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 Polish mushroom soup Ingredients (serves 4) 200g dried porcini mushrooms1/2 cup of łazanki (Polish noodles - you’ll find them at your local Polski Sklep)Motivation and focus1/2 litre of water of vegetable stock1 tablespoon of butter1 tablespoon of flour Creme fraicheSalt & pepper Method Pick some penny cup mushrooms and let them dry out in the sun without washing them (if you’re not currently in a Masurian forest with a lot of time on your hands you can skip this step and buy dried porcini mushrooms). Pop them into a pot of water or vegetable stock and leave them there to soak overnight (if you think this is a long time, try fighting for independence for 123 years) and the following day cook them until soft. Take out the mushrooms and pick out any hard stems (you can snack on the stems as you cook or put them in a different dish) Strain the stock into a bowl through a cloth to remove any dirt - mushrooms aren’t washed before drying to preserve the taste. Chop the soft mushroom cups into small pieces and put them back in the strained stock, adding pepper and salt to taste. In a small frying pan, melt the butter, add flour and mix vigorously until they turn into a roux (no lumps) and add to the mushroom stock. Add the łazanki and cook until soft. Serve each plate topped with a spoonful of creme fraiche and finely chopped parsley. If you haven’t found this recipe challenging, here is a Polish tongue twister:‘W Szczebrzeszynie chrząszcz brzmi w trzcinie I Szczebrzeszyn z tego słynie’ Smacznego!