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 Chestnut and sage soup This recipe features in the River Cottage Christmas special as seen on Channel 4, December 2011. The recipe is orginally from Hugh's River Cottage Veg Every Day, but has been kindly donated to the Festive Freeze recipe catalogue. Preperation time: 10 mins. Cooking time: 30-40 mins. Ingredients (Serves 4-6) 1 tbs rapeseed oil 15g butter 1 onion, chopped 6 sage leaves, roughly chopped, plus extra to finish 1 small garlic clove, finely chopped 1 litre vegetable stock 400g cooked, peeled chestnuts 100ml crème fraîche, plus extra for garnish Sea salt and freshly ground black pepper Sunflower oil for frying Method Heat 1 tablespoon of rapeseed oil and the butter in a saucepan over a medium-low heat and sweat the onion for about 10 minutes, until soft and translucent. Add the sage and garlic and sauté for a minute. Pour in the stock and add most of the chestnuts – reserve a handful for finishing. Season with salt and pepper, increase the heat and simmer for 15 minutes, stirring from time to time. Remove from the heat and cool slightly, then purée until very smooth in a blender. Return the soup to the pan, add the crème fraîche and adjust the seasoning if necessary. Warm through gently – do not let it boil. Meanwhile, slice the reserved chestnuts. Heat some sunflower oil in a small frying pan over a medium heat and sauté the sage leaves for a few seconds until crisp, then drain on kitchen paper. Ladle the soup into espresso cups, add a small spoon of crème fraiche and gently swirl into the soup, scatter on the chestnuts and sage leaves. Serve immediately. Recipe provided by River Cottage.