0:00:00 > 0:00:05Whether it's beautiful cut flowers or delicious fruit and vegetables,
0:00:05 > 0:00:07we Brits love to grow our own.
0:00:07 > 0:00:12In early spring, we gave these nine passionate amateur gardeners
0:00:12 > 0:00:16a plot of land and a greenhouse, in our Oxfordshire walled garden.
0:00:16 > 0:00:20That's the sound of someone else's peas being gobbled.
0:00:20 > 0:00:23For 14 weeks they've been raking,
0:00:23 > 0:00:25staking and cultivating their patches.
0:00:25 > 0:00:28Oh, get on with it. Come on, open for Mummy.
0:00:28 > 0:00:31And last week they faced the experts for the second time.
0:00:31 > 0:00:36There's no flowers on there, so it's really not met that criteria.
0:00:36 > 0:00:39Rob reigns supreme in Jim's Grow challenge.
0:00:39 > 0:00:41- I've got to say, you've produced two crackers.- Thank you.
0:00:41 > 0:00:44In Make, Alan impressed Jonathan.
0:00:44 > 0:00:48You presented me with a huge bunch of larkspur.
0:00:48 > 0:00:52And finally, in the Eat challenge Thane was wowed by Sandra.
0:00:52 > 0:00:55The lavender comes through very well and that's very,
0:00:55 > 0:00:57very good with the strawberry, I like that a lot.
0:00:57 > 0:01:00But Tony failed to shine.
0:01:00 > 0:01:04- We needed to thin out, give these spikes a chance to flower.- Yeah.
0:01:04 > 0:01:05Sadly, it's not happened.
0:01:05 > 0:01:08..and left the allotment for good.
0:01:08 > 0:01:11This week, it's peas...
0:01:11 > 0:01:13Can't possibly have a kinky pea. If I've spotted that,
0:01:13 > 0:01:15Jim certainly will.
0:01:15 > 0:01:17..floral candelabras containing lilies...
0:01:17 > 0:01:20This foliage, it clashes. Look. I never thought I'd be saying that.
0:01:20 > 0:01:22Clashing foliage, hah!
0:01:23 > 0:01:25..and dips and crisps.
0:01:25 > 0:01:27Essentially, it's not very nice.
0:01:27 > 0:01:28Oh, again!
0:01:28 > 0:01:30Who will impress the experts?
0:01:30 > 0:01:33I can't say any more than that's a lovely, lovely pea.
0:01:33 > 0:01:36And whose time in the competition is up?
0:01:36 > 0:01:40Sadly that candelabra this week, oh, it was a disaster.
0:01:59 > 0:02:02Welcome back to The Big Allotment Challenge.
0:02:02 > 0:02:05We're almost halfway through our competition
0:02:05 > 0:02:10and our hardworking gardeners are starting to feel the pressure.
0:02:13 > 0:02:16Well, I mean, it was great to get Best In Show last week,
0:02:16 > 0:02:19but I do need a bit of joy from the Grow bench this week,
0:02:19 > 0:02:21cos I'm a grower, that's where I really want to do well.
0:02:21 > 0:02:24I would love a Best In Show.
0:02:24 > 0:02:26I think only Rekha and I have yet to achieve that.
0:02:26 > 0:02:30My strategy is to stay calm and focused.
0:02:30 > 0:02:34I don't think I have showed me yet, I think me is still to come.
0:02:39 > 0:02:41- Good morning, gardeners. - ALL: Good morning.
0:02:41 > 0:02:43Your first challenge today is Grow,
0:02:43 > 0:02:46which, of course, is overseen by Jim Buttress. And today, Jim
0:02:46 > 0:02:52would like you to present five large pods of peas, grown from seed.
0:02:52 > 0:02:55Simple. Get picking.
0:02:59 > 0:03:02The reason why I've set the gardeners this challenge
0:03:02 > 0:03:06of growing peas is because they do take a lot of looking after,
0:03:06 > 0:03:10right from the word go. The gardeners at this stage now,
0:03:10 > 0:03:13they've really got to produce the best for me to judge.
0:03:13 > 0:03:17Here's Jim's guide to growing perfect peas.
0:03:19 > 0:03:22Peas can be grown from seed in just 12 weeks.
0:03:22 > 0:03:27Sow your seeds in well manured ground to help retain moisture.
0:03:27 > 0:03:30You want to make a trench about five centimetres deep
0:03:30 > 0:03:34and then place the peas throughout the trench.
0:03:34 > 0:03:37Cover the peas over and water them carefully.
0:03:37 > 0:03:40Peas are vigorous growers and like plenty to drink.
0:03:40 > 0:03:43As soon as the shoots start to come through, you've got to
0:03:43 > 0:03:46support them with sticks or canes and tie the peas off to
0:03:46 > 0:03:49encourage them to climb, and don't forget to cover them with netting
0:03:49 > 0:03:53or chicken wire to stop Mr Mouse and Mr Pheasant from getting at them.
0:03:53 > 0:03:55Pests like peas as much as we do.
0:03:55 > 0:03:59The peas are ready to be picked and eaten as soon as the pods
0:03:59 > 0:04:02feel full and are bright and shiny in colour.
0:04:06 > 0:04:0914 weeks ago, the gardeners' first decision was whether to sow
0:04:09 > 0:04:13their peas in pots or straight into the ground.
0:04:13 > 0:04:16Very sweet and full of flavour, this is one of my peas,
0:04:16 > 0:04:17it's called Panthers.
0:04:17 > 0:04:20They call it an orphan seed. Basically, they're really, really
0:04:20 > 0:04:24rare and they are so many people in country called seed guardians.
0:04:24 > 0:04:27You can eat a few of them, but the main objective is to grow them,
0:04:27 > 0:04:29let them go to seed and send them back.
0:04:29 > 0:04:34I'm rubbish with peas! I really am rubbish with peas.
0:04:34 > 0:04:39Last year was my best year and I got about...
0:04:39 > 0:04:41SHE LAUGHS
0:04:41 > 0:04:43I didn't even get a cup of peas!
0:04:45 > 0:04:49A couple of weeks in and Jo Jo and Alan employ a growing method
0:04:49 > 0:04:51they hope will lead them to victory.
0:04:51 > 0:04:56I kind of did some research and it said the best way to grow
0:04:56 > 0:05:00show peas is to use this kind of cordon method or something.
0:05:00 > 0:05:03They'll grow to eight foot, seems like, really tall.
0:05:03 > 0:05:07Apparently this is how you get your Kate Moss peas,
0:05:07 > 0:05:09as opposed to your sort of dinner table peas.
0:05:09 > 0:05:15Focuses all the plant's effort into producing a few good ones
0:05:15 > 0:05:21rather than lots of, you know, a whole pan full if you like.
0:05:21 > 0:05:25Oh, yeah, maybe Alan is doing them like this, maybe.
0:05:25 > 0:05:28I don't know.
0:05:28 > 0:05:30Maybe I should go and ask him...
0:05:30 > 0:05:32- LAUGHING:- ..if he's got any tips.
0:05:32 > 0:05:34But Alan probably won't tell me.
0:05:35 > 0:05:39Nine weeks to go and all the other gardeners work on supporting
0:05:39 > 0:05:41their young plants.
0:05:41 > 0:05:43My little structure is just to support the peas,
0:05:43 > 0:05:47they're support to grow about a metre, just over a metre tall.
0:05:47 > 0:05:51Oh, she's got all the twigs, that's so cool! Look at that.
0:05:51 > 0:05:57These are silver birch, the things that you make witches' brooms out of.
0:05:57 > 0:05:59This is what they would have probably used
0:05:59 > 0:06:00back in the old days, wouldn't they?
0:06:02 > 0:06:04You look like a little gnome stood on your little things!
0:06:04 > 0:06:07HE LAUGHS
0:06:07 > 0:06:10To increase their chances of a good crop on show day,
0:06:10 > 0:06:13the gardeners sow their peas successionally in small
0:06:13 > 0:06:16batches and Rob is using some old family secrets to help him.
0:06:16 > 0:06:19It's a little book from my grandad, from years ago.
0:06:19 > 0:06:21When he died, my mum just gave it to me.
0:06:21 > 0:06:23It's quite nice to actually do something the same way
0:06:23 > 0:06:25he used to do it as well.
0:06:26 > 0:06:28I'm using my little spoon
0:06:28 > 0:06:31because it's easier to get into all these sticks.
0:06:31 > 0:06:35Put the sticks in before and then I'm putting the peas after,
0:06:35 > 0:06:38cos I don't want to damage the roots of the peas.
0:06:38 > 0:06:41It's a brilliant job, I love this job. I love creating this.
0:06:43 > 0:06:47Halfway into the grow and the gardeners are in for an
0:06:47 > 0:06:49unpleasant surprise.
0:06:49 > 0:06:53I have just come to inspect my pea enclosure
0:06:53 > 0:06:57and it looks as through we've had raiders in the night.
0:06:57 > 0:07:01The finger of suspicion is pointing firmly at the little
0:07:01 > 0:07:06feathery chap, who has been seen in the vicinity.
0:07:06 > 0:07:07Bother!
0:07:09 > 0:07:12All my peas have been beheaded,
0:07:12 > 0:07:15by something which I'm not quite sure what it is.
0:07:15 > 0:07:18Pea-gate, I think the pheasant's had my peas.
