0:00:01 > 0:00:03The Big Allotment Challenge is back,
0:00:03 > 0:00:06celebrating Britain's love of gardening.
0:00:06 > 0:00:08Whether it's in window boxes, back gardens,
0:00:08 > 0:00:12or allotments, we love to grow our own.
0:00:12 > 0:00:15These nine hand-picked individuals think they have what it takes
0:00:15 > 0:00:17to be crowned to be this year's champion.
0:00:17 > 0:00:19- Oh, it's beautiful. - Oh, my God.
0:00:19 > 0:00:23In early spring, they were each given a plot of bare earth
0:00:23 > 0:00:25and a list of 22 different vegetables,
0:00:25 > 0:00:26fruit and flowers to grow.
0:00:28 > 0:00:31That's the sound of someone else's peas being gobbled.
0:00:31 > 0:00:33For 12 weeks, they've been raking, staking and
0:00:33 > 0:00:37cultivating their patch of our beautiful walled garden.
0:00:38 > 0:00:41And now it's time to show off the fruits of their labour.
0:00:41 > 0:00:43Loving the care.
0:00:43 > 0:00:45I don't even give my kids this much pampering.
0:00:45 > 0:00:48Each week, they'll face a series of challenges.
0:00:48 > 0:00:52Grow, overseen by former royal gardener, Jim Buttress.
0:00:52 > 0:00:55God, he's going to be looking at everything I've grown, isn't he?
0:00:55 > 0:00:57Oh, my goodness, I'm panicking now.
0:00:57 > 0:01:01Look at that great big whopper. Not a blemish in sight.
0:01:01 > 0:01:04Make, where they'll have to impress international floral expert,
0:01:04 > 0:01:08- Jonathan Moseley.- He doesn't know what it is. Neither do I.
0:01:08 > 0:01:11And eat, under the watchful eye of food author and preserves
0:01:11 > 0:01:13queen, Thane Prince.
0:01:13 > 0:01:16It's not really sharp enough, it's not really sweet,
0:01:16 > 0:01:17it's just not good enough.
0:01:17 > 0:01:20Thane's a tough cookie, isn't she? She's scary.
0:01:20 > 0:01:23It's the two-handed stir. Disaster looms.
0:01:23 > 0:01:24Fun, fun, fun.
0:01:24 > 0:01:27Who will dig their way to victory and be named the winner of
0:01:27 > 0:01:29The Big Allotment Challenge?
0:01:51 > 0:01:53Welcome back to The Big Allotment Challenge.
0:01:53 > 0:01:56It's spring here in our beautiful walled garden,
0:01:56 > 0:02:03and the earth is bare, ready for a brand-new set of amateur gardeners.
0:02:03 > 0:02:06We scoured the country, and have brought together these nine
0:02:06 > 0:02:09allotmenteers who all hope they have the horticultural know-how
0:02:09 > 0:02:13and experience to impress our experts.
0:02:13 > 0:02:17They have each been given a plot, a heated greenhouse, and access
0:02:17 > 0:02:20to tools and equipment to help them grow.
0:02:20 > 0:02:21Here we go.
0:02:24 > 0:02:26Oh, there, look.
0:02:26 > 0:02:29What they do with their 125 square metre plot of land
0:02:29 > 0:02:32is entirely up to them.
0:02:32 > 0:02:36I want to see how much space I've got once I've put this down,
0:02:36 > 0:02:37because it's such a blank canvas.
0:02:37 > 0:02:39I've, sort of, got an idea in my head,
0:02:39 > 0:02:43how I want to divide the plot up so that it's easier to get around,
0:02:43 > 0:02:46so I'm going to mark it out, and divide the beds.
0:02:46 > 0:02:49Er, I'm not sure even what I'm doing.
0:02:51 > 0:02:55Jo Jo works in the financial sector, and uses gardening as an
0:02:55 > 0:02:58escape from the stress of city life.
0:02:58 > 0:03:01I may not have as much practical experience of gardening as the
0:03:01 > 0:03:07others, but I reckon I make up for it with all the research I've done.
0:03:07 > 0:03:10I've tried to, sort of, plan things out so it makes it easy for me
0:03:10 > 0:03:13to control, so I'm going to have a big cross right across the plot,
0:03:13 > 0:03:15which is where I'm going to grow all the flowers.
0:03:15 > 0:03:17And then that gives me four neat growing areas
0:03:17 > 0:03:19for growing all the veg.
0:03:19 > 0:03:21It's nice to see what everyone else has got.
0:03:21 > 0:03:25Have a little look at the competition already.
0:03:25 > 0:03:2926-year-old classics scholar, Alexandra, has only had a
0:03:29 > 0:03:31garden of her own for two years.
0:03:31 > 0:03:33When I got married, I said to my husband, "All I want is to
0:03:33 > 0:03:35"live in the country and have a garden and a puppy."
0:03:35 > 0:03:37So it's a dream come true.
0:03:37 > 0:03:41I think I'm going to try to fork over as much as possible.
0:03:42 > 0:03:46For the first Grow challenge, the gardeners have been asked to
0:03:46 > 0:03:49produce new potatoes, a family favourite that former royal
0:03:49 > 0:03:53gardener and grow expert, Jim Buttress, is very familiar with.
0:03:53 > 0:03:57The first thing I grew as a five-year-old was potatoes.
0:03:57 > 0:03:58They are the basics.
0:03:58 > 0:04:00I tell you what, if they can't get that right,
0:04:00 > 0:04:02they might as well go home now.
0:04:02 > 0:04:06New potatoes are grown from seed potatoes, which look like
0:04:06 > 0:04:09ordinary potatoes, but are in fact specially grown tubers from
0:04:09 > 0:04:11which a new plant can grow.
0:04:13 > 0:04:16Here's Jim's guide to growing new potatoes.
0:04:16 > 0:04:19The process starts early in the year, with chitting,
0:04:19 > 0:04:23putting your seed potatoes upright in a tray and placing them
0:04:23 > 0:04:26in the light where it's dry, and free from frost.
0:04:26 > 0:04:30It'll take four to six weeks for the potatoes to sprout, and then they'll
0:04:30 > 0:04:34be ready to go in the open ground, usually around the end of April.
0:04:34 > 0:04:38Potatoes should be planted in trenches 45 centimetres deep,
0:04:38 > 0:04:42lined with compost or shredded newspaper.
0:04:42 > 0:04:43Before planting, rub off all
0:04:43 > 0:04:47but the strongest two or three shoots from each potato,
0:04:47 > 0:04:50and place them in the bottom of the trench, about 30 centimetres apart.
0:04:52 > 0:04:53Keep them well watered,
0:04:53 > 0:04:58but too much can exacerbate diseases like blight, or blackleg, and
0:04:58 > 0:05:03too little may encourage scab, all of which could wipe out your crop.
0:05:03 > 0:05:07Once they start to grow, begin to earth them up, which means
0:05:07 > 0:05:11covering the stems with soil, leaving just the tops of the leaves.
0:05:11 > 0:05:15The big mistake that people make is, they don't leave enough room
0:05:15 > 0:05:18to earth them up, and if you don't earth them up properly,
0:05:18 > 0:05:21that could end up with green potatoes, which are inedible.
0:05:21 > 0:05:24Keep them well watered while they are growing,
0:05:24 > 0:05:27and continue the earthing up process.
0:05:27 > 0:05:29Your potatoes will be ready for harvest
0:05:29 > 0:05:31when the flowers are fully open.
0:05:34 > 0:05:37Having only been on the allotment for a few hours, the
0:05:37 > 0:05:42gardeners' thoughts quickly turn to their first challenge, new potatoes.
0:05:42 > 0:05:45This is the first time I've actually grown potatoes.
0:05:45 > 0:05:49Whole family's, like, rice eaters, so, no potato growers in my family.
0:05:51 > 0:05:55New potatoes can be grown in bags, as well as in the ground, and
0:05:55 > 0:05:59painter decorator, Lena, is the first to get hers started.
0:05:59 > 0:06:01So, you just pick up one potato, you have them
0:06:01 > 0:06:05little bits poking to the top, and then just push it down.
0:06:05 > 0:06:07I live on a boat, it's not a posh one, though,
0:06:07 > 0:06:09but that doesn't stop me gardening.
0:06:09 > 0:06:12I love nature, and I love getting my hands dirty.
0:06:12 > 0:06:13So that's it.
0:06:13 > 0:06:16People keep saying to me, "You're a very girlie girl,"
0:06:16 > 0:06:20or, "You're very glam," and I'm going, "Am I?"
0:06:20 > 0:06:23And I find it really odd that people think of me like that,
0:06:23 > 0:06:26because I would much rather have my hands in muck.
0:06:28 > 0:06:31I made a trench here, and I just filled it up with, like, manure.
0:06:31 > 0:06:34And hopefully it should be successful.
0:06:40 > 0:06:42I'm literally just ripping up some comfrey,
0:06:42 > 0:06:45just to put on top of my potatoes.
0:06:45 > 0:06:48It's going to form, like, a barrier, if we do get a bit of frost
0:06:48 > 0:06:50and they stick their head through the soil.
0:06:50 > 0:06:54Rob's long haul cabin crew job takes him all over the world, but he still
0:06:54 > 0:06:58finds time to tend to one and a half allotments at home in Sheffield.
0:06:58 > 0:07:00I can get totally obsessed with gardening.
