0:00:02 > 0:00:06Whether it's beautiful cut flowers or delicious fruit and vegetables,
0:00:06 > 0:00:09we Brits love to grow our own. In early spring,
0:00:09 > 0:00:13we gave these nine passionate amateur gardeners
0:00:13 > 0:00:17a plot of land and a greenhouse in our Oxfordshire walled garden.
0:00:18 > 0:00:21That's the sound of someone else's peas being gobbled.
0:00:21 > 0:00:24For 15 weeks, they've been raking,
0:00:24 > 0:00:26staking and cultivating their patches.
0:00:26 > 0:00:30Oh, get on with it. Come on, open for Mummy.
0:00:30 > 0:00:34And last week, they faced the experts for the third time.
0:00:34 > 0:00:37There is no balance. It doesn't work on any level.
0:00:37 > 0:00:42Former royal gardener Jim Buttress award Jo Jo another Best In Show
0:00:42 > 0:00:44For Grow, with her peas.
0:00:44 > 0:00:46That's two you've won now, Jo Jo. Well done.
0:00:46 > 0:00:48In the Make challenge, Sandra's lilies
0:00:48 > 0:00:50wowed floral designer Jonathan.
0:00:50 > 0:00:53You are my Best In Show.
0:00:53 > 0:00:55And in Eat, queen of preserves Thane
0:00:55 > 0:00:57loved Rekha's dips and crisps.
0:00:57 > 0:01:02Really sweet and spicy flavour here. Rekha.
0:01:04 > 0:01:06But Alexandra failed to shine.
0:01:06 > 0:01:09They've really got to excite me. This one doesn't.
0:01:09 > 0:01:12And she left the allotment for good.
0:01:13 > 0:01:16This week, the experts want to see tomatoes...
0:01:16 > 0:01:18It's definitely hotting up.
0:01:18 > 0:01:21I can't have Jo Jo walking away with all the grow challenges.
0:01:21 > 0:01:26- ..perfectly grown rudbeckia. - Little florist coming through.
0:01:26 > 0:01:30And in the Eat challenge, it's sweet and savoury jams.
0:01:30 > 0:01:32It's the two-handed stir. Disaster looms.
0:01:32 > 0:01:35Who will dig their way to victory?
0:01:35 > 0:01:36Go, Lena.
0:01:36 > 0:01:40And whose time in the competition is over for good?
0:01:40 > 0:01:43I've never, EVER burnt bloody jam!
0:01:43 > 0:01:44SHE SOBS
0:02:01 > 0:02:03Welcome back to The Big Allotment Challenge.
0:02:03 > 0:02:05We're at the halfway point -
0:02:05 > 0:02:09a fact that has not escaped the notice of our competitive gardeners.
0:02:11 > 0:02:14Basically, the pressure is on. Didn't win anything last week,
0:02:14 > 0:02:16so I've got to win something this week.
0:02:16 > 0:02:18We've got to that stage where everybody wants to win.
0:02:18 > 0:02:22There is so much intensity to the competition side of it.
0:02:22 > 0:02:24There is so many ups and downs,
0:02:24 > 0:02:27so right now, I'm feeling, I don't want to go. Bring it on.
0:02:29 > 0:02:30Good morning, gardeners!
0:02:30 > 0:02:32ALL: Morning!
0:02:32 > 0:02:35Our first challenge is Grow, presided over by Jim, and Jim
0:02:35 > 0:02:37wants to see your tomatoes.
0:02:37 > 0:02:41You can choose to present either seven medium tomatoes
0:02:41 > 0:02:45or nine small ones, but, of course, they have to be the best
0:02:45 > 0:02:47you have grown.
0:02:47 > 0:02:48- All clear? - ALL: Yes.
0:02:48 > 0:02:49Good luck. Get picking.
0:02:55 > 0:02:57'At this stage in the competition,'
0:02:57 > 0:03:01I expect the gardeners to put top-class produce on the show bench.
0:03:01 > 0:03:02Nothing less.
0:03:02 > 0:03:07Everybody thinks growing tomatoes can be easy. Far from it.
0:03:07 > 0:03:12There is a tremendous amount of work needed to get them to perfection.
0:03:12 > 0:03:16Here's Jim's guide to growing tomatoes.
0:03:19 > 0:03:23Tomatoes are best grown inside. Ideally, in a greenhouse.
0:03:25 > 0:03:28The show bench, you want to be growing a vine variety,
0:03:28 > 0:03:29using the cordon method.
0:03:29 > 0:03:33Buy young, healthy plants and transplant them
0:03:33 > 0:03:37into nutrient-rich compost, once the roots have filled the pot.
0:03:40 > 0:03:45When growing by cordon, remove any side shoots from the main stem.
0:03:45 > 0:03:49Train up a cane, tie in regularly and pinch out the tip
0:03:49 > 0:03:52once seven flower trusses have developed.
0:03:52 > 0:03:56You need to keep a close eye, as tomatoes are susceptible to disease.
0:03:56 > 0:03:59Don't let the greenhouse get too hot.
0:03:59 > 0:04:03Provide plenty of ventilation and water regularly
0:04:03 > 0:04:07or they could be struck by blossom end rot, which could be a disaster.
0:04:07 > 0:04:12Once fruit appears, as well as watering daily, feed with
0:04:12 > 0:04:16a potassium-rich fertiliser every week and make sure you remove
0:04:16 > 0:04:20ripe tomatoes as soon as they're ready, to encourage more growth.
0:04:25 > 0:04:29Four months ago, the first decision the gardeners had to make
0:04:29 > 0:04:31was which varieties of tomato to grow.
0:04:33 > 0:04:37I've got cherry tomatoes and mid-sized tomatoes.
0:04:37 > 0:04:42These tomatoes are Alicante. I like to have a variety.
0:04:43 > 0:04:46This one is a Shirley.
0:04:46 > 0:04:48She's quite persistently stuck in the pot.
0:04:48 > 0:04:51I picked these up from the garden centre last weekend.
0:04:51 > 0:04:55The roots have spread really quickly. They're ready to go.
0:04:56 > 0:04:58I've gone for the Sungold,
0:04:58 > 0:05:01which is quite a small tomato.
0:05:01 > 0:05:03It's like a gold, yellow colour.
0:05:06 > 0:05:10We haven't got a greenhouse. I've only grown tomato plants
0:05:10 > 0:05:13once before. It's a learning curve for me, the tomatoes.
0:05:13 > 0:05:14So, I'm going to give it a go.
0:05:14 > 0:05:16Good luck, tomato.
0:05:17 > 0:05:20For three years, I've planted tomatoes and they haven't
0:05:20 > 0:05:21failed me yet.
0:05:21 > 0:05:25I'm now potting up a tomato plant.
0:05:25 > 0:05:27Oh, no, I can't do that, because there is a slug in my...
0:05:27 > 0:05:31Oh, gosh, I've just found a slug.
0:05:31 > 0:05:34That can go and eat something else today. Not my tomato plant.
0:05:38 > 0:05:4012 weeks to Show Day and the heat
0:05:40 > 0:05:43in the greenhouses is working wonders.
0:05:43 > 0:05:45This has blown me away, how quick they grow.
0:05:45 > 0:05:48Really has blown me away.
0:05:48 > 0:05:52They've grown so much. It's crazy. They're taking over the greenhouse.
0:05:52 > 0:05:55But some of the gardeners decide to take a gamble on Mother Nature.
0:05:57 > 0:06:00I know plants do better when they're outdoors.
0:06:00 > 0:06:03I just prefer plants to be on their own,
0:06:03 > 0:06:05rather than being tended to in a greenhouse.
0:06:05 > 0:06:08I've got two tomatoes outside.
0:06:08 > 0:06:10They have been covered in little greenfly.
0:06:10 > 0:06:15Luckily, Rob has a plan to get rid of his pests.
0:06:15 > 0:06:17My little ladybirds have arrived in the post
0:06:17 > 0:06:21and, hopefully, they'll munch away and, then, we'll be greenfly-free.
0:06:21 > 0:06:25Oh, look, cute little things, aren't they?
0:06:25 > 0:06:27Release the hound!
0:06:27 > 0:06:32Oh, my God, they're all over me. Get off me! Eat aphids, not me.
0:06:33 > 0:06:37Oh, he's on. There! Straightaway, he's eating one.
0:06:37 > 0:06:41Straightaway, jumped on him, like a lion on a zebra.
0:06:41 > 0:06:42It's like the savanna.
0:06:42 > 0:06:45I thought they'd take a bit of time and get their surroundings,
0:06:45 > 0:06:47maybe book a table for two.
0:06:51 > 0:06:52A couple of weeks later
0:06:52 > 0:06:55and it's not just the ladybirds that are feasting.
0:06:55 > 0:06:59As it's nice weather, we thought we'd have a bit of a barbecue-type thing.
0:06:59 > 0:07:00Sandra, come and join us.
0:07:05 > 0:07:08With the clock ticking down to Show Day, Alan is pinching out
0:07:08 > 0:07:10side shoots on his tomatoes,
0:07:10 > 0:07:12which he's growing using the cordon method.
0:07:12 > 0:07:14Just tidying up my tomato plants.
0:07:14 > 0:07:18Want to just grow them as a straight line, up to the top here.
0:07:18 > 0:07:22A cordon, it's called. And they've got some side shoots coming on,
0:07:22 > 0:07:24- so I'm taking them out. - Sandra, Rob and Jo Jo
0:07:24 > 0:07:26are also using the cordon method.
