Japanese Strawberry Sandwich

The viral strawberry sandwich from Japan - just strawberries, cream and brioche. A fridge-set favourite that’s all over your feed.

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Baking

Zero Waste Recipes

Roasted potato and carrot traybake topped with chopped ham, crumbled feta and a drizzle of hot honey, served straight from the baking dish.

Leftover Potato, Carrot, Ham, Feta & Hot Honey Traybake

A fast, no-faff traybake of roast potatoes, carrots, ham, feta and hot honey — built for leftovers and busy nights.

Golden toasted quesadillas cut into triangles, filled with melted cheese, potatoes, ham and greens, served with mayo on the side.

Leftover Quesadillas

Crispy, cheesy quesadillas packed with leftover potatoes, ham and veg - a fast, flexible fridge-clearer.

Cucumber & avocado sushi bites topped with cream cheese, sesame seeds, and mayo, served on a colourful plate with soy sauce - an easy no-roll sushi snack.

Cucumber & Avocado Sushi Bites

A crunchy, creamy no-roll snack using wonky cucumbers & avo. Scoop, stuff, snack. Sushi without the stress.

Crispy rice paper rolls filled with a vibrant mix of tofu, cabbage, and shredded veggies, served with a tangy dipping sauce.

Crispy Rice Paper Rolls

Crispy rice paper rolls stuffed with tofu, cabbage, and veggies. Serve with a zesty sesame dipping sauce for the perfect veggie snack. A yummy vegan, low-waste snack

Homemade savoury flapjacks packed with grated broccoli and carrot, fresh from the oven and cut into golden squares.

Savoury Flapjacks

Veggie-packed savoury flapjacks with carrot, broccoli and cheese - ready in 35 mins. The ultimate lunchbox sidekick or snack.

A colourful zero-waste grazing board with crispy tempura veggies, cheese crisps, roasted courgette ends, and a vibrant green dip.

Odds and Ends Grazing Board

No rules apply here! This zero-waste grazing board turns your veggie odds and ends into a crunchy, crispy, compost-saving feast.

Serving plate of lemon posset desserts

This creamy, citrusy treat is a simple dessert that’s as sustainable as it is delicious—perfect for making the most of your lemons!

Baking tray of Pumpkin French Toast

Pumpkin Spiced French Toast

Turn leftover pumpkin into a cosy breakfast with this easy Pumpkin French Toast recipe. Sweet and warming to satisfy your cinnamon roll cravings!

Zero Waste Recipes

Serving platter of salad topped with corn chips

Mexican-Inspired Crunchy Corn Chip Salad

This salad is fresh, zesty, and loaded with the good stuff— roasted beetroot and kumara, avocado, pickled red cabbage and a punchy salsa verde.

Bowl of Tofu Katsu Curry with rice

Crispy Tofu Katsu Curry with Daikon

This Tofu Katsu recipe brings daikon into the spotlight, adding a mild sweetness that works beautifully with the rich, comforting Japanese curry sauce.

Baking tray of Pumpkin French Toast

Pumpkin Spiced French Toast

Turn leftover pumpkin into a cosy breakfast with this easy Pumpkin French Toast recipe. Sweet and warming to satisfy your cinnamon roll cravings!

Pumpkin Fondue Serving Platter

Halloween Pumpkin Fondue

Nothing says Halloween quite like an edible pumpkin bowl and this one is filled with delicious bubbling cheese fondue.

Serving platter heaped with carrot, date and couscous salad

Curried Carrot, Date, and Couscous Salad

This Curried Baby Carrot, Date and Couscous Salad recipe is the perfect blend of sweet and spicy flavours to make your roast carrots shine!

Broccoli Falafel pita bread

Broccoli Falafel with Garlic Avocado Yogurt

Get your favourite falafel going green with this simple recipe that uses the whole broccoli for delicious, low waste cooking.

Halloween Snack Platter loaded with spooky props

The Haunted Harvest Platter

Build your own ‘terrifyingly tasty’ Halloween party platter using Wonky's frightful fruits and villainous vegetables.

Potato, Asparagus and Fennel Salad on a Serving Platter

Spring Potato Salad with Asparagus and Fennel

Crispy, crunchy loaded potato salad with asparagus and fennel, coated in a zesty mustard-lemon dressing.

FIGHT FOOD WASTE.
SUPPORT GROWERS.
EAT WONKY.

1/3 of food globally is wasted and it’s estimated that up to 40% of produce grown doesn’t leave the farm gate.