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 Leek and smoked cheese pithivier There's no need to pithi(vier) the veg with this Leek and Smoked Cheese Pithivier recipe from Riverford Organic Farms. Pithivier is a traditional circular puff pastry pie with a curved pattern cut into the pastry. If you want to, add leftover chopped up turkey or ham to the leek mixture. The pie can be made in advance up to the final baking stage and kept in the fridge. It would make a good vegetarian Christmas main course. Preperation time: 10 mins. Cooking time: 40 mins Ingredients (Serves 4-6 people) 1 kg leeks, washed and finely shredded Knob of butter Sea salt & freshly ground black pepper to season 100 g cream cheese 80g smoked cheddar cheese, grated 2 tbsp chopped chives 2 sheets ready rolled all-butter puff pastry (you need about 600g if making your own or if rolling out a block, roll to about ½ - ¾ cm) 1 egg yolk, mixed with a splash of milk Method Melt the butter in a large pan. Add the leeks and cook gently for about 10 mins until the leeks are soft. Add the cream cheese and stir until melted. Season well with salt and pepper. Turn off the heat and stir in the cheddar and chives. Leave to cool completely. Stir in leftover turkey pieces if using. Roll out one piece of the pastry on a lightly floured work surface and use a removed dinner plate as a template to cut around to make a circle. Spread over the leek mixture, leaving a gap of 5cm. Roll out the other half of the pastry and lay over the top. Press the edges down to seal. Trim the edges. Brush the egg wash all over the pastry. Use a sharp knife to score curved lines on top of the pie and the edges. Bake at 180˚C for about 30 mins, until the top is golden brown and the pastry cooked through. Serve warm. Recipe and photo provided by Riverford Organic Farms.