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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 using this Month's Health Food, Oats


See more Recipes from Waitrose

Main Courses

Oat-topped mackerel with creamy watercress

  • Preparation time:10 minutes
  • Cooking time:20 minutes
  • Total time:30 minutes 30 minutes

Serves: 2


200g small Charlotte potatoes, sliced
1 tbsp olive oil
3 salad onions, sliced 
3 tbsp rolled oats 
2 tbsp oatmeal 
2 mackerels fillets 
100g bag watercress
75g ricotta


1. Preheat the oven to 200ºC, gas mark 6. Cook the potatoes in boiling water for 7 minutes until just tender. Drain and place in the base of an ovenproof serving dish.

2. Meanwhile, heat the oil in a small frying pan and fry the salad onions for 1-2 minutes. Add the oats and oatmeal and fry for 2 minutes. Add 60ml water and seasoning, and stir until just absorbed. Press onto the mackerel and place on top of the potatoes. Bake for 15-20 minutes.

3. Meanwhile, place the watercress and ricotta in a food processor and blitz to give a coarse paste. Serve with the oat-topped mackerel and potatoes. 

038545 Hatzidakis Santorini Assyrtiko £12.99 - Greece, White

Enjoy exotic aromas of tropical fruit, banana leaf, jasmine, flowers and grapefruit. There are apples and stone fruit to the fore on the harmonious palate, which is structured with great texture and balance.

Cod with Parmesan crumble

Total time:20 minutes

Serves: 2


25g essential Waitrose Parmigiano Reggiano, finely grated
2 tbsp essential Waitrose Creamy Soft Cheese
25g essential Waitrose Porridge Oats, toasted 
1 tbsp mixed seeds
½ x 25g pack chives, chopped
260g pack Waitrose Skinless & Boneless Cod Fillets
2 tsp oil
210g pack Waitrose Rainbow Stir Fry (selected stores)


1. Preheat the oven to 200°C, gas mark 6. To make the topping, combine the Parmigiano Reggiano, soft cheese, oats, seeds and chives, and season.

2. Place the cod in a roasting tin and press the crumble on top. Roast for 15 minutes until just cooked through.

3. Meanwhile, heat the oil in a frying pan and fry the stir-fry mix for 3-4 minutes. Top with the cod. 

628100 Les Vins de Vienne, Saint-Péray £14.99 - France, White

From the ‘forgotten’ appellation of Saint-Péray comes this fine creamy and utterly delicious white wine. Les Vins de Vienne shows pear and apple fruit flavours with an oaky finish.

Sweedish Meatballs

This is a basic recipe from which to start experimenting with herbs and spices.

  • Preparation time:20 minutes, plus resting
  • Cooking time:30 minutes
  • Total time:50 minutes, plus resting

Serves: 6


30g porridge oats

150ml chicken stock

400g beef mince

250g pork mince

1½ tsp salt

1 egg

1 small onion, grated

1 tsp ground allspice

½ tsp ground black pepper

½ tsp ground white pepper

2½ tbsp plain flour

1 tbsp unsalted butter, plus extra, if needed

1 tbsp olive oil

1-2 tbsp single cream

dash Worcestershire sauce


1. In a bowl, soak the oats in the stock for a few minutes. Blitz the beef, pork and salt in a food processor until combined.

2. Stir the egg, onion, spices and 1½ tbsp flour into the oats, add to the food processor, then briefly whizz into the meat. Rest in the fridge for 20-25 minutes.

3. Fry a little of the mixture to check the seasoning; adjust accordingly. Using damp hands, shape the mixture into 30 meatballs, roughly 2.5cm in diameter.

4. Preheat the oven to 140˚C, gas mark 1. Melt the butter and oil in a frying pan. Fry the meatballs in batches, for 10 minutes each, ensuring there's room for them to move around in the pan. Keep them warm in the oven while you cook the rest.

5. Once all the meatballs are in the oven, make the gravy. There should be at least 1 tbsp fat left in the pan; if not, add a knob of butter and heat until foaming. Whisk the remaining 1 tbsp flour into the fat, then add a splash of water and whisk again as you bring to the boil. Whisk in more water until you have a thick gravy, then add a splash of cream and Worcestershiresauce; season. Stir in the meatballs, garnish with dill, if liked, and serve with mashed potato and cranberry sauce, if liked.


768592 Le Réveil Cabernet Sauvignon £5.99 - France, Red

Mostly unoaked, herby, blackcurranty 25-year-old cabernet sauvignon but topped up with a 10 per cent dash of marselan that accounts for its extra-scented verve and swagger.  

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