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 Hugh's pumpkin and raisin loaf Big Halloween pumpkins are always impressive and if you have the flesh from one of these, Hugh would recommend using it in his delicious lamb and pumpkin curry, or pumpkin, apple and chilli soup – both of which will definitely make the most of it. This recipe however calls for a less fiberous fellow. Smaller squashes usually have the very best flavour and texture (and are great in any of these recipes). So bear in mind, when you’re doing your Halloween shopping, that there’s no reason not to use a bright orange onion squash, a wickedly green kabocha or a ghostly blue Crown Prince (one of my favourite varieties) to make your lanterns. Ingredients (Makes 12 generous slices) 200g light muscovado sugar4 large eggs, separated200g finely grated raw pumpkin or squash fleshFinely grated zest and juice of 1 lemon100g raisins100g ground almonds200g self-raising flourPinch of salt1 tsp ground cinnamonGenerous grating of fresh nutmeg Method Preheat the oven to 170C/gas 3 and line a loaf tin with a base measurement roughly 10 x 20cm. Use an electric whisk to beat the sugar and egg yolks together for 2-3 minutes until pale and creamy. Lightly stir in the grated pumpkin, lemon zest and juice, raisins and almonds. Combine the flour, salt and spices and sift these in, then fold them in. Beat the egg whites until they hold soft peaks. Beat a heaped tablespoonful of egg white into the cake batter to loosen it a little, then fold in the rest as lightly as you can. Tip into the prepared tin and level the top. Bake for about 1 hour or until a skewer inserted into the centre comes out clean. Leave to cool for 10 minutes in the tin then transfer to a wire rack to cool completely before slicing. This recipe was kindly donated to the #PumpkinRescue campaign by Hugh Fearnley-Whittingstall and the River Cottage team. It can be found in River Cottage Veg Everyday, by Hugh Fearnley-Whittingstall, published by Bloomsbury.