Turn smashed potatoes into a naturally gluten free pie crust loaded with wonky green veggies and cheese.
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This Apricot and Brie Pull-Apart Loaf is the ultimate festive share plate, perfect for treating loved ones at any celebration!
Nothing says Halloween quite like an edible pumpkin bowl and this one is filled with delicious bubbling cheese fondue.
Build your own ‘terrifyingly tasty’ Halloween party platter using Wonky's frightful fruits and villainous vegetables.
The perfect spring starter or snack recipe featuring baby potatoes, spinach and the star of the season - asparagus!
Buttery, flaky puff pastry meets fresh, tender-crisp asparagus, leek and baby spinach in this easy spring tart recipe.
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.
Made with a cottage cheese base, this pizza is not only high in protein but also gluten-free, perfect for those who want a lighter twist on traditional pizza.
There's something about baking bread that leaves you feeling satisfied, and this recipe will guarantee that as well as a fluffy load to enjoy.
These Kumara Brownies are a unique twist on a classic. The kumara enhances moisture and brings a natural sweetness to your baking. This means you don't have to use excessive sugar!
Whip up a speedy Radish-Kumara Toast for a tasty lunch or quick snack! Ready in 20 mins, it's perfect for a quick and delicious bite.
This is a simple way to make seasoning from the skins of onions and garlic. This seasoning can be used to season stocks, roasted vegetables, soups, pasta, tofu, and meat.
The skin on kiwi fruit is totally edible and rich in antioxidants. If you're put off by its fuzzy texture, don't be! Simply follow these steps to prepare it for this flavoursome fruit cake.
Freezing greens like spinach is a great way to prolong their shelf life. Using the freezer like this preserves the freshness and gives you more time to decide what to make with it!
This is a simple sauerkraut recipe, which is classically made with raw cabbage. Add it to your cheese board or incorporate it into your favourite sandwich for a tangy zing.
Don’t throw away your pumpkin seeds! They are great as a salad topper, garnishing your hummus, or even just for snacking on.
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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