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Planning Retirement Online

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, Chesnut?


See more Recipes from Waitrose



Caramel, Hazelnut and Chestnut TartCaramel, Hazelnut and Chestnut Tart

Try serving this delicious tart with a caramelised orange salad or crème fraîche - or both!

  • Preparation time: 15 minutes, plus chilling time
  • Cooking time: 40 minutes
  • Total time: 55 minutes

Serves: 8


  • 125g cold butter, cut into pieces
  • 40g butter
  • 225g plain flour
  • 1 medium egg yolk
  • 100g pack blanched hazelnuts
  • or 100g boiled fresh chestnuts, peeled weight, roughly chopped
  • 100g pack Country Harvest Organic Almonds
  • 100g sugar
  • 100g clear honey
  • 250g pot Yeo Valley Organic Extra Thick Cream


  1. Make the pastry by rubbing the butter into the flour until it resembles fine breadcrumbs. Add the egg yolk and a little cold water and stir with a fork until it forms a rough dough. Gently knead the pastry on a lightly floured surface, then wrap in foil and chill for 30 minutes.

  2. Preheat the oven to 200°C, gas mark 6. Roll out the pastry and line a 23cm loose-bottomed flan tin. Cover with greaseproof paper and fill with baking beans. Cover and rest for 30 minutes in the fridge. Meanwhile, spread the hazelnuts on a tray and roast in the preheated oven for 5 minutes until they are golden. Add to the chestnuts and almonds.

  3. Bake the pastry blind for 15-20 minutes, then remove the weighted paper and bake for a further 5 minutes or until the pastry is just cooked.

  4. Place the sugar, honey, cream and butter in a saucepan. Set over a low heat and stir until the sugar and butter have melted, then boil vigorously for 10-12 minutes until thickened and creamy. Quickly beat and remove from the heat, then immediately stir in the nuts. Pour into the pastry case, return to the oven and bake for 5 minutes. Serve warm or cold.





Vanilla and Chestnut Cake (Le Castanhet)Vanilla and Chestnut Cake (Le Castanhet)

This richly autumnal, vanilla-scented cake is traditionally served at a festive meal during the gathering-in of the chestnut harvest in the Ardèche. You can vary the recipe to make an upside-down pear and chestnut cake by dusting the base of the tin with caster sugar, then placing slivers of ripe, peeled, cored pear on the base of the tin before adding the cake mixture. Bake as below, but allow another 5 minutes.

  • Preparation time: 25 minutes
  • Cooking time: 40 minutes, plus cooling
  • Total time: 1 hour 5 minutes

Serves: 6-8


Caramelised Chestnuts

  • 50g caster sugar
  • 4 tbsp water
  • 100g whole, cooked and peeled chestnuts
  • 350g unsweetened chestnut purée
  • 25g butter, softened, plus extra for greasing
  • 1 tsp vanilla essence
  • 1 tbsp brandy (optional)
  • 3 eggs, separated
  • 150g caster sugar
  • 25g self-raising flour


  1. Preheat the oven to 180°C, gas mark 4. Line a 20cm diameter cake tin with greaseproof paper and butter it generously.

  2. Put the chestnut purée into a small pan and warm gently over a very low heat for 5 minutes. Beat in the butter, then add the vanilla essence and brandy, if using.

  3. Whisk the egg whites until stiff (but make sure you stop before they go grainy). Set aside. Whisk the yolks until they begin to lighten in colour, then gradually add the sugar, whisking until the mixture is thick and white. Fold the chestnut purée mixture into the yolk mixture, then sieve in the self-raising flour and fold in. Finally, fold in the whisked egg whites. Tip the mixture into the tin, smooth the top, and bake for 35-40 minutes until firm and set. Leave to cool completely in the tin. The cake will sink a little.

  4. When cold, run a knife round the sides of the cake, tip it out onto a plate and peel off the paper.

  5. To garnish with caramelised chestnuts, put the water and sugar in a pan and heat gently, stirring until the sugar has dissolved. Then increase the heat and boil for 3-4 minutes until the syrup begins to turn golden. Stir in the chestnuts, remove from the heat and leave to cool, then pour on top of the cake. Serve with crème fraîche.



Chocolate and chestnut meringuesChocolate and chestnut meringues

You can make the meringues well in advance – they will keep for about a week in an airtight tin.  This recipe is easily multiplied if you are cooking for more people.


  • Preparation time: 20 minutes
  • Cooking time: 2 hours
  • Total time: 2 hours 20 minutes, plus cooling


Serves: 2




  • 30g caster sugar
  • 1 large egg white
  • 30g light muscovado sugar
  • 30g dark chocolate
  • 6 frozen chestnuts, thawed and chopped
  • 1 tbsp Clement Faugier Chestnut Spread
  • 2 tbsp Extra Thick Double Cream or whipped double cream
  • Icing sugar, for dusting


  1. Preheat the oven to 100°C, gas mark ½. Line a baking tray with baking parchment. Whisk the egg white until stiff and standing in peaks. Mix together the sugars, then add to the egg white a little at a time, continuing to whisk, until the mixture becomes a thick, glossy meringue.

  2. Spoon 4 swirly mounds onto the baking tray and bake for 2 hours until they are crisp. Cool on a wire rack.

  3. Meanwhile, melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Leave to cool to room temperature, but don’t let it set. Beat together the chocolate, chopped chestnuts and chestnut purée, then stir in the cream.

  4. Sandwich the meringue shells together with the chocolate and chestnut cream, and dust with icing sugar just before serving.

Cook's tips

Make speedy petits fours by using the filling to sandwich Waitrose Mini Meringue Shells.



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