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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 or try one of our starters or maincourses using this Month's Health Food, Noodles?


See more Recipes from Waitrose



Pomegranate creamsPomegranate creams

Gluten Free
  • Preparation time: 25 minutes, plus chilling
  • Cooking time: 5 minutes
  • Total time: 30 minutes, plus chilling

Serves: 6


  • 2-3 large pomegranates
  • ½ lemon, zest and 2 tsp juice
  • 100g caster sugar
  • 500ml double cream
  • 6-8 mint leaves, shredded


  1. Cut the pomegranates into quarters, remove the seeds and discard any pith. Set 3 tbsp seeds aside. Place the rest in a food processor and blitz to release the juice. Strain into a bowl through a sieve, pressing the pulp with a spoon.

  2. Measure out 150ml pomegranate juice and put in a saucepan with the lemon zest and juice, sugar and cream. Bring to a boil, stirring to help the sugar dissolve, then reduce the heat and simmer gently for 4 minutes. Strain through a sieve into a jug and leave to cool for a few minutes for any froth to subside. Pour into glasses and chill for at least 4 hours or until set.

  3. Before serving, scatter each cream with a few of the reserved pomegranate seeds and a little shredded mint.

Domaine de Leyrissat Monbazillac

Golden in colour, this fine Monbazillac has intense notes of honey, blossom, and marmalade on the nose. The palate is smooth and fulfilling, with concentrated flavours of honey and marmalade.




Tiramisu Teacups With Tia MariaTiramisu Teacups With Tia Maria

A lighter version of the traditional Italian dessert, these individual puds can be made in advance.


  • Preparation time: 20 minutes
  • Total time: 20 minutes

Serves: 4


  • 250g tub Galbani Light Mascarpone
  • ½ x 500g pot 0% fat Greek yogurt
  • 2 tbsp golden icing sugar, sifted
  • 4 tbsp Tia Maria liqueur
  • 100ml strong espresso or filter coffee, cooled
  • 200g Corsini Cantuccini Chocolate Chip Biscotti
  • 25g Lindt Excellence Coffee Intense Dark Chocolate, coarsely grated
  • ½ tbsp cocoa powder


  1. In a large bowl, beat the mascarpone, yogurt and icing sugar together with a wooden spoon until thoroughly combined.

  2. Add the Tia Maria to the cooled coffee. Dip 12-16 of the biscotti into the liquid, one at a time, then immediately divide between 4 x 250-300ml teacups, placing the biscotti in the base of each.

  3. Spoon half the mascarpone mixture over the biscuits in each teacup. Dip the remaining biscuits, one at a time, in the liquid and place in equal amounts in each teacup. Sprinkle over a thin layer of grated chocolate.

  4. Divide the remaining mascarpone mixture between the teacups and top with a liberal dusting of sifted cocoa powder. Chill for at least 2 hours to allow the flavours to develop.

Cook's tips

This dessert can also be made in a large glass trifle dish. For a richer version, use full-fat mascarpone instead of the light version. For easy entertaining, make the day before and store in the fridge.

Lustau Moscatel de Chipiona

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.

British berry trifleBritish berry trifle

A quick-to-make pudding with layers of flavour, this uses the best of fine British ingredients. It makes the perfect dessert to serve at a traditional British celebration. 


  • Preparation time: 20 minutes
  • Total time: 20 minutes

Serves: 8


  • 300g pack Waitrose Frozen British Raspberries
  • 300g pack Waitrose Frozen British Blackberries
  • 2 tbsp icing sugar
  • 100ml Waitrose Berry Red Smoothie
  • 1 Waitrose Madeira Loaf Cake, cut into 16 pieces
  • 100ml Waitrose Cream Sherry
  • 250g tub essential Waitrose Creamy Soft Cheese
  • ½ x 500g essential Waitrose Fresh Custard
  • 300ml tub Waitrose Extra Thick Double Cream
  • 2 tbsp toasted flaked almonds
  • 2 tsp Cooks’ Homebaking Freeze Dried Strawberries


  1. Place the berries in a bowl and gently stir in the icing sugar and berry smoothie. Set aside for 5-10 minutes.

  2. Meanwhile, crumble half the Madeira cake into the base of a large glass serving bowl. Drizzle over half the sherry and set aside for 5 minutes, then spoon over half the berries and some of the liquid from the bowl. Crumble the remaining cake on top, sprinkle with the rest of the sherry, then spoon over the last of the berries and any juices.

  3. In a separate bowl, whisk the soft cheese until smooth then add the custard, whisking until well blended. Pour over the fruit. Cover with clingfilm and chill.

  4. When ready to serve, spoon the extra thick double cream over the top of the custard layer. Scatter over the almonds and freeze dried strawberries, and serve.

Cook's tips

To make individual servings, prepare the trifle mixture in 8 wine glasses, layering up the ingredients to get the same effect. For even more flavour, use fresh berries in summer when available.

Delicado Pedro Ximenez 'PX' Sherry

Sweet aromas of raisins and caramel, followed by velvety and sweet hints of raisins, dates and figs, with a long lively finish.  Perfect with dessert or poured over vanilla ice cream.  Serve slightly chilled 6°-10°C.

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