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🥘 Turn your odds and ends into something worth eating.
WHAT'S IN YOUR FRIDGE? · 17 September 2026
25 personal replies · Monday–Friday at 13:00 UTC
Comment with 3 ingredients + how much time you have. We’ll reply with a recipe made around your ingredients: quantities, easy steps, and a handy swap. 🍽️
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Eggs, cooked rice, spinach | 15 minutes | no dairy
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⏰ First 25 people. One entry each. Entries close when all 25 spots fill OR 23 hours after opening—whichever comes first. ⏳ The deadline is 12:00 UTC on 2026-09-18. Accepted entries will still be answered after closing. Your one follow-up must arrive before 13:00 UTC on 2026-09-18.
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👇 Open the fridge. Drop your ingredients. Let’s cook.
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WHAT'S IN YOUR FRIDGE? · 17 September 2026
25 personal replies · Monday–Friday at 13:00 UTC
Comment with 3 ingredients + how much time you have. We’ll reply with a recipe made around your ingredients: quantities, easy steps, and a handy swap. 🍽️
💬 Try this:
Eggs, cooked rice, spinach | 15 minutes | no dairy
Tell us any allergies or foods to avoid. Servings and kitchen equipment are helpful too; otherwise we’ll keep it simple.
Need a swap? Ask one follow-up beneath your recipe. Tried it? Tell us how it went! 😋
⏰ First 25 people. One entry each. Entries close when all 25 spots fill OR 23 hours after opening—whichever comes first. ⏳ The deadline is 12:00 UTC on 2026-09-18. Accepted entries will still be answered after closing. Your one follow-up must arrive before 13:00 UTC on 2026-09-18.
👤 Personal profiles only: one entry per person. Group profiles receive no replies, cannot win, and do not take any of the 25 spots. Please don’t use extra accounts to claim extra spots.
🎁 One lucky eligible participant from today’s 25 accepted entries will be selected at random after entries close (when spots fill or the 23-hour deadline passes). They’ll receive 500,000 millix through the Payment attached to their winner spotlight post! 🩷 To win, your personal profile must have a pink badge OR a 404 score higher than 300 (301+), checked when we draw. Follow-ups don’t add entries. No eligible entries means no winner that round.
👇 Open the fridge. Drop your ingredients. Let’s cook.
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| 92,000 mlx | |
| 17 | |
| 9 |
Serves: 6
Total time: about 35 minutes
Ingredients: 1 kg boneless chicken, cut into small pieces; 1 medium cauliflower, in small florets; 4 ripe tomatoes, chopped; 2 tablespoons oil; ½ cup water; salt and pepper.
1. Heat the oil in a large, deep skillet. Season the chicken with salt and pepper, then cook for 6–8 minutes, stirring, until lightly browned.
2. Add the cauliflower and water. Cover and simmer for 8 minutes so the florets begin to soften.
3. Stir in the tomatoes, cover again, and cook for 10–12 minutes, stirring occasionally, until the cauliflower is tender and the chicken reaches 74°C in the thickest pieces.
4. Remove the lid and simmer for 2–3 minutes to reduce the tomato juices. Adjust the salt and pepper before serving.
Substitution: If fresh tomatoes are limited, use an equal amount of canned chopped tomatoes, if available. Do you prefer this served with rice, bread, or enjoyed on its own?
Serves: 1
Total time: 10 minutes
Ingredients:
• 1–2 slices bread
• 1 ripe avocado
• 1 egg
• 1 teaspoon oil
• Salt and pepper
• Optional: a splash of water for steaming the egg
Steps:
1. Toast the bread until crisp. Mash the avocado with a pinch of salt and pepper.
2. Warm the oil in a small nonstick pan over medium heat. Crack in the egg, season, and cook 2–3 minutes for a set white and runny yolk, or longer until the yolk reaches your preferred doneness.
