Turn smashed potatoes into a naturally gluten free pie crust loaded with wonky green veggies and cheese.
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You can add veggies to these rice paper rolls, so they are perfect for using up bits in the fridge. Serve with a peanut satay sauce for a fresh vegan snack!
This is not just hummus! This hummus features a way to use up your carrot tops and asparagus stems, making it extra tasty and impressive.
Get ready for a supercharged back-to-school lunch with these easy, healthy Supergreen Pinwheels! Perfect for lunch boxes, super easy to make. Supergreen Lunchbox Pinwheels
Have you ever thought of cooking lettuce? Now's your chance! This recipe is for grilled cos lettuce with creamy avocado dressing, savoury Parmesan, crispy capers, and toasted almonds.
Use every part of your vegetables with this veggie hack which transforms your carrot, beetroot, and parsnip peels into a tasty, crunchy snack.
Umami-rich miso-braised leeks & fennel with crunchy cashew nuts, making it deliciously flavourful. Perfect side or meal!
Lemons are a versatile fruit and every part of the lemon can be used in a multitude of ways. Here are some ideas to help you make the most of this citrus season.
Explore "pangrattato", Italian for breadcrumbs. Breading and frying ingredients equals a culinary delight. This adaptable recipe uses broccoli stalks and leaves which usually end up being discarded.
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.
The perfect spring starter or snack recipe featuring baby potatoes, spinach and the star of the season - asparagus!
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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