HELLO, I'M JULIA CHILD.

WELCOME TO MY HOUSE AND TO MY KITCHEN AND TO ANOTHER CULINARY ADVENTURE WITH ONE OF AMERICA'S MASTER CHEFS.

FROM RIGHT HERE IN BOSTON, MASS.

MY GUEST TODAY IS GORDON HAMERSLEY CHEF/OWNER OF HAMERSLEY'S BISTRO.

THIS P CHEF GORDON HAMERSLY IS GOING TO DO HIS FAMOUS ROAST CHICKEN WITH LEMON AND GARLIC.

I THINK YOU'RE AWFULLY NICE TO GIVE US THIS RECIPE BECAUSE IT'S ONE OF YOUR SIGNATURE RECIPES, ISN'T IT?

YES, IT IS, IT'S A PLEASURE TO BE HERE.

AND WE'RE GOING TO DO OUR CHICKEN RECIPE.

WE START WITH CHOPPING UP SOME FLAT-LEAF PARSLEY.

WE'RE GOING TO MAKE A MARINADE.

THAT ALWAYS HAS MORE FLAVOR THAN THE CURLY PARSLEY, DOESN'T IT?

YEAP, IT'S DEFINITELY SWEETER.

AND WE'LL PUT IT INTO THE FOOD PROCESSOR HERE AND SMASH A LITTLE GARLIC.

ARE THOSE PEELED?

THEY ARE PEELED.

AND CHOP THOSE UP A LITTLE BIT.

GIVE THE FOOD PROCESSOR A LITTLE LESS WORK.

AND SOME SHALLOTS.

SAME THING.

THEY DON'T HAVE TO BE VERY FINELY CHOPPED BUT JUST KIND OF GET THEM STARTED A LITTLE BIT.

PUT THESE RIGHT IN.

WE'RE GOING TO PUT SOME HERBES DE PROVENCE IN.

WHAT DOES THAT HAVE, ROSEMARY AND THYME... YEAH, AND SOME OREGANO, SOME LAVENDER.

AH, LAVENDER, THAT'S INTERESTING.

YEAH, AND SOME FENNEL SEED.

IT'S A DELICIOUS MIXTURE.

AND THEN I ALWAYS ADD A LITTLE BIT MORE ROSEMARY TO THIS MIXTURE.

AND SOME DIJON MUSTARD.

UH, HA.

NOT HOT DOG MUSTARD.

NO, GOOD QUALITY DIJON.

BASICALLY, GIVE IT A COUPLE OF PULSES TO GET IT GOING.

AND ONCE IT GETS CHOPPED UP A LITTLE BIT LIKE THAT THEN WE START ADDING OUR OLIVE OIL.

IS THIS EXTRA VIRGIN?

IT IS EXTRA VIRGIN.

IT DOESN'T HAVE TO BE, BUT IN THIS CASE IT IS.

IT ALWAYS MAKES IT TASTE A LITTLE BIT BETTER.

ONCE IT BEGINS TO SPIN AROUND THERE AND BEGINS TO KIND OF GET THICK YOU MORE OR LESS HAVE IT.

IT BECOMES LIKE A SAUCE, ISN'T IT?

RIGHT.

I'M GOING TO SCRAPE IT OUT ONTO A GLASS BOWL AND ADD THE FINAL COUPLE OF INGREDIENTS.

IT SMELLS VERY GOOD, IT JUST... NICE AND FRESH.

YEAH.

I SMELL OLIVE OIL AND PARSLEY.

I'M GOING TO ADD SOME SALT FIRST AND THEN SOME PEPPER.

THAT'S VERY COARSELY GROUND PEPPER, IS IT?

RIGHT.

AND THEN SOME LEMON ZEST HERE.

AND I LIKE TO KEEP IT NICE AND LONG.

I USED TO CHOP IT UP BUT I LOVE THE WAY IT LOOKS ON THE CHICKEN WHEN IT COMES OUT OF THE OVEN NICE AND LONG.

SO WE STIR IT ALL UP.