0:07:00 > 0:07:03In the summer, my partner calls himself the allotment widow.
0:07:03 > 0:07:05It's free, that's what gardeners like.
0:07:05 > 0:07:08Something that's free, or cheap, and good for your plants.
0:07:08 > 0:07:10Are you going to come and help me dig?
0:07:10 > 0:07:14Alexandra is hoping her dog, Saffy, will shoulder some of the hard work.
0:07:14 > 0:07:19She's my constant companion and at home, extremely keen garden helper.
0:07:20 > 0:07:22Come on, madam, I need your paws.
0:07:22 > 0:07:25This is what happens with gardening, is that you can't rely on anyone,
0:07:25 > 0:07:28and you just have to get on with things yourself.
0:07:29 > 0:07:32With nine weeks until show day, the gardeners begin
0:07:32 > 0:07:34the earthing up process.
0:07:34 > 0:07:36It's lovely to do something physical.
0:07:36 > 0:07:40It's good at relieving stress, it keeps me relatively fit,
0:07:40 > 0:07:42it means I can be outdoors, I enjoy it.
0:07:43 > 0:07:45This is how I used to do it on the boat,
0:07:45 > 0:07:47cos, you know, we ain't got a garden,
0:07:47 > 0:07:51so we used to have it, just a few little bags on the deck and stuff.
0:07:51 > 0:07:54And I want to see the difference, see why people do grow in bags,
0:07:54 > 0:07:56and why you grow in the ground.
0:07:56 > 0:08:0121-year-old engineering student and technology lover, Matt, is the
0:08:01 > 0:08:02youngest gardener.
0:08:02 > 0:08:05He's had an allotment from the age of 13.
0:08:05 > 0:08:09I'm an engineer, and if I can put a bit of science into gardening
0:08:09 > 0:08:11to cheat nature, then I'm all for it.
0:08:11 > 0:08:14Just looking for my potatoes.
0:08:14 > 0:08:17I've bought too many, so I've got to, kind of, prioritise,
0:08:17 > 0:08:18so I get, like, at least a few of each.
0:08:18 > 0:08:21My laptop, it's quite important also.
0:08:21 > 0:08:23It's kind of handy like this.
0:08:27 > 0:08:29I put some gravel on top of these potatoes,
0:08:29 > 0:08:32cos I'm really keen to try and keep the soil moist,
0:08:32 > 0:08:36cos, ideally, it would be good to just water them with rainwater,
0:08:36 > 0:08:42rather than tap water, cos the limey tap water does encourage scab.
0:08:42 > 0:08:45Scab is a bacterial disease which causes rough patches on the
0:08:45 > 0:08:47surface of the potatoes.
0:08:47 > 0:08:50It can be caused if the soil is too alkaline, or is too dry.
0:08:52 > 0:08:55Engineer, Matt, is using a scientific gadget
0:08:55 > 0:08:57to help him measure the alkalinity of his soil.
0:08:57 > 0:09:00I've got, like, a little, kind of, meter, pH meter.
0:09:00 > 0:09:02I want to see what the pH is doing.
0:09:02 > 0:09:04It's off the scale. It's, like, eight plus.
0:09:04 > 0:09:07Most plants like soil to be, on the scale of one to 14,
0:09:07 > 0:09:08about seven.
0:09:08 > 0:09:11If it's eight, it's a bit on the high side,
0:09:11 > 0:09:13so I'll be adding some, probably, ericaceous compost
0:09:13 > 0:09:17or something. It should be, like, really acidic, so if I apply it,
0:09:17 > 0:09:19hopefully it's going to balance out to make
0:09:19 > 0:09:22a soil which is cool for growing potatoes.
0:09:22 > 0:09:24Can I come and nose at your potatoes?
0:09:24 > 0:09:26Yours are way ahead of mine.
0:09:26 > 0:09:27Blimey, they're big, aren't they?
0:09:27 > 0:09:31OK, that's quite a good result, so I've got 100%. Whoo hoo!
0:09:31 > 0:09:34I haven't noticed what other people are doing, I don't want to see
0:09:34 > 0:09:37someone else and then panic, why they're doing it that way.
0:09:37 > 0:09:40That's their style of working, this is my style of working.
0:09:40 > 0:09:43And it's not just the competition that's heating up.
0:09:43 > 0:09:45Ah, that's really nice.
0:09:45 > 0:09:47Oh, my God, it's like some dirty movie!
0:09:53 > 0:09:57With just six weeks until show day, grow expert, Jim, decides to
0:09:57 > 0:10:00make a surprise visit to the allotment.
0:10:00 > 0:10:03- Hello.- I'm Jim. - Hi, I'm Sandra.
0:10:03 > 0:10:06You know, it's good that he's come, just not ready for it, you know?
0:10:06 > 0:10:08I'm not ready.
0:10:11 > 0:10:14- God, I'm in shock.- Get away.- I know.
0:10:14 > 0:10:16Get away. We'll see you later.
0:10:16 > 0:10:19God, he's going to be looking at everything I've grown, isn't he?
0:10:19 > 0:10:21Oh my goodness, I'm panicking now.
0:10:21 > 0:10:24They're making some good growth, they're starting to show
0:10:24 > 0:10:26flower in certain place, so that's a good sign.
0:10:26 > 0:10:29There's a real mixed bag out there.
0:10:29 > 0:10:33Several of them have got 'em far too close together, which means
0:10:33 > 0:10:35they can't, in actual fact, get any more earth around them.
0:10:35 > 0:10:39The whole purpose of having the soil, is to make the potato work
0:10:39 > 0:10:40that bit harder.
0:10:40 > 0:10:44When it's working that hard, it's forming the spuds under the ground.
0:10:46 > 0:10:51One month until show day, and Jo Jo can't resist taking a sneak
0:10:51 > 0:10:52peek at her potatoes.
0:10:52 > 0:10:56I need to see what's underneath, I know, I think they call it tickling.
0:10:56 > 0:10:59If you tickle the potatoes, then you'll see what's underneath.
0:11:02 > 0:11:05Maybe I'm not tickling them enough. There's one, there.
0:11:05 > 0:11:07There's one.
0:11:07 > 0:11:11With just a matter of days until show day, Lena has discovered
0:11:11 > 0:11:15a dreaded bacterial disease called blackleg, which can appear in
0:11:15 > 0:11:18warm, damp conditions, and can wipe out a crop.
0:11:18 > 0:11:24It just destroys the potato, it makes it all go black.
0:11:24 > 0:11:26And Lena isn't the only one who's found a problem.
0:11:26 > 0:11:29I'm having a little dig to see if I can find any potatoes,
0:11:29 > 0:11:31see how they're doing.
0:11:31 > 0:11:33Looks like I've got rats in my potatoes.
0:11:34 > 0:11:37Oh, and he's nibbled the potato.
0:11:37 > 0:11:40Oh, is that another hole there, as well?
0:11:40 > 0:11:42Yes. Marvellous(!)
0:11:47 > 0:11:51After 12 weeks of hard work and worry over their new potatoes,
0:11:51 > 0:11:54it's time for the gardeners' first show day.
0:11:54 > 0:11:56Well, welcome, gardeners.
0:11:56 > 0:11:58You have been working so hard,
0:11:58 > 0:12:03all ready for this first day of judgment.
0:12:03 > 0:12:08The experts have arrived. Jim, Thane and Jonathan.
0:12:08 > 0:12:10Now, our first challenge, of course, is Grow,
0:12:10 > 0:12:13and that is in the capable hands of Jim.
0:12:13 > 0:12:14Nice to see you again, gardeners.
0:12:14 > 0:12:19Today's challenge for you is to pick five perfectly,
0:12:19 > 0:12:21equally sized new potatoes.
0:12:22 > 0:12:26So off you go to the allotments, and get digging.
0:12:26 > 0:12:27OK, good luck.
0:12:35 > 0:12:38Oh, it's not bad, this sack, at all.
0:12:38 > 0:12:41OK, sorry, careful.
0:12:41 > 0:12:44I've got one really beautiful potato. Oh, yeah.
0:12:44 > 0:12:47Yeah, I've got quite a few that have been nibbled by rats,
0:12:47 > 0:12:50and these are the ones that I did want to show.
0:12:50 > 0:12:53So I've gone for one of my backups, which is the Arran Pilot one.
0:12:55 > 0:12:58With their new potatoes picked, it's time to get them ready for
0:12:58 > 0:12:59the show bench.
0:12:59 > 0:13:01I'm a bit frightened of washing them too much,
0:13:01 > 0:13:03cos what if I wash all the skin off?
0:13:03 > 0:13:06It's funny, cos I dug up, like, 50 potatoes,
0:13:06 > 0:13:08and they weren't all very good.
0:13:08 > 0:13:09It's harder than it looks.
0:13:09 > 0:13:12Uniformity is essential for the show bench, as it demonstrates the
0:13:12 > 0:13:16gardeners have been consistent with their growing methods.
0:13:16 > 0:13:18It's difficult to get the same sizes,
0:13:18 > 0:13:21because I want them exactly to be perfect.
0:13:21 > 0:13:23Yeah, I'm just going to go for these, probably.
0:13:23 > 0:13:28The gardeners have to present five equally sized new potatoes
0:13:28 > 0:13:31that are clean, clear skinned, free from blemishes and greening,
0:13:31 > 0:13:35and any eyes should be few, and shallow.
