VEGETABLE SECTION
A maximum of two entries permitted per person per class
Class 1-19 – only one variety of each vegetable to be exhibited
| 1 | 3 Beetroot |
| 2 | 5 Potatoes |
| 3 | 3 Carrots |
| 4 | 3 Tomatoes |
| 5 | 5 Cherry tomatoes, maximum diameter 35mm |
| 6 | 2 Lettuce with roots |
| 7 | 7 Runner beans |
| 8 | 7 Beans other than runner beans |
| 9 | 1 Marrow, maximum length 35cm |
| 10 | 5 Shallots, pickling – to go through 30mm ring |
| 11 | 5 Shallots large |
| 12 | 2 Cucumbers |
| 13 | 3 Courgettes |
| 14 | 1 Cabbage with 5-10cm stem |
| 15 | 2 Leeks |
| 16 | 2 Parsnips |
| 17 | 5 Onions shown as grown |
| 18 | 2 Sweetcorn |
| 19 | Any other vegetable not mentioned above (minimum number to be 2 other than squashes 1 and legumes 5) |
| 20 | 1 Vase of herbs, 3 different kinds, 3 stems of each (two varieties of the same plant are not two kinds) |
FRUIT SECTION
A maximum of two entries permitted per person per class
| 21 | 3 Dessert apples, one cultivar |
| 22 | 3 Pears, one cultivar |
| 23 | 3 Culinary apples, one cultivar |
| 24 | 1 Dish soft fruit – 8 fruit with stalks or 5 strings, one cultivar (plate provided) |
| 25 | 5 Stone fruit with stalks, one cultivar on a dish (plate provided) |
| 26 | 1 Dish any other fruit not mentioned above (grapes 1 bunch, melon 1 all other fruit minimum 3) |
CHRYSANTHEMUM SECTION
A maximum of two entries permitted per person per class
| 27 | 1 Specimen bloom any type (other than spray) |
| 28 | 1 Specimen bloom, spray |
| 29 | 1 Vase 3 blooms, any type (other than spray) |
DAHLIA SECTION
A maximum of two entries permitted per person per class
| 30 | 1 Bloom, any type |
| 31 | 1 Vase, 3 blooms any type |
GENERAL FLOWERS SECTION
(Vases provided)
A maximum of two entries permitted per person per class
| 32 | 1 Vase any cut flowers arranged for decorative effect |
| 33 | 1 Bowl of floating flowers |
| 34 | 1 vase mixed annuals |
| 35 | 1 vase, one variety perennial (except chrysanthemums) |
| 36 | 1 vase mixed perennials, 5 stems, (except chrysanthemums) |
| 37 | 1 vase shrubs, 3 kinds |
| 38 | 1 Rose (large flower) |
| 39 | 1 Spray floribunda rose (cluster) |
| 40 | 1 Vase Michaelmas daisy, 5 stems |
| 41 | 1 Spike gladiolus (any size) |
| 42 | 6 Fuchsia blooms, different varieties displayed in sand (plate provided) |
| 43 | 1 Pot fuchsia, pot not to exceed 15cm |
| 44 | 1 Pot begonia, pot less than 25cm |
| 45 | 1 Bonsai, British grown pot less than 25cm |
| 46 | 1 Trough up to 60cm planted for effect (plants must be growing directly in trough) |
| 47 | 1 Hanging basket – up to 35cm – planted for effect (plants must be growing directly in basket) |
| 48 | 1 Flowering pot plant, pot not to exceed 12cm |
| 49 | 1 Flowering pot plant, pot not to exceed 25cm |
| 50 | 1 Foliage pot plant, pot not to exceed 12cm |
| 51 | 1 Foliage pot plant, pot not to exceed 25cm |
PELARGONIUM & GERANIUM
A maximum of two entries permitted per person per class
| 52 | 1 Scented pelargonium, pot not to exceed 25cm |
| 53 | 1 Zonal pelargonium, pot not to exceed 25cm |
| 54 | 1 Any other perlargonium, pot not to exceed 25cm |
| 55 | 1 Hardy geranium/erodium, pot not to exceed 15cm |
HOUSEPLANT AND CACTUS SECTION
A maximum of two entries permitted per person per class
| 56 | 1 Cactus, pot not to exceed 20cm |
| 57 | 1 Cactus, pot not to exceed 30cm |
