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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 have a go at the recipes below using this Month's Health Food, Dates?


See more Recipes from Waitrose


middle eastern spiced fruit skewersMiddle Eastern Spiced Fruit Skewers

You can also enjoy kebabs for dessert with this spicy fruit creation.

  • Preparation time: 25 minutes, plus 30 minutes marinating
  • Cooking time: 20 minutes
  • Total time: 1 hr 15 minutes

Makes: 4 skewers


  • 2 oranges, cut into wedges
  • 50g caster sugar
  • 1 tbsp lemon juice
  • Juice of 1 orange
  • 8 cardamom pods, lightly crushed
  • 1 cinnamon stick, halved
  • 8 Medjool dates, pitted
  • 10 apricots or yellow plums, halved and stoned


  1. Place the sugar with 4 tbsp cold water in a pan and heat gently until the sugar has dissolved. Bring to the boil and boil for 2 minutes to form a thin syrup.

  2. Transfer to a shallow dish and stir in the lemon juice, orange juice, cardamom pods and cinnamon stick. Leave for 5-10 minutes, then add the dates, apricots or plums and oranges. Marinate for at least 30 minutes.

  3. Drain the fruits, reserving the syrup, and thread onto 4 long metal or wooden skewers. Heat over a prepared barbecue or under a preheated grill for 10-15 minutes, or until beginning to colour.

  4. Serve with Waitrose Orange and Passion Fruit Sorbet, with extra syrup spooned over.

Cook's tips

Soak wooden skewers in water for at least 30 minutes before using, to help prevent them burning during cooking. Wipe metal ones with oily kitchen paper to stop food sticking.

Light a charcoal barbecue 45 minutes before you need to start cooking - 10 minutes is sufficient for a gas barbecue. Start cooking when the flames have died down and the coals are glowing red with a thin layer of grey ash.

Wash hands, equipment and work surfaces thoroughly after handling raw meat and fish. Keep food cool, covered and out of the sun.

Dr. Loosen Ürziger Würzgarten Riesling Kabinett

Made from grapes grown on the precipitously steep, Würzgarten vineyard in the village of Ürzig where all the work must be done by hand. A light-bodied, but concentrated wine that’s fruity with a spicy, mineral finish.

chocolate date ice creamChocolate Date Ice Cream

You can make this surprisingly sweet and creamy dessert in an ice cream maker, but it's also simple to do by hand. It's lovely on its own, or try it with fresh, juicy pears. Make sure they're really ripe, so that they're naturally sweet, and you won't feel the need for added sugar.

  • Preparation time: 10 minutes plus overnight soaking and 4-5 hours freezing
  • Total time: 24 minutes plus overnight soaking and 4-5 hours freezing

Serves: 8 - 10


  • 175g dried dates (not sugar-rolled), pitted
  • 25g cocoa powder
  • 300ml single cream
  • 4 tbsp light olive oil
  • 2 tsp vanilla extract


  1. Soak the dates in 400ml cold water, preferably overnight, until they are soft. Then whizz in a food processor with the cocoa powder, single cream, light olive oil and vanilla extract. When the mixture is smooth, transfer to a polythene container.

  2. Freeze for one hour, then beat with a wooden spoon to break up the ice crystals. Freeze for another hour and beat again, then freeze for 2-3 hours more until frozen. Alternatively, use an ice-cream maker.

  3. Before serving, remove from the freezer and place in the fridge for 30-40 minutes to soften slightly.


Domaine Pouderoux Maury Grande Reserve

Unique, barrel-aged sweet red aged min 6 years in demijohn and barrel. Pruney, figgy palate.

chocolate and date sticky puddingChocolate and Date Sticky Pudding



Serves: 6




  • 5-6 whole Medjool dates, chopped and pitted
  • 25g cocoa, sifted
  • 55g self raising flour
  • 2 medium eggs, separated
  • 70g caster sugar
  • 55g butter
  • 200ml milk
  • 200g milk chocolate


  1. Break the chocolate into pieces and place in a pan with the milk. Heat slowly until the chocolate has melted and stir until smooth. Cream together the butter and sugar then gradually add the egg yolks, melted chocolate, flour, cocoa and dates.

  2. In a separate bowl, whisk the egg whites until stiff then fold into the chocolate mixture.

  3. Pour into a 1.2 litre greased ovenproof dish. Stand the dish in a roasting tin half full of hot water and bake in a preheated oven 180ºC, gas mark 4 for 1 hour, covering with foil after 40 minutes.

  4. The pudding should be firm to the touch but runny underneath. Serve with vanilla ice cream.


Seifried Sweet Agnes Riesling

Luscious honeyed Riesling named after Agnes – mother of winemaker Heidi and winery manager Chris. The family's pride and joy displays complex flavours of ripe lime, passion fruit and rosy apple with a swirl of light honey. Simply gorgeous.

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