0:07:26 > 0:07:31That is quite a big one coming there and if I don't get that now,
0:07:31 > 0:07:33the plant will end up splitting in two,
0:07:33 > 0:07:36so I'm taking that out, as well.
0:07:38 > 0:07:40Instead of cutting them off, pull the side shoots out
0:07:40 > 0:07:44and then stick them in water. They re-root, so you'll see
0:07:44 > 0:07:47the roots growing from the bottom and, then, you stick them in pots
0:07:47 > 0:07:50and you have new tomatoes, rather than having to grow them from seed.
0:07:50 > 0:07:54Jo Jo has a trick up her sleeve to promote growth.
0:07:54 > 0:07:57I've got my liquid seaweed spray.
0:07:57 > 0:08:01So, just diluted liquid seaweed in the water and I'm just spraying
0:08:01 > 0:08:06these tomato plants, because it is meant to help their fruit to set.
0:08:06 > 0:08:08It's like being in a sauna, you know.
0:08:08 > 0:08:11Love it! Love it! Look at that. Oh!
0:08:13 > 0:08:17With temperatures rising, the heat in the greenhouses
0:08:17 > 0:08:21once loved by the gardeners is now proving to be a challenge.
0:08:21 > 0:08:24God is never happy about the weather.
0:08:24 > 0:08:28Trying to keep the heat out the greenhouse. It's me who's scorching.
0:08:28 > 0:08:31I'm getting my hands dirty. I don't mind about that.
0:08:31 > 0:08:34I'm a painter and decorator. You can't be a painter and decorator
0:08:34 > 0:08:40- and not like getting dirty. - I need to get my sunshield up.
0:08:40 > 0:08:45It's not a job for a lady. It's ruining my fingers!
0:08:45 > 0:08:47Oh!
0:08:47 > 0:08:51- Alan!- You've run out of nails, have you?- I can't get the screws in!
0:08:51 > 0:08:53I'll do it for you.
0:08:53 > 0:08:59Alan, you're such a sweetheart. Probably got loads more to do.
0:08:59 > 0:09:03Look at that. Oh, that makes me fume.
0:09:04 > 0:09:09Oh! Thanks, Alan, you're my hero today.
0:09:09 > 0:09:10- No problem. See you later.- Thank you.
0:09:16 > 0:09:20Eight weeks to Show Day and disaster strikes for Alan.
0:09:20 > 0:09:22My tomatoes are going rotten.
0:09:23 > 0:09:27There we are, you can see it quite clearly on the base of the plants.
0:09:27 > 0:09:29That's probably me out of the tomato competition.
0:09:29 > 0:09:32I'll have to take this truss off.
0:09:32 > 0:09:35Alan's got some problem with his tomatoes.
0:09:35 > 0:09:38Think he said it was blossom end rot or something.
0:09:38 > 0:09:41If his tomatoes carry on having this disease, he could lose them.
0:09:41 > 0:09:43He won't have any tomatoes.
0:09:43 > 0:09:46Blossom end rot develops when there isn't enough calcium
0:09:46 > 0:09:50in the fruit, due to irregular watering and a lack of ventilation.
0:09:50 > 0:09:53To be honest, I'm royally cheesed off by this.
0:09:53 > 0:09:55I've got the best tomato plants on the plot.
0:09:55 > 0:10:00With only five plants left, Alan decides to take some drastic action.
0:10:00 > 0:10:03Everything is absolutely baking in there,
0:10:03 > 0:10:06so I need to get some straight- through-the-greenhouse ventilation
0:10:06 > 0:10:10and I think my solution is to take one off.
0:10:15 > 0:10:18Five weeks to go and the plan seems to be paying off.
0:10:18 > 0:10:23After taking the windows off and upping the watering from once a day
0:10:23 > 0:10:25to twice a day, they're looking pretty good.
0:10:25 > 0:10:28I think I'm back in the game again. I'm mightily relieved.
0:10:28 > 0:10:31- It could have been a disaster. - But across the plot,
0:10:31 > 0:10:35it's a different story for Rekha and the tomatoes she placed outdoors.
0:10:35 > 0:10:38Oh, wow, they've gone really bushy.
0:10:38 > 0:10:40I haven't given them my attention.
0:10:40 > 0:10:44I'm just going to present whatever I can grow in the greenhouse.
0:10:44 > 0:10:47I'll panic nearer the time.
0:10:47 > 0:10:51With no tomatoes to speak of outside, Rekha has no choice
0:10:51 > 0:10:56but to rely on the single bush plant in her greenhouse.
0:10:56 > 0:10:58Neglected it for a while.
0:10:58 > 0:11:02I'm just tying this tomato plant just a bit higher, trying to
0:11:02 > 0:11:05get it right, because I don't want to lose any of these tomatoes.
0:11:07 > 0:11:09Bush varieties, which Lena is also growing,
0:11:09 > 0:11:12require very little, in terms of maintenance.
0:11:13 > 0:11:15They're looking a bit green to me.
0:11:15 > 0:11:17I'm just trying to get some more light.
0:11:17 > 0:11:22Just try and give them a little bit of a chance.
0:11:22 > 0:11:25All the other gardeners are concentrating on their
0:11:25 > 0:11:27vine varieties, grown cordon style.
0:11:27 > 0:11:29You need to take off the growing tips,
0:11:29 > 0:11:36because it actually makes the plant put its energy into the tomato.
0:11:36 > 0:11:38These will ripen up bigger now.
0:11:39 > 0:11:46To have show-bench-standard fruit, I have to be ruthless and I have
0:11:46 > 0:11:49to stop them, because they're flowering and fruiting way too much.
0:11:49 > 0:11:53That has to go, that's it.
0:11:55 > 0:11:57A week till D-Day
0:11:57 > 0:12:00and all the gardeners are pinning their hopes on their
0:12:00 > 0:12:02greenhouse-grown tomatoes.
0:12:02 > 0:12:08I'm putting a ripe banana underneath my tomatoes that are still green,
0:12:08 > 0:12:12because they give off ethylene gas. It will ripen the tomatoes quicker.
0:12:12 > 0:12:16I need these to fatten up a little bit.
0:12:16 > 0:12:19Jim might say to me, "You should have cut them off, Sandra.
0:12:19 > 0:12:21"If you'd have cut them off, the others would have got
0:12:21 > 0:12:23"big and fat and they'd have gone red."
0:12:23 > 0:12:26Seems a bit "Ooh, heck."
0:12:26 > 0:12:30Everyone will have tomatoes, so it's going to be much tougher.
0:12:30 > 0:12:34I can't have Jo Jo walking away with all the Grow challenges.
0:12:34 > 0:12:37I'd love to win one and these are looking good.
0:12:40 > 0:12:42After 15 weeks of tending
0:12:42 > 0:12:44their tomatoes, it's the day of reckoning.
0:12:48 > 0:12:52Got a secret stash down there. That's not totally ripe.
0:12:52 > 0:12:55One, two, three, four, five, six, seven. They're nice.
0:12:59 > 0:13:03I've gone for my pathetic greenhouse tomatoes.
0:13:03 > 0:13:06I am disappointed, but it's something I'll have to live with.
0:13:06 > 0:13:10The ones that I thought would be good, last week,
0:13:10 > 0:13:14have started to go over. They've started to go a bit wrinkled.
0:13:14 > 0:13:16No good for the show bench, because it's not firm enough.
0:13:16 > 0:13:20- It's a bit squishy. - That's 13 grams.- Too big.
0:13:20 > 0:13:23Uniformity is essential for the show bench,
0:13:23 > 0:13:27as it demonstrates that the gardeners have been consistent
0:13:27 > 0:13:29- with their growing techniques. - Growing to a specific size
0:13:29 > 0:13:31is really difficult. These are too small.
0:13:34 > 0:13:37This would be a nice one on the bench, but it's just a bit too big.
0:13:37 > 0:13:41- That's 15 grams.- 15, 15, 15.
0:13:41 > 0:13:44How are you making certain these are equal?
0:13:44 > 0:13:48I'm using these weighing scales and also a ruler.
0:13:48 > 0:13:51- And you've measured it out on there, as well.- I've got my little chart.
0:13:51 > 0:13:53You leave nothing to chance, do you?
0:13:55 > 0:13:59Loving the care. I don't even give my kids this much pampering
0:13:59 > 0:14:01and I'm giving it to a tomato.
0:14:01 > 0:14:06And it's got a birthmark, as well. Oh, wow. Hide the birthmark!
0:14:06 > 0:14:07SHE LAUGHS
0:14:09 > 0:14:14The gardeners must present either seven medium or nine small tomatoes,
0:14:14 > 0:14:17depending on the variety they've chosen to show.
0:14:17 > 0:14:22They must be ripe, presented with fresh calyxes and be free
0:14:22 > 0:14:25from blemishes, disease and pest damage.
0:14:26 > 0:14:31Well, it's time now to find out if your tomatoes pass muster with Jim.
0:14:31 > 0:14:33Rekha, you're first.
0:14:38 > 0:14:40So, this is a bush variety.
0:14:40 > 0:14:45What we're looking for is evenness right the way through the nine.
0:14:45 > 0:14:48As you look down there, you'll see some of a light red,
0:14:48 > 0:14:51some a little bit darker, some very dark.
0:14:51 > 0:14:53This one is slightly overripe
0:14:53 > 0:14:56and that one's a bit bigger than the others.
0:14:56 > 0:14:58It really is a balancing act.
0:15:02 > 0:15:04Bush tomato, again.
0:15:04 > 0:15:07Generally speaking, they've got a nice colour.
