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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, Blood Oranges?


See more Recipes from Waitrose

Main Courses

Pork Chops with Spicy Orange GlazePork Chops with Spicy Orange Glaze

Perk up your pork chops with this simple recipe that uses just four ingredients! One of them is Lea & Perrins Tomato and Worcester Table Sauce - use it in recipes or for adding extra flavour at the table. All the family will enjoy tender pork and mushrooms coated in a tangy orange glaze. However, if you are only feeding two, this recipe is easily halved.

  • Preparation time: 10 minutes
  • Cooking time: 15-20 minutes
  • Total time: 25-30 minutes 

Serves: 4


  • 4 British free range pork rack chops
  • 1 small orange
  • 6 tbsp Lea & Perrins Tomato and Worcester Table Sauce
  • 250g pack Waitrose Organic Portabellini Mushrooms


  1. Preheat the grill to medium or prepare and light the barbecue. Pat the chops dry with kitchen paper and season with salt and freshly ground black pepper.

  2. Finely grate the zest from half the orange and squeeze the juice from both halves. Place the table sauce in a small bowl and stir in the zest and juice.

  3. Arrange the chops and mushrooms in a shallow dish, pour over the sauce and turn the chops and mushrooms until they are evenly coated. Cook the chops for 6-8 minutes, then turn them over and add the mushrooms, stalk side up.

  4. Cook for a further 8-10 minutes, brushing regularly with the glaze, until the mushrooms are tender, the chops are thoroughly cooked, the juices run clear and there is no pink meat. Serve with a mixed salad, such as Waitrose Mixed Salad Bowl, and long grain rice with fresh chopped parsley.

Cook's tips

Line the grill pan with foil before you start, to catch any drips and make washing up easier.
The chops and mushrooms can be marinated at the end of step 3 for up to 4 hours in a covered container in the fridge for a fuller flavour.
Wash hands, equipment and work surfaces thoroughly after handling raw meat.

Pujalet Côtes de Gascogne

A delicate floral bouquet gives way to balanced, lip-smacking lemon zest flavours with hints of pear fruit. Made from a blend of Colombard and Ugni Blanc grapes, the wine has bright fruit flavours and a light body.


LOVE life Orange and King Prawn Noodle SaladLOVE life Orange and King Prawn Noodle Salad

2 of your 5 a day
Low in fat 

  • Preparation time: 10 minutes, plus chilling
  • Total time: 10 minutes, plus chilling 

Serves: 4


  • 300g pack Waitrose free range egg noodles
  • 260g pack Waitrose cooked and peeled jumbo king prawns
  • 2 oranges, peeled and segmented
  • 100g pack Waitrose watercress
  • 1 red onion, very thinly sliced
  • 3 tbsp sweet chilli sauce
  • Juice of 1 lime
  • 2 little gem lettuce, leaves separated


  1. Toss together the noodles, prawns, orange segments, watercress and red onion.

  2. Mix together the sweet chilli sauce and lime juice, pour over the noodle salad and toss well. Chill until ready to serve.

  3. Lay out the lettuce leaves and top with the noodle salad in individual bowls or on a large platter.

Dr. Wagner Riesling

A pure, delicate Riesling from the Wagner family vineyards; subtle, attractive notes of apple fruit combine with a clean refreshing citrus character to produce a wine that makes a perfect apéritif.

Cheesy Turkey Wraps in a Fresh Orange SauceCheesy Turkey Wraps in a Fresh Orange Sauce

These turkey steaks stuffed with tangy blue cheese are great served with crushed new potatoes.

  • Preparation time: 30 minutes
  • Cooking time: 25 minutes
  • Total time: 55 minutes

Serves: 4


  • 3 large oranges
  • 500g pack Waitrose Turkey Breast Steaks
  • 150g Cropwell Bishop Blue Shropshire Cheese, crumbled
  • 50g walnuts, roughly chopped
  • ½ x 20g pack fresh coriander, finely chopped (reserve some to garnish)
  • 1 tbsp olive oil
  • 125ml pastis or Pernod (optional)
  • 1 tbsp wholegrain mustard
  • 50g butter


  1. Squeeze the juice from 2 of the oranges. Grate the zest from the remaining orange, peel then cut the flesh into segments. Set aside.

  2. Preheat the oven to 190°C, gas mark 5. Place the turkey steaks between 2 sheets of clingfilm and tenderise them with a rolling pin to form thin escalopes. Cut each breast in half and season with a little freshly ground black pepper. Divide the cheese between the turkey pieces then scatter over the walnuts and coriander. Carefully roll up the turkey and secure with cocktail sticks to prevent the cheese oozing out during cooking.

  3. Heat the oil in a large non-stick frying pan and gently fry the turkey for 4-6 minutes turning frequently, until golden. Transfer to an ovenproof dish and place in the oven for 15 minutes until cooked. There should be no pink meat and the juices should run clear.

  4. Tip any excess fat out of the pan and return to the heat. Pour in the orange juice and zest plus the pastis or Pernod (or use 125ml extra orange juice) and bring to the boil. Stir in the mustard and butter and simmer for 5-6 minutes until the sauce has thickened, stirring occasionally. Then add the orange segments and warm through.

  5. Remove the cocktail sticks from the escalopes. Pour over the sauce and garnish with the reserved coriander leaves. Serve with crushed boiled potatoes and wilted spinach. .

Cook's tips

Shropshire Blue is a tangy orangecoloured blue-veined cheese. Other creamy blue cheeses, such as Stilton, also work well in this dish.

Château de Passedieu Cotes de Bourg

This five-hectare family-owned château is situated to the northwest of famous appellations such as Saint-Émilion and Pomerol. A Merlot-dominant blend hence lots of ripe, plush plum fruit and soft tannin.

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