0:00:03 > 0:00:06Four months ago, nine amateur gardeners were given a plot of land
0:00:06 > 0:00:09and a greenhouse in our Oxfordshire walled garden.
0:00:09 > 0:00:11Oh, it's beautiful!
0:00:11 > 0:00:14For 16 weeks, they've been raking, staking
0:00:14 > 0:00:17and cultivating their patches.
0:00:17 > 0:00:20That's the sound of someone else's peas being gobbled.
0:00:20 > 0:00:24Last week, the competition got even harder.
0:00:24 > 0:00:26I feel like David Bellamy. I'm in the undergrowth!
0:00:27 > 0:00:30Former royal gardener Jim Buttress
0:00:30 > 0:00:33awarded Jo Jo Best in Show for her tomatoes.
0:00:33 > 0:00:36You've done it again, Jo Jo. You've got the hat trick.
0:00:36 > 0:00:39In Make, Rob's rudbeckia and stacked pots
0:00:39 > 0:00:41won over floral designer Jonathan.
0:00:41 > 0:00:45Wonderful colour harmony. You are my Best in Show.
0:00:45 > 0:00:47APPLAUSE
0:00:47 > 0:00:51And in Eat, Alan's jams impressed preserves expert Thane.
0:00:51 > 0:00:53Hooray! I've made something that tastes nice!
0:00:53 > 0:00:55APPLAUSE
0:00:55 > 0:00:57But Reka failed to shine...
0:00:57 > 0:01:00You've got a wonderful palette of colour going on,
0:01:00 > 0:01:03and then you threw in the spanner.
0:01:03 > 0:01:05..and left the allotment for good.
0:01:06 > 0:01:09This week, it's the semifinal,
0:01:09 > 0:01:13and the experts are setting their toughest challenges yet, with okra.
0:01:13 > 0:01:15I've never even heard of okra.
0:01:15 > 0:01:18A table swag to include helichrysum.
0:01:18 > 0:01:21I think I just garrotted my flowers.
0:01:21 > 0:01:23And pickles and chutneys.
0:01:23 > 0:01:25It's got quite a kick. Quite a lot of vinegar.
0:01:25 > 0:01:28Who will bag a place in the final?
0:01:28 > 0:01:31Three of them, mate, and we've got a contest.
0:01:31 > 0:01:35And which two gardeners will be leaving the competition for good?
0:01:35 > 0:01:38He made an absolutely rookie mistake in a semifinal.
0:01:57 > 0:02:00Welcome back to the Big Allotment Challenge.
0:02:00 > 0:02:03It's the semifinal and the pressure is really on
0:02:03 > 0:02:05for our five remaining gardeners.
0:02:08 > 0:02:10It's amazing to be here after all we've been through.
0:02:10 > 0:02:12After the weeks and weeks of hard work.
0:02:12 > 0:02:14I never thought I'd make it to the semifinals,
0:02:14 > 0:02:16so I'm quite proud of myself. Well done, Lena.
0:02:16 > 0:02:18At the moment, we're all thinking,
0:02:18 > 0:02:21"Argh! Oh, God! What we are doing?"
0:02:24 > 0:02:27- Good morning, gardeners. - ALL: Morning.
0:02:27 > 0:02:30And congratulations on being our semifinalists.
0:02:30 > 0:02:33You should be very proud of yourselves.
0:02:33 > 0:02:37Now, going into the final next week, we can only take three of you.
0:02:37 > 0:02:41So we're losing not one of you this week, but two.
0:02:41 > 0:02:44We're going to start with the first challenge,
0:02:44 > 0:02:47which, of course, is Grow, always overseen by Jim.
0:02:47 > 0:02:51And this week, Jim would like to see three perfect okra
0:02:51 > 0:02:54that you have grown from seed.
0:02:54 > 0:02:56Get picking.
0:02:58 > 0:03:01Okra is more commonly known as ladies' fingers.
0:03:01 > 0:03:03It's often used to thicken stews and soups
0:03:03 > 0:03:07and is particularly popular in Indian and Cajun cuisine.
0:03:07 > 0:03:10Okra is a demanding crop to grow.
0:03:10 > 0:03:12That's why I've put it in the semifinals.
0:03:12 > 0:03:14It is a tropical plant.
0:03:14 > 0:03:18So they need to reproduce those conditions in their greenhouse.
0:03:19 > 0:03:23Like most tropical plants, they grow very quickly.
0:03:23 > 0:03:27They want to be a maximum of about four-inches long.
0:03:27 > 0:03:30So the timing is absolutely vital
0:03:30 > 0:03:33to produce what I want to see on the Show Bench today.
0:03:34 > 0:03:38Here's Jim's guide to growing the perfect okra.
0:03:38 > 0:03:42You've got to soak okra seeds before you even think about planting them.
0:03:42 > 0:03:44They've got a rock-hard shell
0:03:44 > 0:03:47which needs to be softened before it will grow.
0:03:47 > 0:03:50Soak the seeds for 24 hours
0:03:50 > 0:03:53before sowing into small pots and water well.
0:03:53 > 0:03:57To reproduce the hot humid conditions they need to get started,
0:03:57 > 0:03:59use a propagator.
0:03:59 > 0:04:01So as soon as the roots fill the pot,
0:04:01 > 0:04:05keep potting them on until you reach a 25-centimetre pot.
0:04:05 > 0:04:08Make sure you use a fertile, well-drained compost
0:04:08 > 0:04:11and maintain a constant temperature.
0:04:11 > 0:04:14For best results, keep in the greenhouse
0:04:14 > 0:04:17and make sure they're constantly moist.
0:04:17 > 0:04:19Once the okra have started to flower,
0:04:19 > 0:04:22feed with a liquid tomato feed
0:04:22 > 0:04:24to encourage them to form pods.
0:04:24 > 0:04:29Pods can grow from nothing to full size in two to three days.
0:04:29 > 0:04:33So keep picking them and they'll produce fruit throughout the summer.
0:04:35 > 0:04:3716 weeks ago, the gardeners discovered
0:04:37 > 0:04:40that, when it comes to okra, they have something in common.
0:04:41 > 0:04:43I don't know anything about okra.
0:04:43 > 0:04:44I've only eaten it once.
0:04:44 > 0:04:46I didn't actually like it, to be honest.
0:04:46 > 0:04:50I've got some old gardening books at home
0:04:50 > 0:04:52and I looked up okra and it's just not in them.
0:04:52 > 0:04:56I haven't grown okra before because I don't have a greenhouse at home.
0:04:56 > 0:04:58So this is a new one for me.
0:04:58 > 0:05:02I've never even heard of okra, to be honest with you.
0:05:02 > 0:05:05This one is the Heirloom.
0:05:05 > 0:05:07This is a Cajun Delight.
0:05:07 > 0:05:10The last is Baby Bubba.
0:05:10 > 0:05:14Oh, and you can see growths coming on the peas.
0:05:14 > 0:05:16They're my favourite, I think.
0:05:16 > 0:05:19I have two varieties, one is the Burgundy
0:05:19 > 0:05:23and the other one is Clemson's Spineless.
0:05:23 > 0:05:28And I have just been soaking the okra seeds for 24 hours.
0:05:28 > 0:05:30I've always wanted to grow okra. Always.
0:05:30 > 0:05:33It will be quite interesting to see what they're like.
0:05:35 > 0:05:38Three weeks later, and the tropical greenhouse conditions
0:05:38 > 0:05:39have worked wonders.
0:05:39 > 0:05:42I'm so excited! Seriously! Oh, my goodness!
0:05:43 > 0:05:47Ah! My Baby Bubba's up!
0:05:47 > 0:05:48SHE LAUGHS
0:05:48 > 0:05:50All I have to do now is keep them alive.
0:05:50 > 0:05:54They come up rapidly when they're in this heated greenhouse.
0:05:54 > 0:05:56I've got one, two, three, four,
0:05:56 > 0:05:58five, six, seven, eight.
0:05:58 > 0:06:01The recommended method for germinating okra
0:06:01 > 0:06:03is to soak the seeds beforehand.
0:06:03 > 0:06:06Rob was the only gardener not to do so.
0:06:06 > 0:06:09In week one, I was rushing too much.
0:06:09 > 0:06:11I put them in the soil and, the day after,
0:06:11 > 0:06:14realised that I'd not soaked them first.
0:06:14 > 0:06:18So I just stood the actual tray in water for just over a day
0:06:18 > 0:06:22so that the soil was absolutely sodden, and then drained it off.
0:06:22 > 0:06:24And it seems to have worked.
0:06:26 > 0:06:30Well, my okra has now reached third-leaf stage.
0:06:30 > 0:06:33So we've got the baby leaf, second leaf,
0:06:33 > 0:06:35and we've got the third leaf coming up here.
0:06:35 > 0:06:38Which, from what I've read, is the right time to stick your okra
0:06:38 > 0:06:40into their final growing position.
0:06:42 > 0:06:45So probably time to be a little bit more ruthless than normal.
0:06:46 > 0:06:50If you're Manchester United, you want your best players, don't you?
0:06:50 > 0:06:53And it's exactly the same in this competition.
0:06:53 > 0:06:55I don't want this chap on my team. Look at him!
0:06:55 > 0:06:56He's having a bad time.
0:06:58 > 0:07:01But it's not long before Alan's discarded players
0:07:01 > 0:07:02are spotted on the bench.
