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 India's pumpkin, stilton and black pudding pie Black pudding in a pumpkin pie?!..we hear you cry. Yes! This creamy tasty pie by India Hamilton is a must try. Surprise people with its unusual twist. Ingredients (Serves 4) For the filling 30g black pudding 75g of stilton ¼ large pumpkin 500g squash (e.g. onion squash) 300g cream 3 eggs 1 bulb garlic 1 red onion 1 tsp chilli flakes Olive oil Seasoning 1 bay leaf 1 garlic clove 6 leaves of sage Spring of rosemary For the pastry 300g flour 250g butter (softened) 2 eggs Milk 50g black pudding Pinch of sea salt Method Preheat the oven at 200C/400F/Gas 6. Peel, deseed and dice into one inch cubes the Pumpkin and Squash, discarding the bruised areas for composting. Chop off the top of the garlic exposing the tips of all the cloves, and slice the onion about 1 cm thick from the root. Retain half of the pumpkin. In large oven tray combine the pumpkin, squash, sliced onion, garlic bulb, drizzle with oil, and sprinkle on chilli flakes, salt and pepper and cook until soft and caramelized, roughly 50 mins. Drop Oven to180C/350F/Gas 5. Combine the butter and flour until evenly distributed, a sandy-like texture. Combine with egg, mixing until it comes together into a dough adding a little milk if too dry. Finely dice the black pudding and kneed into the dough gently to retain the flecks of the pudding. Wrap in cling film and chill for 20 mins. Roll out into a 12inch tart case, leaving the edge rough for a rustic looks. Blind bake for 10 minutes. Bring out of the oven and cover in egg wash using 1 whisked egg, and return to the oven for a further 5 mins or until the pastry is golden. (To ensure your pastry doesn’t rise cover in parchment and fill with rice for the first 10 mins of blind baking).To make the pumpkin mix using the retained pumpkin, place it in a sauce pan with a garlic clove, sprig of rosemary, bay leaf, salt, pepper and cream to cover. Simmer until soft, then add 25g of Stilton, blend until smooth and cool. Then combine with 3 whisked eggs and set aside. Drop the oven to 150C/300F/Gas 4. Take the garlic from the roasting tin and separate the cooked garlic from the skin, chop roughly and combine with the pumpkin mix, adjusting the seasoning if needed. Pour the pumpkin mix into the tart case, and fill with the roast chopped pumpkin and squash, onion. Crumble over black pudding, stilton, the sage leaves and a bit of rosemary, drizzle in oil and put in oven until set, roughly 30 mins. Let it cool for a few minutes, slice and serve with greens. This recipe was kindly donated to the #PumpkinRescue campaign by India Hamilton from notWasted.