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 Bread lasagna Some say that pasta is the staple ingredient of lasagna, the radicals at E5 Bake House are inclined to disagree... Ingredients 2l tomato sauce 2 stale large Hackney wild sliced without the crust (or similar) 1,5l besciamella 3 Balls of mozzarella 500g grated parmesan Tomato sauce 2l tin tomato 2 onions 4 garlic gloves 6 basil leaves Salt/sugar/pepper (to taste) Besciamella 100g butter 100g flour 1L milk Salt and nutmeg to taste Method Tomato sauce Brown the onion in olive oil with sugar and salt. Blend tomato garlic and basil leaves. Add the tomato mix to the brown onion. Cook for 1 hour. Adjust salt and sugar. Besciamella Melt the butter. Add the flour and stir on a medium heat till it starts to colour slightly. Heat the milk and add salt and nutmeg. Once the milk is hot add it to the browned butter and flour mix and whisk briskly Cook on a medium heat for 7-8 minutes till thick. Lasagne Put a layers of sliced bread in an oiled baking tray Cover with sliced mozzarella, tomato sauce, parmesan and besciamella. Repeat till the tray is full. Bake for 30 minutes at 250C Enjoy! Thanks to the E5 Bakehouse for contributing the recipe. Photo by Bernd*.