Horticulture, Cookery and Crafts

Closing date for free entries 14th August 2024. Late entries will be charged at 50p per class.  All classes are open, unless otherwise stated. Exhibits must be at the hall by 10am on Saturday 17th of August.

Flower Arrangements

1st: £2, 2nd: £1, 3rd: 50p

In all exhibits plant material must predominate; natural plant material comprises foliage, flowers, fruit, vegetables and seaweed. Backgrounds, bases, containers and drapes may all be included.

  1. Celebration (60cm x 60cm x height 25cm max)
  2. Summer Joy (45cm x 45cm x height 25cm max)
  3. Wild and Wonderful (hand tied bouquet)
  4. Sunset Splendour (arrangement in a container max diameter 20cm)
  5. Hand held posy
  6. Floral arrangement predominantly roses (35cm x 35cm x height 45cm max)
  7. Joyful (novice arrangement in a basket, max diameter  25cm)
    A novice is an exhibitor who has not won a prize for floral arrangements at Christow Show during  previous 2 years.
Flowers

1st: £2, 2nd: £1, 3rd: 50p     Except class 8: £10, £5, £3

  1. Top vase (competition rules apply)
  2. Vase of 5 roses (HT one or more varieties)
  3. Single stem hybrid tea rose in vase
  4. Single stem floribunda/cluster rose in vase
  5. Collection of 10 stems of flowers in vase (3 varieties)
  6. 5 fuchsia flowers (one variety, in a block of oasis)
  7. 7 stems of sweet peas in vase
  8. 3 stems of hydrangea in vase (one colour)
  9. 3 cactus dahlias in vase
  10. 5 pompom dahlias in vase (blooms not exceeding 5cm diameter)
  11. 3 decorative dahlias in vase
  12. 3 gladioli in vase
  13. 5 asters in vase
  14. Flowering plant in pot (max pot diameter 18cm)
  15. Potted plant  – non flowering (max pot diameter 18cm)
  16. Miniature garden with or without a building (max 36cm x 25cm)
  17. Cactus or succulent (max pot diameter 18cm)
Children and Teenagers

1st: £2, 2nd: £1, 3rd: 50p

16 years and under.  Age must be shown on the Exhibitor’s card. Work must have been completed in the current year.

Cookery classes marked with * have recipes provided. Where no specific recipe is given, exhibitors may use their own.

Under 5’s

  1. Summer (drawing, painting or print on A4 paper)
  2. Chocolate krispies (5 on a plate)*
  3. Necklace made from buttons or beads

Age 5 – 7 years

  1. Miniature garden (seed tray or similar, max 36cm x 25cm)
  2. A miniature picnic (plasticine, clay, dough or similar)
  3. My dream house (drawing or painting on A4 paper)
  4. Junk modelling – robot (maximum height 40cm)
  5. A pair of decorated gingerbread men/ladies

Age 8 – 11 years

  1. Miniature garden representing a favourite book (submit together with book title – seed tray or similar max 36cm x 25cm)
  2. Decorated shoe or welly
  3. Christow Show scene on a postcard (approximately 15cm x 11cm)
  4. Butterfly collage (mixed material/media on A3)
  5. Chocolate chip biscuits (5 on a plate)*

Age 12 – 16 years

  1. Summer scene made using plasticine or clay figures (maximum figure size 8cm)
  2. An item made in the last 12 months
  3. Japanese or Zen garden on a dinner plate
  4. Decorated fairy cakes (5 on a plates)

Other Children’s Classes  (open unless specified)

  1. An arrangement of garden flowers (restricted to children of primary school age living within the show district)
  2. Animal made from fruit/vegetables
  3. Fancy dress parade – may be mounted or on foot
Art and Craft

1st: £2, 2nd: £1, 3rd: 50p

Open to all ages: adults, teenagers and children.

