.
0:00:08 > 0:00:10Everyone wants to grow their own.
0:00:12 > 0:00:17We have brought together nine pairs of the most talented allotmenteers
0:00:17 > 0:00:21in a competition to find Britain's best growers.
0:00:21 > 0:00:23You love growing your veg, don't you?
0:00:23 > 0:00:27Now it's the final and, with only three teams left to battle it out,
0:00:27 > 0:00:29the pressure is on.
0:00:29 > 0:00:31This is it, their very last chance
0:00:31 > 0:00:34to prove their worth to win the competition.
0:00:34 > 0:00:37These are the championship winners.
0:00:37 > 0:00:40This week, there's a double Grow challenge.
0:00:40 > 0:00:43Jim wants to see a perfectly ripe melon...
0:00:43 > 0:00:46They're high maintenance to get them absolutely right.
0:00:46 > 0:00:48..and a faultless cob of sweetcorn.
0:00:48 > 0:00:52But our sweetcorn is decidedly iffy.
0:00:52 > 0:00:55They'll also face their toughest flower-arranging challenge yet.
0:00:55 > 0:00:57I'd very much like to win this one.
0:00:57 > 0:01:02They really need to have upped the game to a much, much higher level.
0:01:04 > 0:01:05And, for the Eat challenge,
0:01:05 > 0:01:09they're making a gift hamper full of their own produce.
0:01:09 > 0:01:10Oh, man alive!
0:01:11 > 0:01:16Now they've reached the final, our three teams have got to dig deep
0:01:16 > 0:01:20to win The Big Allotment Challenge.
0:01:22 > 0:01:26They don't want to let themselves down now. It really is game on.
0:01:43 > 0:01:47Our gardeners have worked tirelessly through a cold, wet spring,
0:01:47 > 0:01:50a hot, dry summer and now it's autumn
0:01:50 > 0:01:57and it's nearly time for our experts to decide who our champions will be.
0:01:57 > 0:01:59Husband and wife team Rupert and Dimi
0:01:59 > 0:02:02love growing unusual things and taking risks.
0:02:03 > 0:02:07This white one is probably more of a challenge than the others.
0:02:07 > 0:02:09They've always shone in the Make challenges.
0:02:09 > 0:02:13It's like a peacock opening a tail out and saying, "Look at me!"
0:02:14 > 0:02:17And they've impressed Thane in their Eat challenges.
0:02:17 > 0:02:20Winner of the sauce and relish are Rupert and Dimi.
0:02:20 > 0:02:22I think there's hope for us.
0:02:22 > 0:02:25I think we could do it this week, fingers crossed. Maybe.
0:02:26 > 0:02:30Best friends Kate and Eleanor have excelled in the Grow challenges.
0:02:30 > 0:02:34Kate and Eleanor, it's the hat trick. Well done.
0:02:34 > 0:02:39They know how to grow flowers, and Jonathan loved their summer wreath.
0:02:39 > 0:02:42For workmanship, for design, Kate and Eleanor.
0:02:43 > 0:02:46But they've always struggled in Eat.
0:02:46 > 0:02:50It's too vinegary, too salty. Really, it's quite horrid.
0:02:50 > 0:02:54I never for one second thought we would get into the final, no.
0:02:54 > 0:02:56All our ambition was not to be thrown out in week one.
0:02:56 > 0:02:59And since then, we've just gone from week to week.
0:02:59 > 0:03:01Intensely competitive...
0:03:01 > 0:03:02Yes!
0:03:02 > 0:03:04..Alex and Ed have come close...
0:03:04 > 0:03:05Wowzer!
0:03:05 > 0:03:09..but still haven't won a best in show for their vegetable Grow.
0:03:09 > 0:03:13They've consistently produced fantastic flowers...
0:03:13 > 0:03:15You have got best in show, well done.
0:03:17 > 0:03:20..and they impressed Jonathan with their topiary tree.
0:03:20 > 0:03:22Good workmanship, creativity.
0:03:22 > 0:03:25You've really come on from last week, you two.
0:03:25 > 0:03:27But they've yet to win an Eat challenge.
0:03:30 > 0:03:33What we've got here is much too much sauce.
0:03:33 > 0:03:37We've had the mindset most of the way through that it's about not losing,
0:03:37 > 0:03:40but today, that very much changes and today's about winning.
0:03:43 > 0:03:45Good morning, gardeners,
0:03:45 > 0:03:50and congratulations on making it here to the final.
0:03:50 > 0:03:52Our first challenge, as always, is Grow
0:03:52 > 0:03:55and, because it's the final, Jim has upped the ante.
0:03:55 > 0:04:00He wants you to produce two specimens for the show bench.
0:04:00 > 0:04:05He wants to see a perfect cob of sweetcorn and a perfect melon.
0:04:05 > 0:04:07The pressure is on. Off you go.
0:04:08 > 0:04:12The finalists need to bring a fresh, well-formed sweetcorn
0:04:12 > 0:04:14with straight, undamaged rows of kernels,
0:04:14 > 0:04:18indicating it's free from pest and disease, to the show bench.
0:04:21 > 0:04:24They also have to present a melon that's perfectly ripe
0:04:24 > 0:04:28with its T-shaped stalk intact, a traditional show bench criterion.
0:04:30 > 0:04:32I left these two crops to the final
0:04:32 > 0:04:35because there can be many hiccups on the way.
0:04:35 > 0:04:38Both of them are not easy plants to grow.
0:04:38 > 0:04:41You need a lot of sun and an awful lot of attention.
0:04:43 > 0:04:45With two best in shows at stake,
0:04:45 > 0:04:48the gardeners have been nurturing both their melons
0:04:48 > 0:04:51and sweetcorn since the competition began five months ago.
0:04:51 > 0:04:55..22, 23, 24, 25. Right.
0:04:56 > 0:04:59By mid-spring, the gardeners begin to sow their sweetcorn.
0:04:59 > 0:05:03- One inch or 2.5 centimetres deep, these need to be.- Yeah.
0:05:07 > 0:05:10If we've not got a perfect cob, I'm going to be really worried.
0:05:10 > 0:05:14What could we do anyway?
0:05:16 > 0:05:20While the sweetcorn is left to germinate for a few weeks,
0:05:20 > 0:05:23the gardeners concentrate their efforts on the second part
0:05:23 > 0:05:24of the challenge - the melons.
0:05:26 > 0:05:30That's one melon plant coming along nicely.
0:05:30 > 0:05:33No particular problems with that.
0:05:33 > 0:05:35Notoriously difficult to grow,
0:05:35 > 0:05:38the gardeners are sowing some melons from seed
0:05:38 > 0:05:41and have also bought in some grafted melon plants.
0:05:41 > 0:05:43Right, so these are the three melons we ordered,
0:05:43 > 0:05:48but we've also got...three or four that we did from seed,
0:05:48 > 0:05:51which are also, these are cantaloupe and they're also cantaloupe.
0:05:51 > 0:05:53So it can go in that.
0:05:53 > 0:05:56- Brill.- It looks really good. Get those in situ.
0:05:56 > 0:05:59Cantaloupe melon is the best variety to grow in the UK,
0:05:59 > 0:06:02but they need plenty of sun to perform well.
0:06:02 > 0:06:06- Job done.- Brilliant. Give them a water. Give them a good drink.
0:06:10 > 0:06:12Now it's finally warm enough,
0:06:12 > 0:06:15attention's turned back to planting the sweetcorn seedlings outside.
0:06:15 > 0:06:19They root quite close to the surface, so you can end up
0:06:19 > 0:06:23hoeing them in a bit... but that's actually very pleasing.
0:06:25 > 0:06:28They're really nice-looking plants.
0:06:28 > 0:06:30When they're ready,
0:06:30 > 0:06:34we'll quite often just take a stove to the allotment and eat them there.
0:06:34 > 0:06:37- We have to dig some holes.- Yeah.
0:06:37 > 0:06:39Shall I grab the other sweetcorn then?
0:06:39 > 0:06:43- Cos they've all got to go in, haven't they?- Yeah, 20 of them.
0:06:43 > 0:06:47- Do you need some stakes for these ones as well, do you think?- Yeah.
0:06:49 > 0:06:50A good day's work.
0:06:50 > 0:06:52It's a brilliant day's work.
0:06:52 > 0:06:54Right, so let's see...
0:06:54 > 0:06:56Having started their sweetcorn in pots,
0:06:56 > 0:07:00Kate and Eleanor are trying a companion planting technique.
0:07:00 > 0:07:03By planting their sweetcorn seedlings with nasturtiums,
0:07:03 > 0:07:07the stronger smelling flowers should hopefully attract aphids away
0:07:07 > 0:07:09from their precious sweetcorn.
0:07:09 > 0:07:13- The nasturtiums in between are doing really fine...- They're doing great.
0:07:13 > 0:07:15..but unfortunately it doesn't really matter about them.
0:07:15 > 0:07:18- No, but they'll look aesthetic. - They do look aesthetic.