0:07:18 > 0:07:20He needs to go in a pie.
0:07:22 > 0:07:23PHEASANT CLUCKS
0:07:23 > 0:07:26That's the sound someone else's peas being gobbled.
0:07:28 > 0:07:32The only thing I can do really is plant some of my second
0:07:32 > 0:07:37batch in their place and then erect some sort of pea Fort Knox.
0:07:40 > 0:07:44As the week wears on, it's not just the pheasant who's under
0:07:44 > 0:07:46suspicion, other suspects are at large too.
0:07:48 > 0:07:54That slug has eaten those two peas.
0:07:56 > 0:08:01I tell you, there's a war going on now, that is it.
0:08:01 > 0:08:03But while I'm here,
0:08:03 > 0:08:08I've got some little sacrificial lambs here to put next to my peas.
0:08:08 > 0:08:11These nasturtiums are to give the slug something to eat,
0:08:11 > 0:08:14rather than eating my peas. I want them to eat these.
0:08:14 > 0:08:16I found some aphids on my peas.
0:08:16 > 0:08:20I read that if you just get some banana peel and bury it, just
0:08:20 > 0:08:26at the base of the plant, it will actually scare all the aphids away.
0:08:26 > 0:08:30It adds nitrogen to the soil as well, so it's like a double-whammy.
0:08:30 > 0:08:33You know, scare the aphids away, add some nitrogen to the soil.
0:08:33 > 0:08:37Oh, and there's a third one as well, it's feeds me, which is quite good.
0:08:40 > 0:08:44With attacks coming from all sides, the defences continue to go up.
0:08:45 > 0:08:50It is beginning to look somewhat crime scene investigates, isn't it?
0:08:50 > 0:08:52When they move in the wind they make a noise
0:08:52 > 0:08:55and that scares the pigeons away, or any birds away.
0:08:55 > 0:09:00I have tried to cobble something together to put off rabbits/mice
0:09:00 > 0:09:05from coming in this way, birds from coming in this way and the
0:09:05 > 0:09:09pheasant from coming in whichever way it is that he comes in.
0:09:09 > 0:09:13So hopefully this will deter most of them.
0:09:13 > 0:09:15The best news for me right now would be that the
0:09:15 > 0:09:19seedlings in my greenhouse are doing really, really well and that,
0:09:19 > 0:09:22I know it sounds terribly mean, but everybody else's have been
0:09:22 > 0:09:26absolutely stuffed down the gullets of hungry mice.
0:09:26 > 0:09:28Because, at this moment in time, I'm behind.
0:09:28 > 0:09:33With the weeks quickly counting down to show day, Jo Jo and Alan
0:09:33 > 0:09:37continue to use the cordon method, training their peas up the
0:09:37 > 0:09:39canes to concentrate growth.
0:09:39 > 0:09:43You have to actually just snip off all these side shoots
0:09:43 > 0:09:45and the tendrils and things
0:09:45 > 0:09:50so that the plant can focus on its main stem, which is this one here.
0:09:50 > 0:09:53And so, that way, it will just keep growing upwards like this.
0:09:53 > 0:09:56Hey, Alan, how's the whole pea thing going?
0:09:56 > 0:09:58Better than it was last week.
0:09:58 > 0:10:01- Do they look better than yours so far or not?- Um...
0:10:01 > 0:10:02Don't depress me, please.
0:10:02 > 0:10:05I don't know! I mean, mine look probably more like this these,
0:10:05 > 0:10:08to be honest, because they're bigger, aren't they?
0:10:08 > 0:10:09So neat and tidy, my God.
0:10:09 > 0:10:11Seriously, you should come over to my shanty town.
0:10:11 > 0:10:13Tell me where I'm allowed to walk.
0:10:13 > 0:10:15- Oh, you can walk anywhere. - SHE LAUGHS
0:10:15 > 0:10:17Oh come on, those looks great.
0:10:17 > 0:10:20Gosh, the plants do look different, that variety.
0:10:20 > 0:10:22Oh brilliant, I'm looking forward to this then,
0:10:22 > 0:10:24so we're the competitors in the cordon pea competition.
0:10:24 > 0:10:27We are? Got to get there first.
0:10:28 > 0:10:31With only a month left to go,
0:10:31 > 0:10:34the armoury of pest defence appears to be paying off.
0:10:34 > 0:10:38So they've come on so much in just ten days.
0:10:38 > 0:10:40They are two weeks behind.
0:10:42 > 0:10:44That's a good sign then, that was well worked out.
0:10:44 > 0:10:46I think that's going to be good.
0:10:46 > 0:10:51I've spotted some of my competitors' peas in full bloom, which is
0:10:51 > 0:10:54too early for the competition, which is fantastic.
0:10:54 > 0:10:58It's bad for them but Jo Jo should be my big competitor in the pea stakes,
0:10:58 > 0:11:01but hers are definitely in full bloom at the moment,
0:11:01 > 0:11:04so she may not end up the result that she wants.
0:11:04 > 0:11:07I think I'm going the extra mile with my peas
0:11:07 > 0:11:11because I really want to win the pea challenge, and I think this
0:11:11 > 0:11:16will just give me some peas that are going to differentiate themselves
0:11:16 > 0:11:19from everyone else's and maybe maximise my chances of winning.
0:11:19 > 0:11:21I don't know.
0:11:22 > 0:11:25With show day in less than a fortnight, there's little more
0:11:25 > 0:11:28the gardeners can do other than maintain their crop.
0:11:28 > 0:11:31I'm so ecstatic that I've actually got peas
0:11:31 > 0:11:35because I'm going to be able to show Jim that I've actually
0:11:35 > 0:11:41managed to grow them, because peas have always been my nemesis, always.
0:11:41 > 0:11:42They need to be dead straight,
0:11:42 > 0:11:46they need to have ten-plus peas in them, they need to be absolutely
0:11:46 > 0:11:50the right level of maturity, so it is a bit of a quantity game.
0:11:52 > 0:11:56After 14 weeks of trial and error, it's judgment day.
0:12:00 > 0:12:04No, not looking great, they're all over, I'd say these are.
0:12:04 > 0:12:07- Morning, Jo Jo.- Hi.- How we doing?
0:12:07 > 0:12:11I'm just counting peas at the moment in the pods.
0:12:11 > 0:12:12- Really?- It's a hard job.
0:12:12 > 0:12:14How do you do that?
0:12:14 > 0:12:17Hold it up to the sunshine, do you, and you can see?
0:12:17 > 0:12:20- Oh, sorry, this is a show bench one, is it?- Right.
0:12:20 > 0:12:22- Oh, I see!- See them?
0:12:24 > 0:12:29That one's a big smaller, so I've just got to get one, two,
0:12:29 > 0:12:32three, four, five, six, seven, eight, nine.
0:12:32 > 0:12:34So I've got to get five out of nine.
0:12:34 > 0:12:38With their peas picked, it's time to prepare them for the show bench.
0:12:38 > 0:12:42I've never done this before. How can you check for peas in a pod?
0:12:42 > 0:12:45Can't possibly have a kinky pea. If I've spotted that,
0:12:45 > 0:12:47Jim certainly will. Reject.
0:12:48 > 0:12:52The gardeners have to present five pea pods, clear of blemishes
0:12:52 > 0:12:56and filled with the correct number of peas appropriate to the variety.
0:12:57 > 0:13:01Uniformity of pods is essential for the show bench as it demonstrates
0:13:01 > 0:13:06the gardeners have been consistent with their growing methods.
0:13:06 > 0:13:10Gardeners, no more picking, bring your peas to the show bench.
0:13:19 > 0:13:24Right, it's time to find out what Jim thinks of your peas.
0:13:24 > 0:13:26Rob, you're first up, come and join us.
0:13:31 > 0:13:33Panthers, another heritage variety?
0:13:33 > 0:13:36- Yes, another heritage variety. - You're very keen on that.- Yeah.
0:13:36 > 0:13:41Now comes the big test, because this variety should have at least
0:13:41 > 0:13:44nine uniform peas in it.
0:13:44 > 0:13:48And I can count one, two, three, four, five, six.
0:13:48 > 0:13:53And yes, seven, eight. But you can barely see them.
0:13:53 > 0:13:57The test that I saw a lot of you do, and there's nothing wrong,
0:13:57 > 0:14:01is to hold the pea up to the light and then you could have counted.
0:14:01 > 0:14:03And why did I pick that one?
0:14:03 > 0:14:06Because I reckon some of these others have got nine in.
0:14:06 > 0:14:07Oh.
0:14:07 > 0:14:11Look out, gardeners. Jim's on it today.
0:14:16 > 0:14:19Well, I can't argue, you've got the uniformity.
0:14:19 > 0:14:22I'd like to see them that bit bigger.
0:14:22 > 0:14:25We're looking at at least nine peas.
0:14:25 > 0:14:29There was a little pop, so that's good.
0:14:29 > 0:14:34Five, six, seven, and the little baby still to develop.
0:14:34 > 0:14:38If the show was in two weeks' time, you don't want to hear this, do you?
0:14:38 > 0:14:43- No.- They'd be a lot fatter and I wouldn't be saying hard luck,
0:14:43 > 0:14:44but that's showing.
0:14:48 > 0:14:50Hurst Green Shaft.
0:14:50 > 0:14:52Pop tells you it's ready to come out.