IF YOU'RE GOING TO USE LEMON ZEST YOU HAVE TO GET A GOOD, FRESH LEMON WITH A FIRM SKIN, DON'T YOU?

UM HUM.

AND THAT'S THE MARINADE PART OF IT.

NEXT, WE'RE GOING TO BRING OUR CHICKEN IN.

THIS IS A THREE-POUND CHICKEN PRETTY BIG ONE.

IT'S AN ORGANIC BIRD.

A FRYER, I THINK THEY USED TO CALL THEM.

YEAP, I THINK THAT THAT'S WHAT IT IS.

GOOD FOR THIS PURPOSE.

AND OUR TASK IS TO GET THE MARINADE ALL OVER THIS BIRD.

AND THE FIRST THING I WANT TO DO IS JUST GIVE THIS MARINADE A TASTE AND MAKE SURE... IT NEEDS JUST A LITTLE BIT MORE SALT HERE, I THOUGHT SO.

BECAUSE THAT'S GOING TO COOK INTO IT.

RIGHT, EXACTLY.

YOU WANT TO MAKE SURE THAT IT'S VERY HIGHLY SEASONED.

OKAY, AND THEN BASICALLY THERE ARE A COUPLE OF WAYS YOU CAN DO THIS.

YOU CAN SPREAD IT ON WITH A SPATULA WHICH IS THE NICE WAY OF DOING IT.

AND THEN IF YOU DON'T WANT TO DO THAT YOU CAN SPREAD IT ON WITH YOUR HANDS.

YOUR BARE HANDS.

RIGHT.

EVERYONE LOVES THAT.

OKAY, SO I WOULD SAY THAT WAS JUST ABOUT ENOUGH MARINADE ON THAT BIRD.

UM HUM.

AND WE'LL JUST TRANSFER IT RIGHT INTO THIS ROASTING PAN WE HAVE.

IT SHOULD BE A PAN THAT'S JUST ABOUT BIG ENOUGH TO HOLD THE BIRD COMFORTABLY AND STILL HAVE NICE AIR AROUND IT.

YEAH.

WHAT I WOULD DO IS LEAVE IT ON THE BIRD FOR ABOUT AN HOUR OUTSIDE THE REFRIGERATOR OR FROM FOUR TO SIX HOURS INSIDE THE REFRIGERATOR.

YEAH, UM HUM.

WHILE THE CHICKEN IS MARINATING HERE WE'RE GOING TO DO OUR VEGETABLES.

BASICALLY WE'RE GOING TO JUST TAKE THE ONIONS REGULAR SPANISH ONION AND NIP OFF THE END HERE.

BUT STILL LEAVING THE CORE SO THAT THE ONION HOLDS TOGETHER.

AND WE'RE GOING TO ROAST THE ONIONS IN THEIR PEEL.

AND THAT JUST PROTECTS THE ONION FROM THE HEAT AND IT WORKS REALLY WELL.

SO YOU JUST MAKE ONE CUT THROUGH THE ONION LIKE THAT AND THEN RIGHT THROUGH THE CORE END AS WELL.

THROUGH THE ROOT, YEAP.

THROUGH THE ROOT, RIGHT.

THE NEXT THING WE'LL DO IS CUT OUR POTATOES.

WE JUST USE A REGULAR BAKING POTATO.

CUT IT DOWN THE MIDDLE LENGTHWISE.

MAKE SURE THAT'S A GOOD, HEALTHY POTATO ALL THE WAY THROUGH?

RIGHT, THAT LOOKS GOOD.

AND THEN CUT IT AGAIN INTO QUARTERS.

UM HUM.

GIVE YOU TWO QUARTERS PER PERSON?

RIGHT, EXACTLY.

YEAH, THAT'S NICE.

BASICALLY WE'RE READY TO PUT THEM INTO THE OVEN.

WE'RE GOING TO START WITH THE POTATOES AND THE ONIONS FIRST.

I HAVE A SHEET PAN OVER HERE THAT IS HEATING UP IN THE OVEN.

"JELLY-ROLL" PAN WE CALL IT.

RIGHT.

AND JUST PUT A LITTLE BIT OF OIL ON THE PAN.

