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Planning Retirement Online

Christmas Recipe Inspiration from Waitrose

December 2013

Christmas is almost upon us, and here at LaterLife we have compiled some Christmas recipes from Waitrose for you to enjoy at home during the festive season.

These recipes are the best of hearty English food, perfect for warming your heart (and filling your stomach!) in the cold winter months.


There are also some recipes for delicious and tantalising desserts, because everyone loves a good Christmas pud!

The recipes are divided into three courses, so you can take your pick, and easily prepare your own Christmas meal.

See more Christmas Recipes from Waitrose on their Christmas Hub


Cranberry & Brie Bruschetta

(Serves 4)


  • 1 tsp olive oil
  • 2 garlic cloves, finely chopped
  • 250g cranberries
  • 100g light brown muscovado sugar
  • 4 fresh lemon thyme sprigs, plus extra to garnish
  • 200g pack Waitrose Mini Rosemary and Sea Salt Focaccia
  • 230g Waitrose Somerset Mild Ripe Brie, sliced
  • 2 tsp balsamic vinegar


1. Heat the oil in a small saucepan and cook the garlic for 1 minute. Add the cranberries, sugar and thyme and cook for 5 minutes, stirring until the cranberries soften and release their juices but still hold their shape.

2. Separate the focaccia into 4 rolls then slice each in half horizontally. Place the focaccia halves on a grill pan and toast lightly on both sides. Spoon the cranberries over the cut side of the focaccia and lay the cheese on top, then drizzle with some of the pan juices. Return to the grill for 2–3 minutes until melted.

3. Arrange the bruschetta on a serving platter. Drizzle lightly with balsamic vinegar, garnish with extra thyme and serve swiftly.

Cook’s tip
Get ahead by preparing the cranberries to the end of step 1.
Chill for up to 3 days then warm through before using.



Leek & White Bean Soup

(Prep. time 10 mins, cooking time 30 mins, serves 2)


  • 1 tbsp olive oil
  • 1 leek, thinly sliced
  • 1 clove garlic, roughly chopped
  • 1 floury potato, such as King Edward, about 175g, diced
  • 410g can essential Waitrose Cannelline Beans, drained and rinsed
  • 500 ml hot Cooks' Ingredients Vegetable Stock
  • 2 tbsp chopped flat-leaf parsley
  • 1 tsp Waitrose Cooks' Ingredients Truffle-Infused Extra Virgin Olive Oil


1. Heat the oil in a pan and cook the leek and garlic for 5 minutes until softened. Add the potato, beans, hot stock and 100ml hot water. Bring to the boil then cover and simmer gently for 20 minutes until the vegetables are very tender.

2. Using a slotted spoon, scoop out and reserve about a quarter of the vegetables. With a hand-held blender, purée the remainder. Return the reserved vegetables to the pan and stir in the chopped parsley.

3. Ladle the soup into bowls and drizzle over the truffle oil. Serve warm

Cook's tip
Try stirring 1–2 tbsp of cream in with the parsley for a creamy finish. This soup will freeze for up to a month. Thaw fully and reheat thoroughly before serving.

Drinks recommendation
Malvirà Roero Arneis 2008 Piedmont, Italy – an elegant, aromatic white


Move on to Main Courses

Try your hand at cooking with the help of Celebrity Chefs!
Find their books here on The Book People's website

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The above article is part of the features section of laterlife.com called laterlife interest. laterlife interest contains a variety of articles of interest for visitors to laterlife.com written by a number of experienced and new journalists.

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