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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 with recipes inspired by this Month's Health Food, Ice cream?


See more Recipes from Waitrose

Main Courses

Pain Perdi of Caramelised PineapplePain Perdi of Caramelised Pineapple

Serves: 6


Caramelised pineapple

  • 75g caster sugar
  • 1 small golden pineapple, peeled and cored
  • 50g unsalted butter

Coconut ice cream

  • 300ml coconut cream
  • 150ml double cream
  • 75g caster sugar
  • 30ml Malibu
  • 4 egg yolks


  • 1 very fresh vanilla pod

  • 6 wafer-thin slices of the pineapple to be used later for caramelising stock syrup, see recipe
  • Mint tips

Lemon confit

  • 1 lemon
  • Stock syrup, see recipe

Mango compote

  • 100ml water
  • 100g caster sugar
  • 2 mangoes
  • 1 fresh vanilla pod, split and seeds scrapped

Pain perdu

  • 105g caster sugar
  • 25ml rum
  • 25g unsalted butter
  • 10g caster sugar
  • 1 small raisin and walnut loaf
  • 250ml milk
  • 1 egg yolk
  • 1 egg

Spicy syrup

  • 75ml water
  • 150g caster sugar
  • 1 teaspoon red chilli, finely chopped
  • 1 teaspoon fresh ginger, finely chopped
  • 1 pinch black pepper
  • 1 banana, puréed
  • 25ml dark rum
  • 1 fresh vanilla pod, finely sliced

Stock syrup

  • 100ml water
  • 100g caster sugar


  1. To make the coconut ice cream, bring the coconut milk and the double cream to the boil. Meanwhile, whisk the egg yolks and sugar together. Add 1/3 of the boiled liquid to the yolks and sugar. Whisk thoroughly and add this mixture to the remaining liquid. Cook until the mixture thickens, stirring constantly with a wooden spoon.

  2. Pass through a strainer and allow to cool. Add the Malibu and churn in an ice-cream machine or place in a plastic tray suitable for the freezer. If you do not have a churner, stir the ice cream every ¼ hour until it freezes. This will take a couple of hours. The ice cream can be made the day before, but be sure to remove it from the freezer to soften a bit before serving.

  3. To make the stock syrup, dissolve the sugar into the water on a low heat. Simmer for a few minutes until it thickens slightly. Allow to cool.

  4. Place the wafer-thin slices of pineapple on silicon sheets and brush both sides lightly with some stock syrup. Place in the oven at 110˚C/gas 1/4 for 1 ½ hours.

  5. Cut the vanilla pod in half, so you have 2 short sticks. Cut down one side of the vanilla pod, so that it can be flattened. When flat, cut into very fine strands. Roll the strands in the sugar, and place in the oven at 110˚C/gas 1/4 for 1 ½ hours
  6. To make the spicy syrup, cook the sugar and vanilla, bringing them to a light, amber caramel. Take off the heat and add the chilli, ginger and pepper and let it cook for a further minute. Add the banana, rum and water, and allow to simmer for a further 5 minutes. Any caramel that hardens when the liquids are added will dissolve if the mixture is stirred while cooking. Remove from the heat and allow to cool.

  7. Cut the remaining pineapple into 6 even slices. Over a low heat, put the sugar into a dry pan and cook until it dissolves. Add the butter to form a light caramel. Now add the pineapple slices and cook on each side on a low heat for 2 minutes. Then add the spicy syrup and cook for a further 5 minutes on a low heat. Allow the pineapple to cool in the syrup and macerate for an hour.

  8. Peel and dice the mango. Bring the water to the boil, adding the sugar and the vanilla, and allow to reduce slightly. Add the diced mango, remove from the heat immediately and leave to cool.

  9. Peel the lemon with a wide swivel peeler. Remove any white pith from the strips with a small knife, so that you have wide but very flat strips. Cut the strips into fine julienne. Blanch in boiling water for 1 minute, then refresh in cold water. Repeat the blanching process 2 more times. Simmer in the rest of the stock syrup for 15 minutes. Remove and allow to cool.

  10. Remove the crusts from the loaf and cut 6 generous slices. Beat together the milk, sugar, egg and rum. Place the bread slices in the milk mixture until they are thoroughly soaked. Combine the butter and sugar and heat in a frying pan until very hot. Add the soaked bread and reduce the heat. Cook for 2 minutes on each side, until they colour and go crispy. Remove, place on some kitchen roll and keep warm.

