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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, Mushrooms.


See more Recipes from Waitrose

Main Courses

Salmon with Champagne and Mushroom Sauce

It may seem indulgent to cook with champagne, but its acidity copes well with the natural fattiness of salmon. In season, this dish is often made with wild mushrooms from the forests of the Montagne de Reims – an area known for its superior vineyards. Crimini mushrooms are a good substitute.

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

Serves: 4


  • 15g unsalted butter
  • 1 shallot, peeled and finely chopped
  • 250g small mushrooms, halved
  • 4 salmon fillets
  • 1 tbsp sunflower oil
  • 175ml champagne
  • 2 tbsp full-fat crème fraîche
  • 10g tarragon leaves, bruised with the flat side of a knife


  1. Melt the butter in a heavy-based pan over a low heat and, when it is almost fizzing, add the shallot and mushrooms. Cook slowly for 10–15 minutes, stirring often, until the mushrooms have given off their juices and the shallot is tender.
  2. Meanwhile, generously season the salmon and brush with the oil. Preheat a griddle; when it is hot, cook the steaks for 5 minutes on either side.
  3. To finish the sauce, turn up the heat under the mushrooms and add the champagne. As soon as it comes to the boil, stir in the crème fraiche and tarragon leaves. Pour the sauce over the salmon and serve straight away.

Chicken Bake with Portabellini Mushrooms and Gruyere

This savoury version of a bread and butter pudding with chicken and mushrooms makes a satisfying midweek family supper.

  • Preparation time:15 minutes
  • Cooking time:40 minutes to 45 minutes
  • Total time:55 minutes to 1 hour 

Serves: 4


  • 6 Waitrose Free Range Medium Eggs, beaten
  • 450ml Waitrose Whole Milk
  • 200g thick sliced white bread, crusts removed, cut into 2.5cm cubes
  • 100g Gruyère, grated
  • 20g pack fresh flat-leaf parsley, chopped
  • 2 tbsp vegetable oil
  • 500g pack 4 chicken breast fillets, cut into 2cm cubes
  • 250g pack organic Portabellini mushrooms, thinly sliced


  1. Preheat the oven to 190°C, gas mark 5 and grease a 1.2 litre baking dish. Using a fork, lightly beat the eggs and milk together in a large bowl. Stir in the bread cubes, 75g of the cheese, the parsley and some freshly ground black pepper. Leave to stand for 10 minutes while you prepare the remaining ingredients.
  2. Heat half the oil in a large frying pan and brown the chicken for 4-5 minutes, then remove from the pan and drain on kitchen paper. Heat the remaining oil and cook the mushrooms for 3-4 minutes, until just starting to soften. Drain on kitchen paper.
  3. Stir the chicken and mushrooms into the egg and bread mixture, then pour into the prepared baking dish. Sprinkle with the remaining cheese and bake for 30-35 minutes until risen and golden and the chicken is thoroughly cooked, with no pink meat. Allow to stand for 5 minutes, before serving with some cooked Chantenay carrots and steamed green beans.

Creamy chicken & pancetta stew

  • Preparation time:10 minutes
  • Cooking time:45 minutes
  • Total time:55 minutes

Serves: 4


1 tbsp oil
800g pack essential Waitrose British Chicken Thighs
154g pack Cooks’ Ingredients Diced Pancetta
1 leek, thickly sliced
200g pack button mushrooms
1 carrot, thickly sliced
2 sprigs thyme
2 tbsp flour
300ml chicken stock
2 tbsp double cream


1. Preheat the oven to 200°C, gas mark 6, then heat the oil in a large frying pan and fry the chicken for 5-6 minutes until browned. Transfer to a casserole dish. Add the pancetta, vegetables and thyme to the frying pan and fry for 3-4 minutes until the pancetta is golden.

2. Stir in the flour and cook for 1 minute, then gradually blend in the stock and bring to the boil. Season and pour over the chicken in the casserole dish. Cover with a lid and bake for 45 minutes or until the chicken is thoroughly cooked and no pink meat remains. Stir in the cream and serve with green beans.

To freeze ahead, allow the casserole to cool completely. Transfer to a freezerproof container and freeze. To reheat, thoroughly defrost and transfer to a casserole dish, cover and cook in a preheated oven at 200°C, gas mark 6 for 35 minutes, giving it a good stir halfway through.

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