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 Nicole's lemon and mashed potato cakes This recipe is from Nicole Freeman founder of The Kids Kitchen cookery school based in North London. The idea of baking with mashed potato intrigued me and I have tweaked this recipe over the years after originally finding it in a magazine. It is a great way to use up leftover mashed potato from the night before. I like to weave this recipe into my classes and ask the children to guess the secret ingredient. No one has ever guessed it correctly! It also makes a great alternative to flour, producing a really moist, buttery tasting cake that is fantastic for those following a gluten-free diet. Ingredients (Makes 10-12 cakes) For the cake 200g butter 200g caster sugar 4 eggs 175g ground almonds 250g cooked, mashed potatoes, ideally put through a potato ricer so it’s really smooth Zest of 4 lemons (keep the juice for the icing) 2 tsp baking powder For the topping 8 tbsp icing sugar Juice of 2 lemons Method Beat the butter and sugar together with a hand mixer until well combined, then add in the eggs and the rest of the ingredients and beat till smooth. The mixture may look a bit lumpy but don’t panic. Pour the mixture into silicon muffin tins and bake at 180°C (fan 160°C) for about 25 minutes until a skewer inserted into the middle of the cake comes out clean and the cake is lightly golden. It may need more or less time depending on the size of your tins. Heat together the lemon juice and icing sugar in a small saucepan until the sugar has dissolved. Carefully spoon over the top of the muffins – don’t worry if it drips down the sides! Alternatively, you can make a lemon glaze by mixing the icing sugar with enough of the lemon juice to form a spreadable paste and then spread this over the top of the cakes. Leave to cool. The recipe is part of the Taste Not Waste collection from Hubbub, Pop Brixton and Museum of London.