0:07:02 > 0:07:04Somebody's rejected some okra already!
0:07:04 > 0:07:07Look at them! A couple of them have got six leaves!
0:07:07 > 0:07:09Look at the size of them!
0:07:09 > 0:07:10They've got six leaves, for crying out loud!
0:07:10 > 0:07:13- God, this is what ours are meant to look like, lovey.- Look!
0:07:14 > 0:07:17- They've just discarded them!- I know!
0:07:19 > 0:07:21With seven weeks to Show Day,
0:07:21 > 0:07:23Sandra's running out of greenhouse space,
0:07:23 > 0:07:28so she's taking a gamble, leaving her favourite Baby Bubbas inside,
0:07:28 > 0:07:29and chancing some of her other
0:07:29 > 0:07:32greenhouse-loving varieties outdoors.
0:07:33 > 0:07:35I'm taking a big risk putting them outside.
0:07:35 > 0:07:38At the end of the day, this is my backup plan.
0:07:38 > 0:07:40I'm not really worried about my okra
0:07:40 > 0:07:44because I know my Baby Bubbas are going to win the competition for me.
0:07:44 > 0:07:47And I don't think anybody else has got Baby Bubba.
0:07:49 > 0:07:53It's a month to Show Day and everyone's okra is bearing fruit.
0:07:53 > 0:07:56With the plants producing pods every two or three days,
0:07:56 > 0:07:59the gardeners constantly need to take the ripe okras off.
0:07:59 > 0:08:03My okra are a little bit leggier than everyone else's.
0:08:03 > 0:08:07Everyone else's seem to be a bit thicker, with a few more fruits on.
0:08:08 > 0:08:12But as long as they keep producing okras like that,
0:08:12 > 0:08:13I'm not worried at all.
0:08:13 > 0:08:16These will take me through to the final.
0:08:16 > 0:08:19Or better do!
0:08:21 > 0:08:24But with a week to go, the gardeners are realising
0:08:24 > 0:08:26that timing their fast-growing okras to produce
0:08:26 > 0:08:29three of the same size for Show Day is tricky.
0:08:31 > 0:08:36So, for the Show Bench, they have to be no more than 10cm.
0:08:36 > 0:08:39I mean, that's way over already.
0:08:39 > 0:08:43The thing about the okra is it seems to grow really quick.
0:08:43 > 0:08:44You know, look at the size of that!
0:08:44 > 0:08:47I mean, look, I mean, goodness, look at...!
0:08:47 > 0:08:49I mean, these... You know, if I brought those to Jim,
0:08:49 > 0:08:51he would say they're going to be too big,
0:08:51 > 0:08:53they're going to be tough on the inside
0:08:53 > 0:08:57and the seeds inside are going to be overdeveloped, or, you know...
0:08:57 > 0:08:59SHE LAUGHS
0:08:59 > 0:09:00Do they look like fingers? I don't know!
0:09:02 > 0:09:05The snag is to be able to get three
0:09:05 > 0:09:07from the same variety at the same size.
0:09:07 > 0:09:12This is Clemson's Spineless, I think.
0:09:12 > 0:09:14I wish I'd grown more of one variety now,
0:09:14 > 0:09:16instead of having a few different varieties.
0:09:16 > 0:09:19I thought they'd have loads of branches with loads of okra on.
0:09:19 > 0:09:21And I've never grown these before,
0:09:21 > 0:09:23so, you know, you live and you learn.
0:09:23 > 0:09:25Gardening's all about living and learning.
0:09:27 > 0:09:29Right.
0:09:30 > 0:09:32God, it's, like, double in size!
0:09:32 > 0:09:36He's got to come off. Doodle-doo-doo!
0:09:36 > 0:09:38Right, so I've got to be brave.
0:09:42 > 0:09:45This is a Cajun Delight.
0:09:45 > 0:09:48So on here, I'm looking, I've got one, two, three, four.
0:09:48 > 0:09:50That's why I've cut that big one off
0:09:50 > 0:09:53to give these now the energy to go, "Whoo!"
0:09:54 > 0:09:57Having picked off their oversized okra,
0:09:57 > 0:10:01it's now a race to see if the new pods will grow in time for Show Day.
0:10:01 > 0:10:05Two very nice ones there which are about right sizes.
0:10:05 > 0:10:09But the third member of the band hasn't quite made it.
0:10:09 > 0:10:14But actually, I don't think anybody's in a great position with okra.
0:10:14 > 0:10:16Three lone okras.
0:10:16 > 0:10:20One's wonky, one's got acne.
0:10:23 > 0:10:26And the other one's about perfect.
0:10:29 > 0:10:33After 16 weeks of nurturing their okra, it's Show Day.
0:10:33 > 0:10:35Trying to get stuff that matches
0:10:35 > 0:10:37has been a bit of a challenge for all of us.
0:10:37 > 0:10:42I mean, that's perfect, 10cm, exactly straight.
0:10:42 > 0:10:45But they look like a set of organ pipes. Look at that.
0:10:45 > 0:10:49The gardeners must present three okra no more
0:10:49 > 0:10:53than 10cm in length, well matched, fresh and slender
0:10:53 > 0:10:55and free from blemishes, disease and pest damage.
0:10:57 > 0:11:01Flip, flip, fl-i-i-i-p!
0:11:01 > 0:11:03That's probably going to be the only one
0:11:03 > 0:11:05that's going to be the right size.
0:11:05 > 0:11:09And... Oh! He's over.
0:11:11 > 0:11:14Uniformity is essential for the Show Bench as it demonstrates
0:11:14 > 0:11:17the gardeners have been consistent with their growing methods.
0:11:18 > 0:11:22I never thought I'd be outsmarted by an okra plant. Look at this!
0:11:25 > 0:11:27- Okra outside!- Yeah.
0:11:27 > 0:11:30I mean, the thing is that normally, being a tropical plant,
0:11:30 > 0:11:32you want to reproduce a tropical climate.
0:11:32 > 0:11:36So obviously, the greenhouse is the right way to do it.
0:11:36 > 0:11:39But fortunately, because we've had this very warm summer,
0:11:39 > 0:11:43they've made a lot more growth than they would normally do outside.
0:11:43 > 0:11:47That would have been lovely and straight, but I think that's over.
0:11:47 > 0:11:49Yeah, look, he's well over.
0:11:52 > 0:11:55Whoever polishes their veg?
0:11:58 > 0:11:59Ta-da!
0:11:59 > 0:12:03Gardeners, it's time to bring your okra to the Show Bench.
0:12:03 > 0:12:06Jo Jo has won three Best in Shows for Grow,
0:12:06 > 0:12:08and Rob, one.
0:12:08 > 0:12:12But Alan, Lena and Sandra have never won in this category.
0:12:13 > 0:12:18Gardeners, it's time to find out what Jim thinks of your okra.
0:12:18 > 0:12:20Alan, would you like to step forward first?
0:12:24 > 0:12:26- Hi, Jim.- Hi, Alan.
0:12:26 > 0:12:28And the variety you brought along?
0:12:28 > 0:12:30Clemson's Spineless.
0:12:30 > 0:12:34And the characteristics that you know that it is this variety -
0:12:34 > 0:12:37pointed, about the right length
0:12:37 > 0:12:40and slightly ribbed, which it is.
0:12:40 > 0:12:43- But I think these are still quite immature.- Mm.
0:12:43 > 0:12:48The thing we're looking for is three identical fingers.
0:12:48 > 0:12:51Well, these are not identical, are they?
0:12:55 > 0:12:57Now, I know you grew a lot of varieties,
0:12:57 > 0:12:59so, which one did you finally bring to the table?
0:12:59 > 0:13:01These are the Clemson's Spineless.
0:13:01 > 0:13:05- Right. And these, you grew outside? - Yes, I did, yeah.
0:13:05 > 0:13:08We're looking for that sort of length, about four inches.
0:13:08 > 0:13:12It's looking good, until we pick up the baby.
0:13:12 > 0:13:17What a shame! Because they are three very good okra,
0:13:17 > 0:13:19but they need to be all identical.
0:13:19 > 0:13:21You know, ladies' fingers.
0:13:21 > 0:13:23I do have a small finger.
0:13:23 > 0:13:25Now, don't you start! SHE LAUGHS
0:13:31 > 0:13:33- Hi, Jo Jo.- Hi.
0:13:33 > 0:13:37I detected not the usual bounce as you came towards me.
0:13:37 > 0:13:40- What's the variety you brought along? - It's Burgundy.
0:13:40 > 0:13:45And the characteristic of it is the ribbing and the red in it.
0:13:45 > 0:13:48And it needs to be a fairly deep red, deep purple almost.
0:13:48 > 0:13:51It is a slightly-longer variety than the others,
0:13:51 > 0:13:54and we've got it here, haven't we?
0:13:54 > 0:13:58In fact, we've got three different lengths, haven't we?
0:13:58 > 0:14:01- Little baby Burgundy.- I know!
0:14:01 > 0:14:04But certainly, two of them have got me excited.
0:14:09 > 0:14:12Cajun Delight. Were these grown inside, or outside?
0:14:12 > 0:14:15They were grown inside, but at different parts of the greenhouse.
0:14:15 > 0:14:19The two on the outside were on the floor by the door
0:14:19 > 0:14:22and the one in the middle that looks a little bit more perfect
0:14:22 > 0:14:25was up on a shelf in the corner in a constant temperature.
