0:00:02 > 0:00:03The Big Allotment Challenge is back,
0:00:03 > 0:00:06celebrating Britain's love of gardening.
0:00:06 > 0:00:09Whether it's in window boxes, back gardens or allotments,
0:00:09 > 0:00:12we love to grow our own.
0:00:12 > 0:00:14These nine handpicked individuals
0:00:14 > 0:00:18think they have what it takes to be crowned this year's champion.
0:00:18 > 0:00:20Beautiful!
0:00:20 > 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 > 0:00:27fruit 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
0:00:33 > 0:00:36and cultivating their patch of our beautiful walled garden.
0:00:40 > 0:00:43Last week, they faced the experts for the first time.
0:00:43 > 0:00:46I am searching for something nice to say about this
0:00:46 > 0:00:47and I'm not finding anything.
0:00:47 > 0:00:50Jo Jo reigned supreme in Jim's Grow challenge.
0:00:51 > 0:00:53The tickling paid off. Well done, Jo Jo!
0:00:53 > 0:00:55CHEERING AND APPLAUSE
0:00:55 > 0:00:57In the Make challenge, Rob impressed Jonathan.
0:00:57 > 0:01:00These wonderful scented geraniums.
0:01:00 > 0:01:02Rob, you are Best in Show.
0:01:02 > 0:01:03APPLAUSE
0:01:03 > 0:01:07And finally, in Eat, Thane was wowed by Lena's sauces.
0:01:07 > 0:01:09It's a really nice mustard. I enjoyed it.
0:01:09 > 0:01:10And so, Lena, Best in Show.
0:01:10 > 0:01:12APPLAUSE
0:01:12 > 0:01:13But Matt failed to shine...
0:01:13 > 0:01:16The criteria was for a zinnia flower, and that isn't there.
0:01:16 > 0:01:19..and left the allotment for good.
0:01:22 > 0:01:25This week, it's high-summer favourite, cucumber.
0:01:25 > 0:01:29I'm just perfecting my rather large cucumbers.
0:01:29 > 0:01:31A bound bouquet containing larkspur.
0:01:31 > 0:01:33I have no vision, I have no plan.
0:01:33 > 0:01:36I'm going straight off the cuff.
0:01:37 > 0:01:39And lollies and syrups.
0:01:39 > 0:01:42I've got a little bit of glamour for Thane. Edible glitter.
0:01:42 > 0:01:44Who will impress the experts?
0:01:44 > 0:01:47I've got to say, you produced two crackers.
0:01:47 > 0:01:49And whose time in the competition is up?
0:01:49 > 0:01:52He doesn't know what it is. Neither do I.
0:02:11 > 0:02:13Welcome back to the Big Allotment Challenge.
0:02:13 > 0:02:15Our walled garden here in Mapledurham
0:02:15 > 0:02:19certainly looks lush and green now, in the height of summer,
0:02:19 > 0:02:21but getting it to this point has meant
0:02:21 > 0:02:24weeks of hard work from our dedicated gardeners.
0:02:28 > 0:02:30So far, we've all really been kind of,
0:02:30 > 0:02:32pottering along as friends, gardening,
0:02:32 > 0:02:35and it's suddenly really hit us that this is a competition
0:02:35 > 0:02:38and the judges are really looking for,
0:02:38 > 0:02:40you know, the best quality produce.
0:02:40 > 0:02:43It was brilliant getting Best in Show for the flowers last week,
0:02:43 > 0:02:46but now you've got it, it makes you want to get it for everything.
0:02:46 > 0:02:47I want to win all of them!
0:02:50 > 0:02:52Good morning, gardeners.
0:02:52 > 0:02:55Each week, as you know, you face three challenges.
0:02:55 > 0:02:56Grow, Make and Eat.
0:02:56 > 0:02:58The first one is always Grow,
0:02:58 > 0:03:01and it's your chance to impress Jim Buttress.
0:03:01 > 0:03:04This week, it is ridge cucumbers.
0:03:04 > 0:03:09So, Jim would like you to present two ridge cucumbers
0:03:09 > 0:03:13grown from seed to put on his Show Bench.
0:03:13 > 0:03:16All understood? Get picking.
0:03:20 > 0:03:22Happy cucumber fondling.
0:03:22 > 0:03:24I've asked the gardeners to grow ridge cucumbers
0:03:24 > 0:03:28because they can be tricky little monkeys to get started.
0:03:28 > 0:03:31The seed can take a long time to germinate.
0:03:31 > 0:03:34Here's Jim's guide to growing cucumbers.
0:03:37 > 0:03:41Ridge cucumbers are best grown from seed and started inside,
0:03:41 > 0:03:43even if you don't have a greenhouse.
0:03:43 > 0:03:45Fill a pot with seed-sowing compost
0:03:45 > 0:03:49and sow the seeds on their sides to stop them rotting.
0:03:49 > 0:03:53Once the seeds have germinated and have filled the pot with roots,
0:03:53 > 0:03:57they must be hardened off for 10 days before planting them outside.
0:03:57 > 0:03:59They're called ridge cucumbers
0:03:59 > 0:04:01because the traditional way to grow them is on a ridge.
0:04:01 > 0:04:03Make sure you put some manure into the soil
0:04:03 > 0:04:05and then make a ridge on the surface
0:04:05 > 0:04:08to help water drain away from the plant.
0:04:08 > 0:04:13Once the plants have developed seven leaves, pinch out the growing tip.
0:04:13 > 0:04:17Inspect the plants regularly for aphids and remove them.
0:04:17 > 0:04:21Little bugs like aphids can carry the dreaded cucumber mosaic virus,
0:04:21 > 0:04:24which is a disaster if you get it.
0:04:24 > 0:04:27Once the fruit has formed, give them room to breathe
0:04:27 > 0:04:30by making sure nothing obstructs their growth,
0:04:30 > 0:04:32or they won't be straight for the Show Bench.
0:04:32 > 0:04:35When little cucumbers appear,
0:04:35 > 0:04:39feed the plants once a week with a liquid tomato food.
0:04:39 > 0:04:43The size of the cucumber depends on the variety being grown,
0:04:43 > 0:04:46but don't let them get too big, or they'll become too bitter to eat.
0:04:51 > 0:04:5413 weeks ago, the first decision the gardeners had to make
0:04:54 > 0:04:58was to pick their cucumber varieties and sow their seeds.
0:05:00 > 0:05:03For marketing director Alan, it's a simple choice.
0:05:03 > 0:05:07I grow cucumbers every year, so I'm pretty confident about this one.
0:05:07 > 0:05:10I've got two different types of cucumbers on the go.
0:05:10 > 0:05:12Marketmore, which we'll be able to plant in the ground,
0:05:12 > 0:05:14they'll just spread around and they'll just fruit
0:05:14 > 0:05:16and they'll be absolutely fine.
0:05:16 > 0:05:20And then we've got the Tokyo slicer, a little bit more fussy.
0:05:20 > 0:05:22One is called marketmore cucumber
0:05:22 > 0:05:25and the other one is burpless...
0:05:25 > 0:05:27burpless...
0:05:27 > 0:05:32Sorry! It's called burpless tasty green.
0:05:32 > 0:05:34Flight attendant Rob is the only gardener
0:05:34 > 0:05:37gambling on a rare heritage variety.
0:05:37 > 0:05:41Instead of being a normal cucumber, like a normal green, long cucumber,
0:05:41 > 0:05:44they're also rugby-ball shaped, like, oval.
0:05:44 > 0:05:46But they're yellow.
0:05:46 > 0:05:48Nine weeks to Show Day
0:05:48 > 0:05:51and former teacher Tony is potting on his cucumber plants.
0:05:51 > 0:05:53They're ready to fly the nest, really,
0:05:53 > 0:05:58because they're looking quite lush, but getting quite tall.
0:05:58 > 0:06:00These have done well in the greenhouse. Quite happy with them.
0:06:00 > 0:06:03And I'm going to move them outside.
0:06:05 > 0:06:07Hopefully, they'll grow on lovely now.
0:06:07 > 0:06:1026-year-old Classics scholar Alexandra
0:06:10 > 0:06:12is the youngest gardener left on the patch.
0:06:12 > 0:06:16I'm doing two sowings just so I have plants at staggered intervals.
0:06:16 > 0:06:19It's just a sort of, an insurance policy, really.
0:06:19 > 0:06:21So if something is ready too early,
0:06:21 > 0:06:24it at least means that I've got a backup,
0:06:24 > 0:06:27which I can then hopefully bring on in some way.
0:06:32 > 0:06:35Painter/decorator Lena has spotted a potential problem
0:06:35 > 0:06:37with her cucumber plants.
0:06:37 > 0:06:39So I've just come in here to have a look
0:06:39 > 0:06:43and I've just noticed this on the top of the leaf.
0:06:43 > 0:06:46And then I've just looked underneath.
0:06:46 > 0:06:50I didn't know if this was the mosaic virus.
0:06:50 > 0:06:52And if it is the mosaic virus,
0:06:52 > 0:06:56you've got to destroy them because it can spread.
0:06:56 > 0:06:59Mosaic virus is spread by aphids
0:06:59 > 0:07:01and can lead to a dramatic reduction
0:07:01 > 0:07:03in the number of cucumbers that develop.
0:07:03 > 0:07:05Any that do are likely to be misshapen,
0:07:05 > 0:07:08which is a disaster when growing for the Show Bench.
0:07:08 > 0:07:11- I'm getting paranoid on that thing, look.- What's this? What?
0:07:11 > 0:07:13I looked at that and thought, "Oh!"
