Buying good food and drink which ends up in the bin is currently costing a typical family £680 a year.
But Wiltshire Wildlife Trust have ideas on how you can save money this Christmas.
Waste Minimisation Officer, Emma Croft, said “Don’t let it hit you in the pocket – especially at Christmas, an expensive time for all of us.
"We spend around £169 on our big Christmas food and drink shop and www.lovefoodhatewaste.com is full of tips on how to make your budget stretch as far as possible as well as more ideas for alternatives to turkey sandwiches.”
Emma’s Top Tip For Main Course: Perfect Portioning
Emma explained: “Often during the festivities, we find ourselves catering for more people than normal and that can leave us unsure of how much to buy and cook.
"The Love Food Hate Waste portion calculator takes the guess work out of portioning by working out how many sprouts, roasties and turkey might be needed by simply entering the number of people that will be around the festive table.
"Find out how much to buy and how to portion perfectly by logging on to http://england.lovefoodhatewaste.com and click on portion and plan to make the most of every morsel of your Christmas dinner.”
Need to use up your leftover turkey? Try a warming Turkey & Chickpea Coconut Curry
· 3 tablespoons sunflower oil
· 2 onions, peeled and finely chopped
· 1.35kg mixed root vegetables such as potatoes or carrots, peeled and cut into small chunks
· 2 cloves garlic, peeled and chopped finely
· 1 1/2 tablespoon garam masala
· 1/2 tablespoon dried chilli flakes or chilli powder
· 200ml turkey or chicken stock
· 1 x 400g chopped tomatoes
· 200g tin chickpeas, drained
· 75g dried apricots, halved
· 500g cooked turkey meat
· 4 tablespoons yoghurt
· 2 handfuls fresh coriander leaves
· 2 x 400ml cans of coconut milk
· Add fresh mint leaves to the onion slices
· Mix together the natural yoghurt with sliced cucumber, garlic and chopped mint
· Slice bananas and sprinkle with lemon juice and pomegranate seeds
· Mango chutney
1. Heat a large saucepan and add the oil, onions and cook, stirring until just browned, about 10 minutes. Add the other vegetables and cook over the heat until lightly coloured, about 5 minutes.
2. Add the garlic, garam masala, chilli powder and cook for a further 1 minute.
3. Pour in the stock, coconut milk, chopped tomatoes, chick peas, apricots and bring up to the boil, then turn the heat down, cover and simmer until the vegetables are almost cooked about 40 minutes.
4. Add the cooked turkey meat and cook for a further 5 minutes or until the turkey is piping hot.
5. Turn the heat off, and just before serving add the yoghurt and coriander, serve with plain boiled basmati rice or with any of the accompaniments below.
To freeze ahead: Complete the recipe up to the end of step 3. Cool, put into a freezer proof container, label and freeze for up to 3 months.
To use: Thaw overnight in the fridge. Put into a large saucepan, add the turkey and bring back to the boil, complete step 4.