0:14:25 > 0:14:29Three of them, mate, and we've got a contest.
0:14:29 > 0:14:32Because you can see, just looking at it,
0:14:32 > 0:14:35it looks old and it looks shrivelled.
0:14:35 > 0:14:37- What are you looking at me for? - Don't look at me!
0:14:37 > 0:14:38THEY LAUGH
0:14:42 > 0:14:43- Hello, Jim.- Hi, Lena.
0:14:43 > 0:14:45How many plants did you grow of this?
0:14:45 > 0:14:48I had eight plants of that variety.
0:14:48 > 0:14:52So, out of eight plants, you should be able to get three.
0:14:52 > 0:14:55And I've got to say, girl, you have.
0:14:55 > 0:14:57The length is perfect,
0:14:57 > 0:14:58the point is perfect,
0:14:58 > 0:15:00the colouring is perfect.
0:15:00 > 0:15:03Everything about them is good.
0:15:03 > 0:15:04- You're smiling.- Yeah. Well done, me!
0:15:04 > 0:15:07- Well done! Well done!- Ah!
0:15:10 > 0:15:12Jim, have you had time to decide
0:15:12 > 0:15:13who's going to win your Best in Show?
0:15:13 > 0:15:15- I have indeed.- Was it me?
0:15:15 > 0:15:17- Every time.- Thank you.
0:15:19 > 0:15:23First of all, I've got to say, it is the semifinal,
0:15:23 > 0:15:25so let's make it difficult.
0:15:25 > 0:15:28But credit to you, you've had a crack, all of you.
0:15:28 > 0:15:31But at the end of the day, I've got to be honest.
0:15:31 > 0:15:33I think you know where I'm going to go.
0:15:33 > 0:15:37And what a time to pick up the Best in Show. Well done, Lena!
0:15:37 > 0:15:39- CHEERING AND APPLAUSE - Yay!
0:15:42 > 0:15:44- Thank you.- Well done!
0:15:44 > 0:15:47Woo-hoo! Fantastic! I can't believe it.
0:15:47 > 0:15:51Best in Show for okra! I don't even like them!
0:15:51 > 0:15:53But they done me good. They done me proud.
0:15:53 > 0:15:57I have lost the crown this week, but to a very worthy competitor.
0:15:57 > 0:15:59The competition's heating up now, isn't it?
0:15:59 > 0:16:01Because everybody's got at least two Best in Show.
0:16:01 > 0:16:06I've just got to relax, put your mind into flowers now.
0:16:06 > 0:16:09So you got to think Jonathan, Jonathan. What would he want?
0:16:12 > 0:16:15There are just two challenges to go before the experts decide
0:16:15 > 0:16:18which two gardeners will be leaving today
0:16:18 > 0:16:20and missing out on a place in the final.
0:16:20 > 0:16:23In this next challenge, they will be judged on their ability
0:16:23 > 0:16:26to both grow and arrange flowers.
0:16:26 > 0:16:31Now, gardeners, we're on to your second challenge, which is Make.
0:16:31 > 0:16:34As always, presided over by our floral expert, Jonathan.
0:16:34 > 0:16:36This week, Jonathan would like you to present to him
0:16:36 > 0:16:39three perfect stems of helichrysum.
0:16:39 > 0:16:43And in the surprise Make challenge,
0:16:43 > 0:16:46he wants you to use those helichrysum
0:16:46 > 0:16:51and any other flowers from your plot in...a table swag.
0:16:54 > 0:16:56Jonathan, would you like to tell them what you'd like?
0:16:56 > 0:16:58Gardeners, for the specimen flower,
0:16:58 > 0:17:04I'm wanting to see three stems of single flowers of a uniformed size,
0:17:04 > 0:17:07and with visible centres.
0:17:07 > 0:17:12All you need to make the table swag is,
0:17:12 > 0:17:14your scissors,
0:17:14 > 0:17:16some rope,
0:17:16 > 0:17:20and, finally, some binding wire.
0:17:21 > 0:17:26You have only 60 minutes to complete this challenge.
0:17:26 > 0:17:27The clock will start as soon as
0:17:27 > 0:17:29you're all gathered in the greenhouse.
0:17:29 > 0:17:32Good luck, and get picking.
0:17:34 > 0:17:37Thought you were going to produce a couple of doves then!
0:17:37 > 0:17:38- And a white rabbit.- Yes!
0:17:38 > 0:17:42Helichrysums are very vulnerable to weather conditions.
0:17:42 > 0:17:45Although they will grow successfully as an annual
0:17:45 > 0:17:47in any British garden,
0:17:47 > 0:17:49we do have to remember their native country is Australia,
0:17:49 > 0:17:51which makes them sun-worshippers.
0:17:51 > 0:17:55Here's Jonathan's guide to growing the perfect Show Bench helichrysum.
0:17:57 > 0:18:00The helichrysum is often known as the everlasting flower,
0:18:00 > 0:18:03as it's a favourite for drying and using indoors.
0:18:03 > 0:18:06For the perfect helichrysum,
0:18:06 > 0:18:09sow finely onto the surface of the compost,
0:18:09 > 0:18:12but do not cover, as the seeds need light to germinate.
0:18:12 > 0:18:16Label the tray and place in another seed tray of water
0:18:16 > 0:18:19to let the compost absorb moisture.
0:18:19 > 0:18:23They'll need heat to get going, so place in a propagator
0:18:23 > 0:18:25at around 24-degrees Celsius.
0:18:26 > 0:18:29Once the seedlings are big enough to handle,
0:18:29 > 0:18:32pick them out, taking care not to bruise the plants.
0:18:32 > 0:18:36Pot on individually into small pots
0:18:36 > 0:18:38and continue growing in cooler conditions.
0:18:38 > 0:18:42Once the risk of any frost has passed, harden them off
0:18:42 > 0:18:46and plant them out at around 30cm apart.
0:18:46 > 0:18:49Choosing a sunny spot in well-drained soil
0:18:49 > 0:18:51and watering well.
0:18:51 > 0:18:55Keep them watered and weed-free until they start to flower.
0:18:55 > 0:18:59Perfect helichrysum will have a straight stem with an open centre.
0:18:59 > 0:19:01The flower should retain their intensity of colour,
0:19:01 > 0:19:04with the petals around the centre curving upwards.
0:19:08 > 0:19:1016 weeks ago, the gardeners' thoughts
0:19:10 > 0:19:13turned to growing their helichrysum.
0:19:13 > 0:19:16I've got two different types of helichrysum.
0:19:16 > 0:19:18Helichrysum Pastel
0:19:18 > 0:19:24and then this is Helichrysum Bracteatum Monstrosum.
0:19:24 > 0:19:25SHE LAUGHS
0:19:27 > 0:19:30I have no idea what that's going to be like because I don't speak Latin.
0:19:30 > 0:19:33This one here, which is the Monstrosum Double mix,
0:19:33 > 0:19:37these are really tall flowers. 1.1-1.2 meters.
0:19:37 > 0:19:39But they start off really small.
0:19:39 > 0:19:42So we're just going to sow them really thinly across here.
0:19:43 > 0:19:46I don't really like these dried flower looks and things, but...
0:19:46 > 0:19:48it's really good because I'm being introduced
0:19:48 > 0:19:50to lots of different varieties of things.
0:19:52 > 0:19:55These ones are just called a Double Mixed variety,
0:19:55 > 0:19:57so, obviously, they double because the flowers
0:19:57 > 0:20:00don't just have the petals on the outside,
0:20:00 > 0:20:03they have the crown in the middle, which makes them a bit bigger,
0:20:03 > 0:20:04a bit punchier.
0:20:04 > 0:20:06They like a bit of warmth to germinate,
0:20:06 > 0:20:09so I'm going to try swapping them over with something
0:20:09 > 0:20:12in the propagator that's started to sprout.
0:20:14 > 0:20:18A few weeks later, the plants are big enough to be pricked out
0:20:18 > 0:20:19and repotted.
0:20:19 > 0:20:22When I was sowing them, cos the seeds are really small,
0:20:22 > 0:20:24I ended up with two or three per module
0:20:24 > 0:20:26and they'll all be competing for nutrients,
0:20:26 > 0:20:29they're going to compete for water, everything.
0:20:29 > 0:20:32Just going to be like fighting away in there, so I need to prick them out.
0:20:32 > 0:20:35This is a delicate operation as root disturbance and breaking
0:20:35 > 0:20:38can mean stunted flowers.
0:20:38 > 0:20:41Look at that. Look at that.
0:20:41 > 0:20:43I'm quite happy with that.
0:20:46 > 0:20:49I started them off in this seed tray, not all of them come up.
0:20:49 > 0:20:53I've only got a few, but a few is better than none.
0:20:53 > 0:20:57So I'm just trying to nurture them a bit to bring them on.
0:20:57 > 0:21:01You've got 11 weeks, guys, come on. Chop, chop.
0:21:02 > 0:21:04It's taken five weeks to get this far.
0:21:04 > 0:21:07This is why I don't grow flowers, they take too long.
0:21:07 > 0:21:11It's late spring and, with no more frosts expected,
0:21:11 > 0:21:15the gardeners are ready to plant out the sun-loving, Helichrysum.