0:07:13 > 0:07:15You were thinking you might have some insect?
0:07:15 > 0:07:18- No, I was thinking about that virus thing.- This thing, yeah.
0:07:18 > 0:07:20That, to me, looks like...
0:07:20 > 0:07:23Actually, it does look like the mosaic virus, actually.
0:07:23 > 0:07:24- Oh, God!- That one actually does.
0:07:24 > 0:07:27All right. God! Sorry to disturb your food. Sorry.
0:07:30 > 0:07:34Oh, that's it now. That's game over. I'm walking. I'm going.
0:07:34 > 0:07:37They said it's maybe the mosaic virus,
0:07:37 > 0:07:40so these have got to go, ain't they? You know what I mean? Let's be fair.
0:07:43 > 0:07:45Company director Rekha's come up with
0:07:45 > 0:07:47a novel way to water her plants.
0:07:47 > 0:07:50The roots need to go down to the water and not the plant.
0:07:50 > 0:07:52Plants shouldn't touch water.
0:07:53 > 0:07:55I've just cut a bottle open
0:07:55 > 0:07:58and I've made some holes in the lid.
0:08:00 > 0:08:03It's going to be a funnel. I'm just going to dig that in.
0:08:03 > 0:08:05It's just going to be a drip feed,
0:08:05 > 0:08:08rather than a lot of water in one time.
0:08:11 > 0:08:13It's eight weeks since the gardeners first met.
0:08:13 > 0:08:16And word has got round the patch that it's Rob's birthday.
0:08:18 > 0:08:19- Give me an R!- ALL: R!
0:08:19 > 0:08:21- Give me an O!- ALL: O!
0:08:21 > 0:08:23- Give me a B!- ALL: B!
0:08:23 > 0:08:26- Put them together, what have we got? - ALL: Rob!
0:08:26 > 0:08:28Happy birthday!
0:08:28 > 0:08:30Oh, thank you!
0:08:31 > 0:08:33The suspense!
0:08:33 > 0:08:35De-de-de-de-de-de-de-de-de!
0:08:35 > 0:08:37LAUGHTER
0:08:37 > 0:08:39- A paint-your-own gnome! - Get painting!
0:08:39 > 0:08:41- That's nice!- Thank you very much.
0:08:41 > 0:08:45You won't be going out tonight, you'll be painting, won't you?
0:08:45 > 0:08:49Having lost one batch of her cucumber plants to mosaic virus,
0:08:49 > 0:08:51Lena thinks she's come up with a solution
0:08:51 > 0:08:53to keep her remaining ones disease-free.
0:08:53 > 0:08:54Just made this structure.
0:08:54 > 0:08:57It's going to climb up here, hopefully.
0:08:57 > 0:09:01I've done that so they can grow up there
0:09:01 > 0:09:04and hopefully the air will get around it
0:09:04 > 0:09:08and it won't get any diseases. Hopefully.
0:09:08 > 0:09:13I'm cutting off some of these excess growth for the cucumbers.
0:09:13 > 0:09:16I did some the other day and I'm just doing a bit more now.
0:09:16 > 0:09:19Because I need them to fatten up a bit.
0:09:21 > 0:09:23On Show Day, the gardeners must present
0:09:23 > 0:09:25two cucumbers of equal length
0:09:25 > 0:09:27and they must be perfectly straight.
0:09:27 > 0:09:31Cucumbers are looking really, really healthy.
0:09:31 > 0:09:32Really healthy.
0:09:34 > 0:09:36They might be a bit too big.
0:09:36 > 0:09:38LAUGHTER
0:09:38 > 0:09:40That's a bit too big, though.
0:09:40 > 0:09:42They're the right, length, aren't they?
0:09:42 > 0:09:45- The length is fine. - The girth is too big.
0:09:45 > 0:09:47- LAUGHTER - Yeah, the girth is too big!
0:09:49 > 0:09:54I was hoping that I could rely on gravity to pull them straight,
0:09:54 > 0:09:58however, the ground got in the way of the gravity
0:09:58 > 0:10:02and they started to curl around.
0:10:02 > 0:10:07I am just improvising some cucumber straighteners.
0:10:07 > 0:10:11Since I couldn't afford the fabulous
0:10:11 > 0:10:14and slightly-obscene Victorian one that I wanted,
0:10:14 > 0:10:17I thought I'd have a go with some bottles.
0:10:17 > 0:10:18And there it is.
0:10:18 > 0:10:22It's not terribly straight, but it certainly has grown.
0:10:23 > 0:10:24LAUGHTER
0:10:24 > 0:10:27Look at that. That looks like some green dog has laid it.
0:10:27 > 0:10:30That's really horrible. That can come off.
0:10:31 > 0:10:33Look at that, that's horrible.
0:10:35 > 0:10:38Tony is struggling with the size of his cucumbers.
0:10:38 > 0:10:42Got one there which is still a bit too small.
0:10:42 > 0:10:44I've got one here that's a bit small.
0:10:44 > 0:10:48And I've got one or two others that are even smaller.
0:10:48 > 0:10:49I'm not saying they're rubbish.
0:10:49 > 0:10:51Potentially, they're not ready. That's the trouble.
0:10:51 > 0:10:53They're a week too early.
0:10:57 > 0:11:01After 13 weeks of growing their cucumbers, it's Show Day.
0:11:03 > 0:11:05Let's have a look, see what we've got here.
0:11:05 > 0:11:07- LAUGHTER - It's not ideal, is it?
0:11:07 > 0:11:10I was hoping to use my smaller ones, which are a better size,
0:11:10 > 0:11:13but unfortunately, there's some damage on one of them,
0:11:13 > 0:11:16so I think I'm going to have to put my big ones out.
0:11:16 > 0:11:20Everyone else has gone for really big, green cucumbers,
0:11:20 > 0:11:22whereas I've gone for, sort of, a rare, wacky one
0:11:22 > 0:11:25that's, like, a yellow, strange shape.
0:11:26 > 0:11:29Uniformity is essential for the Show Bench, as it demonstrates
0:11:29 > 0:11:32the gardeners have been consistent with their growing methods.
0:11:32 > 0:11:38My main worry is not the length, it's the circumference of these.
0:11:38 > 0:11:39To me, they look too fat.
0:11:39 > 0:11:42# Two little joggers Da-da-da-da-da. #
0:11:48 > 0:11:51I'm just perfecting my rather large cucumbers.
0:11:51 > 0:11:54I don't know. I think I'll probably go with those two.
0:11:54 > 0:11:56They're not matched, but...
0:11:56 > 0:11:58I know Alan's not terribly happy with his.
0:11:58 > 0:12:01I think he's had some size issues.
0:12:01 > 0:12:02Um...but...
0:12:02 > 0:12:04(I'm sorry.)
0:12:04 > 0:12:06LAUGHTER
0:12:07 > 0:12:09Sorry!
0:12:09 > 0:12:13The gardeners must present two ridge cucumbers of equal length,
0:12:13 > 0:12:17with short stems, free from blemishes, disease and pest damage.
0:12:17 > 0:12:21They must be fresh and firm and of uniform thickness.
0:12:21 > 0:12:24Gardeners, bring your cucumbers to the bench.
0:12:24 > 0:12:26It's time for the judging.
0:12:41 > 0:12:45It's time to find out now what Jim makes of your cucumbers.
0:12:45 > 0:12:47Lena, would you like to come forward first?
0:12:52 > 0:12:55Now, the characteristic of this particular cucumber
0:12:55 > 0:12:59is to be long and slender
0:12:59 > 0:13:02and also to have these stripes running through them.
0:13:02 > 0:13:04- It's a very good start. - Oh, thank you very much.
0:13:04 > 0:13:06- Well done.- Well done, Lena.
0:13:11 > 0:13:14This is burpless, and so is this.
0:13:14 > 0:13:17And I think you can see for yourself there is a difference.
0:13:17 > 0:13:20It really hasn't developed properly.
0:13:20 > 0:13:22And, er...dare I say it,
0:13:22 > 0:13:24it's a little bit bent.
0:13:30 > 0:13:34The size of them slightly worries me.
0:13:34 > 0:13:40Because for a show cucumber, it needs to be 10-12 inches.
0:13:40 > 0:13:43It's way over that.
0:13:43 > 0:13:45What does that tell me?
0:13:45 > 0:13:47I think this is going to be too tough.
0:13:52 > 0:13:55This variety should be between six and eight inches.
0:13:55 > 0:13:59A yellow cucumber, as opposed to the green.
0:13:59 > 0:14:02They're definitely a fatter cucumber than some of the other ridges
0:14:02 > 0:14:05and they're two perfect cucumbers
0:14:05 > 0:14:07for what you'd expect from this variety.
0:14:07 > 0:14:09I've got to say, you've produced two crackers.
0:14:09 > 0:14:11Thank you.
0:14:15 > 0:14:19I think truthfully, Rekha, you've given them too much TLC
0:14:19 > 0:14:21and too much water.
0:14:21 > 0:14:24- I think they've gobbled up as much as you can give them.- OK.
0:14:24 > 0:14:27Hence the reason why they're very big and fat.
0:14:32 > 0:14:33They need to be uniform.
0:14:33 > 0:14:38If you had another one like that, we're in with a fighting chance.
0:14:38 > 0:14:41But in due respects, this is the little baby
0:14:41 > 0:14:43- compared with the big one.- Yeah.
0:14:43 > 0:14:45That is a good-looking cucumber,
0:14:45 > 0:14:48but unfortunately, its little mate has let you down.