MAKE SURE THAT'S GOOD AND HOT.

YEAH.

IT SHOULD BE GOOD AND HOT.

AND WE'LL TAKE OUR POTATOES OVER AND JUST PUT THEM CUT SIDE DOWN ONTO OUR PAN AND THEN THE ONIONS AS WELL.

AND THEN WE JUST NEED SALT AND PEPPER.

JUST SPRINKLE SOME KOSHER SALT AND CRACKED PEPPER ON THE OUTSIDE.

AND THEY GO RIGHT INTO OUR 350 DEGREE OVEN.

AND THEN THEY ROAST ALONG WITH THE CHICKEN?

RIGHT.

I OFTEN JUST PUT A LITTLE SPRINKLE OF SALT AND PEPPER OVER THE TOP OF THIS AS WELL JUST TO MAKE SURE.

Julia: AND THAT'S GOING TO TAKE ABOUT HOW LONG, WOULD YOU SAY?

IT TAKES ABOUT AN HOUR AND 20 MINUTES AT 350 DEGREES.

YEAH.

WE'VE TAKEN OUR POTATOES AND ONIONS OUT.

AS YOU SEE THEY'RE FULLY COOKED AT THIS POINT... THEY LOOK BEAUTIFUL.

SKINS ARE CRISPY ON THE OUTSIDE.

AND THEY SMELL SO GOOD TOO.

YEAH.

THE GOOD THING ABOUT THIS IS THEY DO COME OUT OF THE OVEN A LITTLE BIT EARLY AND THEY REHEAT REALLY WELL.

OH THAT'S... SO THEY'RE GOING TO SIT AND WAIT FOR OUR CHICKEN.

WHICH IS JUST ABOUT READY.

THAT'S USEFUL TO KNOW.

HERE, WE'LL TAKE A LOOK.

THAT'S A WEIRD LOOKING CHICKEN.

IT LOOKS AS THOUGH IT'S BEEN UNDER NAPALM OR SOMETHING LIKE THAT.

WELL, YOU CAN SEE THAT THE MARINADE HAS FORMED A CRUST ON THE OUTSIDE AND THE CHICKEN IS FULLY COOKED.

WE'RE GOING TO WAIT FOR IT TO COOL DOWN AND FOR THE JUICES TO COME BACK INTO THE BIRD.

IF YOU TOOK ITS TEMPERATURE WHAT WOULD YOU... IT SHOULD BE 165 (F).

165, YEAP.

THEN YOU'RE PERFECTLY SAFE.

RIGHT, EXACTLY.

PEELING OFF THE SKIN.

NOW YOU DIDN'T BASTE THEM WITH ANYTHING?

NOPE.

NO, ABSOLUTELY PURE, THEY'RE BEAUTIFULLY BROWN ON THE INSIDE.

AREN'T THEY PRETTY?

YEAH, THEY'RE PRETTY.

AND WE'LL JUST TAKE THE SKINS OFF RIGHT DOWN TO THE TENDER PART.

AND THEN WE'LL DO THE LAST ONE HERE.

YOU CAN SEE THE ONIONS ARE FULLY COOKED AND NICE AND BROWN.

UM HUM, YEAH LOVELY.

AND THE NEXT THING WE'RE GOING TO DO IS TO CARVE OUR BIRD.

ROAST CHICKEN.

RIGHT.

FIRST WE'RE JUST GOING TO TAKE AND PUT THESE JUICES RIGHT INTO THE PAN THERE.

IF THERE'S A LITTLE BIT OF FAT LEFT IN THE PAN HERE BRING IT DOWN TO A CORNER AND THEN LADLE SOME OF THE FAT OUT OF THERE.

THAT SMELLS WONDERFUL, I'M READY TO EAT IT.

YEAH.

JUST POUR THAT RIGHT INTO OUR SAUCE.

OKAY THE NEXT THING WE'RE GOING TO DO IS TO CARVE OUR CHICKEN.

I MEAN, THE IDEA IS TO KEEP AS MUCH SKIN AS WE POSSIBLY CAN.

AND START BY MAKING AN INCISION RIGHT HERE.

