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 pilaf with seasoned yoghurt Leftover turkey will give us all the flavour we need to make a delicious stock. A stock takes minutes to prepare makes the most of what we have and steps the dish up a notch giving it an unbelievably good flavour. This meal costs next to nothing to make yet feels decadent and exotic. Video available online for guidance. Ingredients (Serves 4) For the stock (makes about 450ml) 1 leftover turkey or chicken carcass, with any meat picked off and kept to one side. 1 carrot, onion, stick celery, all finely chopped Any veggies that need using up, such as courgettes, broccoli, kale, mushrooms... For the pilaf 500g roast carrots and parsnips, cut into rough cubes 2 medium onions, sliced 4 cloves garlic, roughly chopped 1 tablespoon ground coriander Pinch of cinnamon 150-250g of leftover turkey or chicken meat, shredded 150g wholegrain basmati 50g nuts, crushed Yoghurt to serve, spiced with coriander, salt and pepper Method Preheat the oven to 180C. First make the stock. Pick all the meat from the carcass and put to one side. Put all the bones and stock vegetables in a pan and cover with water. Bring to the boil and simmer for one hour. Strain. Meanwhile in a thick, ovenproof dish, gently fry the sliced onions in light olive oil for 10 minutes until they are soft and caramelized. Add the coriander, cinnamon and garlic and fry for a further 2 minutes. Add the rice and stir, coating each and every grain with oil, onion and spice. Add the turkey or chicken meat and cover with stock. Bring to the boil, then reduce the heat. Taste and adjust the seasoning as required. Put the lid on and put in the oven for 45 minutes until the water has evaporated. Sprinkle with nuts and serve with the spiced yoghurt. Recipe provided by Tom Hunt, Eco chef and food waste activist.