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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, Cabbage?


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Pork Chops with Sage and Apple CabbagePork Chops with Sage and Apple Cabbage

Nut free
Gluten free

  • Preparation time: 10 minutes
  • Cooking time: 20 minutes
  • Total time: 30 minutes 

Serves: 4


  • 4 x 125g Waitrose British Pork Chops, fat trimmed, from the
  • 4 whole fresh sage leaves, plus 1 tbsp fresh, chopped sage
  • 2 Braeburn apples, cored and sliced
  • 300ml dry English cider
  • 1 medium January King cabbage, cored and shredded
  • 200 ml half fat crème fraîche


  1. Melt the butter in a wide, deep pan. Season the chops and press a whole sage leaf into each. Cook for 10-12 minutes over a medium heat, turning halfway, until browned and just cooked. Set aside to rest.

  2. Add the apples to the sticky pan and cook, stirring, for 2 minutes, until golden. Set aside. Pour the cider into the pan, bring to the boil then stir in the cabbage. Cover and cook for 2 minutes, until wilted slightly.

  3. Stir the crème fraîche into the cabbage and cook, uncovered, for a few minutes, until the sauce has reduced slightly and the cabbage is just tender. Stir in the apples, sage and any of the pork juices and season.

  4. Using a slotted spoon, lift the cabbage mixture from the sauce and divide between plates. Rest a chop alongside, spoon the sauce over and serve with boiled potatoes.

Clos des Fous Locura 1 Chardonnay

The nose has hints of white peach, pear and white flower blossom. A subtle note of butter on the palate with freshness and brightness, balance and complexity.



Baked salmon steaks with garlic shredded cabbage & StiltonBaked salmon steaks with garlic shredded cabbage & Stilton

  • Preparation time: 15 minutes
  • Cooking time: 25 minutes
  • Total time: 40 minutes 

Serves: 4


  • 50g Waitrose Duchy Organic Cropwell Bishop Blue Stilton, crumbled
  • 25g walnut pieces, finely chopped
  • 2 x 265g packs Waitrose Duchy Organic 2 Scottish Salmon Fillets 
  • 1 tbsp olive oil
  • Small piece Waitrose Duchy Organic English Salted Butter
  • 1 clove garlic, crushed
  • 1 Waitrose Duchy Organic Pointed Cabbage, shredded 
  • Freshly grated nutmeg



  1. Preheat the oven to 200°C, gas mark 6. Mix together the Stilton and walnuts to form a coarse paste, and press firmly onto the flesh sides of the salmon fillets. Arrange the salmon in a small baking tin, skin side down, and bake for 20-25 minutes until the salmon is cooked and the topping is golden.

  2. While the salmon is cooking, make the braised cabbage. Heat the oil and butter in a medium heavy-based pan until foaming, and add the garlic and cabbage. Toss together to coat in the oil and butter, then cover the pan tightly and cook over a very low heat for 15-20 minutes, stirring occasionally, until the cabbage is wilted and tender. Season and add grated nutmeg to taste. Spoon the cabbage onto plates and serve with the salmon on top.

Bluebell Hindleap Blanc de Blancs

On the nose, rich ripe apples and peaches with buttery caramel, shortbread and lemonnotes. The pallet displays fresh lemon and lime, wild honey, buttery brioche and honeycomb.


Savoy cabbage parcelsSavoy cabbage parcels

  • Total time: Ready in 50 minutes 

Serves: 4


  • 1 medium essential Waitrose Savoy
  • Cabbage
  • 1 tsp olive oil 
  • 2 shallots, finely chopped 
  • 1 clove garlic, crushed 
  • 100g chestnut mushrooms, chopped
  • 1 tsp caraway seeds 
  • ½ x 250g tub essential Waitrose Italian Ricotta 
  • 50g LOVE Life Pine Kernels, toasted 
  • 350g tub essential Waitrose Tomato and Basil Sauce
  • Crusty bread, to serve


  1. Preheat the oven to 200ºC, gas mark 6. Remove 8 outer leaves from the cabbage and shred the remainder, discarding any thick stalks. Cook the whole leaves in a large pan of boiling water for 2–3 minutes until tender. Drain and run under cold water then pat dry with kitchen paper. Cut out the base of the central stalk on each leaf. 
  2. Heat the oil in a large non-stick frying pan and add the shallots, garlic and mushrooms. Cook for 3–4 minutes, stirring, until softened then add the shredded cabbage, caraway seeds and a dash of water. Season and cover the pan. Cook over a gentle heat for 5 minutes until the cabbage is very tender. Stir in the ricotta and toasted pine kernels.
  3. Spoon the sauce into the base of an ovenproof dish. Using a teaspoon, divide the mushroom mixture between the cabbage leaves and roll up into neat parcels, folding in the ends. Tuck into the dish so they fit neatly. Bake for 15 –20 minutes until heated through. Serve with crusty bread.

Triade Bianco

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.

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