This is a rich, slow-cooked stew containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin and white beans. Originating from the south of France, it is named after its traditional cooking vessel, a deep, round, earthenware pot with slanting sides. Name this dish.

Bouillabaisse is a traditional Provençal fish stew originating in the port city of Marseille. The French name of the dish comes from the Provençal Occitan word bolhabaissa, a compound that consists of the two verbs bolhir and abaissar, two essential features in the method of cooking. Can you guess what it would be?

Name this rice based dish originating from Valencia and used by Valencians as one of their identifying symbols. In some cases, this dish is considered by non-Spaniards as Spain's national dish

This is a cold soup and drink combo made of raw, blended vegetables originating in the southern regions of the Iberian peninsula and spread into other areas. This dish is widely eaten in Spain and Portugal mainly during hot summers as it is refreshing. Name this dish

Melomakarono is an egg-shaped Greek dessert made mostly from flour, olive oil, and honey. They are thought to be derived from Makaria, an ancient food item eaten during funerals that was gradually commonised with changes in the recipes. One such change was the dipping in honey that led to the name of this dish being named after the Greek word for honey "meli" and "makaria". Nowadays, when is this dish traditionally made?