Ever wondered when your favourite dish was invented, or what foods came into being the year you were born? We've found recipes and branded treats invented every year from 1946 to 2000, including chicken tikka masala – invented by Ali Ahmed Aslam, who recently passed away – and famous foods from the delicious to the bizarre.

Whether or not you consider it a meal, microwave popcorn deserves a mention because of how it was invented: accidentally, and at the same time as the microwave. Dr Percy Spencer held a bag of kernels close to a magnetron, an essential component of today’s microwaves, and found they were able to pop.

The electric blender gained popularity in post-Second World War kitchens – as this fascinating 1947 pamphlet, “340 Recipes for the new Waring Blendor”, proves. Milk smoothies were one easy dessert home cooks loved to make in them and there’s a whole chapter dedicated to recipes.

Or Spam ‘n’ anything, to be honest. Though invented in 1937, the wartime staple was taken to new heights when rationing ended, with home cooks adding all kinds of flourishes. Baked Spam, Spam fritters and hot Spam-wiches were popular recipes. As was Spam 'n' pancakes, as this 1948 ad shows.

This early celebrity chef was actually a fictional character, but she was pretty prolific. Betty Crocker cake mixes emerged post-Second World War, and were part of a trend towards pimping up convenience foods. Recipes included this “perfect double-quick cake” with three types of icing (chocolate, orange and plain), which was published in Good Housekeeping magazine in October 1949.

Upside-down cakes – where the fruit is layered at the bottom and the cake is upturned once baked – have been around a little longer. But this version, made with tinned pineapple rings, became a favourite post-Second World War as sweet treats became more attainable.

This sticky-sweet dessert was invented at legendary New Orleans restaurant Brennan’s, and it’s still a staple on the menu today (and in home kitchens around the world). Bananas are added to a sauce of butter, brown sugar and cinnamon, doused with rum and then flambéed. It’s as moreish as it is spectacular.

Wheat Chex cereal came along in the 1930s, but it somehow took two decades for this mixed-up snack to follow. The company released ads with recipes for Party Mix (later switching the name to Chex Mix) in the 1950s. The snack is made from different Chex cereals mixed with butter, salt, nuts and Worcestershire sauce, then baked in the oven.

This sandwich filler and baked-spud topper is made with chicken and sultanas smothered in creamy, curry-flavoured sauce – and for those who like the delicately spicy, herby taste, it’s comfortingly nostalgic. It was created for Queen Elizabeth II for her coronation banquet in 1953.

Popular US brand Swanson wasn’t the first to produce lap trays with separate compartments for peas, potatoes, meat and so on, but it was the first to use the term TV dinner. It was also the company’s huge advertising campaign that took the convenience meal to sofas in homes all across the country.

After appearing on a list of Germany’s best cakes in 1949, the following decade Black Forest gâteau was in recipe books everywhere. As beautiful as it is delicious, we can see why the chocolate, cherry, Kirsch and cream layer cake took off so rapidly.

What could be a better way to impress party or dinner guests than processed cheese spread on crackers? Processed cheese spread on crackers and topped with pickled onions and olives, that’s what. As demonstrated in this 1956 ad, Kraft’s processed cheese in a jar really was a lifesaver.

Burger King’s piled-high fast food creation actually pre-dates the Big Mac by 10 years. With a flame-grilled beef patty, thick slices of tomato and onion, crisp lettuce, pickles and mayo in a sesame seed bun, it has been a post-pub staple pretty much ever since.

We’re not claiming Butlin's invented chop suey, the stir-fried combo of meat, egg and vegetables that's actually believed to originate from New York in 1896. But the dish’s inclusion on the holiday camps’ menus in 1958 cemented it as a British favourite that’s still on many people’s roster of quick, easy suppers today.

It simply wasn’t a birthday party without an Arctic Roll, the sliceable ice cream cake of sponge wrapped around vanilla and jam. It was invented by Dr Ernest Velden, a Czech who immigrated to the UK. It became the familiar Birds Eye treat after the company purchased Velden’s Eastbourne ice cream factory.