0:14:52 > 0:14:55Well, we had to really squeeze on this one,
0:14:55 > 0:14:57and this is slightly immature.
0:14:57 > 0:14:59They've really got to excite me.
0:14:59 > 0:15:03I must be a sad person if a pea's going to excite me, but never mind.
0:15:03 > 0:15:04I wasn't going to say it.
0:15:04 > 0:15:08But this one doesn't. It's very, very immature.
0:15:12 > 0:15:14This is a much more mature pea,
0:15:14 > 0:15:17more like I'd expect from that particular variety.
0:15:17 > 0:15:21So the same variety as Alexandra's, but this time
0:15:21 > 0:15:24grown by the cordon method, and you can see the difference.
0:15:24 > 0:15:27They're a nice, long, even-shaped pea.
0:15:28 > 0:15:31Phew, obviously you know your peas.
0:15:31 > 0:15:33There's nothing wrong with that lot at all.
0:15:33 > 0:15:36- You've taken up the challenge, mate, well done.- Thank you.
0:15:41 > 0:15:45Ambassador, and although it's not very kind on Rekha, you look at the
0:15:45 > 0:15:49comparison and this is looking more like the Ambassador we want to see.
0:15:49 > 0:15:53Now, yeah, they're still a little bit small,
0:15:53 > 0:15:56but they're a nice uniformity, that's the important thing.
0:15:56 > 0:16:01Showing is all about how you present. Give it all the kindness
0:16:01 > 0:16:05and love that you can, even down to how you present the stalks.
0:16:05 > 0:16:09So, no problem with that, there's enough in there.
0:16:09 > 0:16:11So you can grow peas.
0:16:16 > 0:16:20It is a heavy cropper, but it is a dwarf variety,
0:16:20 > 0:16:24so you're not going to expect to see it too long. They're even shaped.
0:16:24 > 0:16:27They look all right. And because these are immature,
0:16:27 > 0:16:33this is very thin, and should have six to eight peas in the pod.
0:16:33 > 0:16:37Three, six. Pity is, they weren't a big bigger.
0:16:42 > 0:16:45Show Perfection is a variety that a lot of people
0:16:45 > 0:16:48use for exhibition purposes, why do they pick it?
0:16:48 > 0:16:50Look what it's done.
0:16:50 > 0:16:51Lovely, long pea.
0:16:51 > 0:16:53And the cordon method...
0:16:53 > 0:16:58it takes a lot of doing, and for you it was a brave thing to do
0:16:58 > 0:17:00because you've never ever done it before, have you?
0:17:00 > 0:17:02- No, never.- No, exactly.
0:17:02 > 0:17:08We should be expecting to see in Show Perfection up to ten peas.
0:17:08 > 0:17:14One, two, three, four, five, six, seven, eight, nine, ten.
0:17:14 > 0:17:15Yay!
0:17:15 > 0:17:17You've done your homework.
0:17:17 > 0:17:20I can't say any more than that's a lovely, lovely pea.
0:17:25 > 0:17:29Well done, everybody. You've produced some very pleasing peas.
0:17:29 > 0:17:33Now, Jim, you have to award your Best In Show.
0:17:33 > 0:17:36Alan's and Jo Jo's particularly caught my eye
0:17:36 > 0:17:40because both of them had used the cordon method, which is
0:17:40 > 0:17:46a very tried and safe way, if you could say that, of growing show peas.
0:17:46 > 0:17:48Now the biggest question is,
0:17:48 > 0:17:52which one am I going to cordon off as Best In Show?
0:17:54 > 0:17:57That's two you've won now, Jo Jo, well done.
0:17:57 > 0:18:01CHEERING AND APPLAUSE
0:18:01 > 0:18:03I'm happy for Alan that he had good peas,
0:18:03 > 0:18:05- but I'm probably happier that I won. - SHE LAUGHS
0:18:05 > 0:18:07I did win, right?
0:18:07 > 0:18:10I did, sorry, there's just so much in my head right now.
0:18:12 > 0:18:15Those Show Perfection peas that Jo Jo put on the bench looked
0:18:15 > 0:18:18fantastic, so yeah, of course she deserved the prize.
0:18:18 > 0:18:21Of course I'm really frustrated that I didn't grow Show Perfection peas,
0:18:21 > 0:18:23but you live and learn, you know.
0:18:25 > 0:18:29I don't think I'm at the bottom after Grow, but I'm nowhere near
0:18:29 > 0:18:34the top either, so I think I really need to do well and impress Jonathan
0:18:34 > 0:18:38this afternoon if I'm to try to inch my way up the league table a bit.
0:18:42 > 0:18:47Only two challenges remain before the experts must decide who
0:18:47 > 0:18:49will be leaving the allotment.
0:18:50 > 0:18:53In this next challenge, gardeners will be judged not only on
0:18:53 > 0:18:56how they grow flowers, but what they can make with them.
0:18:56 > 0:19:00Now we're onto our second challenge, which is Make.
0:19:00 > 0:19:03As always, it's overseen by our floral expert, Jonathan.
0:19:03 > 0:19:08As you know, you need to provide us with two perfect stems of lily
0:19:08 > 0:19:11which Jonathan will look at and judge.
0:19:11 > 0:19:14What you don't know is what he wants you to make with them.
0:19:14 > 0:19:16Well, prepare yourselves.
0:19:16 > 0:19:21Today, using lilies, he wants you to make
0:19:21 > 0:19:24a beautiful floral candelabra.
0:19:24 > 0:19:29What I'm looking for today is two perfect spikes of lily,
0:19:29 > 0:19:34with stems strong enough to support those large, heavy flowers.
0:19:34 > 0:19:38For the candelabra, it needs to showcase those wonderful lilies
0:19:38 > 0:19:42and for the first time in the competition I'm going to be
0:19:42 > 0:19:46asking you to work into floral foam. So good luck with this challenge.
0:19:46 > 0:19:50You have only 45 minutes to complete this challenge.
0:19:50 > 0:19:51GROANING
0:19:51 > 0:19:56So if that's all understood, jolly good luck, get picking.
0:19:59 > 0:20:03Here's Jonathan's guide to growing the perfect lily.
0:20:03 > 0:20:06Lilies can be tricky to grow,
0:20:06 > 0:20:08so to ensure you're off to a good start
0:20:08 > 0:20:12buy your bulbs from a respected grower.
0:20:12 > 0:20:14The lily is the diva of the flower world.
0:20:14 > 0:20:19Plant them in a large pot with a hole at the base for good drainage.
0:20:19 > 0:20:24Add a layer of sand and place bulbs on top, tip pointing upwards
0:20:24 > 0:20:26and cover them with a good compost.
0:20:26 > 0:20:29Water them in and keep them moist but not wet.
0:20:29 > 0:20:32Otherwise, the lily bulb will drown.
0:20:32 > 0:20:35Once they are growing well, feed every two weeks with a potash-rich
0:20:35 > 0:20:40fertiliser, like tomato food and don't forget to stake them.
0:20:40 > 0:20:43That's the easy bit done, but if you don't keep a close eye
0:20:43 > 0:20:47on those lily bulbs, they're going to flower too soon or too late.
0:20:47 > 0:20:51You can control this by moving the pots in and out of the light.
0:20:51 > 0:20:54This will help promote or delay flowering, something you
0:20:54 > 0:20:58couldn't do if you planted the bulbs in the open ground.
0:20:58 > 0:21:03Lily beetles can wipe out entire plants in just a few days.
0:21:03 > 0:21:06These orangey-red beetles leave small, round holes on buds
0:21:06 > 0:21:11and foliage and if spotted, must be removed immediately.
0:21:14 > 0:21:1514 weeks ago,
0:21:15 > 0:21:19the first job for the gardeners was planting their lily bulbs.
0:21:20 > 0:21:22I've got some gorgeous bulbs.
0:21:22 > 0:21:26I'm really excited cos I've had nothing like them before
0:21:26 > 0:21:29and they are absolutely fabulous.
0:21:29 > 0:21:32Oh, my goodness me! Look at that.
0:21:32 > 0:21:36That is so firm. It's rock hard. It's fantastic.
0:21:36 > 0:21:38Oh, dear.
0:21:39 > 0:21:45I think a couple of my bulbs have gone a bit mouldy,
0:21:45 > 0:21:49and it's because I left them in the bag.
0:21:49 > 0:21:53I didn't open the bag up, I didn't plant them immediately,
0:21:53 > 0:21:55and I think some of the moisture's got in the bag.
0:21:57 > 0:21:58The Lilium Broken Heart.
0:22:00 > 0:22:04That'll be me on show day when they don't come up properly.
0:22:04 > 0:22:08Or that'll be Jonathan when he thinks, oh, they're fantastic.
0:22:09 > 0:22:11With just under three months to go,
0:22:11 > 0:22:13the lilies are starting to surface
0:22:13 > 0:22:16and so too is the question of timing for show day.
0:22:16 > 0:22:21Trying to grow to a certain date is just really tricky
0:22:21 > 0:22:25because you don't know what's going to happen.
0:22:25 > 0:22:26Are you going to have a flower?
0:22:26 > 0:22:28It's all very precise, isn't it?
0:22:28 > 0:22:31With pests a constant challenge around the plot,
0:22:31 > 0:22:35Rob's hoping a touch of hot pepper will keep the slugs away.
