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 Gowri's onion and tomato chutney This recipe comes from Gowri. Growing up in a Malayali household (Keralan families who speak the Malayalam language) I was spoiled for choice when it came to food. As a tribute to my beautiful, crazy home, I wanted to share something small and memorable from our Malayali kitchen - onion and tomato chutney. Onions and tomatoes are staples in any kitchen, and a Malayali pantry without either is a travesty! The chutney made from them is typically eaten at breakfast or at tea-time with dosas, idlis, bread, savoury rice dumplings, and so on. Not only is this recipe easy to make, it is a good way to find a use for that straggler onion, tomato or clove of garlic found at the back of the fridge. It also keeps well in the refrigerator (for up to a week). Ingredients 1 onion, thinly sliced (red preferred) 1 tomato, rough slices 1 clove of garlic ½ tsp of chilli flakes Salt to taste Optional: coriander, parsley, or dill. Method In a pan, fry the onion and garlic in some oil (about ¾ of a tablespoon). When the onions turn slightly brown, add the sliced tomatoes. Cook, stirring occasionally until the tomatoes start to break down and caramelize. A good sign for this is watching for the oil to rise to the top. Add the chilli flakes at this stage. Any earlier, and you can burn the flakes. Add salt as preferred. Serving suggestions Use chutney as a healthy alternative to mayonnaise on sandwiches or salads. Make a nutritious and protein-rich breakfast by cooking in a pan with 3 boiled eggs. Serve with bread or rice. In a blender or mortar and pestle, grind the chutney into a smooth paste, cook in a pan with a little clarified ghee or any oil to make a dip for fries or a spread for toast. The recipe is part of the Taste Not Waste collection from Hubbub, Pop Brixton and Museum of London.