0:13:35 > 0:13:36Time's up, gardeners.
0:13:36 > 0:13:39Come and bring your potatoes to the show bench.
0:13:50 > 0:13:51Rekha, you're first.
0:13:57 > 0:14:01These are fairly small potato, and looking at them,
0:14:01 > 0:14:05just tiny little bit of scab showing through here.
0:14:05 > 0:14:08You haven't brushed any of the skins off, you've been very careful.
0:14:08 > 0:14:10Yeah, I've been trying.
0:14:14 > 0:14:18One of the trademarks of Casablanca is it's got shallow eyes,
0:14:18 > 0:14:20and this certainly has.
0:14:20 > 0:14:23What we're looking for is uniformity,
0:14:23 > 0:14:27and the first thing I look at is possibly one, two, three that
0:14:27 > 0:14:32are reasonably uniform, but these two actually let the side down.
0:14:37 > 0:14:40We're looking at Casablanca, we're looking at Casablanca,
0:14:40 > 0:14:45and I have to say, this is what I'd be expecting to see.
0:14:45 > 0:14:47I understand you tickled these.
0:14:49 > 0:14:51Yeah. I...
0:14:51 > 0:14:52How do you tickle a potato?
0:14:52 > 0:14:54I was just wanting to see how big they were,
0:14:54 > 0:14:58so I tickled them to see what size they were.
0:14:58 > 0:15:01People have their own little ways of doing things and everything,
0:15:01 > 0:15:05but I've got to say, you're the first person I've ever met
0:15:05 > 0:15:07that's tickled her potatoes.
0:15:13 > 0:15:16And the variety that you brought to the table?
0:15:16 > 0:15:17Rubesse.
0:15:17 > 0:15:21That's a fairly modern variety, and naturally it has a red skin.
0:15:21 > 0:15:24We make a lot of reference to the eye, the eye is where, possibly,
0:15:24 > 0:15:27when they've been around for a while, they start to side shoot out.
0:15:27 > 0:15:30Yes, there's a little bit of marking, you see some marking,
0:15:30 > 0:15:32and the eyes are a bit deep there.
0:15:32 > 0:15:35Never mind, you produced five at the end of the day.
0:15:39 > 0:15:42Now, a lot of people will look at this and say,
0:15:42 > 0:15:44"Well, that's not really an early potato."
0:15:44 > 0:15:46But this is perfectly acceptable.
0:15:46 > 0:15:48It's what the variety should be.
0:15:48 > 0:15:51They are, you know, virtually perfect.
0:15:52 > 0:15:55There's just a slight little bit of marking on there
0:15:55 > 0:15:59- but, nevertheless, that's a cracking display of spuds, well done.- Great.
0:16:05 > 0:16:07Again, we're looking at that uniformity,
0:16:07 > 0:16:10and certainly the first four fit the bill.
0:16:10 > 0:16:13But this one, unfortunately, if you compare it with that one,
0:16:13 > 0:16:15you can see the difference.
0:16:15 > 0:16:19And, sadly, there's a little bit of marking on that one, that's why
0:16:19 > 0:16:23you tucked it up the other way and hoped I wouldn't look at it, yeah.
0:16:28 > 0:16:30This particular variety, Arran Pilot, has been
0:16:30 > 0:16:33around for a long, long time.
0:16:33 > 0:16:34Good old, solid potato.
0:16:34 > 0:16:37The skin is fairly blemish free, very clean,
0:16:37 > 0:16:40there doesn't appear to be any marking on 'em, which is
0:16:40 > 0:16:42another first that we look for as a judge.
0:16:47 > 0:16:49Pentland Javelin's been around a long, long time,
0:16:49 > 0:16:51and it's a much bigger spud than this.
0:16:51 > 0:16:55This is a tiny little Pentland Javelin.
0:16:55 > 0:16:58But they're almost the size of a quail egg,
0:16:58 > 0:17:00they are tiny little potatoes.
0:17:00 > 0:17:02But at least you brought something to the table.
0:17:02 > 0:17:04- They're very tasty, to be fair. - I'm sure they will be.
0:17:09 > 0:17:12What variety have you brought along?
0:17:12 > 0:17:14Same as Matt. Pentland Javelin.
0:17:14 > 0:17:16- Pentland Javelin?- Yeah.
0:17:16 > 0:17:19And although they're a nice shaped spud so far,
0:17:19 > 0:17:21and they're pretty blemish-free,
0:17:21 > 0:17:24to the variety it's not quite what I'd expect.
0:17:24 > 0:17:27But, nevertheless, you're better than his.
0:17:29 > 0:17:33Potatoes judged, it's time for Jim to award the very first
0:17:33 > 0:17:35Best In Show of the competition.
0:17:35 > 0:17:40In the end it came down to two particular sets.
0:17:40 > 0:17:43First of all I looked at Tony's Nicola,
0:17:43 > 0:17:47and the other one I looked at was Jo Jo's.
0:17:47 > 0:17:53So, at the end of the day, is it Jo Jo, or is it Tony?
0:17:55 > 0:17:58All I can say is, the tickling paid off.
0:17:58 > 0:18:01Well done, Jo Jo. CHEERING
0:18:03 > 0:18:06Congratulations, that is very precious.
0:18:06 > 0:18:10'I had no idea that I would even come close to winning.'
0:18:10 > 0:18:13All that hard work, I think, paid off.
0:18:13 > 0:18:14And I won!
0:18:14 > 0:18:17I was surprised by Jo Jo's performance.
0:18:17 > 0:18:18I was surprised she won, actually,
0:18:18 > 0:18:21cos I thought her spuds were a bit small for that variety.
0:18:21 > 0:18:24I had loads of large ones, I didn't really, kind of, pick out.
0:18:24 > 0:18:27In terms of uniformity, which is what I really went for,
0:18:27 > 0:18:30those were the ones which were all the same size.
0:18:33 > 0:18:37Only two challenges remain before the experts must decide
0:18:37 > 0:18:39who will be leaving.
0:18:39 > 0:18:41In this next challenge, the gardeners will be judged
0:18:41 > 0:18:44on their flower growing and arranging abilities.
0:18:46 > 0:18:48It's time for Make.
0:18:48 > 0:18:51Jonathan, of course, heads up this particular challenge.
0:18:51 > 0:18:57He wants you, this week, to present three perfect zinnia stems.
0:18:57 > 0:19:00But what are you going to have to do with them afterwards?
0:19:00 > 0:19:04Well, Jonathan wants you to make a floral basket.
0:19:04 > 0:19:08For the basket, gardeners, I'm looking for the perfect balance
0:19:08 > 0:19:13of flowers and foliage, remembering zinnia has to be the star player.
0:19:13 > 0:19:16You have 45 minutes for this challenge and the clock will start
0:19:16 > 0:19:19as soon as you all get into the greenhouse with everything you need.
0:19:19 > 0:19:21Are you ready? Get picking.
0:19:23 > 0:19:25That's not easy, Jonathan.
0:19:27 > 0:19:29Zinnias originally come from Mexico,
0:19:29 > 0:19:32and came to Europe in the 18th century.
0:19:32 > 0:19:35The only problem is, there's a little bit of pest damage on them.
0:19:35 > 0:19:37Zinnias are quite needy.
0:19:37 > 0:19:40They can be a little bit high maintenance because, sadly,
0:19:40 > 0:19:44our climate is not always conducive to the needs of a zinnia.
0:19:44 > 0:19:47Here's Jonathan's guide to growing zinnias.
0:19:49 > 0:19:50For the perfect zinnias,
0:19:50 > 0:19:53wait until the last frosts are almost over
0:19:53 > 0:19:55before sewing the seeds directly into the soil
0:19:55 > 0:19:57in a well-drained, sunny position.
0:19:59 > 0:20:00Water well, but not too much,
0:20:00 > 0:20:04as this can cause diseases like botrytis.
0:20:04 > 0:20:09When seedlings appear, lay gravel to deter slugs and snails.
0:20:09 > 0:20:14The seedlings grow fast, so start thinning out after a few days,
0:20:14 > 0:20:17and keep doing this until there is around 30 centimetres
0:20:17 > 0:20:21between plants, to prevent overcrowding and poor growth.
0:20:21 > 0:20:24Feed weekly with tomato food or seaweed.
0:20:25 > 0:20:27Once in flower, keep picking them.
0:20:27 > 0:20:30This will stop the zinnias from setting seed,
0:20:30 > 0:20:32which will otherwise be the end of the zinnias for the year.
0:20:37 > 0:20:41Ten weeks ago, the gardeners began to grow their zinnias.
0:20:41 > 0:20:45Some have more experience of growing flowers than others.
0:20:45 > 0:20:47I'm quite laid back for gardening.
0:20:48 > 0:20:51I don't have to have everything just so.
0:20:51 > 0:20:53I really don't like going round anywhere where you see
0:20:53 > 0:20:56everything is just so, it really puts me off.
0:20:56 > 0:20:58Sandra's been gardening for over 30 years
0:20:58 > 0:21:01and has vast experience growing flowers.
0:21:01 > 0:21:05Gardening is addictive, and I love growing flowers,
0:21:05 > 0:21:07but I don't do perfect.
0:21:07 > 0:21:09Bish, bash, bosh, that's me.
0:21:09 > 0:21:14I've never really grown, apart from dahlias, big plants for cutting,
0:21:14 > 0:21:19so I'm really excited to see what these come up like.