0:21:15 > 0:21:20I'm planting these about 40cm apart because
0:21:20 > 0:21:23they're quite big plants when they get established, these ones.
0:21:23 > 0:21:27So I need to make sure they've got room to get their roots spread
0:21:27 > 0:21:28and branch out.
0:21:29 > 0:21:33I'm giving them 12 inches apart and that should be enough.
0:21:33 > 0:21:38Jo Jo's also working out the spacing for her plants.
0:21:38 > 0:21:45I'm 5'4"... I'm 5'3½" and then, the plants are 2½ foot.
0:21:49 > 0:21:53If they're like this tall, then they probably want
0:21:53 > 0:21:55to be spaced that far apart, I would have thought.
0:21:55 > 0:21:57OK, cool.
0:21:57 > 0:21:59I don't really go for tape measures,
0:21:59 > 0:22:03so this is roughly 40cm, it's just a lot easier.
0:22:03 > 0:22:07After one of the hottest summers on record, the Helichrysum are
0:22:07 > 0:22:11thriving and the gardeners are looking ahead to the Show Bench.
0:22:12 > 0:22:15I'm just tying some string round these canes
0:22:15 > 0:22:17so I can support my Helichrysum,
0:22:17 > 0:22:21because it tends to get quite windy round here and this way, I think,
0:22:21 > 0:22:26hopefully, we'll get some straight stems, as well, as they grow taller.
0:22:30 > 0:22:32They're crusty, aren't they? Weird.
0:22:32 > 0:22:34They do use them for dried flower arrangements.
0:22:34 > 0:22:36Listen.
0:22:37 > 0:22:39- It's like having a paper bag, isn't it?- Yeah.
0:22:39 > 0:22:42They've got to have open centres, apparently,
0:22:42 > 0:22:45and are they allowed to have these little buds on the side?
0:22:45 > 0:22:46No, I think it's just one bud.
0:22:46 > 0:22:49There's one bud look.
0:22:49 > 0:22:50That might be open in time.
0:22:52 > 0:22:56But with just 24 hours to go, heavy rain and 45mph winds
0:22:56 > 0:22:59are threatening the climate-sensitive Helichrysum.
0:22:59 > 0:23:02The flowers have taken a real battering this week.
0:23:02 > 0:23:06It's been really blustery, really wet.
0:23:06 > 0:23:09Jonathan's looking for them with the open centre.
0:23:09 > 0:23:11So that would be a good bloom, but they close up again,
0:23:11 > 0:23:13as soon as the sun goes.
0:23:14 > 0:23:17So whether he actually gets what he wants tomorrow will depend on the sun.
0:23:19 > 0:23:21Whoa, look at this wind.
0:23:22 > 0:23:24This is going to cause havoc, isn't it?
0:23:24 > 0:23:27You can see where the water's got in and started rotting
0:23:27 > 0:23:30the Helichrysum leaves as well.
0:23:30 > 0:23:32God, here it comes.
0:23:36 > 0:23:38Look at it.
0:23:41 > 0:23:43It's just ruining the flowers.
0:23:43 > 0:23:44Most of the flowers will survive,
0:23:44 > 0:23:47but the Helichrysum are really vulnerable.
0:23:47 > 0:23:50But because they're sort of a flat flower like that, the rain
0:23:50 > 0:23:53seems to be sitting inside the bud and sort of making them
0:23:53 > 0:23:56just go all soggy and rotten.
0:23:56 > 0:23:59Oh, look at Rob running in the rain.
0:24:08 > 0:24:10It's Show Day and the sun is shining again.
0:24:10 > 0:24:14After 16 weeks of nurturing their Helichrysum,
0:24:14 > 0:24:16it's time to pick their three best specimens.
0:24:19 > 0:24:21Well, I think that storm's blown a few more over.
0:24:21 > 0:24:25He wants the middles open, I ain't got very many middles open.
0:24:25 > 0:24:27I haven't got a plan, or anything like that.
0:24:27 > 0:24:31I mean, I'm just going to cut them first, think about it later.
0:24:31 > 0:24:34The gardeners also need to choose other plant material
0:24:34 > 0:24:36to make their table swag.
0:24:36 > 0:24:39Aniseed, Scabies heads, Olea heads, greens,
0:24:39 > 0:24:42or Rosemary, Helichrysum, Nigella.
0:24:42 > 0:24:44Oh, I was going to have some of these, cos I thought,
0:24:44 > 0:24:47if I cut the petals off, I thought that might look quite nice.
0:24:49 > 0:24:53I'm going to throw the kitchen sink at this, though, because...
0:24:54 > 0:24:56I'm going home if I don't get a decent result
0:24:56 > 0:24:57in this challenge, I think.
0:25:09 > 0:25:12It's so small with just five of us.
0:25:12 > 0:25:16Jonathan, do you have any words of advice for our gardeners before they start?
0:25:16 > 0:25:17I do, yes.
0:25:17 > 0:25:22Gardeners, to make this table swag, I want you to make it flat backed,
0:25:22 > 0:25:26so the swag hangs securely to the front of the benches.
0:25:26 > 0:25:30I want all flowers and plant materials to be bound securely
0:25:30 > 0:25:33onto the rope using the reel wire.
0:25:33 > 0:25:36And, finally, I want every bit of that rope covered
0:25:36 > 0:25:38with plant material.
0:25:38 > 0:25:42You have 60 minutes, and your time starts...
0:25:42 > 0:25:43now.
0:25:45 > 0:25:49Before they tackle the table swag, the gardeners must select
0:25:49 > 0:25:51their three best Helichrysum stems.
0:25:53 > 0:25:55My specimen ones are just called Double Mixed.
0:25:55 > 0:25:58It's a mixed one, so all these flowers, even though
0:25:58 > 0:26:01they're all different colours, are all the same variety.
0:26:03 > 0:26:05Lightning!
0:26:05 > 0:26:07Right, greenery.
0:26:07 > 0:26:11The first step in Jonathan's table swag challenge is to cover
0:26:11 > 0:26:13the rope completely with foliage.
0:26:13 > 0:26:17I'm just going to add all this dark green fernery first.
0:26:17 > 0:26:21The basic foliage is going to be Eucalyptus,
0:26:21 > 0:26:24Australian flower, Australian foliage.
0:26:24 > 0:26:27Table swag, why have you set that for the semifinal?
0:26:27 > 0:26:31Because it's such a tough design for our gardeners to make.
0:26:31 > 0:26:35I've stripped it back to the raw basics of just plant material,
0:26:35 > 0:26:36rope, and wire.
0:26:36 > 0:26:39So they've no container, they've no vase,
0:26:39 > 0:26:42it's their workmanship that I'm going to be looking at.
0:26:43 > 0:26:46I've never done any kind of wiring before.
0:26:46 > 0:26:49I just can't work out which direction the foliage
0:26:49 > 0:26:51and the flowers should go,
0:26:51 > 0:26:53cos, if it comes in the middle like that, then it has to be balanced
0:26:53 > 0:26:56on both sides, which kind of makes my life a lot more difficult.
0:26:56 > 0:26:58You're working towards the middle.
0:26:58 > 0:27:01The middle becomes the focal point.
0:27:01 > 0:27:03You want that a little bit heavier, more bountiful,
0:27:03 > 0:27:06more sumptuous, because the eye focuses on the middle,
0:27:06 > 0:27:10- then travels out to the extremes. - Chains, of course.- Absolutely.
0:27:10 > 0:27:15I'm putting the foliage out. Want to create a central feature to it.
0:27:15 > 0:27:18I'm sort of thinking mayoral chain, you know.
0:27:18 > 0:27:20I don't know if I've got a vision yet!
0:27:20 > 0:27:24My vision is to get these flowers on there, all hanging nice.
0:27:24 > 0:27:28Gardeners, you're halfway already.
0:27:28 > 0:27:30Never!
0:27:30 > 0:27:33You've had 30 minutes, you have 30 minutes left.
0:27:38 > 0:27:40With over half their time already gone, the gardeners start
0:27:40 > 0:27:43adding their flowers.
0:27:43 > 0:27:46These are Cosmos seed pods.
0:27:46 > 0:27:48I've picked the petals off them,
0:27:48 > 0:27:50cos I thought they might bring a bit of, erm,
0:27:50 > 0:27:52a bit of summer.
0:27:52 > 0:27:56I think my style is most likely romantic.
0:27:59 > 0:28:03I'm not feeling very romantic at the moment, I just feel panicked.
0:28:03 > 0:28:06Lovely choice of plant material there, look what we've got here.
0:28:06 > 0:28:09- Yeah, it's an interesting selection. - Yeah, is that the sea holly?
0:28:09 > 0:28:11- Sea holly, yes. - That's lovely, isn't it?- Mmm.
0:28:11 > 0:28:13I love what I've picked.
0:28:13 > 0:28:17At the moment, I'm just sort of concentrating on trying to cover
0:28:17 > 0:28:20the main gaps, I think, because I know that is just a big no, no.
0:28:20 > 0:28:24There's going to be absolutely loads of colour on it.
0:28:24 > 0:28:29I want to get as many of my pretty coloured flowers on as I can.
0:28:29 > 0:28:32Essentially, I want to just pack it with Helichrysum,
0:28:32 > 0:28:37because I want them to scream out, "Look at us, here we are."
0:28:37 > 0:28:39What about Lena in the corner here?
