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Planning Retirement Online

Recipe Inspiration from Waitrose

February 2014


Here at LaterLife we have compiled some recipes in association with Waitrose for you to enjoy at home.

Kick start your new year with some healthy recipes. Why not try something different using this Month's Health Food, Cheese.


See more Recipes from Waitrose

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Baked Organic Tortelloni with Honey Roast Ham & Cream Cheese

Hand-carved, organic honey roast ham is not only delicious in a sandwich but can also be used in cooking. Try this quick and easy supper dish made entirely from organic ingredients

(Prep. time 10 mins, cooking time 25 mins, serves 4)


  • 1 x 300g pack Del Ugo Organic Spinach and Ricotta Tortelloni
  • 25g Yeo Valley Butter
  • 1 x 250g pack Waitrose Organic Crimini Mushrooms, wiped
  • 2 thick slices Waitrose Organic Hand-Carved Honey Roast Ham, diced
  • 1 x 200g pack Kirk's Cream Cheese with Garlic
  • 3tbsp Waitrose Organic Semi-Skimmed Milk
  • 1 x 125g pack Cansiglio Mozzarella, sliced


1. Cook the pasta according to the instructions on the pack.

2. Melt the butter in a deep-sided frying pan, add the whole mushrooms and fry for 5-6 minutes or until golden brown and softened. Add the ham and heat through.

3. Add the garlic cream cheese and the milk, stir well and leave to simmer until piping hot.

4. Add the cooked tortelloni and cover thoroughly with the sauce. Pour into a heatproof dish and cover with the mozzarella slices. Bake in a preheated oven 200°C, gas mark 6 for 10-15 minutes or until golden brown and bubbling hot. Serve with Organic Green Salad.

Cut the ham into thin strips and stir-fry in a little organic olive oil with some finely sliced organic onions, peppers, garlic and cashew nuts. Add 225g cooked Meridian Organic Spaghetti and 2 large eggs, beaten well, and stir-fry until crisp and brown.


Goat's Cheese & Sweetcorn Puff

(Prep. time 20 mins, cooking time 40-45 mins, serves 4)


  • 75g Carapelli spread, plus extra for greasing
  • 5 tbsp freshly grated Parmigiano-Reggiano
  • 2 shallots, chopped
  • 50g plain flour
  • 300ml milk
  • 200g mild goat's cheese, such as Chevre Blanc or Capricorn
  • 1 tbsp wholegrain mustard
  • 100g sweetcorn kernels (fresh, frozen or canned)
  • 6 pieces Waitrose Marinated Sun Dried Tomatoes, chopped
  • 3 medium eggs, separated, plus 1 extra egg white
  • Salt and freshly ground black pepper


1. Preheat the oven to 190°C, gas mark 5. Grease a 1-litre capacity ovenproof dish with a little Carapelli spread, then sprinkle the base and sides with 1 tbsp Parmigiano-Reggiano.

2. Heat the Carapelli spread in a saucepan, add the shallots and fry gently for 1-2 minutes, without browning, until they are softened. Add the flour and cook for 1 minute, stirring all the time. Gradually add the milk, stirring until the sauce is smooth and very thick. Simmer for 2 minutes to cook the flour, stirring occasionally, then remove from the heat.

3. Cut the goat's cheese into bite-sized chunks, then stir into the sauce with the mustard, sweetcorn and tomatoes. Season, then mix in the egg yolks.

4. Whisk the egg whites until they just hold their shape. Fold a third into the sauce to soften it, then fold in the remaining whites. Tip the mixture into the prepared dish, then sprinkle with the remaining Parmigiano-Reggiano.

5. Bake for 35-40 minutes, until risen and golden. Serve immediately with a green salad and crusty white bread.

Cook's tip
Prepare up to 4 hours in advance. Make up to the end of step 3, cover with clingfilm and chill. Remove from the fridge half an hour before baking, then continue with steps 4 and 5.



Corgette, Blue Cheese & Tarragon Pizza

(Prep. time 5 mins, cooking time 15-18 mins, serves 4)


  • 490g pack Waitrose Organic Italian stone baked pizza bases (frozen)
  • 430g pack cook's ingredients chargrilled courgettes in olive oil
  • 1 small red onion
  • ¼ x 15g pack tarragon
  • 125g Cambozola cheese, torn into chunks


1. Preheat the oven to 220°C, gas mark 7. Place the bases on a baking sheet lined with baking parchment.

2. Tip the courgettes into a sieve over a bowl and leave for at least 2-3 minutes, to drain thoroughly (reserve the oil).

3. Slice the red onion very thinly into rings. Place the courgettes on the pizza base, followed by the red onion. Tear up half the tarragon and scatter over the top, with the cheese.

4. Place in the oven and cook for 15-18 minutes or until golden and bubbling. Tear up the remaining tarragon, scatter over the pizza and drizzle with a touch of the reserved courgette oil just before serving. Serve with a tomato salad.


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