  1. A knitted garment or item (not previously entered)
  2. A crocheted garment or item (not previously entered)
  3. Any machine or hand sewn item made in the last 12 months (includes quilting, applique, dressmaking and similar)
  4. Still life  (A4 excluding frame, any medium)
  5. Seascape (A4 excluding frame, any medium)
  6. Painted pebble
  7. Stuffed animal/toy (maximum height 30cm)
  8. Anything made from any other material during the past 12 months (e.g. wood, ironwork)
Horticulture

1st: £2, 2nd: £1, 3rd: 50p except class 54: £10, £5, £3. Classes 81-87: prize cards only & Class 96: Cup (no points)

  1. Top Tray (competition rules apply)
  2. 5 potatoes (coloured)
  3. 5 potatoes (white)
  4. 3 carrots
  5. 3 onions (8oz or under)
  6. 3 onions (over 8oz)
  7. 5 spring onions
  8. 5 shallots (under 30mm pickling)
  9. 5 shallots (over 30mm culinary)
  10. 3 garlic bulbs
  11. 5 runner beans (one variety)
  12. 2 cabbages (one variety)
  13. 3 beetroot (round)
  14. 3 courgettes (under 150mm)
  15. Vegetable marrow pair (380mm or under)
  16. 5 stems of parsley in a jar
  17. 5 pods of green peas (one variety)
  18. 2 lettuce
  19. 3 sticks rhubarb
  20. 2 ridge cucumbers
  21. 2 indoor cucumbers
  22. 5 French or dwarf beans
  23. Tomatoes (5 with calyx)
  24. Tomatoes, small or cherry (5 with calyx)
  25. Tomatoes, plum (5 with calyx)
  26. Tomatoes, yellow (5 with calyx)
  27. Jar of home grown fresh culinary herbs
  28. Any other vegetable (not included in previous classes)
  29. Longest runner bean
  30. Longest parsnip
  31. Longest carrot
  32. Heaviest potato
  33. Heaviest marrow
  34. Heaviest onion
  35. Strangest shaped vegetable
  36. Dish of 5 apples (cooking)
  37. Dish of 5 apples (dessert)
  38. Dish of 5 plums (with stalks)
  39. Dish of any other fruit with stalks (not included in other classes)
  40. 2 aubergines
  41. 2 capsicums (sweet peppers. Green, yellow or red)
  42. 2 chilli peppers
  43. 1 pumpkin/squash
  44. Best kept allotment in Christow (winner from 2023 show not eligible)
Cookery, Preserves and Eggs

1st: £2, 2nd: £1, 3rd: 50p

Cookery classes marked with * have recipes provided. Where no specific recipe is given exhibitors may use there own.

  1. Vegan banana loaf*
  2. Fruit cake
  3. Ginger cake
  4. Cheese and onion quiche/flan
  5. Loaded brownies*
  6. Vegan Walnut biscuits (5 on a plate)*
  7. Open cake competition (any size/shape/flavour. Cupcakes not eligible)
  8. White bread loaf (1lb approx. On a board)
  9. Wholemeal bread loaf (1lb approx. On a board)
  10. Focaccia (3 squares on a plate)*
  11. Cheese scones (5 on a plate)
  12. Decorated cupcakes (3 on a plate)
  13. Jar of lemon curd
  14. Jar of raspberry jam
  15. Jar of plum jam
  16. Jar of fruit jelly
  17. Jar of orange marmalade
  18. Jar of fruit marmalade (other than orange)
  19. Jar of tomato chutney
  20. 5 eggs (any colour)

Men’s Classes

117: Cup and Wooden Spoon 118: President’s Prize

  1. Chocolate layer cake*
  2. Teign Valley Champion boiled egg
Beverages

1st: £2, 2nd: £1, 3rd: 50p

  1. Bottle of red wine (any type)
  2. Bottle of white wine (any type)
  3. Bottle of beer, cider or perry
  4. Bottle of any other alcoholic beverage
  5. Bottle of any non-alcoholic beverage

Please note: wine should be presented in a clear glass bottle, preferably punted at the base, with flanged cork, so that the cork can be removed. The label should be approximately two inches from the bottom of the bottle.