Pubs were a huge part of Britain’s food scene in the 1950s and 1960s, and this classic plateless dish is widely held to have been invented by the then-landlord of the Mill Inn in Withington, Gloucestershire. The Cotswolds-born dish, where chicken legs were battered, deep-fried and served in a wicker or plastic basket with fries, became the iconic pub grub of the decade.

We don’t want to start a food fight, but spag bol as we know it – a ragù made with ground beef, simmered with tomatoes and other veg, served over spaghetti – is quite different to Italy’s tagliatelle al ragù, made with flatter pasta noodles and a slow-cooked sauce. The British “twist” took off as pasta swept through the country’s kitchens in the 1960s.

We reckon this wobbly wonder is worth reviving for the name alone (it’s also known as broken glass cake, which is less appetising, somehow). It’s made by cutting fruit jelly into cubes and folding them into thick, lemon-laced cream – a recipe that featured in the brilliantly niche cookbook, Joys of Jell-O.

The rich, hearty beef stew is believed to be a peasant dish from Burgundy, with the first recipe published in the early 20th century. But it was the fabulously flamboyant Julia Child who introduced the meaty marvel to home kitchens across the US and UK through her seminal cookbooks and TV show, The French Chef, which debuted in 1963.

Read more: Julia Child's best-ever tips for cooking perfect chicken

Breakfast that feels more like dessert? Yes please. Dessert you can pop in the toaster? Double yes. Every kid’s favourite morning and afternoon snack, Pop Tarts were sold unfrosted when they were first released. Thankfully the extra layer of sugar was added three years later when it was established it wouldn’t melt off in the toaster. Make ours a blueberry.

Jell-O salads had a surprisingly long tenure in kitchens across the US and UK, with home chefs experimenting with savoury creations since the instant gelatine was patented in 1897. Salads set in jelly just seemed to fit the mould for cooks obsessed with neatness and convenience. And they reached wobbly new heights in the 1960s, when Jell-O launched a range of flavours such as celery, perfect for this eye-catching dish.

This cake launched millions of Bundt pan recipes (made in the distinctive ring-shaped moulds) when it won the long-running American Pillsbury Bake-Off contest in 1966. The butter, sugar, cocoa and nuts in the mix form a “tunnel” of oozy fudge through the cake as it bakes.

Burger King may have been the first to bring big burgers to the table, but the Big Mac is McDonald’s most famous icon – and perhaps the most well-known fast food item in the world. Yet its inception didn’t come from McDonald’s HQ. It was invented by Jim Delligatti, who ran several branches in Pennsylvania, and rolled out across the US the following year.

Read more: The incredible story of how McDonald's conquered the world

Minced beef, chicken, shredded lettuce, grated cheese, tomatoes, sour cream, strips of tortilla... You can pretty much throw anything you might wrap in a tortilla into a taco salad, which is often eaten from an edible bowl. But it certainly isn’t an authentic Mexican dish. The first known recipe was printed in California-based Sunset magazine in 1968.

Sometimes it’s easy to imagine this entire decade came in a can (or fast food wrapper). Fray Bentos pies, which are still being enjoyed “fresh” from the tin they’re cooked in, required cooks only to pull back the lid and stick in the oven.

Anyone hailing from 1970 can dine out on the fact that Britain’s favourite dish was born the same year (probably). Ali Ahmed Aslam, of Glasgow’s Shish Mahal curry house, emptied a can of tomato soup over a chicken tikka dish after a customer complained it was “too dry”. With yogurt and some extra spices, it was an instant hit. Others contend its origins lie in British India, where sauce was added to curry for unaccustomed palates, and/or traditional Punjabi cooking.

