You can take your caviar and champagne. You can have your lobster and wagyu. For us, a great chip is one of the finest culinary experiences out there – be it in its natural state, adorned with toppings or incorporated into a dish.

We’ve teamed up with Lamb Weston to celebrate everything good and great about chips and fries. From chef-led dishes which show just how elevated you can take a fried potato, right through to easy dishes which put chips centre stage, here's the inspiration you never knew you needed.

We had great fun creating some recipes which take Lamb Weston's already great chips and fries and showcased them within cuisines around the world. From British and Peruvian to Mexican, Middle Eastern, Kenyan and Korean, these are the dishes that make chips the star of the show.

We’ve taken inspiration from the many Mexican ‘divorciados’ dishes that celebrate red and green salsas served separately on the plate. Often served with eggs or softened tortilla chips for breakfast or brunch, we’ve used Lamb Weston Pub Chips, which provide an excellent base for taking on the flavours of the salsas. The red salsa vegetables are lightly charred in the oven to add smokiness. And while we have used avocado in the green salsa, tomatillos are also a common ingredient to create a classic salsa verde. The dish is finished with a simple and fresh pico de gallo.

Masala fries are hugely popular in Kenya and vast swathes of India, all of which offer a slight variation on the classic. At its core, however, are chips (in this case, Lamb Weston Ziggy Fries) mixed in a heavily seasoned tomato-based paste, coating them with bags of flavour. In our version, we finish with a curry leaf and peanut topping for the ultimate textural contrast.

Enjoy the much-loved flavours and textures of a tortilla de patatas (Spanish potato omelette) – rich, custardy, soft, sweet and savoury – with a fun twist. Steamed cod is flaked through beaten egg, along with Lamb Weston Pub Chips and fried onions. We’ve served this with a simple gremolata and lemon mayonnaise.

Our glazed tornado fries are an ode to the popular Korean street food classic hoeori gamja (tornado potatoes). Lamb Weston Twister Fries are tossed in a warm glaze made from gochujang, honey, garlic and ginger – a delightfully spicy, sour, sweet and fragrant finish. Great for sharing.

When only the contrasting textures of silky, crunchy and crispy will do, try this fun take on a hummus bowl. Lamb Weston Twister Fries, crunchy roast chickpeas and sumac onions are served on top of restaurant-quality hummus. Pouring ice-cold water in a steady stream into the food processor during the hummus-making process emulsifies the tahini to give a smooth texture. Topped with crispy roasted chickpeas and a sumac onion salad for piquancy to cut through the richness.

Lomo saltado – the classic Peruvian dish – is a masterclass in fusion born from the Cantonese immigrants who settled in Peru during the 1900s. Strips of marinated beef sirloin and wedges of red onions and tomatoes are stir-fried in a sauce combining soy sauce, oyster sauce and chilli paste, before being tossed with Lamb Weston Ziggy Fries.