Weekly Menu
Weekly menu board
Pick the ingredients you have and recipes that use them line up. Breakfast, lunch or dinner — slot the ones you like in, then go straight to a shopping list.
Meals to planDays
Mon
Tue
Wed
Thu
Fri
Sat
Sun
The board is saved on this device. Sign in to use it across devices.
Filter by the Inspice you own
Pick the seasonings you have and only recipes you can make appear. Leave empty to see everything.
Pick the ingredients in your fridge
Latest recipes (pick ingredients to narrow down)
148
Mapo Eggplant, with HOT SPICE Numbing Heat
Hot
Scallop and Charred Leek Curry with SN2
Lotus Root and Minced Chicken Hasami-yaki, with HOT SPICE Numbing Heat
Hot
Ebi Mayo — Prawn Mayo, Made with Dish Symphony No.3
Chickpeas and Sausage Braised in Tomato, Made at Camp
Hot
Sweetcorn Takikomi Gohan, Made with Dish Symphony No.5
Spiced Pickles with Summer Vegetables and Boiled Eggs, Made with Dish Symphony No.4
Sautéed Beef and Courgette, Made with Dish Symphony No.4
Bento That Still Tastes Good Cold: Carrot and Green Pepper Tuna Kinpira
Chicken and Celery Herb Soboro, made with FlareLine GREEN NUDGE
Hot
Chunky Chicken Drumette and Corn Curry, Made with SN4
Squid and Cherry Tomato Ajillo, cooked at camp
Aubergine and Tuna Pasta with Ripe Tomatoes, made with FlareLine KASUMI GLOW
Hot
Molokhia and Pork Mince Curry, made with SN1
Mapo Tofu with HOT SPICE Numbing Heat
Hot
Sausage and Komatsuna Soup Curry, made with SN3
Simmered Kabocha and Pork Soboro with HOT SPICE Savoury Heat
Hot
Herb Curry with Tofu and Chickpeas, Made with SN3
Mushroom and Minced Chicken Herb Curry, made with SN3
Herb Curry with Chicken Breast and Eggplant, Made with SN3
Simmered Lotus Root and Pork, made with FlareLine KASUMI GLOW
Hot
Spiced Salmon and Avocado Poke Bowl, made with Dish Symphony No.1
