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 Mark's preserved lemons This recipe comes from chef Mark Breen of Seasonal Kitchen. A jar of preserved lemons will brighten up your kitchen and liven up all manor of dull dishes. Traditionally used in Moroccan cooking, these lemons taste great in tagines or with vegetables, chicken or fish. Ingredients 130g sea salt 100g caster sugar A sprig of thyme leaves 5 large unwaxed lemons Olive oil Method You will need a clean and sterilised jam or kilner jar. Mix the salt, sugar and thyme, then scatter a pinch of it into the preserving jar. Quarter the lemons from the top to within 1/2 inch of the bottom, sprinkle the salt mix on the exposed flesh, then reshape the fruit. Press the lemons down to release their juices and to make room for the remaining lemons. By the end, the juice and self-made brine should completely cover the layers. Let the lemons ripen at room temperature, shaking the jar each day to distribute the salt and juice. Let ripen for 10-30 days, then top with olive oil and refrigerate. Preserved lemons will keep up to a year, and the pickling juice and oil can be re-used two or three times over the course of a year. The recipe is part of the Taste Not Waste collection from Hubbub, Pop Brixton and Museum of London.