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 MA KE A MARINADE.

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

YEAP, IT'S DE FINITELY SWEETER.

AND WE'LL PUT IT INTO TH E FOOD PROCESSOR HERE AND SMASH A LI TTLE 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 VE RY FINELY CHOPPED BUT JUST KIND OF GET TH EM 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, SO ME LAVENDER.

AH, LAVENDER, THAT'S INTERESTING.

YEAH, AND SOME FE NNEL SEED.

IT'S A DE LICIOUS MIXTURE.

AND THEN I ALWAYS ADD A LITTLE BIT MORE RO SEMARY 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 AD DING OUR OLIVE OIL.

IS THIS EXTRA VIRGIN?

IT IS EXTRA VIRGIN.

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

IT ALWAYS MAKES IT TASTE A LITTLE BIT BETTER.

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

IT BECOMES LIKE A SAUCE, ISN'T IT?

RI GHT.

I'M GOING TO SCRAPE IT OU T ONTO A GLASS BOWL AND ADD THE FINAL CO UPLE 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 FI RST AND THEN SOME PEPPER.

THAT'S VERY COARSELY GROUND PEPPER, IS IT?

RI GHT.

AND THEN SOME LE MON 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 OU T 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 MA RINADE PART OF IT.

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

THIS IS A TH REE-POUND CHICKEN PRETTY BIG ONE.

IT'S AN ORGANIC BIRD.

A FRYER, I THINK THEY USED TO CALL THEM.

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

GOOD FOR THIS PURPOSE.

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

AND THE FIRST TH ING I WANT TO DO IS JUST GIVE THIS MA RINADE 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.

OK AY, AND TH EN BASICALLY THERE ARE A COUPLE OF WAYS YOU CAN DO THIS.

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

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

YOUR BARE HANDS.

RI GHT.

EVERYONE LOVES THAT.

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

UM HUM.

AND WE'LL JUST TR ANSFER IT RIGHT INTO THIS RO ASTING PAN WE HAVE.

IT SHOULD BE A PAN TH AT'S JUST ABOUT BIG ENOUGH TO HOLD TH E BIRD COMFORTABLY AND STILL HAVE NI CE AIR AROUND IT.

YEAH.

WHAT I WOULD DO IS LE AVE IT ON THE BIRD FOR ABOUT AN HOUR OU TSIDE 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 LE AVING THE CORE SO THAT THE ONION HO LDS TOGETHER.

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

AND THAT JUST PROTECTS TH E ONION FROM THE HEAT AND IT WORKS RE ALLY WELL.

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

THROUGH THE ROOT, YEAP.

TH ROUGH THE RO OT, RIGHT.

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

WE JUST USE A RE GULAR BAKING POTATO.

CUT IT DOWN THE MI DDLE LENGTHWISE.

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

RIGHT, THAT LOOKS GOOD.

AND THEN CUT IT AG AIN 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 PA N OVER HERE THAT IS HEATING UP IN THE OVEN.

"JELLY-ROLL" PA N WE CALL IT.

RIGHT.

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

MAKE SURE THAT'S GO OD AND HOT.

YEAH.

IT SHOULD BE GOOD AND HOT.

AND WE'LL TAKE OU R 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 AL ONG 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 BE AUTIFUL.

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.

TH AT'S USEFUL TO KNOW.

HERE, WE'LL TAKE A LOOK.

THAT'S A WEIRD LO OKING CHICKEN.

IT LOOKS AS THOUGH IT 'S BEEN UNDER NAPALM OR SOMETHING LI KE 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 WH AT 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 TH EM 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 TA KE THE SKINS OFF RIGHT DOWN TO TH E TENDER PART.

AND THEN WE'LL DO TH E LAST ONE HERE.

YOU CAN SEE THE ON IONS ARE FULLY COOKED AND NICE AND BROWN.

UM HUM, YEAH LOVELY.

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

ROAST CHICKEN.

RIGHT.

FIRST WE'RE JU ST GOING TO TAKE AND PUT THESE JUICES RIGHT INTO TH E PAN THERE.

IF THERE'S A LITTLE BIT OF FA T LEFT IN THE PAN HERE BRING IT DOWN TO A CORNER AND THEN LADLE SOME OF TH E FAT OUT OF THERE.

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

YEAH.

JUST POUR THAT RI GHT INTO OUR SAUCE.

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

I MEAN, THE IDEA IS TO KEEP AS MUCH SK IN 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 RI GHT AROUND THIS BONE.

TAKE THAT LEG OF F THERE.

LOVERLY.

AND I'LL TAKE THE NE XT ONE ON THIS SIDE.

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

AND THEN TH ROUGH THE WING AND JUST SEVERE IT LIKE THAT.

AN D THEN, IF IT 'S COOKED RIGHT IT SHOULD COME RI GHT OFF.

THERE SHE COMES.

THERE ARE OUR PIECES THERE.

WELL, THAT LOOKS LOVELY.

THEN WE'LL JUST ARRANGE TH OSE INTO OUR PAN.