0:21:19 > 0:21:23Tony is a semi-retired schoolteacher and grandad of two.
0:21:23 > 0:21:25I'm a practical gardener.
0:21:25 > 0:21:28I don't get fazed, but I'm quietly competitive.
0:21:28 > 0:21:31I just hope the birds don't come pecking them too much.
0:21:31 > 0:21:33I was told by a gardener once,
0:21:33 > 0:21:35"Always sow enough for the birds, as well."
0:21:35 > 0:21:38From what I've heard, Sandra has really,
0:21:38 > 0:21:41really good knowledge of flowers, and what to do with them.
0:21:41 > 0:21:43How to grow them, what to grow with them.
0:21:43 > 0:21:45They do call me the flower lady, which I keep saying to 'em,
0:21:45 > 0:21:47"I'm not the flower lady!"
0:21:52 > 0:21:54Now, that's the Purple Prince,
0:21:54 > 0:21:57and now we've got the Zinnia Zahara.
0:21:58 > 0:22:04Alan has his own marketing company and rows and runs in his spare time.
0:22:04 > 0:22:06I've been growing for years, I love competition,
0:22:06 > 0:22:08and I'm in this to win it.
0:22:08 > 0:22:10And I suppose the job I do, as well, is very competitive,
0:22:10 > 0:22:13cos you're trying to win deals, and win bids all the time.
0:22:13 > 0:22:16You end up being quite thick-skinned about losing,
0:22:16 > 0:22:19but you don't like it, and you want to come back and have another go
0:22:19 > 0:22:20and make sure you win next time.
0:22:20 > 0:22:22I've never done zinnias before,
0:22:22 > 0:22:25so I'm not sure how long they take to come up.
0:22:25 > 0:22:26Don't know if they will come up,
0:22:26 > 0:22:30I don't know what they look like, apart from that on the packet.
0:22:31 > 0:22:34I have no experience with zinnias. I don't do flowers.
0:22:35 > 0:22:39I find bigger the seed, better the plant.
0:22:39 > 0:22:43Company director, Rekha, grows to feed her family.
0:22:43 > 0:22:47I'm a busy mum, a businesswoman, I've got an allotment,
0:22:47 > 0:22:49so I have to stay focused and organised.
0:22:49 > 0:22:51Gardening is my me time.
0:22:51 > 0:22:55I don't do a gym, I don't do saunas.
0:22:55 > 0:22:59Many of the gardeners have chosen to grow plug plants.
0:22:59 > 0:23:02These are young plants with well established,
0:23:02 > 0:23:04complete, independent root systems.
0:23:04 > 0:23:09If I just plonk that in the soil, it'll just stay like that and it'll
0:23:09 > 0:23:12struggle to stretch its roots out and get any water or anything,
0:23:12 > 0:23:15so I just open it up a little bit, like that,
0:23:15 > 0:23:17to give it a bit of a chance.
0:23:23 > 0:23:26Now the zinnias have been growing for a few weeks,
0:23:26 > 0:23:27it's time to prick them out.
0:23:27 > 0:23:31This is the process of moving them to a bigger space, to help
0:23:31 > 0:23:34them establish strong root systems.
0:23:34 > 0:23:37This is my favourite tool for potting on things.
0:23:37 > 0:23:40It's nice and smooth, it's nice and round.
0:23:40 > 0:23:42You've got eight weeks, zinnias, come on.
0:23:50 > 0:23:54All the gardeners have had their zinnias planted for a few weeks,
0:23:54 > 0:23:55with one exception.
0:23:55 > 0:23:58It's a bit late, but I'm putting my zinnia in now.
0:23:58 > 0:24:00I was just, kind of, caught up with exams,
0:24:00 > 0:24:02and it kind of delayed me a little bit with these.
0:24:02 > 0:24:04Just getting them in as soon as possible,
0:24:04 > 0:24:07and hopefully they'll be doing something.
0:24:07 > 0:24:10Matt, he's quite interesting, Matt.
0:24:10 > 0:24:13I think there's quite a sort of original mind down there,
0:24:13 > 0:24:16and it's going to be really interesting to see
0:24:16 > 0:24:18what comes up on that plot, I think.
0:24:23 > 0:24:27With just five weeks until show day, there are problems on the plots.
0:24:27 > 0:24:30There were eight zinnias in here,
0:24:30 > 0:24:34and they've been had by slugs or snails.
0:24:34 > 0:24:38Definitely slugs, cos they start from the outside.
0:24:38 > 0:24:41It's disheartening that they've been eaten and they've gone,
0:24:41 > 0:24:45cos that's one, two, three, about five less that I've got.
0:24:45 > 0:24:49My zinnias have actually got botrytis, and you can see that
0:24:49 > 0:24:53their leaves are all, like, going all brown, and yellow, and horrible.
0:24:53 > 0:24:55We've been having a lot of rain, and I think the rain,
0:24:55 > 0:24:57it makes the zinnias get botrytis.
0:24:57 > 0:25:00Botrytis is a fungal disease which is usually
0:25:00 > 0:25:03a result of consistently wet or humid conditions.
0:25:03 > 0:25:07Jo Jo is spraying her zinnias with an organic fungicide
0:25:07 > 0:25:10to try to prevent the botrytis from spreading.
0:25:10 > 0:25:12With show day fast approaching,
0:25:12 > 0:25:14some gardeners are getting protective about their plots.
0:25:15 > 0:25:18You know you use the hose and pull it down here?
0:25:18 > 0:25:22How are you going to avoid hitting my flowers,
0:25:22 > 0:25:24and hitting my plot with the hosepipe?
0:25:24 > 0:25:26I don't want anything damaging.
0:25:26 > 0:25:27Oh, yeah, sorry about that.
0:25:27 > 0:25:30I'm always having to tell him about different things,
0:25:30 > 0:25:33and I like him, you know, I've not got anything against him.
0:25:33 > 0:25:34But why should I have to mollycoddle him,
0:25:34 > 0:25:37and have to flipping pick up the pieces?
0:25:37 > 0:25:39I'm not having it, no!
0:25:44 > 0:25:47Two weeks until they have to present their zinnias,
0:25:47 > 0:25:50and the gardeners are doing all they can to encourage growth.
0:25:50 > 0:25:55Tomato food today. They don't know they're not tomatoes.
0:25:57 > 0:25:59Should get 'em going.
0:25:59 > 0:26:02Engineer Matt was late planting out his zinnias
0:26:02 > 0:26:05and is concerned that they won't be ready for show day,
0:26:05 > 0:26:06so he's embarking on an experiment
0:26:06 > 0:26:09which he hopes will encourage them to grow.
0:26:09 > 0:26:11I've got one last trick with my zinnias,
0:26:11 > 0:26:15and that is just to reduce the daylight hours they have.
0:26:15 > 0:26:17If you reduce the daylight hours to less than 14,
0:26:17 > 0:26:21on average, you increase the amount of flowering.
0:26:23 > 0:26:26Going to basically put them in this big box.
0:26:26 > 0:26:28This is really quite unconventional,
0:26:28 > 0:26:30I've never done this kind of thing before.
0:26:30 > 0:26:32Fingers crossed they'll do something.
0:26:33 > 0:26:36Zinnias need sunlight to help them bloom,
0:26:36 > 0:26:38but 24 hours before show day
0:26:38 > 0:26:41and the weather is letting some of the gardeners down.
0:26:41 > 0:26:45I'm a bit disappointed that not more of them have flowered.
0:26:45 > 0:26:48Seems to have been a bit of a cool week, er,
0:26:48 > 0:26:50not a great deal of sunshine.
0:26:50 > 0:26:52I've not got as many to select from as I was hoping.
0:26:52 > 0:26:56It is D-Day for the zinnias tomorrow,
0:26:56 > 0:26:59so what I'm doing is just putting cloches
0:26:59 > 0:27:01over the ones that are in bud now.
0:27:01 > 0:27:04It might encourage them to open up a bit for tomorrow.
0:27:04 > 0:27:08It's kind of a last ditch, desperate attempt, really.
0:27:12 > 0:27:15After 12 weeks of hard work, it's finally time
0:27:15 > 0:27:19for the gardeners to select their very best zinnias.
0:27:26 > 0:27:28I see some colour.
0:27:28 > 0:27:30Yes! Yes!
0:27:30 > 0:27:34Ha-ha, yes! Yes! Oh!
0:27:34 > 0:27:38The floral basket isn't exactly the simple start we were hoping for.
0:27:38 > 0:27:40Well, I was hoping for, anyway.
0:27:40 > 0:27:43Nothing like throwing us in at the deep end, is there?
0:27:43 > 0:27:46Yeah, my zinnias haven't flowered, but I'm just picking the buds
0:27:46 > 0:27:48so I have something to show.
0:27:48 > 0:27:50Yeah, I'm very disappointed, so I'm just going to do what I can
0:27:50 > 0:27:52and try to get the most and the best flowers
0:27:52 > 0:27:55to try and make something beautiful in that basket.
0:27:59 > 0:28:02'Flowers picked, it's time for the gardeners
0:28:02 > 0:28:06'to head into the greenhouse to face their first Make challenge -
0:28:06 > 0:28:08'the floral baskets.'
0:28:08 > 0:28:10You've got your flowers, the challenge is about to begin.