0:22:35 > 0:22:38Just putting cayenne round my lily,
0:22:38 > 0:22:41burns their little bottoms, so to speak.
0:22:41 > 0:22:43My lilies' ring of fire.
0:22:43 > 0:22:45Nine weeks until show day,
0:22:45 > 0:22:48and there's still no sign of Alan's lilies.
0:22:48 > 0:22:51I've made a stupid schoolboy error with my lilies.
0:22:51 > 0:22:54I've basically put them in pots that don't have holes in the bottom.
0:22:54 > 0:22:59Of course, what I created was a bog garden, so they have gone rotten.
0:22:59 > 0:23:02So Alan seeks the advice of neighbour Sandra,
0:23:02 > 0:23:05who has her own cutting garden at home.
0:23:05 > 0:23:09These are my lilies, which I dug out of my sumped pots.
0:23:09 > 0:23:11- Right.- And they've been in there for about four weeks.
0:23:11 > 0:23:13Why haven't they grown at all?
0:23:13 > 0:23:15Well, they're maybe too wet and cold.
0:23:15 > 0:23:19- Because of the wet, sumped out pots? - Yeah, with the water.
0:23:19 > 0:23:21You're saying it's my fault? Oh, it is my fault!
0:23:21 > 0:23:25Well, if the water can't get away and they're just going to
0:23:25 > 0:23:29be in wet, damp conditions, they're not going to...
0:23:29 > 0:23:33- Oh! My goodness me! They reek! - HE LAUGHS
0:23:33 > 0:23:36Pooh! Let me smell that one.
0:23:36 > 0:23:40He's not as clever as he... First impressions make you think,
0:23:40 > 0:23:41"Oh, God, he's really sorted,"
0:23:41 > 0:23:45but putting lilies in a pot without holes, you know...
0:23:47 > 0:23:49..that's easy to make a mistake,
0:23:49 > 0:23:52so I'm pleased to know that he makes mistakes like me.
0:23:52 > 0:23:54- But I still want to win. - SHE LAUGHS
0:24:03 > 0:24:05SHE GASPS
0:24:05 > 0:24:08Something has been eating my lilies!
0:24:08 > 0:24:11I can see something's eaten... Had a little bite at the plant,
0:24:11 > 0:24:15you can see. Sorry, you're going to have to go, mister. Lena, dear?
0:24:15 > 0:24:18- Yeah?- I've just had bugs on my lilies.- Bugs?
0:24:18 > 0:24:19- Yeah, red ones.- OK.
0:24:19 > 0:24:22So, please check yours because they were just there.
0:24:22 > 0:24:24- OK, lovey. Thank you very much. - Make sure, make sure.
0:24:24 > 0:24:28- Great.- They've actually eaten some of the leaves, so be careful.
0:24:28 > 0:24:31- They've had a right good old weekend.- Yeah, they have.
0:24:31 > 0:24:33Squash them! Got to be brutal.
0:24:33 > 0:24:35Got to be brutal.
0:24:37 > 0:24:39With just over a month until show day,
0:24:39 > 0:24:42Rob and Sandra are comparing their lilies.
0:24:42 > 0:24:45Sandra's look brilliant, but I've always said Sandra's going to be
0:24:45 > 0:24:46definitely the one to watch for flowers.
0:24:46 > 0:24:49One, two, three, four, five, six.
0:24:49 > 0:24:53I'd say, from out of everyone's, hers look the best at the minute.
0:24:53 > 0:24:56Sandra's lilies might be doing well but there's still a while to go yet.
0:24:56 > 0:24:58Lilies flower when they feel like it
0:24:58 > 0:25:00and when they're done, they're done,
0:25:00 > 0:25:04so you've only really got kind of one shot at it.
0:25:05 > 0:25:10I've got lilies that never came up.
0:25:10 > 0:25:12I've got lilies that are experiencing
0:25:12 > 0:25:14some kind of stunted growth here.
0:25:14 > 0:25:18I've got lilies that are way, way, way advanced of the schedule,
0:25:18 > 0:25:21and they're started to bloom and we've got like 41 days to go.
0:25:21 > 0:25:23Do you know, they must get
0:25:23 > 0:25:26so much heat here that they've just decided to come through.
0:25:27 > 0:25:30I'm just hoping they slow down, just slow down.
0:25:30 > 0:25:33Slow down! Just, you know...
0:25:33 > 0:25:35chill for a bit, I don't know.
0:25:35 > 0:25:38Oh, get on with it. Come on, open for Mummy.
0:25:38 > 0:25:42I've got nice, big, healthy buds, I just need them to open up now..
0:25:42 > 0:25:44I think I can win the lilies.
0:25:44 > 0:25:47I think I can win the lilies if they're open
0:25:47 > 0:25:49because of the variety I've got,
0:25:49 > 0:25:53unless flipping Rob pulls a flipping blinder, or somebody else.
0:25:53 > 0:25:56That is, by any shadow of a doubt, the best lily I've ever grown.
0:25:56 > 0:25:59But it's three weeks earlier. Can't I show them?
0:25:59 > 0:26:04Can't I show them my fantastic lily that I've had to chop?
0:26:04 > 0:26:06Everyone's having a problem with the timing.
0:26:07 > 0:26:10Less than a week until the lilies are on the bench, some of the
0:26:10 > 0:26:14gardeners decide there's nothing more they can do.
0:26:14 > 0:26:17They need to be a lot more pampered than other flowers.
0:26:17 > 0:26:21It is a fussy flower. It has put me in a dangerous position,
0:26:21 > 0:26:23yes, it has, but...
0:26:24 > 0:26:25..it is what it is.
0:26:27 > 0:26:30Having planted his lilies in pots, Rob can easily move them in
0:26:30 > 0:26:33and out of the shade to promote flowering.
0:26:33 > 0:26:35They're getting shaded by the tomatoes,
0:26:35 > 0:26:39so they're coming out in the day and in at night.
0:26:39 > 0:26:43Come on, babies. Morning, Jo Jo. Are you all right?
0:26:43 > 0:26:46I just walked past Sandra's lilies...
0:26:46 > 0:26:47SHE SIGHS
0:26:47 > 0:26:49..it's going to be hard to beat those.
0:26:51 > 0:26:55They look like they've just come out of the florist's shop.
0:26:55 > 0:26:57We are in desperate times right now.
0:27:01 > 0:27:05After 14 weeks of hard work, it's finally time for the gardeners
0:27:05 > 0:27:08to select their very best lilies.
0:27:08 > 0:27:11My lilies are looking lovely, and they'd look even
0:27:11 > 0:27:14better in about four or five days, when they'd actually opened up.
0:27:14 > 0:27:17This is not great but this is all I have.
0:27:17 > 0:27:20They will also need a selection of other flowers and foliage for
0:27:20 > 0:27:21their candelabra.
0:27:21 > 0:27:25Does smell slightly cabbage-y, but it's also quite striking.
0:27:34 > 0:27:37Gardeners, you've brought some lovely material in,
0:27:37 > 0:27:39there's some beautiful blooms here.
0:27:39 > 0:27:44Jonathan, last minute advice for the terrors of a floral candelabra?
0:27:45 > 0:27:50Well, gardeners, what I want you to do first is cut the floral foam,
0:27:50 > 0:27:54shape it and firmly attach it to the top of the candelabra.
0:27:54 > 0:27:58You need to soak that foam thoroughly before you begin.
0:27:58 > 0:28:02And to finish, I don't want to see any of that foam visible.
0:28:02 > 0:28:04Is that clear?
0:28:04 > 0:28:06Good luck.
0:28:06 > 0:28:08Clear as day.
0:28:08 > 0:28:13You have 45 minutes and your time starts now.
0:28:13 > 0:28:14Good luck, everybody.
0:28:16 > 0:28:20The first job for the gardeners is to choose their two best lily
0:28:20 > 0:28:22stems for Jonathan to judge.
0:28:22 > 0:28:26That's my Landini, which is...
0:28:27 > 0:28:28..that's your lot.
0:28:32 > 0:28:39So, I'm just trying to make sure I brush off any loose pollen
0:28:39 > 0:28:43cos Jonathan's eagle eyes will, I'm sure, detect it.
0:28:43 > 0:28:47Stems selected, it's onto the candelabra,
0:28:47 > 0:28:49a floral arrangement used commonly at weddings
0:28:49 > 0:28:51and other special occasions.
0:28:51 > 0:28:52This is the most difficult challenge
0:28:52 > 0:28:55that any of the judges have set so far.
0:28:55 > 0:28:57I don't know what to do, I'm trying to rack my brain,
0:28:57 > 0:28:58but I don't know what to do.
0:29:01 > 0:29:03It's quite tough if you're not familiar with floral foam,
0:29:03 > 0:29:07and the first thing they need to do is soak it properly.
0:29:07 > 0:29:09Put some flower food in the water
0:29:09 > 0:29:11and then it's packed full of all those nutrients and goodness.
0:29:11 > 0:29:15- Keeps your flowers going a lot longer, then.- Nice one, good tip.
0:29:20 > 0:29:23I'm just trying to measure up this floral foam
0:29:23 > 0:29:27to...erm, make sure it's all secure.
0:29:27 > 0:29:33Well, I'm trying to just sort of create a kind of a tight ball shape.