 

Honey

1st: £2, 2nd: £1, 3rd: 50p

124. 454g jar of clear honey

125. 454g jar of consistently set honey

126. Product made from pure beeswax

127. One comb of English honey for extracting

128. Item/product made using hive products (excluding pure honey, wax or mead)


Photography

1st: £2, 2nd: £1, 3rd: 50p

  1. Under 16 years – Happiness
  2. 16 years and over – Out and about in the Teign Valley
Recipes

Class 26   Chocolate Krispies

Ingredients

100g milk and 50g dark chocolate, broken into pieces

100g butter

4 tbsp golden syrup

100g puffed rice

For the decorations: 50g melted milk chocolate, sprinkles, mini marshmallows, smarties, buttons etc.

Method

Melt the chocolate with the butter and golden syrup over low heat. Stir until smooth, then take off the heat and stir in the puffed rice, coating them gently with the chocolate until they are all completely covered. Divide the mixture between nine cupcake paper cases – it’s easier if you slide these into a muffin tin as it will help them hold their shape. Leave to set. If you want them to set faster, put them in the fridge for 1 hr. Once cool, drizzle the 50g melted milk chocolate over the krispies and then decorate with chosen sweets.


Class 37   Chocolate Chip Biscuits

Ingredients

100g unsalted butter, slightly softened

125 g golden caster sugar

1 large free-range egg

½ teaspoon vanilla extract

200 g self-raising flour

1 pinch of fine sea salt

100g quality chocolate, (use a mixture of milk and dark, if you like)

Method

Preheat the oven to 170ºC. Line two baking sheets with greaseproof paper.

Beat the butter and sugar in a large bowl until pale and creamy. Crack in the egg, add the vanilla and mix well. Sift in and fold through the flour and salt. Roughly chop and stir in the chocolate.

Roll tablespoons of the dough into balls and place onto the lined trays. Cover and chill in the fridge for 15 minutes.

Flatten the balls slightly with your fingers, then place them in the hot oven for 10 to 12 minutes, or until lightly golden (make sure you don’t overdo them – the chewier the better). Leave to cool completely.


Class 97  Banana loaf (vegan)

Ingredients

3–4 very ripe bananas (about 325g/11½oz peeled weight), mashed using a fork

100g/3½oz soft light brown sugar

300g/10½oz self-raising flour

100g/3½oz sultanas

50g/1¾oz walnuts, chopped (optional)

1 tsp ground mixed spice

1 tsp baking powder

150ml/5fl oz sunflower oil, plus extra for greasing

Method

Preheat the oven to 180C/160C Fan.  Grease and line the base and sides of a 2lb loaf tin with baking parchment.

Put the mashed bananas in a large bowl and add the sugar, flour, sultanas, walnuts (if using), mixed spice and baking powder.

Mix lightly with a wooden spoon until roughly combined, then add the oil and beat together well.

Spoon the cake batter into the prepared tin and smooth the surface. Bake for 55–60 minutes, or until a skewer inserted into the centre of the cake comes out a little moist, but clean.

Leave the cake to cool in the tin for 10 minutes, then carefully turn out onto a wire rack and leave to cool for around an hour before serving.


Class 101 Loaded brownies

Ingredients

280 grams salted butter

500 grams light brown sugar

4 large eggs, room temperature

130g cocoa powder

3/4 tsp. salt

2 tsp. vanilla

85g plain flour

16 Oreo cookies, crumbled into pieces

Method

Preheat oven to180C/160 fan. Grease and line a 9″x9″ pan with parchment paper and set aside.

Put butter and sugar in a small saucepan and melt over low heat (it doesn’t matter if the sugar is still grainy). Allow to cool slightly, tip into a bowl and add in eggs one at a time, beating in between each addition and then beat until the mixture lightens in colour slightly. Add in cocoa powder, salt, and vanilla. Fold in flour until just combined. Last, fold in the Oreo cookie pieces.

Pour mixture into the prepared baking pan and bake for approximately 45 minutes, testing for doneness by inserting a knife into the centre of the brownies beginning at 40 minutes. It might take up to 55 minutes for them to cook through depending on your oven. Leave in pan to cool – cut into squares while still warm.


