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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, Suagrsnap Peas


See more Recipes from Waitrose

Main Courses

Charred beef with shredded salad

  • 2 of your 5 a day
  • Source of iron
  • Total time:Ready in 15 minutes

Serves: 4


4 tbsp Cooks’ Ingredients Sweet Chilli Sauce 
Juice of 2 limes
2 x essential Waitrose British Beef Rump Steaks, trimmed
1 tbsp olive oil
2 small courgettes 
2 small carrots, peeled 
1 ripe avocado, sliced 
1 gem lettuce, sliced 
75g radishes, trimmed and sliced
75g sugar snap peas, halved lengthways
50g essential Waitrose Salted Peanuts, chopped
Half a punnet of cress, washed 


1. Stir together the sweet chilli sauce and lime juice, and set aside. Season the steaks and rub with the oil. Heat a griddle pan until smoking, then place the steaks on it and cook for 2 minutes each side until char lines appear and the steak is cooked to medium. Place on a plate to rest.

2. Using a vegetable peeler, pare thin ribbon strips of courgette and carrot, and arrange on a serving plate with the remaining prepared salad vegetables.

3. Slice the steak into strips and place on top. Sprinkle over the nuts and cress. Serve with the chilli and lime dressing.

032229 Croix de Chaintres Saumur-Champigny, £12.79  

This wine perfectly displays the classical herbaceous notes of Cabernet Franc, coupled with a rich mid-palate showing raspberry and cherry flavours. Would match red mullet perfectly.

LOVE life Low-fat stir-fried squid with sweet chilli noodles

  • Preparation time:15 minutes
  • Cooking time:10 minutes
  • Total time:25 minutes 25 minutes

Serves: 4


200g Thai Taste Rice Noodles
2 tsp sunflower oil
400g squid tubes, thawed if frozen, cut into 5mm-wide rings
2 gloves garlic, finely chopped
200g sugar snap peas, halved lengthways
300g beansprouts
4 salad onions, shredded
2 tbsp Blue Dragon Hot Sweet Chilli Sauce
Juice of  1 lime
Handful basil leaves


1. Place the noodles in a large heatproof bowl, cover with a kettleful of boiling water and leave to soak for 15 minutes. Drain and cool.

2. Heat 1 tsp of the oil in a large wok. Pat the squid dry with kitchen paper and stir-fry for 4-5 minutes until cooked through. Transfer to a bowl and return the wok to the heat.

3. Heat the remaining oil in the wok and stir-fry the garlic and sugar snaps for 2 minutes.

4. Return the squid to the pan along with the noodles, beansprouts and salad onions and heat through for a couple of minutes until piping hot. Season with sweet chilli sauce and lime juice then divide between 4 bowls and serve scattered with basil leaves. 

Cook’s tip

Try swapping the basil used to finish this dish with mint or Thai basil.

And to drink...

Bottlegreen Sparkling Ginger and Lemongrass is a spicy and aromatic presse that adds depth and bite to this dish.

586083 Atlantique Sauvignon Blanc,  £7.99 

Bright and vibrant with fresh citrus aromatics and flavours of apple and ripe pears.

Chicken, quinoa and red pepper salsa wraps

This is for anyone who’s fed up of tucking into yet another sandwich for lunch and then fading into an afternoon slump. As an alternative, these wraps are tasty, filling, energising, and easy to carry and eat on the go.

Pick up a copy of Waitrose Kitchen magazine in store for even more delicious meal ideas and our latest winter recipes.

Serves: 4


2 chicken breasts
200g LOVE life quinoa 
4 outer leaves of a pointed cabbage 
3 tbsp chopped basil 
2 salad onions, finely chopped
16 sugar snap peas, halved lengthways
1 red pepper, deseeded and thinly sliced

2 red peppers
1½ tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 red chilli, finely chopped


1. Preheat the oven to 200˚C, gas mark 6. Put the chicken breasts in a deep ovenproof dish, cover with just-boiled water and cook in the oven for 30 minutes. Check the chicken is cooked through and no pink meat remains, then transfer to a plate and leave to cool.

2. Meanwhile, for the salsa, put the peppers on a foil-lined baking tray and drizzle with 1 tbsp olive oil. Roast for 30 minutes, until blackened slightly. 

3. Cook the quinoa according to pack instructions; drain and set aside to cool.

4. Put the cabbage leaves in a large bowl, cover with just-boiled water and leave for 2 minutes. Remove and pat dry with kitchen paper. Cut away the woody end of the stems; set aside.

5. To finish the salsa, heat the remaining oil in a pan. Fry the onion for 5 minutes until softened, then add the garlic and chilli and cook for 1 minute more; season. Peel the skin from the cooled pepper and discard it along with the seeds. Put the flesh in the small bowl of a food processor along with the onion mixture. Blitz until smooth, then stir 2/3 of the mixture into the quinoa, along with the basil and salad onions. Set the remaining salsa aside. 

6. Slice the poached chicken into long strips, season and set aside with the sugar snap peas and red pepper.

7. Now start rolling. Take a cabbage leaf and spread about 1/4 of the quinoa evenly over it, leaving a 2cm border around the edges. Spoon a little of the remaining salsa down the centre, then a few strips of chicken, sugar snaps and red pepper. Firmly roll each cabbage leaf around the filling, tucking the edges in. Repeat with the remaining ingredients to make 4 rolls.

8. If you are eating straight away, slice the roll down the middle. If you are preparing it for lunch the next day, wrap in clingfilm and refrigerate overnight. 

512833 Sant Ilia Cabernet Sauvignon, £8.79  

A medium-bodied, fruit driven wine with delicious red and black berry flavours.

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