Food

Making food go further

Food is a popular way many of us socialise and we spend a good amount of time and money on it. Yet 15 million tonnes of food and drink is thrown away every year. That's the same weight as 2 million double decker buses. Half of this is from our homes alone, costing £470 per household per year.

You can help stop edible food from ending up in the bin. Tuck into the feast of events, blogs and recipes here and see how easy it is to make the most of your food, and save some money.

3 things you can do today

  1. Plan ahead. Take a moment to think about the week ahead - when will you be eating at home? Try and plan a couple of meals ahead, make a list of what you need to buy and only buy what you need.
  2. Freeze it. If you cook too much or forget to eat something near its use by date, chances are you can freeze it and eat it later. 
  3. Eat your leftovers. If you cook too much or can't finish a meal, pack it for lunch. Even if you're eating out, ask for a doggy bag.

Go a bit further - run your own campaign.

  • Homemade Hummus

    Hummus is a delicious Middle Eastern dip made from chickpeas. Here's our recipe for making your own. Read more

Recipes

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High protein veggie cottage pie

Meleni Aldridge's recipe for veggie cottage pie is pack with plant-based proteins.Read more

Mark's preserved lemons

A jar of preserved lemons will brighten up your kitchen and put an end to popping to the shops for a single lemon. Traditionally used in Moroccan cooking, these lemons taste great in tagines or with chicken and fish.Read more

Steamed bread pudding

Who doesn’t have stale bread lying around at home from time to time? This recipe is the perfect savoury alternative to its sweet and better-known counterpart. Use virtually any bread and add your favourite flavours.Read more

Cod cheeks with butternut squash

This dish a lot as it includes a lot of our favourite autumnal and winter ingredients. We’ve used cod cheeks which are a lovely part to eat but all too often overlooked and wasted.Read more

Nicholas' sourdough crisps

Nicholas, head chef at Salon, shares his recipe for making crisps with stale or leftover sourdough.Read more

Richard's pear butter

This recipe comes from The Quality Chop House where they sometimes end up with an excess of poached pears, when this happens they make them into a butter which keep for longer.Read more

Tom's carrot top pesto salad

Carrot tops are a nutritious and versatile ingredient that can be used to replace herbs in any dish. In this recipe from Tom Hunt, they are used to make a delicious pesto.Read more

Urvashi's beetroot gnocchi

This twist on a traditional gnocchi recipe was created by Urvashi when she discovered a glut of beetroot in her allotment. Great for using up beetroot especially the 'funny shaped' ones.Read more

Aaron and Remi's ox heart with chimichurri sauce

Chimichurri is a South American sauce that loosely translates as ‘a mixture of things in no particular order’- great for using up any herb stems, fresh chillies or peppers, onions. We've combined it with lean and flavoursome beef heart for a twist on the traditional steak and chips.Read more

Nicole's lemon and mashed potato cakes

These lemon cakes are a great way to use up leftover mashed potato. It also makes a great alternative to flour, producing a really moist, buttery tasting cake that is fantastic for those following a gluten-free diet.Read more