0:14:54 > 0:15:00- Marketmore is a straight, very green cucumber.- Mm.
0:15:00 > 0:15:04And a typical characteristic of all exhibitors up and down the country
0:15:04 > 0:15:08is to hide any blemishes underneath,
0:15:08 > 0:15:11hoping that the judge isn't going to notice them.
0:15:11 > 0:15:12You spotted that!
0:15:12 > 0:15:15And there, you can see quite clearly, blemishes of some sort.
0:15:20 > 0:15:23- Tony, I'm going to be very honest with you.- I thought you might be.
0:15:23 > 0:15:25When I judge up and down the country,
0:15:25 > 0:15:28you'll have a whole load of cucumbers,
0:15:28 > 0:15:30whatever veg you've got there.
0:15:30 > 0:15:32And my first job is to walk up and down
0:15:32 > 0:15:36and see the ones you're going to concentrate in detail
0:15:36 > 0:15:40and the ones that possibly you're not going to worry about.
0:15:46 > 0:15:49Well done, everybody, for presenting your cucumbers for the Show Bench.
0:15:49 > 0:15:52Now, Jim, who's going to get your Best in Show?
0:15:56 > 0:15:59It came down to two sets.
0:15:59 > 0:16:01Lena and Rob.
0:16:01 > 0:16:03When I look at Lena's,
0:16:03 > 0:16:07they are very characteristic of that particular variety.
0:16:07 > 0:16:09So then I have a look at Rob's.
0:16:09 > 0:16:12Equal, very characteristic
0:16:12 > 0:16:15of what you would expect to see for this particular variety.
0:16:15 > 0:16:19And finally, if you look at this here,
0:16:19 > 0:16:21that one's a little smaller than that.
0:16:21 > 0:16:24So, Rob, Best in Show.
0:16:24 > 0:16:26CHEERING AND APPLAUSE
0:16:31 > 0:16:34The little old heritage cucumber won the show, didn't he?
0:16:34 > 0:16:36My gamble for the cucumbers definitely paid off.
0:16:36 > 0:16:39Jim seemed to appreciate something a little bit different.
0:16:39 > 0:16:43I was expecting to get, sort of, a real hammering on the cucumbers
0:16:43 > 0:16:45because they were really below par.
0:16:46 > 0:16:48I've got a big hill to climb.
0:16:53 > 0:16:56In this next challenge, the gardeners will be judged
0:16:56 > 0:16:58on their ability to grow flowers,
0:16:58 > 0:17:01as well as what they can make with them.
0:17:01 > 0:17:05Now, gardeners, we are on to our second challenge, which is Make,
0:17:05 > 0:17:09and it's presided over by Jonathan Moseley, our floral expert.
0:17:09 > 0:17:13So today, Jonathan will want you to present larkspur
0:17:13 > 0:17:17and also to make a bound bouquet.
0:17:17 > 0:17:20Gardeners, I'm looking for three stems of larkspur
0:17:20 > 0:17:22which are nice and straight.
0:17:22 > 0:17:25So no bend or crook in the stem.
0:17:25 > 0:17:28The flowers need to be blemish-free and nice and papery
0:17:28 > 0:17:31and soft to the touch. Good luck.
0:17:31 > 0:17:34You have 45 minutes for this challenge and the clock will start
0:17:34 > 0:17:37as soon as you all get into the greenhouse with everything you need.
0:17:37 > 0:17:39All understood? Get picking.
0:17:41 > 0:17:42They're off.
0:17:42 > 0:17:47Here is Jonathan's guide to growing Show-Bench quality larkspur.
0:17:47 > 0:17:51To grow the perfect larkspur, you need to prepare your soil.
0:17:51 > 0:17:54You've got to rake the soil to a fine consistency
0:17:54 > 0:17:56before sowing the larkspur seed
0:17:56 > 0:17:59as they can be a little bit tricky to germinate.
0:17:59 > 0:18:01So it's advisable to give them a week in a freezer
0:18:01 > 0:18:05to give the seeds a period of cold first.
0:18:05 > 0:18:07To achieve the best results, seeds should then be sown
0:18:07 > 0:18:09directly into the open ground
0:18:09 > 0:18:12and covered with a thin layer of soil.
0:18:12 > 0:18:15Once the seedlings appear, thin them carefully
0:18:15 > 0:18:18until the plants are about 30 centimetres apart.
0:18:18 > 0:18:22Pinch out the tips when they're around 15 centimetres tall
0:18:22 > 0:18:24to encourage the plants to bush out.
0:18:24 > 0:18:28Feed them with tomato food every now and then to encourage growth.
0:18:28 > 0:18:31Larkspur should have tall, straight stems,
0:18:31 > 0:18:34so it's essential to support them as they grow,
0:18:34 > 0:18:37otherwise, you'll end up with droopy larkspur.
0:18:37 > 0:18:39Once flowers start to appear,
0:18:39 > 0:18:41pick and feed the plants regularly
0:18:41 > 0:18:43to make sure they keep flowering all summer.
0:18:48 > 0:18:5113 weeks ago, the gardeners began growing their larkspur,
0:18:51 > 0:18:55with some of them sowing their seeds directly into the ground.
0:18:55 > 0:18:58I haven't had a great experience of growing larkspur,
0:18:58 > 0:19:02but according to the seed packet,
0:19:02 > 0:19:04they're fairly straightforward.
0:19:04 > 0:19:06They don't tend, it seems, to do well
0:19:06 > 0:19:09if they start off as seeds in a tray and then you transplant them.
0:19:09 > 0:19:11So I'm going to put them straight in the ground.
0:19:11 > 0:19:14My experience of growing flowers to date has always been that
0:19:14 > 0:19:18once you get them going, your problems are over, really.
0:19:18 > 0:19:21Um...but getting them going, getting them germinated
0:19:21 > 0:19:23can be where it can all go terribly wrong.
0:19:23 > 0:19:28Rob has chosen to sow his indoors in pots.
0:19:28 > 0:19:31I'm going to try and put some inside first.
0:19:31 > 0:19:34I'm not going to put any lids on them or anything else like that,
0:19:34 > 0:19:38just so it's more like a really warm, spring day in here.
0:19:38 > 0:19:42I'm going to put these in the fridge to try and cool them off,
0:19:42 > 0:19:44like, sort of, imitate a winter.
0:19:44 > 0:19:48Because the seeds need to be cold before,
0:19:48 > 0:19:50then when they start to warm up, they think,
0:19:50 > 0:19:52"Oh, I'll start growing now, it's warm."
0:19:52 > 0:19:58So what I had to do was freeze the larkspur seeds for a week
0:19:58 > 0:20:05because larkspur seeds need a cold spell before they can germinate.
0:20:05 > 0:20:07I went on the internet
0:20:07 > 0:20:09and it says you can start them off in the freezer.
0:20:09 > 0:20:11I'm not 100% sure why,
0:20:11 > 0:20:14but I think I'm going to give that a go.
0:20:14 > 0:20:16Maybe no-one else knows about this,
0:20:16 > 0:20:18so crossed fingers, you never now.
0:20:18 > 0:20:20Hey-ho, give it a go.
0:20:22 > 0:20:24After a few weeks, the larkspur
0:20:24 > 0:20:27have started to show early signs of growth.
0:20:27 > 0:20:28Got one, wahey!
0:20:28 > 0:20:30That's a weed, isn't it?
0:20:31 > 0:20:34One larkspur for the Show Bench. Will that do?
0:20:34 > 0:20:40So I can see...some signs of them, but very slow.
0:20:40 > 0:20:42But I think this is what it's like with seeds sometimes.
0:20:42 > 0:20:44You don't see anything for ages
0:20:44 > 0:20:47and then suddenly they all start popping up.
0:20:50 > 0:20:51At the halfway point,
0:20:51 > 0:20:54there's still little growth for some of the gardeners.
0:20:54 > 0:20:57I think other people have got larkspur a lot better than these,
0:20:57 > 0:21:01but...there's loads of time for them to grow.
0:21:01 > 0:21:04They just don't seem to be growing very quick.
0:21:04 > 0:21:07The packet says that they're very easy to grow,
0:21:07 > 0:21:11but none of the ones in the greenhouse have come up.
0:21:11 > 0:21:14If everybody else had beautiful trays full,
0:21:14 > 0:21:15then I'd definitely be panicking,
0:21:15 > 0:21:19but I think we're all, sort of in the same boat with these.
0:21:19 > 0:21:20But not everyone is.
0:21:20 > 0:21:23Sandra has more than 30 years' experience of gardening,
0:21:23 > 0:21:25and having frozen her seeds
0:21:25 > 0:21:27before sowing them directly into the ground,
0:21:27 > 0:21:29she's ready to thin out her plants.
0:21:29 > 0:21:33I'm making room for these to grow.
0:21:33 > 0:21:35I've dug a great big chunk of soil out with it.
0:21:35 > 0:21:38Hope I haven't broken any of the roots off.
0:21:38 > 0:21:43I'm just going to give the larkspur its final spacing that they need.
0:21:43 > 0:21:48So I'm just going to keep roughly 12 inches between some of them.
0:21:48 > 0:21:50Really nice, healthy plants.
0:21:50 > 0:21:52No, I think they'll be all right.
0:21:52 > 0:21:54Look, they've got loads of leaves on the top,
0:21:54 > 0:21:57they've got other leaves there.
0:21:57 > 0:21:59They've really come on in the last week.
0:22:01 > 0:22:04With just four weeks until Show Day, Tony's granddaughter, Annie,
0:22:04 > 0:22:07pays him a visit to help him with his larkspur.
