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Planning Retirement Online

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 using or inspired by this Month's Health Food, Mincemeat?


See more Recipes from Waitrose

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Chinese-spiced turkey pies with bun pastryChinese-spiced turkey pies with bun pastry

This is a novel leftover-turkey dish; just make sure that the meat is finely shredded so it soaks up all the juices


  • Preparation time: 1 hr, plus proving and cooling
  • Cooking time: 50 minutes
  • Total time: 1 hr 50 minutes, plus proving and cooling

Makes: 6


  • 500ml fresh chicken stock
  • 6 salad onions, finely chopped
  • 6 prunes, finely chopped
  • 1 red chilli, deseeded and nely chopped
  • 3 garlic cloves, finely chopped
  • 30g fresh root ginger, finely grated
  • 1 tbsp shaoxing rice wine
  • 2 tsp Chinese five spice powder
  • 1 tbsp dark soy sauce
  • 4 tbsp black bean sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp sesame oil
  • 800g cooked turkey, finely shredded (skin and bones removed)
  • 1 lime, juice

Bun Pastry

  • 25g unsalted butter
  • 275g strong white bread our
  • 150ml whole milk
  • 1⁄2 tsp salt
  • 1 tbsp easy bake yeast
  • 1 egg, beaten
  • olive oil, for greasing
  • 1 egg yolk, to glaze 


  1. For the pastry, put the butter in a pan with 100g our, 100ml milk and 100ml water. Set over a medium heat and stir constantly for about 3-5 minutes, or until the mixture resembles a thick paste. Cool for 5 minutes, until warm but not hot.

  2. Put the remaining 175g our in a large bowl with the salt and yeast, then add the cooked paste, remaining 50ml milk and the beaten egg. Bring together to form a soft dough, then knead for 10-15 minutes, or until very smooth. Form the dough into a ball and place in a greased bowl or plastic bag. Cover and leave to prove until doubled in size – about 1 hour.

  3. For the filling, pour the stock into a pan and add the remaining ingredients, apart from the turkey and lime juice, and bring to the boil. Add the shredded turkey and bring back to the boil, then remove from the heat. Season, stir in the lime juice and leave to cool completely.

  4. Divide the turkey mixture between 6 x 400ml pie dishes. Knock back the dough and divide into 6 pieces. Roll out each piece to t the top of the pie dishes (about 0.5cm thick). Brush the pie dish rims with water and lay the lids on top. Set aside and leave to prove again for 30-40 minutes, until risen and puffed up.

  5. Preheat the oven to 180 ̊C, gas mark 4. Brush the pies all over with the egg yolk and sprinkle with sesame seeds, if liked. Set the pies on a large baking tray and bake for 30-40 minutes, or until golden. Serve with steamed kale, if liked. 


Waitrose Beaujolais Villages

Complex nose with red and black berry aromas. A smooth wine with fine tannins, harmonious and complete. Ideal for all occasions, from aperitif to cheese



Cajun-Spiced Steak with Sweet Potato WedgesCajun-Spiced Steak with Sweet Potato Wedges

Spice up top-quality rump steak with a ready-made chilled Cajun marinade, and serve with chunky oven-baked sweet potato wedges.

  • Preparation time: 5 minutes, plus at least 20 minutes marinating
  • Cooking time: 30 minutes
  • Total time: 55 minutes, including marinating

Serves: 2


  • 2 Aberdeen Angus rump steaks, about 200g each, from the Meat Service Counter
  • 300g tub Waitrose Cajun Marinade and Sauce
  • 2 medium sweet potatoes, about 500g, peeled
  • 3 tbsp olive oil


  1. Preheat the oven to 190°C, gas mark 5. Place the steaks and half the marinade in a shallow dish. Coat the meat thoroughly, then cover and place in the fridge to marinate for at least 20 minutes.

  2. Meanwhile, cut each sweet potato into 8 long wedges. Place in a roasting tin, drizzle with 2 tablespoons of the oil, and season with pepper. Bake for 30 minutes, turning once, until golden around the edges and tender when pierced with a sharp knife.

  3. Between 10 and 25 minutes before the baked wedges are ready, heat the remaining oil in a frying pan or griddle over a medium heat. When the pan is hot and just beginning to smoke, cook the steaks according to your taste. For a rare steak, cook for 2-3 minutes per side; for medium, cook for 4-5 minutes per side and for well done, cook for 5-6 minutes per side.

  4. Remove the steaks from the pan and allow to rest while you heat the remaining Cajun sauce until piping hot. Serve the steaks with the wedges and the hot Cajun sauce, together with a 135g pack Waitrose Watercress, Rocket and Spinach Salad, drizzled with Waitrose Perfectly Balanced Mango and Lime Fresh Dressing.

Cook's tips

The rolls can be frozen after cooking and cooling. They can also be frozen uncooked, without the seeds and egg wash. Store in the freezer for up to 3 months. Defrost, then bake.


MontGras Reserva Carmenère

The elegant toasty oak gives this wine the perfect frame for a charming and lingering finish. A plummy red from a medium-sized winery that displays meticulous care in every aspect of its activities.

Yogurt Spice Pork with Sweet Potato WedgesYogurt Spice Pork with Sweet Potato Wedges

This healthy dish has less than 4 per cent fat and is quick and easy to prepare for a perfect supper. The yogurt coating tenderises the meat and helps the flavours of the marinade to infuse into the pork.

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

Serves: 4


  • 520g pack Waitrose British Loin Pork Medallions
  • 150ml pot Waitrose Natural Yogurt
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • Grated rind and juice of 1 lemon
  • 1 clove of garlic, crushed
  • Sea salt
  • Freshly ground black pepper
  • 750g sweet potatoes, peeled and cut into wedges
  • 1 tbsp olive oil

To garnish

  • Fresh coriander leaves
  • Watercress


  1. Preheat the oven to 200°C, gas mark 6. Place the pork medallions between two sheets of cling film and, using a rolling pin or meat mallet, gently flatten to a thickness of 2cm. This will tenderise the pork and also reduce the cooking time.

  2. Spoon the yogurt into a large bowl and add the coriander, cumin, lemon rind and juice and garlic. Mix well and season. Remove the cling film and add the medallions to the yogurt mixture and stir to coat. Marinate for 10 minutes.

  3. Toss the sweet potatoes with the olive oil and sprinkle with the seasoning. Place on a baking tray and bake for 20-25 minutes or until crisp and golden.

  4. While the sweet potatoes are cooking, preheat the grill and line the base of the grill pan with kitchen foil. Place the medallions with some of the yogurt mixture spooned over on a wire rack over the grill pan and cook for 5-6 minutes each side or until the yogurt begins to turn a golden colour and the pork is thoroughly cooked.

  5. Garnish the medallions with chopped coriander leaves and serve with the sweet potato wedges and a few leaves of watercress.

Rustenberg Chardonnay

A wine with attractive apricot and orange peel aromas supported by striking mineral notes and excellent oak integration. Superb with grilled chicken.


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