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 Ballymaloe French crêpes with orange butter This crêpe suzzette comes from our Irish friends at Ballymaloe. What are they serving it with? A side of butter, what else! By Darina Allen. Ingredients (Serves 6, makes 12 approximately) Pancake Batter 175g (6oz) white flour, preferably unbleached A good pinch of salt 1 dessertspoon castor sugar 2 large eggs and 1 or 2 egg yolks, preferably free range Scant 450ml (15fl oz) milk, or for very crisp, light delicate pancakes, milk and water mixed 3-4 dessertspoons melted butter Orange Butter 175g (6oz) butter 3 teaspoons finely grated orange rind 175g (6oz) icing sugar Freshly squeezed juice of 5-6 orange 20.5cm (8 inch) non-stick crêpe pan Method First make the batter Sieve the flour, salt, and sugar into a bowl, make a well in the centre and drop in the lightly beaten eggs. With a whisk or wooden spoon, starting in the centre, mix the egg and gradually bring in the flour. Add the liquid slowly and beat until the batter is covered with bubbles. (If they are to be served with sugar and lemon juice, stir in an extra tablespoon of castor sugar and the finely grated rind of half a lemon). Let the batter stand in a cold place for an hour or so - longer will do no harm. Just before you cook the crêpes stir in 3-4 dessertspoons melted butter. This will make all the difference to the flavour and texture of the crêpes and will make it possible to cook them without greasing the pan each time. Next make the orange butter Cream the butter with the finely grated orange rind. Then add the sifted icing sugar and beat until fluffy. Make the crêpes in the usual way Heat the pan to very hot, pour in just enough batter to cover the base of the pan thinly. A small ladel can also be very useful for this, loosen the crêpes around the edge, flip over with a spatula or thin egg slice, cook for a second or two on the other side, and slide off the pan onto a plate. The crêpes may be stacked on top of each other and peeled apart later. *They will keep in the fridge for several days and also freeze perfectly. If they are to be frozen it’s probably a good idea to put a disc of silicone paper between each for extra safety.*If you have several pans it is perfectly possible to keep 3 or 4 pans going in rotation. Only necessary if you need to feed the multitudes. To serve Melt a blob of the orange butter in the pan, add some freshly squeezed orange juice and toss the pancakes in the foaming butter. Fold in half and then in quarters (fan shapes). Serve 2 or 3 per person on warm plates. Spoon the buttery orange juices over the top. Repeat until all the pancakes and butter have been used.*A tablespoon of orange liqueur eg. Grand Marnier or Orange Curacao is very good added to the orange butter if you are feeling very extravagant! Ballymaloes musings on pancakes 'This crêpe recipe is very nearly as good as those Crêpes Suzette they used to serve with a great flourish in posh restaurants when I was a child. These crêpes are half the bother and can be made for a fraction of the cost. Thanks to Ballymaloe for contributing the recipe. Copright Darina Allen, Ballymaloe Cookery School. Photo by Bharat Mirchandani.