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 High protein veggie cottage pie This recipe is courtesy of Meleni Aldridge, Nutritional Practitioner on our Meat your Match Challenge. Ingredients (serves 6) Extra virgin olive or coconut oil for the baking tray/dish 500g sweet potatoes, peeled and chopped 250g redskin potatoes, scrubbed and chopped 180g brown lentils, rinsed thoroughly 3 large crowns broccoli with stalks and florets 180g cottage cheese 1 egg, lightly beaten 2 tbsp coconut oil 4 tbsp nutritional yeast flakes 2 tbsp butter 1 large onion, chopped 2 large carrots, peeled and chopped 6 stalks celery, trimmed and finely chopped 120g frozen green peas 300ml passata 2 tbsp tomato purée ½ tsp sea salt (or to taste) 2 tsp fresh thyme, chopped (can use dried herbs if necessary) 2 tsp fresh sage, chopped (can use dried herbs if necessary) Fresh ground black pepper, to taste Method Preheat oven to 180oC. Oil a 20cm x 20cm baking tray or suitable baking dish with olive or coconut oil. Set aside. Chop the florets out of the broccoli crowns and the stalks into small 1cm pieces. Chop the carrots and celery ready to use. Fill 2 large saucepans halfway with water and bring to the boil. Add sweet potatoes and redskins to 1 saucepan. Cover, reduce heat, simmer and continue boiling the potatoes until soft and ready to mash. Add the lentils to the second saucepan and turn down to simmer for 20 mins. Add the broccoli to the lentils and simmer for a further 5 minutes. Drain, rinse and set aside. Meanwhile, drain potatoes, return to saucepan and add cottage cheese and butter. Stir in the beaten egg and use a potato masher to mash until smooth. In a large frying pan, heat the oil. Add the onion, carrots and celery and cook for 5 minutes, stirring occasionally. Stir in the salt, thyme and sage and cook for a further 2 minutes. Remove from heat and stir in lentil mixture and add the peas, the nutritional yeast, Passata and tomato purée. Season with pepper. Spoon the mixture into a baking dish, spreading evenly over bottom. Smooth the mashed potato mixture over top and smooth with back of spoon until level. Bake for 40-45 minutes, until edges of crust begin to turn light brown and the sauce starts to bubble up round the edges.