0:15:07 > 0:15:10I know you could kick yourself - or somebody - the calyx fell off.
0:15:10 > 0:15:13It fell off as I was putting them on.
0:15:13 > 0:15:15That's one of the hazards of showing,
0:15:15 > 0:15:18- and also, look at him compared with the others.- He is a bit juicier.
0:15:22 > 0:15:25Alicante - that's a medium vine tomato
0:15:25 > 0:15:29and, therefore, you need seven as opposed to the nine of the cherry.
0:15:29 > 0:15:33We're looking for an evenness in shape all the way round,
0:15:33 > 0:15:35and you haven't done a bad job at all.
0:15:35 > 0:15:38We're also looking for the colour as well.
0:15:38 > 0:15:40Some are a little riper than others,
0:15:40 > 0:15:44some are still yellow, and this one, I would suspect, is quite ripe.
0:15:44 > 0:15:46- It's not easy, is it?- No.
0:15:51 > 0:15:53- Hi, Jim.- Alan.
0:15:53 > 0:15:57I can feel that competitive edge in you as you walk up here.
0:15:57 > 0:16:00Shirley - good exhibition variety. Why did you choose it?
0:16:00 > 0:16:02Well, I chose it by accident, actually.
0:16:02 > 0:16:06I don't believe you. You knew it, boy! Yeah.
0:16:06 > 0:16:09And you're absolutely right. It is a good show.
0:16:09 > 0:16:11They're good-looking tomatoes, there's no doubt about it.
0:16:11 > 0:16:13Calyxes are lovely and green.
0:16:13 > 0:16:16There's always got to be a downside.
0:16:16 > 0:16:19Unfortunately, it's the yellow blotching around them.
0:16:19 > 0:16:24What you'd want to see, basically, is the complete tomato red.
0:16:24 > 0:16:26The size, if you look at them,
0:16:26 > 0:16:29these two are not quite the same as those four.
0:16:35 > 0:16:37- Sungolds.- Yeah.- Vine tomato again.
0:16:37 > 0:16:4335mm, and you measured every one 34,000 times, didn't you,
0:16:43 > 0:16:47to make sure they were absolutely spotless?
0:16:47 > 0:16:49Well, that IS showing.
0:16:49 > 0:16:51You want to make sure everything is
0:16:51 > 0:16:53absolutely perfect for the show bench,
0:16:53 > 0:16:57but this particular variety is more of a yellow rather than a red.
0:16:57 > 0:17:00They are absolutely uniform, you know?
0:17:00 > 0:17:03They're all exactly as I would expect to see for this
0:17:03 > 0:17:07particular variety. The calyxes are absolutely perfect.
0:17:07 > 0:17:11It really is an excellent crop that you've brought along there.
0:17:16 > 0:17:19There's some good samples here. Again, vine variety.
0:17:19 > 0:17:23There's even growth amongst them, even shape,
0:17:23 > 0:17:25the calyxes are nice and green.
0:17:25 > 0:17:28They really are a lovely sheen to them.
0:17:28 > 0:17:31A good, even display there. You haven't done bad, mate.
0:17:31 > 0:17:33- Thank you.- Well done.
0:17:35 > 0:17:38Well done, everybody. You've risen to the challenge
0:17:38 > 0:17:40and brought some very fine tomatoes to the bench.
0:17:40 > 0:17:43Jim, have you decided who's won your Best In Show?
0:17:43 > 0:17:45I have indeed.
0:17:46 > 0:17:50The two that caught my eye are Jo Jo's and Rob's,
0:17:50 > 0:17:54but now I'm going to nitpick because they really are a cracking set.
0:17:54 > 0:17:58They're both cherry. They're both to the size they should be.
0:17:58 > 0:18:01It's just a question of, which way is that going to go?
0:18:01 > 0:18:05And there is a slight unevenness in this
0:18:05 > 0:18:08and so, therefore, you've done it again, Jo Jo.
0:18:08 > 0:18:10You've got the hat-trick. Well done.
0:18:10 > 0:18:13Congratulations. Come forward, Jo Jo.
0:18:13 > 0:18:15There you are.
0:18:15 > 0:18:18I kind of went into this hoping that I would do well
0:18:18 > 0:18:22but this is beyond, like, my greatest expectations.
0:18:22 > 0:18:25That's the one crop I was actually dreading.
0:18:25 > 0:18:27Out of all the crops we have to grow,
0:18:27 > 0:18:30I knew I wasn't going to be able to deliver.
0:18:30 > 0:18:33It's turning into the gardening equivalent
0:18:33 > 0:18:35of entering a 100 metres race with Usain Bolt -
0:18:35 > 0:18:38you know you're not going to win.
0:18:40 > 0:18:43In this next challenge, the gardeners will be judged on their
0:18:43 > 0:18:47ability to grow flowers as well as what they can make with them.
0:18:47 > 0:18:51Are you ready for your second challenge, which is Make?
0:18:51 > 0:18:56It's overseen, as always, by our floral expert, Jonathan.
0:18:56 > 0:18:58This week, Jonathan wants you to present him
0:18:58 > 0:19:00with three perfect stems of rudbeckia
0:19:00 > 0:19:03and in the surprise Make challenge,
0:19:03 > 0:19:08he wants you to make a stacked flowerpot arrangement.
0:19:08 > 0:19:10Jonathan.
0:19:10 > 0:19:13Gardeners, I'm wanting to see three stems of rudbeckia,
0:19:13 > 0:19:15equal in size and height,
0:19:15 > 0:19:21AND I want to see you stack at least three pots together
0:19:21 > 0:19:24to make the container. Good luck.
0:19:24 > 0:19:28You have 60 minutes to complete the Make challenge
0:19:28 > 0:19:31and your time will start as soon as you have all arrived
0:19:31 > 0:19:34in the greenhouse with everything you're going to need for it.
0:19:34 > 0:19:36Go and get cutting your flowers.
0:19:37 > 0:19:42- Not easy.- Not easy. - It will be fun to watch.
0:19:42 > 0:19:44Rudbeckia is native to North America
0:19:44 > 0:19:47and is also known as black-eyed Susan
0:19:47 > 0:19:50because of the dark cone at its centre.
0:19:50 > 0:19:53At this halfway point, there is no reason why all our gardeners
0:19:53 > 0:19:56shouldn't provide good-standard rudbeckias.
0:19:56 > 0:19:59I'm not going to accept any excuses from them.
0:19:59 > 0:20:04Here's Jonathan's guide to growing show-bench-standard rudbeckia.
0:20:07 > 0:20:10Sprinkle the seeds finely across a shallow tray
0:20:10 > 0:20:12and cover with a thin layer of compost.
0:20:14 > 0:20:17Rudbeckia is a summer flower through and through,
0:20:17 > 0:20:19so you've got to give them a warm start in a propagator
0:20:19 > 0:20:22until the first seedlings start to appear.
0:20:22 > 0:20:26Once big enough to handle, prick them out carefully.
0:20:26 > 0:20:28Disturbing the roots can stunt their growth.
0:20:28 > 0:20:32Pot on individually and leave to develop in the greenhouse.
0:20:32 > 0:20:36Once the roots fill the pot, harden them off
0:20:36 > 0:20:41before planting out at 30cm intervals in free-draining soil.
0:20:41 > 0:20:44Rudbeckia need space and sunlight.
0:20:44 > 0:20:46Hide them under other plants at your peril
0:20:46 > 0:20:50and if you keep on cutting, they'll reward you with flowers
0:20:50 > 0:20:52right through until the first frosts.
0:20:59 > 0:21:0215 weeks ago, the first decision for the gardeners
0:21:02 > 0:21:04was which variety to sow.
0:21:04 > 0:21:08Got the Goldilocks and the Cherry Brandy.
0:21:08 > 0:21:11Hmm. Makes me feel like going for a drink.
0:21:11 > 0:21:13Cherry brandy time!
0:21:13 > 0:21:15Jeez, look at the colour of those seeds.
0:21:15 > 0:21:18I think it's fair to say we're going to get a yellow flower
0:21:18 > 0:21:19from these Denver daisies.
0:21:19 > 0:21:21I haven't grown these before.
0:21:21 > 0:21:23I had to do a little bit of research to see
0:21:23 > 0:21:26which is the best variety to get flowers this year.
0:21:26 > 0:21:27Give them a quick water.
0:21:27 > 0:21:31The early stages with seeds can be very critical.
0:21:31 > 0:21:33They do like a little bit of heat until they're germinated.
0:21:33 > 0:21:37Literally, these stay in the propagator just until they come up.
0:21:41 > 0:21:43A month into the growing period
0:21:43 > 0:21:46and the seedlings are ready to be pricked out.
0:21:46 > 0:21:49I'm trying to choose the strongest plants, and the rest of them,
0:21:49 > 0:21:52I'm afraid, get a trip to the compost heap.
0:21:52 > 0:21:56I've always been taught that you only handle annual flowers by the leaf
0:21:56 > 0:21:59because the stems are quite fragile.
0:21:59 > 0:22:01Learnt that just watching my parents, really, garden.
0:22:01 > 0:22:04SHE LAUGHS
0:22:04 > 0:22:06You should really be quite careful
0:22:06 > 0:22:09and not take them out like this, really.
0:22:09 > 0:22:10To be honest with you,
0:22:10 > 0:22:13I think my rudbeckia are looking terrible at the moment.
0:22:13 > 0:22:16I have to pot them up because they haven't really been growing
0:22:16 > 0:22:19and every other plant is outgrowing the rudbeckia.
