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 Kim's roast pasties This recipe comes from home cook and blogger Kim. My food saving recipe is inspired by my mixed heritage. Whilst I was born in Devon, my family are from Zimbabwe and South Africa. Roast beef was a big treat for us growing up. We had ours with butternut squash and rice alongside the more traditional carrots and parsnips! Like so many other families we had to be frugal to make ends meet so we were often quite creative with our leftovers. Cornwall is the home of the traditional pasty, but rather than buy ours, we’d make our own using roast leftovers (whatever we had to hand) mixed with gravy to create something which doesn’t feel like you’re simply making-do, it is comforting and full of flavour. They're perfect for winter and make great use of your Christmas dinner leftovers. Ingredients (makes 4) For the filling Roast dinner leftovers: Potatoes Roast beef Butternut squash Parsnips Broccoli Green beans Roasted onion (we roast whole onions with our beef joint) About 100ml of gravyFor the pastry (you can use shop bought pastry if you'd rather) 150g white bread flour 100g wholemeal flour 1/4 tsp of salt 150g cold unsalted butter - diced. 50ml full-fat milk 2 egg yolks - beaten 1 egg - beaten Method For the filling Dice and mix the filling ingredients in a bowl. Add enough gravy to the bowl to bind everything together. This is normally 100-200ml but depends on the number of leftovers that you have. Set the bowl to one side whilst you make the pastry. For the pastry Mix the flour and salt together in a bowl. Add the butter and rub together with your fingers until you get breadcrumbs. Add the milk, followed by the yolks and mix until you have a dough. Wrap the dough in clingfilm and leave in the fridge for a couple of hours (or overnight). Take the chilled pasty out of the fridge to warm so it can be rolled out. Preheat the oven to 200 degrees C and line tray with baking paper. Lightly flour a work surface and roll the dough out until it is about 2mm thick. Use a saucer to measure out the size of a pasty. Spoon some filling into one half of the pasty and use the egg wash to brush the edges. Fold the pastry over and use a fork to crimp the edges together to seal everything together. Chill the pasties in the fridge for 10-15mins. Take the pasties out of the fridge and brush again with the egg wash. Once chilled bake the pasties for 40mins until golden. Enjoy hot, or these also make a great cold lunch the following day. The recipe is part of the Taste Not Waste collection from Hubbub, Pop Brixton and Museum of London.