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 Urvashi's beetroot gnocchi This recipe is from Urvashi Roe, former Great British Bake Off contestant and blogger at The Botanical Kitchen. I always try to make the most of the food I grow and created this recipe when I found myself with too much beetroot. I’d planted two rows of seeds in my allotment expecting a small number to grow but then one Sunday we arrived at the allotment and I gasped. There was so much beetroot – nobody told me not to plant the whole packet! We transported as many as we could around the allotment and used the funny shaped ones in this gnocchi recipe. Ingredients (serves 8) 2-3 tbsp sunflower oil 500g beetroot 1kg floury potatoes such as King Edward or Maris Piper 500g 00 grade pasta flour or plain flour 1 egg, beaten 1 tsp fine table salt Method Preheat oven to 200°C and oil a roasting dish. Twist the leaves off the beetroot, wash and set aside to dry. Peel and chop the beetroot into rough 2 inch sized chunks, rinse and then toss in the roasting tray. Make sure they are evenly coated with oil and roast for 20-30 minutes until soft. Meanwhile peel and chop the potatoes in the same way, pop into a saucepan full of water and boil for about 20 minutes until soft. Drain the potatoes and mash them in a large bowl using a potato ricer so you get a nice smooth consistency. Set aside. Once the beetroot is cooked, purée it in a food processor, pass it through a sieve to remove lumps and then add this to the mashed potatoes and mix together. Now add 300g flour and the egg and combine it all together. Add the rest of the flour a little at a time until you have a nice firm dough that is not sticky. Divide the dough into four balls. Dust your work surface with a sprinkling of flour. Roll each ball into a long sausage shape. Cut the sausage into 25mm chunks. Bring a large pan of salted water to the boil and drop a handful of gnocchi in at a time. They will float when done. Scoop them out with a slotted spoon and pop them into a warm bowl while you cook the rest. Drizzle with olive oil to prevent sticking. The recipe is part of the Taste Not Waste collection from Hubbub, Pop Brixton and Museum of London.