The mighty fry up - a strange meal either loved or hated, head to America or the UK and you’ll find people whop adore it, pop across to mainland Europe and would certainly not be welcomed on most breakfast tables.
You have probably heard of the fry up but what exactly does it contain, just what ingredients make up a mighty big breakfast?
This infographic from Stephen Wildish maps the taxonomy of the fry up - showing every single ingredient you can pretty much imagine sticking on a big breakfast.
It goes right down to the bubble and squeak style fry up created with leftovers - a big favourite after Christmas dinner.
A four-day restaurant week, a day dedicated to staff learning, and cooking demonstrations for the public are just a few of the new ways of working in Dan Barber's new vision for his NY restaurant and farm. Find out more.
Francesco Martucci from I Masanielli in the Campania region of Italy has been named the best pizzaiolo in the world for a third year running. See the full list as well as all the international winners.