0:07:21 > 0:07:23Melon plants need two or three months of heat
0:07:23 > 0:07:26to get a decent sized fruit.
0:07:26 > 0:07:28You can grow this melon both inside and outside
0:07:28 > 0:07:32and I might grow the other one outside.
0:07:32 > 0:07:35While everyone else is growing their melons in the greenhouse,
0:07:35 > 0:07:39Rupert is taking a gamble by attempting to grow one outside.
0:07:44 > 0:07:47As show day draws closer and the temperature's rising,
0:07:47 > 0:07:51everyone's excited to see the first melons forming.
0:07:51 > 0:07:55- I want you to see the amazing thing I've just found.- And what is that?
0:07:55 > 0:07:56Well, you'll never believe it.
0:07:56 > 0:07:59- What? Oh, look!- A melon.
0:07:59 > 0:08:01- Two melons.- Three melons.
0:08:01 > 0:08:03Three melons. That's amazing.
0:08:03 > 0:08:07I'm going to give it a lovely leaf hat cos it doesn't like too much sun.
0:08:08 > 0:08:10So we can take out the growing point of him,
0:08:10 > 0:08:12cos we don't want him to get any bigger.
0:08:12 > 0:08:16We want to keep all the energy in the main stem
0:08:16 > 0:08:20and probably only actually get one melon off each plant.
0:08:20 > 0:08:23There's a little one there. It's amazing.
0:08:27 > 0:08:29As spring turns to summer,
0:08:29 > 0:08:33Rupert and Dimi are giving their sweetcorn a little helping hand.
0:08:34 > 0:08:37So these are now beautifully in flower.
0:08:37 > 0:08:38Yeah, they are, aren't they?
0:08:38 > 0:08:40But if we give them a little tap...
0:08:40 > 0:08:41Oh, you can see the pollen.
0:08:41 > 0:08:45..pollen comes off and it fertilises them down the bottom.
0:08:45 > 0:08:48The male sweetcorn flower is the top of the plant
0:08:48 > 0:08:52and the pollen drops down to the female situated at the base.
0:08:52 > 0:08:55How do you know when you've got it all done? You don't?
0:08:55 > 0:08:58You don't, not until you see whether you've got sweetcorn.
0:08:58 > 0:09:00Just helping nature along.
0:09:02 > 0:09:04With show day just over a month away,
0:09:04 > 0:09:07Alex and Ed have cobs beginning to appear.
0:09:07 > 0:09:10- Shall we have a look at one of these and see...- Yeah, why not?
0:09:10 > 0:09:11..see how ripe it is inside?
0:09:11 > 0:09:14But I think it's too early, really.
0:09:14 > 0:09:16When the tassels have turned chocolate brown,
0:09:16 > 0:09:17it's time to test for ripeness.
0:09:17 > 0:09:19So, too white.
0:09:24 > 0:09:28The hot summer is not only doing wonders for the sweetcorn,
0:09:28 > 0:09:31the melons are developing very nicely too.
0:09:31 > 0:09:34- Look at these.- How many are we up to?
0:09:34 > 0:09:35Two, three, four, five.
0:09:35 > 0:09:37Five. Six. Six.
0:09:37 > 0:09:40I wish this one would maybe hurry up and ripen
0:09:40 > 0:09:43so we could take it off and get the others ripening,
0:09:43 > 0:09:46but I don't know how long it's going to take to ripen.
0:09:46 > 0:09:47But for Kate and Eleanor,
0:09:47 > 0:09:51the ripening process is all happening a bit too quickly.
0:09:51 > 0:09:56We were very depressed to discover that they've ripened so quickly,
0:09:56 > 0:09:58and they have, and there's no way we can save them.
0:09:58 > 0:10:01This is going on the compost heap of life.
0:10:02 > 0:10:03One, two, three.
0:10:05 > 0:10:10Kate and Eleanor now have only one melon left for the show bench.
0:10:10 > 0:10:12Bye-bye, melon.
0:10:15 > 0:10:18With show day just a few weeks away,
0:10:18 > 0:10:21the melons are not their only worry.
0:10:21 > 0:10:24- The sweetcorn plants are just... - They're not very tall.- Yeah.
0:10:24 > 0:10:26These are all just fighting for the nasturtium.
0:10:26 > 0:10:31- Yeah.- It hasn't grown as high as an elephant's eye, has it?- It hasn't.
0:10:31 > 0:10:34Maybe the nasturtiums are not such a great idea.
0:10:34 > 0:10:37We think that somewhere in the nasturtiums,
0:10:37 > 0:10:39there may be some sweetcorn.
0:10:42 > 0:10:44We know no more about it than that.
0:10:50 > 0:10:55As the final show day approaches, it's all about the melons.
0:10:55 > 0:10:57It's quite a good melon.
0:10:57 > 0:11:00- It's a bit mini though.- There's more.- Come on, little fella, grow.
0:11:00 > 0:11:03Let's go and have a look at this melon, then.
0:11:03 > 0:11:05- Ah, I can smell it, sadly.- Oh, dear.
0:11:06 > 0:11:10When it smells like a melon, it's already ripened.
0:11:10 > 0:11:15- Oh, it smells... - Melon perfection.- Ah.
0:11:15 > 0:11:17- So what do we do?- We've got a week and you know what happens,
0:11:17 > 0:11:20cos you know what happened last time.
0:11:20 > 0:11:24- Really grieves me, doing this. - I know. Ah!- Done.
0:11:25 > 0:11:29Kate and Eleanor decide it's better not to waste their melon
0:11:29 > 0:11:31if it's going to be rotten by show day.
0:11:31 > 0:11:37- OK, boys. Sadly...our melon is ripe. - Oh, no.
0:11:37 > 0:11:39Last one we have, the only melon.
0:11:39 > 0:11:42So we thought we would share it with you.
0:11:42 > 0:11:46They now have no melon to present for the show bench.
0:11:46 > 0:11:48- Well, that looks all right, doesn't it?- Certainly does.
0:11:50 > 0:11:52Oh, this is a two-horse race.
0:11:52 > 0:11:54It has to be a two horse, well, it has to be a two horse race -
0:11:54 > 0:11:56they haven't got any melons.
0:11:56 > 0:11:59Sorry, it was just the way you so confidently said that.
0:11:59 > 0:12:03It's a two-horse race with Alex, and Ed probably a nose ahead.
0:12:04 > 0:12:07Our melon will survive, I think.
0:12:07 > 0:12:08And over the next 24 hours,
0:12:08 > 0:12:11probably you should sleep in the greenhouse and...
0:12:14 > 0:12:17It's the day of judgment for the sweetcorn and melons.
0:12:17 > 0:12:20So how many have you got there that are any good?
0:12:20 > 0:12:22- We've got two left. - We've got two left.
0:12:22 > 0:12:23Do you want to have a snip?
0:12:25 > 0:12:27- Da-da!- Oh.
0:12:27 > 0:12:29- It's got its T, just. - Just, yeah.- Yes.
0:12:29 > 0:12:32So you've had to wait all season since you've been here,
0:12:32 > 0:12:34when you planted it and you've had to keep nurturing it.
0:12:34 > 0:12:38- They're high maintenance to get them absolutely right.- They are, yeah.
0:12:38 > 0:12:41- The only outdoor-grown melon.- It is.
0:12:41 > 0:12:43- And I tell you what, that's brave. - Oh, it is brave, I know.
0:12:43 > 0:12:45Very, very, and in the final.
0:12:46 > 0:12:49- Shall we see you snip that off the plant, then?- OK.
0:12:50 > 0:12:52Oh.
0:12:55 > 0:12:57- There we go. - Perfect, beautiful, little melon.
0:12:57 > 0:12:59- That's it. Yeah.- Oh, fingers crossed. - You never know.
0:13:01 > 0:13:04- We ate the last melon...- Never!
0:13:04 > 0:13:07- And what you'd have had would be a rotting melon?- Indeed.
0:13:07 > 0:13:10So you're relying on the cob now.
0:13:10 > 0:13:12We, well... Yes, if we can find one.
0:13:17 > 0:13:18There we go.
0:13:18 > 0:13:21I'm quite excited about this.
0:13:21 > 0:13:23- To reveal...- There we go, so that's the one, so...
0:13:23 > 0:13:26- ..some perfect looking cobs underneath.- That looks pretty good.
0:13:26 > 0:13:29- Yeah, they are. It's exactly what I expected.- Looks beautiful.
0:13:31 > 0:13:35I can't believe that you boys have never won a Grow yet, have you?
0:13:35 > 0:13:36- Neither can we.- No.- No.
0:13:36 > 0:13:41- That's it.- Jim, you've been tough. - Quite incredible.
0:13:41 > 0:13:42They've been there and thereabouts,
0:13:42 > 0:13:45- but it's the ladies that have always pipped you.- Yeah, yeah.
0:13:47 > 0:13:50There are two best in shows at stake
0:13:50 > 0:13:53and, now the sweetcorn and melons have been picked,
0:13:53 > 0:13:55it's time to get them ready for the show bench.
0:13:55 > 0:13:58All the kernels should be even, and they're not.
