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 Family favourite fish fingers These golden and crispy fish fingers will go down well even with fuzzy eaters. A great recipe for getting kids onboard with fishy food. Use boneless fish fillets, such as haddock, or salmon to put a pink twist on this family favourite. Preparation time: 30 minutes. Ingredients (serves 2 adults, and 2-3 kids) 500g skinless, boneless chunky fish fillet (haddock is a good choice, or salmon for pink fish fingers), cut into neat thumb-sized strips 100g plain flour, seasoned 3 large egg, beaten 200g dried breadcrumb Large pinch turmeric (optional) Vegetable oil, for frying Method Get 3 shallow dishes and set up a production line of flour, then egg, then breadcrumbs. Kids can help with pouring the ingredients into each dish and crack and beat the eggs. If you want the breadcrumbs to be golden then mix in some turmeric. Place a large empty plate at the end of the line to put the uncooked fish fingers on. Show children how to methodically dip a finger of fish in the flour, shaking off any excess, then dredge it through the egg and finally roll it in the breadcrumbs so it’s completely coated and place it on the plate. This is a job kids as young as 2 can help with but it’s a messy one so they may need a wipe down halfway through. The fish fingers can now be laid on a tray and frozen then placed into a bag. To cook the fingers heat the oil in a frying pan and cook the fingers for 3-4 mins on each side. Place on a tray lined with kitchen paper and keep warm in a low oven, if cooking in batches. Alternatively, preheat the oven to 200C/180C fan/ gas mark 6. Brush a tray with a little oil, cook the fish fingers for about 10 - 12 mins until golden and cooked through, turn over half way through cooking time. Serve with peas, mashed potatoes, and sauces.