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 Turkey, sausage and bacon pie This is an indulgent yuletide meat feast that you’ll thank yourself to find in the freezer come late Feb when the nights are still so cold and long. Plus, it certainly gives any lonely Boxing Day pigs in blankets a call to arms. By Tom Aikens (Tom's Kitchen). Ingredients (Serves 6) 1 x 8 inch pie dish Approximately 150g Puff pastry, rolled out to approximately 3mm thick 260g chopped leeks, washed in cold water 120g onion, finely diced 4g fresh thyme 40g butter 100g or 8 rashers smoked bacon, already cooked and sliced thinly 3g salt 4 leftover cooked sausages, sliced into 1cm pieces 15 turns of milled black pepper 20g plain flour 250ml turkey stock (made from the turkey bones) 250ml double cream 1 tbsp of chopped parsley 500g cooked, left over roast turkey meat (can be leg, breast or both), roughly flaked in large pieces. Method Place a shallow pan onto a low to medium heat and add the butter. When it has melted add the onion, thyme, salt, pepper and cook with a lid on the pan so the onions sweat and they don’t colour. Cook them for 8-10 minutes slowly with no colour, stirring them now and again. Add the bacon and sausage, cook for 1-2 minutes slowly still with the lid on the pan and then remove the lid and add the flour. Cook out for 1 minute stirring, then add the hot stock and double cream, bring to a slow simmer then cook for a further 2-3 minutes. Add the turkey pieces and cook for 3-4 minutes, then remove from the heat and leave to cool, add the chopped parsley and pour the filling into the pie dish. Lay the pastry over the pie dish and seal the edges by crimping the pastry around the edge. Brush on a little egg wash and place into the oven for 30 minutes at 180˚c. Recipe provided by Tom's Kitchen.