0:28:39 > 0:28:42It's like a kebab.
0:28:42 > 0:28:44- Skipping rope, maybe.- Yes.
0:28:44 > 0:28:46LENA: I haven't got a clue..
0:28:46 > 0:28:49This is why I'm a painter and decorator,
0:28:49 > 0:28:52and not a flower expert, cos I ain't got a clue on this.
0:28:52 > 0:28:53Oh!
0:28:53 > 0:28:57It's a big task and the time just absolutely flies by.
0:28:57 > 0:28:59It's like, ah...
0:28:59 > 0:29:02Gardeners, you have ten minutes left. Just ten minutes.
0:29:07 > 0:29:11The final stage is to create a focal point to draw the eye.
0:29:11 > 0:29:14I'm just worried that, when that hangs up,
0:29:14 > 0:29:17it's going to sag too much downwards.
0:29:23 > 0:29:25I'm struggling a bit, if I'm honest.
0:29:25 > 0:29:27I think I just garrotted my flowers.
0:29:29 > 0:29:32Well, I thought I'm not going to leave it till the last second to
0:29:32 > 0:29:34hang it, cos it's all top heavy.
0:29:34 > 0:29:36I'm filling in all the little bits that are drooping
0:29:36 > 0:29:38and showing the string.
0:29:40 > 0:29:44Gardeners, you have five minutes left.
0:29:48 > 0:29:51Oh, I've put it in the wrong place.
0:29:51 > 0:29:53- What the centre of your thing? - Yeah, it was there.
0:29:55 > 0:29:57I mean the wire's not a pretty thing,
0:29:57 > 0:30:00and I do have to try and do something about that.
0:30:01 > 0:30:03Knew I should have brought my glasses.
0:30:16 > 0:30:19Gardeners, your time is up.
0:30:19 > 0:30:21Stop what you're doing, step away from the swags.
0:30:21 > 0:30:23Jo Jo, Rob.
0:30:24 > 0:30:25Phew.
0:30:27 > 0:30:29Thank God that's over!
0:30:30 > 0:30:34Jonathan's perfect table swag should have a focal point in the centre,
0:30:34 > 0:30:37no visible rope, and feature helichrysum
0:30:37 > 0:30:39as the predominant flower.
0:30:41 > 0:30:44The helichrysum specimens should be three stems of the same
0:30:44 > 0:30:48variety, equal in size, height, and maturity,
0:30:48 > 0:30:51with a single flower head and a visible open centre.
0:30:53 > 0:30:54First up is Jo Jo.
0:30:56 > 0:31:01Three very uniform size flowers there, Jo Jo.
0:31:01 > 0:31:04I am slightly disappointed that you've not presented longer stems.
0:31:04 > 0:31:06But you've presented these unblemished,
0:31:06 > 0:31:08there's no browning on the petals.
0:31:08 > 0:31:12- Oh, thank you. - Now the swag.
0:31:12 > 0:31:14You have got a great eye for colour.
0:31:14 > 0:31:17You really match and harmonise colours very creatively.
0:31:17 > 0:31:20However, I can see an awful lot of rope,
0:31:20 > 0:31:23and that is because your wiring's not tight enough.
0:31:28 > 0:31:31One attractive feature about helichrysums is how
0:31:31 > 0:31:36the petals just flick back and just enclose the centre of the flower.
0:31:36 > 0:31:41And I'm looking to see those on all three specimens.
0:31:41 > 0:31:44And they're slightly at different stages of maturity,
0:31:44 > 0:31:45just very slightly, Rob.
0:31:45 > 0:31:48Still a greeny tinge in the centre of that one.
0:31:48 > 0:31:50Now the swag.
0:31:50 > 0:31:55You put quite strong, stiff branches of yew into here,
0:31:55 > 0:31:58and they've given it this slightly harsh feel.
0:31:58 > 0:32:01I'd have cut them down into smaller units
0:32:01 > 0:32:03and wired on in little bunches.
0:32:03 > 0:32:06It all moves as two halves,
0:32:06 > 0:32:09and that is those big thick branches of yew that's done that.
0:32:15 > 0:32:19- Helichrysum Kingsize.- Yes.
0:32:19 > 0:32:22We're looking for big bold blooms.
0:32:22 > 0:32:24These two are doing the job, definitely.
0:32:24 > 0:32:28This one's really trying to do the job,
0:32:28 > 0:32:31- but not quite pushing hard enough. - OK, thank you very much.
0:32:31 > 0:32:35And now the swag, it's like you, it's colourful, it's bold,
0:32:35 > 0:32:36it's vibrant.
0:32:36 > 0:32:39It's nice to see people have their own style,
0:32:39 > 0:32:41and you've mixed all these fabulous colours together,
0:32:41 > 0:32:44which is a real picture of a summer allotment.
0:32:44 > 0:32:47However, a few of these rudbeckias are slightly wilted.
0:32:47 > 0:32:49One way to overcome that is to sandwich them
0:32:49 > 0:32:53between a little bit of foliage, so it supports those softer petals,
0:32:53 > 0:32:56and it holds that neck upright, so they don't look quite so floppy.
0:33:01 > 0:33:04I'm very impressed that you've got these three good,
0:33:04 > 0:33:09strong stems, supporting these fabulous blooms.
0:33:09 > 0:33:13And, as we peep just into there, it's full of gold, look.
0:33:13 > 0:33:15All those little individual gold florettes.
0:33:15 > 0:33:18Now, if you were a butterfly, you'd be straight in there.
0:33:18 > 0:33:20It's irresistible.
0:33:20 > 0:33:22But let's have a look at the swag.
0:33:22 > 0:33:24It's got a good pronounced focal point,
0:33:24 > 0:33:27and what a nice marriage of texture between that
0:33:27 > 0:33:32almost velvety amaranthus there and these rough helichrysums.
0:33:32 > 0:33:37One thing that I'm just slightly disappointed to see, Sandra, is
0:33:37 > 0:33:40- you're not hanging level, are you? - No, I'm slightly lopsided.
0:33:40 > 0:33:42You're a little bit lopsided here,
0:33:42 > 0:33:46and I feel like I want to give you an uplift to balance it out.
0:33:52 > 0:33:55Three very classic helichrysums there. Monstrosum?
0:33:55 > 0:33:59- They are, yeah.- Which is one of the oldest varieties.
0:33:59 > 0:34:01Good strong developed centres.
0:34:01 > 0:34:05Nice even blooms, and you've picked nice sturdy stems for them
0:34:05 > 0:34:07which I'm pleased to see.
0:34:07 > 0:34:11Now the swag, you're obviously inspired by eucalyptus.
0:34:11 > 0:34:15- Well, Aussie flower, Aussie foliage. Seemed right.- Ah.
0:34:15 > 0:34:17They look happy together to me.
0:34:17 > 0:34:20Now, I mentioned with Sandra's that I'm looking for
0:34:20 > 0:34:25a pronounced focal point, and then I'm drawn to this, Alan.
0:34:25 > 0:34:28I feel like I want to check the damage under it.
0:34:28 > 0:34:31It's like it's supporting something of an injury.
0:34:31 > 0:34:34But I'm not going to focus too much on that ribbon.
0:34:34 > 0:34:38I want to check that everything is firmly wired in,
0:34:38 > 0:34:42and here I can easily draw out these helichrysums.
0:34:42 > 0:34:46And that's a shame because the rest of it is really securely wired.
0:34:46 > 0:34:49And we've seen you experiment with colour,
0:34:49 > 0:34:53and sometimes be a little bit perplexed about what to choose.
0:34:53 > 0:34:55This week, you've chosen perfectly.
0:34:56 > 0:35:00In Make, Rob leads the way with two Best In Shows.
0:35:00 > 0:35:03Alan and Sandra have one each.
0:35:03 > 0:35:08Jonathan, have you decided who is your Best In Show?
0:35:08 > 0:35:11Well, it boiled down to just two people impressing me.
0:35:12 > 0:35:17Sandra, you presented three helichrysums, which look excellent,
0:35:17 > 0:35:22and you used those helichrysums throughout the garland.
0:35:22 > 0:35:26However, balance did become a bit of an issue.
0:35:26 > 0:35:31And, Alan, you equally presented three good helichrysums,
0:35:31 > 0:35:35with those helichrysums running throughout that swag.
0:35:35 > 0:35:37That bow was a weakness.
0:35:37 > 0:35:41As were those few that didn't quite get wired in tight enough.
0:35:41 > 0:35:45And that's why, Sandra, you've won Best In Show.
0:35:45 > 0:35:46Oh, thank you.
0:35:46 > 0:35:48APPLAUSE Well done, you.
0:35:52 > 0:35:55I can't believe it. I'm really, really happy!
0:35:55 > 0:35:57I thought Alan had me for a minute!
0:35:57 > 0:35:59Call the police! Sandra nicked the swag,
0:35:59 > 0:36:03or call the police to arrest me for bow tie tying, I don't know.
0:36:03 > 0:36:06It was another close, but no cigar.
0:36:06 > 0:36:08There is only one challenge left now
0:36:08 > 0:36:12and I'm going to have to really bust my gut to win something there.
0:36:14 > 0:36:18Now, normally at this time of night, I'd say to you go home,
0:36:18 > 0:36:22get a good night's sleep before Thane's Eat challenge tomorrow.