Class 102 Walnut biscuits (vegan)

Ingredients

100g packed dark brown sugar

1 tsp vanilla extract

100g  flour

100g walnuts, finely chopped

60ml coconut oil, softened, not melted

¼ tsp coarse salt

½ tsp baking powder

Method

Roughly chop walnuts and set aside.

Combine softened coconut oil with brown sugar In a large bowl using a spatula or spoon. Add the vanilla extract to the sugar and oil mixture and stir until well incorporated.

Add the flour, salt, and baking powder. Stir again until well combined and no lumps remain.

Add the chopped walnuts and 1 to 2 tablespoons of cold water stirring everything until it just holds together.

Spread the dough on a work surface and then form a 4cm log. Wrap in clear plastic wrap and chill in the fridge for at least 1 hour.

Preheat the oven to 160 degrees C. Line a large baking sheet with parchment or a silicon baking mat. Slice the chilled log of dough into 6mm thick slices.

Place the round cookie slices onto the baking sheet with at least16mm (1/2”) space between them. Bake for 18 to 20 minutes or until golden brown and barely firm to the touch.

Take the cookies out of the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.


Class 106 Focaccia

 Ingredients

500g strong bread flour, plus extra for dusting

7g dried fast action yeast

2 tsp fine sea salt

5 tbsp olive oil, plus extra for the tin

1 tsp flaky sea salt

Small bunch of rosemary sprigs

Method

Preheat the oven to 220C/200C fan. Tip the flour into a large mixing bowl. Mix the yeast into one side of the flour, and the fine salt into the other side. Then mix everything together, this initial separation prevents the salt from killing the yeast.

Make a well in the middle of the flour and add 2 tbsp oil and 350-400ml lukewarm water, adding it gradually until you have a slightly sticky dough (you may not need all the water). Sprinkle the work surface with flour and tip the dough onto it, scraping around the sides of the bowl. Knead for 5-10 mins until your dough is soft and less sticky. Put the dough into a clean bowl, cover with a tea towel and leave to prove for 1 hr or until doubled in size.

Oil a rectangle, shallow tin (25 x 35cm). Tip the dough onto the work surface, then stretch it to fill the tin. Cover with a tea towel and leave to prove for another 35-45 mins.

Press your fingers into the dough to make dimples. Mix together 1½ tbsp olive oil, 1 tbsp water and the flaky salt and drizzle over the bread. Push sprigs of rosemary into the dimples in the dough.

Bake for 20 mins until golden. Whilst the bread is still hot, drizzle over 1-2 tbsp olive oil. Cut into squares


Class 117  Chocolate layer cake

Ingredients

6 tbs cocoa

120g softened butter plus 1 tbs

300g sugar

2 eggs

2 tsp vanilla

220g flour

1 ½ tsp bicarbonate of soda

½ tsp salt

220ml ice water

Method

Preheat the oven to 180C/160C fan.

Butter and lightly flour 2 20cm (8”) round cake pans. Melt 1 tbs of butter with the cocoa over low heat stirring gently and set aside to cool. Cream the butter and then slowly beat in sugar until light and fluffy. Add eggs and the vanilla mixing well. Add the cooled cocoa mixture to the butter/sugar/egg mixture and beat until combined. Sift the flour with the bicarb and salt, add to the first mixture and blend well. Add the ice water and beat until smooth. Pour batter into the prepared pans and bake for 25 – 30 minutes until the top is springy to the touch and a toothpick (or similar) comes out clean. Cool in the pans for 5 minutes before turning out onto racks.

For the filling/icing

May use own recipe or combine 2 1/2 cups icing sugar with 3 tbs hot water and add your choice of flavouring and/or colouring. Beat until light and creamy – this will take several minutes.

Contact

Horticultural Secretary, Jan Deane

01647 252915

jedeane@outlook.com

Northwood Farm, Christow, EX6 7PG

Last date for email enquiries is the 15th of August. After this date please telephone.


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