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 Thai pumpkin curry A delicious and fragrant vegan Thai curry, best served with heaps of jasmine rice. Ingredients (Serves 4) 2 tsp oil 1 large onion, sliced 2 garlic cloves, crushed 15g ginger, grated 3 tsp Thai curry paste 1kg pumpkin, peeled and diced 350ml coconut milk ½ Knorr vegetable stock pot Splash of boiling water Zest of ½ lime 2 lemongrass stalks, bruised Handful of fresh coriander, chopped Salt to taste Pepper to taste Thai Curry paste 1 small onion, diced 1 stalk lemongrass, diced 2 chilies 3 garlic cloves 15g fresh ginger, grated 2 tsp tomato puree 1 tsp ground cumin 1 tsp ground coriander 2 tsp soy sauce 1 tsp sugar 1 tsp chili powder 2 tsp lime juice 2 tsp coconut milk Method Blitz all the ingredients for the Thai curry paste, except for the coconut milk, in a food processor or a blender until smooth. Add coconut milk to the mixture and blitz again until smooth. Heat oil in a large saucepan or a wok. Add the onion, garlic, and ginger and fry for 4-5 minutes. Add the curry paste and pumpkin. Fry for another 4-5 minutes. Add the coconut milk, lime zest, and lemongrass. Add the stock cube along with the splash of boiling water. Stir well. Bring to boil, reduce the heat and simmer for 15-20 minutes or until pumpkin is tender. Stir occasionally and season with salt and pepper to taste. Garnish with chopped coriander leaves, and serve with jasmine rice.