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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, Partridge?


See more Recipes from Waitrose


Pecan & bourbon tart

This delicious tart is great for entertaining - it's just as good with a cup of tea or coffee as it is as a dessert.

  • Preparation time: 20 minutes, plus chilling and cooling
  • Cooking time: 40 minutes
  • Total time: 60 minutes, plus chilling and cooling

Serves: 8


  • 375g pack sweet shortcrust pastry
  • 200g pecans
  • 4 medium Waitrose British Blacktail Free Range Eggs
  • 40g golden syrup (about 1½ tbsp)
  • 30g maple syrup (about 1½ tbsp)
  • 1 tsp vanilla extract
  • 2 tbsp bourbon
  • 50g butter, melted
  • 100g dark brown muscovado sugar



  1. Roll the pastry out and use to line a 23cm tart tin. Then line the pastry with baking parchment and fill with baking beans or uncooked rice then chill in the fridge for 20 minutes.

  2. Preheat the oven to 190ºC, gas mark 5. Bake the pastry for 20-25 minutes, then remove from the oven and take out the baking beans and parchment. If the case still feels a little wet you can return it to the oven for another 5-10 minutes without the parchment. Allow to cool on a wire rack. 

  3. Briefly whizz two-thirds of the pecans in a food processor until roughly chopped.

  4. Reduce the oven to 180ºC, gas mark 4. Mix the eggs, golden and maple syrups, vanilla, bourbon, butter, sugar and the chopped pecans together and pour into the pastry case. 

  5. Arrange the reserved pecans over the top. Bake for 35-40 minutes until set. Allow to cool and serve in wedges, with a dollop of cream and a drizzle of maple syrup, if you wish.


Waitrose Tawny Port

Mellow fortified wine showing beautifully integrated soft fruit character acquired from gentle cask ageing. On the palate it's fresh, well-balanced and has a long and slightly dry finish.

Classic Bakewell tart

Try this classic English dessert and afternoon tea favourite. It's easy to make and really delicious.

  • Preparation time: 1 hr, plus 1hr chilling
  • Cooking time: 30 minutes to 35 minutes
  • Total time: 2 hrs 30 minutes to 2 hrs 35 minutes

Serves: 8


For the pastry

  • 200g plain flour, plus extra for dusting

  • Pinch of salt
  • 2 tbsp icing sugar
  • 100g unsalted butter, chilled and cubed
  • 2 large egg yolks, beaten

For the filling

  • 6 tbsp strawberry jam

  • 100g unsalted butter, softened
  • 125g caster sugar
  • 3 large eggs, beaten
  • 1/2 tsp almond extract
  • 150g ground almonds
  • 25g flaked almonds

To decorate

  • 1 tbsp icing sugar, sifted


  1. First, make the pastry. Sift the flour, pinch of salt and icing sugar into a large mixing bowl. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs . Alternatively pulse in a food processor.

  2. Stir in just enough egg yolk to form a dough that is soft but not sticky.  Push the pastry together and shape into a flat circle. Wrap in clingfilm and chill for half an hour in the fridge.

  3. Transfer the pastry to a lightly floured work surface. Lightly flour a rolling pin and roll the pastry out until it is 3mm thick – about the thickness of a pound coin. Pick up the pastry with the rolling pin and use to line a 23cm fluted tart tin. Trim the edges with a knife. Press well into the corners, using a ball of spare pastry to gently stretch it into place. Chill for another half an hour in the fridge.

  4. Preheat the oven to 190°C, gas mark 5. Lightly prick the pastry with a fork, then line with baking parchment and fill with baking beans.  Place on a baking sheet and bake for 15 minutes. Remove the baking beans and parchment and return to the oven for 5 minutes until lightly golden and dry to the touch. Allow to cool.

  5. To make the filling, turn the oven down to 180°C, gas mark 4.  Spread jam over the pastry. Place the butter and sugar in a bowl and beat together until pale and fluffy. Begin adding the eggs, a little at a time – they could curdle if you add them too fast. Add the almond extract and fold in the ground almonds.

  6. Spoon the mixture over the jam and spread out with the back of a spoon. Sprinkle over the flaked almonds. Return the tart to the baking sheet and place on the middle shelf of the oven for 30–35 minutes, or until the filling is golden on top and feels firm in the middle. If the tart seems to be browning too quickly, cover with a sheet of foil.

  7. Remove from the oven, allow to cool slightly, then remove from the tin and dust with icing sugar. Slice into 8 portions and serve.


Domaine des Forges Côteaux du Layon Chaume

A luscious sweet wine with balancing freshness. Chenin Blanc grapes are carefully vinified at cool temperatures in vats and oak barrels, ensuring a wonderful combination of fruity sweetness and bright fresh flavours.

Martha's apple fritters with honey & sesame

'Hot, doughnut-like balls, bursting with apple and covered in sticky honey and sesame seeds make the best dessert going! Serve with vanilla ice cream for a real treat.' Martha Collison.


  • Preparation time: 10 minutes
  • Cooking time: 10 minutes
  • Total time: 20 minutes

Makes: 25 small fritters


  • 140g plain flour
  • 25g caster sugar
  • 1 tsp baking powder
  • ½ tsp salt
  • 75ml whole milk
  • 1 medium Waitrose British Blacktail Free Range Egg
  • 25g butter, melted
  • 1 tsp vanilla extract
  • 2 Pink Lady Apples, peeled and cored
  • Vegetable oil, for deep frying
  • 4 tbsp clear honey
  • 15g sesame seeds, toasted


  1. In a large bowl, combine the flour, sugar, baking powder and salt.

  2. Whisk together the milk, egg, butter and vanilla extract in a measuring jug, then pour the wet ingredients into the dry ingredients and stir until a thick batter forms.

  3. Slice the peeled and cored apples into small chunks and then add to the batter. You can refrigerate the batter at this point if you want to cook the fritters later.

  4. Half fill a medium-sized saucepan with vegetable oil and place over a medium heat. Lay a few sheets of kitchen towel on a wire rack, ready to absorb excess oil.

  5. Test that the oil is hot enough by dropping a very small amount of batter into the pan. If it sizzles, it is ready to use. Use a teaspoon or small ice-cream scoop to drop balls of the batter into the oil. Cook for 3-4 minutes, turning once, until the fritters are puffed and golden brown all over. Repeat with the rest of the batter.

  6. Remove the fritters from the oil using a slotted spoon and place on the wire rack. Pile up the cooked fritters, drizzle with honey and sprinkle with sesame seeds just before serving. These fritters are best eaten 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.

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