0:22:07 > 0:22:10How long did it take to grow these?
0:22:10 > 0:22:12I've been growing these about nine weeks.
0:22:12 > 0:22:13So they started from little seeds.
0:22:13 > 0:22:16Are you going to win the competition, Grandad?
0:22:16 > 0:22:19I don't know, but I'm going to have a really good try.
0:22:19 > 0:22:20I think you're going to win.
0:22:20 > 0:22:23You think I'm going to win? Cheers.
0:22:23 > 0:22:24Wahey!
0:22:24 > 0:22:28Finance worker Jo Jo is also feeling positive about her flowers.
0:22:28 > 0:22:31My larkspur seems to be going great guns at the moment,
0:22:31 > 0:22:33which is quite good, isn't it?
0:22:33 > 0:22:35It is entirely possible that Jo Jo is privy
0:22:35 > 0:22:38to some sort of special larkspur-growing secret
0:22:38 > 0:22:41that she's not shared with the rest of us.
0:22:41 > 0:22:44I think what it was was that I froze the seeds before I sowed them.
0:22:46 > 0:22:48But Jo Jo's supremacy is short-lived.
0:22:48 > 0:22:51A week later and, with Alan away,
0:22:51 > 0:22:54some of the gardeners take a sneaky peek at his patch.
0:22:54 > 0:22:55What's he been feeding them, eh?
0:22:57 > 0:22:59He's got some super-duper feed going on here.
0:22:59 > 0:23:02- You're not the queen of the larkspur any more.- I know!
0:23:02 > 0:23:05Till the wind whips them and chops the top off them all.
0:23:05 > 0:23:07- Hopefully. - It's interesting, isn't it?
0:23:07 > 0:23:08That's cruel!
0:23:08 > 0:23:11Last week, they weren't half that big, so they've shot up in a week.
0:23:11 > 0:23:13- Ours will catch up.- It's hopeful.
0:23:13 > 0:23:16His will have gone, yours will have gone. We'll be all right.
0:23:16 > 0:23:17LAUGHTER
0:23:22 > 0:23:25The string's really just in case we suddenly get some violent winds.
0:23:25 > 0:23:27Because they are, you know, a bit, "Whoa!" you know.
0:23:27 > 0:23:30And that will just give them something to lean against
0:23:30 > 0:23:32without them getting scarred.
0:23:32 > 0:23:34But others are still at an immature stage.
0:23:34 > 0:23:40The theory is that the tinfoil will just help reflect more light.
0:23:40 > 0:23:45If we have glorious weather and beautiful sunlight,
0:23:45 > 0:23:49there is a chance I might have something to show.
0:23:49 > 0:23:52But things are not looking good for me.
0:23:57 > 0:24:00After 13 weeks of tending to their larkspurs,
0:24:00 > 0:24:02it's time for the gardeners to select their best specimens.
0:24:02 > 0:24:04It's very tall, it's very straight,
0:24:04 > 0:24:06it just hasn't got any flowers on it.
0:24:06 > 0:24:08Look at those!
0:24:08 > 0:24:09They're nice, aren't they?
0:24:09 > 0:24:12- Aren't they nice?- Yeah.
0:24:15 > 0:24:17Where are your larkspur?
0:24:17 > 0:24:19That's a secret. I'm not telling you.
0:24:19 > 0:24:21Well, this looks...
0:24:21 > 0:24:23Oh! That's a pale imitation of a larkspur, Jonathan,
0:24:23 > 0:24:26and that's, unfortunately, all I've got.
0:24:28 > 0:24:30The gardeners also need to pick other flowers
0:24:30 > 0:24:33they've been growing on their allotments to use in their bouquets.
0:24:33 > 0:24:36I've got a lot of zinnias, which are very bright and colourful,
0:24:36 > 0:24:39so I thought I might use those in the display.
0:24:39 > 0:24:41When you don't know what you're doing,
0:24:41 > 0:24:43you just chop-chop-chop, chop-chop-chop-chop!
0:24:48 > 0:24:51Having picked their flowers, the gardeners head into the greenhouse
0:24:51 > 0:24:53to make their bound bouquets.
0:24:57 > 0:25:01What a lovely array of blooms you have brought us!
0:25:01 > 0:25:03Jonathan, any last-minute advice for them?
0:25:03 > 0:25:07Gardeners, to make your selected style of bouquet,
0:25:07 > 0:25:10I'm asking you to use the binding technique.
0:25:10 > 0:25:14Remember, make this bouquet as if it's to be given as a gift.
0:25:14 > 0:25:15Good luck.
0:25:15 > 0:25:19You have 45 minutes, starting now.
0:25:23 > 0:25:25The first job for the gardeners is to choose
0:25:25 > 0:25:28their three best larkspur stems for Jonathan to judge.
0:25:30 > 0:25:32That's my three variety ones.
0:25:32 > 0:25:34They can go there, out of the way.
0:25:34 > 0:25:38I'm just trying to find three...
0:25:38 > 0:25:42straight-ish...larkspur.
0:25:42 > 0:25:45Get the easy bit out the way first.
0:25:45 > 0:25:47So that one's a bit long at the moment.
0:25:47 > 0:25:49I mean, look at that!
0:25:49 > 0:25:52That's quite a contrast with my cucumbers this morning.
0:25:52 > 0:25:54It's really sad.
0:25:54 > 0:25:57Any leaves which will sit below the water line in a vase
0:25:57 > 0:26:00must be trimmed off, or they'll rot.
0:26:00 > 0:26:03This also makes the bouquet easier to bind.
0:26:03 > 0:26:05Just trying to get my nice foliage,
0:26:05 > 0:26:09get my initial shape that I want to create.
0:26:09 > 0:26:11I'm going to have a, sort of...
0:26:11 > 0:26:13I'm going to bind some more at the top.
0:26:13 > 0:26:15I want to get some more bits there first.
0:26:17 > 0:26:19The gardeners can make any style of bouquet,
0:26:19 > 0:26:23but it should be secured using the binding technique.
0:26:23 > 0:26:25Jonathan, tell me again how this binding works.
0:26:25 > 0:26:27- I've got one stem here.- Yeah.
0:26:27 > 0:26:30And then we would tie a piece of twine onto there,
0:26:30 > 0:26:32then I lay another one in there. We bind it.
0:26:32 > 0:26:37- One at a time? - Can be one at a time, get you going.
0:26:37 > 0:26:40Once you start to get a shape developed, little multiples.
0:26:40 > 0:26:44And what we want to do is establish that one binding point.
0:26:44 > 0:26:45- Really?- Mm.
0:26:45 > 0:26:47So one, kind of, necktie around it.
0:26:47 > 0:26:49- One necktie, yeah.- OK.
0:26:49 > 0:26:52As I add them in, I'm winding it down to secure them in.
0:26:52 > 0:26:56I presume that's the sort of thing Jonathan's talking about.
0:26:56 > 0:26:59I have started binding, but I don't think I'm doing a great job,
0:26:59 > 0:27:03because it's not fanning the way I wanted it to fan out.
0:27:03 > 0:27:05This is hard.
0:27:05 > 0:27:07Not sure what I'm doing.
0:27:07 > 0:27:10I have no vision, I have no plan.
0:27:10 > 0:27:12I'm going straight off the cuff.
0:27:12 > 0:27:15I've got quite a lot of stems of flower
0:27:15 > 0:27:18and I suppose I feel slightly obliged to use them.
0:27:20 > 0:27:23I thought I'd hide my gorgeous larkspur in the middle.
0:27:27 > 0:27:30To achieve the best result, all of the gardeners should be using
0:27:30 > 0:27:33twine to bind their bouquets securely.
0:27:33 > 0:27:37What troubles me is what people are electing to bind with.
0:27:37 > 0:27:40Wire's going to cut into those fragile stems.
0:27:40 > 0:27:43You did say you wanted it firm, so they're thinking,
0:27:43 > 0:27:46"Right, belt and braces." If they had cement here, they'd put it on.
0:27:46 > 0:27:49- Some of them are like scaffolding poles.- Bless their hearts.
0:27:49 > 0:27:51People who work in flowers must have three hands.
0:27:51 > 0:27:53It's quite a big bunch of flowers, so, um...
0:27:53 > 0:27:56there is a risk that if I don't do it reasonably tightly,
0:27:56 > 0:27:58the thing will just collapse as soon as he picks it up.
0:27:58 > 0:28:0030 minutes gone, gardeners.
0:28:00 > 0:28:0330 minutes. You've only got 15 minutes left.
0:28:03 > 0:28:06How you feeling about that? Everything under control?
0:28:06 > 0:28:08No.
0:28:14 > 0:28:15- Hey, Tony!- Hi, Tony.
0:28:15 > 0:28:17Is that ribbon decorative, or binding?
0:28:17 > 0:28:20It started off as decorative, but now it's binding.
0:28:20 > 0:28:22And a bit of wire you've used, as well.
0:28:22 > 0:28:26I have used wire, yeah. It's a step forward for me.
0:28:26 > 0:28:28And what do you call this?
0:28:28 > 0:28:32Is it a bouquet? Is it a posy? Is it a sheaf? Is it a...?
0:28:32 > 0:28:34Well, I was thinking of starting off doing a sheaf,
0:28:34 > 0:28:37but it sort of didn't materialise,
0:28:37 > 0:28:40so I've gone more for a small bouquet.
0:28:40 > 0:28:44Over on her workbench, Lena is using several different types
0:28:44 > 0:28:46of binding for her bouquet.
