Baked kumara split open and loaded with paprika beef mince, wilted spinach and bubbling cheese. Mostly hands-off, very filling.
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Cherries cooked down with lemon and vanilla into a glossy sauce. Spoon it over yoghurt and granola, pancakes or ice cream. Keeps a week in the fridge.
Bacon-wrapped asparagus, a runny poached egg and a stick-blender hollandaise that comes together in a minute. Café brunch at home.
Crispy bacon, camembert, avocado, rocket and tomato chutney stacked in a soft bap. The weekend bacon butty, upgraded.
Buttery croissants stuffed with eggs, capsicum and feta, then crisped up in the air fryer. Breakfast, sorted in 20 minutes.
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Fold pastry around jammy stone fruit for a simple, shareable dessert that looks far fancier than the effort suggests.
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Turn leftover pumpkin into a cosy breakfast with this easy Pumpkin French Toast recipe. Sweet and warming to satisfy your cinnamon roll cravings!
Apple Pie meets Almond Croissants in this simple sweet treat recipe, that's a delicious way to give leftover pastries a second life.
Turn smashed potatoes into a naturally gluten free pie crust loaded with wonky green veggies and cheese.
Bhajis are savoury Indian fritters, and this recipe uses grated carrots & chopped spinach with a batter consisting of chickpea flour and spices.
This snack recipe takes advantage of every part of the broccoli, including the stalk, and is a great way to use up leftover mashed potatoes.
Let's get creative with the versatile avocado – there is more to these green gems than just guacamole and salad toppers.
Enjoy your Wonky apples, skins and all, with these delicious and super simple Apple Pancakes. Perfect for breakfast or dessert!
Try this colourful warm yam, beetroot, and watercress salad with honey mustard dressing. It's a delightful blend of earthy beetroot, sweet yams, peppery watercress, and tangy dressing.
Next time you're making mashed potatoes, save the skins. Potato skins are high in nutrients. Transform your potato skins into a very easy cheesy garlic flatbread. YUM!
There's something brilliant about roasting a cauliflower whole - it turns wonderfully creamy and creates an impressive dinner main. Often, cauliflower leaves are needlessly discarded, but not here!
In this low-waste recipe, we transform humble ingredients into a tasty dinner. Utilising the often-overlooked carrot tops combined with roasted carrots and butter beans.
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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