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 Minted pea and potato cake Leftover peas and potatoes this is your calling. Mint is a classic combination with peas but you can try other fresh herbs to ring the changes. We’re not opposed to lavender. Ingredients (Serves 6) 500g/1lb 2oz potatoes 250g/9oz fresh or frozen peas 3 tbsp chopped fresh mint 2 eggs 1 tbsp vegetable oil Method Peel the potatoes, and parboil them for 15 minutes until they are beginning to soften but still very firm. Drain and set aside to cool. Cook the peas in salted boiling water for 5 minutes, then drain and crush with a potato masher. Beat the eggs. Grate the potatoes into a large mixing bowl and add the rest of the ingredients. Stir together gently so that the potato doesn’t get gluey. Warm the oil in a large, heavy frying pan. Spoon the mixture into the pan and spread it out evenly. Cook on a medium heat for 5 minutes, until the underside of the cake is browning and crisp. Slide out of the pan and onto a plate, then invert the frying pan over the plate. Turn everything over to get the potato cake back into the pan and cook the other side for a further 5 minutes until golden and crisp. *Take great care when turning the cake – it is useful to have oven mitts or an extra pair of hands to help. Using a minimal amount of oil is a good idea.Thanks to Love Food Hate Waste for contributing this recipe.Photo by bgblogging.