0:13:58 > 0:14:00- Look at that. Dreadful.- Yeah.
0:14:00 > 0:14:01What do you think of that?
0:14:02 > 0:14:04That's a fantastic corn on the cob.
0:14:05 > 0:14:06Give him his own tray.
0:14:09 > 0:14:13I think this one. I know you're worried about that kernel there.
0:14:13 > 0:14:17It's blemished and... he is looking for no blemishes.
0:14:17 > 0:14:21Jim is looking for a well-formed cylindrical cob
0:14:21 > 0:14:24with straight unblemished rows of tender, plump grains,
0:14:24 > 0:14:26and it should be free from pests and disease.
0:14:28 > 0:14:30The melon needs to be blemish free.
0:14:30 > 0:14:32It should give a little when pressed,
0:14:32 > 0:14:34indicating its perfect ripeness,
0:14:34 > 0:14:37and also be presented with a neat T-handle shape stalk.
0:14:38 > 0:14:42We have no melon and our sweetcorn is decidedly iffy.
0:14:46 > 0:14:48Gardeners, it's time for the judging of Grow.
0:14:56 > 0:14:58Jim doesn't usually taste the show produce,
0:14:58 > 0:15:02as the appearance best indicates how well the product has been grown.
0:15:08 > 0:15:11- I believe this one is Orange Sherbet...- Yep.
0:15:11 > 0:15:13..which is an outdoor variety.
0:15:13 > 0:15:16It's got a few blemishes on it,
0:15:16 > 0:15:19but seeing it's an outdoor one, we'll get away with that.
0:15:19 > 0:15:24What I also want to be able to do...is to press it
0:15:24 > 0:15:27and it should give, which means it's fresh.
0:15:27 > 0:15:28And does it?
0:15:30 > 0:15:31Um...no.
0:15:31 > 0:15:34This is really, really firm.
0:15:34 > 0:15:35We don't...we want a nice sweet melon
0:15:35 > 0:15:38- and presumably it should be bright orange inside.- Yep.
0:15:42 > 0:15:45Or a more lime green, unripe melon.
0:15:46 > 0:15:48- Cuts well, though.- Cuts beautifully.
0:15:54 > 0:15:55Mmm. Crunchy.
0:16:02 > 0:16:05We're looking for a very good cylindrical cob,
0:16:05 > 0:16:08we've got that there, and we're looking for very straight rows.
0:16:08 > 0:16:10We can't get them much straighter than that.
0:16:10 > 0:16:14The other thing we want to do is to be able to just squeeze one of them
0:16:14 > 0:16:18and, yes, there's just a little bit of milk coming out of it,
0:16:18 > 0:16:20so that'll tell you that it's ripe.
0:16:20 > 0:16:22The other thing is that we like to see
0:16:22 > 0:16:25a little bit more of the green sheath.
0:16:25 > 0:16:28Sometimes, when you take too much off, you think,
0:16:28 > 0:16:29"What have they got to hide?"
0:16:29 > 0:16:32But nevertheless, great start.
0:16:35 > 0:16:39- The sad and brave story of the missing melon.- Absolutely.
0:16:39 > 0:16:42And I suppose that's gardening, isn't it?
0:16:42 > 0:16:45You'd worked as hard as you could to just get it right for the day
0:16:45 > 0:16:47- and it came a week too soon. - Absolutely.
0:16:47 > 0:16:49It makes it slightly difficult to judge it.
0:16:54 > 0:16:58Right, got a very good cylindrical shape to it, which we want.
0:16:58 > 0:17:01All the sets are in nice straight lines.
0:17:01 > 0:17:05The only pity is it's starting to go off at the top.
0:17:05 > 0:17:06It's just got overripe.
0:17:07 > 0:17:13I can't believe this, girls. You've won three and won them well.
0:17:13 > 0:17:18This is the final - no melon and not the best cobs.
0:17:24 > 0:17:26So this particular melon is Sienne?
0:17:26 > 0:17:27- Sienne.- Sienne, yes.
0:17:27 > 0:17:31Yep, and good cantaloupe variety.
0:17:31 > 0:17:35Lovely markings on it, just what you'd expect to see,
0:17:35 > 0:17:37and by the signs of it, look, that is going brown,
0:17:37 > 0:17:42so I'm hoping...yes, it's just giving that little bit of give
0:17:42 > 0:17:46when I touch it, a good sign that it's fresh and ready to eat.
0:17:46 > 0:17:49So could this be the moment, lads?
0:17:49 > 0:17:51Right, I'm just going to cut one section here.
0:17:51 > 0:17:56- Now, what colour are we looking for inside on this one?- A rich orange.
0:17:56 > 0:17:59Rich orange, OK. Let's see.
0:17:59 > 0:18:02Let's see now. Oh, yes!
0:18:02 > 0:18:06Now, look at that. Well done, that looks amazing.
0:18:10 > 0:18:12Mmm. Mmm, mmm, mmm.
0:18:17 > 0:18:18Yep, thumbs up from Jim.
0:18:18 > 0:18:19And tasting good too.
0:18:26 > 0:18:28Lovely cylindrical shape.
0:18:28 > 0:18:31Look at the silk there, that's exactly what you want to see.
0:18:31 > 0:18:33That's telling you it's virtually ready.
0:18:33 > 0:18:35Yes, you've got a nice lot of the sheath on it
0:18:35 > 0:18:39and let's just give it a pop and see.
0:18:39 > 0:18:41Yep, this is looking good.
0:18:43 > 0:18:45It's time for Jim to decide
0:18:45 > 0:18:48who has won best in show for the melon and the sweetcorn.
0:18:51 > 0:18:54Well, this is a two-melon race, isn't it?
0:18:54 > 0:18:58And at the end of the day, we don't have to deliberate long.
0:19:01 > 0:19:05- Lads, you've finally cracked it, best in show. Well done.- Thank you.
0:19:05 > 0:19:07- Alex and Ed.- Congratulations.
0:19:07 > 0:19:08Well, as you know,
0:19:08 > 0:19:14there is one more best in show to come for this challenge.
0:19:14 > 0:19:18Right, so this time at least we had the three corns on display.
0:19:24 > 0:19:27There was one that had all the qualities I wanted to see,
0:19:27 > 0:19:30and so this is a great start for you, lads.
0:19:30 > 0:19:33Once again, best in show... Alex and Ed.
0:19:33 > 0:19:35- Double champions of Grow. - Well done, lads, well done.
0:19:35 > 0:19:38- Here we go, Ed and Alex. - Thank you very much.- Well done.
0:19:40 > 0:19:43- They're great. - There's not just sweet,
0:19:43 > 0:19:46- but there's savoury in there too.- Good taste. Lovely.
0:19:46 > 0:19:48And juicy and just really ripe.
0:19:48 > 0:19:50The melon was bad luck.
0:19:50 > 0:19:52The sweetcorn was bad growing
0:19:52 > 0:19:55- and they're two totally different things, I think.- Mmm.
0:19:57 > 0:19:59You'd think it would be statistically difficult
0:19:59 > 0:20:01to come second in so many challenges,
0:20:01 > 0:20:04but nevertheless we seem to have managed it.
0:20:07 > 0:20:11The allotments are jam packed with not only fruit and vegetables,
0:20:11 > 0:20:14but flowers too. In the next challenge,
0:20:14 > 0:20:18our allotmenteers will have to produce prize-winning dahlias
0:20:18 > 0:20:21and this is their very last chance to impress expert Jonathan
0:20:21 > 0:20:24in his final floral challenge.
0:20:24 > 0:20:28We're on to our second challenge which, as you know, is Make.
0:20:28 > 0:20:35Jim would like to see three of the best specimens you have of dahlia.
0:20:35 > 0:20:39What you don't know is what Jonathan would like you to do
0:20:39 > 0:20:41and, this week, he's pulled out all the stops.
0:20:41 > 0:20:45It is a hanging design.
0:20:45 > 0:20:48Gardeners, this week, for the first time in the competition,
0:20:48 > 0:20:54I'd like you to create your own suspended hanging container.
0:20:54 > 0:20:58The design's going to be judged from 360 degrees.
0:20:58 > 0:21:01You will have an hour and 30 minutes to complete this challenge.
0:21:01 > 0:21:03Good luck. Off you go.
0:21:06 > 0:21:09The three dahlias need to have long straight stems
0:21:09 > 0:21:11with fresh, clean heads,
0:21:11 > 0:21:15be in good condition and free from blemishes and pest damage.
0:21:15 > 0:21:18In order to get a good, all-round dahlia,
0:21:18 > 0:21:20there's a lot of work that goes on in that growing period.
0:21:20 > 0:21:22You need to pinch out the shoots
0:21:22 > 0:21:26so that you've got excellent flowers forming ready for the show bench.
0:21:29 > 0:21:32A firm favourite among competitive growers,
0:21:32 > 0:21:34dahlias belong to the aster family,
0:21:34 > 0:21:36along with daisies and sunflowers.
0:21:36 > 0:21:39There are over 20,000 different varieties.
