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 Tom's pear tarts with crumble topping These tasty tarts from Tom Aikens via School Food Matters is a perfect pick for kids parties or to pop in packed lunches. Get your little chefs to practise cutting and greasting, before treating them to a very sweet return. Ingredients (serves 12) For the filling 12 pears, peeled and divided into 8 pieces with the core removed 100g maple syrup 80g butter 150g demerera sugar 2 tsp ground cinnamon 2 tsp vanilla essence Pinch of salt For the filo pastry shells 3 sheets of ready-made filo pastry Melted butter Demerara sugar For the crumble topping 340g cold butter 340g light brown sugar 340g plain flour 1tsp salt Method Toss the pear pieces in sugar until well coated. Heat up a non-stick sauté pan and once it is very hot add the pears and caramelise until they are a dark golden brown in colour. Take extra care, as the sugar will be very hot! Toss the pears every few minutes then add the butter, maple syrup and ground cinnamon. Drain the caramel sauce from the pears and reduce it in a wide saucepan until it thickens up. For the crumble topping, mix together all the ingredients, gently rubbing in the butter until you have a crumbly texture. Careful not to overwork otherwise your crumble will go very sticky! To assemble the tarts place the first sheet of filo pastry on the bench. Brush it with butter, then sprinkle with sugar and lay on another sheet. Press down the sheet well to remove any air bubbles, then butter and sugar again. Cut the pastry to fit the size of your tart tins. • Grease and line tart tins with baking parchment and place the filo on top of the paper. Place the pear mixture on top of the tart shells then sprinkle the crumble on top. Bake at 180 for 10-15 minutes until crisp and golden brown. Cook’s Code: caramelise means to gently heat sugar until it’s brown and has a nutty caramel flavour. With thanks to School Food Matters for the recipe. Photo: Flickr.