• 2 kilograms potatoes or oven
  • Chips if you're using that
  • Canada Poutine:
  • 1 red onion
  • 250 milliliters red wine
  • 750 milliliters beef gravy
  • 2 bay leaves
  • A few sprigs thyme
  • Salt & Pepper
  • Cheese curd mozzarella
  • England:
  • 1 tablespoon coconut oil
  • 300 milliliters coconut milk
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 small white onion, finely
  • Sliced
  • 1 clove of garlic, finely
  • Sliced
  • 1 teaspoon curry powder
  • 1 teaspoon chilli powder
  • Spain:
  • 5 tomatoes
  • 1 red onion
  • Olive oil
  • 2 cloves garlic
  • 1 teaspoon chilli powder
  • 1 teaspoon paprika
  • Garlic Mayo
  • Chopped parsley
  • USA:
  • 1 tablespoon mustard powder
  • 1 tablespoon garlic powder
  • Salt and Pepper
  • 1 cup chicken stock
  • 1/2 white onion
  • 1 green chilli
  • Handful grated
  • Cheddar
  • Jalapenos
  • Australia:
  • 1 chicken skin
  • 1 teaspoon salt
  • Netherlands:
  • 3 tablespoons crunchy peanut
  • Butter
  • 1/2 lime
  • 1 garlic clove
  • 1 onion
  • 2 tablespoons sweet chilli sauce
  • 2 tablespoons soy sauce
  • Mayo
  • Germany:
  • 4 streaky bacon
  • 1 white onion


  1. Start by making your chips if making them yourself.
  2. Cut all the potatoes into your preferred thickness,
  3. Parboil for about 12 minutes and then fry on oven bake with a little oil until cooked through and crisp.
  4. Canada: Saute the onion, garlic and herbs for a few minutes.Then add in the wine and stock and gently boil until reduced and slightly thick, add seasoning to taste. Dice cheese curd and assemble on chips.
  5. Spain: Heat a tablespoon of olive oil, finely chop the onion and crush the garlic, add to a pan on a medium heat and cook for 10 minutes or until soft. Finely chop the tomatoes and add to the pan, let this cook down for about 5 minutes then add in the spices. Loosen with a splash of water occasionally. Cook down for 15 minutes. Blitz before serving with garlic mayo and a sprinkle of parsley.
  6. Australia: To make the chicken salt, remove the skin
  7. From a chicken and roast in an oven at 175C until
  8. Brown. Then fry in oil until crispy and golden. Place the crispy skin in a food processor with a tablespoon of salt and blitz. Sprinkle the chicken salt over the chips.
  9. USA: Sweat half an onion in a pan then add a small
  10. Packet of minced beef and fry for 1 min, then add in 1
  11. Finely chopped green chilli, 1 tablespoon of garlic powder,
  12. 1 tablespoon mustard powder, salt and pepper and fry for a
  13. Further min. Then pour in a cup of chicken stock and cook until the water has reduced significantly. Then spoon over chips and sprinkle on some jalapeno peppers and grate some cheddar. With a blow torch,
  14. Melt the cheese and serve.
  15. Netherlands: In a food processor blitz 3 tablespoons crunchy peanut butter, half a lime, 1 clove garlic- pealed and crushed, half an onion, 2 tablespoons sweet chilli sauce, 2 tablespoons soy sauce. Serve on chips with mayo and a sprinkle of chopped white onion.
  16. England: Heat the seeds in coconut oil add in the onion and garlic after a minute or so. Cook these on a medium heat for 3-4 minutes. Add in the ground spices and coconut milk and let this cook down on a medium heat for about 12 minutes. Then serve over chips.
  17. Germany: Fry the streaky bacon until crisp, and fry
  18. The onion until brown, then sprinkle the pair over the
  19. Chips.