0:36:22 > 0:36:26However, Thane wants you to make a chutney and a pickle
0:36:26 > 0:36:31using your okra, and other ingredients from your allotments.
0:36:31 > 0:36:33Now, some of these things may need brining,
0:36:33 > 0:36:36and the best thing to do is to brine them overnight.
0:36:36 > 0:36:39You have 30 minutes, and the clock starts now.
0:36:43 > 0:36:46Brining is used in pickling to remove excess moisture
0:36:46 > 0:36:50from the vegetables to avoid diluting the vinegar.
0:36:50 > 0:36:52It's just going to drip through there overnight.
0:36:52 > 0:36:54Just makes them crispier.
0:36:54 > 0:36:56Two ways of brining. One you dry salt.
0:36:56 > 0:36:59Now, you dry salt wet vegetables.
0:36:59 > 0:37:01You cut it and you just sprinkle plain salt on,
0:37:01 > 0:37:03and leave it overnight.
0:37:03 > 0:37:05That's my bowl of eyeballs.
0:37:05 > 0:37:07But if you've got something like an onion,
0:37:07 > 0:37:09what you do is you make a brine solution,
0:37:09 > 0:37:13and you put the vegetables into the brine, leave them overnight.
0:37:13 > 0:37:16Take them out the next day, wash them, dry them, and carry on.
0:37:16 > 0:37:18But Alan's using neither method.
0:37:18 > 0:37:23Okra's quite a dry vegetable anyway, and I'm pickling it in a hot
0:37:23 > 0:37:28brine bath, or a hot pickling bath, in water in the jars tomorrow.
0:37:28 > 0:37:30At least I won't have any washing up.
0:37:33 > 0:37:36That's it, gardeners, your time is up.
0:37:36 > 0:37:39Brining all on the go, except for you, Alan.
0:37:39 > 0:37:43All of you can now go home and get some sleep,
0:37:43 > 0:37:45ready to take on Thane tomorrow.
0:37:45 > 0:37:47Good night.
0:37:47 > 0:37:48See you in the morning.
0:38:02 > 0:38:06It's the second day of the semifinal, and our gardeners have
0:38:06 > 0:38:09only the Eat challenge left to face before our experts have to
0:38:09 > 0:38:14decide which two of them will be leaving the allotment for good.
0:38:14 > 0:38:17It feels a little bit like we're in the final leg of the race,
0:38:17 > 0:38:20and, you know, I'm just, like, racing to get to the end.
0:38:20 > 0:38:22And I'm just trying to tell myself, "Don't trip up".
0:38:22 > 0:38:25I'm so close now, I'm one challenge away from the final,
0:38:25 > 0:38:26and I've got to get in that final.
0:38:26 > 0:38:29Anything can happen when you're under pressure, with any of us.
0:38:29 > 0:38:32So it's just impossible for me to tell.
0:38:32 > 0:38:36After brining their vegetables overnight, the gardeners now have
0:38:36 > 0:38:38to make a pickle and a chutney.
0:38:38 > 0:38:42One of which must contain okra.
0:38:42 > 0:38:45This is your last chance to shine.
0:38:45 > 0:38:48You have an hour and 15 minutes.
0:38:48 > 0:38:51Good luck, the clock starts now.
0:38:53 > 0:38:56Pickles and chutneys are the bedrock of preserving,
0:38:56 > 0:38:59and they're essential in my book. But you've got to get them right.
0:38:59 > 0:39:04My perfect pickle will be crisp, crunchy, brightly coloured,
0:39:04 > 0:39:07and really zinging with flavour.
0:39:09 > 0:39:14I'm just preparing the vinegar for my pickle, which is
0:39:14 > 0:39:15called Picked On The Patch.
0:39:15 > 0:39:19It's just going to be some pickled shallots, and I'm going to put
0:39:19 > 0:39:22a few little cucamelons in as well to add a bit of colour.
0:39:22 > 0:39:24They just grow on a tiny little vine,
0:39:24 > 0:39:27and they taste like tiny little cucumbers.
0:39:27 > 0:39:31This is called Essential Pickles.
0:39:31 > 0:39:36It's basically okra, shallots, and these are little courgettes,
0:39:36 > 0:39:39and I just sort of made it into a little flower.
0:39:39 > 0:39:41With pickles, you can see the whole thing,
0:39:41 > 0:39:43so use good quality, good looking vegetables.
0:39:43 > 0:39:45You want your handsome onions in there.
0:39:45 > 0:39:49You want to use a vinegar that's 6%, cos it's all important.
0:39:49 > 0:39:51The vinegar is your preservative.
0:39:51 > 0:39:57I'm making a rainbow pickle, it has cucumber and baby corn in it.
0:39:57 > 0:40:00I've just put some soy sauce and sesame oil into my vinegar.
0:40:00 > 0:40:03This is more of a Chinese-style pickle.
0:40:03 > 0:40:07My pickle is going to be called Pickle My Fingers.
0:40:07 > 0:40:09Ladies' fingers, you know.
0:40:09 > 0:40:13So it's going to be okras, the gherkins, the sturgeon seeds.
0:40:13 > 0:40:18So they're sort of like the poor man's caper, I think they call them.
0:40:20 > 0:40:23With their pickling solutions simmering, they turn their
0:40:23 > 0:40:25attention to their chutney.
0:40:25 > 0:40:28Jim says that okra is very difficult to grow,
0:40:28 > 0:40:31how difficult is it to cook?
0:40:31 > 0:40:34Very, because it's very mucilaginous. It's gelatinous.
0:40:34 > 0:40:37- So when you chuck... - Mucilaginous?!
0:40:37 > 0:40:40- Slimy.- Oh, OK.
0:40:40 > 0:40:43So, gelatinous, so when you chop it up, that slime can come out.
0:40:43 > 0:40:47I think my chutney is a little bit of a strange one,
0:40:47 > 0:40:52because it's got rhubarb and okra, and onion, and chilli.
0:40:52 > 0:40:55So I feel like, because it's such a deviation
0:40:55 > 0:41:01from the chutney-making norms, I called it a Chut-anomaly.
0:41:01 > 0:41:03So it's an anomaly of a chutney.
0:41:03 > 0:41:06It's called Gluttony Chutney, just because, basically,
0:41:06 > 0:41:08when you've got an allotment, or you grow your own veg,
0:41:08 > 0:41:10you always have a glut of certain things.
0:41:10 > 0:41:13I'm using some courgettes in there, I've got loads of onions
0:41:13 > 0:41:15and shallots, I've put those in.
0:41:15 > 0:41:19Alan is also taking advantage of a glut on his allotment.
0:41:19 > 0:41:21I'm making a runner bean chutney.
0:41:21 > 0:41:24Done a runner chutney, cos they always run away with you
0:41:24 > 0:41:27in the summer. The chutney has got French and runner beans.
0:41:27 > 0:41:30It's got a little bit of English mustard to give it a bit of life,
0:41:30 > 0:41:33and a bit of apple as well, cos it just gives it that consistency.
0:41:33 > 0:41:37Lena's chutney is called Wotto's Onion Surprise,
0:41:37 > 0:41:39named after her dad Wotto.
0:41:39 > 0:41:43My dad swears by onions to be a really good medicine.
0:41:43 > 0:41:45It's a layer of onions, a layer of milk, layer of onions,
0:41:45 > 0:41:49layer of milk. So the juice that you get off it used to cure colds.
0:41:49 > 0:41:54My dad used to say it tastes really bad, but it's really good vitamins.
0:41:54 > 0:41:56Lena here, she's got some lovely courgette
0:41:56 > 0:41:58or marrow or something there.
0:41:58 > 0:42:01That's got quite a tough skin, do you take the skin off?
0:42:01 > 0:42:05It's really important that this is delicious.
0:42:05 > 0:42:09That, when you eat it, you don't get a mouthful of skin.
0:42:09 > 0:42:12- There is nothing worse than a mouthful of skin.- No.
0:42:16 > 0:42:20Gardeners, 30 minutes left. 30 minutes, everybody.
0:42:20 > 0:42:23Quite a lot of liquid to boil off now gradually.
0:42:23 > 0:42:27It's a slow recipe, so I knew I was probably pushing it a bit.
0:42:27 > 0:42:31These are my spices and I've put them in a little muslin bag,
0:42:31 > 0:42:34so that I don't have to try and fish them out a bit later on.
0:42:34 > 0:42:38I don't want Thane to be biting into a pepper or anything like that.
0:42:40 > 0:42:45I'm just using some dried goji berries instead of what you
0:42:45 > 0:42:50normally would use in a chutney, I guess, which is raisins.
0:42:50 > 0:42:53Goji berries have always been used in Chinese cooking.
0:42:53 > 0:42:57So they were in my store cupboard, they went in the chutney.
0:42:59 > 0:43:02While their chutneys reduce down, the gardeners start packing
0:43:02 > 0:43:03their pickle jars.
0:43:03 > 0:43:06I just want to make sure they all fit in nicely.
0:43:08 > 0:43:13I'm just trying to get them in some kind of pattern.
0:43:15 > 0:43:18Putting some lemon slices in.
0:43:18 > 0:43:21I'm trying to get all the stuff immersed.
0:43:22 > 0:43:26Alan is pickling okra, fennel and chilli.
0:43:26 > 0:43:30but he was the only gardener not to brine his vegetables overnight.
