The winner is a recipe for chicken jhella by MS Gopal and the runner up is roast chicken and garlic by Stewart Stevens. Jemma Patton's chorizo, aubergine and beans in red wine received an honourable mention. ...

Roast chicken and garlic Preferably you need a soaked clay roasting pot, but any roasting pot or wrapping foil will do.

Select your favourite chicken, after wringing, plucking and so on, stuff the chicken with half a lemon and then cram as many whole cloves of garlic in as possible. Just break up the garlic bulbs and leave the skin of the cloves intact. You will need a lot of garlic. Squeeze the remaining lemon over the chicken and maybe chuck in some herbs if there are some lying around.

Roast the chicken. If you have a good roasting pot then you can roast slower and longer without the meat drying up. Play it by ear.

Shortly before the chicken is ready cut plenty of good light bread and toast lightly. (You could serve this dish with a toaster on the table for ad hoc toasting or if you are lazy not bother toasting at all!)

To serve, scoop out all the garlic cloves into a bowl and put the chicken on a platter. Participants should take some toast and squeeze a garlic clove over the toast. The roasted garlic cloves form into a paste encapsulated by the skin. There needs to be a spare bowl lying around to discard the husks of the garlic cloves. You can then pick a bit of chicken and sit this on top of the garlic paste - the chicken can be used to spread the paste so there is no need of any cutlery. If you roasted the chicken too quickly the garlic may not have become sufficiently mushy.