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 Chilli con veggies At The Grain Store, acclaimed chef Bruno Loubet always aims to give vegetables equal billing to meat and fish. This hearty chilli con veggies is a perfect dish for sneaking more veg into your dinner. Ingredients (Serves 8) 2 tbsp cumin seeds 2 tbsp coriander seeds 1 large onion, sliced 1 fennel bulb, sliced 2 red peppers, seeds removed and sliced 100g tinned piquillo pepper, sliced 250g button or chestnut mushrooms, sliced 2 carrots, sliced 2 celery sticks, sliced 6 garlic cloves, sliced 100ml olive oil 5 thyme sprigs 2 bay leaves 1 tbps fresh oregano 1 tbsp sweet smoked paprika 2 tsbp chipotle paste 6 tbsp HP Sauce 4 tbsp Worcestershire Sauce 1kg diced tinned tomatoes 800g tinned cooked red kidney beans t tsp sugar salt & pepper to taste 1 lemon 1 handful fresh coriander, roughly chopped Method In a dry frying pan, heat up the cumin seeds for a couple of minutes to release their oils. Remove and repeat this with the coriander seeds. Grind them into a fine powder with a pestle and mortar or a spice/coffee grinder. Place all the sliced vegetables and garlic in a food processor, a few at a time and whizz until finely chopped. Heat olive oil in a large pot and then cook the chopped vegetables until they start to soften. Add the thyme, bay leaves, oregano, paprika, chipotle, cumin, coriander and mix well. Leave to stew for 3 to 4 minutes then add the HP sauce, Worcestershire sauce, diced tomatoes, red kidney beans, sugar, salt and pepper. Bring to the boil then lower the heat to a simmer and leave to cook with a lid on for 1 1⁄2 hours, stirring the pot from time to time. Check seasoning and adjust according to taste Just before you serve, stir in the lemon juice and fresh coriander. Serve with brown rice and if you like, some sour cream. Recipe courtesy of Bruno Loubet for the #vegcurious campaign. Photo by Jonathan Lovekin.