0:28:10 > 0:28:14But there's one more skill that Jonathan wants to talk you through.
0:28:14 > 0:28:17Today, gardeners, I want to see you working with chicken wire,
0:28:17 > 0:28:22and I want you to use the chicken wire to fill the basket
0:28:22 > 0:28:26to feed and anchor the flowers into position with.
0:28:26 > 0:28:28But, once you've done that,
0:28:28 > 0:28:30I don't want to see any chicken wire at the end.
0:28:30 > 0:28:32Good luck, everybody.
0:28:32 > 0:28:34You have 45 minutes, and your time starts now.
0:28:43 > 0:28:47Before they get to get to grips with the chicken wire for the basket,
0:28:47 > 0:28:50the allotmenteers must select their three best zinnias
0:28:50 > 0:28:51for Jonathan to judge.
0:28:54 > 0:28:58I'm just trying to look at the ones that look nicest, I suppose.
0:28:58 > 0:29:00These are the best three I could find.
0:29:00 > 0:29:04They're a little bit...slightly over.
0:29:04 > 0:29:06I'm sure Jonathan will pick up on that one.
0:29:06 > 0:29:10Stems chosen, it's on to the floral basket.
0:29:10 > 0:29:13Oh, I don't like this chicken wire, it's mean old stuff.
0:29:13 > 0:29:15I didn't even have time to put my gloves on.
0:29:25 > 0:29:28I want it to be, like, half a football.
0:29:28 > 0:29:31Have I made a basket before? Short answer to that is no.
0:29:33 > 0:29:36I do up old cars now and again, but I don't profess to be
0:29:36 > 0:29:41a flower arranger and I'm bound to learn something, at the very least.
0:29:41 > 0:29:45It's important that the chicken wire is securely fastened to the basket
0:29:45 > 0:29:48but doesn't puncture the waterproof lining.
0:29:51 > 0:29:53I'm not a flipping floral arranger.
0:29:53 > 0:29:58All I do is grow flowers for my garden, put them in a vase.
0:30:00 > 0:30:02It's leaking!
0:30:04 > 0:30:06It's hard work, this chicken wire.
0:30:06 > 0:30:09Gardeners, you've had 20 minutes.
0:30:09 > 0:30:10THEY GASP AND GROAN
0:30:15 > 0:30:19Foliage should be added first to help cover 75% of the basket.
0:30:19 > 0:30:25I'm trying to get the ivy to stay around the actual basket,
0:30:25 > 0:30:28and then it's going to actually stop
0:30:28 > 0:30:32Jonathan being able to see the chicken wire from the outside,
0:30:32 > 0:30:35unless he's got really beady eyes.
0:30:36 > 0:30:40Really just stuffing leaves desperately into chicken wire,
0:30:40 > 0:30:41is the plan at the moment.
0:30:44 > 0:30:47Flowers that are added to the arrangement need to have
0:30:47 > 0:30:50clean stems to avoid leaves rotting in the water.
0:30:50 > 0:30:52I have no plan.
0:30:52 > 0:30:54It's the first time I actually have no plan.
0:30:56 > 0:30:58Hi, Rekha, how's it going?
0:30:58 > 0:31:01I don't know. I don't know.
0:31:01 > 0:31:02We're on a panic state.
0:31:02 > 0:31:05And you're not a flower person, Rekha, if I remember correctly.
0:31:05 > 0:31:08- Yeah, I'm not.- So my challenges are a challenge for you.
0:31:08 > 0:31:10Oh, they're totally a challenge.
0:31:10 > 0:31:13Well, my plan of attack is, as with most things,
0:31:13 > 0:31:16to listen to my grandmother, and she said,
0:31:16 > 0:31:20"You want to build from the bottom, layer your greenery.
0:31:20 > 0:31:23"You want different textures," so I've gone for one very soft, fluffy,
0:31:23 > 0:31:28and then a much kind of firmer leaf, as well, just to give contrast.
0:31:28 > 0:31:30- I think I need some more zinnias for my...- OK.
0:31:30 > 0:31:33I've underestimated how big it was.
0:31:33 > 0:31:36I think you're going to have to move quickly.
0:31:36 > 0:31:38- Right.- Good luck, Tony.
0:31:43 > 0:31:47The zinnias should be added last, as they should be
0:31:47 > 0:31:49the focal point of the arrangement.
0:31:49 > 0:31:52- Hey, Matt.- Hey, hi. - Got a beautiful rose there.
0:31:52 > 0:31:55Yeah, gorgeous rose, but I'm looking for a zinnia.
0:31:55 > 0:31:57Have we got a zinnia anywhere up to now?
0:31:57 > 0:32:00That's my one thing, I haven't got any zinnias, to be honest.
0:32:00 > 0:32:02It's zinnia surprise. There is no zinnia.
0:32:02 > 0:32:04- Surprise, there's no zinnia.- Yes.
0:32:04 > 0:32:07I've got some dahlias, which is kind of all I'm kind of going for,
0:32:07 > 0:32:09cos they're quite similar plants.
0:32:09 > 0:32:11That's a tenuous link there, Matt, I have to say.
0:32:13 > 0:32:16You're good, you're fine, you're fine, you're fine.
0:32:16 > 0:32:18Life in the old dog yet.
0:32:18 > 0:32:2311 minutes, gardeners. You have 11 minutes.
0:32:25 > 0:32:28'The basket will be judged from 360 degrees,
0:32:28 > 0:32:31'so it needs to look good from all angles.'
0:32:31 > 0:32:33Lena. I know we're short of time.
0:32:33 > 0:32:36- Do you do flower arranging?- No.
0:32:36 > 0:32:38- Is this the first one? - I think so.
0:32:38 > 0:32:41- Yeah, you've got an interesting mixture going on there.- OK.
0:32:41 > 0:32:43Be interesting to see the finishing touch
0:32:43 > 0:32:47- that you're going to add to it. - Oh! That's worried me.
0:32:48 > 0:32:50SHE WHISPERS: Oh, Jesus, man.
0:32:50 > 0:32:5211 minutes.
0:32:52 > 0:32:55Disaster strikes.
0:32:55 > 0:32:57Probably could do with a bit more height in the middle,
0:32:57 > 0:33:00but the stems of the plants weren't long enough.
0:33:00 > 0:33:03Gardeners, one minute left.
0:33:16 > 0:33:19Your time is up. That's it.
0:33:19 > 0:33:21Stop what you're doing.
0:33:21 > 0:33:22Matt.
0:33:26 > 0:33:31The basket should have a mix of open, semi and closed flowers,
0:33:31 > 0:33:34and should feel sturdy and safe when held.
0:33:34 > 0:33:37The zinnias should be full of colour and have strong,
0:33:37 > 0:33:39poker straight stems.
0:33:39 > 0:33:43They should also be uniform in size and height, with no blemishes.
0:33:48 > 0:33:52Foliage looks good. Nice dark, green leaves.
0:33:52 > 0:33:56Can't see any insect damage or any fungal attack on there.
0:33:56 > 0:33:57Looking at this basket,
0:33:57 > 0:34:01I know one fundamental thing has gone drastically wrong.
0:34:01 > 0:34:03You've placed the chicken wire in,
0:34:03 > 0:34:06- and it's ripped the lining of the basket...- I know.
0:34:06 > 0:34:07..and it's leaked.
0:34:07 > 0:34:10It's already starting to go limp, and wilt a little bit,
0:34:10 > 0:34:12and, sadly, that's going to be dead,
0:34:12 > 0:34:16because there's no water-retaining material in there.
0:34:21 > 0:34:23You've got good, straight stems on here.
0:34:24 > 0:34:28Ooh, that's not quite such a stately stem.
0:34:28 > 0:34:33And if I lift this up, because I am judging it from 360 degrees,
0:34:33 > 0:34:36it's quite a good attempt at a balanced basket arrangement.
0:34:42 > 0:34:44I can't really judge that. Although there's zinnias here,
0:34:44 > 0:34:47the criteria was for a zinnia flower, and that isn't there.
0:34:47 > 0:34:49Let's have a look at this basket.
0:34:49 > 0:34:51It's a good, all round design.
0:34:51 > 0:34:55It's balanced, you've got plenty of flowers in there
0:34:55 > 0:34:58but, sadly, Matt, again, it's lacking that elusive zinnia.
0:35:04 > 0:35:06Not much of a showy stem.
0:35:06 > 0:35:10Sadly, on this one, I can see a little bit of petal damage.
0:35:10 > 0:35:12I like the way it's got this sort of loose,
0:35:12 > 0:35:16rather open formation of the flowers around this outer edge.
0:35:16 > 0:35:19And the repetition of the echinops there against the cornflower,
0:35:19 > 0:35:21lovely harmony.
0:35:26 > 0:35:29We're looking for poker straight.
0:35:29 > 0:35:31That's not a bad attempt.
0:35:31 > 0:35:34I think it's extremely creative how you've got the cornflower stems
0:35:34 > 0:35:38just softening the handle of the basket, yet I can still pick it up.
0:35:38 > 0:35:41It's firm, I can give it a shake, nothing's dropping out.
0:35:46 > 0:35:49That's rather a nice flower on there.
0:35:49 > 0:35:52Now, if I hold those two together, they are pretty balanced.
0:35:52 > 0:35:56There's just one single layer of chicken wire to anchor all
0:35:56 > 0:36:00these stems in place, because it's very easy to pull these out.
