Free AI Recipe Generator

10 minutes · serves 2

• + eggs
• · cheese (optional)
• · spinach (optional)
• · tomatoes (optional)
• · onion (optional)
• · mushrooms (optional)
• · bell pepper (optional)

1. Beat the eggs with a pinch of salt until no streaks remain.
2. Soften any hard vegetables in a little oil first, 3-4 minutes.
3. Pour in the eggs on low heat and fold slowly until just set.
4. Add cheese or leafy greens at the very end so they barely wilt.

The single most forgiving way to clear small amounts of almost anything.

55 minutes · serves 2

• + potatoes
• · cheese (optional)
• · bacon (optional)
• · canned black beans (optional)
• · yogurt (optional)
• · broccoli (optional)

1. Prick the potatoes, rub with oil and salt, and bake until the skin crackles.
2. Split and fluff the inside with a fork.
3. Pile on whatever protein and cheese need using — bacon goes in cooked, so fry it through first.
4. Finish with yogurt instead of sour cream.

Almost entirely hands-off, and the topping is wherever your leftovers go.

8 minutes · serves 1

• + bread
• + cheese
• · tomatoes (optional)
• · onion (optional)
• · bacon (optional)

1. Butter the outside of the bread, not the inside.
2. Fill generously and press the sandwich together.
3. Cook on medium-low, weighed down with a pan lid, until deep golden.
4. Adding bacon? Fry it first and drain it — a toastie is not hot enough for long enough to cook bacon through.
5. Flip once and repeat; rest a minute before cutting.

The bar for using up an ageing loaf and a cheese end.

15 minutes · serves 2

• + pasta
• + garlic
• · parmesan (optional)
• · spinach (optional)
• · lemon (optional)
• · mushrooms (optional)

1. Boil the pasta and save a mug of the cooking water before draining.
2. Gently cook sliced garlic in butter until fragrant but not browned.
3. Toss the pasta through the butter with a splash of the saved water.
4. Finish with cheese, greens, or a squeeze of lemon.

Two ingredients you almost certainly have, and a real dinner in the time the water boils.

15 minutes · serves 3

• + pasta
• + canned tuna
• · lemon (optional)
• · onion (optional)
• · corn (optional)
• · tomatoes (optional)
• · yogurt (optional)

1. Cook the pasta, then rinse it under cold water to stop it cooking.
2. Flake the tuna through it with plenty of black pepper.
3. Loosen with yogurt or oil and sharpen with lemon.
4. Fold in whatever crunchy vegetables need using.

Better the next day, which makes it a genuine lunchbox fix.

15 minutes · serves 3

• + cooked rice
• + eggs
• · carrots (optional)
• · corn (optional)
• · onion (optional)
• · garlic (optional)
• · soy sauce (optional)
• · bell pepper (optional)
• · spinach (optional)
• · cooked chicken (optional)

1. Cold rice only — warm rice turns to paste in the pan.
2. Cook the egg first, remove it, and use the same pan for the vegetables.
3. Add the rice and press it flat so it toasts instead of steaming.
4. Return the egg, season, and stop before it goes soggy.

The most reliable way to empty a vegetable drawer into one pan.

25 minutes · serves 2

• + potatoes
• + onion
• · eggs (optional)
• · bacon (optional)
• · bell pepper (optional)
• · cheese (optional)

1. Dice the potatoes small and parboil for 5 minutes so they cook through later.
2. Fry them in a single layer and resist stirring until one side is crisp.
3. Add the onion once the potatoes have colour, so it does not burn.
4. Adding bacon? Fry it first in the same pan and cook it through, then lift it out and use the fat for the potatoes.
5. Top with a fried egg or grated cheese.

Turns potatoes that are starting to sprout into the best part of the meal.

5 minutes hands-on, then overnight · serves 1

• + oats
• + milk
• · yogurt (optional)
• · honey (optional)
• · peanut butter (optional)

1. Mix equal parts oats and milk in a jar with a pinch of salt.
2. Stir in yogurt for thickness or peanut butter for staying power.
3. Refrigerate overnight.
4. Sweeten with honey in the morning, not the night before.

Five minutes tonight removes tomorrow's breakfast decision entirely.

5 minutes · serves 1

• + yogurt
• + oats
• + honey
• · peanut butter (optional)
• · milk (optional)

1. Toast the oats dry in a pan for two minutes until they smell nutty.
2. Spoon the yogurt into a bowl and scatter the warm oats over.
3. Swirl through honey and peanut butter.
4. Eat straight away while the oats are still crunchy.

Toasting the oats takes two minutes and changes the whole bowl.

10 minutes · serves 1

• + bread
• + avocado
• + eggs
• · lemon (optional)
• · tomatoes (optional)
• · cheese (optional)

1. Toast the bread properly — the base has to stay crisp.
2. Mash the avocado with salt and lemon, leaving it chunky.
3. Fry or poach the egg to your preference.
4. Season the top more than feels necessary.

Catches an avocado on the one day it is actually ripe.

10 minutes · serves 2

• + tortillas
• + cooked chicken
• + lettuce
• · yogurt (optional)
• · avocado (optional)
• · tomatoes (optional)
• · cheese (optional)
• · lemon (optional)

1. Shred the chicken and dress it with yogurt, salt and lemon.
2. Warm the tortillas briefly so they roll without cracking.
3. Keep the wet ingredients away from the edges.
4. Roll tightly, tuck the ends, and cut on the diagonal.

Cold chicken is at its best here, not reheated.

10 minutes · serves 2

• + canned chickpeas
• + canned tuna
• + lemon
• · yogurt (optional)
• · onion (optional)
• · bread (optional)
• · lettuce (optional)

1. Smash the chickpeas roughly with a fork, leaving texture.
2. Flake in the tuna and dress with lemon and yogurt.
3. Season hard with black pepper and salt.
4. Pile onto toast or into lettuce cups.

Two tins and a lemon, and it makes lunch for two.