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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, Turkey


See more Recipes from Waitrose

Main Courses

Cheesy Turkey Wraps in a Fresh Orange Sauce

These turkey steaks stuffed with tangy blue cheese are great served with crushed new potatoes.

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

Serves: 4


  • 3 large oranges
  • 500g pack Waitrose Turkey Breast Steaks
  • 150g Cropwell Bishop Blue Shropshire Cheese, crumbled
  • 50g walnuts, roughly chopped
  • ½ x 20g pack fresh coriander, finely chopped (reserve some to garnish)
  • 1 tbsp olive oil
  • 125ml pastis or Pernod (optional)
  • 1 tbsp wholegrain mustard
  • 50g butter


  1. Squeeze the juice from 2 of the oranges. Grate the zest from the remaining orange, peel then cut the flesh into segments. Set aside.
  2. Preheat the oven to 190°C, gas mark 5. Place the turkey steaks between 2 sheets of clingfilm and tenderise them with a rolling pin to form thin escalopes. Cut each breast in half and season with a little freshly ground black pepper. Divide the cheese between the turkey pieces then scatter over the walnuts and coriander. Carefully roll up the turkey and secure with cocktail sticks to prevent the cheese oozing out during cooking.
  3. Heat the oil in a large non-stick frying pan and gently fry the turkey for 4-6 minutes turning frequently, until golden. Transfer to an ovenproof dish and place in the oven for 15 minutes until cooked. There should be no pink meat and the juices should run clear.
  4. Tip any excess fat out of the pan and return to the heat. Pour in the orange juice and zest plus the pastis or Pernod (or use 125ml extra orange juice) and bring to the boil. Stir in the mustard and butter and simmer for 5-6 minutes until the sauce has thickened, stirring occasionally. Then add the orange segments and warm through.
  5. Remove the cocktail sticks from the escalopes. Pour over the sauce and garnish with the reserved coriander leaves. Serve with crushed boiled potatoes and wilted spinach.

Cook's tips

Shropshire Blue is a tangy orangecoloured blue-veined cheese. Other creamy blue cheeses, such as Stilton, also work well in this dish.

512203 Domaine Maillard Père and Fils Chorey-lès-Beaune Blanc £19.49

Beautifully fresh ripe appley flavours ,balanced by a creamy texture form the oak ageing and a long finish.

Turkey meatballs with green couscous

  • Preparation time:10 minutes
  • Cooking time:30 minutes
  • Total time:40 minutes

Serves: 4


1 onion, finely diced

2 tbsp olive oil

1 garlic clove, crushed

1 courgette, grated

400g essential Waitrose British turkey breast and thigh mince

2 tsp ground allspice

50g essential Waitrose feta cheese, crumbled

25g pack flat leaf parsley, chopped

250g LOVE life wholewheat couscous

200g frozen peas

½ x 25g pack mint

½ x 28g pack coriander

1 lemon, zest and juice

100g rocket leaves 


1. Preheat the oven to 180˚C, gas mark 4. Fry the onion in ½ tbsp oil over a medium heat for 8 minutes. Add the garlic and cook for 2 minutes; cool. Meanwhile, squeeze any excess liquid from the courgette.

2. Mix together the onion and garlic, courgette, turkey, allspice, feta and a handful of parsley. Season, roll into 12 balls and bake for 20 minutes.

3. Put the couscous and peas in a bowl, pour on 250ml boiling water; cover with cling film. Sit for 5 minutes, then fork through.

4. Blitz the remaining parsley and oil with the other herbs; season. Toss with the couscous and remaining ingredients, then serve with the meatballs.

880111 Cellier des Dauphins Côteaux des Baronnies £7.49

Coteaux des Baronnies is a delicious blend from Southern Rhône. This wine is bursting with aromas of ripe cherries and redcurrants. Deliciously rich and smooth the summer berry theme continues on the palate. 

Traditional roast turkey

  • Preparation time:15 minutes
  • Cooking time:35 minutes per kg (3-4 hours, depending on the size of turkey) + at least 30 minutes resting time
  • Total time:4 hours (approx)

Serves: 8 with leftovers


1 Waitrose 4-6kg Free Range Bronze Feathered Turkey
2-3 fresh bay leaves
1 lemon, cut into quarters lengthways
1 onion, peeled and cut into quarters
450g pack sausagemeat stuffing, optional
50g butter, melted, plus extra for greasing
20g pack fresh thyme


1. Preheat the oven to 180°C, gas mark 4. Remove the giblets from the turkey and set aside for the gravy. Tear the bay leaves in half and place in the main cavity along with the lemon and onion pieces.

2. Stuff the smaller neck cavity with sausagemeat stuffing, if using. Pull the skin back over the neck and secure with a cocktail stick. Brush the turkey skin with the melted butter and scatter the thyme over. Cover with foil (tucked around the bird and not over the tin) and roast according to pack instructions, remembering to account for the weight of the stuffing.

3. About 15-30 minutes before the end of cooking time, take the turkey from the oven and remove the foil.

4. Return to the oven and continue to roast until the bird is thoroughly cooked. Insert a skewer into the thickest parts of the breast and thighs: the juices should run clear and there should be no pink meat. If the juices are still pink, return to the oven for 15 minutes before testing again. Check that the sausagemeat stuffing is cooked through.

5. Transfer the turkey to a warm serving dish. Cover tightly with buttered foil, then cover with clean tea towels. Leave to rest in a warm place for 30 minutes before carving.  


604076 Vom Loess Riesling £8.49

TForward and floral in style with aromas of red apples and passion fruit and a touch of minerality. This Riesling is an ideal partner to crisp green salads, white fish dishes especially with creamy sauces, as well as many vegetable dishes. 

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