Roasted beetroot blended into a velvety sauce, stirred through butter beans, topped with golden feta and walnuts for scooping bliss.
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A crunchy, creamy no-roll snack using wonky cucumbers & avo. Scoop, stuff, snack. Sushi without the stress.
Build your own ‘terrifyingly tasty’ Halloween party platter using Wonky's frightful fruits and villainous vegetables.
From apple peels to pips, make the most of this favourite fruit with three simple zero-waste recipes.
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Our leftover loving guide to building the perfect, nourishing salad bowl with what you've got at home.
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!
Marmalade isn't just for spreading on toast! You can use it to glaze meats, in a cocktail, as a sandwich filling, and on top of your ice cream. The possibilities are endless!
When avocados are harvested from the tree, they're intentionally picked unripened. Here are a few ways to ripen your avocados faster!
How To Guide For Your Fruit & Veggies
A fudgy chocolate brownie wreath topped with whipped cream and summer fruit - an easy, festive centrepiece with minimal fuss.
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.
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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