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 Galette complète This buckwheat galette will make you complète anytime of day; brunch, lunch or supper. Perfect for all you gluten-frees and health enthusiasts. Get creative with the fillings by reaching out for back-of-the-fridge leftovers. By Chez Lindsay. Ingredients (Serves 6) 500g organic buckwheat flour 20g sea salt 1 litre water Clarified butter 6 free range eggs 360g grated cheese – half Cheddar, half Emmental 6 slices ham, each cut into four Equipment A round flat griddle (“bilig” is the Breton word) or a large shallow frying pan A long-bladed metal spatula A 7 cl ladle A wooden rake (râteau) A wire whisk A pastry brush Method Mix the flour and salt together and add half of the water. Beat for 15 minutes. At Chez Lindsay, we have found that the traditional Breton way, beating by hand, produces the best results. Leave to rest overnight in the fridge. Before cooking, add the rest of the water and stir with a strong wire whisk. Drop a ladle of the batter onto the griddle, and form a circle with the râteau. Wait 30 seconds, then brush with clarified butter. Wait a further 30 seconds before cracking an egg over the middle of the pancake. Spread the egg white around with the spatula and sprinkle it with a sixth of the cheese. Arrange 4 pieces of ham on top, around the yolk. By this time, the edges of the pancake should be starting to curl up and become crispy. Fold the edges of the pancake over the fillings to make a square, leaving the egg yolk showing in the middle. When the fillings have heated through, slide the pancake off the bilig using the spatula and serve with apple juice or a cup of sparkling cider. Note: “biligs” suitable for home use can be found in specialised cook shops. Chef's musings on pancakes 'Savoury buckwheat pancakes are ideal for brunch, lunch or supper. They have the added advantage that buckwheat is gluten free and full of vitamins and minerals. With the endless combinations of fillings they are suitable for vegetarians and those with special dietary requirements. So, whatever you have left over in your fridge, take the healthy option and “go buckwheat”. The “complète” is the classic Breton combination.' Thanks to Chez Lindsay for contributing the recipe. Chez Lindsay will be competing in our Richmond Flippin Food Waste Pancake cook off. Good luck to 'em!