Turn last night's mash into a crispy, cheesy toastie — no bread required. Ready in under 15 minutes.
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A no-bake tiramisu twist layered with coffee-dipped ladyfingers, cherry compote, and airy mascarpone cream.
Boiled, smashed, then roasted until irresistibly crispy - topped with a homemade pesto that uses up the whole asparagus bunch.
Blanched greens, avocado, yoghurt sauce and pickled onions make this crunchy salad a smart summer side with texture and tang.
The viral strawberry sandwich from Japan - just strawberries, cream and brioche. A fridge-set favourite that’s all over your feed.
A savoury tomato salad with soy, sesame, and chilli oil- ideal as a side, BBQ topper, or noodle toss-in.
Whipped feta with marinated strawberries, cucumber, and mint - a salty-sweet snack or low-effort summer starter.
A quick, creamy pork and fennel sausage pasta made with pantry staples. A weeknight comfort dinner with a little flair.
A light, punchy beef and broccoli salad with rice noodles, herbs, and a zingy chilli-lime dressing for a quick weeknight winner.
This salad is fresh, zesty, and loaded with the good stuff— roasted beetroot and kumara, avocado, pickled red cabbage and a punchy salsa verde.
This Tofu Katsu recipe brings daikon into the spotlight, adding a mild sweetness that works beautifully with the rich, comforting Japanese curry sauce.
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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!
Nothing says Halloween quite like an edible pumpkin bowl and this one is filled with delicious bubbling cheese fondue.
This Curried Baby Carrot, Date and Couscous Salad recipe is the perfect blend of sweet and spicy flavours to make your roast carrots shine!
Get your favourite falafel going green with this simple recipe that uses the whole broccoli for delicious, low waste cooking.
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.
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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