0:43:30 > 0:43:33He's going to water bath his pickles, which is
0:43:33 > 0:43:35another way of sterilising them.
0:43:35 > 0:43:38So what you do is you use a less acidic vinegar,
0:43:38 > 0:43:40so you might get a better taste.
0:43:40 > 0:43:43But you have to cook them for ten minutes in a simmering pan
0:43:43 > 0:43:46completely covered to sterilize them in the old-fashioned way.
0:43:46 > 0:43:49- Like boiling a baby's bottle.- Oh.
0:43:52 > 0:43:55Ooh, ooh, Alan.
0:43:55 > 0:43:57- Exciting.- Very good.
0:43:57 > 0:44:00- It is, isn't it? - Well done, you, for trying it.
0:44:00 > 0:44:03I'm doing it this way, cos okra's a bit of a tricky vegetable.
0:44:03 > 0:44:06Did you find a recipe for pickled okra or is this just your...?
0:44:06 > 0:44:09No, I found several recipes for pickled okra, and then I sort of
0:44:09 > 0:44:12looked to see what I could adapt to use the things that are on the plot.
0:44:12 > 0:44:16And the chutney's looking good. Thickening up.
0:44:16 > 0:44:19The okra doesn't really have any flavour, it's just like a booster.
0:44:19 > 0:44:22That's why I've not used too many, I've only used five.
0:44:22 > 0:44:24Just because it can go really gloopy,
0:44:24 > 0:44:26and it almost turns into wallpaper paste.
0:44:26 > 0:44:30Maybe I should taste it. Oh, God.
0:44:34 > 0:44:35Yum.
0:44:35 > 0:44:37SHE LAUGHS
0:44:38 > 0:44:41What kind of chutney is that one?
0:44:41 > 0:44:45This is actually a rhubarb and okra chutney.
0:44:45 > 0:44:47Have you had rhubarb in a chutney?
0:44:47 > 0:44:48I've never had rhubarb in a chutney.
0:44:48 > 0:44:50Is it your own invention?
0:44:50 > 0:44:54Yeah, I think it may have been a world first!
0:44:56 > 0:44:59Gardeners, you have five minutes left.
0:44:59 > 0:45:01Oh.
0:45:05 > 0:45:08It looks like chutney, tastes like chutney.
0:45:08 > 0:45:12Just hope it tastes like the chutney Thane's got in her head.
0:45:12 > 0:45:17Think she's going to say it's a little bit crunchy, but...oh, well.
0:45:17 > 0:45:19My dad would say, "Go on, girl, you've done your best."
0:45:19 > 0:45:21That's all you can do.
0:45:29 > 0:45:32Gardeners, time's up. Stop.
0:45:32 > 0:45:33Stop, stop.
0:45:38 > 0:45:43To win Best In Show, the pickles should be crunchy, bright in colour,
0:45:43 > 0:45:46and well packed and attractively arranged in the jar.
0:45:46 > 0:45:50The chutney should have an even chop, with well-balanced flavours,
0:45:50 > 0:45:55and be reasonably firm with no large pieces, skin, or hard spices.
0:45:57 > 0:46:00First up is Rob with his pickled shallots, chilli, and
0:46:00 > 0:46:04cucamelons, and his okra-based Gluttony Chutney.
0:46:04 > 0:46:06We're going to start with your pickle.
0:46:06 > 0:46:10But before I open the jar, I can see one problem, which is
0:46:10 > 0:46:13that, in order for a pickle to keep, everything has to be under
0:46:13 > 0:46:15the level of the vinegar.
0:46:15 > 0:46:18And the trouble with vegetables is they're pesky,
0:46:18 > 0:46:21and they tend to float up.
0:46:21 > 0:46:23So what you can do, you can either get
0:46:23 > 0:46:27a couple of sticks of something like rosemary, thick woody rosemary,
0:46:27 > 0:46:29and make a little cross on the top,
0:46:29 > 0:46:31and push that down to hold your pickles down.
0:46:31 > 0:46:33- Right.- Or you can buy plastic pickle holders.
0:46:33 > 0:46:35You may not have known they existed,
0:46:35 > 0:46:37but, in picklers' world, they're very big!
0:46:45 > 0:46:47- Crunchy.- Mmm.
0:46:48 > 0:46:50That works quite well.
0:46:50 > 0:46:52I wonder if you might have put a few more spices in your vinegar,
0:46:52 > 0:46:54just to round them out a little bit?
0:46:54 > 0:46:57I just put some garlic and some black peppercorns
0:46:57 > 0:46:59when I was heating it, yeah.
0:46:59 > 0:47:02You could have perhaps left the black pepper in,
0:47:02 > 0:47:04cos we're going to get a lot of heat from the chilli.
0:47:04 > 0:47:07So I think another layer of flavour from the black pepper might
0:47:07 > 0:47:08have been quite good.
0:47:08 > 0:47:10- OK, thank you.- That's good.
0:47:10 > 0:47:14I'm going to try your chutney now.
0:47:14 > 0:47:15A nice chutney consistency.
0:47:19 > 0:47:23- Sadly, I think your okra is rather lost.- OK.
0:47:23 > 0:47:26I was hoping the okra would be the star of the show.
0:47:26 > 0:47:28Well done for using a lot of vegetables.
0:47:28 > 0:47:31I'm kind of looking for some okra.
0:47:31 > 0:47:35Sandra has produced her Essential Pickles, featuring okra,
0:47:35 > 0:47:37courgette, and shallots.
0:47:37 > 0:47:41And a veggie glut chutney.
0:47:41 > 0:47:44- You've got the same problem of floating pickles.- Yeah.
0:47:50 > 0:47:53The okra is crisp, I'd expect it to be.
0:47:53 > 0:47:55The onions are also crisp, they're a good size.
0:47:55 > 0:47:58- You've slightly shot yourself in the foot, though.- How?
0:47:58 > 0:48:02Putting in the courgette. Cos you dry salted it, didn't you?
0:48:02 > 0:48:05- Yes, I did. - And it's very, very salty.
0:48:05 > 0:48:06Oh, is it?
0:48:06 > 0:48:10Right, swaps over, and this is your chutney.
0:48:10 > 0:48:12Looks very pleasant.
0:48:12 > 0:48:14The chop is quite even.
0:48:19 > 0:48:23- Interestingly enough this hasn't got enough salt in it.- Hmm.
0:48:23 > 0:48:26It's very sweet and, if you're using sweet vegetables, you can use
0:48:26 > 0:48:29a recipe as a guide, and what I do is
0:48:29 > 0:48:32I put half the amount of sugar in when I start cooking, because
0:48:32 > 0:48:37it's much easier adding it than trying to take it out at the end.
0:48:37 > 0:48:41Next, it's Lena's Pickle Me Fingers, featuring okra and gherkins,
0:48:41 > 0:48:44and her Wotto's onion surprise chutney.
0:48:45 > 0:48:49I love the names of your things. Pickle My Fingers.
0:48:49 > 0:48:53Very, very lovely lemons on the top. They look very beautiful.
0:48:53 > 0:48:56- Hold the things in.- You were trying with the lemons, well done.
0:48:56 > 0:48:58I was trying, I was trying.
0:48:58 > 0:49:02Well done. And these, I believe, are prize-winning okra.
0:49:02 > 0:49:05- They are.- These are the okra that floated Jim's boat.
0:49:05 > 0:49:06They are.
0:49:11 > 0:49:15The okra is very good, nice and crisp.
0:49:15 > 0:49:18Leaving the skin on your gherkins when they're that size has meant
0:49:18 > 0:49:21that I've had rather more skin in my mouth than I like.
0:49:23 > 0:49:25A good attempt.
0:49:25 > 0:49:28Looking at the texture, the chop's very good, very even.
0:49:33 > 0:49:36It's got quite a kick. Quite a lot of vinegar.
0:49:38 > 0:49:40Just having a moment.
0:49:40 > 0:49:42It's not cooked enough.
0:49:42 > 0:49:48This is fresh and crispy in its own fashion, perfect valid.
0:49:48 > 0:49:51But not what I probably would call a chutney.
0:49:51 > 0:49:56Next, it's Jo Jo's rainbow pickle of cucumbers, chillies and corn,
0:49:56 > 0:50:00and her Chut-anomaly featuring okra and rhubarb.
0:50:00 > 0:50:02Beautifully presented, a lovely looking pickle.
0:50:05 > 0:50:10And because of this type of pickle you've used, long thin pickles,
0:50:10 > 0:50:14you've been able to shove them right down underneath the vinegar.
0:50:14 > 0:50:16So they stay. Well done.
0:50:23 > 0:50:27It's crunchy, the sweetcorn, it's really working very well.
0:50:27 > 0:50:30With the slightly salty cucumber.
0:50:30 > 0:50:32But because we've offset it,
0:50:32 > 0:50:34and you're eating the two together, it's working well.
0:50:34 > 0:50:37I'm a little bit worried about the sesame oil,
0:50:37 > 0:50:41because sesame oil might make this keep slightly less long.
0:50:41 > 0:50:45So I would suggest this probably should be kept in the fridge.
0:50:45 > 0:50:48So onto your chutney, but look at the rain.
0:50:49 > 0:50:53Now, we've got some cooked okra, and cooked rhubarb in here,
0:50:53 > 0:50:56- and both of them can be quite slimy when they're cooked.- Yes.
