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 Limahl's Potato Rosti This recipe is from Limahl Asmall, BBC Good Food Show Cook and founder of TinyBudgetCooking. Crispy on the outside and delicious on the inside, this is a superb way to use up lone potatoes and makes a quick meal or side dish. I love this recipe because you can use any firm veg or root vegetables that might go to waste and it’s a low-cost meal that’s huge on flavour! Mix in some bacon or sundried tomatoes and top with a poached egg! Ingredients (serves 2) 3-4 medium potatoes (or a mix of root vegetables) 1 egg 2 rashers bacon or 4 sundried tomatoes 3 tbsp. grated cheddar cheese (optional) ½ onion 1 clove garlic Salt and pepper 2 tsp vegetable oil Method Wash the root vegetables and grate them (skin on) into a large mixing bowl. Finely slice the onion into half moons and add to the bowl along with a good pinch salt and pepper and 1 minced garlic clove. Take the bowl to the sink and pull out a handful of the mixture at a time, and squeeze out as much water as you can. Once the bowl has been completed, re-season with a pinch of salt and pepper. Break an egg into the bowl and mix through. If using bacon, chop the rashers into 1 cm pieces and fry in a tsp oil until crispy. Add to the bowl along with the 4 finely chopped sun-dried tomatoes and the grated cheddar cheese, if using. Mix well. Heat 1 tsp oil in a non-stick frying pan and pour in the vegetable mixture. Pat down so it is around 2-3 cm thick maximum. (I use an 18cm medium frying pan but a larger pan is fine). Cook over a medium-low heat for 10 minutes. Turn the Rosti by putting a plate snugly on top of it and turn over the frying pan so it comes out. Add another tsp oil to the pan and slide the Rosti back in to cook the other side. Allow 6-8 minutes more cooking. Enjoy hot or cold, works great as a packed lunch! The recipe is part of the Taste Not Waste collection from Hubbub, Pop Brixton and Museum of London.