0:29:33 > 0:29:35This has got potential for disaster.
0:29:36 > 0:29:40The floral foam must be tightly secured with floristry pot tape,
0:29:40 > 0:29:42which remains sticky even when wet.
0:29:44 > 0:29:46Erm...
0:29:46 > 0:29:51Oh! Ain't got a clue.
0:29:51 > 0:29:57I'm just trying to make basically, the shape of the candelabra
0:29:57 > 0:30:00with the foam so that I can put it around the top.
0:30:00 > 0:30:02Well, I'm just trying to do it up here.
0:30:05 > 0:30:08You have had 15 minutes already.
0:30:09 > 0:30:13Foliage is added evenly all the way around to create shape.
0:30:13 > 0:30:17Too much on one side would cause the arrangement to topple over.
0:30:17 > 0:30:20I'm just trying to make sure that I cover all the floral foam,
0:30:20 > 0:30:25but that it's not too tight a ball.
0:30:27 > 0:30:31Stems should be cut at 45 degrees to make them easier to insert
0:30:31 > 0:30:35into the foam and give a greater surface area for absorbing water.
0:30:35 > 0:30:38Jonathan, I reckon this is hardest challenge you've ever set.
0:30:38 > 0:30:40It's hard for them to interpret.
0:30:40 > 0:30:42Look at Rekha, she's really struggling.
0:30:42 > 0:30:45Yeah, it's a tough one this week, Fern.
0:30:45 > 0:30:48These candelabras are quite a challenge
0:30:48 > 0:30:51and Rekha's not really listened to what I told her.
0:30:51 > 0:30:53I thought it was supposed to be on the top?
0:30:54 > 0:30:55Rekha's isn't, is it?
0:30:57 > 0:31:01I don't know how I'm doing. I'm just doing something I think
0:31:01 > 0:31:03I should do. I'm not sure what I'm doing here.
0:31:06 > 0:31:09I've just not listened to the instructions.
0:31:11 > 0:31:13Almost 25 minutes into the challenge,
0:31:13 > 0:31:16Rekha decides to take drastic action.
0:31:16 > 0:31:19I'm starting again, I'm definitely starting again.
0:31:20 > 0:31:24The other gardeners add flowers to bulk out their arrangement.
0:31:24 > 0:31:29I decided to put some roses in because roses and lilies,
0:31:29 > 0:31:32you always see them together, so I thought they'd be quite nice.
0:31:32 > 0:31:36Then finally, it's time to add the main feature, the lilies.
0:31:36 > 0:31:39I thought maybe if I just put one more lily in there it might
0:31:39 > 0:31:42look quite good, but I could be wrong, you know?
0:31:42 > 0:31:43SHE LAUGHS
0:31:43 > 0:31:45I don't know until I try it.
0:31:45 > 0:31:48Yeah, I could be wrong, you never know.
0:31:48 > 0:31:50It looks all right actually, doesn't it? It's not too bad.
0:31:50 > 0:31:53I'm trying to keep the colours simple. I don't...
0:31:53 > 0:31:56I've tried a few different pinks and they just look awful, so...
0:31:56 > 0:32:00Gardeners, five minutes left. Five minutes.
0:32:06 > 0:32:09This foliage, it clashes. Look.
0:32:09 > 0:32:10Never thought I'd be saying that.
0:32:10 > 0:32:12Clashing foliage, ha!
0:32:14 > 0:32:18With only minutes left, Rekha's candelabra arrangement...
0:32:18 > 0:32:19- Oh, gosh!- ..takes a nosedive.
0:32:19 > 0:32:22Here we go. It's just fallen.
0:32:22 > 0:32:24I think it got too heavy and it's just fallen,
0:32:24 > 0:32:27so I'm not even going to touch it now. I'm just going to leave it.
0:32:33 > 0:32:36I'm just whacking things in floral foam at the moment.
0:32:36 > 0:32:40I had a sort of an idea and I've just run out of time.
0:32:48 > 0:32:51Gardeners, your time is up.
0:32:51 > 0:32:54Stop working right now
0:32:54 > 0:32:57and step away from the candelabras.
0:32:57 > 0:32:58You can't do any more.
0:33:03 > 0:33:07For the candelabra, Jonathan wants to see an arrangement that looks
0:33:07 > 0:33:11good from all angles, has well secured but disguised floral foam
0:33:11 > 0:33:13and lilies as the dominant feature.
0:33:14 > 0:33:19The two specimen lilies should have strong stems, intact stamens
0:33:19 > 0:33:21with no sign of pollen on the petals
0:33:21 > 0:33:24and foliage which is clear of pest damage.
0:33:24 > 0:33:26First to be judged is Alan.
0:33:28 > 0:33:33Lovely, wonderful rich colour, but sadly, there is damage.
0:33:33 > 0:33:35Are there any in your floral...?
0:33:35 > 0:33:40Well, there are, but in quite a immature state.
0:33:40 > 0:33:43On the positive, you've got quite a balanced shape to this
0:33:43 > 0:33:45candelabra. Kale's an interesting choice.
0:33:45 > 0:33:49And had the lilies been open, that fragrance would have counteracted
0:33:49 > 0:33:52that horrendous, offensive smell of the kale,
0:33:52 > 0:33:55which would start to deteriorate throughout the dinner party
0:33:55 > 0:33:58or the wedding or the celebration that this candelabra was for.
0:33:58 > 0:34:01I am a bit disappointed that this second spike of lily
0:34:01 > 0:34:04wasn't comparable to this one.
0:34:09 > 0:34:12Two fairly interesting spikes of lily here,
0:34:12 > 0:34:15sadly, still tightly in bud.
0:34:15 > 0:34:17Lilies, they like damp at the feet, they like sun on the heads.
0:34:17 > 0:34:19What about the candelabra?
0:34:19 > 0:34:24Actually, you've created a very romantic, very soft,
0:34:24 > 0:34:26very sort of rhythmic design.
0:34:26 > 0:34:30We've got some of the sweet pea, some of the saponaria there,
0:34:30 > 0:34:34the English gypsophila, and we've also got this rather nice
0:34:34 > 0:34:37tail of amaranthus, just cascading down there.
0:34:37 > 0:34:40That's a wonderful thing to use in a candelabra,
0:34:40 > 0:34:44and this, as a design, is a very pleasing piece of work. Well done.
0:34:49 > 0:34:51So, again quite immature.
0:34:51 > 0:34:54Sadly, they're not very dynamic in length,
0:34:54 > 0:34:57so maybe not the best attempt.
0:34:57 > 0:34:59And in the design,
0:34:59 > 0:35:02the movement from the candelabra is to flow,
0:35:02 > 0:35:04I'd be very tempted to pull all that out
0:35:04 > 0:35:07and it would actually make the design a better shape.
0:35:11 > 0:35:14Wonderful big heads on this lily.
0:35:14 > 0:35:16There's wonderful fresh pollen on those stamens
0:35:16 > 0:35:20and there's no marking, there's no blemishing around the flower.
0:35:20 > 0:35:22It's a very pretty, very delicate,
0:35:22 > 0:35:26very feminine candelabra design, and you've put in this wonderful
0:35:26 > 0:35:29feathery foliage, fennel in this case.
0:35:29 > 0:35:34So, nice and aromatic, lily fragrance and sweet pea, and lavender.
0:35:34 > 0:35:36So, it's a feast for the senses.
0:35:43 > 0:35:44Where shall I start?
0:35:44 > 0:35:47Sadly, it's a great example of what you don't want to see on the show
0:35:47 > 0:35:52bench, but you've brought a lily and this little interesting number.
0:35:52 > 0:35:56It's got its own interpretation of movement, this.
0:35:56 > 0:35:57- Yes! - SHE LAUGHS
0:35:57 > 0:36:01- Gravity took control, didn't it? - Oh, yes, it did.
0:36:01 > 0:36:03It's an interesting colour harmony,
0:36:03 > 0:36:05and there is a colour harmony there. Let's have a positive.
0:36:05 > 0:36:10And I like the reflection of the flame on the candle to the marigold.
0:36:10 > 0:36:13- That was the whole point of this. - That's why that design happened.
0:36:13 > 0:36:16- That was the whole motivation behind that, Rekha.- It was.
0:36:20 > 0:36:22- Pretty colour on here. - It's beautiful.
0:36:22 > 0:36:26And when you're judging a lily, you're looking at the intensity
0:36:26 > 0:36:31of the colour, but this first flower is starting to deteriorate.
0:36:31 > 0:36:34Looking at this, there's only one spike, I did want two.
0:36:34 > 0:36:37That's all I had. That's all I had.
0:36:37 > 0:36:39So, I'm guessing there's none in here,
0:36:39 > 0:36:42but as I look in this colour harmony,
0:36:42 > 0:36:46there is, and it's almost camouflaged. Can you spot them, Fern?
0:36:46 > 0:36:47Oh, the spotted ones!
0:36:47 > 0:36:50- The little speckle one, it's flore pleno, isn't it?- That's correct.
0:36:50 > 0:36:54And the nice thing about the tiger lilies are the specks
0:36:54 > 0:36:57on the petals, and that gives is that almost
0:36:57 > 0:37:00chameleon-like effect as it blends into this other colour harmony.
0:37:04 > 0:37:09Great big cups of blooms, it's what we imagine a lily to be.
