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 Bubble and squeak This twist on bubble and squeak with ham, poached egg and hollandaise sauce makes a great brunch dish. Leave out the hollandaise if you like, or if you’re not in the mood to poach eggs you can fry them instead. The easiest way to cook lots of poached eggs together is to cook them one by one, carefully transferring them when cooked using a ladle into a bowl of very cold/iced water to stop the cooking, then gently reheat them in hot (not boiling) water before serving. Make sure your eggs are fresh or they will not poach well; the whites will separate from the yolks. Prep time: 10 minutes Cooking time: 20 minutes Ingredients (Serves 4) 1 large leek or 1 large or 2 small onions, finely sliced Butter or oil for frying 400g floury potatoes, cooked & mashed (use leftover potatoes if you like) 200g Brussels sprouts, cooked & thinly sliced, or another green veg of your choice Sea salt & freshly ground black pepper 4 eggs White wine vinegar 4 slices of ham For the hollandaise Splash of white wine vinegar 4 egg yolks 1 tbsp Dijon mustard 250g melted unsalted butter 1 lemon Method Cook the leek on a low heat in a knob of butter or a splash of oil, stirring now and then to stop it catching, until softened without colouring. Mix with the potatoes and sprouts, season well, then form into 8 balls and gently flatten slightly into small pattie/burger shapes. Melt a knob of butter in a non-stick frying pan. Fry the cakes until golden & crispy on both sides, in batches if your pan is not big enough. Keep warm in a low oven while you poach the eggs and make the hollandaise. Bring a large pan of water to a gentle rolling boil (not bubbling). Add a good splash of white wine vinegar and swirl the water with a wooden spoon into a whirlpool. Crack one egg into a small bowl or ramekin, then tip it into the pan. Cook for 2½ minutes. (See our tip for poaching more than one egg above). Keep the water in the pan hot for reheating the eggs. To make the hollandaise, put the egg yolks and a splash of white wine vinegar in a heatproof bowl, one that fits snugly over a pan of simmering water (don’t let the bottom of the bowl touch the water). Whisk constantly over a gentle heat until voluminous. Gradually pour in the melted butter, whisking constantly, until you have a smooth, glossy sauce (you may not need quite all of the butter). Stir in the mustard, a squeeze of lemon juice and salt to taste. Reheat the eggs in the hot water, then serve 2 cakes each with a slice of ham, a poached egg and drizzle over some of the hollandaise. Recipe and photo provided by Riverford Organic Farms.