Steamed cockles with white port and wild fennel

Like sherry, white port really complements shellfish such as cockles for this dish, says Mark Hix

Alice Waters’ roast chicken

The influential Californian restaurateur's take on a classic dish

Courgette fritters

Tzatziki is the perfect accompaniment to these fritters, says Jojo Tulloh

Lettuce, watercress and pea soup

Sybil Kapoor's creamy soup that combines layers of fresh green flavours

Marguerite Patten’s recession recipes

The patron saint of frugal cooking on how to feast in the face of hardship

Shaved asparagus and goat’s cheese salad

A delicious and seasonal raw food recipe from Mark Hix

Langues de Chat au The Vert

These biscuits are traditionally served with ice-cream but are equally delicious with a fruit compote and yoghurt

Chemists’ Yorkshire Pudding

A pud that's guaranteed to rise the all-important four inches

Win copies of Nigella Christmas

Win the domestic goddess's guide to the festive season