FoodMaking 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 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. 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. 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. Home Do something Top tips Recipes Blog Ideas bank Collaborate Food Aaron and Remi's ox heart with chimichurri sauce This recipe is from Aaron Webster and Remi Williams of Smoke & Salt. We run Smoke & Salt at Pop Brixton and we have a crowd-pleasing version of this dish on our menu. We created this homage to steak, chips and blue cheese as a dish that is both sustainable and (in our opinion) tastier than the original. We love offal, in particular, beef heart, because it is so lean and flavoursome – something most prime, expensive cuts of beef lack! Chimichurri is a South American sauce that loosely translates as ‘a mixture of things in no particular order’. This makes it great for using up any herb stems, leftover herbs or fresh chillies, peppers, shallots, onions etc. All the elements of this dish could easily be thrown away but we’ve used them to create something to rival an upmarket steak and chips. Ingredients (serves 4) 500g potatoes 1 ox heart 200g gorgonzola 1 bunch of parsley 1 bunch of mint 1 bunch of spring onions 1 green pepper 1 tsp chilli flakes 3 cloves of garlic Olive oil Vegetable oil Optional- any old strong cheese scraps you have lying around works as well as gorgonzola. Method Cut potatoes up into bite size pieces and cook in salted water until tender but not breaking apart. Strain, set aside and cool. Cut ox heart up into individual steaks, roughly 200g in weight; marinate in olive oil and chopped garlic and set aside in the fridge. Any old herbs and vegetable scraps can be used for the chimichurri but we would strongly recommend parsley, mint and possibly coriander. Chop all herbs and put them in a bowl along with sliced spring onions, finely diced pepper, chilli flakes and finely grated garlic, and stir together with the olive oil. Place a layer of cooked potatoes in a frying pan with a layer of oil at the bottom, keep the heat on medium high and stir every so often until you get crispy potato cubes. Season the steaks generously with salt and place into another hot pan and cook for two minutes each side until browned. Take out the pan and set aside. Take the potato cubes out of the pan and dress with the chimichurri and some salt. Carve the steaks into 1cm thick slices and place on top of the potatoes. Crumble the gorgonzola over the top and enjoy! The recipe is part of the Taste Not Waste collection from Hubbub, Pop Brixton and Museum of London.