0:22:19 > 0:22:20I can barely see them.
0:22:20 > 0:22:23They're just, like, itsy-bitsy little plants.
0:22:23 > 0:22:26The winning plant could be this little one just there, see?
0:22:26 > 0:22:29Even though he's small, he could be...
0:22:29 > 0:22:31I can just about hear him going, "Yes!"
0:22:31 > 0:22:35He's saying, "I am the winning plant. Look after me."
0:22:38 > 0:22:44Nine weeks till Show Day, and it's time to plant out the rudbeckia.
0:22:44 > 0:22:46No, I'm just trying to smooth down paths
0:22:46 > 0:22:50so I thought it easier if I go...like this.
0:22:51 > 0:22:53That's how high they're going to grow.
0:22:53 > 0:22:56Just working out where I'm going to put these rudbeckia.
0:22:56 > 0:22:59Everyone seems to have had issues with them.
0:22:59 > 0:23:02The germination is a bit slow on them.
0:23:02 > 0:23:06These are the four biggest ones out of the tray that I've got.
0:23:06 > 0:23:08It's not a very big rudbeckia bed, is it?
0:23:08 > 0:23:10Look at the state of it.
0:23:10 > 0:23:13I've got four, five, six, seven,
0:23:13 > 0:23:16eight, nine...ten.
0:23:16 > 0:23:18Help...
0:23:21 > 0:23:22At the halfway point,
0:23:22 > 0:23:25all the gardeners have planted their rudbeckia outside...
0:23:25 > 0:23:26with one exception.
0:23:26 > 0:23:29Must have sowed about 300 seeds or something
0:23:29 > 0:23:32and I've only got that many to show for it.
0:23:32 > 0:23:35Just four rudbeckia after all that effort.
0:23:35 > 0:23:38They're just growing SO incredibly slowly.
0:23:38 > 0:23:42I know they are growing but it's just taking so long
0:23:42 > 0:23:46and I'm getting to the point where I just need to put them out
0:23:46 > 0:23:50to see if they do better outside, you know?
0:23:50 > 0:23:51OK...
0:23:53 > 0:23:56What is that? It's a brick.
0:23:56 > 0:23:59Now, these are looking really, really sickly.
0:23:59 > 0:24:02This one is looking particularly sickly. It's yellow.
0:24:02 > 0:24:05My rudbeckias that I planted last week,
0:24:05 > 0:24:06I did them sort of hastily.
0:24:06 > 0:24:10I just thought, "They'll be OK about six inches apart."
0:24:10 > 0:24:13They need to be 12 inches apart. I'm just going to transplant them
0:24:13 > 0:24:17because I just don't have many. That's the trouble.
0:24:17 > 0:24:20It doesn't even know it's being moved, do you?
0:24:20 > 0:24:23"No, I don't know."
0:24:25 > 0:24:27With just a month to go,
0:24:27 > 0:24:30the slow-growing rudbeckia
0:24:30 > 0:24:32finally start to flourish.
0:24:32 > 0:24:34That's a good, strong, healthy plant.
0:24:35 > 0:24:39Yeah. Alan's got fab ones over there. I can see them.
0:24:39 > 0:24:42I walked past them this morning and thought, "Flippin' heck."
0:24:43 > 0:24:45They're really growing nicely.
0:24:45 > 0:24:49Give them a bit of food. Keep them nice and green.
0:24:49 > 0:24:52This is the first flower pads appearing.
0:24:52 > 0:24:54Decent-length stalks.
0:24:55 > 0:24:58Strong-looking plants. Yeah, they're bang on course.
0:25:10 > 0:25:13Just feeding. Next week, we'll be showing these.
0:25:13 > 0:25:16That's the plan, guys. Come on. That's the plan.
0:25:16 > 0:25:20Oh, OK, here we go. Little florist coming through.
0:25:20 > 0:25:22Just grow straight.
0:25:24 > 0:25:26I'm tying in my rudbeckias
0:25:26 > 0:25:30because I know how Jonathan likes a poker-straight stem.
0:25:32 > 0:25:33They're looking pretty good,
0:25:33 > 0:25:36but even though I spaced them really well,
0:25:36 > 0:25:37they've become quite packed,
0:25:37 > 0:25:40so what I'm trying to do is just open it out.
0:25:40 > 0:25:45Little tiny calendula plants, look.
0:25:45 > 0:25:48They're swamping me rudbeckia.
0:25:48 > 0:25:51You're going to see them for the first time.
0:25:51 > 0:25:53Ta-da!
0:25:53 > 0:25:56Oh, you can see the rudbeckia back here hasn't grown at all
0:25:56 > 0:25:58because of that sunflower.
0:25:58 > 0:26:00Yeah, those are rudbeckias. Haven't grown.
0:26:00 > 0:26:02They're really stunted, aren't they?
0:26:02 > 0:26:04They're just in the shade the whole time.
0:26:04 > 0:26:06I've got these two here, which...
0:26:06 > 0:26:08They should definitely open in the next few days.
0:26:08 > 0:26:11What I could do is cut back some of these side shoots
0:26:11 > 0:26:13and see whether that makes a difference.
0:26:13 > 0:26:15Ohh! Sorry.
0:26:18 > 0:26:21After 15 weeks of nurturing their rudbeckia,
0:26:21 > 0:26:23it's finally time for the gardeners
0:26:23 > 0:26:26to select their best specimens for the show bench.
0:26:26 > 0:26:28Are these winners? Who knows?
0:26:28 > 0:26:31Got some to choose from, haven't I, which is good.
0:26:31 > 0:26:35This definitely isn't my finest hour with the rudbeckia, I have to say.
0:26:36 > 0:26:39The gardeners must also pick a variety of other flowers
0:26:39 > 0:26:42for their stacked flowerpot arrangement.
0:26:42 > 0:26:46I'm thinking rudbeckia - they're yellow, yellowy-orange to red,
0:26:46 > 0:26:49going for all the same colours.
0:26:49 > 0:26:50Ah, these are nice.
0:26:50 > 0:26:52I'm hoping they're all going to get cut
0:26:52 > 0:26:55because that is an issue I've got with you, Rekha.
0:26:55 > 0:26:57Yes. No, I am going to cut a lot more flower today.
0:26:57 > 0:26:59You've been really stingy in past weeks.
0:26:59 > 0:27:02If you let me down this week, Rekha, I'm going to be mortified.
0:27:02 > 0:27:05- Oh, no.- You've grown the flowers not to make this allotment look pretty.
0:27:05 > 0:27:08- No.- It's here to use in my challenges.
0:27:12 > 0:27:14Boom, boom, boom.
0:27:15 > 0:27:17I think I got enough.
0:27:28 > 0:27:30Jonathan, before the gardeners get started,
0:27:30 > 0:27:32do you have any advice?
0:27:32 > 0:27:36I do, yes. I want you to use a minimum of three pots
0:27:36 > 0:27:38to create the floral column.
0:27:38 > 0:27:41Make sure these pots are stacked up securely.
0:27:41 > 0:27:43I want to see flowers on all levels
0:27:43 > 0:27:47but, obviously, rudbeckia has to be the dominant flower.
0:27:47 > 0:27:48Good luck.
0:27:48 > 0:27:52You have only 60 minutes to complete this challenge
0:27:52 > 0:27:55and the clock starts now.
0:28:05 > 0:28:07Before they start stacking,
0:28:07 > 0:28:10the gardeners must select their three best rudbeckia
0:28:10 > 0:28:13for Jonathan to judge.
0:28:13 > 0:28:16They're the straightest ones I've got.
0:28:16 > 0:28:18I want to get them straight.
0:28:18 > 0:28:21Jonathan says they got to be poker straight.
0:28:21 > 0:28:26My specimen rudbeckias are a little bit questionable at the moment.
0:28:26 > 0:28:30There are two nice blooms and one that's still on its way.
0:28:30 > 0:28:34I've gone for these three because although they're not fully mature,
0:28:34 > 0:28:37they're all at the same stage of maturity.
0:28:40 > 0:28:43Stems selected, the gardeners move on to the arrangement
0:28:43 > 0:28:46and their first job is to construct the base using flowerpots,
0:28:46 > 0:28:49dry floral foam and a bamboo cane.
0:28:49 > 0:28:51Like that...
0:28:53 > 0:28:55God, it's scary.
0:28:56 > 0:29:00Stacked flowerpots are an increasingly popular way
0:29:00 > 0:29:02of creating a floral display for outdoors.
0:29:04 > 0:29:05That one goes in first.
0:29:05 > 0:29:09I'm pleased to see that they're all thinking about getting it secure.
0:29:09 > 0:29:13We're not wanting to see the Leaning Tower of Pisa today.
0:29:13 > 0:29:16Before any flowers can be added,
0:29:16 > 0:29:19wet floral foam must be packed into the stacked pots.
0:29:19 > 0:29:24I'm just putting some wet floral foam in just to hold my flowers.
0:29:24 > 0:29:28Right, and then little flowers all stuffed in there.
0:29:29 > 0:29:32I didn't expect to enjoy doing this stuff
0:29:32 > 0:29:35but I quite like the construction elements of it.
0:29:35 > 0:29:37Small pots are the top of the cascade
0:29:37 > 0:29:40so they're going to go on the top of here, like this,
0:29:40 > 0:29:44and then I can have flow of rudbeckia coming out the top.
0:29:45 > 0:29:48Pots stacked, it's time for greenery.
0:29:48 > 0:29:50This is my foliage, you see.