IT LOOKS BEAUTIFULLY TENDER TOO, DOESN'T IT?

YEAH.

AND WE JUST CARVE RIGHT AROUND THIS BONE.

TAKE THAT LEG OFF THERE.

LOVERLY.

AND I'LL TAKE THE NEXT ONE ON THIS SIDE.

FLIP THE BIRD AROUND AND CUT RIGHT DOWN THE BREAST BONE ON ONE SIDE OF THE BREAST BONE.

AND THEN THROUGH THE WING AND JUST SEVERE IT LIKE THAT.

AND THEN, IF IT'S COOKED RIGHT IT SHOULD COME RIGHT OFF.

THERE SHE COMES.

THERE ARE OUR PIECES THERE.

WELL, THAT LOOKS LOVELY.

THEN WE'LL JUST ARRANGE THOSE INTO OUR PAN.

LIKE THAT.

UM HUM.

YOU WANT TO LEAVE ENOUGH ROOM AROUND THE PIECES SO THEY GET AN EVEN HEAT.

WE'RE GOING TO PUT SOME LEMON SLICES IN HERE.

FAIRLY THICK.

FAIRLY THICK.

THEY'RE GOING TO COOK RIGHT ON TOP OF THE BIRDS.

AND THEN WE HAVE OUR DOUBLE CHICKEN STOCK THAT WE'VE POURED OUR PAN JUICES INTO.

DOUBLE MEANS GOOD AND STRONG.

GOOD AND STRONG, TWICE COOKED.

WE'RE GOING TO ADD SOME OF THE CHICKEN STOCK TO OUR BIRD.

AND I DON'T USUALLY POUR IT RIGHT OVER THE TOP BUT JUST AROUND.

AND THE IDEA IS TO MOISTEN THE MEAT WITH THE STOCK BUT CRISP THE SKIN ON THE TOP.

YOU KNOW, SO MANY PEOPLE WANT CRISPY SKIN.

YEAH.

AND IF YOU GET CRISPY SKIN YOU USUALLY OVERCOOK THE BIRD.

EXACTLY, LIKE WITH A DUCK.

SO THIS IS A TRICK AND IT REALLY WORKS WELL.

NEXT, WE'RE GOING TO PUT OUR GARLIC CLOVES IN.

THESE ARE ROASTED GARLIC CLOVES.

THEY LOOK LOVELY, HOW DO YOU DO IT?

START BY BLANCHING THEM IN WATER OR CREAM.

AND THEN PUT THEM INTO A SHALLOW PAN SALT AND PEPPER, OLIVE OIL AND COVER THEM AND ROAST THEM IN THE OVEN FOR ABOUT AN HOUR.

AN HOUR, IT TAKES THAT LONG.

YEAH.

GOOD, THAT LOOKS ABSOLUTELY DELICIOUS.

UNTIL THEY'RE REALLY SOFT AND THE BITTERNESS GOES AWAY AND THE SWEETNESS OF THE GARLIC COMES UP.

WE'RE JUST GOING TO PUT A FEW OF THESE IN OUR PAN HERE SO THE CHICKEN GOES UNDER THE BROILER AND IT'LL CRISP THE SKIN UP.

HOW LONG DOES THAT TAKE?

IT DEPENDS ON HOW CRISPY THE SKIN WAS TO BEGIN WITH.

BUT USUALLY SIX OR EIGHT MINUTES.

OH, THEN YOU JUST HAVE TO WATCH IT?

YEAH, YOU DO.

GREAT, GOOD.

Julia: OOH, ALREADY.

Hamersley: HERE'S OUR CHICKEN.

LOOK AT THAT.

YEAH.

THAT SKIN HAS CRISPED UP VERY NICE.

OH, IT SMELLS SO GOOD.

ISN'T THAT PRETTY?

OH, IT'S JUST LOVELY.

AS WE LIFT THIS UP A LITTLE BIT YOU CAN SEE.

THAT'S LOVELY AND MOIST UNDERNEATH.

NICE AND TENDER, RIGHT.

THAT'S A VERY GOOD TRICK, GORDON.

THANK YOU.

