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 Ceri's roasted rainbow carrots with burrata and salsa verde This recipe comes from Ceri Jones, freelance natural chef, food writer and healthy cooking instructor based in Lewisham. Make the most of the whole carrot with this carrot top salsa verde. Serve with the roasted carrots themselves and some devilishly good burrata. Burrata for the unknown, is a specialist cheese from Puglia in Italy, a bit like mozzarella but filled with soft milk curds and cream. Ingredients (serves 2-4) 6 carrots, a range of colours, split in half down the middle Olive oil Salt 1 ball of burrata (approx. 100g) Lemon zest Salsa Verde 30g carrot tops (roughly from one bunch) 30g basil 50g tin of anchovies, drained (reserve the oil) 1 lemon, juiced (reserve zest for garnish) 2 tablespoons capers 2 cloves garlic, minced 90mls olive oil (use the reserved oil plus top up to make up to 90mls) Salt and black pepper to taste Method Pre-heat oven to 180C, toss the split carrots in a glug of olive oil and a pinch of salt. Lay flat on a baking tray and roast for 40 minutes. You might like to check half way and turn them over and check they are sufficiently browning all over. Meanwhile make your salsa. Place the carrot tops, basil, anchovies, lemon juice, capers and garlic into a food processor and blitz till broken down. While the motor is running pour in the olive oil, and blend till a thick paste forms. Add a twist of black pepper and salt to taste. If your anchovies are salty you may not need any salt, its really important to taste the salsa before you stick too much salt in. When the carrots are softened and just starting to caramelize, remove from the oven and allow to cool for a few minutes before adding them to a large serving plate with torn pieces of burrata, dollops of carrot top salsa verde, some cracked black pepper and lemon zest. The recipe is part of the Taste Not Waste collection from Hubbub, Pop Brixton and Museum of London.