LIKE THAT.

UM HUM.

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

WE'RE GOING TO PUT SOME LE MON SLICES IN HERE.

FAIRLY THICK.

FAIRLY THICK.

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

AND THEN WE HAVE OUR DO UBLE CHICKEN STOCK THAT WE'VE POURED OU R PAN JUICES INTO.

DOUBLE MEANS GOOD AND STRONG.

GOOD AND STRONG, TW ICE COOKED.

WE'RE GOING TO ADD SOME OF TH E 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 TH E MEAT WITH THE STOCK BUT CRISP THE SK IN ON THE TOP.

YOU KNOW, SO MANY PE OPLE WANT CRISPY SKIN.

YEAH.

AND IF YOU GET CR ISPY SKIN YOU USUALLY OVERCOOK TH E BIRD.

EXACTLY, LIKE WITH A DUCK.

SO THIS IS A TRICK AND IT REALLY WORKS WELL.

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

THESE ARE ROASTED GA RLIC CLOVES.

THEY LOOK LOVELY, HOW DO YOU DO IT?

START BY BLANCHING TH EM IN WATER OR CREAM.

AND THEN PUT THEM IN TO A SHALLOW PAN SALT AND PEPPER, OL IVE OIL AND COVER THEM AND ROAST THEM IN THE OV EN FOR ABOUT AN HOUR.

AN HOUR, IT TAKES THAT LONG.

YEAH.

GOOD, THAT LOOKS ABSOLUTELY DELICIOUS.

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

WE'RE JUST GOING TO PUT A FE W OF THESE IN OUR PAN HERE SO THE CHICKEN GOES UN DER THE BROILER AND IT'LL CRISP TH E SKIN UP.

HOW LONG DOES THAT TAKE?

IT DEPENDS ON HOW CRISPY TH E 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.

Ha mersley: HE RE'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 LI TTLE BIT YOU CAN SEE.

THAT'S LOVELY AND MOIST UNDERNEATH.

NI CE AND TE NDER, RIGHT.

THAT'S A VERY GOOD TRICK, GORDON.

TH ANK YOU.

FIRST THING WE'RE GO ING TO DO THOUGH IS TO POUR THE JUICES IN TO OUR SAUCE PAN HERE.

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

JUST A LITTLE BIT, AD D SOME LEMON JUICE.

MAKE MORE OF A SAUCE OUT OF IT.

YEAH.

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

AND THEN AS FAR AS THE POTATOES AND ONIONS AR E 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 TA KE OUR GARLIC CLOVES.

OK AY, OUR SAUCE IS BE GINNING TO LOOK PRETTY GOOD.

I THINK WE SHOULD TU RN IT OFF.

ALRIGHT, THERE'S OFF.

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

JUST A LITTLE, UM HUM.

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

YOU FIND YOUR CLIENTS ARE AFRAID OF BUTTER?

SOME OF THEM ARE, BUT WE TR Y AND DISCOURAGE IT.

IT'S SILLY.

AND THAT'S OUR SAUCE.

UM HUM.

AND I'M JUST GO ING TO POUR THAT RIGHT AROUND THE OU TSIDE OF THE CHICKEN.

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

RIGHT.

WELL, UNDER NORMAL CI RCUMSTANCES I WOULD PUT SAUCE RI GHT ON TOP OF THE MEAT.

BUT IF WE HAVE A BEAUTIFUL CR ISPY 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 MA YBE A SPRIG OF PARSLEY.

WELL, THAT'S BEAUTIFUL, GORDON.

TH ANK 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 JU ST CUT THEM IN HALF.

THESE ARE BEAUTIFULLY RIPE PEACHES.

YEAH, THEY REALLY AR E, THEY'RE PERFECT.

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

I DON'T TAKE THE SKINS OF F, I NEVER HAVE.

OH, YOU DON'T.

NO.

WELL, THAT'S INTERESTING.

OKAY, NOW WE NEED TO HE AT UP OUR SAUTE PAN.

ADD A LITTLE BI T OF BUTTER.

THAT'S ABOUT ONE AND A HALF TABLESPOONS?

AH HUM.

AND WE MELT TH E BUTTER.

NICELY BUBBLING.

YEAP.

AND WE'RE GOING TO ADD OUR PEACHES.

I WILL GET THEM ON TH EIR CUT SIDE THOUGH BECAUSE WE WANT TO BR OWN THEM A LITTLE BIT.

YEAH.

A SPRINKLE OF SUGAR.

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

NOW WHAT IS IN THAT?

IT'S GOT CINNAMON AN D ALLSPICE SZECHUAN PE PPERCORNS.

AH HUH.

GINGER, AND ST AR ANISE.

NEXT STEP IS TO AD D OUR BRANDY.

OH HO.

WHICH WE WANT TO DO OF F 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 AB LE TO DRINK IT.

YEAH.

WE WANT TO HAVE ENOUGH SU GAR 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 LI TTLE BIT MORE THAN THAT.

