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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, Dates?


See more Recipes from Waitrose

Main Courses

sea bream with fennel and datesSea Bream with Fennel and Dates



Serves: 2


  • Coriander
  • 3 tomatoes
  • 30g black olives, stoned
  • 3 tablespoons olive oil
  • Small handful parsley, chopped
  • Small handful coriander, chopped
  • 1 large bulb fennel
  • 3 star anise
  • 1 teaspoon caraway seeds
  • Salt, to taste
  • 5 dates, fresh or medjool
  • 2 sea bream, about 300g each, gutted and scaled
  • Parsley


  1. Pre-heat the oven to 220°C/gas 7.

  2. Skin, deseed and chop the tomatoes. Chop the olives and add them to the tomato with 1 tablespoon of olive oil and the herbs. Set aside.

  3. Chop the fennel. Heat 1 tablespoon of olive oil in a pan and add the fennel, star anise and caraway. Sauté the mix for about 10 minutes until tender, then season.

  4. Meanwhile, stone the dates and cut into thin strips. Sprinkle salt inside the fish and fill the cavities with dates. Brush the fish with oil, and sprinkle with more salt. Place on a pre-heated baking tray and bake for 10-15 minutes.

  5. Discard the star anise. Arrange the fennel on each plate. Place the fish on top, scatter the tomato and olive mix over it, then decorate with coriander or parsley. Serve.

Tre Fiori Greco di Tufo DOCG

Greco wines come from the classical and traditional area around Tufo. This wine is medium-bodied with soft apricot and pear flavours with a lovely, fresh acidity.


date and chick pea masalaDate and Chick Pea Masala


  • Preparation time: 15 minutes
  • Cooking time: 30 minutes
  • Total time: 45 minutes 

Serves: 4


  • 2 tbsp sunflower oil
  • 1 large onion, chopped
  • 15g fresh root ginger, finely chopped 
  • 2 garlic cloves, finely chopped 
  • 1 lemon
  • 2 x 400g cans chick peas, drained and rinsed 
  • ½ tsp fennel seeds 
  • 2 tbsp medium curry paste 
  • 3 tomatoes, roughly chopped 
  • 6 pitted medjool dates (about 100g), finely chopped 
  • 4 mini naan 
  • 4 tbsp natural yogurt 
  • 2 tbsp coriander leaves


  1. Heat the oil in a large saucepan and cook the onion, ginger and garlic for 5 minutes, until softened. Using a vegetable peeler.

  2. Heat the oil in a large saucepan and cook the onion, ginger and garlic for 5 minutes, until softened. Using a vegetable peeler, pare 2 strips of lemon zest (scraping off any pith) and add to the pan along with the chick peas and fennel seeds. Cook for 5 minutes.

  3. Stir in the curry paste, tomatoes and dates and cook for 5 minutes, until the tomatoes are pulpy. Add about 100ml water and continue to simmer for 5-10 minutes, until thickened. Squeeze in a little lemon juice and season to taste.

  4. Warm the naan breads. Spoon the masala onto plates and serve with the naan, a spoonful of yogurt and a scattering of coriander leaves.


Moss Wood Semillon

This is very Bordeaux in style: mineral, textured and fine with the classic weight of Semillon balanced by freshness. A beautiful wine that would match roast monkfish.

sticky gammon with a quick fig and date relishSticky Gammon with a Quick Fig and Date Relish


  • Preparation time: 20 minutes
  • Cooking time: About 3 hrs
  • Total time: 3 hrs 20 minutes

Serves: 8 - 10


  • 2.75kg Waitrose Christmas Unsmoked Boneless Gammon
  • 250ml dry white wine
  • 250ml hot Cooks’ Ingredients Vegetable Stock 
  • 1 red onion 
  • 1 tsp ground Bart Bristol Five Blend Pepper

For the Glaze

  • 1 tsp whole cloves
  • 3 tbsp Dijon or wholegrain mustard
  • 4 tbsp Billington’s Molasses Cane Sugar

For the Fig and Date Relish

  • 4 fresh figs, trimmed and roughly chopped
  • 2 whole ripe pears, peeled, cored and roughly chopped 
  • 125g Medjool dates, stoned and roughly chopped
  • 50g Billington’s Molasses Cane Sugar
  • 4 tbsp white wine vinegar 


  1. Preheat the oven to 180°C, gas mark 4. Calculate the cooking time for the gammon based on 55 minutes per kg plus 30 minutes. Place in a deep roasting tin, keeping the string on, then add the wine, hot stock, onion and peppercorns. Cover loosely with foil and place in the oven.

  2. About 30 minutes before the end of cooking time, remove the gammon from the oven, discard the foil and transfer the meat to  a board. Pour the stock into a medium pan and set aside, then line the tin with baking parchment (this helps with the washing up as it stops the sugar in the glaze burning onto the tin).

  3. Using a sharp knife, remove the string from the gammon and cut away the skin, leaving the fatty layer beneath intact. Score the fat diagonally, then stud each diamond with a clove. Smear the mustard over, pat on the sugar, then return the gammon to the lined tin (clove-studded side uppermost) and cook in the oven for the remaining 30 minutes.

  4. Meanwhile, to make the relish, place the fruit, sugar and vinegar in a pan with half the reserved stock and an equal quantity of cold water. Bring to the boil and simmer rapidly, uncovered, for 20-25 minutes, or until the mixture has thickened to a jammy consistency. Place in a serving dish and allow to cool.

  5. When the gammon is fully cooked, remove from the oven and place on a serving platter. Allow to stand for 15-20 minutes before serving with the relish.

Domaine Paul Blanck Pinot Noir

A rare arrival on our shores this Alsatian Pinot Noir is refreshingly light-bodied with ripe strawberry and raspberry fruit notes and a delicate smokiness. Serve slightly chilled.

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