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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 using this Month's Health Food, Crab


See more Recipes from Waitrose

Main Courses

Spiced crab and coconut rice

Try replacing the crab in the rice dish with cooked prawns or squid.

  • Preparation time:5 minutes
  • Cooking time:30 minutes
  • Total time:35 minutes 

Serves: 4


  • 1 tbsp groundnut or vegetable oil
  • 1 tsp cumin seeds
  • ½ tsp coriander seeds, crushed
  • 1 large onion, thinly sliced
  • ½ tsp turmeric
  • 275g long-grain rice
  • 200ml essential Waitrose half-fat coconut milk
  • ½ tsp salt
  • 170g can white crab meat in brine, drained
  • 3 tbsp chopped coriander


  1. Heat the oil in a medium pan with a tight-fi tting lid, add the cumin and coriander seeds and toast for 1 minute over a medium heat. Add the onion and fry, stirring, for a further 5 minutes. Add the turmeric and rice and stir for 1 minute.
  2. Pour in the coconut milk, then enough water to come 2.5cm above the surface of the rice. Stir in the salt and bring to the boil. Cover, reduce the heat to low and simmer gently for 10 minutes.
  3. Remove from the heat and leave, covered, to steam for 10 minutes. Fluff up with a fork, fold in the crab and cover for a further minute, to heat through. Scatter over the coriander and serve.

747010 Baily & Baily Clare Valley Riesling £8.39

Baily & Baily leave no vine leaf unturned in their search for Clare's Valley's finest grapes. Here their dedication results in a racy Riesling with layers of zingy citrus fruit. Excellent with aromatic Thai dishes.

Heston's crab and cod lasagne

What could be more romantic than an Italian dish on Valentine's Day? In Italy, lasagne often includes all sorts of ingredients other than ground beef. So surprise a loved one with this beautifully light and flavoursome version made with crab and cod. Heston

  • Preparation time:30 minutes
  • Cooking time:25 minutes
  • Total time:55 minutes 

Serves: 2


For the tomato Sauce

650g fresh vine tomatoes, de-seeded and chopped (reserving the juices)
1 bouquet garni
690g bottle Cooks Ingredients Soffritto passata sauce
2 drops Tabasco
6g Worcestershire Sauce Salt and black pepper

For the crab filling

500g Cooks’ Ingredients Vegetable Stock
115g cod fillet
200g cooked white crab meat, checked for bits of shell

For the White sauce

Grapeseed oil
130g shallots, peeled and finely sliced
½ clove garlic
¼ tsp fennel seeds
1 bay leaf
100g white wine
Reserved cooking liquid from above
50g whipping cream
50g whole milk
10g cornflour
Salt and pepper
Grated nutmeg to taste
6 sheets fresh pasta lasagne
30g Parmigiano Reggiano, grated
3 basil leaves
2 tarragon leaves


1. Start by making the tomato sauce. In a large pan on a medium heat, cook the fresh tomato and juices with the bouquet garni for 10-15 minutes until soft and broken down, add the passata and cook for a further 20 minutes until the mixture has thickened and reduced by half, approximately, remove the bouquet garni. Using a hand blender, blitz the mixture until smooth, add the Tabasco and Worcestershire sauce, then season.

2. For the crab filling, place the vegetable stock in a saucepan over a medium heat and allow to come to 50°C. Place the fish in the warmed stock and allow to stand for approximately 15 minutes or until cooked through. Remove the fish from the liquid using a slotted spoon and drain on kitchen paper, reserve this liquid for later use in the sauce. When cooled, flake the fish with a fork and mix with the cooked white crab meat. Place in a covered bowl in the fridge.

3. For the white sauce, heat a thin layer of oil in a saucepan over a medium heat and sweat the shallots, garlic, fennel seeds and bay leaf for 10 minutes. Add the wine, increase the heat to high and allow the liquid to reduce in volume by two thirds. Add the reserved cooking stock from the fish and reduce by half, strain through a fine sieve discarding the shallots, garlic and aromatics. Return the liquid to the pan and add the whipping cream and milk. Place over a medium heat and when the liquid is warm, add the cornflour blended with a little cold water and whisk over the heat until the sauce thickens, approximately 5 minutes. Season with salt, freshly ground white pepper and nutmeg to taste.

4. Assemble the lasagne, preheat the oven to 180°C, gas mark 4. Pour a thin layer of tomato sauce into the base of a square oven proof baking dish, approximately 24cm, followed by a layer of lasagne sheets followed by a thin layer of the tomato sauce, white sauce and half the crab and cod mixture. Sprinkle over some of the freshly chopped herbs and cheese. Place another layer of lasagne sheets on top and repeat the same layers starting with the tomato sauce. Repeat with the remaining ingredients, finishing up with a layer of white sauce and grated Parmigiano Reggiano.

5. Place the lasagne in the preheated oven for 25 minutes or until the edges begin to bubble, just before serving, sprinkle any leftover herbs on top, if you like.

620674 Triade Fiano/Falanghina/Greco 2014 Campania £8.79

Worth every last penny, this is a beautifully crafted blend of the southern Italian grapes of Fiano, Falanghina and Greco that delivers ripe pear and citrus notes.

Sprout and crab galette

The subtle, bittersweet edge of sprouts works surprisingly well with the delicate fl avours of crab.

  • Preparation time:25 minutes
  • Cooking time:20 minutes
  • Total time:45 minutes

Serves: 6


• 270g pack filo pastry 
• 50g essential Waitrose unsalted butter, melted and cooled 
• 300g essential Waitrose brussels sprouts, trimmed, outer leaves discarded and finely sliced 
• 1 lemon, ½ zest and 1 tbsp juice 
• 100ml crème fraîche 
• 100g Seafood & Eat It Cornish brown crab meat 
• 20g dill, roughly chopped 
• 100g curd cheese (or ricotta) 
• 100g Seafood & Eat It Cornish white crab meat


1. Preheat the oven to 220˚C, gas mark 7. Lay 1 sheet of filo in the centre of a large baking sheet (about 40cm x 30cm) and brush with a little butter. Layer the remaining sheets around the first one, partially overlapping it and brushing the centre with more butter as you go.

2. You want to create a large tart case about 35cm x 25cm, so roughly roll up the edges to make a frilly border, and brush with the remaining butter. Prick the centre with a fork and bake on the bottom oven shelf for about 8 minutes, until just golden. Scatter the sprouts into the tart case and bake for 10-12 minutes, until just tender; transfer to a board.

3. Meanwhile, mix the lemon zest and juice into the crème fraîche, season and fold through the brown crab meat and most of the dill. Dot this mixture and the curd cheese (or ricotta) over the tart, then scatter with the white crab meat and remaining dill. Serve with the remaining ½ lemon, cut into wedges, and a salad, if liked.

844153 Waitrose Southern French Sauvignon Blanc 2013 Pays d’Oc £6.99

This is a vibrant and citrus-led interpretation of Sauvignon, showing a pleasant grassiness to complementing the typical racy freshness. Will match sushi, Thai Mediterranean cuisine or goat’s cheese really well.

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