0:21:42 > 0:21:44Dahlia season usually begins in early spring
0:21:44 > 0:21:49and continues through the summer, so deciding when to plant them is key.
0:21:50 > 0:21:53Let's have a look and see what we've got.
0:21:53 > 0:21:55Kate and Eleanor start as soon as possible,
0:21:55 > 0:21:58putting dahlia tubers straight into the ground.
0:22:00 > 0:22:03Just can't believe that dahlias are ever going to grow, can you?
0:22:05 > 0:22:08Tubers are thickened, underground plant structures
0:22:08 > 0:22:10that store food during the winter months
0:22:10 > 0:22:13to provide energy and nutrients for re-growth.
0:22:17 > 0:22:20Alex and Ed started theirs off in the greenhouse.
0:22:20 > 0:22:22These are the championship winners.
0:22:22 > 0:22:24And now they're ready to be planted out.
0:22:24 > 0:22:29I've been growing dahlias just for fun for a few years.
0:22:29 > 0:22:33I went and ordered some names after some of the women in my family.
0:22:33 > 0:22:36They're all going to be great.
0:22:36 > 0:22:38So who's Enid in your life?
0:22:38 > 0:22:40Enid is my mother-in-law's middle name.
0:22:40 > 0:22:42I was unsuccessful in finding a Marge.
0:22:45 > 0:22:47That's looking good, that one.
0:22:47 > 0:22:49This is getting too big for the pot.
0:22:54 > 0:22:58Dahlias need lots of nutrients, so the ground has to be well prepared
0:22:58 > 0:23:01by digging in organic matter and fertiliser.
0:23:01 > 0:23:03I'm going to fill the hole
0:23:03 > 0:23:09- with a little bit of fish, blood and bone fertiliser.- Wonderful.
0:23:15 > 0:23:17Dahlias are susceptible to frost,
0:23:17 > 0:23:19so Rupert and Dimi are taking no chances.
0:23:19 > 0:23:22- We'll need stakes. It's fine.- Good.
0:23:25 > 0:23:28As the days get longer, all the teams have been struck
0:23:28 > 0:23:31with one of the commonest garden pests - black fly.
0:23:31 > 0:23:34They like the stalks and the young flowers,
0:23:34 > 0:23:36the young new bits of the plant,
0:23:36 > 0:23:40so what we're going to do is spray it up with an insecticide,
0:23:40 > 0:23:43just to kill off the black fly, basically.
0:23:45 > 0:23:50All gardeners have been provided with a non-toxic organic spray.
0:23:50 > 0:23:54Well, I've zapped the buds of these that have got black fly on,
0:23:54 > 0:23:57so we'll check on Sunday and see what's happened.
0:24:01 > 0:24:03As spring turns to summer,
0:24:03 > 0:24:06Alex and Ed are trying to sustain the moisture in their soil
0:24:06 > 0:24:08by a process called mulching.
0:24:08 > 0:24:09It'll keep the soil a bit cooler,
0:24:09 > 0:24:14keep the water in and hopefully... will give some amazing dahlias.
0:24:16 > 0:24:19Alex, we sadly lost the dahlia named after my mother-in-law.
0:24:19 > 0:24:23I don't think I'll make any more jokes than that about it.
0:24:28 > 0:24:32Their hard work seems to have paid off.
0:24:32 > 0:24:34At last, the dahlias are blooming.
0:24:38 > 0:24:39Now, that is a perfect dahlia.
0:24:39 > 0:24:41Yeah, it is.
0:24:41 > 0:24:44This variety's a bonny brand, they're absolutely stunning.
0:24:44 > 0:24:48- Its lovely, isn't it? It's a shame they don't smell.- Nothing at all?
0:24:48 > 0:24:51No, they smell of dahlia, which is a kind of a...
0:24:51 > 0:24:53It's a planty smell rather than a perfume.
0:24:53 > 0:24:56- If they were fragranced, nobody would look twice at roses.- No.
0:24:58 > 0:25:02But, like all show flowers, dahlias need constant maintenance.
0:25:03 > 0:25:05One thing I have noticed about dahlias
0:25:05 > 0:25:09is that you have to deadhead them just as the flower is going over,
0:25:09 > 0:25:13because they close up and it's very difficult to tell a dahlia bud
0:25:13 > 0:25:16from a dead over-gone dahlia,
0:25:16 > 0:25:19so I found it much easier to snip them, literally,
0:25:19 > 0:25:21as the flowers have just started to go.
0:25:27 > 0:25:32We are very competitive and we're going for it.
0:25:32 > 0:25:36I don't think we're intimidated by Ed's dahlia manning...reputation.
0:25:36 > 0:25:39I mean, after all, they had the most amazing carrots and, I mean,
0:25:39 > 0:25:42their onions were a sight to behold,
0:25:42 > 0:25:45- but we still beat them on both, so...- Who knows?
0:25:45 > 0:25:48- Our little pom-poms might come forth.- Yeah.
0:25:48 > 0:25:50I think we're in quite good shape for those.
0:25:50 > 0:25:53- I think we've got reasonable dahlias.- Yeah, we do. I think we do.
0:25:53 > 0:25:56- I think they're very pretty. - We've got a lot of dahlias as well.
0:26:01 > 0:26:06It's show day and time for the gardeners to pick their best blooms.
0:26:06 > 0:26:08Yeah, what about that one?
0:26:08 > 0:26:10Too far gone in the middle.
0:26:10 > 0:26:13We're just going to cut all these and then lay them out
0:26:13 > 0:26:16and look and see if we've got three that look similar.
0:26:18 > 0:26:21It's not only the dahlias they have to worry about.
0:26:21 > 0:26:23They have to ensure they have enough plant material
0:26:23 > 0:26:25to make their floral arrangements.
0:26:29 > 0:26:33Here's Jonathan's guide for how to make a hanging design.
0:26:33 > 0:26:37Firstly, establish a secure method to suspend the design.
0:26:37 > 0:26:42Do remember, once it's completed, it really does become quite heavy.
0:26:42 > 0:26:45Start off by covering the large surface area
0:26:45 > 0:26:48with a good selection of foliage.
0:26:48 > 0:26:50Use trailing and hanging plant material
0:26:50 > 0:26:53to create interesting movement and rhythm.
0:26:53 > 0:26:56Remember, dahlias have a very thin stem
0:26:56 > 0:26:58supporting a large headed flower,
0:26:58 > 0:27:02so it's best to place them into the arrangement towards the end.
0:27:02 > 0:27:04By following these few tips,
0:27:04 > 0:27:06you really can create a real floral spectacle.
0:27:10 > 0:27:13We obviously have to make the thing and we have to tie it up...
0:27:13 > 0:27:15- Mm-hm.- ..cos then we can hide all this, can't we?- Yeah.
0:27:15 > 0:27:18And then we would tie the chillies round as a base...
0:27:18 > 0:27:21- because there's lots of greenery. - So we've got four...chillies,
0:27:21 > 0:27:24- cos we've got to do this side as well, don't forget.- Yeah. Yep.
0:27:26 > 0:27:30They've picked all their materials and now they head to the greenhouse
0:27:30 > 0:27:33for their most difficult floral assignment yet.
0:27:35 > 0:27:38The Make challenge offers two best in show awards -
0:27:38 > 0:27:43one for the best show dahlia and one for the best hanging design.
0:27:43 > 0:27:46Good luck, and your hour and a half starts now.
0:27:51 > 0:27:53The first thing our finalists need to do
0:27:53 > 0:27:56is concentrate on their three show dahlias for Jim.
0:27:58 > 0:28:01If you snap one, then we'll be finished.
0:28:01 > 0:28:03It's those two, I'm telling you.
0:28:03 > 0:28:06Once they've chosen their dahlias, they leave them in water
0:28:06 > 0:28:09and get to work on Jonathan's hanging design.
0:28:09 > 0:28:13As the final Make challenge, this is by far the most difficult.
0:28:13 > 0:28:16The fact that it's going to be judged from every angle
0:28:16 > 0:28:17is a huge challenge in itself,
0:28:17 > 0:28:21so I just hope our gardeners get it right from the offset
0:28:21 > 0:28:22and use flowers creatively.
0:28:22 > 0:28:24If they don't, it's going to look standard.
0:28:24 > 0:28:27I don't want to see standard at this level in the competition.
0:28:30 > 0:28:34Floral foam must be saturated with water before adding any flowers,
0:28:34 > 0:28:37otherwise the arrangement won't last.
0:28:38 > 0:28:41- I'm not quite sure what the best approach is.- Right.
0:28:44 > 0:28:47We never, ever would shape it while it's dry
0:28:47 > 0:28:49and pack it in and bash it in,
0:28:49 > 0:28:51because that's damaging the surface area.
0:28:51 > 0:28:54That's really detrimental to the flowers.
0:28:54 > 0:28:55It impedes the process of it
0:28:55 > 0:28:58to allow the water to go into the flowers.
0:28:58 > 0:28:59How are you doing?