0:29:50 > 0:29:53I know I've got to work pretty quickly
0:29:53 > 0:29:56because I was a bit slow last week and got a bit behind.
0:29:56 > 0:29:59I'm trying to speed up, if I can.
0:29:59 > 0:30:01Ooh, hang on.
0:30:03 > 0:30:06Can I go and get some greenery? Because I forgot greenery.
0:30:06 > 0:30:09Well, remember, you're up against it, time-wise.
0:30:09 > 0:30:11Go, Lena. STOMPING FOOTSTEPS
0:30:11 > 0:30:13God, she's going to kill herself.
0:30:13 > 0:30:16I hope she's not nipping down to the shops to get one already made.
0:30:20 > 0:30:23This is amaranthus,
0:30:23 > 0:30:25it's a vegetable,
0:30:25 > 0:30:27but I thought it might look quite good
0:30:27 > 0:30:29as a flower spike in the top.
0:30:35 > 0:30:37That was quick, Lena.
0:30:37 > 0:30:39- Speedy Gonzales.- Whoo!
0:30:39 > 0:30:41I forgot about getting foliage
0:30:41 > 0:30:45so I just thought, "Ohh! Jonathan won't be happy."
0:30:45 > 0:30:48You are halfway, gardeners.
0:30:48 > 0:30:5330 minutes left, and some of you really need to get a shift on.
0:30:59 > 0:31:02Just trying to separate my flowers to start with.
0:31:02 > 0:31:05Jonathan told me off and I think I needed that
0:31:05 > 0:31:08so I've had to put a bit of the thinking cap on.
0:31:08 > 0:31:13I'm trying to put me cherry tomatoes in.
0:31:13 > 0:31:16I'm trying to make it sort of...look at it
0:31:16 > 0:31:19and think, "Well, actually, there's an allotment there."
0:31:21 > 0:31:22SHE BLOWS A RASPBERRY
0:31:22 > 0:31:26Courgette flowers in. Oh, I got some herbs somewhere.
0:31:26 > 0:31:28Where's that? Where's me smelly herbs?
0:31:28 > 0:31:30Come and have a look at how Sandra is doing.
0:31:30 > 0:31:32Sandra, how's it going for you now?
0:31:32 > 0:31:35Well, I haven't had a chance to step back and look at it
0:31:35 > 0:31:38because of getting all the flowers in there.
0:31:38 > 0:31:40- You've got loads to put in. - I know I have.
0:31:40 > 0:31:42- I just hope you get it in. - I know, I will.
0:31:42 > 0:31:44This has got tarragon in. This has got rosemary in.
0:31:44 > 0:31:47This has got amaranthus in. And then flowers as well.
0:31:47 > 0:31:49Just trying to be a little bit different.
0:31:49 > 0:31:5215 minutes left.
0:31:52 > 0:31:57- Just 15. You all going to be all right?- No.
0:31:57 > 0:32:01It's been the most challenging. I don't know if I've done enough.
0:32:01 > 0:32:03I don't know.
0:32:03 > 0:32:06I want to keep adding but I don't want to keep adding.
0:32:06 > 0:32:09Just got to get all these flowers in.
0:32:10 > 0:32:12Ever seen a grown woman cry?
0:32:12 > 0:32:14SHE LAUGHS
0:32:14 > 0:32:16It's about to happen.
0:32:16 > 0:32:18You're on your last five minutes.
0:32:18 > 0:32:21Final five minutes.
0:32:21 > 0:32:24I'm thinking I could do with another half an hour.
0:32:24 > 0:32:28To me, it's too much. There is too much in there.
0:32:28 > 0:32:34God! All my design principles went out the window, to be honest.
0:32:46 > 0:32:49Gardeners, stop.
0:32:49 > 0:32:51Your time is up.
0:32:51 > 0:32:55Uh... Out, Alan.
0:32:55 > 0:32:56I'm glad that's over.
0:32:59 > 0:33:03For the arrangement, Jonathan wants a minimum of three pots
0:33:03 > 0:33:05with rudbeckia featured throughout.
0:33:05 > 0:33:10Additional flowers and foliage should complement and not overpower.
0:33:11 > 0:33:15The three rudbeckia should be uniform and straight stemmed
0:33:15 > 0:33:18with pronounced cones and vibrant petals.
0:33:20 > 0:33:22First up is Lena.
0:33:25 > 0:33:28Let's have a look at these rudbeckia specimens first.
0:33:28 > 0:33:31Very strong, straight stems, which I applaud you for.
0:33:31 > 0:33:34A good example of Aries. Well done.
0:33:34 > 0:33:36Thank you very much.
0:33:36 > 0:33:42The pot column was looking extremely good until you dashed off
0:33:42 > 0:33:46and you brought back this really heavy-spotted laurel.
0:33:46 > 0:33:48- This has spoilt it, Lena.- OK.
0:33:53 > 0:33:56Look at that wonderful pronounced centre there
0:33:56 > 0:34:00but on this one, the sepals are quite brown.
0:34:00 > 0:34:03Maybe a little bit more attention to detail,
0:34:03 > 0:34:05you'd have a better one in here.
0:34:05 > 0:34:09Looks like somebody has turned this waterfall off to me
0:34:09 > 0:34:12because I would imagine a waterfall spurting out
0:34:12 > 0:34:14and then cascading down.
0:34:14 > 0:34:17Sadly, this is a terribly top-heavy design.
0:34:22 > 0:34:27Two very uniform flowers. What about this one, Jo Jo?
0:34:27 > 0:34:29It just didn't open in time.
0:34:29 > 0:34:33This one needs a good few more days to catch its two peers up.
0:34:33 > 0:34:37Moving on to your pot, I can see that cane visible.
0:34:37 > 0:34:39- Oh, yeah, you're right. - Leave it alone.
0:34:39 > 0:34:40And neither do I want to peer in here
0:34:40 > 0:34:43and see quite a lot of visible floral foam.
0:34:43 > 0:34:46In floristry, attention to detail is crucial.
0:34:50 > 0:34:53You've managed to present three interesting flowers here.
0:34:53 > 0:34:56These are really good strong centres,
0:34:56 > 0:34:59classic of that variety.
0:34:59 > 0:35:02Now, I gave you quite a strong pep talk, Rekha,
0:35:02 > 0:35:05- and I'm pleased to see you did listen.- Phew.
0:35:05 > 0:35:07It was looking brilliant until...
0:35:07 > 0:35:12It's the one thing that shouts out, "Should I be in here?"
0:35:12 > 0:35:15Probably the larkspurs.
0:35:15 > 0:35:16You've said it in one.
0:35:16 > 0:35:19You got a wonderful palette of colour going on
0:35:19 > 0:35:22- and then you threw in the spanner. - OK.
0:35:22 > 0:35:26This larkspur does not go with these rudbeckias.
0:35:26 > 0:35:29It's just disrupting that palette altogether.
0:35:29 > 0:35:32- I should have stopped when I... - You should have stopped.
0:35:37 > 0:35:40It's like looking into the centre of rich, dark, smooth chocolate
0:35:40 > 0:35:43and I'm pleased to see you've got some good
0:35:43 > 0:35:46specimens of rudbeckia in the pots here.
0:35:46 > 0:35:49You're inviting me on a journey around your allotment
0:35:49 > 0:35:51and it's a journey that I don't mind taking
0:35:51 > 0:35:54because it's full of interesting things to look at.
0:35:54 > 0:35:57Sadly, I can see you've not quite covered your workings.
0:35:57 > 0:36:01I think you fiddle and think about it a bit too much,
0:36:01 > 0:36:04rather than executing it quick enough.
0:36:09 > 0:36:14The classic Gloriosa Daisy. That wonderful ray of the florets here.
0:36:14 > 0:36:16Bright yellow, black eye.
0:36:16 > 0:36:22It's a good example, and nice to see plenty of rudbeckias in the pot.
0:36:22 > 0:36:25It's been well put together. A good colour scheme, Rob.
0:36:25 > 0:36:28There is just one thing that weakens it slightly
0:36:28 > 0:36:31and it's that one dominant sprout of amaranthus.
0:36:31 > 0:36:33It's a good choice in colour
0:36:33 > 0:36:38but it just wanted slightly lowering to just balance the pots.
0:36:39 > 0:36:43For the Best In Show, Jonathan will be taking into account
0:36:43 > 0:36:46both the specimen flowers and the stacked arrangement.
0:36:47 > 0:36:53Sandra, your choice of materials never fails to impress me
0:36:53 > 0:36:58but you do need to speed up and, Rob, you've shown me
0:36:58 > 0:37:03that classic black-eyed Susan with a good selection of materials,
0:37:03 > 0:37:08well arranged, with no visible foam and a wonderful colour harmony.
0:37:08 > 0:37:11You are my Best In Show.
0:37:13 > 0:37:15- Congratulations.- Thank you.
0:37:17 > 0:37:21Well done. You have completed two challenges today.
0:37:21 > 0:37:24Tomorrow, you will meet Thane in your final challenge
0:37:24 > 0:37:26which, of course, is Eat.
0:37:26 > 0:37:30So I think you should go and get some rest.
0:37:30 > 0:37:31Off you go.
0:37:32 > 0:37:36- Well done, Rob.- Can't believe I got a Best In Show for rudbeckia.
0:37:36 > 0:37:38I was panicking this morning when Jo Jo won her third
0:37:38 > 0:37:41so now I've got this one so that's it.
0:37:41 > 0:37:42Me and Jo Jo are on a level.
