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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, Figs?


See more Recipes from Waitrose

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The long and the short of it - Moroccan lamb

One glorious aspect of Moroccan cuisine is the tradition of blending fruit and nuts with meat. When cooked slowly together, the meat becomes meltingly tender, the fruit dissolves into the juices, and the nuts give texture. This recipe, from the Momo Cookbook (Simon & Schuster; £14.99), is a perfect example.

  • Preparation time: 15 minutes
  • Cooking time: 80 minutes
  • Total time: 1 hour 35 minutes 

Serves: 6


  • Large pinch saffron strands
  • 1 tsp ground cinnamon
  • ½ tsp ground turmeric
  • 1 tsp salt
  • ½ tsp ground white pepper
  • 1.6kg boneless shoulder of lamb
  • 2 tbsp vegetable oil
  • 2 large onions, chopped
  • 3 garlic cloves, crushed
  • 100ml water
  • 100g dried apricots
  • 100g prunes
  • 100g dried figs
  • 4 cinnamon sticks
  • 120g marcona almonds, to garnish
  • Mint leaves, to garnish


  1. Heat a frying pan, without oil, over a very low heat and toast the saffron strands, stirring with a wooden spoon, for 2-3 minutes. While still warm, put them in a pestle and mortar and crush to a fine powder (or use a small bowl and crush with a wooden spoon). Put the crushed saffron in a large, flameproof casserole or tagine. Add the ground cinnamon and turmeric, the salt and white pepper and mix well. Cut the lamb into pieces weighing about 100g each, and roll them in the spice mix, ensuring all the pieces are thoroughly coated.

  2. Add the oil to the casserole and place over a medium heat. Cook, turning, for about 5 minutes, to brown the lamb. Add the onions and garlic and cook for a further 5 minutes. Add the water, cover and leave to simmer gently for 1 hour.

  3. Meanwhile, place the dried apricots, prunes, figs and cinnamon sticks in a large bowl. After the meat has cooked for 30 minutes, take a ladleful of the stock from the casserole and tip over the dried fruit. Leave to swell for 30 minutes.

  4. When the meat has cooked for an hour, add the fruit mixture and juice to the casserole, cover and leave to cook for 10 more minutes.

  5. Remove the dish from the heat, top with the almonds and mint and serve straight away, with couscous.


If you love to cook but are short of time, Bighams has a wonderful selection of ready-to-cook dishes, including their version of Moroccan Lamb (£4.99/480g). It includes hunks of lamb marinated in spices, fresh herbs, dried apricots and slivered almonds. Warm a frying pan, sauté and it's done in just 10 minutes.

Waitrose Douro Valley Reserva Quinta da Rosa

This is a powerful, fruity and well-structured red wine with fine tannins and a lasting finish. It's fantastic with rich lamb dishes or try with flame-roasted vegetables.


Sticky gammon with a quick fig and date relish

  • Preparation time: 20 minutes
  • Cooking time: about three hours
  • Total time: 3 hours 20 minutes 

Serves: 8 - 10


  • 2.75kg Waitrose Christmas Unsmoked Boneless Gammon
  • 250ml dry white wine
  • 250ml hot Cooks’ Ingredients Vegetable Stock
  • 1 red onion
  • 1 tsp ground Bart Bristol Five Blend Pepper

    1 tsp whole cloves
    3 tbsp Dijon or wholegrain mustard
    4 tbsp Billington’s Molasses Cane Sugar

    4 fresh figs, trimmed and roughly chopped
    2 whole ripe pears, peeled, cored and roughly chopped
    125g Medjool dates, stoned and roughly chopped
    50g Billington’s Molasses Cane Sugar
    4 tbsp white wine vinegar 



  1. Preheat the oven to 180°C, gas mark 4. Calculate the cooking time for the gammon based on 55 minutes per kg plus 30 minutes. Place in a deep roasting tin, keeping the string on, then add the wine, hot stock, onion and peppercorns. Cover loosely with foil and place in the oven.

  2. About 30 minutes before the end of cooking time, remove the gammon from the oven, discard the foil and transfer the meat to
    a board. Pour the stock into a medium pan and set aside, then line the tin with baking parchment (this helps with the washing up as it stops the sugar in the glaze burning onto the tin).

  3. Using a sharp knife, remove the string from the gammon and cut away the skin, leaving the fatty layer beneath intact. Score the fat diagonally, then stud each diamond with a clove. Smear the mustard over, pat on the sugar, then return the gammon to the lined tin (clove-studded side uppermost) and cook in the oven for the remaining 30 minutes.

  4. Meanwhile, to make the relish, place the fruit, sugar and vinegar in a pan with half the reserved stock and an equal quantity of cold water. Bring to the boil and simmer rapidly, uncovered, for 20-25 minutes, or until the mixture has thickened to a jammy consistency. Place in a serving dish and allow to cool.

  5. When the gammon is fully cooked, remove from the oven and place on a serving platter. Allow to stand for 15-20 minutes before serving with the relish.


Cave de Beblenheim Pinot Gris Reserve

A highly regarded, wonderfully balanced Pinot Gris showing great minerality with ripe fruit aromas of pears and honey and rich smoky flavours.

Pizza with dolcelatte and figs


  • Preparation time: 5 minutes
  • Cooking time: 12 - 15 minutes
  • Total time: 17 - 20 minutes

Serves: 4


  • 4 Figs, cut into thin wedges
  • 490g box Waitrose Organic 2 Frozen Pizza Bases With Passata
  • 100g Dolcelatte, crumbled
  • ½ x 90g pack Parma ham (3 slices) or essential Waitrose British wafer thin honey roasted ham



  1. Preheat the oven to 220°C, gas mark 7 and put a baking sheet in the oven. Scatter the figs over the 2 frozen pizzas. Crumble the Dolcelatte over each and top with the ham.

  2. Place on the preheated baking sheet and bake for 12-15 minutes until golden. Serve topped with a handful of rocket.

Mischief and Mayhem Pinot Noir Red Burgundy

Lovely scents of strawberry, raspberry and vanilla. Soft and round on the palate with juicy cherry fruit and spice notes. This is delicious to drink by itself, or paired with seared tuna, roast chicken or charcuterie.

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