0:37:09 > 0:37:14You've done your lily research because you bought good strong bulbs.
0:37:14 > 0:37:18- You went for the best...- Yes, I did. - ..and they have rewarded you.
0:37:18 > 0:37:20And then, the candelabra,
0:37:20 > 0:37:24and you've allowed these beautiful lilies again to show themselves off.
0:37:24 > 0:37:27I love the subtle touches.
0:37:27 > 0:37:29You've used some hydrangea foliage
0:37:29 > 0:37:33and then we've got the wonderful, deep, rich purple of that cornflower.
0:37:33 > 0:37:38It's a very classic design, quite a safe design, I have to say,
0:37:38 > 0:37:41but well executed. Thank you.
0:37:41 > 0:37:45With just one Best In Show up for grabs, Jonathan will be
0:37:45 > 0:37:49taking into consideration both the cut flowers and candelabra.
0:37:50 > 0:37:53So, today we've learned that lilies are very tricky.
0:37:53 > 0:37:56- They are.- Yeah. So, Jonathan, you have to decide now
0:37:56 > 0:37:58who is your Best In Show.
0:38:00 > 0:38:04Well, gardeners, lilies have made an appearance at different
0:38:04 > 0:38:06levels of vigour,
0:38:06 > 0:38:08but Sandra, your lilies,
0:38:08 > 0:38:13they're absolutely classical blooms.
0:38:13 > 0:38:15And the candelabra may be safe,
0:38:15 > 0:38:19but it's perfection in its execution.
0:38:19 > 0:38:22That it why you are my Best In Show.
0:38:22 > 0:38:23EVERYONE CHEERS
0:38:28 > 0:38:33Well done, everybody. That is two challenges ticked off today.
0:38:33 > 0:38:35Your third and final one is tomorrow
0:38:35 > 0:38:38and, of course, it is Thane's Eat challenge.
0:38:38 > 0:38:41Off you go, good night.
0:38:41 > 0:38:44It's fantastic to win Best In Show because if I hadn't won it,
0:38:44 > 0:38:47I'd have gone home crying. I really, really would have.
0:38:47 > 0:38:51That was really painful. Into the last minute the foam just fell
0:38:51 > 0:38:54and I hadn't secured it, that's what I was.
0:38:54 > 0:38:58I stand right at the bottom in the listings, I can see that.
0:38:58 > 0:39:02I feel this afternoon's Make challenge has sort of pulled me
0:39:02 > 0:39:06up a little bit, and I'm safer than I was after Grow this morning,
0:39:06 > 0:39:09but I think there's a very real danger
0:39:09 > 0:39:10that it could be me going home.
0:39:14 > 0:39:18It's day two and the gardeners have one more challenge left to
0:39:18 > 0:39:21face before the experts decide which one of them will leave the
0:39:21 > 0:39:23allotment for good.
0:39:23 > 0:39:25I don't think it's sunk in yet about yesterday, doing
0:39:25 > 0:39:29so well yesterday, but no, you're only as good as your last thing.
0:39:29 > 0:39:31Yesterday wasn't a good challenge for me,
0:39:31 > 0:39:34but my Eat challenge, I think I can pull something off.
0:39:34 > 0:39:37I will try my hardest and I will go out fighting.
0:39:39 > 0:39:42I think I might be at risk of going home today.
0:39:42 > 0:39:46My peas weren't great, my flower arrangement was only just
0:39:46 > 0:39:51come through, but I've got to do the best I can do.
0:39:51 > 0:39:53- Good morning, gardeners. - ALL: Morning.
0:39:53 > 0:39:55It's time for the Eat challenge,
0:39:55 > 0:39:59and this is your last chance to impress our experts because in a few
0:39:59 > 0:40:06short hours, they will be deciding who is next to leave the garden.
0:40:06 > 0:40:09Now, our Eat challenge, of course, is presided over by Thane,
0:40:09 > 0:40:13and this week, she wants you to present dips and crisps.
0:40:13 > 0:40:16You must each present two dips,
0:40:16 > 0:40:18one of which must be made from the pea variety that you
0:40:18 > 0:40:23presented to Jim yesterday in the Grow challenge. All understood?
0:40:23 > 0:40:26Very good, go to your allotments and get everything you need.
0:40:26 > 0:40:27Thank you.
0:40:33 > 0:40:38I want to see two contrasting dips. Hopefully, one will be chunky
0:40:38 > 0:40:41and one will be smooth, and I want crisp, crisp, crisps.
0:40:42 > 0:40:46I want flavour, I want texture, I want it to be perfect.
0:40:46 > 0:40:50Fresh dips and crisps are a great way of making immediate use
0:40:50 > 0:40:51of a glut of produce.
0:40:51 > 0:40:55I'm going to use beetroot, I'm going to some turnips.
0:40:56 > 0:41:00Ingredients picked, the gardeners head into the greenhouse.
0:41:02 > 0:41:04Gardeners, you have all your produce
0:41:04 > 0:41:08and you will have 90 minutes to complete this challenge.
0:41:08 > 0:41:11Good luck, and your clock starts now.
0:41:11 > 0:41:15The gardeners start by preparing the key ingredient
0:41:15 > 0:41:17for their first dip - peas.
0:41:17 > 0:41:22I'm making a pea and mint dip, it's called Plotted Peas.
0:41:22 > 0:41:26It's been made to use what I've got growing on the plot.
0:41:26 > 0:41:30I've got coriander in it, mint, garlic, and it tastes great.
0:41:32 > 0:41:36I am just shelling my peas for my Easy Peasy Guacamole.
0:41:36 > 0:41:39It's something we have a lot at home
0:41:39 > 0:41:43and we eat a lot of Mexican-inspired food, and we found that
0:41:43 > 0:41:48substituting peas for avocados worked really well, actually.
0:41:48 > 0:41:51Mine's called Easy Peasy Feta Cheesy.
0:41:51 > 0:41:54It's a pea and mint dip, but it's mixed through with feta cheese
0:41:54 > 0:41:58to give it that slight saltiness, but also the creaminess as well.
0:41:58 > 0:42:00And then I wanted to put some of these purple podded ones in,
0:42:00 > 0:42:02which are called Blauwschokker,
0:42:02 > 0:42:04just because they're a little bit sweeter.
0:42:04 > 0:42:06Look at that, that could have won on the show bench.
0:42:08 > 0:42:12I'm making a pea houmous, but I'm just substituting the chickpea
0:42:12 > 0:42:16with a pea. It's the texture I'm after as well, not just the taste.
0:42:19 > 0:42:21I'm making a round pea dip.
0:42:21 > 0:42:24Now, I've lost one! He's an escapee!
0:42:28 > 0:42:31The gardeners blanch their peas quickly to ensure they're
0:42:31 > 0:42:35only lightly cooked, so keeping them fresh tasting, perfect for dips.
0:42:35 > 0:42:38What are you looking for in the perfecting pea dip?
0:42:38 > 0:42:43Well, they grew prize-winning peas, so I want those peas to really
0:42:43 > 0:42:47be the centre taste, but I also want them to make it more complex
0:42:47 > 0:42:52by adding things that will enhance the flavour of peas, not hide it.
0:42:54 > 0:42:57What is going into your dip?
0:42:57 > 0:43:01I've decided to make a garden pea and watercress dip.
0:43:01 > 0:43:03Where did you get watercress from?
0:43:03 > 0:43:06I grew this in my greenhouse.
0:43:06 > 0:43:08Excellent.
0:43:08 > 0:43:11The next job is to blend their ingredients together.
0:43:11 > 0:43:16Texture is key. Over-blending will turn a chunky dip into a sauce.
0:43:16 > 0:43:18I'd like it to be relatively smooth, this,
0:43:18 > 0:43:20because there's some quite strong flavours
0:43:20 > 0:43:22and if they don't get mixed in properly
0:43:22 > 0:43:24then it will be pretty disastrous.
0:43:24 > 0:43:25The dip's going to be very fine.
0:43:25 > 0:43:28I just want whenever somebody tastes it,
0:43:28 > 0:43:31I'd like them to know what they're eating, not just mushed up pea.
0:43:31 > 0:43:33How you doing, everybody?
0:43:33 > 0:43:36Cos you've had half an hour, you've got an hour left.
0:43:36 > 0:43:40My second dip is a crunchy pepper and tomato dip.
0:43:40 > 0:43:43This is when you find out I don't make dips, and I don't think
0:43:43 > 0:43:45I'll be making dips at home anymore after this either.
0:43:45 > 0:43:49What I'm looking for is for them having gone to their allotment
0:43:49 > 0:43:52and thought, "What have I got that's perfectly ripe
0:43:52 > 0:43:55"that would make a tasty dip today?"
0:43:55 > 0:44:01Beetroot, apple and whatever else I've got to put in it.
0:44:01 > 0:44:02Right.
0:44:02 > 0:44:06My second dip is called Mera Dip, 'mera' simply means mine.
0:44:06 > 0:44:08I'm just putting spices in my dip.
0:44:08 > 0:44:12When we've been for a late night and you've had a really nice kebab
0:44:12 > 0:44:15with a really spicy sauce, I've tried
0:44:15 > 0:44:18to figure out what's in that sauce.
0:44:18 > 0:44:22And I hope I've got it right, but this is my version.
0:44:22 > 0:44:24I am at risk of going,
0:44:24 > 0:44:28but at least I'll go making something I like to make.