AND JUST KEEP CO OKING THE PEACHES UNTIL THEY'RE TE NDER.

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

AND THAT DE GLAZES THE PAN AND CREATES A JUICE.

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

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

THIS IS CHILLED, UNSALTED BUTTER.

THAT'S CORRECT.

YOU NEVER USE SALTED BUTTER IN COOKING.

NOPE, NO.

I'M GOING TO AD D THE FLOUR.

HOW MUCH YOU GOT THERE?

IT'S ABOUT ONE AN D A HALF CUPS.

JUST REGULAR ALL-PURPOSE?

UM HUM.

UNBLEACHED?

UN BLEACHED.

AND A PINCH OF SALT.

I'M GOING TO PUT IN OUR BUTTER.

JUST SPRINKLE IT AROUND.

AND WE'RE JUST GO ING TO PULSE THIS AND CUT THE BU TTER IN.

AND WE JUST WANT TO GET THE BUTTER COMBINED WITH TH E FLOUR UNTIL IT RESEMBLES COARSE ME AL OR SMALL PEAS.

YEAH.

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

YEAP.

THAT'S JUST AB OUT RIGHT THERE.

YEAP.

YOU CAN FEEL THOSE COLD LITTLE LUMPS.

RI GHT.

TAKE IT OUT.

AND AFTER THAT IT'S A PRETTY FAMILIAR PR OCESS FOR MOST PEOPLE EXCEPT I THINK TH AT, YOU KNOW WHEN YOU RUN INTO TR OUBLE WITH A PIE DOUGH IT'S BECAUSE IT'S OV ERWORKED USUALLY.

SO WE MAKE A WELL IN THE MI DDLE OF THE PIE DOUGH.

WE ADD FOUR TABLESPOONS OF ICE-COLD WATER.

ALWAYS KEEPING IT VERY COLD.

RI GHT.

THEN START WO RKING THE DO UGH 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, BU T IT'S A GOOD IDEA.

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

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

YEAH.

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

YEAH.

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

WHERE, JUST BASICALLY WI TH THE PALM OF YOUR HAND PUSHING THE BUTTER IN TO THE FLOUR AND THEN GATHER TH E DOUGH BACK UP.

WE'RE GOING TO DO TH IS 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 RI GHT BACK INTO...

IT WOULD BE RUBBERY.

RI GHT.

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

YOU CAN SEE IT'S STILL CR UMBLY A LITTLE BIT AN D THAT'S FINE, THERE'S NO THING WRONG WITH THAT.

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

THAT'S OUR DOUGH.

AND THEN, WITH OU R 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?

EX ACTLY.

BUT YOU COULD FREEZE IT?

YEAP, IT FR EEZES FINE.

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

WELL IT LOOKS...

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

NOW IT'S HOLDING TO GETHER PRETTY WELL.

AND THEN, WORKING RE LATIVELY QUICKLY I' M USING A BI T 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, TH IS IS YOURS.

HA!

JUST KIND OF RO LL IT OUT INTO THE SEMBLANCE OF A CIRCLE.

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

YEAP, AND THAT'S JU ST DONE.

UM HUM.

THE NICE THING ABOUT TH IS IS THAT WE CAN SET THESE ROLLED OUT DOUGHS ON TO THESE TRAYS IN ADVANCE.

OH GREAT.

AND LET THEM SIT IN TH E 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 PE ACH VERSION.

IT DOESN'T HAVE TO BE PA RTICULARLY FUSSY THE WAY YOU GE T 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 OU R OTHER TARTS WITH DIFFERENT FI LLINGS ALREADY.

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

AND WHERE IT GETS FAT, JU ST 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.

RI GHT, EXACTLY.

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

AND JUST BRUSH THE EDGES OF TH E PASTRY.

AND THAT MAKES IT NICE AND BROWN.

GIVES IT A NI CE GLAZE, RIGHT.

YEAH.

OKAY, ONCE WE'VE GOT THE EGG WASH ON THERE THEN WE'RE JUST GO ING 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 TH E OVEN WITH THIS.

WHAT DO YOU BAKE THEM IN?

35 0, 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 HO W THEY DO.

OH, BUBBLING AWAY- ALL OF THEM.

THAT'S WONDERFUL.

YEAP, THEY WORKED PR ETTY WELL THIS TIME.

YOU CAN SEE THAT SO METIMES THE JUICE KIND OF FALLS OV ER A LITTLE BIT.

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

I SHOULD SAY.

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

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

RI GHT.

WE'LL PUT IT RIGHT ON TO THE PLATE HERE.

OH MY, LOOK AT THAT.

AND THEN WE JUST VERY SI MPLY SERVE THIS WITH SOME WH IPPED CREAM.

IS THAT SORT OF SWEET WHIPPED CREAM.

IT'S GOT A LITTLE BI T 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.

TH ANKS.

AFTER YOU'VE GIVEN AWAY SE CRETS 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 MU CH, NOTHING'S RE ALLY 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.