The viral strawberry sandwich from Japan - just strawberries, cream and brioche. A fridge-set favourite that’s all over your feed.
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Crunchy greens, crispy rice and a creamy lemony dressing. A salad that actually keeps things interesting.
Buttery croissants stuffed with eggs, capsicum and feta, then crisped up in the air fryer. Breakfast, sorted in 20 minutes.
Parboiled, floured, and roasted in hot oil — the crispiest parsnips you'll make all winter. Golden outside, fluffy inside.
Creamy, cheesy mushrooms with a spinach filling — ready in under 20 minutes and made entirely in the air fryer.
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Cheesy, flaky broccoli pinwheels that use the whole head — stalk and all. Ready in 40 minutes and brilliant in lunchboxes.
Crispy pastry baskets, jammy stone fruit, whipped cheesecake cream. A make-ahead Easter treat that looks far more impressive than it is.
One eggplant, fanned out and loaded with mozzarella over a garlicky tomato sauce. Impressive-looking, low-effort, and completely worth it.
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Crispy-bottomed pork dumplings cooked upside-down — fridge odds and ends turned into something properly good. 18 dumplings, 20 minutes.
Take your taste buds on a savoury adventure with our Wonky take on the traditional Georgian cheesey bread dish.
Celery's not just for sticks! Use up your celery, leaves and all, in this delicious and nutritious Roasted Celery Soup.
Dig in to low carb, creamy deliciousness with this Lemon Chicken with Cauliflower Tabbouleh dinner recipe.
Get saucy with broccoli stalks! This easy pesto recipe reduces food waste, and is a great zingy addition to pasta's and protein.
This lunch box friendly pasta salad will be your new go-to, whether you're packing for the little ones or for yourself!
This vegetarian take on the classic Shepherd's pie is a crowd pleasing way to get a nourishing veggie hit.
A sharing platter with a radish-ing twist! Smear with creamy butter and a sprinkle of salt and you've got the perfect wee bite.
This weeknight vegetarian butter beans dish is ready in under half an hour, and still tastes restaurant-ready!
1/3 of food globally is wasted and it’s estimated that up to 40% of produce grown doesn’t leave the farm gate.
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