0:44:29 > 0:44:33This is my caramelised onion and shallot houmous,
0:44:33 > 0:44:36which is something that I do at home.
0:44:36 > 0:44:40I would quite happily just eat caramelised onions out of a jar,
0:44:40 > 0:44:44but that's frowned on, so if you add chickpeas, blend it and call
0:44:44 > 0:44:47it houmous, that's perfectly acceptable and so that's what I do.
0:44:47 > 0:44:51Rob is going for an unusual name and ingredient for his second
0:44:51 > 0:44:53dip, Beta Rusticana.
0:44:53 > 0:44:56Beta's the first bit of the name of beetroot in Latin.
0:44:56 > 0:44:58People don't think it's a beetroot dip because it's
0:44:58 > 0:45:02an orangey-yellow colour, rather than it being normal beetroot red.
0:45:04 > 0:45:08Onions cooked, Alexandra adds a tin of chickpeas, while Alan is
0:45:08 > 0:45:10going with ingredients he's grown.
0:45:10 > 0:45:13This is Salsa with Shirley, my Shirley tomatoes.
0:45:13 > 0:45:14Again, everything from the plot
0:45:14 > 0:45:17bar lime juice and a bit of salt and pepper.
0:45:17 > 0:45:19Because the tomatoes are so fresh there's quite
0:45:19 > 0:45:21a lot of juice in there actually.
0:45:21 > 0:45:24So it's going to be quite a loose salsa.
0:45:24 > 0:45:26Now, gardeners, 30 minutes left.
0:45:26 > 0:45:29Are your crisps starting?
0:45:29 > 0:45:31Thing about a crisp is it's got to be crisp.
0:45:31 > 0:45:35I want to be able to break it, snap it, and I don't want soggy crisps.
0:45:35 > 0:45:37And how do you prepare it?
0:45:37 > 0:45:40Slice them very thinly, get them as dry as possible and fry them,
0:45:40 > 0:45:43very few at a time in your hot oil.
0:45:43 > 0:45:46Whisk them out, put them onto some kitchen roll to drain,
0:45:46 > 0:45:48little bit of salt and Bob's your uncle.
0:45:48 > 0:45:53This is a Chioggia beetroot, which I thought would be rather pretty.
0:45:53 > 0:45:55Aha! There we go.
0:45:55 > 0:45:57I don't know about Best In Show at the moment,
0:45:57 > 0:45:59I'm just concentrating on not taking my fingers off.
0:45:59 > 0:46:01Are you about to do the mandolin?
0:46:01 > 0:46:04In cooking circles, it is known as the finger slicer.
0:46:04 > 0:46:07Just get a bit of rhythm going, I find it helps if I sway my hips.
0:46:07 > 0:46:08THEY LAUGH
0:46:08 > 0:46:10- That's right.- Thane!
0:46:10 > 0:46:12- The things you try and get me to do. - Well!
0:46:14 > 0:46:16Tell me what you're doing.
0:46:16 > 0:46:18I've sliced my potatoes and rinsed them
0:46:18 > 0:46:21to get most of the starch out. And I always remember, my grandma
0:46:21 > 0:46:25used to soak them in vinegar overnight to flavour them,
0:46:25 > 0:46:28but it also got more starch out she always said.
0:46:28 > 0:46:30- Granny knows best.- Yeah.
0:46:30 > 0:46:33Next is the trickiest part of this challenge, the gardeners must
0:46:33 > 0:46:35fry their crisps at the correct temperature.
0:46:35 > 0:46:40Too hot and they'll burn, too cool and the crisps will be soggy.
0:46:40 > 0:46:43And the way you tell if your oil is hot enough is take some white
0:46:43 > 0:46:47bread, fresh white bread and try popping just a tiny bit on
0:46:47 > 0:46:50the top of your oil. If it sinks to the bottom, the oil isn't hot enough,
0:46:50 > 0:46:55if it skitters around the top, it's perfect and if it burns, well,
0:46:55 > 0:46:59you're just going to have to switch off the heat and wait a few moments.
0:46:59 > 0:47:02I've actually let my oil get too hot, so I'm now having to cool
0:47:02 > 0:47:06it down, so I'm just going to pat off my beetroot slices.
0:47:08 > 0:47:09It'll be fine, it'll be fine.
0:47:11 > 0:47:13I think my oil was too hot because I noticed my crisps burnt a bit,
0:47:13 > 0:47:15but maybe cos they were thinner.
0:47:15 > 0:47:18And that's gone over. Right, OK.
0:47:18 > 0:47:21You've got some time, shove some more in.
0:47:21 > 0:47:26The turnip crisps are not what I expected, so ditch those
0:47:26 > 0:47:28and carry on with the potato.
0:47:28 > 0:47:30No idea if these are going to be done in time,
0:47:30 > 0:47:32I'm just going to keep my eye on them,
0:47:32 > 0:47:35but I'm really annoyed that I burnt the first ones.
0:47:35 > 0:47:39They go from underdone to burnt to a frazzle in seconds,
0:47:39 > 0:47:41and it's just a nightmare.
0:47:41 > 0:47:43My crisps are like I'd hoped they'd be,
0:47:43 > 0:47:47like a golden brown, just crispy, I tried one. They're quite nice.
0:47:49 > 0:47:54I took my eye off them for a moment and they're burnt, so frick!
0:47:54 > 0:47:58With only moments to go, Alexandra has no option but to slice
0:47:58 > 0:48:00beetroot straight into the boiling oil.
0:48:00 > 0:48:02Two minutes, gardeners, two minutes.
0:48:02 > 0:48:06You've got to have it plated up, your dips in the bowls,
0:48:06 > 0:48:08everything ready in two minutes.
0:48:08 > 0:48:13Just made some salt just to kind of flavour the crisps a little bit.
0:48:13 > 0:48:15I hope Thane wasn't looking for more than a mouthful,
0:48:15 > 0:48:17cos she ain't going to get it.
0:48:17 > 0:48:19They're not quite crisp enough, but anyway, it doesn't matter.
0:48:19 > 0:48:22These are the good ones aren't they? I meant to put the bad ones
0:48:22 > 0:48:23down the bottom.
0:48:24 > 0:48:27One minute left, everybody, Just one minute!
0:48:38 > 0:48:42That's it, gardeners, your time is up. Time is up.
0:48:42 > 0:48:46Don't do anything more, Alexandra. Stop.
0:48:47 > 0:48:48Well done.
0:48:51 > 0:48:55To win Best In Show, the dips should be colourful and have an even
0:48:55 > 0:48:58texture with well-balanced flavours.
0:48:58 > 0:49:01The crisps should be crispy and carefully seasoned.
0:49:01 > 0:49:05First up is Alexandra with her pea and asparagus guacamole,
0:49:05 > 0:49:08caramelised onion houmous and beetroot crisps.
0:49:08 > 0:49:10Now then, I'm going to use one of your chips.
0:49:10 > 0:49:13They are a bit soggy, just a little bit soggy, I'm afraid.
0:49:13 > 0:49:17And I think the reason that they weren't crisp was that I saw
0:49:17 > 0:49:20you using the mandolin, putting them straight into the fat.
0:49:20 > 0:49:24They weren't dried, they weren't allowed to lose any of their moisture
0:49:24 > 0:49:27and when you do that, the temperature of the fat just plummets.
0:49:32 > 0:49:35I've kind of lost the flavour of peas a little bit.
0:49:35 > 0:49:39It's just slightly underwhelming, I'm afraid,
0:49:39 > 0:49:42so I'm going to taste this one on a spoon to give it a fair deal.
0:49:45 > 0:49:49I'm slightly disappointed that we've got a tin of chickpeas.
0:49:49 > 0:49:53I thought that the onion shone sufficiently that the
0:49:53 > 0:49:56chickpea was there really just to give it the texture.
0:49:56 > 0:49:59Unfortunately, it's a chickpea houmous that tastes
0:49:59 > 0:50:04beautifully of caramelised onion rather than a caramelised onion dip.
0:50:04 > 0:50:08Next comes Rekha with her pea houmous, spicy mera dip and
0:50:08 > 0:50:09potato crisps.
0:50:10 > 0:50:15Crisp! Crisp crisps. Now then, is the consistency of the dip right?
0:50:17 > 0:50:18Crunch too.
0:50:19 > 0:50:22That's very nice. What I can taste is peas,
0:50:22 > 0:50:25and that's what I wanted to taste. It's a pea dip.
0:50:25 > 0:50:27Now then, another crisp.
0:50:30 > 0:50:33- And there's chilli, sorry. - Chilli?- Yes.
0:50:33 > 0:50:36Oh, yes, there's definitely some chilli. Really nice.
0:50:37 > 0:50:39Sorry!
0:50:39 > 0:50:43I know my eyes are streaming but I'm very fond of chilli.
0:50:43 > 0:50:49But the reason I like it so much is you've got a really sweet
0:50:49 > 0:50:54- and yet spicy flavour here. Very, very nicely done.- Oh, thank you.
0:50:54 > 0:50:58Third to face Thane is Lena, with her Round Pea and Leeny Beets
0:50:58 > 0:51:00dips and Vegetable Delight crisps.
0:51:01 > 0:51:05They're not totally crisp. It's a lovely colour, very pale
0:51:05 > 0:51:06and a very smooth texture.
