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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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.
Chunky, creamy, and built for cold nights — this Tuscan-style soup packs sausage, pumpkin, kale and pasta into one very satisfying pot.
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Crispy-bottomed pork dumplings cooked upside-down — fridge odds and ends turned into something properly good. 18 dumplings, 20 minutes.
Salty, sticky, sweet — hot honey halloumi over juicy melon and cherry tomatoes is the salad that actually earns its place at the table.
Spiral-cut golden potatoes grilled on skewers, topped with melted cheese, sour cream, charred corn kernels, jalapeños and fresh herbs
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Crispy outside, fluffy inside - these potato and corn fritters turn leftover mash into something properly good.
A fast, no-faff traybake of roast potatoes, carrots, ham, feta and hot honey — built for leftovers and busy nights.
Build your own ‘terrifyingly tasty’ Halloween party platter using Wonky's frightful fruits and villainous vegetables.
Crispy, crunchy loaded potato salad with asparagus and fennel, coated in a zesty mustard-lemon dressing.
The perfect spring starter or snack recipe featuring baby potatoes, spinach and the star of the season - asparagus!
This red cabbage, fennel, and tangelo slaw brings together a zesty dressing, crunchy pumpkin seeds and a burst of citrus.
Buttery, flaky puff pastry meets fresh, tender-crisp asparagus, leek and baby spinach in this easy spring tart recipe.
This easy, breezy three step pesto recipe is a tasty and versatile way to make the most of your zingy coriander.
This roasted red capsicum spread topped with feta, sauteed leeks and zingy coriander will be the star of your next platter.
Apple Pie meets Almond Croissants in this simple sweet treat recipe, that's a delicious way to give leftover pastries a second life.
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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