Quarter-pound beef patty loaded with crispy applewood-smoked bacon, pepper jack cheese, smoky BBQ sauce, crispy onion strings, pickles, and lettuce on a brioche bun. Sweet, smoky, and satisfyingly messy.

American-style pizza with a smoky BBQ sauce base, shredded rotisserie chicken, red onion, cilantro, smoked gouda, and mozzarella on a hand-tossed crust. California Pizza Kitchen's greatest invention.

A large flour tortilla stuffed with scrambled eggs, crispy potatoes, chorizo or bacon crumbles, cheddar cheese, pico de gallo, and smoky chipotle sauce — griddled and wrapped tight for maximum portability.

2 Chapati & beans

West African dodo: ripe plantain sliced and fried in palm oil or vegetable oil until glossy, caramelised and deeply sweet. A constant presence on West African tables — alongside jollof rice, stews or eggs.

Whole heads of garlic slow-roasted to sweet paste, spread over a white base with crumbled chèvre, caramelised onion, fresh thyme and walnuts. Rustic French countryside on a crust.

Hard-boiled eggs and potatoes simmered in a fragrant onion-tomato-ginger curry gravy with cumin and garam masala. A beloved Bangladeshi everyday dish — simple, filling, and deeply satisfying.

Irish pub classic: chunks of braising beef slow-cooked in a dark Guinness stout with root vegetables, bay and thyme until the sauce is dark, thick and deeply savoury. Served with soda bread.

Marseille\'s legendary fisherman\'s stew: a saffron-and-fennel broth with monkfish, John Dory, rascasse, mussels, prawns and clams, served with rouille-spread croûtons and a ladle for the broth on the side.

The ultimate West African celebration spread: a giant tray of smoky party jollof rice with a whole oven-roasted chicken, fried plantain, peppered goat meat, moi moi (bean pudding) and a pot of pepper soup. Feeds four to six.