0:51:10 > 0:51:13I'm not sure you've managed to really oomph up the flavour.
0:51:13 > 0:51:16It doesn't taste of peas, and that's what I was looking for.
0:51:21 > 0:51:24It's just a little bit mild.
0:51:24 > 0:51:28I think a dip is something that should be 'nom-nom-nom', more-ish.
0:51:28 > 0:51:31Something you really want to get those chips and keep going into.
0:51:31 > 0:51:35This one has great potential, just lift it up a couple of notches
0:51:35 > 0:51:36and do quite well.
0:51:36 > 0:51:38Well done with some of your crisps,
0:51:38 > 0:51:41but you should never be able to bend a crisp.
0:51:41 > 0:51:45Jo Jo is next with garden pea and watercress, and spiced
0:51:45 > 0:51:48beetroot dips, accompanied by salted potato and kumara crisps.
0:51:49 > 0:51:53It's a little bit bendy. I can get some dip on my crisp.
0:51:53 > 0:51:55It's looking a little fibrous here,
0:51:55 > 0:51:57I'm wondering if that's the watercress.
0:51:59 > 0:52:04It's really salty, so I've lost the peas and I've lost the watercress.
0:52:04 > 0:52:07- And these were your prize-winning peas.- I know!
0:52:07 > 0:52:10I'm not going to say you've let them down, but what can I say?
0:52:10 > 0:52:13I think I was trying to flavour it and I may have overdone.
0:52:17 > 0:52:21That's much nicer because the sweet flavour of the beetroot works
0:52:21 > 0:52:24quite well, but I'm wondering if perhaps there's just too much
0:52:24 > 0:52:30salt on your crisps. What we've got here is quite a salty combination.
0:52:30 > 0:52:34Sandra has gone for a minty pea and a crunchy pepper and tomato
0:52:34 > 0:52:36dip with sea salt crisps.
0:52:36 > 0:52:39I have to say that don't look very appetising.
0:52:39 > 0:52:43You've got brown peas and brown pepper sauce.
0:52:43 > 0:52:48I loved your technique of salting your crisps.
0:52:48 > 0:52:51You put them in a bag and shook them and it kept them crisp.
0:52:54 > 0:52:57- Essentially, it's not very nice. - Oh, again!
0:52:57 > 0:53:01The texture is very mealy.
0:53:01 > 0:53:03Erm, there's way too much mint.
0:53:03 > 0:53:06Right, another very crisp crisp.
0:53:06 > 0:53:10You see that doesn't, I'm afraid, look very appetising, but...
0:53:12 > 0:53:16- ..dips aren't your thing, are they? - No, I don't eat dips.
0:53:16 > 0:53:17I don't make dips.
0:53:17 > 0:53:19It doesn't work on any level.
0:53:20 > 0:53:25Rob has made Easy Peasy Feta Cheesy dip and Beta Rusticana to go
0:53:25 > 0:53:26with his veggie crisps.
0:53:27 > 0:53:29The all-important... CRISP CRACKLES
0:53:29 > 0:53:32Oh, yes! It is crispy, crispy, crispy.
0:53:36 > 0:53:39Slightly more feta than I would like,
0:53:39 > 0:53:42but I think the feta and the peas work very well together.
0:53:42 > 0:53:47Now this one is your Beta Rusticana.
0:53:50 > 0:53:54I like the idea of it more than I like the reality of it,
0:53:54 > 0:53:57and good on the crisps.
0:53:57 > 0:54:00And so well done to your granny.
0:54:00 > 0:54:01Go back and ask her for the dips.
0:54:01 > 0:54:03- HE LAUGHS - OK, thank you.
0:54:05 > 0:54:09Finally, it's Alan with his Plotted Pea dip, Salsa With Shirley
0:54:09 > 0:54:11and subsurface quartet crisps.
0:54:11 > 0:54:15Right and we've got lots of different sorts of crisps here,
0:54:15 > 0:54:18some slightly bendy. Let's have a look at another one.
0:54:18 > 0:54:20Some a little bit crisper.
0:54:22 > 0:54:24Well, first of all, congratulations on using
0:54:24 > 0:54:29so many things from your plot, but I wanted to taste the peas.
0:54:29 > 0:54:30Right, so the next one.
0:54:30 > 0:54:34I'm just imagining me in a very, very tense moment at the end
0:54:34 > 0:54:37of the thriller, and this is all going to go down my shirt, isn't it?
0:54:38 > 0:54:43It's a little non-descript because it's so wet.
0:54:43 > 0:54:46They both need work. And your crisps...
0:54:47 > 0:54:51- ..bend. Thank you.- Thank you.
0:54:51 > 0:54:54Well done, gardeners. Now it's up to Thane to decide who is going
0:54:54 > 0:54:56to win her Best In Show. Have you made your decision?
0:54:56 > 0:54:59I have. I've tasted them all and considered it,
0:54:59 > 0:55:03and in the end it came down to Rekha.
0:55:03 > 0:55:04Oh, wow.
0:55:04 > 0:55:07Oh, Rekha! Come on!
0:55:08 > 0:55:11Well done. There you are, well done!
0:55:11 > 0:55:13Well done indeed.
0:55:13 > 0:55:19Now, the difficult job is to decide who is going home this week.
0:55:19 > 0:55:21Would you all like to go to the allotment?
0:55:21 > 0:55:24Experts, you must make the decision.
0:55:24 > 0:55:26Well done.
0:55:26 > 0:55:27It's good, it's a nice feeling.
0:55:27 > 0:55:32It's a really nice feeling. At least I get to feel what it's like to
0:55:32 > 0:55:35get Best In Show. It's nice, and I'm glad I got it for what I like to do.
0:55:35 > 0:55:39- I got one!- Little bit shellshocked after that judging.
0:55:39 > 0:55:42I've always maintained a sort of a middle-ish ground,
0:55:42 > 0:55:46where other people have very much peaked and dived,
0:55:46 > 0:55:50so I just don't know how the judges are going to make their deliberation
0:55:50 > 0:55:51in that respect.
0:55:51 > 0:55:55That was very tense. That was quite a thing in there.
0:55:57 > 0:55:59Deliberation time, Thane, who's worrying you?
0:55:59 > 0:56:04Well, Alexandra. I didn't expect a tin of chickpeas.
0:56:04 > 0:56:08The crisps were soggy, she panicked and I really didn't think her
0:56:08 > 0:56:10Eat challenges...they've not been up to scratch for me.
0:56:10 > 0:56:14Her candelabra did catch my eye, and she was one of the very few
0:56:14 > 0:56:17people who could present open lilies to the show bench.
0:56:17 > 0:56:19Jim, does Alexandra worry you?
0:56:19 > 0:56:22- The peas yesterday were pretty poor. - What do we think about Rekha?
0:56:22 > 0:56:25Sadly, that candelabra this week, oh, it was a disaster.
0:56:25 > 0:56:27But today she did fulfil your brief.
0:56:27 > 0:56:30She was very, very good. She's a good cook, Rekha.
0:56:30 > 0:56:35Lena has won one Eat challenge and today her dips,
0:56:35 > 0:56:36they're not quite there.
0:56:36 > 0:56:39Has she had a good week for you, Jim?
0:56:39 > 0:56:42Unfortunately not, she only had nine peas to choose from.
0:56:42 > 0:56:43It was a poor challenge.
0:56:43 > 0:56:45Well, I'm going to retreat,
0:56:45 > 0:56:48and I'll see you in the garden when you've made your decision.
0:56:51 > 0:56:56Thank you, gardeners, for all your hard work over these last 14 weeks.
0:56:56 > 0:56:58This is a competition,
0:56:58 > 0:57:01and because of that we have to lose one of you.
0:57:01 > 0:57:04I know that the experts have found this week's decision
0:57:04 > 0:57:07very, very tough to make.
0:57:07 > 0:57:10But they have made their decision,
0:57:10 > 0:57:15and the person leaving the garden for good is...
0:57:21 > 0:57:23..Alexandra.
0:57:27 > 0:57:30I thought it was probably going to be me,
0:57:30 > 0:57:34and the people left are all brilliant people,
0:57:34 > 0:57:38brilliant gardeners. I think it's time for me to go.
0:57:38 > 0:57:40Bye!
0:57:40 > 0:57:41My initial response is to say,
0:57:41 > 0:57:44"When I get some, I just want to tarmac the garden and never
0:57:44 > 0:57:47"think about it again," but I'm sure that's temporary
0:57:47 > 0:57:50and, in a few weeks, I will be back to my old self,
0:57:50 > 0:57:51pottering around my greenhouse.
0:58:00 > 0:58:03Next time on The Big Allotment Challenge, the gardeners will
0:58:03 > 0:58:05be judged on their tomatoes...
0:58:05 > 0:58:09They've grown so much, it's crazy, they're taking over the greenhouse.
0:58:09 > 0:58:10..rudbeckia...
0:58:10 > 0:58:14Next week, we'll be showing these. That's the plan, guys, come on.
0:58:14 > 0:58:15That's the plan!
0:58:15 > 0:58:18..and sweet and savoury jams.
0:58:18 > 0:58:22I've never ever burnt bloody jam!
0:58:22 > 0:58:26Who will dig their way to victory and be named the winner
0:58:26 > 0:58:27of The Big Allotment Challenge?