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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 with these in season recipes, or look at our Starters and Mains using this Month's Health Food, Broad beans?


See more Recipes from Waitrose



Salted caramel chocolate mousseSalted caramel chocolate mousse

Vegetarian, Gluten free

  • Preparation time: 15 minutes, plus chilling
  • Cooking time: 5 minutes
  • Total time: 20 minutes, plus chilling

Makes: 6


  • 6 tbsp Waitrose 1 salted caramel dipping sauce 
  • 150g Lindt Excellence caramel with a touch of sea salt dark chocolate 
  • 25g salted butter 
  • 5 eggs, separated* 
  • 3 tbsp golden caster sugar
  • pinch sea salt 
  • squeeze lemon juice

*Recipes with raw or semi-cooked egg are not suitable for pregnant women, elderly people, or those with weak immune systems


  1. Divide the salted caramel sauce between 6 x 175ml ramekins or glasses. Set a heatproof bowl over a pan of barely simmering water (making sure it doesn’t touch the water). Break the chocolate into small pieces and put it in the bowl with the butter, stirring occasionally, until melted. Lift the bowl from the pan, stir in 1 tbsp just-boiled water and set aside.

  2. Put the egg yolks and 1 tbsp sugar in a large, clean bowl and set over the pan of barely simmering water. Using electric beaters, whisk for 3-4 minutes, until pale and thickened. Take off the heat and stir the chocolate mixture through the egg mixture.

  3. Put the egg whites in a clean bowl with the salt and lemon juice. Clean the beaters, then whisk the egg whites to stiff peaks. Beat in the remaining 2 tbsp sugar, until fi rm and glossy.

  4. Stir ⅓ of the beaten egg white through the chocolate mixture to loosen, then carefully fold in the remaining egg white, trying to retain as much air as possible. Pour or spoon the mousse into the ramekins or glasses and chill for at least 4 hours, or ideally overnight, until set. Sprinkle the tops with a little more sea salt before serving, if liked.

This recipe first appeared in Waitrose Food, May 2017 issue.


Santa Cristina Vin Santo Della Valdichiana

Produced between Cortona and Montepulciano, this a classic desert wine. With intense honeyed notes that evolve towards tones of hazelnuts, dried fruit, and chestnut flour. Ideal with Cantuccini biscuits.




Strawberry, mascarpone and lemon curd tartStrawberry, mascarpone and lemon curd tart


  • Preparation time: 15 minutes, plus chilling
  • Cooking time: 0 minutes
  • Total time: 15 minutes, plus chilling

Serves: 6


  • 125g mascarpone
  • 125g Greek yogurt
  • 175g lemon curd
  • 1 lemon, zest
  • Waitrose sweet pastry case (205g)
  • 400g strawberries, hulled and sliced
  • icing sugar, to dust 


  1. Beat together the mascarpone and yogurt in a bowl until smooth, then beat in the lemon curd and most of the lemon zest until combined. Use to fill the tart case evenly. Arrange the strawberries over the filling, then chill for at least 20 minutes. Serve the tart scattered with the remaining lemon zest and a dusting of icing sugar.

This recipe first appeared in Waitrose Food, May 2017 issue.

Domaine Rotier Renaissance Vendanges Tardives

Made from Len de l’Elh (or Loin de l’Oeil), native to south-west France, this wine will age well but is deliciously fruity in its youth. Maturation in acacia oak adds complexity to the opulent fruit. Chill gently and pair with cheese or desserts.


Rhubarb & custard traybakeRhubarb & custard traybake

This delicious and easy to make cake combines two classic flavours.  It's perfect for morning coffee, afternoon tea or as a pudding.  It's also ideal for taking on picnics.

  • Preparation time: 20 minutes, plus cooling
  • Cooking time: 1 hr 15 minutes
  • Total time: 1 hr 35 minutes, plus cooling

Serves: 12


  • 400g pack essential Waitrose Rhubarb, trimmed and cut into 2cm lengths
  • 225g caster sugar
  • 250g slightly salted butter, softened, plus extra for greasing
  • 3 medium Waitrose British Blacktail Free Range Eggs
  • 175g self-raising flour 
  • 50g custard powder
  • 100g ground almonds
  • 500g tub Waitrose Seriously Creamy Madagascan Vanilla Custard
  • 12 sugar cubes, crushed


  1. Preheat the oven to 230°C, gas mark 8. Line a baking sheet with baking parchment. Pat the rhubarb dry on kitchen paper and spread out in a single layer on the baking sheet. Sprinkle with 25g of the caster sugar and bake for 20–25 minutes or until the rhubarb is lightly caramelised. Remove from the oven and leave to cool while preparing the cake.

  2. Reduce the oven temperature to 180°C, gas mark 4. Grease and line a 28 x 22cm shallow baking tin with baking parchment. Beat together the remaining sugar with the butter, eggs, flour, custard powder, ground almonds and 100g of the custard until pale and creamy. Fold through the rhubarb.

  3. Turn into the prepared tin and spread in an even layer. Press deep cavities into the mixture with the back of a dessertspoon and pour the remaining custard into the tin.

  4. Bake for 45–50 minutes until risen and the sponge feels just firm to the touch but the custard is still quite wobbly in the centre. Scatter with the crushed sugar and leave to cool in the tin. Serve cut into 12 pieces.

Cook's tip

If you prefer, you can scatter the rhubarb over the cake before baking instead of folding it through the mixture, as in our picture. 


Anthemis Muscat of Samos

Greek islands are famous for idiosyncratic wines and this sweet treasure in no exception. Lush without being heavy, there is a moderating influence of acidity that retains the ageing potential.

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