Fro-yo had a huge boom in the 1970s, proving particularly popular with calorie counters looking for a lower-fat alternative to ice cream. Yogurt itself has a long past stretching back around 5,000 years, but of course there were no freezers back then. It’s believed an employee of HP Hood Dairy, in Lynnfield, Massachusetts invented “frogurt” by passing the unfrozen stuff through a soft-serve ice cream machine.

It’s strange to think there was a time this squishy McDonald’s breakfast staple didn’t exist. This once-controversial sandwich was the Adam and Eve of the chain’s morning menu, spawning a whole world of muffin and hash brown-based eats in the early 1970s.

Whoever came up with the idea of threading chunks of cheese, pineapple, olives and other random foodstuffs onto cocktail sticks and skewering them into a baked potato (or halved pineapple) must have been some kind of genius, because the resulting “hedgehog” is the ultimate throwback party snack. A nostalgic treat for Brits, it's the best kind of sweet and savoury pairing.

Powdered mashed potato could have been a hard sell. Why not just mash some potatoes? Then came the Smash Martians, who chuckled at “primitive” humans for peeling spuds, boiling them and “smashing them to bits”. Still counted among the best British ads of all time.

Our love affair with pasta grew even stronger in the 1970s and it's never really gone away. While similar dishes had long existed in Italy, the recipe for pasta primavera – spaghetti with creamy white sauce and seasonal veg – was credited to legendary New York restaurant Le Cirque.

The UK and the USA reached peak fondue in the mid-1970s thanks to the popularity of skiing holidays in France and Switzerland, the 1964 New York World’s Fair and the launch of home fondue sets. Serving a pot of gooey cheese thinned with wine and mustard, with bread cubes and potatoes to dip in, was a surefire way to impress dinner guests (and show off).

Yep, the favourite of students, office workers and builders has been satisfying savoury cravings through four decades after being launched by Golden Wonder in 1977. Momofuku Ando invented instant noodles in 1958 but it was these foil-topped cardboard pots that captured the British imagination. Stick the kettle on!

Stuffing stuff in peppers wasn’t new, but the late 1970s brought increased interest in vegetarian dishes. The red, green and yellow fruits were perfect, piquant vehicles for rice mixed with herbs, chopped up veg and that other veggie staple, goats' cheese.

This ad in Canadian Living was one of three “quick and economical” recipes from pasta company Catelli aimed at families looking to save money during the recession. Serrated lasagne strips layered with cooked chicken, ready-made tomato sauce and cottage cheese.

Was it even a barbecue without a pasta salad drenched in a mouth-puckering amount of vinaigrette? Was it even a pasta salad if the pasta was just one colour? In 1980, at least, the answer to both of these questions was a firm (or al dente) “no”.

Nestle brand Stouffer’s launched Lean Cuisine in the US and Canada in 1981, cleverly tapping into the decade’s slimming obsession. The range, still going strong worldwide, debuted with delights like zucchini lasagne and vegetables with rice.

American-born Gregory Sams, who owned London restaurant SEED, was the first to market a meat-free patty. His “VegeBurger” was made with seitan (wheat dough washed with water to make a sticky, elastic mass), spices, aduki beans and oat flakes. It took off, of course, and other restaurants and chains quickly adopted their own versions.

This was a many-layered decade. So much so that even the dips couldn’t be left to themselves. No, they had to be piled one on top of the other. The seven-layer dip, still an essential for sports-viewing parties, was a stripy combo of refried beans, sour cream, salsa, spring onions, guacamole, tomatoes or olives, and grated cheese.

This Italian restaurant staple probably predates the 1980s, though it was the New York Times’ 1985 recipe that launched dinner party hosts everywhere into a frenzy of cold coffee and soggy sponge fingers. It’s still a hugely popular dessert. Hardly surprising since it contains coffee, chocolate and cream.

If you think Micro Chips don’t count as a “dish”, you’ve clearly never experienced the joy of sitting in front of the TV with a slightly soggy box, still warm from the microwave, and tucked into string fries doused in salt, vinegar and ketchup. They’re still available (in the UK at least), renamed as Quick Chips.