0:37:42 > 0:37:45Having not won either Best In Shows today,
0:37:45 > 0:37:48I need to work hard in my Eat challenge. I do need to work hard.
0:37:48 > 0:37:50Yeah, I'm at risk of going home tomorrow.
0:37:50 > 0:37:52I'm not going to let it bring me down.
0:37:52 > 0:37:56Just want to get a good night's sleep and be ready for tomorrow.
0:37:56 > 0:37:58Bright eyes, bushy tail, as they say.
0:38:04 > 0:38:07The gardeners have just the Eat challenge left to face
0:38:07 > 0:38:12before the experts decide who will make it through to the semifinal
0:38:12 > 0:38:14and who will be leaving the competition.
0:38:14 > 0:38:17It's jam week and I think it's just going to
0:38:17 > 0:38:20end in a bit of a sticky mess, to be honest.
0:38:20 > 0:38:22I want to get into the semifinals next week.
0:38:22 > 0:38:27I'm hoping that my experience with making my sweet jams will help.
0:38:27 > 0:38:29I have practised recipes this week
0:38:29 > 0:38:32and my family very definitely like these recipes.
0:38:34 > 0:38:36- Good morning, gardeners. - ALL: Morning.
0:38:36 > 0:38:40It's time for the Eat challenge, presided over by Thane,
0:38:40 > 0:38:44and today our queen of preserves wants you to present two jams -
0:38:44 > 0:38:46one sweet, one savoury,
0:38:46 > 0:38:49and one of them must contain the variety of tomatoes
0:38:49 > 0:38:53that you presented to Jim for his Grow challenge.
0:38:53 > 0:38:56You have one hour 30 minutes and the clock starts
0:38:56 > 0:38:59as soon as you've all got into the greenhouse with everything you need.
0:38:59 > 0:39:01Go and harvest your things.
0:39:01 > 0:39:06Jam is one of the quintessential British preserves, and I love it.
0:39:06 > 0:39:09- Good luck, Lena. - And you - good luck.
0:39:09 > 0:39:11But it's a tricky thing to make.
0:39:11 > 0:39:13If the gardeners don't get the balance of pectin, acid
0:39:13 > 0:39:16and sugar right, the jam won't set.
0:39:16 > 0:39:19It'll be runny. That's not what I want to see.
0:39:19 > 0:39:21These are my tomatoes for my savoury jam.
0:39:21 > 0:39:24I've picked quite a few just to make sure that
0:39:24 > 0:39:27- they're at the ripeness I need. - Oh, I've got to get my chillies.
0:39:27 > 0:39:29I've got a bit of experience of making sweet jam
0:39:29 > 0:39:32so I'm going to be OK doing this.
0:39:32 > 0:39:34You better be flipping hot.
0:39:34 > 0:39:39Sweet and savoury jams are a great way of preserving gluts of produce,
0:39:39 > 0:39:42so that you can enjoy them right throughout the year.
0:39:42 > 0:39:44All right.
0:39:44 > 0:39:47Feel like David Bellamy. I'm in the undergrowth!
0:39:51 > 0:39:53With their ingredients freshly picked,
0:39:53 > 0:39:57the gardeners head to the greenhouse to start preserving.
0:40:00 > 0:40:03Gardeners, you have all your produce in front of you
0:40:03 > 0:40:06and you have 90 minutes on the clock.
0:40:06 > 0:40:08Your time starts now.
0:40:11 > 0:40:14The gardeners begin with their savoury jam,
0:40:14 > 0:40:16as vegetables require longer to soften.
0:40:16 > 0:40:21They are all using their tomatoes from the Grow challenge as a base.
0:40:21 > 0:40:23Savoury jams are very popular at the moment.
0:40:23 > 0:40:27We've got some wonderful tomatoes and some lovely produce
0:40:27 > 0:40:30so I thought savoury jam might showcase
0:40:30 > 0:40:32some more of the produce from the allotment.
0:40:32 > 0:40:34This jam is called "Yorkie girl delight" jam
0:40:34 > 0:40:37because it is actually seedless jam
0:40:37 > 0:40:40so when I made it, my chickens, we call them Yorkie girls,
0:40:40 > 0:40:42they get all the seeds and pulp from inside
0:40:42 > 0:40:44so nothing goes to waste.
0:40:44 > 0:40:48My first jam is my tomato jam, which is called "JFK to Bombay".
0:40:48 > 0:40:51So I've got some long peppers from New York
0:40:51 > 0:40:54and I'm also using amchur to make my jam savoury
0:40:54 > 0:40:57because it acts like lemon juice or vinegar.
0:40:57 > 0:41:00It's quite bitter and it's used in Indian cooking.
0:41:00 > 0:41:03I'm making a flavour-y tomato jam.
0:41:03 > 0:41:06I've been tinkering around with tomatoes at home
0:41:06 > 0:41:09and of course basil goes brilliantly with tomatoes
0:41:09 > 0:41:12so I thought, "I've got some of that," so I'll put some of that in.
0:41:12 > 0:41:15Sorry, little plant, it's the end of your days.
0:41:15 > 0:41:18I've just called it "cherry chilli jam".
0:41:18 > 0:41:20Anyone who wants to eat chilli,
0:41:20 > 0:41:23I think they tend to think of a vindaloo
0:41:23 > 0:41:26and then they just think, "Oh, no, that's too hot,"
0:41:26 > 0:41:27but it's not, really.
0:41:27 > 0:41:30You just have to keep it mild and then add it in as you want to.
0:41:30 > 0:41:32- Hi, Lena.- Hello.
0:41:32 > 0:41:34Who's Gary we've been hearing about?
0:41:34 > 0:41:36Today, I'm making "Gary jam".
0:41:36 > 0:41:39- Gary is my friend that likes things really, really hot.- Yes.
0:41:39 > 0:41:42I've toned it down for you, Thane,
0:41:42 > 0:41:45because it was a bit...whoo! Steam coming out your ears.
0:41:45 > 0:41:48- Oh, thank you.- That's not nice. Thank you.
0:41:48 > 0:41:50So I've toned it down a lot
0:41:50 > 0:41:54- so it might be more like a sweet chilli jam.- Excellent.
0:41:54 > 0:41:58At the moment, it's pureed tomato,
0:41:58 > 0:42:02sugar and red wine vinegar and ginger.
0:42:02 > 0:42:04It's nice. It's got a bit of fish sauce in it.
0:42:04 > 0:42:07Just deseeding my tomatoes.
0:42:07 > 0:42:09Just taking the skins off in some hot water.
0:42:09 > 0:42:14Thane has specifically said she doesn't like chewy things in jams.
0:42:15 > 0:42:18Removing the skins will give the savoury jams
0:42:18 > 0:42:21a smooth consistency, but not everybody is doing it.
0:42:21 > 0:42:23I'm not a jam maker,
0:42:23 > 0:42:26but I'm confident enough that I'll get something in the jar.
0:42:29 > 0:42:33I'm pleased about this because these are softening nicely.
0:42:33 > 0:42:35This is all tomato juice in here.
0:42:35 > 0:42:38Savoury jam on the go, it's on to the sweet.
0:42:38 > 0:42:41I'm making "fruits of the ditch".
0:42:41 > 0:42:43Normally, this is what I go foraging for, you know,
0:42:43 > 0:42:47because I live on the canal, so I go foraging for different things.
0:42:47 > 0:42:50You know, elderberries, blackberries, all this sort of thing.
0:42:50 > 0:42:53Second jam I'm making is from raspberries.
0:42:53 > 0:42:57I've been making sweet jams for about seven years now.
0:42:57 > 0:43:01This "strawberry vanilla jam", it's one of our favourites.
0:43:01 > 0:43:03What's in there?
0:43:03 > 0:43:05I've got blackcurrants and redcurrants in there.
0:43:05 > 0:43:07I've just called it a "currant jam".
0:43:07 > 0:43:10Look at the colour on that. Isn't that glorious?
0:43:10 > 0:43:11You see, already you can see
0:43:11 > 0:43:13something that you really want to preserve.
0:43:13 > 0:43:17Speaking of preserving it, I was thinking of eating it, actually.
0:43:17 > 0:43:20"Rhubarb and a hint of custard" is my sweet jam,
0:43:20 > 0:43:22which is rhubarb, redcurrant and vanilla.
0:43:22 > 0:43:25Because I'm using a big pan and I've got a lot of space
0:43:25 > 0:43:28for this to boil off, I'm actually going to put a bit more in
0:43:28 > 0:43:31than it says in the recipe, because there is that risk of it steaming off
0:43:31 > 0:43:34and I'm not going to have enough, and I don't want a half-empty jar.
0:43:34 > 0:43:39British jam is a set preserve, set with acid, sugar and pectin.
0:43:39 > 0:43:43The pectin forms a bond with the sugar and the acid,
0:43:43 > 0:43:45and it sets the jam.
0:43:45 > 0:43:48I would always urge people to use pectin in a sweet jam
0:43:48 > 0:43:49if their fruit is low in pectin.
0:43:49 > 0:43:52You can boil it down and just make it set,
0:43:52 > 0:43:55a bit like you can fudge, quite frankly, without any pectin
0:43:55 > 0:43:57but you'll have lost all the fruit flavour.
0:43:57 > 0:43:59This jam is called "goosy boozy jam".
0:43:59 > 0:44:02Basically, it's gooseberries with an elderflower liqueur.
0:44:02 > 0:44:05There is quite a lot of pectin in actual gooseberries anyway,
0:44:05 > 0:44:09naturally, so it's not something that you need to add.
0:44:09 > 0:44:13Right, so sugar is this one.
