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 Apricot apple pie A perfect seasonal treat for a Sunday lunch or special occasion. Little ones will love crumbling butter into the flour - making a jolly mess while at it. Leave the apple slicing to the adults, before letting the kids get creative with the decoration. This tart tastes heavenly with a nice dollop of Carte D'Or Vanilla Ice Cream. Ingredients Pastry 225g plain flour 100g Stork block, diced 30g caster sugar 6-8 tbsps cold water Filling 150ml crème fraiche 150ml double cream 2 tbsps caster sugar 2 egg yolks 4 medium eating apples 2 tbsps lemon juice 3 tbsps apricot jam, to glaze Method Place the plain flour in a bowl and add the diced Stork block. Rub the stork into the flour using your fingertips, until the mixture resembles fine breadcrumbs. Stir through the caster sugar. Make a well in the centre and add the water a little at a time until the pastry comes together. Knead lightly in the bowl until smooth, wrap in clingfilm and chill in the fridge for 30 minutes. Once rested roll out the pastry on a lightly floured surface and use to line an 8” tart tin, trim away the excess neatly. Line the pastry case with a sheet of non-stick baking paper and fill with baking beans. Bake in the oven (200c/180c (fan)/ Gas Mark 6) for 15 minutes before removing the paper and beans and baking for a further 5 minutes. Reduce the oven temperature to 180c/160c (fan)/Gas Mark 4. Beat together the crème fraiche, double cream, sugar and egg yolks and pour into the pastry case. Bake in the oven for 15 minutes until just set. Remove from the oven and allow to cool fully before serving. Core and thinly slice the apples, and fill the top of the tart. When completed warm the apricot jam and brush lightly over the apples to glaze. Serve with a lovely dollop of vanilla ice cream. With thanks to Stork for providing the recipe.