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 Yunnan spring onion cakes Yunnan, an exotic land of former kingdoms which borders Tibet, Sichuan, Burma, Vietnam and Laos, is the most bio-diverse province in China. Spring Onion Pancakes Ingredients 4 tbsp finely chopped spring onions 200 g/7 oz plain flour 1 tsp salt 2 eggs 2 egg yolks 400 ml/14 fl oz milk 200 ml/7 oz water 3 tbsp oil Oil, for frying Method Heat a little oil in a pan and stir-fry the spring onion until beginning to soften. Remove and set aside. Sieve the flour and salt into a bowl. Beat the eggs with the egg yolks, and mix into the flour. Slowly add the milk and water, beating vigorously, until the batter is creamy. Stir in 3 tbsp of oil and continue beating. Stir in the spring onions. Into a hot pan, pour in about 1 tbsp of the batter and cook until set but not browned. Turn (optional). Crispy Spring Onion Cakes Ingredients 450 g/1 lb plain flour 1 tsp salt 300 ml/ ½ pint boiling water 1 tbsp cold water 50 g/1 ¾ oz lard 150 g/5 ½ oz spring onions, roughly chopped Sea salt, for sprinkling Oil, for frying Method Sift the flour and salt into a bowl, stir in the boiling water. Add the cold water and, when sufficiently cool, knead the dough until thick and smooth. Place in a bowl, cover with a damp cloth, and leave for at least 20 minutes Knead the dough for a couple of minutes and divide into 12 pieces. Roll out each piece until thin. Smear with lard, dot with spring onion, and sprinkle with sea salt. Reform into a ball, and roll out again in a 10 cm/4 in diameter circle Heat 1 tsp of oil in a frying pan, and fry one pancake at a time for 3 minutes on each side until beginning to brown, gently squashing it into the oil to ensure a smooth surface. Shake the pan from time to time. Serve immediately. Thanks to Annabel Jackson for contributing the recipe.The first of these recipes come from The Yunnan Cookbook - Recipes from China's Land of Ethnic Diversity (2014). Hong Kong: Blacksmith BooksPhoto by Chris Pople.