0:44:13 > 0:44:15As Lena is using a mixture of fruit,
0:44:15 > 0:44:18she's decided to add pectin-rich jam sugar.
0:44:18 > 0:44:19I don't want it really thick.
0:44:19 > 0:44:21It would be good if it come out the jar
0:44:21 > 0:44:23but if it doesn't, it's no problem,
0:44:23 > 0:44:26because then we can just do slices.
0:44:26 > 0:44:28Sandra is using a different ingredient
0:44:28 > 0:44:31to give her the consistency she wants.
0:44:31 > 0:44:32Why did you put the lemon juice in?
0:44:32 > 0:44:36To help it to set. I don't know the science behind it.
0:44:36 > 0:44:38I was told by some old ladies from the WI...
0:44:38 > 0:44:41They'll tell you anything, those old ladies.
0:44:41 > 0:44:43Will they? Are they wrong?
0:44:43 > 0:44:45- It's one of the big misconceptions about lemon juice.- Is it?
0:44:45 > 0:44:47Nothing wrong with lemon juice -
0:44:47 > 0:44:51it adds acidity - but there is absolutely no pectin in lemon juice.
0:44:51 > 0:44:54- Oh.- No. So, you see, the pectin is in the pith.
0:44:54 > 0:44:57So they've been telling me wrong, then, haven't they?
0:44:57 > 0:45:01You're a brave woman. You've just taken on the WI.
0:45:01 > 0:45:02You know that, don't you?
0:45:02 > 0:45:05Bring them on. Bring them on.
0:45:05 > 0:45:06Oh, she's tough.
0:45:06 > 0:45:08Here we go, rolling boil.
0:45:08 > 0:45:12A rolling boil is when a liquid is boiling at its maximum
0:45:12 > 0:45:15and the bubbles can't be stirred down.
0:45:15 > 0:45:17Stir and stir and stir.
0:45:18 > 0:45:22Too short a rolling boil and the jam won't set.
0:45:22 > 0:45:24Too long and it'll be too thick.
0:45:27 > 0:45:2915 minutes left.
0:45:29 > 0:45:3015.
0:45:30 > 0:45:34This is something I've never done before. Do two jams at once.
0:45:34 > 0:45:38- Goodness me.- It's the two-handed stir. Disaster looms.
0:45:38 > 0:45:42I've never made two jams at the same time. Never.
0:45:42 > 0:45:47Jam sets when it gets to about 103, 104 degrees.
0:45:47 > 0:45:49I can feel it stiffening up now
0:45:49 > 0:45:53so it's definitely getting towards that point.
0:45:53 > 0:45:55I'm just doing the wrinkle test,
0:45:55 > 0:45:58where you put the jam in there and you wait 30 seconds
0:45:58 > 0:46:01and see whether it wrinkles.
0:46:01 > 0:46:03Yeah, I think it's all right.
0:46:07 > 0:46:09No, a bit goopy.
0:46:09 > 0:46:13Hmmm. It's taking ages to get to temperature.
0:46:13 > 0:46:16I'm just worried about burning.
0:46:18 > 0:46:21I think I've burnt it. That's me stuffed.
0:46:23 > 0:46:25SHE SIGHS
0:46:30 > 0:46:32It's my favourite jam, and all.
0:46:32 > 0:46:34Absolutely well and truly messed up.
0:46:36 > 0:46:40I've never, ever burnt jam, EVER.
0:46:40 > 0:46:43I've never, EVER burnt bloody jam!
0:46:43 > 0:46:48Ooh! I've burned... I don't know how I've managed to burn me jam.
0:46:48 > 0:46:51I don't know what's going on. Something is burning, I know that.
0:46:51 > 0:46:53- What's happened? - I don't know how I've burnt...
0:46:53 > 0:46:55I've burnt it on the bottom of the pan
0:46:55 > 0:46:58and I've never, ever burnt jam, ever, and this is...
0:46:58 > 0:47:01Don't worry, don't worry, darling, it's all right. It's all right.
0:47:04 > 0:47:06I've just let myself down.
0:47:07 > 0:47:09I think she's burnt it, bless her.
0:47:09 > 0:47:11I hope she's OK.
0:47:11 > 0:47:13Don't panic. Carry on, carry on.
0:47:15 > 0:47:17She's going to hate this now.
0:47:17 > 0:47:19Wow, look at that.
0:47:20 > 0:47:22Oh! Yeah!
0:47:22 > 0:47:25Well done, chuck. Well done.
0:47:25 > 0:47:28Five minutes. Final five minutes.
0:47:30 > 0:47:32I think my raspberry jam is ready.
0:47:32 > 0:47:33Oh, it is quite runny.
0:47:36 > 0:47:39Oh, bugger. Guess who used a smaller jar at home?
0:47:39 > 0:47:42This one is my "boozy goosy jam". And hot.
0:47:44 > 0:47:46I can't taste it, honestly. I can't taste your burn.
0:47:46 > 0:47:48- Am I right?- Maybe not.
0:47:56 > 0:47:59Gardeners, you'll be glad to hear time is up.
0:47:59 > 0:48:00# Bing, bing
0:48:00 > 0:48:02# Ba-ba-ba-ba-bow! #
0:48:02 > 0:48:05You're good. You're good. That is a good jam.
0:48:05 > 0:48:07It's all right. It's all right.
0:48:08 > 0:48:12To be awarded Best In Show, the jams should be perfectly set
0:48:12 > 0:48:14with a full, fresh flavour
0:48:14 > 0:48:17characteristic of the ingredients used.
0:48:18 > 0:48:20They should be presented in full jars,
0:48:20 > 0:48:23free from scum or sugar crystals,
0:48:23 > 0:48:26and the skins of the ingredients must not be chewy.
0:48:29 > 0:48:31First to be judged is Rekha
0:48:31 > 0:48:33with her "savoury tomato cherry chilli jam"
0:48:33 > 0:48:36and her "currant jam".
0:48:36 > 0:48:39The savoury jam I'm going to start with
0:48:39 > 0:48:42and I want it to have the same consistency as a sweet jam.
0:48:42 > 0:48:45That's a little fluid.
0:48:49 > 0:48:52Because it's a cherry tomato and you've got pips AND skin,
0:48:52 > 0:48:54it's a little textured.
0:48:54 > 0:48:56I genuinely think you should have lost the skins.
0:48:56 > 0:48:59Now then, the currant jam. It's a good set.
0:49:05 > 0:49:07- Very nice.- Thank you.
0:49:07 > 0:49:11The flavour of the currants has come through tremendously well.
0:49:11 > 0:49:14Next up is Alan, who's made a "flavour-y tomato jam"
0:49:14 > 0:49:17and a "sweet rhubarb with a hint of custard" jam.
0:49:17 > 0:49:19Alan...
0:49:20 > 0:49:23I'm sorry, what's this? What's that gap, there?
0:49:23 > 0:49:25That's the difference between the jars here and the jars at home.
0:49:25 > 0:49:28- That's called a rookie mistake, Alan.- It is a rookie mistake.
0:49:28 > 0:49:31Always bring a full jar to the show bench.
0:49:31 > 0:49:33Not too bad at all.
0:49:36 > 0:49:40The tomato has been skinned, so it's much, much nicer.
0:49:40 > 0:49:43It's got a lovely crunchiness to it, which I like.
0:49:43 > 0:49:45Not a bad attempt.
0:49:45 > 0:49:48So, a nice full jar this time, Alan,
0:49:48 > 0:49:50and you've got a very good set on this jam.
0:49:56 > 0:49:58That's a very nice jar of jam.
0:49:58 > 0:50:00I love the rhubarb and the vanilla flavour,
0:50:00 > 0:50:03and the rhubarb is beautifully cooked.
0:50:03 > 0:50:06It's not crunchy at all. Very, very good.
0:50:06 > 0:50:07A nice jar of jam.
0:50:07 > 0:50:10- It would be quite nice in a Victoria sponge sandwich, actually.- Ooh.
0:50:10 > 0:50:15Third to be judged is Lena with her "fiery Gary tomato jam"
0:50:15 > 0:50:17and "fruits of the ditch".
0:50:17 > 0:50:21- There is Gary level of heat? - Yes. Very high.
0:50:25 > 0:50:28I'm very glad you toned it down,
0:50:28 > 0:50:32- because this is just about hot enough for me.- OK.
0:50:32 > 0:50:35- Did you put salt in here? - I put a little bit of salt.
0:50:35 > 0:50:38I put a few cardamom pods, slightly crushed up.
0:50:38 > 0:50:42Ah, yes, it has a very, very good savoury flavour.
0:50:42 > 0:50:45This is the first one that I've tasted that really has
0:50:45 > 0:50:48a rounded savouriness about it.
0:50:48 > 0:50:50Now then, "fruits of the ditch". Let's see.
0:50:52 > 0:50:55- I think we've gone a little far here.- Ohh!
0:50:55 > 0:50:57- Just a little far.- Um...
0:50:57 > 0:50:59LENA SNIGGERS
0:50:59 > 0:51:01That's exactly how I wanted it.
0:51:01 > 0:51:04- Maybe, Lena, but was it how- I- wanted it...
0:51:04 > 0:51:06- Obviously not.- ..is the question.
0:51:08 > 0:51:12The trouble with this sort of set is you actually have to chew the jam.
0:51:12 > 0:51:14The flavour is very, very good.
0:51:14 > 0:51:16The sharpness is very, very good
0:51:16 > 0:51:18but it's just gone over the top.