0:28:46 > 0:28:48And you're using tape?
0:28:48 > 0:28:50Well, I'm just trying to make the end look a bit neater.
0:28:53 > 0:28:55It's like a tennis racquet handle.
0:28:55 > 0:28:56More of the Wimbledon look.
0:28:56 > 0:28:58- Well, it's a look.- Yeah.
0:28:59 > 0:29:01I forgot to strip the leaves as I was going
0:29:01 > 0:29:06and I've now got this massive bunch of ugly tape in my hands.
0:29:06 > 0:29:08This is just not going to be my challenge.
0:29:10 > 0:29:14The last five minutes now, gardeners.
0:29:14 > 0:29:17Last five minutes to get everything bound securely,
0:29:17 > 0:29:22wrapped as a gift and something Jonathan's going to enjoy.
0:29:22 > 0:29:26I'm trying to think how to get this together
0:29:26 > 0:29:29and then I want to put ribbon around it to hide everything.
0:29:36 > 0:29:39Although it's been a warm summer and good for growing,
0:29:39 > 0:29:43the heat in the greenhouse is not helping the gardeners.
0:29:43 > 0:29:45Yeah, that's made all the difference.
0:29:45 > 0:29:48I don't know what's happening today, I've just got droop everywhere.
0:29:48 > 0:29:51I don't know how to handle this. It doesn't usually happen.
0:29:53 > 0:29:56You're on the last 60 seconds.
0:29:56 > 0:29:59I don't like that cellophane. It covers the flowers up too much.
0:29:59 > 0:30:01So I'll take...
0:30:08 > 0:30:10Time's up, gardeners, that's it.
0:30:10 > 0:30:12Good luck. Well done.
0:30:13 > 0:30:15You've all produced something.
0:30:15 > 0:30:16LAUGHTER
0:30:20 > 0:30:24Jonathan's perfect bouquet should have one central binding point
0:30:24 > 0:30:26with larkspur as the predominant flower
0:30:26 > 0:30:29and the bouquet should be presented as a gift.
0:30:32 > 0:30:35The larkspur should be three perfect stems.
0:30:35 > 0:30:37Uniform in size, scale and height,
0:30:37 > 0:30:40with consistent colour throughout all the blooms.
0:30:40 > 0:30:43Two thirds of the specimen should be in flower.
0:30:46 > 0:30:47First up is Rob.
0:30:50 > 0:30:54Winner of last week's Best in Show for the Make challenge.
0:30:54 > 0:30:56Will he do it again?
0:30:56 > 0:30:57There's no flowers on there.
0:30:57 > 0:31:00So it's really not met that criteria.
0:31:00 > 0:31:01Let's just put that away, shall we?
0:31:01 > 0:31:04- Yeah, put it in the bin. - Pretend that didn't happen.
0:31:04 > 0:31:05- What a lovely bouquet!- It's lovely.
0:31:05 > 0:31:09But I'm guessing I'm not going to see any larkspur in it.
0:31:09 > 0:31:10There is one positive.
0:31:10 > 0:31:13You've coordinated the packaging, the presentation,
0:31:13 > 0:31:15to the theme of the flowers.
0:31:15 > 0:31:17So there's one bit that's worked.
0:31:23 > 0:31:25- Ooo!- It is slightly disappointing.
0:31:25 > 0:31:29They're at such an immature stage. Were you late sowing them, then?
0:31:29 > 0:31:30Um...not especially.
0:31:30 > 0:31:33I've done successional sowing all the way through.
0:31:33 > 0:31:35I suppose it was just too late.
0:31:35 > 0:31:37- Best of a bad bunch, really. - I'm afraid so.
0:31:37 > 0:31:40Because you'd not got much choice in there to pick at.
0:31:40 > 0:31:44And sadly, in the bouquet, it's that same situation.
0:31:44 > 0:31:46Look at that gorgeous rose!
0:31:46 > 0:31:48It's absolutely beautiful!
0:31:48 > 0:31:53But really, I asked for larkspur and I'm not seeing it.
0:31:59 > 0:32:00Good colour on there.
0:32:00 > 0:32:03A little bit heavily foliated, Lena.
0:32:03 > 0:32:07All this foliage is actually competing with the flower.
0:32:07 > 0:32:09But you've got three erect blooms.
0:32:09 > 0:32:11I'm quite impressed by those, Lena. That's a good attempt.
0:32:11 > 0:32:14- OK. Thank you very much. - Very good. The bouquet.
0:32:14 > 0:32:17Now, the bouquet. I don't quite think you got the binding right.
0:32:17 > 0:32:19- No, I didn't. - With all that wire, tape,
0:32:19 > 0:32:21string, twine in there.
0:32:27 > 0:32:32Alan's got wonderful foliage in there with three straight stems.
0:32:32 > 0:32:34They've got that wonderful, crisp, papery touch.
0:32:34 > 0:32:36What I am impressed about
0:32:36 > 0:32:39is the quality of the larkspur in this bouquet.
0:32:39 > 0:32:41With harmonising flowers
0:32:41 > 0:32:44which don't detract from that star performer.
0:32:44 > 0:32:47- That's a very good attempt. - Thank you.
0:32:52 > 0:32:55I love the intensity of the colour. It's really deep.
0:32:55 > 0:32:58Very sort of classic, inky blue on here.
0:32:58 > 0:33:02It's sadly the uniformity that lets that down.
0:33:02 > 0:33:05You've done this presentation bouquet here, this flat bouquet.
0:33:05 > 0:33:10- This big, dominant sunflower is very top heavy.- OK.
0:33:10 > 0:33:12- It's not quite worked. - No, that's fine.
0:33:18 > 0:33:22I actually think these blooms could have been stronger.
0:33:22 > 0:33:25Had you have thinned them out, given them a little more room,
0:33:25 > 0:33:28they'd have been a lot more bountiful in their blooms.
0:33:28 > 0:33:32The bouquet, it's quite a pretty little feminine mixture.
0:33:32 > 0:33:35I was asking to see how you'd present them
0:33:35 > 0:33:38and I can see no finish on that.
0:33:38 > 0:33:40It needed to move a stage further.
0:33:45 > 0:33:46Wow, they look very nice!
0:33:46 > 0:33:49Mm. Very elegant spikes of larkspur here.
0:33:49 > 0:33:54With good bud, good, strong flower that feels pristine.
0:33:54 > 0:33:56And I love that foliage.
0:33:56 > 0:33:59I watched you working with this bouquet
0:33:59 > 0:34:03and you are our only gardener who perfected the binding technique.
0:34:03 > 0:34:05- Really?- Congratulations, Sandra.
0:34:05 > 0:34:07- Oh, wow!- It looks fabulous!
0:34:13 > 0:34:17- You're a good grower, but you don't perfect for showing.- No.
0:34:17 > 0:34:18We needed to thin out.
0:34:18 > 0:34:23- And you needed to disbud, give these spikes a chance to flower.- Yeah.
0:34:23 > 0:34:25- Sadly, it's not happened.- No.
0:34:25 > 0:34:28But have you got some in the bouquet?
0:34:28 > 0:34:31All I'm reading is zinnia. It doesn't know what it is.
0:34:31 > 0:34:33Neither do I, sadly.
0:34:33 > 0:34:35With just one Best in Show to award,
0:34:35 > 0:34:37Jonathan will be taking into account
0:34:37 > 0:34:40both their specimen flowers and bouquets.
0:34:40 > 0:34:44Sadly, not everybody brought larkspurs to today's Show Bench.
0:34:44 > 0:34:47It's sad when we don't see those specimen blooms
0:34:47 > 0:34:49and then you can't include them in your bouquets.
0:34:49 > 0:34:52But two people brought both.
0:34:52 > 0:34:57Alan, you presented those wonderful, tall spires of larkspur.
0:34:57 > 0:35:00Great colour intensity, uniformity.
0:35:00 > 0:35:02And you included those in your bouquet.
0:35:02 > 0:35:08Sandra, equally, your larkspurs are quite stunning.
0:35:08 > 0:35:11And you did the binding for that bouquet.
0:35:11 > 0:35:13So it's a tough one this week.
0:35:13 > 0:35:17Two really close gardeners.
0:35:17 > 0:35:19If we're growing for cutting,
0:35:19 > 0:35:22we want to see as many flowers as possible.
0:35:22 > 0:35:28And, Alan, you presented me with a huge bunch of larkspur.
0:35:28 > 0:35:31Alan, you are Best in Show. Well done.
0:35:31 > 0:35:34APPLAUSE
0:35:37 > 0:35:38Well done.
0:35:38 > 0:35:43Now, tomorrow, you have got Thane's challenge, the Eat challenge.
0:35:43 > 0:35:45I suggest you go home, get some sleep
0:35:45 > 0:35:47and we'll see you in the morning. Good night.
0:35:47 > 0:35:49Good night.
0:35:53 > 0:35:57I did it, I won one. And against Sandra, as well.
0:35:57 > 0:36:00Um...I feel she was slightly robbed, if I'm honest.
0:36:00 > 0:36:04I think I won just because I'd grown such a quantity of good larkspur.
0:36:04 > 0:36:07And I think I probably just snuck in there.
0:36:07 > 0:36:09I really don't think Alan is a contender.
0:36:09 > 0:36:12He did well with his larkspurs, but I don't think he's a contender.
0:36:12 > 0:36:15There's too many people that are really good, I think.
0:36:23 > 0:36:26The gardeners have one more challenge left to face
0:36:26 > 0:36:28before experts Jim, Jonathan and Thane decide
0:36:28 > 0:36:32which one of them will leave the allotment for good.