FIRST THING WE'RE GOING TO DO THOUGH IS TO POUR THE JUICES INTO OUR SAUCE PAN HERE.

YOU'RE GOING TO DO, BOIL THEM DOWN A BIT?

JUST A LITTLE BIT, ADD SOME LEMON JUICE.

MAKE MORE OF A SAUCE OUT OF IT.

YEAH.

TAKE THE JUICE OF ABOUT HALF A LEMON HERE SHOULD DO IT.

AND THEN AS FAR AS THE POTATOES AND ONIONS ARE CONCERNED YOU CAN PUT THESE ON A PLATTER LIKE THIS.

THIS IS HOW WE WOULD DO IT AT THE RESTAURANT.

IT'S VERY SIMPLE.

AND THEN EACH SERVING GETS A WHOLE HALF CHICKEN, THAT'S WONDERFUL.

I LIKE THAT.

AND NOW WE'LL JUST TAKE OUR GARLIC CLOVES.

OKAY, OUR SAUCE IS BEGINNING TO LOOK PRETTY GOOD.

I THINK WE SHOULD TURN IT OFF.

ALRIGHT, THERE'S OFF.

AND YOU CAN SEE THAT IT'S THICKENED A LITTLE BIT.

JUST A LITTLE, UM HUM.

NOW WE'RE GOING TO TAKE JUST A LITTLE BIT OF BUTTER PUT IT INTO OUR PAN.

YOU FIND YOUR CLIENTS ARE AFRAID OF BUTTER?

SOME OF THEM ARE, BUT WE TRY AND DISCOURAGE IT.

IT'S SILLY.

AND THAT'S OUR SAUCE.

UM HUM.

AND I'M JUST GOING TO POUR THAT RIGHT AROUND THE OUTSIDE OF THE CHICKEN.

AROUND AND NOT ON IT, THAT'S VERY SENSIBLE.

RIGHT.

WELL, UNDER NORMAL CIRCUMSTANCES I WOULD PUT SAUCE RIGHT ON TOP OF THE MEAT.

BUT IF WE HAVE A BEAUTIFUL CRISPY SKIN LIKE THIS WE DON'T WANT TO RUIN THAT.

YEAH, YOU DON'T WANT TO DO THAT.

SO THAT'S READY TO EAT?

YEAP.

THE ONLY THING LEFT IS MAYBE A SPRIG OF PARSLEY.

WELL, THAT'S BEAUTIFUL, GORDON.

THANK YOU.

I'LL ORDER IT AGAIN THE NEXT TIME I COME.

OKAY.

CHEF GORDON IS GOING TO MAKE US SOME LITTLE PEACH TARTLETS INDIVIDUAL ONES, THAT'S GOING TO BE FUN.

YEAP, IT'S A LOT OF FUN.

BASICALLY WHAT WE DO IS, WE MAKE A FILLING FIRST.

AND THAT'S THE PART THAT WE'RE GOING TO DO NOW.

TAKE THESE PEACHES AND JUST CUT THEM IN HALF.

THESE ARE BEAUTIFULLY RIPE PEACHES.

YEAH, THEY REALLY ARE, THEY'RE PERFECT.

ONCE YOU GET THEM CUT IN HALF THEN WE CUT THEM INTO SIXTHS THE PEACHES INTO SIXTHS SO YOU GET THEM INTO NICE BIG CHUNKS.

I DON'T TAKE THE SKINS OFF, I NEVER HAVE.

OH, YOU DON'T.

NO.

WELL, THAT'S INTERESTING.

OKAY, NOW WE NEED TO HEAT UP OUR SAUTE PAN.

ADD A LITTLE BIT OF BUTTER.

THAT'S ABOUT ONE AND A HALF TABLESPOONS?

AH HUM.

AND WE MELT THE BUTTER.

NICELY BUBBLING.

YEAP.

AND WE'RE GOING TO ADD OUR PEACHES.

I WILL GET THEM ON THEIR CUT SIDE THOUGH BECAUSE WE WANT TO BROWN THEM A LITTLE BIT.

YEAH.

A SPRINKLE OF SUGAR.

