Combining recipe lists can make a shopping trip easier. Start with three recipes you already intend to cook; this exercise organises quantities rather than choosing a diet for you.
Write quantities first
Copy each ingredient and amount into one list. Keep units visible: one tablespoon and one teaspoon are different. If a recipe gives a drained weight, record it as drained weight rather than the total weight printed on a can.
Combine matching items
Add amounts only when the ingredients and units match. For example, 100 g dry rice and 150 g dry rice become 250 g dry rice. Do not add cooked and dry weights together. Keep fresh herbs distinct if the recipes use different ones.
Subtract what you have
Check your kitchen and subtract usable quantities already available. If a packet is almost empty, measure rather than guessing. Mark ingredients whose amount still needs checking.
Choose practical packs
Compare the amount needed with available pack sizes and your plans for any remainder. A larger pack is useful only if you have a realistic use for it. Record substitutions before shopping and check whether they change the method or timing.
Group the final list
Arrange items into produce, cupboard, chilled and other purchases. Add a checkbox beside each. Keep a short separate list of optional extras so an unavailable garnish does not obscure an essential ingredient.
After cooking, note any quantities that were consistently more or less than needed. Use those notes the next time you plan the same meals.