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 Coconut shrimp stew This coconut shrimp stew is really, really simple to make, yet doesn't shrimp on flavour. If you're into seafood and a bit of spice then this needs to be your next meal. Ingredients (Serves 4) Marinade 1 clove garlic 1 lime 1 tsp chilli flakes 500 g king prawns Sauce 1 onion 2 cloves garlic 1 fresh green chilli 1 green pepper 1 red pepper 1 tbsp coconut oil 1 tsp chilli powder 1 tsp cayenne 2 tsp paprika 1 tsp tomato puree 4 plum tomatoes 400 ml coconut milk 1 bunch fresh coriander Finish 1 big bowl cooked white rice 2 spring onions 1 lime Method Peel and mince the garlic for the marinade and scrape it into a mixing bowl. Zest the lime into the bowl then squeeze in the juice. Add the chilli flakes and the prawns. Marinate for an hour. Peel and dice the onion. Peel and mince the garlic for the sauce. Dice the chilli and deseed and thinly slice the peppers. Place a large saucepan over a medium high heat and add all of the prepared veg. Fry for 5 minutes, add the chilli powder, cayenne and paprika then turn the heat down low and fry for another 10 minutes, until the veg is starting to caramelise. Dice the tomatoes, keeping the seeds. Add the tomato puree and cook it out for a few more minutes before adding the fresh tomato and the coconut milk. Simmer for 20 minutes. Add the prawns and simmer for another 5 minutes. Serve with white rice. Recipe and picture courtesy of SORTEDfood for the #vegcurious campaign.