What Do You fancy?

Katerina Pavlakis written by

The Simple Secret to Deciding What's for Dinner

You’ve probably noticed this too: One of the biggest challenges in everyday cooking isn’t the cooking itself—it’s deciding what to make.

It’s that mental brick wall of “what’s for dinner?” 

Again.

Even if you like cooking. Even if you’re perfectly capable. That question can feel like a mountain.

So here’s a radical idea: Start with what you fancy eating.

Reverse-Engineering Dinner

Forget the recipe. Forget the weekly meal plan. Forget even what’s in the fridge—just for a moment.

Ask yourself: What do I feel like eating right now?

But here’s the trick: Don’t think “Spaghetti Carbonara” (you’ll immediately get stuck on whether you have pancetta). Think broader. Looser. Pattern-based.

Do you feel like something:

• Warm and comforting?
• Fresh and crunchy?
• Creamy and mellow?
• Spicy and vibrant?
• Familiar and safe?
• Exciting and new?

This is your craving compass—a north star for what kind of food your body and mind are drawn to today.

Once you’ve got a rough idea of the kind of meal you fancy, then go open the fridge or poke around the pantry. See what fits that craving.

From Craving to Concept

Let’s say you fancy something fresh and juicy. You spot tomatoes, cucumber, a lemon, and some feta—boom. Greek-ish salad with some grains or bread on the side.

Or you want something warm and mellow. You find some lentils, an onion, a carrot, and a tin of coconut milk—voilà. Gentle dal with rice or flatbread.

You don’t need to know what the dish is called. You just need to trust that the combination will work—and most of the time, it absolutely will.

Why This Works

Instead of responding to external pressure ("what should I make?"), you're listening to internal cravings ("what would I love to eat?")

It bypasses the stress of needing the “right” ingredients. And instead invites you to make the most of what you’ve got.

It’s not about restrictions or planning perfection. It’s about using your taste buds and gut feeling as your main kitchen tools.

How to Practice

Try this one-question exercise every day for a week: “What do I feel like eating today?”

Just sit with it for a moment. Let your brain—and your cravings—do their thing.

Don’t worry about the “how” straight away. Start with the “what.” The rest will follow.

Because guess what? You already know what tastes good.

Trust your instincts.

PS. This is one of the core shifts I teach in my Kitchen Compass workshop. It’s not about meal plans or magic recipes. It’s about learning to think like a cook—and to trust your taste.

Categories: : (RE)THINK