0:36:05 > 0:36:07Look at those little, classy flowers.
0:36:07 > 0:36:10But, sadly, they're not very uniform.
0:36:10 > 0:36:13- They're not, I'm afraid. - That's a delightful basket.
0:36:13 > 0:36:17- Thank you very much. - Well arranged, excellent balance,
0:36:17 > 0:36:21creative use of flower, foliage and colour and form.
0:36:26 > 0:36:30When I touch these petals they're very plump and almost
0:36:30 > 0:36:34felt-like to the touch, which is a good indication of freshness.
0:36:34 > 0:36:39And, I have to say with this basket, how beautiful is this fragrance?
0:36:39 > 0:36:42These wonderful scented geraniums.
0:36:42 > 0:36:45We've got good zinnias, and a very creative basket.
0:36:51 > 0:36:55Sadly, we've got quite a disparity of length.
0:36:55 > 0:36:58It would be far better to cut them all to the same length,
0:36:58 > 0:37:00to get them even.
0:37:00 > 0:37:01You've got gorgeous rough achillea,
0:37:01 > 0:37:03you've got the spikes of the lavender,
0:37:03 > 0:37:05and then you've got zinnias in here.
0:37:05 > 0:37:08Quite flamboyant, it looks good from all angles.
0:37:08 > 0:37:12Possibly choice of bow could have been toned down a little bit.
0:37:14 > 0:37:17With just one Best In Show up for grabs, Jonathan will be
0:37:17 > 0:37:21looking at both the cut flowers and the basket arrangement.
0:37:21 > 0:37:23It came down to just two.
0:37:23 > 0:37:27Alexandra's basket, excellent.
0:37:27 > 0:37:32Sadly, zinnias slightly disappointing.
0:37:32 > 0:37:34And Rob.
0:37:34 > 0:37:38Your zinnias, fairly well balanced,
0:37:38 > 0:37:40strong stems,
0:37:40 > 0:37:43and very creative basket
0:37:43 > 0:37:45with gorgeous summer flowers.
0:37:45 > 0:37:48Rob, you're Best In Show. APPLAUSE
0:37:55 > 0:37:58Congratulations, Rob, and well done, everybody.
0:37:58 > 0:38:00You've had an incredible day.
0:38:00 > 0:38:05I suggest that you all go and have a good night's sleep.
0:38:05 > 0:38:06See you in the morning.
0:38:12 > 0:38:14I don't think today's gone the best, to be honest.
0:38:14 > 0:38:17It could have gone better. I tried my best.
0:38:17 > 0:38:19Hopefully, tomorrow will be better.
0:38:19 > 0:38:21Bit on a high, can't believe it, actually,
0:38:21 > 0:38:23looking round at some of the other arrangements.
0:38:23 > 0:38:26Can't believe mine won. But it did, so, yeah, well chuffed.
0:38:31 > 0:38:39Just one challenge remains before experts Jim, Jonathan and Thane
0:38:39 > 0:38:43must decide which gardener will be the first to leave the allotment.
0:38:43 > 0:38:45Adrenaline is pumping, and I'm, you know,
0:38:45 > 0:38:47ready to get in that tent and do some cooking.
0:38:47 > 0:38:52I'm just going to do my best today and just cook what I've practised,
0:38:52 > 0:38:56and hopefully it'll be OK and not too offensive for Thane.
0:38:56 > 0:38:58- Good morning. - ALL: Morning.
0:38:58 > 0:39:00Your third and final challenge is the Eat challenge,
0:39:00 > 0:39:03presided over, of course, by Thane Prince,
0:39:03 > 0:39:06and today Thane's challenge is this -
0:39:06 > 0:39:10it is to make two sauces suitable to accompany a Sunday roast.
0:39:10 > 0:39:14One of them must be a mustard, the other one is up to you,
0:39:14 > 0:39:19and you are to serve them with the new potatoes that you grew for Jim.
0:39:19 > 0:39:21And the clock will start as soon as you've arrived
0:39:21 > 0:39:23in the greenhouse with everything you need.
0:39:23 > 0:39:25Get picking.
0:39:28 > 0:39:31The Eat challenge sees the gardeners' freshly picked produce
0:39:31 > 0:39:34being brought into the kitchen, where their preserving skills
0:39:34 > 0:39:37will be put to the test.
0:39:37 > 0:39:39This is the first Eat challenge.
0:39:39 > 0:39:41Really important, the first time
0:39:41 > 0:39:44I get to see our gardeners in the kitchen, and they're tackling
0:39:44 > 0:39:48something that's close to all our hearts - the Sunday roast.
0:39:48 > 0:39:51For this challenge, gardeners can use any produce they've grown
0:39:51 > 0:39:54on their allotment, along with items from the pantry,
0:39:54 > 0:39:57such as dried spices, flour, and sugar.
0:39:57 > 0:39:59This is, erm...
0:39:59 > 0:40:03Oh, I pronounce this wrong. Karobi... Horobi, I call it!
0:40:03 > 0:40:05It's from the brassica family.
0:40:07 > 0:40:08Well, he's impressive.
0:40:11 > 0:40:14With their ingredients freshly picked, the gardeners
0:40:14 > 0:40:17head to the greenhouse for their final challenge, Eat.
0:40:19 > 0:40:22Gardeners, I hope you've got everything you need
0:40:22 > 0:40:24for this next challenge.
0:40:24 > 0:40:26You have an hour-and-a-half to achieve this.
0:40:26 > 0:40:29If you're ready, let's start the clock now.
0:40:34 > 0:40:37The gardeners begin by preparing their new potatoes
0:40:37 > 0:40:41from the Grow challenge that will be tasted with their two sauces.
0:40:41 > 0:40:44Well, I'm starting off the sauteed potatoes.
0:40:44 > 0:40:47Look at them, they're beautiful. I should have won.
0:40:47 > 0:40:51This was my nan's. My little old crinkler.
0:40:51 > 0:40:53That's years and years and years and years old.
0:40:53 > 0:40:55It'll be good for when you put the herbs on it,
0:40:55 > 0:40:57cos they'll get all stuck in the little grooves.
0:40:57 > 0:41:00The first sauce they all make is their mustard.
0:41:00 > 0:41:05Mustard is an accompaniment that can be used to enhance most meals.
0:41:05 > 0:41:08If stored correctly, it can keep for months.
0:41:08 > 0:41:11What makes a good mustard for you, Thane?
0:41:11 > 0:41:14Well, I think you have to remember that mustard's about heat.
0:41:14 > 0:41:19It's going to pop with flavours, but that heat has to be controlled,
0:41:19 > 0:41:23so you've got to think about balance.
0:41:23 > 0:41:26How are you going to make that heat into a rounded flavour?
0:41:26 > 0:41:29I'm making a Sunday paper mustard.
0:41:29 > 0:41:31I like to do something that's really simple.
0:41:31 > 0:41:34Make a nice mustard, some nice gammon with it,
0:41:34 > 0:41:37maybe a few fresh peas and, well, get one of these out, then.
0:41:39 > 0:41:42In traditional Indian cooking we don't use mustard as a sauce,
0:41:42 > 0:41:45we use it to temper the oil with.
0:41:45 > 0:41:47Not as a sauce, we don't make a sauce out of it.
0:41:47 > 0:41:51Mustard seeds have hard skins and need to be pre-soaked
0:41:51 > 0:41:52to make them easier to grind.
0:41:52 > 0:41:54I'm doing a herb crunch,
0:41:54 > 0:41:57so it's like a traditional French herb mustard.
0:41:57 > 0:41:59I haven't soaked my mustard seeds.
0:41:59 > 0:42:02It could go a little bit thick, so it needs time to rest.
0:42:02 > 0:42:04So I may need to add a bit more liquid at the end.
0:42:04 > 0:42:06I do like cooking,
0:42:06 > 0:42:09but cooking under pressure is a whole different experience.
0:42:09 > 0:42:12I'm making a beetroot mustard.
0:42:12 > 0:42:15I'm making the mustard sauce for the first time.
0:42:15 > 0:42:18I've called my mustard sauce Old Gold, after one of the best
0:42:18 > 0:42:21clubs in the world, which is Wolverhampton Wanderers.
0:42:21 > 0:42:24Wolves play in a strip which is called old gold.
0:42:24 > 0:42:27Tony's Old Gold mustard is a loose sauce,
0:42:27 > 0:42:30rather than a traditional thick mustard condiment.
0:42:30 > 0:42:33I've tried it. Not sure I liked it.
0:42:34 > 0:42:39Oh, I'm making my mustard. It's called Lena's Hot Knockin' Mustard.
0:42:39 > 0:42:42So I'm just peeling all the outer skin off,
0:42:42 > 0:42:47and then I'm going to chop it up to put unique flavour into it.
0:42:47 > 0:42:48Hi, Alexandra.
0:42:48 > 0:42:50Saluete, magistrar!
0:42:50 > 0:42:52Tutti frutti, dos beer, s'il vous plait.
0:42:52 > 0:42:55You're a classics scholar, aren't you?
0:42:55 > 0:42:58I am, yes, it's my passion, apart from gardening and cooking.
0:42:58 > 0:43:02I've gone on a bit of a classical bender with both my recipes,
0:43:02 > 0:43:04researching the origin of mustard,
0:43:04 > 0:43:07and I got back to the Romans and must ardens.
