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 Charred sprout dip To use up leftover sprouts we would suggest embracing the strong flavour of these brassicas (one of the finest vegetable species in our opinion, yielding cultivars such as broccoli, savoy cabbage and the still hip kale) by making them into a dip. Ingredients Leftover cooked sprouts Milk and thick yoghurt/creme fraiche as desired Cider vinegar Salt Method Take any leftover cooked sprouts, slice them in half lengthways and heat cut face down on a griddle or heavy pan over a high heat. Re-cook the sprouts in this way until they are partly charred on the underside. You don't want them to be totally blackened, but a good strong char will give a great flavour. Whilst still warm, blend the charred sprouts in a food processor or blender with enough warmed milk to form a thick puree. Mix your choice of creme fraiche or thick (e.g. Greek-style) yoghurt into the puree, to add richness and dairy tang. Add a little at a time and stop when you have a balance that you like, there are no rules here. Finally season with a little cider vinegar and salt to taste.Recipe provided by Mike Knowlden of Blanch & ShockPhoto provide by SavvyChristine.