0:28:59 > 0:29:01I think I'm nearly soaked.
0:29:01 > 0:29:03- Hold on.- The pot is bloody heavy.
0:29:03 > 0:29:06The basket needs to be secured properly
0:29:06 > 0:29:10so that the design can withstand the weight of flowers and water.
0:29:10 > 0:29:13- It's not slipping. - No, that's pretty good.
0:29:13 > 0:29:15- How big do you want to make this? - Shall we put something in?
0:29:15 > 0:29:18They're going to use the foliage first.
0:29:18 > 0:29:21It's important to start with the foliage first
0:29:21 > 0:29:24to disguise the foam and establish the overall design.
0:29:26 > 0:29:27One more this end?
0:29:27 > 0:29:28Yeah, three might be enough.
0:29:31 > 0:29:34And then twizzle it round so you've got that
0:29:34 > 0:29:37and then we're going from the bottom and up to the top again.
0:29:39 > 0:29:42Don't leave big gaps and start packing flowers in
0:29:42 > 0:29:45close and tight at this early stage.
0:29:45 > 0:29:46Flowers go in later.
0:29:46 > 0:29:50The idea is to have a vague framework of chillies
0:29:50 > 0:29:55and then fill in. Looks a bit... bit of a mess at the moment.
0:29:58 > 0:30:03The picture I've got at the moment is I want it to go both upwards
0:30:03 > 0:30:07and then to cascade as well on both levels.
0:30:07 > 0:30:11- And that is a challenge, when you've got two areas to work on.- Yes.
0:30:11 > 0:30:13You either have to do a really stark contrast
0:30:13 > 0:30:17- that is distinctly different with a subtle link...- Yes.
0:30:17 > 0:30:20..or we need it to overall visually harmonise together.
0:30:20 > 0:30:21That's the path we're going.
0:30:21 > 0:30:24Are we ready for flowers yet, do you think?
0:30:24 > 0:30:26I think we probably are, don't you?
0:30:26 > 0:30:30Jonathan will be judging this design from 360 degrees,
0:30:30 > 0:30:34so there's nowhere our finalists can escape his scrutiny.
0:30:34 > 0:30:39We're not going to fall foul by not having enough stuff underneath here.
0:30:41 > 0:30:45It's a big, country, sort of vintage style globe.
0:30:45 > 0:30:47I guess you might put it in, like, maybe a big barn...
0:30:47 > 0:30:50or something, in a hallway, yeah. That'd be amazing.
0:30:50 > 0:30:52Perhaps a double staircase type thing.
0:30:53 > 0:30:57I'd very much like to win this one and I think this looks quite good.
0:30:57 > 0:31:00Actually, you know what we need to do? If we take this down...
0:31:00 > 0:31:04Yes, it needs a bit of eucalyptus there, actually, doesn't it?
0:31:04 > 0:31:06It's just the world's hardest task, to do this well.
0:31:06 > 0:31:10Choosing flowers, there's designing a floral arrangement,
0:31:10 > 0:31:13there's making it and then there's having other people look at it.
0:31:14 > 0:31:19The gardeners are using everything they can in order to stand out.
0:31:19 > 0:31:20So these are white aubergines,
0:31:20 > 0:31:23I'm just wiring them to pop them in
0:31:23 > 0:31:28and then just find somewhere to sort of nestle it in amongst the foliage.
0:31:28 > 0:31:31We've probably done what we usually do and played it too safe
0:31:31 > 0:31:35and gone for specimens that are the same
0:31:35 > 0:31:38rather than specimens that show themselves off to the best advantage.
0:31:38 > 0:31:4115 minutes left. 15 minutes.
0:31:44 > 0:31:46Don't squeak with worry. It's OK.
0:31:46 > 0:31:49I think some of them we've just pushed too far in.
0:31:49 > 0:31:53- Borage. Shall we put borage in there? - Yes, I haven't put any borage in.
0:31:53 > 0:31:56- Just look for gaps now and... - Yeah, that's what I'm doing.
0:31:56 > 0:31:58..just snip anything that's the wrong...
0:32:02 > 0:32:04I can't find the scissors.
0:32:04 > 0:32:07If we just give ourselves a bit more dark with these round the base,
0:32:07 > 0:32:09- in the bottom bit, then it does lighten up, doesn't it?- Yeah.
0:32:09 > 0:32:13This is too dominant. We haven't got anything that goes out beyond it.
0:32:13 > 0:32:15Do you think we should lose that one?
0:32:15 > 0:32:17There's a bit of a gap just here.
0:32:17 > 0:32:18One minute left.
0:32:20 > 0:32:23Just some of these darker oranges in the bottom.
0:32:23 > 0:32:25Aubergines in there. That's quite nice.
0:32:25 > 0:32:26I think we need to trim that.
0:32:26 > 0:32:30- Just think it needs something there. - One of those?- Yeah, let's try that.
0:32:30 > 0:32:32- Actually, that's not bad. - Looking pretty good.
0:32:32 > 0:32:34Gardeners, that's it, time's up.
0:32:38 > 0:32:40So it's the toughest challenge for us.
0:32:40 > 0:32:42We've gave it our best shot.
0:32:42 > 0:32:44We pulled out all of the stops in this one
0:32:44 > 0:32:47because it's a challenge that we think we could win
0:32:47 > 0:32:50if we went big and sort of just went for it as much as possible.
0:32:50 > 0:32:53The floral arrangement was extremely challenging,
0:32:53 > 0:32:56both technically and actually filling it up
0:32:56 > 0:33:00- with flowers and greenery that looked right.- Mmm.
0:33:02 > 0:33:06As usual, there are two best in shows for the Make challenge.
0:33:06 > 0:33:08Jim will be looking for three dahlias that have fresh,
0:33:08 > 0:33:12identical blooms with long, straight stems and no damage.
0:33:13 > 0:33:16Jonathan will be looking for a striking hanging design
0:33:16 > 0:33:18that has used materials creatively.
0:33:20 > 0:33:24It's being judged from 360 degrees, so he wants to see a balanced shape.
0:33:29 > 0:33:32Yes, this is exactly what I want to see in a pom.
0:33:32 > 0:33:37Good, straight stems. Lovely colour, really is gorgeous colour.
0:33:37 > 0:33:41Good even display of bloom, they're all matching. Good start, girls.
0:33:46 > 0:33:49I love this depth of dahlia repeated through here.
0:33:49 > 0:33:54I'm delighted to see that you've covered every aspect of this globe.
0:33:54 > 0:33:58You've used some plant material that gives it a creative touch,
0:33:58 > 0:34:01but sadly the overall impact has not quite worked
0:34:01 > 0:34:06and I saw Eleanor inflicting floral foam abuse.
0:34:06 > 0:34:11You were bashing that floral foam into the basket in its dry form,
0:34:11 > 0:34:15not even pre-soaked, so I know that that isn't properly soaked in there.
0:34:21 > 0:34:25One of the characteristics we look for is that the stem is
0:34:25 > 0:34:29strong enough to support the flower. Now, unfortunately, in this case,
0:34:29 > 0:34:31you can see that it's hanging its head right over.
0:34:31 > 0:34:34This one is beginning to start to fade.
0:34:34 > 0:34:36They are looking rather tired.
0:34:41 > 0:34:43The clarity of the shape is really important
0:34:43 > 0:34:45and you've achieved a good shape
0:34:45 > 0:34:46and you did that very early on
0:34:46 > 0:34:50by sensibly working foliage throughout here.
0:34:50 > 0:34:51There's good touches in here.
0:34:51 > 0:34:54You've got the aubergines, you've got the cabbage,
0:34:54 > 0:34:57you've got the physalis flower, seed heads of the scabious,
0:34:57 > 0:35:00these lovely features in there. It's a really good attempt.
0:35:05 > 0:35:07Nice straight stems.
0:35:07 > 0:35:11Nice and clean, and not many blemishes on the flower at all.
0:35:11 > 0:35:12In fact, there's none.
0:35:12 > 0:35:16Just a slight unevenness to the actual three blooms,
0:35:16 > 0:35:19but nevertheless it's a good entry, lads.
0:35:24 > 0:35:28It's a real mish-mosh of a lot of different flowers,
0:35:28 > 0:35:33a lot of different colours, a lot of floral foam visible.
0:35:33 > 0:35:36Again, at this stage, I've got higher hopes
0:35:36 > 0:35:40and I would have thought you would have executed a better design.
0:35:42 > 0:35:44The experts now have to decide
0:35:44 > 0:35:47which of the teams will be awarded best in show.
0:35:48 > 0:35:54Alex and Ed, they're three lovely looking cactus dahlia but...
0:35:56 > 0:36:02..tonight...the winners of the best in show, two ladies.
0:36:02 > 0:36:05APPLAUSE
0:36:05 > 0:36:07Well done.
0:36:10 > 0:36:13Jonathan, would you please award best in show for the hanging design?
0:36:15 > 0:36:19This week, there's only one clear obvious winner,
0:36:19 > 0:36:22somebody who again has used plant material creatively
0:36:22 > 0:36:26and has achieved a good, bold design.
