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Recipe Inspiration from Waitrose


Here at LaterLife we have compiled some recipes in association with Waitrose for you to enjoy at home.

Why not try something different using this Month's Health Food, Crab


See more Recipes from Waitrose


Key lime pie

  • Preparation time:20 minutes, plus cooling
  • Cooking time:20 minutes
  • Total time:40 minutes, plus cooling

Serves: 6 - 8


75g unsalted butter, melted
200g ginger nut biscuits, plus 1 extra, crushed, to decorate
6 unwaxed limes 
4 large Waitrose British Blacktail Free Range Egg yolks
397g can condensed milk
300ml pot double cream
Finely grated lime zest, to serve


1 Preheat the oven to 180°C, gas mark 4. Lightly grease a 23cm pie dish with a little of the melted butter. Blitz the biscuits to a fine crumb in a food processor, add the melted butter and pulse until the mixture resembles wet sand. Transfer to the prepared dish and spread over the bottom and up the sides, pressing the mixture down firmly with the back of a spoon. Bake for 5 minutes, until golden. Remove from the oven and set aside to cool. Leave the oven on.

2 Finely grate the zest from the limes and squeeze the juice. Whisk the egg yolks in a bowl. Gradually whisk in the condensed milk until smooth, then mix in the lime juice and zest.

3 Pour the filling into the crust and level with the back of a spoon. Return to the oven for 15 minutes, or until just set, then remove and place the dish on a wire rack to cool at room temperature. Chill in the fridge for 3 hours. 

4 Whisk the cream until just stiff then spoon dollops over the top of the pie. Sprinkle over the lime zest and crushed biscuit to decorate before serving.

368236 Lustau Moscatel de Chipiona NV Jerez, Spain 50cl £6.49

A fresh and soft and smooth sweet white wine made from Moscatel grapes from Jerez in southern Spain. A delicious sweetie with high natural acidity to balance all that sweet grapey fruit. Exclusive to Waitrose.

Pineapple Upside-Down Cake with Muscovado Sugar and Lemon Syrup

Fresh pineapple, muscovado sugar and juicy lemons give a new twist to this old-fashioned 'upside-down' cake. Serve warm or cold.

  • Preparation time:20 minutes
  • Cooking time:35 minutes
  • Total time:55 minutes

Makes: 8 slices


  • ½ x fresh Fairtrade pineapple
  • 225g light brown muscovado sugar
  • 3 natural colour glacé cherries, halved
  • 150g lightly salted butter, softened
  • 3 eggs
  • 175g self-raising flour
  • 1 tsp baking powder
  • Zest of 2 unwaxed lemons, plus 3 tbsp juice


  1. Preheat the oven to 180°C, gas mark 4. Grease the base of a 23cm round, solid-based cake tin and line with baking parchment. Cut away the skin from the pineapple and slice the flesh into thin rings. Remove the cores, using a sharp knife.
  2. In a large, heavy-based frying pan, heat 75g of the sugar with 4 tablespoons of cold water until the sugar dissolves. Add the pineapple and cook gently for 5-6 minutes, turning once, until it has softened slightly. Remove, using a slotted spoon, and reserve the syrup. Arrange the pineapple in a single layer in the tin, cutting sections from the remaining rings to fill any gaps. Place a cherry half, cut-side down, in each ring. Chop any remaining pineapple into small pieces.
  3. Using an electric hand whisk, beat together the butter, remaining sugar, eggs, flour, baking powder and lemon zest for 2 minutes or until smooth and creamy. Stir in the chopped pineapple. Turn into the tin and level the surface.
  4. Bake for about 30 minutes or until the surface is just firm to the touch. Loosen the edges and turn out onto a plate, removing the baking parchment. Stir the lemon juice into the reserved syrup in the pan and spoon a little over the cake. Place the remaining syrup in a jug and serve with slices of the cake.

Cook's tips

Try lime zest and juice instead of lemon.

721896 Rustenberg Straw Wine 2011 Coastal Region, South Africa 37.5cl £13.49

Very ripe grapes laid out on straw mats gives complexity to an exquisite dessert wine. The results is a sweet wine with characters of honey, peach, marmalade and lemon.

Ginger Custards with Oranges in Stem Ginger

Smooth, eggy custards are sublime comfort food. These orange slices drizzled in stem ginger syrup are a refreshing foil to the custard's richness.

  • Vegetarian
  • Preparation time:30 minutes
  • Cooking time:35 minutes to 40 minutes
  • Total time:1 hour 5 minutes to 1 hour 10 minutes

Serves: 6


  • 175ml whole milk
  • 150ml double cream
  • 5cm piece unpeeled root ginger, roughly chopped
  • 75g caster sugar
  • 1 medium egg
  • 2 medium egg yolks
  • 2 oranges
  • 1 ball of preserved stem ginger in syrup, chopped
  • 2 tbsp ginger syrup from the stem ginger jar


  1. Preheat the oven to 140°C, gas mark 1. Place the milk, cream, ginger and 50g of the sugar in a saucepan over a low heat and bring to just below boiling point. Take off the heat and allow the ginger to infuse for 20 minutes. Meanwhile, prepare a bain marie: place a roasting tray one-third-full of warm water on the oven's middle shelf. Peel thin strips of orange zest and cut into long strips. Set aside. Cut away the orange skin and white pith, and slice the flesh. Mix with the stem ginger and syrup. Set aside.
  2. In a separate bowl, whisk the egg and yolks with the remaining sugar. Pour on the infused milk and stir until blended. Strain through a sieve and discard the ginger, then divide between 6 x 175ml ramekins. Cook in the bain marie for 35-40 minutes until the custards lose their wobble. Leave to firm for 5 minutes, and scatter with zest. Serve with the sliced oranges in stem ginger.

020817 Royal Tokaji Blue Label 5 Puttonyos Aszú 2009 Tokaji, Hungary 25cl £12.29

This Tokaji is made in a traditional manner from the classic blend of Furmint Hàrslevelü and Muskotály grape varieties. A wine with lovely sweetness balanced by a pronounced fresh acidity.

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