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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, Feta


See more Recipes from Waitrose

Main Courses

Levi Roots' Roasted sweet potato & feta burgers

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

Makes: 6 burgers


120g fine oatmeal (optional)
2 sweet potatoes, white fleshed variety if possible, peeled and cut into 6cm cubes
6 spring onions, finely chopped
1 chilli, with seeds, finely chopped
2 garlic cloves, finely chopped
3cm piece of fresh root ginger, peeled and very finely chopped
4 tbsp finely chopped coriander
2 tsp finely ground coriander seeds
1 tbsp soy sauce
1 tsp salt
1 large organic egg
200g feta, crumbled


1. If you’re using oatmeal, lightly toast it in a dry frying pan, stirring often, until lightly brown, for about 5 minutes.

2. Put the sweet potatoes into a pan of water, bring to the boil, then turn down the heat and simmer until tender, about 6 minutes.

3. Meanwhile, put all the remaining ingredients except the egg, feta and oats, into a mixing bowl and combine well.

4. Drain the sweet potatoes, mash them with a fork and add them to the mixing bowl along with the egg, then carefully stir in the feta. Form the mixture into 6 patties and press them into the toasted oatmeal (if using). Wrap each patty in a single sheet of foil. These can rest in the fridge for up to 5 hours.

5. Cook the foil-wrapped burgers on the barbecue for 10 minutes, turning over once. Put a parcel on each plate, open them up and serve.

Chef's tip:

In Jamaica, we call barbecued food 'roasted' when it's cooked in foil. These burgers are good served in the foil to give them a nice rustic look. I like oatmeal in my burgers to give them more substance and energy, but they're delicious without.

This recipe is taken from Grill It With Levi by Levi Roots (Ebury Press, £18.99)
Photos ©Martin Poole

Butterflied lamb with fig glaze and Greek salad

Preparation time: 20 minutes, plus marinating
Cooking time: 35 minutes
Total time: 55 minutes, plus marinating 55 minutes

Serves: 6 with leftovers


1.3 kg boneless leg of lamb
25g pack fresh rosemary, finely chopped
3 cloves garlic, finely chopped
1 tbsp red wine vinegar
2 tbsp rapeseed oil
2 tbsp Mammy Jamia’s Fig Preserve
3 Jack Hawkins tomatoes, sliced
1 cucumber, peeled deseeded and sliced
1 red onion finely sliced
10 Waitrose A la Grecque Olives
200g pack Greek Barrel Aged Feta PDO From Waitrose
Juice of 1 lemon
1 tbsp Greek extra virgin olive oil
1 tbsp Bart Dried Oregano


1. Light the barbecue and allow it to reach a good cooking temperature. In a large bowl or ziplock bag marinate the lamb with the rosemary, garlic, red wine vinegar and rapeseed oil. Leave in the fridge for at least 2 hours, or even better overnight.

2. Bring the lamb out of the fridge 20–30 minutes prior to cooking, heat the barbecue to hot and sear the lamb for 4 minutes each side. Reduce the heat and continue to cook for a further 25 minutes, turning occasionally. Warm the fig jam and brush over the lamb for the last 5 minutes of cooking.

3. Remove from the barbecue and leave to rest while making the salad.

4. Place the tomatoes on a large plate, top with the cucumber, red onion, olives and feta. Drizzle with the lemon juice and Greek olive oil and finish with a scatter of dried oregano. Season with a good pinch of cracked black pepper and serve with the carved lamb.



Lebanese Pizza

With their jewel-like appearance, pomegranate seeds make a beautiful topping for this simple, Eastern Mediterranean-style pizza.

Preparation time: 35 minutes
Cooking time: 30 minutes
Total time: 1 hour 5 minutes 60 minutes 5 minutes

Serves: 8


  • 2 small aubergines, very thinly sliced
  • 6 tbsp extra virgin olive oil
  • 2 x 280g packs McDougalls White Bread & Pizza Base Mix
  • 170g organic houmous (from the deli counter)
  • 1 tsp paprika
  • 1 large red onion, very thinly sliced
  • ½ tsp dried oregano
  • 50g pine nuts
  • 1 pomegranate, halved and seeds reserved
  • 200g pack feta cheese, finely grated
  • ½ x 20g pack fresh flat-leaf parsley, chopped


1. Preheat the oven to 220ºC, gas mark 7. Place the aubergine slices on a large baking sheet and drizzle 3 tablespoons olive oil over. Cover with foil and bake for 20 minutes, or until soft. Remove from the oven and cool.
2. Meanwhile, combine the pizza mix with 400ml hand-hot water; knead until smooth and elastic. Oil a 28cm x 38cm baking sheet, then roll out the dough on a lightly floured surface to the same dimensions. Place the dough on the sheet and fold and pinch the edges to make a rim.
3. Brush the base of the dough with more of the oil, then spread with the houmous. Dust with paprika, then scatter the red onion over and top with the aubergine, arranged attractively in overlapping slices.
4. Brush the remaining olive oil liberally over the aubergine slices, then sprinkle with the oregano. Bake for 20 minutes.
5. Remove the pizza from the oven and scatter with the pine nuts, pomegranate seeds and grated feta.
6. Return to the oven for 10 minutes, or until the dough and topping are thoroughly cooked. Allow to cool slightly before sprinkling the parsley over. Cut into wedges and, if you like, serve with a yogurt sauce, flavoured with a little chopped chilli and fresh mint.

Cook's tips

Make in advance up to Step 4 before freezing. Thaw, then continue with Step 5.

Notes on ingredients

Replace the aubergine with Grilled Peppers in Olive Oil or Grilled Artichokes in Olive Oil from the Waitrose Cooks' Ingredients range.


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