Spectator competition winners: ‘It was the best of pies, it was the worst of pies’: famous authors on food

Your latest challenge was to provide a passage about food written in the style of a well-known author.

One of my favourite literary meals is in John Kennedy Toole’s A Confederacy of Dunces. Here is the novel’s protagonist, the Falstaffian Ignatius J. Reilly, sizing up a mid-afternoon snack: ‘In the boiling water the hot dogs swished and lashed like artificially coloured and magnified paramecia. Ignatius filled his lungs with the pungent, sour aroma. “I shall pretend that I am in a smart restaurant and that this is the lobster pond.”’

In a large and wide-ranging entry, Douglas G. Brown’s ‘Observation on a Vegetable That Was Probably Unknown to Ogden Nash’ struck a chord: ‘Kale consumed raw/ Gets stuck in one’s craw;/ But kale, marinated,/ Is still overrated’. Nick Syrett and Martyn Hurst also stood out, as did Nick MacKinnon’s Shelley on molecular gastronomy — ‘My name is Heston Blumenthal, chef of chefs./