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 vegetarian moussaka This vegetarian moussaka by food activist and eco-chef Tom Hunt is full of flavour and sustenance. In his new book “The Natural Cook”, Tom shows us how to put fresh, flavoursome produce center stage in recipes that make use of every ounce of an ingredient. If you prefer meat, add 200g sautéed ground lamb to the recipe instead of the lentils. Ingredients (Serves 4) 1 char-grilled eggplant 1 onion, thinly sliced Glug of light olive oil 1⁄2 tsp cumin seeds 100g puy lentils 800g stewed tomatoes with garlic and oregano or 400g chopped tomatoes 200g spinach or chard, stalks finely chopped, leaves roughly chopped 150g ricotta 150ml live natural yogurt Pinch grated nutmeg Method In a large pan, fry the onion slowly in the light olive oil with the cumin. Meanwhile, simmer the lentils 15 to 25 minutes until tender, then drain. Preheat the oven to 375°F [190°C]. Add the tomatoes to the onion, bring to a boil and add the lentils, then the spinach or chard. As soon as the leaves wilt, remove from the heat. In a bowl, mix the ricotta and yogurt and season with salt and pepper. In an oven-proof dish, layer half the lentil mixture, half the eggplant, then half the yogurt mixture, adding a grating of nutmeg. Then repeat the layers, finishing with the yogurt mixture and another grating of nutmeg. Bake in the oven 25 minutes, until hot right through. Moussaka keeps well in the refrigerator for 4 days. In fact it’s better the day after cooking, as the flavours merge and it sets a little more firmly. Cover and reheat in an oven preheated to 180°C until hot right through. Char-grilled eggplants will keep 4 days in a sealed container in the refrigerator. Return to room temperature before serving. Recipe courtesy of Tom Hunt, from The Natural Cook (Quadrille). Photography: Laura Edwards. Are you ready to come out as #vegcurious?