0:36:29 > 0:36:32Congratulations, Rupert and Dimi, you are best in show.
0:36:34 > 0:36:35Well done, hon.
0:36:39 > 0:36:40Now, tomorrow is a big day.
0:36:40 > 0:36:45Tomorrow is the last day for you to shine
0:36:45 > 0:36:48and so we want you now to go home,
0:36:48 > 0:36:51get some sleep and come in first thing tomorrow morning
0:36:51 > 0:36:54bright and early, ready to do the final challenge.
0:36:54 > 0:36:56Good night.
0:36:59 > 0:37:02Well, we're very pleased to win, obviously. It's very good.
0:37:02 > 0:37:05Yeah, it just goes to show that, whilst we're still amateurs
0:37:05 > 0:37:09and we don't know everything and we're learning as we go.
0:37:09 > 0:37:11I think we're feeling exceedingly jubilant
0:37:11 > 0:37:13about having won best in show
0:37:13 > 0:37:16because that was not what we were expecting.
0:37:16 > 0:37:19Jonathan's comments are as you would expect them to be
0:37:19 > 0:37:21in the final of a competition like this,
0:37:21 > 0:37:24- but we tried our best.- We did.
0:37:32 > 0:37:36Our finalists have been working tirelessly for 20 weeks
0:37:36 > 0:37:40and their allotments have come to reflect their gardening styles.
0:37:40 > 0:37:42We're on Alex and Ed's plot.
0:37:42 > 0:37:45This plot has certainly paid dividends for them.
0:37:45 > 0:37:47It's an organised plot, a practical plot
0:37:47 > 0:37:50- and it's a good working allotment, isn't it, Jim?- Absolutely.
0:37:50 > 0:37:52Every time you come here, they've done something, you know,
0:37:52 > 0:37:56to the plot, they've kept working it, which is very important.
0:37:56 > 0:37:57- They deserve to be here.- They do.
0:37:57 > 0:38:00- Let's go and have a snoop round someone else's.- Why not?
0:38:03 > 0:38:05Here we are, Kate and Eleanor's plot,
0:38:05 > 0:38:08the last two-woman team standing.
0:38:08 > 0:38:11I think there's an inherent connection with gardening. It's there.
0:38:11 > 0:38:14They're passionate gardeners, they love the plant material,
0:38:14 > 0:38:17they understand about flowers, they understand about vegetables.
0:38:17 > 0:38:21But I think what sums this team up is good natured,
0:38:21 > 0:38:24great sense of humour and simply enjoying what they're doing.
0:38:24 > 0:38:25Absolutely.
0:38:29 > 0:38:32- Oh, look at these flowers.- Ooh! - Aren't they just gorgeous?
0:38:32 > 0:38:34But their Make challenges, Jonathan,
0:38:34 > 0:38:36- you've given them three best in shows.- Yeah.
0:38:36 > 0:38:38They've been star performers and, as I look around here,
0:38:38 > 0:38:40it's full of flower.
0:38:40 > 0:38:42This is a great cutting plot,
0:38:42 > 0:38:44so an allotment can produce produce for eating,
0:38:44 > 0:38:48flowers for cutting, but also it can look decorative, it can look pretty.
0:38:48 > 0:38:51And you stand here in amongst all these allotments
0:38:51 > 0:38:54and you think, "Gosh, what a blessing this has been,
0:38:54 > 0:38:58"to see this wonderful way the earth responds."
0:38:58 > 0:39:02In 20 weeks, from bare earth...and they've really put their heart...
0:39:02 > 0:39:04All the teams have put their heart and soul into it.
0:39:07 > 0:39:11There's just one more challenge before our experts have to decide
0:39:11 > 0:39:14who will be the winner of The Big Allotment Challenge.
0:39:17 > 0:39:20- We really want to impress Thane in the final challenge.- Yeah, massively.
0:39:20 > 0:39:22We've won one Eat, it would be lovely to win another one
0:39:22 > 0:39:24and I think our...potential win depends on it.
0:39:26 > 0:39:29I'm really going to enjoy the last day.
0:39:29 > 0:39:32We've got a challenge coming up we enjoy competing in,
0:39:32 > 0:39:34and I just can't wait to get started.
0:39:35 > 0:39:38We've so far failed to impress Thane
0:39:38 > 0:39:40with almost everything that we've cooked,
0:39:40 > 0:39:42so this is our last chance to impress her.
0:39:42 > 0:39:45- We've never won an Eat...- No.
0:39:45 > 0:39:48..and it'd be fantastic to go out on a best in show Eat.
0:39:56 > 0:40:00Overnight, the rain has gone and it's a beautiful morning
0:40:00 > 0:40:05and you face your final challenge, which is Eat.
0:40:05 > 0:40:07Now, Thane has set this challenge
0:40:07 > 0:40:11and it is to present a beautiful gift basket
0:40:11 > 0:40:15and in that basket three preserves of your own choice
0:40:15 > 0:40:19and an extra ingredient. It is your wild card,
0:40:19 > 0:40:22the ingredients of which are secret from all of us.
0:40:22 > 0:40:27You have one hour 45 minutes to complete this challenge.
0:40:27 > 0:40:29The clock will start as soon as you've all arrived
0:40:29 > 0:40:32back in the greenhouse with everything you need.
0:40:32 > 0:40:34So are you ready? Off you go.
0:40:39 > 0:40:43Their wild card gives them a unique opportunity to impress in this,
0:40:43 > 0:40:44the final challenge.
0:40:44 > 0:40:46It can be anything they choose
0:40:46 > 0:40:49and they've been carefully planning it for months.
0:40:49 > 0:40:52Ah, it's chilli time. Finally get to pick these bad boys.
0:40:52 > 0:40:54How many chillies do you think we need for the infusions, then?
0:40:54 > 0:40:58- Three or four? - Yeah. Well, pick a few more.
0:40:58 > 0:41:04And our wild card is potpourri, which is made with dried flowers
0:41:04 > 0:41:08from our plot which we've grown specifically to be able to dry them.
0:41:09 > 0:41:12- And we'll half them, take the top spikes off...- Yeah.
0:41:12 > 0:41:16- ..take out the choke and they'll cook really quite nicely.- Yeah.
0:41:16 > 0:41:18With four different items to present,
0:41:18 > 0:41:22this is their chance to show me the breadth of their skills,
0:41:22 > 0:41:25that they've taken on board everything and really impress us.
0:41:25 > 0:41:27This could be their very last chance to win.
0:41:31 > 0:41:35The allotmenteers have picked all their ingredients for the last time
0:41:35 > 0:41:36and the preserving can begin.
0:41:39 > 0:41:43You have an hour and 45 minutes. Start now.
0:41:46 > 0:41:49So far in the competition, Alex and Ed, and Kate and Eleanor
0:41:49 > 0:41:52have never won a best in show for Eat
0:41:52 > 0:41:54and the pressure is on to impress Thane.
0:41:54 > 0:41:56You've only got an hour and three quarters,
0:41:56 > 0:41:58but, actually, the presentation is very important today,
0:41:58 > 0:42:01because if you're giving somebody a hamper,
0:42:01 > 0:42:04you want them to open up the hamper and go, "Wow!"
0:42:04 > 0:42:07And not, "Oh, thank you very much."
0:42:07 > 0:42:11Kate and Eleanor are making pickled yellow beetroot, allotment chutney
0:42:11 > 0:42:14and a Middle Eastern delicacy - strawberry sweet spoon -
0:42:14 > 0:42:17as well as a bowl of potpourri as their wild card.
0:42:17 > 0:42:20Eight ounces. Is that what you want?
0:42:20 > 0:42:23- Yes, I think it was exactly what I wanted.- There we are.- Well done.
0:42:26 > 0:42:29The three preserves we're making for our gift basket are
0:42:29 > 0:42:33drunken tomatoes, sweetcorn relish
0:42:33 > 0:42:36and a particular favourite of mine - Dentdale pickle.
0:42:36 > 0:42:37Our wild-card entry,
0:42:37 > 0:42:41I'm making some preserved artichoke hearts in a flavoured olive oil.
0:42:43 > 0:42:47Once I've done this chopping, it'll be onto the samphire prep
0:42:47 > 0:42:50- and then we can...- Actually, the samphire doesn't take long.
0:42:50 > 0:42:53No, and then we can start cooking things.
0:42:55 > 0:42:57Rupert and Dimi are making a sweetcorn relish,
0:42:57 > 0:43:01pineapple flavoured goldenberry jam and, true to form,
0:43:01 > 0:43:04they've grown something risky for their third preserve -
0:43:04 > 0:43:05pickled samphire.
0:43:07 > 0:43:10This sea vegetable naturally grows along the coast,
0:43:10 > 0:43:14so they've had to carefully nurture it with sea salted water.
0:43:14 > 0:43:17- How's the sauce looking? - That looks very good.
0:43:17 > 0:43:21A relish is a condiment made from chopped vegetables and sauce.
0:43:21 > 0:43:24Consistency is the key to its success.