AND THEN JUST A LITTLE BIT OF CHINESE FIVE-SPICE POWDER.

NOW WHAT IS IN THAT?

IT'S GOT CINNAMON AND ALLSPICE SZECHUAN PEPPERCORNS.

AH HUH.

GINGER, AND STAR ANISE.

NEXT STEP IS TO ADD OUR BRANDY.

OH HO.

WHICH WE WANT TO DO OFF THE FIRE HERE.

IS THIS ANY SPECIAL TYPE OF BRANDY?

NO, NOT REALLY.

YOU DON'T WANT IT TO BE TOO EXPENSIVE BUT YOU WANT TO BE ABLE TO DRINK IT.

YEAH.

WE WANT TO HAVE ENOUGH SUGAR IN THE BRANDY SO THAT IT ADDS TO THE SAUCE.

YOU DON'T PUT IN VERY MUCH.

MAYBE ABOUT TWO TABLESPOONS, IF THAT MUCH EVEN.

I'D SAY SO, MAYBE A LITTLE BIT MORE THAN THAT.

AND JUST KEEP COOKING THE PEACHES UNTIL THEY'RE TENDER.

I THINK WHAT WE SHOULD DO IS JUST ADD A TINY BIT OF WATER TO THIS.

AND THAT DEGLAZES THE PAN AND CREATES A JUICE.

AND, WE'RE JUST GOING TO LET THESE COOL DOWN WHILE WE MAKE OUR PIE DOUGH.

I'M GOING TO START THE PIE DOUGH BY BREAKING UP THE BUTTER AND CUTTING IT INTO CHUNKS.

THIS IS CHILLED, UNSALTED BUTTER.

THAT'S CORRECT.

YOU NEVER USE SALTED BUTTER IN COOKING.

NOPE, NO.

I'M GOING TO ADD THE FLOUR.

HOW MUCH YOU GOT THERE?

IT'S ABOUT ONE AND A HALF CUPS.

JUST REGULAR ALL-PURPOSE?

UM HUM.

UNBLEACHED?

UNBLEACHED.

AND A PINCH OF SALT.

I'M GOING TO PUT IN OUR BUTTER.

JUST SPRINKLE IT AROUND.

AND WE'RE JUST GOING TO PULSE THIS AND CUT THE BUTTER IN.

AND WE JUST WANT TO GET THE BUTTER COMBINED WITH THE FLOUR UNTIL IT RESEMBLES COARSE MEAL OR SMALL PEAS.

YEAH.

YOU REALLY HAVE TO HAVE THE BUTTER CHILLED, DON'T YOU?

YEAP.

THAT'S JUST ABOUT RIGHT THERE.

YEAP.

YOU CAN FEEL THOSE COLD LITTLE LUMPS.

RIGHT.

TAKE IT OUT.

AND AFTER THAT IT'S A PRETTY FAMILIAR PROCESS FOR MOST PEOPLE EXCEPT I THINK THAT, YOU KNOW WHEN YOU RUN INTO TROUBLE WITH A PIE DOUGH IT'S BECAUSE IT'S OVERWORKED USUALLY.

SO WE MAKE A WELL IN THE MIDDLE OF THE PIE DOUGH.

WE ADD FOUR TABLESPOONS OF ICE-COLD WATER.

ALWAYS KEEPING IT VERY COLD.

RIGHT.

THEN START WORKING THE DOUGH IN.

GATHERING IT TOGETHER.

IF YOU HAVE HOT HANDS YOU HAVE TO PUT THEM IN ICE WATER, DO YOU?

I HAVEN'T DONE THAT BEFORE, BUT IT'S A GOOD IDEA.

BASICALLY WE JUST KEEP COMBINING IT UNTIL ALL OF THE WATER IS ABSORBED.

AND THEN TO TELL WHETHER OR NOT YOU HAVE ENOUGH WATER AND IT CHANGES, YOU KNOW, DAY-BY-DAY AND DEPENDING ON THE WEATHER AND THAT KIND OF THING.

YEAH.

