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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, Cauliflower.


See more Recipes from Waitrose

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Fragrant Thai Vegetable Curry

If you like a kick to your curry, add both tablespoons of the Thai curry paste, or just the one if you prefer it mild.

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

Serves: 4


  • 1 tbsp vegetable oil
  • 1 onion, sliced
  • ½ small butternut squash, about 225g, peeled, deseeded and cut into 4cm cubes
  • 200g pack baby corn and mangetout
  • 1-2 tbsp Bart Red Thai Curry Paste
  • 400ml can coconut milk
  • ½ medium cauliflower, about 225g, cut into florets
  • 1 red pepper, thinly sliced
  • 2 tsp cornflour
  • Juice of ½ lime
  • ½ tsp Thai fish sauce


  1. Heat the oil in a large, non-stick pan or wok and add the onion, squash and baby corn. Fry over a high heat for 2-3 minutes. Stir in the red Thai curry paste and coconut milk, cover and simmer over a low heat for about 10 minutes.
  2. Add the cauliflower to the pan and return to the boil. Cover and continue to cook for a further 10 minutes, until all the vegetables are just tender.
  3. Slice the mangetout in half lengthways and add to the pan with the red pepper. Mix the cornflour with 1-2 tablespoons cold water, the lime juice and fish sauce, stir into the pan and return to the boil for 2-3 minutes. Season to taste. Serve in bowls, with Thai fragrant rice and prawn crackers.

Cook's tips

Cook up to the end of Step 2. Allow to cool then freeze in an airtight container for up to 1 month. Thaw overnight in the fridge then place in a large, non-stick pan or wok and continue cooking from Step 3.

Thai vegetable curry would work best with an equally aromatic white, such as a gewürztraminer:

069042 - Torres Viña Esmeralda

Cheesy veg medley bake

  • Vegetarian
  • Total time:Ready in 15 minutes 

Serves: 2


250g frozen essential Waitrose Broccoli Florets
250g frozen essential Waitrose Cauliflower Florets
1 essential Waitrose Carrot, sliced
350g tub essential Waitrose Cheese Sauce
25g walnuts, roughly chopped
50g Stilton cheese, crumbled


1. Cook the vegetables in boiling water for 5–6 minutes until tender, drain.

2. Heat the cheese sauce in a pan for 1–2 minutes and stir in the vegetables. Transfer to an ovenproof serving dish.

3. Sprinkle over the nuts and cheese and place under a preheated grill for 1–2 minutes until golden.

Cheesy veg bake - has stilton in it and will go nicely with something a little sweeter than the norm:

405718 - Domaine du Vieux Vauvert Vouvray

Crunchy cauliflower pasta

Vegetarian Ready in 30 minutes or less

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

Serves: 2


  • 150g essential Waitrose Dried Spaghetti
  • 300g Cauliflower, broken into medium-size florets
  • 3 tbsp Olive oil
  • 1 Large clove garlic, finely chopped
  • 50g White breadcrumbs
  • 25g Hazelnuts, roughly chopped
  • 25g Raisins
  • 4 Sprigs fresh thyme, leaves only


  1. Cook the spaghetti in a large pan of boiling salted water for 5 minutes. Add the cauliflower and cook for a further 5–7 minutes, until tender.
  2. Meanwhile, heat the oil in a frying pan and add the garlic, breadcrumbs, hazelnuts, raisins and thyme. Cook for 3-4 minutes, stirring often, until golden and crisp. Remove from the heat and set aside.
  3. Drain the spaghetti and cauliflower and return to the pan. Fold through the crumb mixture and season to taste. Serve straightaway.

Cook's tips

Leftover ciabatta makes ideal crunchy crumbs for this recipe. You could also use broccoli instead of cauliflower, as an alternative.

The Pasta dish - is typically Italian, so a lovely flavoursome Italian white will do nicely:

419939 - Tre Fiori Greco di Tufo DOCG

Go back to Starters, or Move on to Desserts

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