0:36:32 > 0:36:36I'm feeling relatively confident about my recipes today.
0:36:36 > 0:36:40But there's no way of knowing until Thane takes that taste.
0:36:40 > 0:36:42I think now I do need to impress Thane
0:36:42 > 0:36:45because I didn't impress Jim or Jonathan.
0:36:45 > 0:36:47Yesterday could have gone better.
0:36:47 > 0:36:50I started well and then took a bit of a nosedive.
0:36:50 > 0:36:53So I need to see if I can pull out of that today.
0:36:53 > 0:36:55The Eat challenge requires the gardeners
0:36:55 > 0:36:57to showcase their preserving skills
0:36:57 > 0:37:01by using the produce they've grown on the allotment.
0:37:02 > 0:37:04- Good morning, gardeners.- Morning.
0:37:04 > 0:37:08It's time for your final challenge, Eat.
0:37:08 > 0:37:11Our queen of preserves, Thane, is looking after this challenge
0:37:11 > 0:37:16and she wants you to present to her an ice lolly and a syrup.
0:37:16 > 0:37:18You have an hour and 30 minutes for this challenge.
0:37:18 > 0:37:21The clock will start once you arrive in the greenhouse.
0:37:21 > 0:37:24- Are you all ready?- Mm-hm. - Good. Get picking.
0:37:26 > 0:37:30I set today's challenge because it's a chance to use up this lovely fruit,
0:37:30 > 0:37:35to have fun with flavours, to experiment and to make me smile.
0:37:35 > 0:37:36- Good luck.- Good luck.
0:37:36 > 0:37:39The gardeners have been asked to include strawberries
0:37:39 > 0:37:41in their lolly or syrup.
0:37:41 > 0:37:44They've been picking and freezing their fruits as they've ripened.
0:37:44 > 0:37:46I've got others that I've had in the freezer,
0:37:46 > 0:37:49so I've just picked a few to top them up.
0:37:49 > 0:37:51I have already picked my strawberries
0:37:51 > 0:37:54and my blackcurrants and they're all frozen.
0:37:55 > 0:37:57I'm hoping the gardeners listened to me last week.
0:37:57 > 0:38:01I want to see them using the produce from their allotments.
0:38:01 > 0:38:03It's all from the plot this week, so hopefully,
0:38:03 > 0:38:05I'm not going to get another beating from Thane
0:38:05 > 0:38:07for shopping at the supermarket
0:38:07 > 0:38:09when I should be shopping at the plot.
0:38:13 > 0:38:14Ingredients picked,
0:38:14 > 0:38:17the gardeners head to the greenhouse to start preserving.
0:38:23 > 0:38:25Gardeners, you've got all your produce
0:38:25 > 0:38:30and you have 90 minutes to make your lollies and your syrups.
0:38:30 > 0:38:33Good luck. The time starts now.
0:38:37 > 0:38:40The first task for the gardeners is to start their lollies
0:38:40 > 0:38:44so that they can get them into the freezer as quickly as possible.
0:38:44 > 0:38:48I'm making some rhubarb and strawberry lollies with some mint,
0:38:48 > 0:38:50which is called Cricket in the Park.
0:38:50 > 0:38:54Because whenever we get a glut of any particular fruit at home,
0:38:54 > 0:38:57we make lollies out of it and then go to the park,
0:38:57 > 0:39:02play something, and come back when it's ready.
0:39:02 > 0:39:04The name of my lolly is called Stop and Go.
0:39:04 > 0:39:07Stop and Go is to do with the traffic light.
0:39:07 > 0:39:09My first layer is strawberry,
0:39:09 > 0:39:11my second layer is peach
0:39:11 > 0:39:13and my third layer is kiwi.
0:39:13 > 0:39:15I'm going to put this in first,
0:39:15 > 0:39:19freeze it for 20 minutes or so and then put the next layer in.
0:39:19 > 0:39:23I'm making my lolly, and it's called Keri Berry Lolly.
0:39:23 > 0:39:24And it's named after my sister
0:39:24 > 0:39:26and it reminds me of when we were children
0:39:26 > 0:39:28and we used to go strawberry picking.
0:39:28 > 0:39:30This is my lolly, which is called a Shimmer Ball.
0:39:30 > 0:39:33It's strawberries, raspberries, redcurrants,
0:39:33 > 0:39:35but with yoghurt, as well.
0:39:35 > 0:39:38I've got a little bit of glamour for Thane, so...
0:39:38 > 0:39:40She looks like a girl who wants a little bit of glamour in her life,
0:39:40 > 0:39:43so, I thought, edible glitter that you shake on at the end.
0:39:43 > 0:39:46And I've gone for moulds that are almost like a disco-ball shape.
0:39:46 > 0:39:51My lolly is called Pop's Lollies because my kids call me Pops,
0:39:51 > 0:39:54so play on words, Pop's Lollies, lollipops.
0:40:01 > 0:40:02The gardeners must be careful
0:40:02 > 0:40:04to balance the flavours in their lollies
0:40:04 > 0:40:07because once they're frozen, there is no going back.
0:40:07 > 0:40:11The only thing that's actually worrying me is the rosewater.
0:40:11 > 0:40:14I distil my own at home,
0:40:14 > 0:40:16but I didn't have time to do that for this,
0:40:16 > 0:40:19so I've got a commercial rosewater.
0:40:19 > 0:40:23And it's not nearly as potent as I was expecting it to be.
0:40:23 > 0:40:25It's nothing like the one I make at home,
0:40:25 > 0:40:28so I've had to use five times as much.
0:40:28 > 0:40:29- Smells pretty strong to me. - It's not.
0:40:29 > 0:40:33- Isn't it?- No. That's nowhere near the essence I use.
0:40:34 > 0:40:39Rekha's putting the first of her three layers into the freezer.
0:40:39 > 0:40:41- There's quite a high level of jeopardy in this.- Mm-hm.
0:40:41 > 0:40:45If she doesn't get the layers frozen before she adds the next layer,
0:40:45 > 0:40:47they're all going to marble.
0:40:47 > 0:40:48I think I've got a lot riding on this
0:40:48 > 0:40:50if I'm going to stay in this week.
0:40:50 > 0:40:52I didn't do very well yesterday,
0:40:52 > 0:40:57so this is my, probably, last hope of staying in.
0:40:57 > 0:41:00It's going to be a difficult one for me, definitely.
0:41:00 > 0:41:02Obviously, strawberries, they've got lots of seeds.
0:41:02 > 0:41:05Raspberries, lots of seeds. Redcurrants, lots of seeds.
0:41:05 > 0:41:07So I'm trying to make it smooth.
0:41:07 > 0:41:09It'd be nasty with all these hard little bits in
0:41:09 > 0:41:12getting stuck in your teeth and everything else.
0:41:12 > 0:41:16Alexandra is the only gardener using cucumber in her lolly.
0:41:16 > 0:41:20My lolly is Greek-inspired and my syrup is more Middle Eastern.
0:41:20 > 0:41:22Cucumber freezes really well
0:41:22 > 0:41:26and you get, almost a sort of an intensity of taste.
0:41:26 > 0:41:30It's just a really nice, refreshing flavour.
0:41:30 > 0:41:32You have had 30 minutes.
0:41:32 > 0:41:36I don't want to frighten you, but you only have an hour left.
0:41:48 > 0:41:50Ooo, I got a hit of lavender then.
0:41:54 > 0:41:56Rekha's first layer is frozen.
0:41:56 > 0:41:59She still has two more to do.
0:41:59 > 0:42:01Is this a particularly superfast freezer here?
0:42:01 > 0:42:03We have got a blast chiller, yes, to help her.
0:42:03 > 0:42:05So, how quickly does it work?
0:42:05 > 0:42:08This has frozen within 15 minutes, so I need to get...
0:42:08 > 0:42:11- You need to go.- Yeah. - Go, go.- Thank you.
0:42:11 > 0:42:13Go, go, go! That looks amazing, doesn't it?
0:42:13 > 0:42:16Imagine presenting those for your children. They'd think you were ...
0:42:16 > 0:42:18- They would think we were goddesses. - Mrs Christmas.
0:42:18 > 0:42:20Goddesses of the lolly world.
0:42:22 > 0:42:23With their lollies in the freezer,
0:42:23 > 0:42:25it's time for the gardeners to start their syrups,
0:42:25 > 0:42:28which are made with fruit, sugar and water,
0:42:28 > 0:42:31to be either diluted, or poured over desserts.
0:42:32 > 0:42:37Basically, it's just a normal, traditional strawberry syrup,
0:42:37 > 0:42:39but to add a little bit of a twist,
0:42:39 > 0:42:42I'm adding sage to give it a bit of a grown-up taste,
0:42:42 > 0:42:43a bit of an earthy taste.
0:42:43 > 0:42:47But also, I'm very keen on the fact that Thane has said
0:42:47 > 0:42:49she wants everything grown from our plots.
0:42:49 > 0:42:52Tony's syrup, intended to be enjoyed with ice cream,
0:42:52 > 0:42:56is made with strawberries, basil, rose petals and lavender.
0:42:56 > 0:42:59Strawberry on its own is probably a bit boring,
0:42:59 > 0:43:04so I've tried to give it a bit of a perfume-y flavour,
0:43:04 > 0:43:07but with a strawberry base.
0:43:07 > 0:43:09Whereas Alan's, made with ginger and cucumber,
0:43:09 > 0:43:11is a much more grown-up affair.