| 58 | 1 Succulent, pot not to exceed 20cm |
| 59 | 1 Succulent, pot not to exceed 30cm |
| 60 | 3 Cacti of different species in separate pots not to exceed 25cm each |
| 61 | 3 Succulents of different species in separate pots not to exceed 25cm each |
| 62 | 1 Flowering pot plant, pot not to exceed 20cm |
| 63 | 1 Flowering pot plant, pot not to exceed 30cm |
| 64 | 1 Foliage pot plant, pot not to exceed 20cm |
| 65 | 1 Foliage pot plant, pot not to exceed 30cm |
| 66 | 1 Closed terrarium not to exceed 30cm in width |
DOMESTIC SECTION
A maximum of one entry permitted per person per class
Please list any allergens present in your entry. Allergens are: celery, cereals containing gluten (such as wheat, barley and oats), crustaceans (such as prawns, crabs and lobsters), eggs, fish, lupin, milk, molluscs (such as mussels and oysters), mustard, peanuts, sesame, soybeans, sulphur dioxide and sulphites (if the sulphur dioxide and sulphites are at a concentration of more than ten parts per million) and tree nuts (such as almonds, hazelnuts, walnuts, Brazil nuts, cashews, pecans, pistachios and macadamia nuts).
| 67 | 1 Jar of jam |
| 68 | 1 Jar marmalade |
| 69 | 1 Jar of chutney |
| 70 | 1 Jar of pickled vegetables (single variety) |
| 71 | 1 Jar fermented Kimchi |
| 72 | 3 Shortbread fingers |
| 73 | 1 Sourdough loaf |
| 74 | 1 Plaited loaf |
| 75 | 3 Chocolate Banana Muffins (as per recipe) |
| 76 | 1 Quiche |
HANDICRAFT SECTION
A maximum of two entries permitted per person per class.
Entries should have been made in the last year and not exhibited before at an LHS show.
| 77 | Hand knitted or crocheted item |
| 78 | An embroidered item |
| 79 | A painting, drawing or collage, not to exceed A3 |
| 80 | An exhibit of patchwork or quilting |
| 81 | Exhibit of handicraft other than those specified |
PHOTOGRAPHIC SECTION Prints up to A5, mounted on card or paper
A maximum of one entry permitted per person per class
Prints up to A5, mounted on card or paper
| 82 | 1 Print ” Best of South London” |
| 83 | 1 Print any subject. Maximum size 7″ x 5″ |
CHILDREN’S SECTION
A maximum of one entry permitted per person per class
| 84 | A Jam jar of flowers |
| 85 | A Drawing or painting not to exceed A4 |
| 86 | A Junk model – an item made out of recycled materials |
| 87 | 3 Decorated cup cakes |
OPEN SECTION
| 88 | Vegetable sculpture competition |
Class 75 – Chocolate Banana Muffins
The recipe makes 12 muffins but only 3 are required for judging.
Ingredients
- 3 medium – 450 grams (total weight with skin on) – very ripe or overripe bananas
- 125 millilitres vegetable oil
- 2 large eggs
- 100 grams soft light brown sugar
- 225 grams plain flour
- 3 tablespoons best-quality cocoa powder (sifted)
- 1 teaspoon bicarbonate of soda
Method
- Preheat the oven to 200°C/180°C Fan/400°F/gas mark 6 and line a 12-bun muffin tin with muffin cases.
- Peel and mash the bananas by hand or with a freestanding mixer. Still beating and mashing, add the oil followed by the eggs and sugar.
- Mix the flour, cocoa powder and bicarb together and add this mixture, beating gently, to the banana mixture, then spoon it into the prepared case.
- Bake in the preheated oven for 15–20 minutes, by which time the muffins should be dark, rounded and peeking proudly out of their cases. Allow to cool slightly in their tin before removing to a wire rack.