Enter the ingredients in your kitchen and discover chef-tested recipes you can cook now.
The match percentage shows how many of your entered ingredients appear in the recipe. Pantry basics and quantities still need checking.
67% match
A colourful quinoa salad with roasted peppers, courgette, aubergine, tomatoes and a bright lemon-herb dressing—hearty enough for lunch or a side.
quinoa, lemonOpen Recipe →
67% match
Herby chickpea falafel served as a fresh Middle Eastern plate with lemon-herb dressing—crisp outside, tender inside and bright with citrus.
quinoa, lemonOpen Recipe →
67% match
Creamy avocado and chickpeas meet cucumber, tomatoes, peppers and herbs in a fresh Mediterranean-style salad finished with lemon-cumin dressing.
avocado, lemonOpen Recipe →
67% match
This grilled chicken quinoa bowl combines lean sliced chicken, fluffy grains and crisp raw vegetables with a lemon-herb dressing. The quinoa should remain loose and the chicken moist, with enough dressing to connect the components without drowning the spinach.
quinoa, lemonOpen Recipe →
33% match
A comforting Nepali masoor dal simmered with tomato, ginger and turmeric, then finished with cumin, garlic, chilli and optional jimbu tempering.
lemonOpen Recipe →
33% match
This aloo tama soup is a lighter, broth-focused version of potato, fermented bamboo and black-eyed peas. The bamboo contributes sour aroma, while potato gives gentle body. Lemon is conditional because the fermented ingredient may already provide enough acidity.
lemonOpen Recipe →
33% match
Fluffy couscous, chickpeas, cucumber, tomatoes, olives and fresh herbs tossed with a sharp lemon dressing for an easy Mediterranean-style salad.
lemonOpen Recipe →
33% match
Kolokasi is the Cypriot name for edible taro. This traditional-style recipe braises food-grade taro with tomato and celery until completely tender, finished with lemon and parsley.
lemonOpen Recipe →
33% match
Cypriot koupepia: tender vine leaves rolled around minced pork or pork-beef mince, rice, tomato and herbs, then gently simmered with lemon until juicy and soft.
lemonOpen Recipe →
33% match
Tandoori chicken kachumber salad combines warmly spiced cooked chicken with a crisp tomato-cucumber-onion mixture. The yogurt marinade supplies the coating, while fresh lemon and coriander keep the salad bright. Hot chicken and cool vegetables should meet near serving.
lemonOpen Recipe →
33% match
Swordfish souvlaki uses firm fish cubes with lemon, oregano and grilled vegetables. Swordfish holds its shape on skewers better than very delicate white fish, but can become dry when overcooked. Tzatziki provides a cool contrast to the grilled surface.
lemonOpen Recipe →
33% match
Beef souvlaki serves lemon-oregano seasoned steak pieces with peppers, onions, pita and tzatziki. A quick cook suits the sirloin, while the cool yogurt sauce balances the grilled flavours. The pieces should be evenly coloured without a dry, heavily charred exterior.
lemonOpen Recipe →
33% match
Peri-peri chicken uses a sharp chilli, garlic and pepper sauce to season a butterflied whole bird. Flattening the chicken creates a more even thickness than roasting it upright. The finish should combine browned skin, noticeable acidity and chilli heat suited to the chosen peppers.
lemonOpen Recipe →
33% match
This shawarma plate adapts marinated chicken thighs to a home oven. Cumin, coriander, paprika and cinnamon create a warm spice profile, while yogurt and lemon coat the chicken. Thin slicing after cooking helps reproduce the pleasant mixture of browned edges and tender meat in a flatbread plate.
lemonOpen Recipe →
33% match
Lamb kleftiko is a slow, covered roast in which lamb shoulder, potatoes, lemon and herbs share the same aromatic cooking juices. The covered stage tenderises the shoulder; a final uncovered stage can colour the surface. The lamb should yield readily to a fork.
lemonOpen Recipe →
33% match
Lemon-oregano chicken souvlaki grilled on skewers until browned and juicy, served with thick cucumber tzatziki, warm pita, tomato and red onion.
lemonOpen Recipe →
33% match
Trahanas soup has a pleasantly sour cereal-and-dairy character, with halloumi adding small salty bites. The dried trahanas softens and thickens the broth as it cooks. The final consistency should remain spoonable because it continues thickening as it stands.