  11. To serve, gently warm the mango compote and spoon onto the centre of the plate. Place a few of the pieces of mango around the side of the plate, and cover with some spicy syrup. Put the bread on top of the mango and place the caramelised pineapple on top of that. Stick the vanilla sticks into the pineapple. Ball the coconut ice cream and place on the pineapple. Top with a pineapple wafer. Place some lemon confit on the mango compote, and top with the mint tips

Fèlsina Vin Santo Chianti Classico

The palate is velvety smooth with a serious weight and feel where the elegant fruit flavours marry beautifully with the sweet prune notes imparted from seven years of cask aging.


Mushroom and Bacon Tarts with Creamy Goat's CheeseMushroom and Bacon Tarts with Creamy Goat's Cheese

These quick and easy tarts are drizzled with a creamy goat’s cheese sauce and make a simple, but flavour-packed, light lunch or supper.

  • Preparation time: 15 minutes
  • Cooking time: 35 minutes
  • Total time: 50 minutes

Serves: 4


  • 1 tbsp olive oil, plus extra for greasing
  • 375g pack Saxby’s Ready Rolled Puff Pastry
  • 100g smoked thin-cut streaky bacon rashers, roughly chopped
  • 500g white cup mushrooms, quartered
  • 100ml milk
  • 150g tub Coeur de Lion Chavroux Goat’s Cheese


  1. Preheat the oven to 200°C, gas mark 6. Brush a large baking sheet with a little olive oil. Unroll the pastry and divide into 4 equal-sized rectangles. Transfer to the baking sheet and score a line 1cm from the edge of each rectangle, making sure you don’t cut right through to the base. Cook for 20 minutes until risen and golden.

  2. Meanwhile, heat a non-stick frying pan then add the bacon and dry fry for 4-5 minutes until starting to crisp. Remove from the pan. Add the olive oil to the pan followed by the mushrooms, and fry for 5-6 minutes until the mushrooms are brown and juicy.

  3. Lift out the puffed centres of the pastries and discard, leaving shallow cases. Stir the bacon into the mushrooms and pile the mixture into the pastry cases. Return to the oven for about 3 minutes to warm through.

  4. Pour the milk into the frying pan and season with plenty of black pepper. Dot the cheese into the pan and heat gently, stirring, until the cheese melts to make a smooth sauce.

  5. Transfer the pastries to serving plates. Spoon the sauce over and serve with a lightly dressed watercress salad.


Cook's tips

Make ahead up to the stage of filling the pastries with the mushroom and bacon mixture. When ready to serve, heat through in the oven for 10 minutes before spooning the sauce over.


Johann Wolf Pinot Noir

This Pinot Noir has bright juicy cherry fruit flavours and is aged in barriques to give smoky depth and fine tannins. An excellent, approachable red wine for everyday dining.

Beef with chocolate, spiced beans & coriander soured creamBeef with chocolate, spiced beans & coriander soured cream

  • Preparation time: 15 minutes
  • Cooking time: 120 minutes
  • Total time: 2 hours 15 minutes

Serves: 4-6


  • 1 tbsp olive oil
  • 400g essential Waitrose British Diced Braising Steak
  • 1 large onion, finely chopped
  • 1 medium carrot, diced
  • 1 clove garlic, finely chopped
  • 2 tsp ground cumin
  • 2 tsp sweet smoked paprika
  • ½-1 tsp chilli powder, depending on taste
  • 1 tbsp dried oregano
  • 2 tbsp sun-dried tomato paste
  • 500ml beef stock
  • 350g pack Epicure Rustic Six Bean Mix
  • 350g sweet potatoes, scrubbed and cut into 1cm cubes
  • 15g dark chocolate, cubed
  • 170ml tub soured cream
  • 28g pack fresh coriander, chopped


  1. Preheat the oven to 200°C, gas mark 6. Heat the olive oil in a flameproof casserole dish. Add the beef and brown on all sides over a high heat. Remove with a slotted spoon and set aside. Add the onion, carrot and garlic to the pan and cook over a medium heat for 3 minutes until softened. Add the cumin, paprika, chilli powder and oregano and cook for a further minute. Return the beef to the pan and stir in the tomato paste, stock and seasoning to taste, cover and cook for 1½ hours.

  2. Add the beans and potatoes to the dish and put in the oven, covered, for 30 minutes until the sauce has thickened and the potatoes are tender. Stir in the chocolate and allow to warm through and melt.

  3. Mix the soured cream with the coriander and serve with the beef, a green salad and warm tortillas.

Katnook Founder's Block Cabernet Sauvignon

On the palate this wine shows notes of plums and redcurrants, with a smoky savoury finish. An excellent match with red meats.

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