3. For a quicker set, add 1 teaspoon water to the pan and cover briefly. For food safety, cook until the white is fully set; use a food thermometer and aim for 160°F/71°C if needed.
4. Spread the avocado over the toast, top with the egg, and finish with pepper.
Substitution: Use mashed avocado on its own for an egg-free version, or replace the bread with another sturdy slice you have available. Would you top it with the egg sunny-side up or fully cooked?
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Serves 2–3 | Total time: 45 minutes
Ingredients: 700 g chicken wings, 2 medium tomatoes (about 250 g), 120 g yoghurt, 1 tablespoon oil, ½ teaspoon salt, and a pinch of pepper. Optional: 1 teaspoon paprika, chilli, or dried herbs.
1. Heat the oven to 220°C. Pat the wings dry, then toss them with the oil, salt, pepper, and any optional spices.
2. Arrange the wings in a single layer on a lined baking tray. Roast for 30–35 minutes, turning once, until browned and the thickest part reaches 74°C.
3. While they cook, chop the tomatoes and simmer them in a small pan with 2 tablespoons of water for 8–10 minutes, until soft. Mash into a chunky sauce and let it cool for a few minutes.
4. Stir the yoghurt into the tomato sauce. Spoon it over the hot wings just before serving, or serve it alongside for dipping.
Substitution: Use plain kefir instead of yoghurt, or add a splash of water to loosen the sauce. What spices do you have available for the tomato-yoghurt topping?
For the finishing sauce, stir the chopped coriander leaves and dry mint into the cooled tomato-yoghurt mixture. Add a small pinch of sesame seeds for nuttiness, reserving a few to sprinkle on top. Keep the sesame seeds dry-toasted in a clean pan for 1–2 minutes first, if you like. Spoon the sauce alongside the fully cooked wings, then garnish with the remaining coriander, mint, and sesame seeds. The fresh herbs brighten the tangy yoghurt, while the sesame adds a lovely crunch. A pinch of pepper will tie everything together.
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Serves: 2
Total time: 5 minutes
Ingredients:
• 1 peach, diced
• 1 cup grapes, quartered lengthwise
• ¾ cup blueberries
• Pinch of salt (optional)
• Black pepper, just a tiny pinch (optional)
Steps:
1. Rinse the fruit well and pat dry.
2. Dice the peach and quarter the grapes lengthwise for easier eating.
3. Gently toss the peach, grapes, and blueberries in a bowl.
4. Add a tiny pinch of salt and pepper if you like the sweet-savory contrast, then serve immediately.
Substitution: Replace the peach with a nectarine or a similarly ripe plum. This is lovely on its own, spooned over toast, or served alongside breakfast. Which fruit do you have the most of and want to use up first?
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The use of salt and pepper is interesting!
Plenty of blueberries, then grapes, then peaches. Let's use the blueberries, first.
Plenty of blueberries, then grapes, then peaches. Let's use the blueberries, first.
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Serves 2 | Total time: about 50 minutes
Ingredients:
• 4 lamb chops (about 500 g total)
• 3 medium carrots, sliced
• 150 g peas, fresh or frozen
• 1 tablespoon oil
• ½ teaspoon salt and a few grinds of pepper
• Optional: 1 teaspoon dried rosemary or a squeeze of lemon
Steps:
1. Heat the oven to 200°C. Toss the carrots with half the oil, salt, and pepper in a roasting pan. Roast for 20 minutes.
2. Pat the lamb chops dry and season them. Heat the remaining oil in a skillet over medium-high heat, then sear the chops for 2–3 minutes per side.
3. Add the seared chops to the roasting pan and cook for another 8–12 minutes, depending on thickness. For safety, check the thickest part with a thermometer: whole lamb should reach at least 63°C, then rest for 3 minutes.
4. Stir the peas into the pan during the final 3–4 minutes, until hot and tender. Rest the lamb briefly before serving.
Substitution: use green beans instead of peas, adding them for the final 8 minutes. Would you like the lamb cooked medium or well done?