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. HomeDo somethingTop tipsRecipesBlogIdeas bankCollaborate Food Ainsley's spiced pumpkin cake Ainsley Harriott says, `This delicious moist cake is equally yummy warm or cold'. Delicious served warm with coconut custard, creme fraiche or vanilla ice cream. Ingredients (Serves 8) 250g plain flour 1 tsp bicarb of soda 1 tsp cinnamon ¼ tsp ground cloves 1 ½ tsp ground ginger ½ tsp allspice Pinch of salt 150g soft brown sugar 60g softened butter 1 large egg 150g molasses or black treacle 120ml boiling water 200g pumpkin flesh Method For the pumpkin puree, cut the pumpkin into quarters, then peel and cut into chunks. Place in a large saucepan, cover with water, bring to the boil and cook for 20 minutes or until tender. Drain, cool, then puree in a food processor or mash with a potato masher. Preheat oven to 180°C/350°F/Gas 4. Grease and line a 20cm/8inch deep cake tin. Sift flour, bicarb, ginger, spices and salt into a large bowl. Stir the molasses / treacle into the boiling water until well combined, then stir in 200g of pumpkin puree. Beat together the butter and sugar until pale, add the egg and continue to beat until light and fluffy. Gradually mix in the pumpkin and egg mixture into the dry ingredients until well combined. Do not over mix. Pour into the cake tin and bake in the middle of the oven for 45-50 mins or until an inserted skewer comes out clean. Cool on a wire rack and serve with custard or coconut custard. This recipe was kindly donated to the #PumpkinRescue campaign by Ainsley Harriott.