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 Kick ass cranberry sauce Cranberry sauce is a necessary component of any festive feast, and, we'll let you in on a little secret, it goes well with everything, not just your turkey. With with the shops packed with discounted cranberries after Christmas you've no excuse not to make the most of a glut with this recipe by Rubies in the Rubble, it's also a great excuse to whip the port back out. Ingredients 300ml ruby port20g caster sugar130ml fresh orange juice1 tsp corn flour1 tsp English mustard powder1 tsp lemon juicepinch of ground cloves80g sultanas60g flaked almonds1 tbsp grated orange rind1 tsp grated lemon rindpinch of salt Method Put the cranberries, port, sugar and orange juice in a pan and cook on a low heat for ten minutes or until the fruit bursts. Mix the cornflour, mustard, lemon juice and cloves together in a cup with a tiny bit of water to make a paste. Add the paste into the berry mixture and mix through on a low heat. Add the sultanas, almonds, orange & lemon rind and a pinch of salt, and simmer for five minutes, insuring all is cooked through. Then put your sauce a small dish or bowl and keep in the fridge until its Turkey eating time! Recipe kindly donated by @rubiesintherubble.