Roasted beetroot blended into a velvety sauce, stirred through butter beans, topped with golden feta and walnuts for scooping bliss.
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There's something brilliant about roasting a cauliflower whole - it turns wonderfully creamy and creates an impressive dinner main. Often, cauliflower leaves are needlessly discarded, but not here!
These muffins are the perfect recipe for your leftover veggies from a Sunday roast. You can add anything from turnips, pumpkin and carrots to spinach, onions and greens in.
Mashed potato is a highly versatile leftover dish with endless repurposing possibilities! It can be fried with an egg on top, used as a pie topper, or even as a base for soups.
Fried rice is the best dish to use up any leftovers you have lying around or the odd bit of veg at the back of the fridge. This is our fried rice guide!
Delicious flakey pastry shells encase a flavourful filling. This recipe is for cheesy corn and broccoli empanadas, but really, you can fill the pastry with your favourite pie filling combinations.
The coolest freezer treat of the season comes from a collab with Wonky citrus and Kylee - the brains behind The Modern Preserver.
A creamy, comforting swede salad with mellow leek and lemon-dill mayo. A smart, seasonal twist on classic potato salad.
Use up what’s in your box with this chuck-it-together Any-Veg Spring Salad - fresh, flexible, and full of flavour.
Creamy satay curry with squash, mushrooms & cauliflower - a nutty, hearty, plant-based dinner perfect for autumn evenings.
Crunchy celery, sweet dates, juicy orange & pistachios - this quick salad is a seasonal, two-person wonder from your Wonky Box.
Golden filo meets creamy spuds, carrots & cauliflower in this dump-and-bake curried winter pie - a fuss-free, family favourite.
A silky, citrusy pudding made from winter grapefruit – this posset is proof that dessert doesn’t need to be fussy to be fancy.
Golden, crispy, and cheesy - these onion chips are snack gold. A quick traybake for when your Wonky Box brings you alliums.
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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