JUST SQUEEZE SOME TOGETHER AND IF IT HOLDS TOGETHER THEN IT'S JUST ABOUT THE WAY IT SHOULD BE.

YEAH.

NEXT THING WE'RE GOING TO DO IS PUT IT OUT INTO A LINE LIKE THIS AND DO MY FAVORITE PART OF IT IS THE FRISSAGE.

WHERE, JUST BASICALLY WITH THE PALM OF YOUR HAND PUSHING THE BUTTER INTO THE FLOUR AND THEN GATHER THE DOUGH BACK UP.

WE'RE GOING TO DO THIS ANOTHER TIME.

YEAH.

NOW IT'S REALLY BECOMING A DOUGH, ISN'T IT?

RIGHT.

THEN YOU HAVE TO LET IT REST AFTER THAT?

AH HUM.

WHAT DOES THE RESTING DO, WOULD YOU SAY?

IT RELAXES THE DOUGH.

IF YOU ROLLED IT OUT NOW IT WOULD JUST COME RIGHT BACK INTO... IT WOULD BE RUBBERY.

RIGHT.

AND USUALLY WE DO THAT IN THE REFRIGERATOR AND JUST WRAP IT UP IN A LITTLE PLASTIC WRAP.

YOU CAN SEE IT'S STILL CRUMBLY A LITTLE BIT AND THAT'S FINE, THERE'S NOTHING WRONG WITH THAT.

AND THEN IT'LL COME TOGETHER AFTER IT HAS THOUGHT THINGS OVER.

THAT'S OUR DOUGH.

AND THEN, WITH OUR DOUGH HERE.

YOU'VE GOT A NICE CHILLED, READY-MADE.

AH HUH.

HOW LONG CAN YOU KEEP A DOUGH IN THE REFRIGERATOR?

GOOD QUESTION.

A COUPLE OF DAYS, I THINK, MINIMUM.

BECAUSE IT'S UNBLEACHED FLOUR?

EXACTLY.

BUT YOU COULD FREEZE IT?

YEAP, IT FREEZES FINE.

OKAY, AND I'LL CUT THIS INTO FIVE PIECES HERE.

WELL IT LOOKS... IT'S INTERESTING THAT IT WAS SO KIND OF CRUMBLY.

NOW IT'S HOLDING TOGETHER PRETTY WELL.

AND THEN, WORKING RELATIVELY QUICKLY I'M USING A BIT MORE FLOUR JUST TO MAKE SURE IT DOESN'T STICK.

YEAH.

AND THEN TURNING IT A LITTLE BIT.

THAT'S A NICE ROLLING PIN.

IT'S A BEAUTY, THIS IS YOURS.

HA!

JUST KIND OF ROLL IT OUT INTO THE SEMBLANCE OF A CIRCLE.

OKAY, ONCE IT GETS OUT TO BE ABOUT THAT SIZE AND THIS THICKNESS, AND IT'S PROBABLY... THAT'S REALLY QUITE THIN THAT'S ABOUT ONE SIXTEENTH OF AN INCH, WOULD YOU SAY?

YEAP, AND THAT'S JUST DONE.

UM HUM.

THE NICE THING ABOUT THIS IS THAT WE CAN SET THESE ROLLED OUT DOUGHS ONTO THESE TRAYS IN ADVANCE.

OH GREAT.

AND LET THEM SIT IN THE REFRIGERATOR AND WAIT UNTIL WE'RE READY TO PUT OUR FILLINGS ON THEM.

THAT'S WONDERFUL.

THAT'S GOOD TO KNOW IF YOU'RE HAVING A PARTY.

DEFINITELY, IT WORKS WELL.

THOSE BEAUTIFUL PEACHES.

THIS IS THE PEACH VERSION.

IT DOESN'T HAVE TO BE PARTICULARLY FUSSY THE WAY YOU GET THEM ON.

UM.

IT'S WONDERFUL THAT THEY'RE REALLY FRESH.

I THINK THAT MAKES SUCH A DIFFERENCE.

THAT THEY ARE.

THEN WE'VE FILLED OUR OTHER TARTS WITH DIFFERENT FILLINGS ALREADY.

