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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 different using this Month's Health Food, Potatoes.


See more Recipes from Waitrose

Main Courses


Aubergine & potato gratin

  • Preparation time:20 minutes
  • Cooking time:75 minutes
  • Total time:1 hour 35 minutes 

Serves: 4 - 6


  • 3 tbsp olive oil
  • 2 cloves garlic, chopped
  • 1 tsp dried oregano
  • 400g tinned plum tomatoes
  • 2 large aubergines, trimmed and sliced
  • 1 large red onion, finely sliced
  • 750g new potatoes, scrubbed and sliced
  • 125g buffalo mozzarella, torn into chunks
  • 2 tbsp dried breadcrumbs
  • 25g Parmigiano Reggiano, freshly grated


1. Preheat the oven to 200⁰C, gas mark 6. Heat a tablespoon of olive oil in a large pan on a medium heat. Add the garlic and cook for a minute until pale golden. Add the oregano and tomatoes and simmer slowly for 15 minutes. Season to taste.

2. Meanwhile, toss the aubergines and onion with the remaining oil and place in a single layer in a roasting tin. Roast for 15–20 minutes until browned and tender. In a deep dish, layer the tomato sauce followed by a layer of aubergines and then potatoes. Scatter with the mozzarella. Repeat until you’ve used up all the ingredients, finishing with a little sauce. Scatter the top with the breadcrumbs and Parmigiano Reggiano. Bake for 50-60 minutes until the potatoes are tender. Serve with a green salad.

We recommend Cave de Beblenheim Grafenreben Riesling £10.49 with this main course.

Beetroot Rosti with Smoked Trout and Dill Cream

Rösti is originally a Swiss potato dish, but the addition of beetroot and dill gives this colourful oven-baked version a wonderful Eastern European flavour.

  • Preparation time:20 minutes
  • Cooking time:15 minutes
  • Total time:35 minutes 

Serves: 6 as a starter


  • 350g floury potatoes such as King Edward, peeled
  • 200g fresh beetroot, peeled
  • 2 tbsp Waitrose Cooks' Ingredients Olive Oil For Cooking
  • Finely grated zest of 1 lemon
  • 15g pack fresh dill, finely chopped
  • 150g crème fraîche
  • 2 x 125g packs Waitrose Hot Smoked Trout Fillets, roughly flaked (check for bones)
  • 100g pack watercress


  1. Preheat the oven to 200°C, gas mark 6. Coarsely grate the potatoes and beetroot. Place in a clean tea towel or piece of muslin and squeeze out any excess liquid, then place in a bowl. Season lightly with black pepper.
  2. Line 2 baking sheets with baking parchment and brush with a little of the olive oil. Place an 8.5cm metal ring or cutter on one of the sheets and press a little of the rösti mixture into it to form a thin cake. Remove the ring and repeat 11 more times to make 12 cakes in total (alternatively, shape the rösti with your hands).
  3. Drizzle the rösti with the remaining olive oil and bake for 15 minutes until crisp and golden, swapping the trays over halfway through cooking if both trays won't fit on the same shelf. Remove from the oven and cover with foil to keep warm.
  4. Meanwhile, stir the lemon zest and half the chopped dill into the crème fraîche and season with black pepper. To serve, place a rösti on each plate and top with some smoked trout and a teaspoon of the dill cream. Layer with a second rösti and top with the remaining smoked trout and dill cream. Garnish with a little black pepper and a sprinkling of chopped dill, and serve with a few watercress leaves.

Cook's tips

Make and cook the rösti several hours in advance. Reheat in a hot oven for 5 minutes before serving.

We recommend David Nieuwoudt Ghost Corner Semillon £17.99 with this main course.

Puglian Tiella of Mussels, Potatoes and Courgettes

A tiella is a bake that’s cooked in Puglia, the region that fills Italy’s heel. Mussels are lovely and fat in the cold-weather months and provide a salty companion to the other ingredients. If you are entertaining, this dish can be prepared in advance, then baked in time for dinner.

  • Preparation time:45 minutes
  • Cooking time:70 minutes
  • Total time:1 hour 55 minutes  

Serves: 6


  • 1kg Mussels, cleaned
  • 900g Waxy potatoes, such as Desiree, peeled, in 3mm slices
  • 600g Courgettes, topped and peeled, in 3mm slices
  • 500g Tomatoes, roughly chopped
  • 4 Large shallots, peeled and thinly sliced
  • 4 Garlic cloves, finely chopped
  • 75g Fresh white breadcrumbs
  • 100g Parmesan, finely grated
  • 15g Flat-leaf parsley leaves, finely chopped
  • 6 tbsp Extra virgin olive oil
  • 250ml Chicken stock


  1. Preheat the oven to 180°C, gas mark 4. Put the mussels in a large pan with 3 tbsp water.
  2. Cover and cook for 2 minutes or until the shells have just opened. Tip into a colander set over a bowl to collect the mussel liquor. When they’re cool enough to handle, break off one half shell, leaving the mussel in the other half.
  3. Layer half the potatoes, courgettes, tomatoes and shallots in a deep, ovenproof, 4 litre baking dish and scatter with half the chopped garlic and some salt and pepper. Lay half the mussels, shell-side down, on top. Mix the breadcrumbs with the Parmesan and chopped parsley and sprinkle half over the mussels.
  4. Repeat with the remaining potatoes, vegetables, garlic and mussels but reserve the remaining breadcrumb mixture. Pour over the olive oil, the reserved mussel liquor and enough stock so that the liquid comes to just below the top layer of potatoes. Scatter the remaining breadcrumb mixture over the top. Cover and bake for 1 hour. Uncover, turn the oven up to 220°C, gas mark 7 and return to the oven for 10 minutes until lightly golden.
We recommend Triade Fiano/Falanghina/ Greco £8.99 with this main course.

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