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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, Blood Oranges?


See more Recipes from Waitrose


Pistachio Meringue with Rhubarb and Blood OrangePistachio Meringue with Rhubarb and Blood Orange

This is one of chef Sally Clarke's favourite recipes. She makes seasonal variations of it all year round at her London restaurant, Clarke's. The constant is a delicate, soft meringue as a base, with the addition of rhubarb and blood oranges in spring (if you can't find blood oranges, ordinary ones are fine), red berries in summer, damsons in autumn and candied chestnuts and prunes in winter.


  • Preparation time: 20 minutes
  • Cooking time: 40 minutes, plus cooling
  • Total time: 1 hr plus cooling

Serves: 6


  • 3 medium egg whites
  • 240g caster sugar
  • 2 tsp cornflour
  • 1 tsp white wine vinegar
  • ½ tsp vanilla extract
  • 50g shelled unsalted pistachio nuts, roughly chopped
  • 200g forced rhubarb (approximately 3 stems)
  • 75ml orange or blood orange juice
  • 75ml sweet white wine, such as Beaumes-de-Venise
  • 284ml carton double cream, softly whipped
  • 3 blood oranges, peeled, pith removed and cut into segments
  • 6 sprigs of mint


  1. Preheat the oven to 140°C, gas mark 1 and line a large baking sheet with non-stick baking paper.

  2. In a clean, dry bowl whisk the eggs whites until stiff, then add 190g of the sugar gradually, whisking continually, until the meringue becomes thick and glossy. Whisk in the cornflour, vinegar and vanilla extract then fold in the pistachio nuts.

  3. Scoop the meringue into 6 equal-sized mounds on the baking sheet, leaving a small space between each one as they will puff a little during cooking. Flatten them slightly so they will be able to hold their filling. Bake for approximately 40 minutes or until crisp on the outside but not coloured. The interior should be soft and marshmallow-like. Leave to cool completely.

  4. Meanwhile, prepare the rhubarb. Cut it into lengths of 4-5cm and place these in an ovenproof dish. Sprinkle with the remaining sugar, the orange juice and wine, cover with aluminium foil and bake in the same oven as the meringue for 20-25 minutes or until tender. Allow to cool. Choose and reserve the 12 most attractive pieces of rhubarb and push the remaining pieces through a plastic sieve with all the cooking juices to form a sauce. Taste and add more sugar if necessary.

  5. To assemble, place the meringues on 6 plates, top each one with a spoonful of whipped cream and arrange the orange segments and reserved rhubarb pieces on top. Drizzle over the rhubarb sauce, add the mint sprigs and serve immediately.

Carte or Muscat de Beaumes-de-Venise NV

Made solely from Muscat à Petits Grains grapes that have been fermented at a low temperature. This ensures Carte Or is never heavy or cloying despite the obvious sweetness on the palate. Lifted by lemon hints.

Blood Orange ZabaglioneBlood Orange Zabaglione

A seasonal variation on Italy's one great pudding, this has a pleasant sharpness, although you could always add more sugar if you like. If you can't get fresh blood oranges, use ordinary oranges, or blood orange juice from a carton.


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

Serves: 8


  • 6 large egg yolks
  • 4 tbsp caster sugar, or to taste
  • 200ml fresh blood orange or orange juice
  • Juice of ½ lemon


  1. Put all the ingredients in a bowl over a pan of simmering water.

  2. The surface of the bowl must not come into contact with the water. Whisk with an electric whisk until the mixture is fluffy and holding its shape (about 10 minutes).

  3. Divide between 8 glasses and eat straight away.

San Leo Asti NV

This is a fabulously frivolous wine; sweet yet very refreshing in style, softly sparkling and packed with green apple and green grape flavours. This aromatic sparkler is a great partner to sponge cake or fruit desserts.

Campari and Blood Orange SorbetCampari and Blood Orange Sorbet

This adult sorbet was inspired by the aperitif of the same name. The oranges’ dark colour and slightly bitter taste perfectly complements the flavour of the Campari.

  • Preparation time: 25 minutes, plus cooling and freezing
  • Total time: 25 minutes, plus cooling and freezinh

Serves: 4


  • 200 g caster sugar
  • 375ml Blood orange juice (from about 5-6 oranges)
  • 1 Lemon, juice only
  • 100ml Campari


  1. Make a syrup: put 250ml water and the sugar in a pan over a low heat; stir occasionally until the sugar is dissolved. Increase the heat, bring the mixture to the boil, then boil for 2–3 minutes. Take off the heat, leave to cool, then chill.

  2. Combine the syrup with the orange juice, lemon juice and Campari; chill again until very cold. Pour into an ice-cream machine and churn until frozen.

  3. Transfer to a lidded plastic container and keep in the freezer until ready to serve. Transfer the container to the fridge about 30 minutes before serving.

Campari Bitters

Campari has an astringent, bittersweet flavour. This Italian apéritif is made according to a secret recipe originally developed in 1860 by Gaspare Campari in Milan.

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