AND THEN WHAT WE DO IS JUST TAKE IT TAKE A TUCK, JUST ROLL THE DOUGH OVER.

AND WHERE IT GETS FAT, JUST KEEP ROLLING.

AND IF IT GETS A LITTLE THIN THAT'S WHAT GIVES IT IT'S INDIVIDUAL LOOK.

I LIKE ITS FREE-FORM.

YOU DON'T HAVE TO PRICK THE BOTTOM.

THE FRUIT'S HEAVY ENOUGH TO HOLD IT DOWN.

AND THEN HAVING IT ON THIS PARCHMENT PAPER MAKES IT, IT WON'T STICK.

RIGHT, EXACTLY.

AND THE NEXT THING WE DO IS TO PUT OUR EGG WASH ON AND THIS IS JUST BEATEN UP EGG AND A LITTLE BIT OF WATER.

AND JUST BRUSH THE EDGES OF THE PASTRY.

AND THAT MAKES IT NICE AND BROWN.

GIVES IT A NICE GLAZE, RIGHT.

YEAH.

OKAY, ONCE WE'VE GOT THE EGG WASH ON THERE THEN WE'RE JUST GOING TO SPRINKLE WITH A LITTLE BIT OF SUGAR.

JUST A LITTLE BIT.

THAT WILL GIVE IT A LITTLE GLAZE, YEAP.

RIGHT.

WE'RE READY TO GO IN THE OVEN WITH THIS.

WHAT DO YOU BAKE THEM IN?

350, FOR ABOUT 15 MINUTES OR SO.

JUST FITS.

JUST MAKES IT.

ARE YOU GOING TO HAVE TO SWITCH PAN LEVELS?

WE MAY HAVE TO, WE WANT TO WATCH THEM A LITTLE BIT AND SEE HOW THEY DO.

OH, BUBBLING AWAY- ALL OF THEM.

THAT'S WONDERFUL.

YEAP, THEY WORKED PRETTY WELL THIS TIME.

YOU CAN SEE THAT SOMETIMES THE JUICE KIND OF FALLS OVER A LITTLE BIT.

SO, BUT WE DID PRETTY WELL, NOT TOO BAD.

I SHOULD SAY.

AND SO, WHAT WE'RE GOING TO DO IS JUST LIFT A NICE ONE, THE PEACH ONE.

THAT PAPER IS WONDERFUL, ISN'T IT BECAUSE NOTHING DOES STICK TO IT.

RIGHT.

WE'LL PUT IT RIGHT ONTO THE PLATE HERE.

OH MY, LOOK AT THAT.

AND THEN WE JUST VERY SIMPLY SERVE THIS WITH SOME WHIPPED CREAM.

IS THAT SORT OF SWEET WHIPPED CREAM.

IT'S GOT A LITTLE BIT OF SUGAR IN IT.

HUM, WELL THAT'S LOVELY.

AND A SPRIG OF MINT.

HUM.

YES, I'M DYING TO TRY THAT.

SHALL WE EAT?

IT'S STILL HOT I CAN SEE.

IT'S GOOD.

TASTES GOOD?

AWFULLY GOOD.

GORDON, THAT'S JUST DELICIOUS.

THANKS.

AFTER YOU'VE GIVEN AWAY SECRETS FROM YOUR RESTAURANT... WE ALL REALLY APPRECIATE IT VERY, VERY MUCH.

THANKS SO MUCH.

THANKS FOR HAVING ME, I HAD A GREAT TIME.

THAT WAS WONDERFUL.

I'M AWFULLY GLAD YOU WERE HERE ON OUR SERIES AND YOU WERE VERY GENEROUS TO GIVE US THOSE BEAUTIFUL, REALLY SECRET RECIPES.

THANK YOU VERY MUCH, NOTHING'S REALLY A SECRET.

EVERYBODY SHOULD BE ABLE TO COOK IT.

THEY TASTE GOOD, THEY'RE EASY TO MAKE AND IT SHOULD WORK REALLY WELL.

THANK YOU FOR HAVING ME, IT'S BEEN A TRUE PLEASURE.

BON APPETIT.