Don't Have a Cow Man Trivia Quiz

Made famous by a Pixar movie about Remy, a rat who becomes a chef, ratatouille is a French dish. It comes from Nice, a coastal city on the French Riviera. It was originally a coarse vegetable stew, but the version we know today uses tomatoes as a base and also includes aubergines, courgettes, onions, bell peppers and a mixture of herbs.

The variant that appears in 'Ratatouille' is confit byaldi, where the vegetables are cut into rounds and are not fried, and mushrooms are used instead of bell peppers.

Mattar or muttar paneer is an Indian dish made with paneer (a cheese made from cow or buffalo milk) and peas. It is a staple of Indian restaurants and uses a tomato-based sauce spiced with garam masala. It can either be eaten as a main meal, or served with rice and/or bread as a starter or side dish. Another popular paneer dish is saag paneer, which contains spinach.

Colcannon is an Irish dish, similar to the English bubble and squeak, made with only four ingredients: milk, butter, mashed potatoes and cabbage. Some versions may add leeks, onions or kale. It can also be eaten with bacon or pork, for those of a more carnivorous persuasion. One Irish Halloween tradition involves hiding a ring and a thimble in a dish of colcannon; whoever picks the ring will be married, and whoever picks the thimble will stay single. Champ is a similar dish, but contains spring onions instead of cabbage.

Kimchi is one of the most famous dishes of North and South Korea, and is made with salted and fermented vegetables, usually napa cabbage or mu/Korean radish. It can also be made with various other vegetables, such as tomatoes, spring onions, carrots, aubergines or celery.

There are many variants of kimchi, with different levels of spiciness depending on the seasoning. Traditionally, kimchi is left to ferment in earthenware vessels called onggi; today, many Korean families use kimchi refrigerators instead.

Tabbouleh is a salad from the mountains of Lebanon and Syria, although the one pictured here is Armenian. It is made with bulgur wheat, finely chopped tomatoes and cucumber, and seasoned with lemon juice, olive oil, mint and parsley. Some variants also contain lettuce or pomegranate seeds.

In Middle Eastern restaurants, it is served as a mezze or side dish. In Lebanon, National Tabbouleh Day is celebrated on the first Saturday in July.

Baba ghanoush or baba ghanouj is another mezze dish from the Levant. It is a dip that is similar to hummus in that it contains olive oil and tahini, but it is made from roast aubergines instead of chickpeas. Roasting makes the aubergine softer and gives it a smoky taste.

Some variants use parsley as flavouring, while others use coriander and/or cumin. Mutabbal is a similar dish, but spicier.

Of all the many different types of pizza out there, the Margherita is one of the most common, and one of the plainest. It is a Neapolitan pizza, meaning that it has the topping of mozzarella cheese and tomato, which is used as a base for many other pizza toppings; for a Margherita, the only other topping besides cheese and tomato is basil, although some versions forgo it.

The (apocryphal) story behind the pizza goes that Queen Margherita of Savoy was visiting Naples in 1889 and the Royal Palace of Capodimonte commissioned a pizza to be made in her honour.

The result was a pizza with the colours of the Italian flag: red tomatoes, white cheese and green basil.

Known as macaroni and cheese in the USA and macaroni cheese in the UK, this pasta dish is simple and filling, and can also be made into balls as an appetiser or snack. It is thought to date back to the 14th century and is traditionally baked in an oven.

The earliest version of the modern variant, from 1769, features a Mornay sauce with cheddar cheese and Parmesan sprinkled on top. Some variants add breadcrumbs for a crunchy topping. The Kraft Dinner is the readymade variant, containing dried macaroni and cheese powder; just add milk and butter and you have your meal. (The version pictured here is homemade.)

Shopska salad is a Bulgarian salad, themed around the colours of the Bulgarian flag. The red part is chopped tomatoes and peppers, the green part is chopped cucumbers, and the white part is sirene, a brine cheese sprinkled on top. It also contains onions and is dressed with sunflower oil, and sometimes vinegar as well. Shopska salad was created in 1955 by Balkantourist, the Bulgarian state tourist agency.

Despite being named after the region of Shopluk, it was actually first served in Druzhba, a Black Sea resort now known as Saints Constantine and Helena, in eastern Bulgaria.

Borscht is a piquant Ukrainian soup that is also eaten in other Eastern European and North Asian countries. There are many variants across Ukraine, with each oblast having its own recipe. It is made with beetroot, which gives it its signature bright red colour, and also may contain tomatoes, root vegetables, cabbage and vinegar. Non-vegetarian versions use meat stock as a base, while vegetarian borscht uses mushroom or vegetable stock.

It is usually served with a big dollop of smetana (sour cream), like the one pictured here. White borscht (made with rye) and green borscht (made with sorrel) also exist.