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 Tom's pumpkin, ricotta and ginger tarts A light lunchtime seasonal starter by Tom Aikens. Consider an extra splash of sophistication with a mixed leaf garnish and drizzle of pine nut dressing. Ingredients (Makes 4 individual tarts) Pumpkin Puree 200g rough diced pumpkin 25g shallots Knob of butter 150ml of double cream 10g of ginger, grated 1 pinch of salt 3 pinches of pepper Pumpkin and Ricotta 100g of 2cm dice pumpkin 15mls of olive oil 2 sprigs of picked thyme 1 pinch of salt 3 pinches of pepper 100g ricotta cheese Filling 50g crème fraiche 50ml whole milk 50ml double cream 2 eggs Pastry 125g plain flour 1 pinch of salt 55g butter, cubed 2-3 tbsp cold water Method To make the puree peel and de-seed the pumpkin and cut into a rough dice. Sweat off the shallots in the butter, then add the squash and ginger and gently cook for approximately 5 minutes in an oiled pan. Add 150ml cream and cook until the pumpkin is tender, then strain off the cream and blend the squash to a puree. Add back some of the strained cream ifneeded to give it a smooth consistency. To make the Pastry put the flour and salt in a large bowl and add the cubes of butter. Rub the butter into the flour until you have a mixture that resembles breadcrumbs. Stir in just enough cold water to bind the dough. Wrap the dough in clingfilm and chill for 10-15 mins. Pumpkin and Ricotta: Peel and dice the pumpkin, place in a large bowl, dress with olive oil, thyme and seasoning, place on a large tray and cover with foil. Cook at 160°C until tender. Crumble the ricotta and leave to one side until ready to assemble. Main filling: Whisk the crème fraiche, whole milk, double cream and 2 eggs together in a large bowl. To assemble: Line 4 individual tart tins with the pastry, then pour 1tbsp of puree in each tin and spread it around the pastry bottom using the back of a spoon. Sprinkle the pumpkin and ricotta over the top of the puree, then pour in the filling. Add the final small spoonful’s of the pumpkin puree on top and garnish with the thyme. Bake the tarts in the oven at 160°C for 15 minutes. This recipe was kindly donated to the #PumpkinRescue campaign by Tom's Kitchen.