0:43:11 > 0:43:15Basically, you get this lovely syrup, nice tumbler,
0:43:15 > 0:43:18couple of pieces of ice, vodka, bit of water,
0:43:18 > 0:43:21slice of lime on the side, some of this.
0:43:21 > 0:43:22Brilliant!
0:43:22 > 0:43:25Jo Jo's making a South-East Asian-inspired syrup
0:43:25 > 0:43:27with lemongrass and basil.
0:43:27 > 0:43:29Last time, I didn't put enough lemongrass in,
0:43:29 > 0:43:31or I didn't cook it for long enough
0:43:31 > 0:43:34and she didn't think it was fragrant enough.
0:43:34 > 0:43:36So I'm hoping to learn from my mistakes.
0:43:36 > 0:43:40Jo Jo's syrup sounds so interesting and very aromatic.
0:43:40 > 0:43:43It does, but it does give me cause for concern
0:43:43 > 0:43:48because she's cooking the basil for about 20 minutes.
0:43:48 > 0:43:51I'm not sure the aroma of the basil is going to shine through.
0:43:51 > 0:43:53So infuse for, what, a couple of minutes?
0:43:53 > 0:43:56Four or five. Definitely not boiling it to...
0:43:56 > 0:43:59- Pieces.- ..and back.
0:43:59 > 0:44:00LAUGHTER
0:44:03 > 0:44:06Gardeners, you've got 30 minutes left.
0:44:06 > 0:44:08Where has that first hour gone?
0:44:22 > 0:44:23(I was scared.
0:44:23 > 0:44:25(I was really scared.)
0:44:26 > 0:44:28I'm making a blackcurrant syrup.
0:44:29 > 0:44:31Just cooked it down, making it into a pulp.
0:44:31 > 0:44:35Get all the seeds out and I'll be using icing sugar to sweeten it.
0:44:37 > 0:44:40I'm worried about Rekha's syrup.
0:44:41 > 0:44:45A syrup, essentially, is sugar and water
0:44:45 > 0:44:48- cooked together to give that syrupy consistency.- Yes.
0:44:48 > 0:44:51I think Rekha is making me a coulis.
0:44:51 > 0:44:52What's the difference?
0:44:52 > 0:44:54Coulis is a sieved fruit puree
0:44:54 > 0:44:58sweetened, as she's doing, with icing sugar.
0:44:58 > 0:45:02- So the texture of that is not going to be syrupy.- Ah!
0:45:07 > 0:45:09Gardeners, you're all doing very well,
0:45:09 > 0:45:12but you have only five minutes left.
0:45:12 > 0:45:14Five minutes.
0:45:14 > 0:45:16Doesn't time fly when you're having fun?
0:45:16 > 0:45:18Fun, fun, fun!
0:45:21 > 0:45:23I think that's about ready.
0:45:23 > 0:45:26I'm not doing it any more because I'm just going to overdo that.
0:45:26 > 0:45:29One of the dangers when making a syrup is overcooking the sugar,
0:45:29 > 0:45:32which can result in an unpleasant burnt flavour.
0:45:32 > 0:45:37It's all too easy for it to suddenly go from liquid to toffee.
0:45:37 > 0:45:39So I'm constantly stirring it just to try and make sure
0:45:39 > 0:45:41I don't miss the boat and end up with something
0:45:41 > 0:45:44that's just that little bit too thick to come out the bottle.
0:45:44 > 0:45:46I'm looking forward to getting my lips around those lollies.
0:45:48 > 0:45:50I'm looking forward to seeing it.
0:45:55 > 0:45:5760 seconds left. 60 seconds.
0:46:03 > 0:46:06It's not got the flavour that I wanted.
0:46:06 > 0:46:08I'm... I'm really disappointed.
0:46:08 > 0:46:10I have just no idea how this is going to turn out.
0:46:15 > 0:46:17Look at that, just enough.
0:46:24 > 0:46:28That's it, gardeners, your time is up. Lena, are you OK?
0:46:28 > 0:46:32Yeah. Just got to screw my little top on and I'm done.
0:46:32 > 0:46:34- Stop.- Phew!
0:46:36 > 0:46:39To be awarded Best in Show, the frozen lolly
0:46:39 > 0:46:42must have well-balanced, complementary flavours,
0:46:42 > 0:46:45be a feast for the eyes, and be frozen all the way through.
0:46:48 > 0:46:50The syrup should be bright in colour, clear
0:46:50 > 0:46:52and not too thick or too runny.
0:46:52 > 0:46:56It can be either diluted in a drink, or poured over desserts.
0:46:57 > 0:46:59First to be judged is Jo Jo
0:46:59 > 0:47:02with her Lemongrass and Basil Syrup and Strawberry Coconut Ice.
0:47:02 > 0:47:06It's got a lovely, clear colour. I like that a lot.
0:47:06 > 0:47:09And now we're just going to see about the consistency of the syrup.
0:47:13 > 0:47:16The basil's a little bit smothered by the syrup.
0:47:16 > 0:47:18Did you cook the basil for a long time?
0:47:18 > 0:47:21I added it in at the same time as the lemongrass.
0:47:21 > 0:47:23I think with basil, with soft herbs,
0:47:23 > 0:47:26it's probably better to add them later and let them just infuse,
0:47:26 > 0:47:27rather than to boil them.
0:47:27 > 0:47:30Now, then, the lolly looks amazing!
0:47:35 > 0:47:37I wonder if you might not have put some more fruit in.
0:47:37 > 0:47:41When you taste something that's frozen,
0:47:41 > 0:47:43your taste buds are numbed.
0:47:43 > 0:47:45So you have to really boost the flavours up.
0:47:45 > 0:47:48So always taste something and make it too strong
0:47:48 > 0:47:50and then freeze it and it'll work.
0:47:50 > 0:47:54Next is Sandra's Spiced Rhubarb and Orange Syrup
0:47:54 > 0:47:56and Strawberries and Cream frozen lolly.
0:47:56 > 0:47:59Oh, yes, that's nice and syrupy, isn't it?
0:48:05 > 0:48:07- It's worked very well.- Has it?
0:48:07 > 0:48:09- I think it's refreshing, so well done.- Oh!
0:48:09 > 0:48:11Now, what about the lolly?
0:48:11 > 0:48:15It's nicely defined. You've got the two layers beautifully.
0:48:26 > 0:48:28The lavender comes through very well
0:48:28 > 0:48:32and that's very, very good with the strawberry. I like that a lot.
0:48:33 > 0:48:37Third, it's Alexandra, with her rose-flavoured Floral Summer Syrup
0:48:37 > 0:48:39and Cool as a Cucumber Lolly.
0:48:44 > 0:48:46A little strange. Um...
0:48:48 > 0:48:51The rosewater isn't really coming through particularly well.
0:48:51 > 0:48:54I'm tempted to say there's nothing wrong with it,
0:48:54 > 0:48:56but there's not quite enough right with it.
0:48:56 > 0:48:58It's just a little ordinary.
0:48:58 > 0:48:59But now for this lolly!
0:48:59 > 0:49:01Extraordinary-looking lolly.
0:49:01 > 0:49:04I haven't had many green lollies in my life.
0:49:11 > 0:49:14The cucumber texture, I do find a little odd.
0:49:14 > 0:49:16There's quite a bit of cucumber in it,
0:49:16 > 0:49:18but it's not, again, quite robust enough in flavour.
0:49:18 > 0:49:22Rekha is next, with Currant Delight blackcurrant syrup
0:49:22 > 0:49:25and her strawberry, peach and kiwi lolly, Stop and Go.
0:49:25 > 0:49:31This is a lovely, thick mixture.
0:49:36 > 0:49:39Did you boil sugar and water to make your syrup?
0:49:39 > 0:49:42- No, I didn't. - It's not a syrup, it's a coulis.
0:49:42 > 0:49:45A syrup is made by boiling the sugar and the water
0:49:45 > 0:49:46to get the syrupy consistency.
0:49:46 > 0:49:48As a coulis, it was excellent.
0:49:48 > 0:49:51- But as a syrup? - The criteria said syrup.- OK.
0:49:51 > 0:49:54And this really is a thing of great beauty.
0:49:57 > 0:49:58Mm!
0:49:59 > 0:50:01Very, very nice.
0:50:04 > 0:50:07Again, very, very well-balanced flavours.
0:50:12 > 0:50:14And the kiwi's got some apple juice.
0:50:14 > 0:50:16Apple juice in it, yes.
0:50:16 > 0:50:18- This is an extremely well-made lolly.- Thank you.
0:50:18 > 0:50:21- I really, really like it.- Thank you.
0:50:21 > 0:50:24Alan's made Green Summer Days cucumber syrup
0:50:24 > 0:50:26and Cricket in the Park strawberry lolly.
0:50:31 > 0:50:34I think by boiling your syrup as much as you have,
0:50:34 > 0:50:36the sugar is tasting a bit overcooked to me.
0:50:36 > 0:50:39I'm having difficulty imagining it being that perfect drink
0:50:39 > 0:50:43- that I was hoping it might be before I tasted it.- Right.
0:50:43 > 0:50:47Last week, Alan, you brought me cultivated mushrooms,
0:50:47 > 0:50:49which you hadn't cultivated yourself.
0:50:49 > 0:50:52- So, you grew all of this? - I did.- Good.
0:50:57 > 0:50:59Very nice. I would say this was a good lolly.
0:51:00 > 0:51:05Up next is Tony's strawberry, basil, rose and lavender Mad Dude's Syrup
0:51:05 > 0:51:08and mint, strawberry and rhubarb Pop's Lollies.
