Jamie's recipe for Flour and Water Crust Chicken from his book "Happy Days with the Naked Chef".

This is a great dish to serve up to friends - they'll wonder if you've gone a bit mad when you produce what looks like a huge lump of pastry and put it in the middle of the table!  It's a great way to cook chicken - the meat steams inside the pastry crust and becomes incredibly tender.  I've used nice small spring chickens, or poussins, in this recipe but it's just as easy to use one 2kg/4.5lb bird and roast it for 2 hours instead.  ps. you don't eat the pastry!

905gr/2lb plain flour
2 fat lemons
2 handfuls of fresh sage leaves, picked
1 handful of fresh thyme leaves, picked
8 cloves of garlic
2 tablespoons olive oil
sea salt and freshly ground black pepper
4 spring chickens

Put your flour into a large bowl, and mix in around 500ml/18fl oz of water, bit by bit, until you have a dough that is pliable and elastic and not too sticky.  Cover and put to one side while you prepare the chickens.

Using a peeler, remove the peel from 1 of the lemons and bash up with the sage, thyme and garlic, in a pestle and mortar, or use a metal bowl and a rolling pin.  Add your olive oil and plenty of seasoning.  This flavourful marinade is great with just about all kinds of meat.  Roll up your sleeves and rub the marinade all over the chickens as well as inside the cavity.  Slice the remaining lemon and stick a slice or two inside the cavity of each chicken.