0:51:18 > 0:51:21Sandra's "savoury tomato jam"
0:51:21 > 0:51:24and her "strawberry vanilla jam" are up next.
0:51:24 > 0:51:26Sandra, "Yorkie girls' delight".
0:51:26 > 0:51:28The texture seems quite good.
0:51:28 > 0:51:30It's mounding nicely.
0:51:30 > 0:51:31It's a good jammy texture.
0:51:35 > 0:51:37Did you use any salt in your jam?
0:51:37 > 0:51:39I put a bit of salt in. A pinch of salt.
0:51:39 > 0:51:42It has that edge of being slightly more savoury.
0:51:42 > 0:51:44That's a pleasing flavour. Thank you.
0:51:44 > 0:51:49Now then, this is your strawberry and vanilla jam. Let's see.
0:51:51 > 0:51:53This is an interesting colour.
0:51:59 > 0:52:02There is a little tiny, tiny taste of burn
0:52:02 > 0:52:05- but that's not your biggest problem with the jam.- What is?
0:52:05 > 0:52:09There is no pectin in strawberries and you've not added any pectin.
0:52:09 > 0:52:13In order to get even this set, which is quite a slimy set,
0:52:13 > 0:52:15you've overcooked the strawberries.
0:52:15 > 0:52:18I think you could make a better jam than this.
0:52:18 > 0:52:21Next, Jo Jo's Asian-inspired "in the summer heat tomato jam"
0:52:21 > 0:52:24and "summer berries jam".
0:52:25 > 0:52:27Little bit thin.
0:52:27 > 0:52:28Little bit thin.
0:52:32 > 0:52:34This is very nice. I like it.
0:52:34 > 0:52:36Did you add any salt to your jam?
0:52:36 > 0:52:38Yes, fish sauce.
0:52:38 > 0:52:40And with fish sauce, of course, you add umami -
0:52:40 > 0:52:44that amazing fifth taste. Well made. Well made.
0:52:44 > 0:52:46Now, then, this is a raspberry.
0:52:50 > 0:52:52A well-made raspberry jam.
0:52:53 > 0:52:58An attractive jam, and I think you've made a very good attempt
0:52:58 > 0:53:02that would bring back all sorts of memories of summer at Christmas.
0:53:02 > 0:53:05- Well done. Thank you, Jo Jo. - Thank you.
0:53:05 > 0:53:09Lastly, it's Rob's savoury jam, "JFK to Bombay",
0:53:09 > 0:53:11and "sweet boozy goosy jam".
0:53:12 > 0:53:15Going to start with "JFK to Bombay".
0:53:15 > 0:53:19It's perhaps a trifle overset, I would say.
0:53:19 > 0:53:22- Did you use pectin? - Actually, jam sugar.
0:53:22 > 0:53:25Yes, indeed. You wouldn't have got this set
0:53:25 > 0:53:28if you hadn't used some sort of pectin.
0:53:29 > 0:53:31It has a complex flavour
0:53:31 > 0:53:33and the jam has a good texture when you eat it.
0:53:33 > 0:53:36I might have liked a little more of the amchur
0:53:36 > 0:53:39- to make it a tiny bit tarter.- OK.
0:53:39 > 0:53:42Elderflower and gooseberry - a match made in heaven.
0:53:42 > 0:53:47It's quite well set again. Your jams are a little bit overset.
0:53:47 > 0:53:51I don't want to be bashing it down on my scone.
0:53:54 > 0:53:56It's overcooked.
0:53:57 > 0:53:59Just too far.
0:53:59 > 0:54:01So what we've got is the lovely flavour of elderflower
0:54:01 > 0:54:03and you can taste the gooseberries
0:54:03 > 0:54:05but because you've boiled it too much,
0:54:05 > 0:54:08you've lost some of the freshness of the gooseberries.
0:54:08 > 0:54:10Very good idea.
0:54:10 > 0:54:13Just lacks that last little bit of execution.
0:54:14 > 0:54:17Now that Thane has tasted all the sweet and savoury jams,
0:54:17 > 0:54:20she must decide who's won her Best In Show.
0:54:20 > 0:54:24So the winner today is someone who's been listening to
0:54:24 > 0:54:28what I have to say, who's used their allotment as inspiration
0:54:28 > 0:54:32and who's brought to me a beautiful jar of jam
0:54:32 > 0:54:35and a nearly full jar of savoury.
0:54:35 > 0:54:37Hoorah! I've made something Thane likes.
0:54:37 > 0:54:39Alan, come and get it. Come on.
0:54:39 > 0:54:42- Well done. - Thank you very much.
0:54:42 > 0:54:44- Well done.- Well done.- Thank you.
0:54:44 > 0:54:46- Congratulations.- Hey!- Excellent.
0:54:46 > 0:54:49That's all this week's challenges completed.
0:54:49 > 0:54:52I'd like you all to go back to your allotments now
0:54:52 > 0:54:55whilst Jim, Jonathan and Thane
0:54:55 > 0:54:59decide who is staying for next week's semifinal
0:54:59 > 0:55:02and who is leaving the allotment for good.
0:55:02 > 0:55:04Please go back to the allotments.
0:55:04 > 0:55:06Cheers, chaps.
0:55:06 > 0:55:10Who'd have thought? I managed to win an Eat challenge.
0:55:10 > 0:55:13Thane liked something I cook. Well!
0:55:13 > 0:55:15It may be my week to go home
0:55:15 > 0:55:18because my jams didn't go totally... you know, totally well.
0:55:18 > 0:55:21I've not won a challenge for a long time now.
0:55:21 > 0:55:24I am on the bottom line. I know I am,
0:55:24 > 0:55:27I'm probably with myself and Sandra.
0:55:27 > 0:55:31I really wanted to impress Thane with my jams and my preserves.
0:55:33 > 0:55:36I just think I should flipping go home now.
0:55:39 > 0:55:42It gets more difficult every week. Who is on your radar?
0:55:42 > 0:55:46Well, Sandra has had a really bad couple of days, I think.
0:55:46 > 0:55:48She took her eyes off the jam
0:55:48 > 0:55:51and, quite frankly, dropped a big clanger there.
0:55:51 > 0:55:54But she's a great flower grower and I'd be quite disappointed
0:55:54 > 0:55:57to see Sandra go, because I think she's got great potential.
0:55:57 > 0:56:00Rekha, unfortunately, for me, has never done it.
0:56:00 > 0:56:03Well, yesterday the tomatoes were the bottom of the pile.
0:56:03 > 0:56:04I mean, they were very uneven.
0:56:04 > 0:56:06She came unstuck, as far as I was concerned.
0:56:06 > 0:56:09She did quite well in the jam challenge
0:56:09 > 0:56:12but every week we talk about her, we say, "How about Rekha?
0:56:12 > 0:56:14- "How is she doing?" - There must be a reason.
0:56:14 > 0:56:16I feel slightly sad that she's really trying hard,
0:56:16 > 0:56:18but is it enough? I'm not sure.
0:56:18 > 0:56:20Someone else I want to talk about is Lena.
0:56:20 > 0:56:24I mean, you shouldn't be eating jam with a knife and fork.
0:56:24 > 0:56:27It's a shame, because I think she's got a lot of promise.
0:56:27 > 0:56:29Unfortunately, I haven't seen it.
0:56:29 > 0:56:31Tomatoes, you know, they were all right
0:56:31 > 0:56:33but they weren't going to win the show.
0:56:33 > 0:56:36- And winning the show, there is no room for hit and miss.- Absolutely.
0:56:36 > 0:56:39Well, you've got to make this decision.
0:56:39 > 0:56:41Who is going to be in the semifinal?
0:56:41 > 0:56:44Who's going home tonight? This is the point I retreat, thankfully.
0:56:44 > 0:56:46Make the right decision.
0:56:46 > 0:56:48- It's a hard one.- It is a hard one.
0:56:56 > 0:57:00Thank you, gardeners, so much for the last 16 weeks
0:57:00 > 0:57:03and all the hard work you've put into these gardens.
0:57:03 > 0:57:06I want you all to stay but, sadly, one of you has to go
0:57:06 > 0:57:11and the person that we have to say goodbye to this week is...
0:57:23 > 0:57:25- ..Rekha.- That's fine.
0:57:25 > 0:57:29- I'm so sorry, Rekha, you've been wonderful.- That's all right.
0:57:31 > 0:57:34CONTESTANTS CHEER
0:57:39 > 0:57:42I've had the most wonderful experience.
0:57:42 > 0:57:45It was a little family that we made here.
0:57:45 > 0:57:48I'm taking away the feeling that I've achieved something.
0:57:48 > 0:57:51That was my plot. That's my baby.
0:57:51 > 0:57:53I've done what I need to do.
0:57:53 > 0:57:54I've achieved something.
0:57:54 > 0:57:56You have to be proud.
0:57:56 > 0:57:59No matter what, you have to be proud.
0:58:02 > 0:58:04Next time, it's the semifinal
0:58:04 > 0:58:07and the gardeners will be judged on their okra...
0:58:07 > 0:58:13- Whoever polishes their veg? - ..helichrysum...
0:58:13 > 0:58:15This is why I'm a painter and decorator
0:58:15 > 0:58:18and not a flower expert, because I ain't got a clue on this.
0:58:18 > 0:58:20..and pickles and chutneys.
0:58:20 > 0:58:22Maybe I should taste it.
0:58:22 > 0:58:24Yum!
0:58:24 > 0:58:26Who will make it through
0:58:26 > 0:58:29to the final of The Big Allotment Challenge?