0:51:12 > 0:51:15You've kind of lost the rose and the basil.
0:51:15 > 0:51:17I think you'll battle to get
0:51:17 > 0:51:19a flavour of rose into a syrup like this
0:51:19 > 0:51:23because you've got lavender, which is a big bully of a flavour.
0:51:23 > 0:51:24"I'm over here," it waves.
0:51:24 > 0:51:27Probably should make the strawberry syrup,
0:51:27 > 0:51:29then infuse the others just at the end,
0:51:29 > 0:51:32trying to capture the freshness of it.
0:51:32 > 0:51:34Now, then, your lolly.
0:51:38 > 0:51:39- OK?- Oh!
0:51:40 > 0:51:42Ooo!
0:51:44 > 0:51:47I think you could tell that the texture is a little bit crystalline.
0:51:47 > 0:51:49Did you use whole yoghurt?
0:51:49 > 0:51:51It might have been a low fat. I can't remember, actually.
0:51:51 > 0:51:55Oh! When you're going for texture, always go for full fat.
0:51:55 > 0:51:58It's got potential, but I don't think this lolly's quite there yet.
0:51:59 > 0:52:02Lena has produced BB Syrup with blueberries
0:52:02 > 0:52:05and her strawberry and melon Keri Berry Lolly.
0:52:09 > 0:52:14The blueberries taste very fresh, very clean, and I like that.
0:52:14 > 0:52:16What sort of sugar did you use?
0:52:16 > 0:52:18Golden caster sugar.
0:52:18 > 0:52:22Golden sugar does have a more molasses flavour.
0:52:22 > 0:52:24And I think if you're using it with fruit,
0:52:24 > 0:52:26you do take the risk of it masking other flavours
0:52:26 > 0:52:29because it's quite a big flavour.
0:52:29 > 0:52:31Now, then, your lolly. Mm!
0:52:34 > 0:52:36Mm! Mm. Very refreshing.
0:52:36 > 0:52:39Um...the mint's coming through really well.
0:52:41 > 0:52:46I think the strawberry flavour and the melon are a little light.
0:52:46 > 0:52:50It's very refreshing, but I think it just needed a bit more of a boost.
0:52:50 > 0:52:54Finally, Rob's Savoury Summer Syrup with strawberry and sage
0:52:54 > 0:52:57and his strawberry, raspberry and redcurrant Shimmer Ball Lolly.
0:53:03 > 0:53:04That's really nice.
0:53:04 > 0:53:08I love the sage with the strawberries.
0:53:08 > 0:53:11Something I haven't tried before.
0:53:11 > 0:53:14Interesting, different, lovely texture.
0:53:14 > 0:53:16- Very good syrup. Thank you. - Thank you.
0:53:16 > 0:53:18Now, your lolly.
0:53:18 > 0:53:21Magic dust on my lolly, right.
0:53:21 > 0:53:25As an item of fun, I think the shimmer dust is lovely.
0:53:31 > 0:53:34I'm not sure I'm getting quite enough fruit from the lolly.
0:53:34 > 0:53:36I think it could be a little bit sweeter,
0:53:36 > 0:53:40but I can see your nephews and nieces would love something like that.
0:53:40 > 0:53:43Perfect to lick on a hot summer's day.
0:53:44 > 0:53:48Now Thane has tasted all the syrups and frozen lollies,
0:53:48 > 0:53:51she must decide who's won her Best in Show.
0:53:51 > 0:53:53First, I want to commend you all.
0:53:53 > 0:53:57This is a much better challenge this week. Well done.
0:53:57 > 0:53:59You listened to what I said, you went to your allotments
0:53:59 > 0:54:01and you got your inspiration from there.
0:54:01 > 0:54:04So very well done, all of you.
0:54:04 > 0:54:08There was one, though, that stood out as having embraced the challenge
0:54:08 > 0:54:11and brought me not only a delicious-tasting syrup,
0:54:11 > 0:54:13but a really, really lovely lolly.
0:54:13 > 0:54:17And so this week, my winner for Best in Show is...
0:54:20 > 0:54:22..Sandra.
0:54:22 > 0:54:23CHEERING AND APPLAUSE
0:54:26 > 0:54:28Oh, I'm really pleased. Thank you!
0:54:28 > 0:54:30Well done! Very good, Sandra.
0:54:30 > 0:54:32APPLAUSE
0:54:37 > 0:54:38Well, thank you, gardeners,
0:54:38 > 0:54:42and well done on completing your three challenges so successfully.
0:54:42 > 0:54:47The hard work now goes to Jim and Jonathan and Thane,
0:54:47 > 0:54:52as they have to decide who they're going to send home.
0:54:56 > 0:54:58I cannot believe it.
0:54:58 > 0:55:01I'm shell-shocked. Just so happy!
0:55:01 > 0:55:05I'm sure now that I can hopefully go from strength to strength.
0:55:07 > 0:55:11My mistake of interpreting a syrup to a coulis
0:55:11 > 0:55:14has put me right down to elimination now.
0:55:14 > 0:55:18I think I've pulled it back a little bit in the last challenge.
0:55:18 > 0:55:21Whether I've done enough, I'm not sure.
0:55:21 > 0:55:24I think the...you know, the disappointment with the rosewater
0:55:24 > 0:55:27might be the last nail in my coffin.
0:55:30 > 0:55:33Three challenges completed, but some people were wobbly.
0:55:33 > 0:55:35Who is hanging in the balance for you, Jim?
0:55:35 > 0:55:37Tony, I think, of all the contestants.
0:55:37 > 0:55:40The cucumbers, really, were awful.
0:55:40 > 0:55:42- And no larkspurs. - No. Well, that's it.
0:55:42 > 0:55:44And that bouquet, disaster.
0:55:44 > 0:55:47I'm wondering about Alexandra. What do we think?
0:55:47 > 0:55:50I've been a bit disappointed with Alexandra.
0:55:50 > 0:55:54The food looks the part, but it hasn't actually inspired me.
0:55:54 > 0:55:56The flavours aren't there.
0:55:56 > 0:55:59The lolly looked interesting this week,
0:55:59 > 0:56:02but I don't think interesting is the word I wanted to use.
0:56:02 > 0:56:04I wanted to use delicious.
0:56:04 > 0:56:07On the other hand, she brought two whoppers to the table.
0:56:07 > 0:56:08- She did.- I mean, they really were.
0:56:08 > 0:56:11- We are talking about her cucumbers? - Absolutely.
0:56:11 > 0:56:15And at the end of the day, they just were a bit too big.
0:56:15 > 0:56:18But she can produce something when she wants to.
0:56:18 > 0:56:19What about Rekha?
0:56:19 > 0:56:22She's one of a few who haven't won a Best in Show.
0:56:22 > 0:56:24What's your opinion?
0:56:24 > 0:56:26She hasn't actually dazzled us yet.
0:56:26 > 0:56:29She's done quite good cooking for me in the Eat challenge,
0:56:29 > 0:56:31but she got it completely wrong.
0:56:31 > 0:56:34She made me a coulis, not a syrup.
0:56:34 > 0:56:37- And not a flower grower. She really is not a flower grower.- No. No.
0:56:37 > 0:56:40I'm bit worried that she's not going to deliver on my flower challenges
0:56:40 > 0:56:43- because she's not got the goods out there.- Fair comment.
0:56:43 > 0:56:46You've got to make the decision, and it's a tough one.
0:56:46 > 0:56:47- It's tough.- Always.
0:56:56 > 0:56:59I know you've all bonded over your love of gardening
0:56:59 > 0:57:02and it's horribly difficult to say goodbye to anybody,
0:57:02 > 0:57:05but tonight, someone will leave.
0:57:05 > 0:57:09The experts have thought long and hard about who that person is
0:57:09 > 0:57:14and the person leaving today is...
0:57:17 > 0:57:18I'm so sorry, it's Tony.
0:57:18 > 0:57:21OK. OK, that's great.
0:57:23 > 0:57:25I'm fine.
0:57:28 > 0:57:29Tony! It's been fantastic.
0:57:29 > 0:57:32- Yes. Thank you very much. - Thank you.- It's all right.
0:57:32 > 0:57:33Now the moment has come.
0:57:33 > 0:57:35- You have to leave the garden.- OK.
0:57:35 > 0:57:37But thank you. Bye-bye, Tony. Bye.
0:57:37 > 0:57:38- Bye, Tony.- Bye.
0:57:38 > 0:57:41I've had a great time. It's been a great adventure.
0:57:41 > 0:57:44I have met some fantastic fellow gardeners.
0:57:44 > 0:57:47It's a competition and, er...
0:57:47 > 0:57:49I didn't do well enough and that's why I'm going.
0:57:56 > 0:57:58Next time on the Big Allotment Challenge,
0:57:58 > 0:58:01the gardeners will be judged on their peas...
0:58:01 > 0:58:03I've never done this before.
0:58:03 > 0:58:05How can you check for peas in a pod?
0:58:05 > 0:58:06..lilies...
0:58:06 > 0:58:09I'm trying to rack my brain, but I don't know what to do.
0:58:09 > 0:58:11This foliage, it clashes.
0:58:11 > 0:58:12Never thought I'd be saying that.
0:58:12 > 0:58:14..and dips.
0:58:14 > 0:58:16There's no balance to the flavours.
0:58:16 > 0:58:19It doesn't work on any level.
0:58:19 > 0:58:21Who will dig their way to victory
0:58:21 > 0:58:24and be named the winner of the Big Allotment Challenge?