Fans of 2014 film Chef might know it as the “molten” chocolate lava cake that helped ruin the career of Jon Favreau’s title character, while MasterChef viewers have likely witnessed many contestants fall with a failed fondant. And it was, appropriately, a mistake that created it. Jean-Georges Vongerichten undercooked a sponge at his New York restaurant JoJo and his error proved so popular he now serves more than 1,000 every day.

Discover more foods invented by accident here

Fans of the supersize, sewer-dwelling turtles might remember this one – whether they actually ever got to taste it or just constantly nagged their parents to buy it. The full-size pizzas had your standard pepperoni and extra cheese toppings. But the mini slices had green crusts and were topped with apple.

Few fast food items have caused as much controversy as McDonald’s foray into cheese-topped dough. After several years in the planning, it was first offered in a handful of US restaurants before rolling out nationwide – much to the chagrin of Pizza Hut. It didn’t last long, mainly because the prep time was at odds with the idea of fast food. But many still remember it wistfully.

Everyone’s favourite triangular snack (unless you’re a Dairy Lea fan) has been around since 1972, but this cheesy, crunchy number took them to the dinner table. Usually made with canned cream of chicken soup, cooked chicken, salsa, Nacho Cheese Doritos and more cheese on top, it’s the 1990s version of the tuna noodle casserole.

Lovely Linda made being a vegetarian so much easier when she launched her range of frozen, meat-free meals, from cottage pie to sausages. Lasagne’s usual minced beef was replaced with textured vegetable protein layered with the usual béchamel sauce and cheese.

If you were anywhere in the 1990s, just reading those two words probably set one of the most catchy and annoying advertising jingles playing through your mind in a loop. Sorry about that. The sauces ranged from creamy Country French to Spanish Chicken and were a simple supper staple for everyone from students to families.

The 1990s' answer to nouvelle cuisine, whose teeny-tiny portions left stomachs grumbling through the 1980s, was 'tall food' – piling anything from salads to pies to vertiginous new heights. Sandwiches were the easiest to layer and suddenly three slices of bread just wasn’t sufficient.

Pioneering British TV chef Keith Floyd helped millions of home cooks add a new recipe to their roster when he included a Thai green curry, made with a shop-bought paste, in his cookbook Guide to Southeast-Asia Cooking.

Food scientist Patty Scheibmeir came up with Pizza Hut’s stuffed-crust number. Despite conflicting claims, she is credited with being the first to find a way to get even more cheese into a pizza – and, perhaps, encourage children to eat their crusts.

It’s surprising enough that setting foods in jelly and aspic was such a dominant trend of the 1960s and 1970s. That it returned to add a wobble to 1990s dinner tables is surely something no one could have predicted. Shredded chicken set in aspic with vegetables and coriander (the herb du jour) was a frequent guest at summer weddings.

Or maybe you know them as bagel pizzas. Either way, these snacks – whose history may stretch back to 1959, when it’s claimed an Ohio-based baker invented them – are a chewy, cheesy combination made in comfort-food heaven. And they were the post-school munch of choice for many kids in the mid-1990s.

Check out more incredible food fusions here

As the world prepared for millennium celebrations – and everyone wondered whether the world would stop as the clocks struck midnight – there was only one thing to serve. Recipes featuring the orange-fleshed melon were everywhere this year. Want to party like it’s 1999? Try this chilled, sweet soup.

Read more: Avocado stones and other surprising things you didn't realise you could eat

The last 12 months of the millennia was also the year a certain mop-topped cockney chef rose to fame. Jamie Oliver’s TV show, The Naked Chef, debuted in 1999 and a cookbook quickly followed in 2000. It introduced us to the delights of homemade focaccia, pancetta, sun-dried tomatoes and whole fish baked in sea salt, which seals in the steam and results in tender, flaky flesh.

Now discover more foods we fell in love with when we were growing up