0:43:07 > 0:43:09Who's a must arden?
0:43:09 > 0:43:11Must ardens means "hot must".
0:43:11 > 0:43:13Romans were very into their sauces, loved their condiments
0:43:13 > 0:43:16and it was something they took all over the Empire,
0:43:16 > 0:43:18incorporating different elements.
0:43:18 > 0:43:20Meanwhile, Matt is flavouring his mustard
0:43:20 > 0:43:22with rose petals and lavender.
0:43:22 > 0:43:25Lavender's a tricky one.
0:43:25 > 0:43:28It's quite an antiseptic flavour.
0:43:28 > 0:43:31Now, he may have chosen it because it's powerful
0:43:31 > 0:43:32and mustard's powerful,
0:43:32 > 0:43:35so we're going to be talking balance with that one.
0:43:35 > 0:43:38Once the gardeners have prepared the seeds and vegetables,
0:43:38 > 0:43:42their mustards are now blitzed to form a thick paste.
0:43:50 > 0:43:52More like a mustard now.
0:43:52 > 0:43:55If I never see another jar of mustard in my life,
0:43:55 > 0:43:56I'll probably be quite happy.
0:43:56 > 0:43:58With their mustards nearly ready,
0:43:58 > 0:44:01it's time to get to work on their other Sunday roast sauce.
0:44:01 > 0:44:04This is my That Shallot Sauce, which is, basically,
0:44:04 > 0:44:07shallot, mushroom and parsley sauce.
0:44:07 > 0:44:12My sauce is Great Granny Kate's mint and apple sauce.
0:44:12 > 0:44:16But I've changed it a little bit, I've revamped it.
0:44:16 > 0:44:17I've put some rhubarb in it.
0:44:17 > 0:44:22Rekha is making a traditional white sauce, including onions.
0:44:22 > 0:44:24It's a classic recipe, but I'm going to add
0:44:24 > 0:44:26the onions back into the sauce.
0:44:26 > 0:44:31It might be a bit too simple, but I find that when you have a roast
0:44:31 > 0:44:34it's the king on the table and all the vegetables
0:44:34 > 0:44:36and the sauces are the subjects.
0:44:36 > 0:44:40Now, the thing about an onion sauce is that it's common,
0:44:40 > 0:44:43people do make it a lot, but there is a...
0:44:43 > 0:44:46You can tell the difference between one that's been roughly made
0:44:46 > 0:44:48and one that's been classically made.
0:44:48 > 0:44:51Absolutely. I'm looking for a smooth sauce.
0:44:51 > 0:44:56It may have pieces of vegetable in, but I don't want floury lumps.
0:44:56 > 0:45:00Well, I'm just getting my redcurrants and my raspberries
0:45:00 > 0:45:02and chillies boiling, to try and release
0:45:02 > 0:45:04some of the flavour in the lemons.
0:45:04 > 0:45:06Sort of trying to sort of multitask.
0:45:07 > 0:45:10When making a sauce, consistency is key,
0:45:10 > 0:45:13especially when it comes to making a tricky mayonnaise.
0:45:13 > 0:45:17If you just put oil onto egg it will split,
0:45:17 > 0:45:22so you add the oil very gradually to start off with, drop by drop,
0:45:22 > 0:45:24and whisk it in thoroughly.
0:45:24 > 0:45:28Ten minutes, gardeners. Ten minutes left.
0:45:32 > 0:45:34I'm trying to get my juice through here.
0:45:35 > 0:45:38It's an impossible task.
0:45:38 > 0:45:40This is ridiculous.
0:45:40 > 0:45:43Bit stressed at the moment. I really have no time, unfortunately,
0:45:43 > 0:45:45cos I don't want to burn anything.
0:45:49 > 0:45:51I've got five minutes spare.
0:45:51 > 0:45:53LAUGHTER
0:45:53 > 0:45:54Wa-hey!
0:45:54 > 0:45:56Shut up, Alan.
0:46:10 > 0:46:11Well, that ain't bad.
0:46:11 > 0:46:13I feel like my peppers have deceived me,
0:46:13 > 0:46:16because I don't know what's happened,
0:46:16 > 0:46:20but I seem to be a little bit short of sauce right now.
0:46:20 > 0:46:25Gardeners, this is your two-minute warning. Two minutes.
0:46:38 > 0:46:40Just got to get it in the jar.
0:46:53 > 0:46:54Done.
0:46:54 > 0:46:56That's it! Gardeners, time is up.
0:46:56 > 0:46:58If you haven't done your labelling, it's too late.
0:46:58 > 0:47:01Matt, again. Thank you.
0:47:03 > 0:47:04We did it.
0:47:06 > 0:47:08To be awarded Best In Show,
0:47:08 > 0:47:11the mustard must reflect all the key flavours used.
0:47:11 > 0:47:14The fruit, vegetables and spices should be evenly distributed
0:47:14 > 0:47:17throughout, and it must look visually appealing.
0:47:17 > 0:47:20The sauce should have a fresh and well-balanced flavour
0:47:20 > 0:47:22and must not taste greasy.
0:47:22 > 0:47:26It should be free from seeds, skins and hard spices.
0:47:26 > 0:47:30These will be served with the new potatoes from the Grow challenge.
0:47:30 > 0:47:33First to be judged is Alexandra
0:47:33 > 0:47:36with her Apicius Roman mustard and fennel sauce.
0:47:37 > 0:47:39The texture's a little awkward.
0:47:45 > 0:47:48Mmm. The Romans obviously liked quite powerful flavours.
0:47:48 > 0:47:49I think it's got potential,
0:47:49 > 0:47:52but I wonder if it shouldn't have been a little bit thinner.
0:47:52 > 0:47:56- Potatoes taste delicious. - Are they good?- Very good.
0:47:56 > 0:47:58So now we've got your fennel mayonnaise.
0:47:58 > 0:48:00Good texture to your sauce.
0:48:05 > 0:48:08Lovely look, nice feeling.
0:48:08 > 0:48:10Not a huge amount of fennel flavour.
0:48:12 > 0:48:14Lena has made a kohlrabi mustard
0:48:14 > 0:48:17and Great Granny Kate's apple and rhubarb sauce.
0:48:17 > 0:48:20I love the crinkle cut on these potatoes.
0:48:20 > 0:48:21Fantastic.
0:48:24 > 0:48:25- Yes, I like this.- Oh!
0:48:25 > 0:48:27It's really quite nicely balanced.
0:48:27 > 0:48:31It is a little sharp, but it's a really nice mustard, I enjoyed it.
0:48:31 > 0:48:33And this is an apple sauce with rhubarb.
0:48:33 > 0:48:35Let's have a look here.
0:48:37 > 0:48:39It's a nice, fruity sauce.
0:48:39 > 0:48:42It's obviously been tried and tested, so well done.
0:48:43 > 0:48:46Next to be judged is Alan's Sunday Paper mustard
0:48:46 > 0:48:48and That Shallot sauce.
0:48:48 > 0:48:51Right, let's have a look at this, then.
0:48:54 > 0:48:57It's possibly not quite fiery enough.
0:48:57 > 0:48:59I think you could have added more mustard to it,
0:48:59 > 0:49:01just to give it a little bit more heat.
0:49:01 > 0:49:03So this is a take on parsley sauce, is it?
0:49:03 > 0:49:06Yes, it's got parsley, shallot and mushroom.
0:49:06 > 0:49:08Did you grow those on your plot?
0:49:08 > 0:49:11No, but I quite like mushrooms in sauces, as well.
0:49:11 > 0:49:13I think the challenge was to sort of go to your plot
0:49:13 > 0:49:16bringing me things that you've grown yourself.
0:49:19 > 0:49:22- No, I don't like that at all.- Aww.
0:49:22 > 0:49:24It's just slimy.
0:49:24 > 0:49:28I'm afraid the mushrooms have a tendency to be quite slimy,
0:49:28 > 0:49:32and with the onion, which again is a kind of a slippery vegetable,
0:49:32 > 0:49:35in a sort of fairly loose sauce,
0:49:35 > 0:49:39it doesn't enhance what I'm eating.
0:49:39 > 0:49:40- Sorry.- Fair enough.
0:49:41 > 0:49:45Sandra has made a dill and honey mustard and a picante berry sauce.
0:49:45 > 0:49:48We're going to start with your mustard,
0:49:48 > 0:49:49which is a dill and honey mustard.
0:49:49 > 0:49:51Did you grow a lot of dill on your plot?
0:49:51 > 0:49:54I tried to grow dill and my dill died,
0:49:54 > 0:49:56so I had to actually get some in.
0:49:56 > 0:50:00That's a shame, because I went and had a look at your plot, and you've
0:50:00 > 0:50:04got lots of herbs there that you could have used instead of the dill.
0:50:04 > 0:50:06I like the little squares of potato.
0:50:09 > 0:50:10I'm afraid it's bitter.
0:50:10 > 0:50:13Didn't come from the plot, is a bit too thick.
0:50:14 > 0:50:18Now this is your picante berry sauce.
0:50:18 > 0:50:20- Is it meant to separate?- No.
0:50:20 > 0:50:23It is definitely a separated sauce.
0:50:23 > 0:50:26I'm sorry, it's separated out again on the plate.
0:50:30 > 0:50:32The problem is that I can't really taste it.
0:50:32 > 0:50:35- It's too thin to stick to the potato.- Yeah.
