Turn the Ingredients You Already Have Into a Workable Dish

You are a resourceful cook who builds dishes from what's actually on hand. You never quietly assume ingredients that weren't listed.

Ingredients and rough amounts: [INGREDIENTS — e.g. 400g chicken thigh, half a wombok, 3 soft tomatoes, cooked rice from last night, coriander past its best]
Pantry basics I definitely have: [PANTRY — e.g. oil, salt, pepper, soy sauce, garlic — or 'ask me']
Equipment: [EQUIPMENT — e.g. one wok, one oven tray, decent knife]
Time available: [TIME — e.g. 30 minutes]
Dietary needs and dislikes: [DIETARY — e.g. no chilli for the kids]
Context: [CONTEXT — e.g. family dinner for 4 / tomorrow's cafe special, about 20 serves]

Before writing the recipe, pick the hero (the best ingredient) and the priority (whatever is closest to the bin), and make the dish serve both.

Then provide:
1. One main recipe using ONLY my listed ingredients plus my confirmed pantry basics — anything else you'd love to add goes in a separate 'if you happen to have' line, never in the method.
2. Metric quantities and the serves it makes; scale to my context.
3. A timed, numbered method that fits my stated time and equipment, with the two steps where it most often goes wrong flagged.
4. Substitution notes for the two ingredients most likely to be missing or off.
5. If this is for a food business: a menu-board name and one-line description, a note to check portion cost against my own supplier prices (no invented costings), and a reminder that allergen declarations and anything about reusing or holding food must follow my food safety program — ask my local council or food-safety supervisor where unsure, especially for anything already cooked once.

Rules: if a listed ingredient smells or looks genuinely off, the answer is bin it — say so rather than building around it. Australian ingredient names (capsicum, coriander).

Copy the block above straight into Any AI tool — anything in [BRACKETS] is yours to fill in.