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 cauliflower steaks with hazelnut sauce This recipe is from Tom Hunt, author, chef and founder of Poco. Cauliflower leaves are quite delicious and roast incredibly well alongside the cauliflower steaks. The hazelnut sauce is as moorish as it sounds working well alongside the toasty, sweet flavours of the roasted cauliflower. Ingredients (serves 4-6 as a side dish or starter) 1 small cauliflower, leaves still attached Glug light olive oil 80g hazelnuts, soaked for a minimum of four hours or overnight if possible 1 large clove garlic 50ml extra virgin olive oil, plus extra for serving 2 tsp sherry or red wine vinegar 25g stale bread 2 sprigs mint, leaves torn or whole, stems finely chopped Method To roast the cauliflower Preheat the oven to 180C. First pull off the larger leaves from the cauliflower, cut them in half – through the middle of the stem – and place into a medium sized roasting tin. Cut the cauliflower into 3cm thick slices or steaks from top to bottom and add to the tin. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 25-35 minutes until the cauliflower chars slightly and softens inside. To make the hazelnut sauce Place 50g of the soaked hazelnuts in a high powered blender with the garlic, olive oil and vinegar. Soak the bread in 120ml of water for a few seconds or until soft, add both the water and the bread to the blender. Blend to a very smooth paste for several minutes. Serve the slices of roast cauliflower and crispy leaves drizzled with the hazelnut sauce, the remaining hazelnuts, crushed and sprinkled over the top and torn mint leaves. The recipe is part of the Taste Not Waste collection from Hubbub, Pop Brixton and Museum of London.