0:51:05 > 0:51:07Yes, it's all right.
0:51:07 > 0:51:11It's all right. Oh, yay.
0:51:11 > 0:51:14It's a very different texture to anything I'm used to.
0:51:14 > 0:51:17There is a glueyness about it.
0:51:17 > 0:51:20But the flavours work very well together.
0:51:21 > 0:51:25Finally, it's Alan with his "the crunch" pickled okra,
0:51:25 > 0:51:28and Done A Runner chutney packed with runner beans.
0:51:34 > 0:51:36I think you can probably hear the crunch.
0:51:36 > 0:51:39So phew, one good thing.
0:51:40 > 0:51:45The cooking process has made the okra very slightly slimy.
0:51:45 > 0:51:49That gelatinous substance is much more present,
0:51:49 > 0:51:51because it has been cooked.
0:51:54 > 0:51:55Nice fine chop.
0:52:00 > 0:52:04I think it's too sweet. It's too sweet.
0:52:04 > 0:52:06It's a dark colour.
0:52:06 > 0:52:10If I was making this, I might have put in some bright red pepper.
0:52:10 > 0:52:14We need a bit of visual eye catching with it, and it doesn't have that.
0:52:16 > 0:52:20So far in the Eat challenge, Alan, Lena, and Sandra
0:52:20 > 0:52:22each have one Best In Show.
0:52:22 > 0:52:26But Rob and Jo Jo have yet to win over Thane.
0:52:26 > 0:52:29Well done. Semifinal quality pickles.
0:52:29 > 0:52:32You really have raised your game.
0:52:32 > 0:52:35The winner of my Best In Show goes to someone who brought me
0:52:35 > 0:52:38two very good examples of what I asked for.
0:52:38 > 0:52:42The winner of my Best In Show is Jo Jo.
0:52:42 > 0:52:44APPLAUSE
0:52:44 > 0:52:46Come on.
0:52:49 > 0:52:51Very well done.
0:52:51 > 0:52:52Well done.
0:52:52 > 0:52:54Thank you!
0:52:54 > 0:52:55Thank you, gardeners and well done,
0:52:55 > 0:52:59you have completed all of this week's challenges.
0:52:59 > 0:53:01Now, Jim and Jonathan
0:53:01 > 0:53:07and Thane have to decide who is worthy of a place in the final.
0:53:13 > 0:53:18I'm happy that I won, but with only five gardeners left in the allotment
0:53:18 > 0:53:23it's really, really a tough decision for the judges to make.
0:53:23 > 0:53:26It would be amazing to get through to the finals.
0:53:26 > 0:53:30It would be brilliant, it would be scary.
0:53:30 > 0:53:34It would be absolutely traumatising to go home now,
0:53:34 > 0:53:35rather than make it to the final.
0:53:38 > 0:53:41So this is the semifinals,
0:53:41 > 0:53:44the moment that we lose two of our gardeners.
0:53:44 > 0:53:47- Mmm.- Thane, for you, who's on the danger list?
0:53:47 > 0:53:49It has to be Alan.
0:53:49 > 0:53:52I was very, very disappointed with his pickle and his chutney.
0:53:52 > 0:53:57He won last week, but this week, his game just fell right off.
0:53:57 > 0:53:59He's certainly never won a Grow with me,
0:53:59 > 0:54:02and it's always, you know, could do better.
0:54:02 > 0:54:04He was just pipped to the post by Sandra for me this week,
0:54:04 > 0:54:06so he was quite close.
0:54:06 > 0:54:08I know he can grow flowers, and he's tried
0:54:08 > 0:54:11so hard to do something creative each week with what he's grown.
0:54:11 > 0:54:15And he did that this week, but just not quite enough.
0:54:15 > 0:54:16That bow.
0:54:16 > 0:54:18Thane, anyone else who worries you?
0:54:18 > 0:54:23- Lena.- Lena? - Now, Lena won my first Best In Show,
0:54:23 > 0:54:27but since then she's never really got it together.
0:54:27 > 0:54:28Really? Jonathan?
0:54:28 > 0:54:30There's elements that are good,
0:54:30 > 0:54:33but she never combines those elements into a prize-winning
0:54:33 > 0:54:37exhibit, with flowers or the creation she produces.
0:54:37 > 0:54:42- She won your Best In Show this week. - She did indeed, and won it well.
0:54:42 > 0:54:44But we're looking for more at this semifinal stage, aren't we?
0:54:44 > 0:54:46It's not just three good okra.
0:54:46 > 0:54:49And we're standing here by Rob's station.
0:54:49 > 0:54:51Has Rob performed for you?
0:54:51 > 0:54:54He did the second week with the cucumbers. That was good.
0:54:54 > 0:54:58He's quite a good flower grower. He's won Make challenge twice.
0:54:58 > 0:55:01With the flowers as well, he's thinking about
0:55:01 > 0:55:03- how he's going to do it. - There's a theme, there's a look.
0:55:03 > 0:55:06- Exactly.- He's done some really good things for me.
0:55:06 > 0:55:07I mean, he messed up this week big time.
0:55:07 > 0:55:10Beautiful pickle, but where was his okra?
0:55:10 > 0:55:13Absolutely rookie mistake in a semifinal.
0:55:13 > 0:55:16But on the other hand, he obviously enjoys cooking,
0:55:16 > 0:55:18he's got a story to tell about everything he's doing.
0:55:18 > 0:55:20And he has got a good allotment.
0:55:20 > 0:55:22Yeah, I'll give you that.
0:55:22 > 0:55:27Well, you have to decide who will be the finalists,
0:55:27 > 0:55:29and who do we say goodbye to?
0:55:29 > 0:55:31- It's in your hands.- Tough one. - Good luck.
0:55:31 > 0:55:33- Thank you.- Thank you, we'll need it.
0:55:33 > 0:55:35- Right.- And we are looking for an all-rounder, aren't we?
0:55:35 > 0:55:38- Absolutely.- And it's growing it, it's using it,
0:55:38 > 0:55:40it's making things from it,
0:55:40 > 0:55:43- and that's what we've got to remember for the final.- Absolutely.
0:55:49 > 0:55:54Gardeners, well done. We all heartedly congratulate you.
0:55:54 > 0:55:58However, we can only take three of you into the grand final.
0:55:59 > 0:56:05This has made the experts' decision even tougher than usual.
0:56:05 > 0:56:10But the two people we're bidding farewell to today are...
0:56:16 > 0:56:17Alan...
0:56:18 > 0:56:20..and...
0:56:20 > 0:56:22Lena.
0:56:23 > 0:56:25OK, cool, fantastic.
0:56:25 > 0:56:27Well done, congratulations.
0:56:27 > 0:56:30Well done. Well done, congratulations.
0:56:30 > 0:56:31You all right?
0:56:34 > 0:56:36It's been an amazing competition.
0:56:36 > 0:56:40I am so proud of myself for getting to the semifinals.
0:56:40 > 0:56:43I met some amazing people that are now going to be my friends
0:56:43 > 0:56:48until forever cos we've got one thing in common -
0:56:48 > 0:56:50we're all lovely passionate gardeners.
0:56:52 > 0:56:54I have landed up on the compost heap.
0:56:54 > 0:56:57Almost there, but a week too soon.
0:56:57 > 0:56:59It's been a lot of fun, I've met some great people.
0:56:59 > 0:57:01I've grown some interesting crops,
0:57:01 > 0:57:03I've learnt a lot interesting things.
0:57:03 > 0:57:06No regrets, I think the right three people have gone through
0:57:06 > 0:57:07to the final.
0:57:07 > 0:57:11Well, we've got our three finalists.
0:57:11 > 0:57:14Congratulations, you've made it!
0:57:14 > 0:57:18I think what we have here is three people who really,
0:57:18 > 0:57:19really want to win.
0:57:19 > 0:57:22But I want to win the most!
0:57:22 > 0:57:25Despite us being friends
0:57:25 > 0:57:28and wanting to get on with each other, I think it's going to get
0:57:28 > 0:57:32really, really tough and might be a few gardening gloves coming off.
0:57:32 > 0:57:36Now I've got to really showcase what I've grown and what I can make,
0:57:36 > 0:57:39and what I can do with everything on that plot.
0:57:39 > 0:57:42That entire plot, next week, is coming into that greenhouse.
0:57:50 > 0:57:54Next time, it's the final.
0:57:54 > 0:57:57Jim sets a double grow challenge where the gardeners will be
0:57:57 > 0:57:59asked to present cauliflowers...
0:57:59 > 0:58:01Look at that great big whopper.
0:58:01 > 0:58:02..and cape gooseberries.
0:58:02 > 0:58:05That is green, it's just not matured.
0:58:05 > 0:58:07In Make, it's a super-sized task...
0:58:07 > 0:58:11I've got no experience of a floral art whatsoever.
0:58:11 > 0:58:14..and a triple Eat challenge featuring cocktails...
0:58:14 > 0:58:15Whoa!
0:58:15 > 0:58:17..canapes...
0:58:17 > 0:58:18It's a little bland.
0:58:18 > 0:58:20..and confectionary.
0:58:20 > 0:58:23While they're very, very pretty, they're not quite big enough.
0:58:23 > 0:58:25Who will be triumphant?
0:58:25 > 0:58:29The winner of the Big Allotment Challenge is...