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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 one of the recipes below or a recipe using this Month's Health Food,


See more Recipes from Waitrose



Walnut, Honey and Mascarpone TartWalnut, Honey and Mascarpone Tart

This decadent dessert is easy to make. The base is created directly on the baking sheet so there is no rolling out and you do not need a special tin. The pastry can be made ahead of time and kept in an airtight container for up to two days.


  • Preparation time: 30-40 minutes, plus 20 minutes chilling
  • Cooking time: 15-20 minutes, plus cooling
  • Total time: 1hr 5 minutes to 1hr 20 minutes

Serves: 8


  • 300g walnut pieces or halves
  • 225g plain flour
  • 150g Country Life Butter
  • 50g icing sugar, sifted

For the topping:

  • Finely grated zest and juice of 1 medium orange
  • 250g tub mascarpone
  • 100g pack Waitrose Roman Hazelnuts, roughly chopped
  • 2 tbsp clear honey


  1. Place half the walnuts in a food processor and whizz until finely ground. Set aside. Roughly chop the remaining walnuts and reserve.

  2. Sift the flour into a bowl. Cut 100g of the butter into small pieces and rub into the flour using your fingertips until the mixture resembles fine breadcrumbs. Mix in the finely ground walnuts and icing sugar. Stir in 2 tbsp of cold water using a round-bladed knife, then bring together with your hands to form a dough.

  3. Place the pastry on a greased baking sheet and press into a 30cm round. Crimp the edges by pinching the pastry between your thumb and index finger. Place the baking sheet in the fridge and chill for 20 minutes. Meanwhile, in a small bowl beat the orange zest and juice into the mascarpone, cover and chill until needed.

  4. Preheat the oven to 180°C, gas mark 4. Bake the pastry on the top shelf of the oven for 12-15 minutes, or until lightly browned. Leave to cool on the baking sheet for 5-10 minutes to firm up, then lift onto a wire rack and allow to cool.

  5. Melt the remaining butter in a pan. Stir in the chopped walnuts and hazelnuts. Fry for 3-4 minutes until beginning to brown. Stir in the honey and remove from the heat. Spread the chilled mascarpone mixture over the pastry. Spoon the honeyed nuts over the top and serve with Waitrose Clotted Cream Ice Cream.



Crociani Vin Santo di Montepulciano

A sublime example of this traditional dessert wine, made using grapes that are dried on straw mats under rafters. Filled with ripe fruit flavours of raisins and plums with a velvety finish. Ideal with strongly flavoured cheeses.




Baked mascarpone & lemon drizzle cheesecakeBaked mascarpone & lemon drizzle cheesecake


  • Preparation time: 20 minutes, plus chilling
  • Cooking time: 1 hour
  • Total time: 1 hour 20 minutes, plus chilling

Serves: 8-10


  • 75g blanched hazelnuts, toasted
  • 150g digestive biscuits
  • 75g butter, melted
  • 600g mascarpone cheese
  • 250g full fat soft cheese
  • 275g caster sugar
  • 2 tbsp plain flour
  • 1 tsp natural vanilla extract
  • 1 lemon
  • 100g lemon curd
  • 3 medium Waitrose British Blacktail Eggs
  • 300ml whipping cream


  1. Preheat the oven to 160°C, gas mark 3. Line a 21cm loose-bottomed cake tin with baking parchment. Blitz the hazelnuts in a food processor, then add the biscuits and pulse until you have coarse crumbs. Tip into a bowl and mix with the melted butter. Spoon into the base of the cake tin and press down well.

  2. Place the mascarpone cheese and soft cheese in a large bowl with 150g of the caster sugar, and mix together well. Stir in the flour, vanilla, the finely grated zest from the lemon and the lemon curd. Then beat in the eggs, one at a time, making sure one is incorporated before adding the next. 

  3. Pour on top of the biscuit base. Tap gently to level out the surface, then place in the oven and bake for 1 hour. Turn off the oven, open the door and leave the cheesecake inside to cool. When totally cooled place in the fridge and chill for at least 3 hours or for up to 24 hours.

  4. Meanwhile, make the lemon drizzle syrup. Slice the lemon thinly and place in a small saucepan with the remaining caster sugar and 100ml of cold water. Bring to a gentle simmer for about 5 minutes until thickened and syrupy. Set aside to cool.  

  5. When ready to serve whip the cream with a hand-held electric mixer until just thick with soft peaks. Spoon over the top of the chilled cheesecake. Decorate with the lemon slices and drizzle over the lemon syrup.


Limoncello Santa Marta

Enjoy delicious citrus aromas, delightfully sweet flavours and a refreshingly crisp finish. To enjoy this tongue-tingling liqueur at its best sip it ice-cold, or pour over vanilla ice-cream for a delightful treat!

Fried Panettone With Brandied Mascarpone and Cherry CompoteFried Panettone With Brandied Mascarpone and Cherry Compote


  • Preparation time: 6 minutes
  • Cooking time: 4 minutes
  • Total time: 10 minutes


Serves: 2




  • 50g unsalted butter
  • 100g panettone, cut into 4 slices about 1.5cm thick
  • 125g mascarpone
  • 2 tbsp icing sugar, plus extra for dusting
  • 1 tbsp brandy or cognac
  • 4 tbsp cherry compote or dried fruit steeped in port


  1. Melt the butter in the microwave and place a griddle over a high flame. Using a pastry brush, coat each side of the panettone with butter. Place on the hot griddle and cook for 2 minutes on each side.
  2. Meanwhile, put the mascarpone, sugar and brandy together in a small bowl and beat until smooth. Take the panettone off the griddle and place 2 slices on each of two plates, dust with more icing sugar and spoon over the mascarpone and cherry compote (or dried fruit if using).


Cantine De Vita Marsala Dolce

The palate shows flavours of coffee, chocolate and dried figs with a long and layered complexity on the finish. A delicious digestif, or a perfect match for rich, dried fruit based desserts.

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