lemonOpen Recipe →
33% match
Tandoori-style chicken uses a yogurt-spice marinade and strong oven or grill heat to create coloured edges around succulent bone-in meat. This home-kitchen version aims for roasted spice flavour and safe doneness; it does not depend on artificial red colouring.
lemonOpen Recipe →
33% match
Lamb souvlaki with village salad pairs grilled lamb-leg cubes with juicy tomato, cucumber and olives. Lemon and oregano season the meat, while the salad provides a fresh contrast. Lamb leg is suited to a shorter cook than shoulder.
lemonOpen Recipe →
33% match
Sheftalia are caul-wrapped minced-meat portions served here with a crisp village-style salad. Pork and lamb provide the filling, while parsley, onion and cinnamon give aroma. The caul should cook into the surface as the centre becomes safely done.
lemonOpen Recipe →
33% match
Hot grilled halloumi with chilled watermelon, mint and lemon: a simple Cypriot summer plate built around salty-sweet contrast.
lemonOpen Recipe →
33% match
A fresh Cypriot salad with grilled halloumi, tomatoes, cucumber, onion, olive oil, lemon, and oregano.
lemonOpen Recipe →
33% match
Nepali chicken momo with thin handmade wrappers, a juicy seasoned chicken filling and roasted tomato-sesame chutney. Includes exact portion weights, steaming cues and a 74°C doneness check for reliable results.
lemonOpen Recipe →
33% match
Chewy rice noodles, tofu and a tamarind-lime sauce come together in this vegan Pad Thai with balanced sweet, sour, salty and spicy flavours.
avocadoOpen Recipe →
33% match
Roasted cauliflower tikka is folded into a creamy, spiced tomato masala for a hearty plant-based take on the British-Indian favourite.
lemonOpen Recipe →
33% match
Nepali-style vegan momo filled with cabbage, carrot and tofu, steamed until tender and served with a punchy tomato-sesame chutney.
lemonOpen Recipe →
33% match
Chickpeas and spinach simmer in a tomato-coconut curry scented with cumin, coriander, turmeric and garam masala for a warming plant-based meal.
lemonOpen Recipe →
33% match
Roasted spiced sweet potato and savoury black beans fill these vegan tacos, balanced with lime and fresh toppings for a hearty weeknight meal.
avocadoOpen Recipe →
33% match
Smoky roasted aubergine blended with tahini and lemon anchors this colourful bowl with chickpeas, cucumber, tomatoes, herbs and crisp vegetables.
lemonOpen Recipe →
33% match
Chickpeas simmer in a creamy tomato masala with ginger, garlic, warm spices, kasuri methi and coconut milk for a satisfying plant-based curry.
lemonOpen Recipe →
33% match
A rich vegan stroganoff with browned mushrooms, paprika, Dijon, vegetable stock and plant cream, finished with lemon and parsley over pasta.
lemonOpen Recipe →
33% match
Chilled carrot orange ginger soup balances cooked carrot sweetness with fresh citrus and warming ginger. Ground coriander gives a subtle savoury note. Orange should brighten the soup without making it taste like a chilled juice drink.
lemonOpen Recipe →
33% match
Chilled pea mint soup combines sweet cooked peas with a fresh mint aroma and a tangy buttermilk finish. Its green colour and light texture depend on avoiding unnecessary prolonged cooking. Buttermilk is added after the hot cooking stage.
lemonOpen Recipe →
33% match
Avocado lime soup is a cold, creamy blend with coconut milk, spring onion and coriander. Lime gives brightness while vegetable stock controls the density. The colour and fresh flavour are best when prepared close to serving.
avocadoOpen Recipe →
33% match
Chilled cucumber yogurt soup combines cool cucumber with a creamy, tangy base and fresh dill and mint. It should be light enough to sip from a spoon, with garlic supporting rather than overwhelming the herbs.
lemonOpen Recipe →
33% match
Molokhia soup uses finely chopped jute leaves for a distinctive silky, slightly mucilaginous texture. Garlic and coriander cooked in ghee provide the aromatic finish. That characteristic leaf texture is part of the dish rather than a problem to remove.
lemonOpen Recipe →