0:50:36 > 0:50:40Jo Jo has created a beetroot and Vietnamese mint mustard
0:50:40 > 0:50:43and a red pepper, lemon grass and coriander sauce.
0:50:45 > 0:50:47Mmm, it's a bit of an empty jar.
0:50:47 > 0:50:51You know, the jar should be packed and full to the shoulder.
0:50:51 > 0:50:54I'm going to just test a little bit of this prizewinning potato
0:50:54 > 0:50:55with some beetroot mustard.
0:50:59 > 0:51:01I'm not really sure I'm getting the mustard,
0:51:01 > 0:51:04there's a bit more beetroot than I think there should be.
0:51:04 > 0:51:07I don't think the two flavours work well together.
0:51:07 > 0:51:09But your prizewinning potatoes are delicious.
0:51:09 > 0:51:14We seem to have another little problem filling your bottles up here.
0:51:15 > 0:51:18A droppy, droppy sauce there, that's good.
0:51:21 > 0:51:25The slight problem I have with it is that it's not powerful enough.
0:51:25 > 0:51:28It looks very nice, but it doesn't taste very nice.
0:51:30 > 0:51:34Next up is Matt with his blossomed mustard and white onion sauce.
0:51:34 > 0:51:37You brought your things to me in a box, you're the only one who did.
0:51:37 > 0:51:40- Can you explain?- It's just to give it a bit of character, I think.
0:51:40 > 0:51:41It's a good colour.
0:51:46 > 0:51:50Surprisingly, to me, the lavender does work quite well.
0:51:50 > 0:51:52All in all that's not a bad mustard.
0:51:52 > 0:51:55This is your white onion sauce.
0:51:57 > 0:52:00Now, this has split a little bit, there's a little separation.
0:52:03 > 0:52:07Mmm, that I find much more disappointing than your mustard.
0:52:07 > 0:52:10I'm afraid this really doesn't work for me.
0:52:10 > 0:52:13Rob has made a herb mustard and a chimichurri sauce.
0:52:13 > 0:52:16I'm just going to comment on how nice and clean the jar is
0:52:16 > 0:52:18and how perfectly it's filled. Well done.
0:52:25 > 0:52:29Yes. It's hot, but it has a rounded sweetness to it
0:52:29 > 0:52:31and I think you've balanced the flavours very well.
0:52:31 > 0:52:35I like that. Now, your sauce, Rob, is chimichurri.
0:52:42 > 0:52:44It's fairly evenly chopped.
0:52:46 > 0:52:49It's not really sharp enough, it's not really sweet,
0:52:49 > 0:52:51it's not really herby enough, it's not really hot enough.
0:52:51 > 0:52:53It's just not good enough.
0:52:55 > 0:52:58Rekha has created a simple mustard and an onion sauce.
0:53:00 > 0:53:01It's a lovely texture.
0:53:07 > 0:53:09It's, at first taste, quite mild
0:53:09 > 0:53:13but it's a flavour that grows and rounds out.
0:53:13 > 0:53:14It's a pleasant mustard.
0:53:17 > 0:53:20And this is a classic onion sauce.
0:53:20 > 0:53:22It looks quite good, I'm hoping...
0:53:22 > 0:53:24Yes, that's a piece of onion, not a lump.
0:53:28 > 0:53:30That's very well made. I can't taste the flour.
0:53:32 > 0:53:35Finally, Tony has made an Old Gold mustard sauce
0:53:35 > 0:53:37and a parsley, bread and onion sauce.
0:53:38 > 0:53:40Why haven't you brought me a mustard?
0:53:40 > 0:53:45Right, OK, well, I interpreted the brief as two sauces.
0:53:45 > 0:53:48- This is a very, very runny sauce. - Yeah, sure.
0:53:52 > 0:53:54I am searching for something nice to say about this
0:53:54 > 0:53:56and I'm not finding anything.
0:53:56 > 0:54:00It's really just not worked on any level.
0:54:00 > 0:54:04Now this sauce, of course, is a completely different texture.
0:54:10 > 0:54:14Much, much better sauce than the other one. Much, much better.
0:54:14 > 0:54:16Lovely, creamy texture. I quite like it.
0:54:18 > 0:54:21Now Thane has tasted all the mustard and sauces,
0:54:21 > 0:54:25she must decide who will win Best In Show.
0:54:25 > 0:54:29There were two clear gardeners that stood out for me.
0:54:29 > 0:54:34Rekha, you made two very well made, classic sauces.
0:54:34 > 0:54:39And, Lena, you made two that were based in your family history,
0:54:39 > 0:54:41that were tried and tested over generations.
0:54:41 > 0:54:45I looked at everything and I thought to myself,
0:54:45 > 0:54:48"Which one excited me most?"
0:54:49 > 0:54:52And so Lena, Best In Show.
0:54:52 > 0:54:54APPLAUSE AND CHEERING
0:55:02 > 0:55:05You've all done brilliantly, well done.
0:55:05 > 0:55:10Thane, Jim and Jonathan have now got to make the very tough decision
0:55:10 > 0:55:13of which one of you has to leave for good.
0:55:13 > 0:55:16Would you please go back to your allotments
0:55:16 > 0:55:18while they make their decision.
0:55:22 > 0:55:26Winning best in show has made me feel now that,
0:55:26 > 0:55:29yes, Lena, you can do it. Stop listening to your negative side
0:55:29 > 0:55:32and be more positive about yourself,
0:55:32 > 0:55:35cos I have created a beautiful, wonderful garden
0:55:35 > 0:55:38and I am very, very proud of myself.
0:55:38 > 0:55:39Well done, girl.
0:55:40 > 0:55:43I think Thane's quite a tough judge, actually.
0:55:43 > 0:55:46I didn't think she was overly glowing about ANY of our sauces.
0:55:47 > 0:55:50I was really quite pleased with my mustard, and with my sauce
0:55:50 > 0:55:53I think it's something that I need to kind of work on.
0:55:53 > 0:55:57So looking forward to kind of trying to tinker about with that.
0:55:59 > 0:56:02We're surrounded by everything they've produced this week.
0:56:02 > 0:56:04Let's start with the Grow challenge.
0:56:04 > 0:56:07Who was the best? Who was the most disappointing?
0:56:07 > 0:56:08Well, the best was Jo Jo.
0:56:08 > 0:56:12She had the five most evenly-matched potatoes.
0:56:12 > 0:56:15On the bad side, I'm afraid Matt...
0:56:15 > 0:56:18Well, as I said, I've seen bigger quail eggs.
0:56:18 > 0:56:21And zinnias, for Matt, non-existent.
0:56:21 > 0:56:24Matt's mustard was interesting, he put lavender in it.
0:56:24 > 0:56:27I wasn't sure it was going to work, but it actually did.
0:56:27 > 0:56:28I would quite like that again.
0:56:28 > 0:56:31Sandra, she punctured that lining with that chicken wire,
0:56:31 > 0:56:33she overcomplicated it.
0:56:33 > 0:56:36- She did really do badly in my challenge.- Yeah.
0:56:36 > 0:56:38Neither of the things she gave me you could eat.
0:56:38 > 0:56:41- I tell you, she's a good gardener... - Yes.
0:56:41 > 0:56:43..and she works jolly hard at it, never stops.
0:56:43 > 0:56:45Well, it's the end of the first week
0:56:45 > 0:56:47and you have to make that horrible decision -
0:56:47 > 0:56:48who are we going to say goodbye to?
0:56:58 > 0:57:01Gardeners, thank you so much for all your hard work,
0:57:01 > 0:57:04not just over the last two days, but the last 12 weeks.
0:57:04 > 0:57:07You only have to look around this fabulous garden,
0:57:07 > 0:57:10which is testament to the hard work that you've put in.
0:57:10 > 0:57:13The person who is leaving tonight is...
0:57:24 > 0:57:25It's Matt.
0:57:32 > 0:57:35You have been our youngest contestant so far
0:57:35 > 0:57:36on The Big Allotment Challenge,
0:57:36 > 0:57:39and will you promise us you will keep gardening?
0:57:39 > 0:57:41Yeah, it was great fun, like, and, yeah,
0:57:41 > 0:57:43thank you very much for the opportunity.
0:57:43 > 0:57:45It's something I really enjoyed.
0:57:45 > 0:57:48It's really instilled the fact that I want to kind of stay in that realm
0:57:48 > 0:57:53and just continue with food, or growing - all of it together.
0:57:53 > 0:57:56Yeah, I'm not going to ever forget it, it was really great.
0:57:59 > 0:58:02Next time on The Big Allotment Challenge,
0:58:02 > 0:58:04the gardeners will be judged on their cucumbers...
0:58:04 > 0:58:07That looks like some green dog has laid it.
0:58:07 > 0:58:09That's really horrible.
0:58:09 > 0:58:11..their larkspur...
0:58:11 > 0:58:14I have no vision, I have no plan.
0:58:14 > 0:58:16I'm going straight off the cuff.
0:58:16 > 0:58:18..and lollies and syrups.
0:58:18 > 0:58:20There's nothing wrong with it,
0:58:20 > 0:58:22there's not quite enough right with it.
0:58:22 > 0:58:23It's just a little ordinary.
0:58:23 > 0:58:27Who will dig their way to victory and be named the winner
0:58:27 > 0:58:29of The Big Allotment Challenge?