0:43:24 > 0:43:26If it's under boiled, there'll be too much liquid
0:43:26 > 0:43:29and, if over boiled, the sauce will be too dry.
0:43:30 > 0:43:32Oh, it's nice. Bit spicy, bit sweet.
0:43:34 > 0:43:36I'm trying to make a strawberry syrup
0:43:36 > 0:43:38to go on top of the strawberries,
0:43:38 > 0:43:41but in the past I have over boiled it
0:43:41 > 0:43:44and it just set like iron, so I'm trying not to do that.
0:43:44 > 0:43:46It is a lovely, lovely tradition
0:43:46 > 0:43:50- and they make spoon sweets of dozens of different things, don't they? - Yes.
0:43:50 > 0:43:51So it's not like a jam
0:43:51 > 0:43:55and it's offered to you on a spoon when you go to someone's house.
0:43:55 > 0:43:58- Really? So just...- With a cup of coffee.- Oh, one taste, that's it.
0:43:58 > 0:44:02And then this, of course, is one of my absolutely favourite things.
0:44:02 > 0:44:05This is the perfect chutney
0:44:05 > 0:44:07to use those apples that you scrumped off the floor,
0:44:07 > 0:44:09the tomatoes that won't go red,
0:44:09 > 0:44:15the onions you've got left and I just love the thrift of this.
0:44:15 > 0:44:17A chutney is a type of relish
0:44:17 > 0:44:21that usually includes vegetables, spices and sometimes fruit.
0:44:21 > 0:44:24The dried tomatoes are in this pan here,
0:44:24 > 0:44:28then we've got really delicious plum tomatoes,
0:44:28 > 0:44:31these kind of mini cherry plum tomatoes called Cupido.
0:44:31 > 0:44:36They've got them on a very, very low heat so as not to burst the skins...
0:44:36 > 0:44:39Yes. But they need to be warmed all the way through.
0:44:39 > 0:44:43They've got to be cooked, otherwise they're just tomatoes in some oil.
0:44:43 > 0:44:47And this is the marinade for the beetroot chutney,
0:44:47 > 0:44:51which is...vinegar. It's got 20 minutes to infuse before I sieve it.
0:44:53 > 0:44:55So, Dimi, how did you grow this on the allotment?
0:44:55 > 0:44:58- Because this grows with salty water, doesn't it?- Correct.
0:44:58 > 0:45:00It does. We've had to feed it salt water.
0:45:00 > 0:45:02So this'll just be in vinegar...?
0:45:02 > 0:45:05It's in a pickling vinegar with a little bit of sugar
0:45:05 > 0:45:09to take out some of the acid of it and then it's got fennel, pepper...
0:45:09 > 0:45:15- A bit of coriander, hasn't it? - ..and mustard seed.- Very nice. OK.
0:45:15 > 0:45:17Do you want to try a bit of that, please?
0:45:21 > 0:45:22Bit woody?
0:45:22 > 0:45:25Mmm. No, it's not woody. Nice.
0:45:26 > 0:45:29It's important that whatever is being pickled
0:45:29 > 0:45:30is always fully submerged
0:45:30 > 0:45:33so that it all matures at the same rate when stored.
0:45:35 > 0:45:36Well, there's nearly not enough!
0:45:42 > 0:45:44With everything under control,
0:45:44 > 0:45:47it's now time to concentrate on their wild cards -
0:45:47 > 0:45:49the allotmenteers' chance
0:45:49 > 0:45:53to present a unique addition to their gift basket.
0:45:53 > 0:45:56Our wild card is our potpourri.
0:45:56 > 0:46:03These are rose petals, which have been...dried.
0:46:03 > 0:46:05We've been preparing them, I think, since May,
0:46:05 > 0:46:08since the roses were first in bloom.
0:46:08 > 0:46:11Wild card is some artichoke hearts.
0:46:11 > 0:46:12I love artichokes.
0:46:15 > 0:46:18- Well, that was 17 artichokes, so this time...- 17?
0:46:18 > 0:46:22We're going to preserve them in a similar way as an antipasti.
0:46:22 > 0:46:25The ever experimental Rupert and Dimi
0:46:25 > 0:46:29are trying to infuse chilli and vodka for their wild card.
0:46:30 > 0:46:33- You use a cream whipper, which is what this is.- A what?
0:46:33 > 0:46:37- A cream whipper. - Oh. So how does it work?
0:46:37 > 0:46:40The high pressure of the nitrous oxide goes into the liquid.
0:46:40 > 0:46:43That goes into the vegetable, whichever you're using,
0:46:43 > 0:46:44and we're using chillies for this,
0:46:44 > 0:46:49and then, when you release the pressure, it comes out as a gas...
0:46:49 > 0:46:50and it forces the flavour out.
0:46:50 > 0:46:52Can I taste it at this stage?
0:46:52 > 0:46:55I would recommend the tiniest bit on the end of your finger.
0:46:55 > 0:46:58- Let me hold this.- That is bold.
0:47:00 > 0:47:02Oh, man alive!
0:47:10 > 0:47:12This is the final ten minutes.
0:47:13 > 0:47:16Got to get this really tight, with it being tapered.
0:47:19 > 0:47:21Comme ci, comme ca.
0:47:21 > 0:47:25- Let's get those bubbles out.- I was going to do both sides together.
0:47:29 > 0:47:32I wanted to put them into this big, quite imposing pickle jar,
0:47:32 > 0:47:35but unfortunately only got enough hearts to go up
0:47:35 > 0:47:38about three quarters of the way and that's not really good enough.
0:47:38 > 0:47:40One minute left.
0:47:46 > 0:47:49- We've made a lovely mess. - We have made a lovely mess.
0:47:50 > 0:47:52How hot is the chilli vodka?
0:47:52 > 0:47:54You've watered that down a bit, haven't you?
0:47:54 > 0:47:55Ah!
0:48:00 > 0:48:01Time up.
0:48:04 > 0:48:06The moment of truth has arrived.
0:48:06 > 0:48:10The allotmenteers will face the experts for the very last time.
0:48:12 > 0:48:13To be awarded best in show,
0:48:13 > 0:48:17Thane is looking for preserves that taste as good as they look.
0:48:18 > 0:48:22First to be judged, it's Kate and Eleanor.
0:48:22 > 0:48:26It looks beautiful, which is always the first thing with a gift basket.
0:48:26 > 0:48:28And this is the strawberry spoon fruit.
0:48:32 > 0:48:36The strawberries have still got just that little bit of crispness.
0:48:36 > 0:48:40The syrup, I think a tiny bit thin,
0:48:40 > 0:48:44so, for authenticity, it's probably not exactly right.
0:48:44 > 0:48:48Next up, golden beetroot in a nice clear vinegar.
0:48:48 > 0:48:51I'm very pleased that you went to the trouble of
0:48:51 > 0:48:54making the individual slices look pretty.
0:49:00 > 0:49:01Good flavour to the vinegar.
0:49:01 > 0:49:04There's a little bit of sweetness in there
0:49:04 > 0:49:07and some background spice and I see you've taken the spices out.
0:49:07 > 0:49:10The beetroot has a good, crisp flavour
0:49:10 > 0:49:12and it's one that works nicely.
0:49:12 > 0:49:16And now the autumn tomato chutney. Looks good.
0:49:20 > 0:49:24But it's a well-made chutney. The consistency is perfect.
0:49:24 > 0:49:25The chop is very good.
0:49:25 > 0:49:29For my taste, I'd prefer just a bit more spice.
0:49:29 > 0:49:33Now, this is your wild card, which is a handmade, beautiful potpourri.
0:49:33 > 0:49:34Very nice.
0:49:34 > 0:49:36What I think's so very clever
0:49:36 > 0:49:40is you've made this with just what you had on your allotment.
0:49:40 > 0:49:42What I would say is that you've brought me today
0:49:42 > 0:49:45three things that I've really enjoyed.
0:49:45 > 0:49:47My only worry is have you played a little safe?
0:49:48 > 0:49:50It's now Alex and Ed's turn.
0:49:52 > 0:49:55I'm going to start here with your sweetcorn relish.
0:49:56 > 0:49:58An attractive looking jar.
0:49:58 > 0:50:01Very important with a sweetcorn relish that you see the colours,
0:50:01 > 0:50:04the vibrance of the sweetcorn and the peppers.
0:50:04 > 0:50:06The chop looks good there.
0:50:11 > 0:50:13Perhaps just a little on the warm side.
0:50:13 > 0:50:16I think, in a couple of days' time,
0:50:16 > 0:50:18some of the chilli would have moderated down.
0:50:18 > 0:50:19Now, pickle.
0:50:21 > 0:50:23A good colour, texture.
0:50:23 > 0:50:26The brightness, you can imagine that would enliven a plate.
0:50:30 > 0:50:32And I'm afraid it is a little salty still.
0:50:32 > 0:50:35Now, the tomatoes, the drowned tomatoes.
0:50:35 > 0:50:38What separates this from just being
0:50:38 > 0:50:41a cherry tomato warmed up in a bit of oil
0:50:41 > 0:50:43is that you have almost made a confit of them,
0:50:43 > 0:50:45that slow cooking in oil.
0:50:50 > 0:50:53You boys grow good tomatoes. That's very nice.
0:50:53 > 0:50:55And now the wild card, your...
0:50:55 > 0:50:57Jar of artichoke hearts.
0:51:00 > 0:51:03Delicious.
0:51:03 > 0:51:05I really like that.
0:51:05 > 0:51:08What we have here is a very good balance of the acidity
0:51:08 > 0:51:12when you cooked the artichokes in the vinegar and water and the oil,
0:51:12 > 0:51:14so there's a good balance there.
0:51:14 > 0:51:16Well done, good wild card. I like it a lot.
0:51:19 > 0:51:21Last up, it's Rupert and Dimi.
0:51:23 > 0:51:25I'm going to try the pickled samphire.
0:51:25 > 0:51:26It looks very nice, it's very young,
0:51:26 > 0:51:29which is important cos it does have a woody stem in the middle of it.
0:51:38 > 0:51:42As you can probably tell, it is a bit chewy.
0:51:42 > 0:51:44There is quite a bit of that woody...centre.
0:51:44 > 0:51:47There's a bit too much of that, I'm afraid.
0:51:47 > 0:51:49I'm really sorry about that.
0:51:49 > 0:51:52And this is the second sweetcorn pickle that I've tried
0:51:52 > 0:51:55and it's got a nice flow to it.
0:52:00 > 0:52:03The texture is good.
0:52:03 > 0:52:07I'm not sure, though, you've got the sweet/sharp balance quite right.
0:52:09 > 0:52:13- Pineapple goldenberry jam and just...- Beautiful.- ..beautiful.
0:52:13 > 0:52:15It really is.
0:52:15 > 0:52:19The million dollar question, this whole business of the set of the...
0:52:19 > 0:52:21ALL GROAN
0:52:21 > 0:52:23A little bit unset.
0:52:23 > 0:52:24Let's just try it.
0:52:29 > 0:52:31I love the flavour of the berries.
0:52:31 > 0:52:34Where you've gone wrong is not quite enough lemon juice.
0:52:34 > 0:52:36And the wild card.
0:52:36 > 0:52:39- The chilli vodka. This is English vodka?- It is.- Yeah.
0:52:39 > 0:52:42Right. I'm going to crack on with this one.
0:52:42 > 0:52:45We don't want to mess around. We just pour the vodka. There we are.
0:52:55 > 0:52:59I even watered that down since you tried it, Fern, like about 50%.
0:52:59 > 0:53:04To sum up, you just take such risks, you bring such exciting things,
0:53:04 > 0:53:08but you lay yourself open to all sorts of problems.
0:53:09 > 0:53:12Now Thane has tasted all the preserves,
0:53:12 > 0:53:15she must decide who will win best in show.
0:53:15 > 0:53:17You girls brought me the most amazing basket,
0:53:17 > 0:53:20the best things you've ever brought me.
0:53:20 > 0:53:25You've brought me probably the best thing I've eaten in the show.
0:53:25 > 0:53:28I'm afraid you just played it a little too safe,
0:53:28 > 0:53:33but best in show for their splendid artichokes in oil...
0:53:34 > 0:53:36..Alex and Ed.
0:53:40 > 0:53:43Now comes the very difficult decision.
0:53:43 > 0:53:47Our experts have to deliberate and think very carefully
0:53:47 > 0:53:50about which of you will be champions.
0:53:50 > 0:53:53Would you all please return to your allotments
0:53:53 > 0:53:55while the experts have a think?
0:54:03 > 0:54:06We have done as much as we could possibly do,
0:54:06 > 0:54:09and that was what we set out to do, so we couldn't do any better.
0:54:10 > 0:54:15I can't believe some artichokes that we've put a lot of hopes on
0:54:15 > 0:54:18in this game, in this competition, she's turned round and said
0:54:18 > 0:54:21it's the nicest thing she's tasted in six weeks.
0:54:21 > 0:54:22I think we've done well.
0:54:22 > 0:54:27I think we've shown our sort of science-y, nerdy gardening style...
0:54:27 > 0:54:29- With a bit of kiwi. - With a bit of kiwi.
0:54:29 > 0:54:32- Yeah, why not?- I think we've done what we set out to do.
0:54:35 > 0:54:39- Three fantastic teams with six very worthy contestants.- Absolutely.
0:54:39 > 0:54:43It's interesting to see the make-up of all the three teams in the final,
0:54:43 > 0:54:46- because they're all different, you know?- Yeah.
0:54:46 > 0:54:49And certainly with Rupert and Dimi, they really do try something
0:54:49 > 0:54:53that not many other people do at this stage.
0:54:53 > 0:54:55I mean, it is the final.
0:54:55 > 0:54:57- When I look at what they've grown on their allotment...- Exactly.
0:54:57 > 0:55:00..it has always been edgy and it's been interesting
0:55:00 > 0:55:02and that's really paid dividends.
0:55:02 > 0:55:06I mean, what a risk, you know, when you are competitive to say,
0:55:06 > 0:55:10"Let's grow some samphire." That is a spirit there, isn't it?
0:55:10 > 0:55:13Let's talk about Kate and Eleanor.
0:55:13 > 0:55:15They haven't been great in the kitchen
0:55:15 > 0:55:18and that's why I was so thrilled to see their basket today.
0:55:18 > 0:55:21They've had a slightly difficult week this week
0:55:21 > 0:55:23by not having the melon,
0:55:23 > 0:55:27but overall their specimen flowers have always been pretty good.
0:55:27 > 0:55:31I just think that they've got, to me, the right attitude.
0:55:31 > 0:55:33They like gardening, they enjoy gardening.
0:55:33 > 0:55:35So let's talk about Alex and Ed.
0:55:35 > 0:55:38To me, they are excellent veg growers.
0:55:38 > 0:55:43I've got to say, yesterday, that melon...it was absolute perfection.
0:55:43 > 0:55:46I must admit, I'm getting more torn as we go on
0:55:46 > 0:55:49because they've all got strengths,
0:55:49 > 0:55:51so how do you finally pick out
0:55:51 > 0:55:55the one that you think is the all-round best?
0:55:55 > 0:55:58While the experts continue to deliberate,
0:55:58 > 0:56:01the finalists are greeted by some familiar faces
0:56:01 > 0:56:03who've returned to show their support.
0:56:10 > 0:56:12I'm going to hazard a guess at who's going to win.
0:56:12 > 0:56:15- Maybe Alex and Ed might win?- Nah. I think Kate and Eleanor.- Do you?- Yes.
0:56:19 > 0:56:22We're gunning for the girls today, definitely.
0:56:22 > 0:56:25- Alex and Ed.- They really, really, really want to win.
0:56:25 > 0:56:28- They put a lot of effort in. They're consistent, aren't they?- Yeah.
0:56:29 > 0:56:34I think Rupert and Dimi have been consistently amazing from week one
0:56:34 > 0:56:37and they have such a lovely relationship together.
0:56:42 > 0:56:46It is lovely to see everyone back here together again
0:56:46 > 0:56:50in our walled garden and thank you to every one of you
0:56:50 > 0:56:53who've put in all that hard work and commitment
0:56:53 > 0:56:57in making what was an empty garden into this gorgeous oasis.
0:56:57 > 0:57:01It's a heavenly place of fruits and flowers and vegetables.
0:57:01 > 0:57:03Thank you for that.
0:57:03 > 0:57:05And now the moment you've been waiting for.
0:57:08 > 0:57:11Our experts have made a very difficult decision,
0:57:11 > 0:57:15but I'm pleased to announce that they have decided...
0:57:17 > 0:57:21..the champions of The Big Allotment Challenge are...
0:57:27 > 0:57:28..Alex and Ed!
0:57:39 > 0:57:42- It's pretty amazing to win. - It's brilliant.
0:57:42 > 0:57:45We've got a lovely trophy, we've got so many happy memories,
0:57:45 > 0:57:47deep pride in what we've achieved
0:57:47 > 0:57:50and a firm friendship to take away from this.
0:57:50 > 0:57:53We can't ask for many more things than that.
0:57:55 > 0:57:57I just think it's been the most amazing experience.
0:57:57 > 0:57:59I'm really sad that it's come to an end,
0:57:59 > 0:58:02but it had to come to an end eventually.
0:58:02 > 0:58:04It's quite strange to be leaving today,
0:58:04 > 0:58:08knowing that we're not coming back, and sad. That's really sad.
0:58:08 > 0:58:10It's really sad.
0:58:10 > 0:58:13It's not just the plots, it's the people.
0:58:13 > 0:58:17And, you know, everything is not just what it looks like.
0:58:17 > 0:58:19It's this essence of a place and the essence of the place,
0:58:19 > 0:58:22it's all us lot working away together
0:58:22 > 0:58:24and having fun and having a laugh.
0:58:26 > 0:58:29To be here today with the trophy makes everything worthwhile.