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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, Gooseberries.


See more Recipes from Waitrose

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Roast Chicken with Gooseberry Chutney and Buttermilk Sauce

This probably seems like a strange combination but I had a similar dish in Denmark – with rhubarb – and it was delicious. Guinea fowl would be just as good as chicken (if not better, as it’s stronger in flavour).

  • Preparation time:5 minutes
  • Cooking time:1 hour 30 minutes, plus resting
  • Total time:1 hour 35 minutes, plus resting  

Serves: 6


  • Buttermilk sauce
  • 284ml buttermilk
  • 4 tbsp whipping cream
  • 1 garlic clove, crushed
  • 2 tsp caster sugar (optional)
  • 20g fresh mint leaves, chopped
  • 25g butter, softened, plus extra to serve
  • 2.2kg whole chicken
  • 600g waxy new potatoes
  • 4 little gem lettuces, quartered
  • Gooseberry chutney
  • 500g cooking gooseberries, topped and tailed
  • 100g caster sugar
  • 1 tbsp white wine vinegar


  1. Preheat the oven to 190°C/gas 5. Smear the butter over the chicken; season it inside and out. Put in a roasting tin; cook for 1 hour 30 minutes.
  2. Meanwhile, for the chutney, cover the gooseberries with cold water in a pan and put them on a high heat. As soon as the water comes to the boil, drain. Heat the sugar in a frying pan with 2 tbsp water until the sugar has completely dissolved. Toss in the gooseberries and quickly heat them through (some will collapse). Add the vinegar; leave to cool.
  3. Combine all the ingredients for the sauce and give them a good stir. Make this a little in advance so that the mint has time to flavour the buttermilk.
  4. Boil the potatoes, then toss in a little extra butter; season. Once the chicken is cooked, cover it with foil and rest for about 10 minutes before carving.
  5. Drizzle the sauce over the slices of roast bird and serve with the potatoes and lettuce. Serve the rest of the sauce and the gooseberry chutney on the side.

Drinks recommendation

A full-flavoured but not too assertive chardonnay is ideal here.


Pork fillet with spiced sauce

  • Preparation time:10 minutes
  • Cooking time:50 minutes
  • Total time:1 hour 

Serves: 4


Grated zest and juice of ½ lemon
1 tbsp dried oregano
500g pork fillet
1 tbsp olive oil, plus 1 tsp
1 shallot, finely chopped
4 tbsp Waitrose Gooseberry, or Rhubarb & Ginger Extra Fruity Preserve
1 cinnamon stick
4–6 cloves
100ml chicken stock


1. Preheat the oven to 200°C, gas mark 6.

2. Mix together the lemon zest, oregano and seasoning then rub over the pork fillet. Place in a roasting tin and drizzle with 1 tablespoon of the oil. Roast for 45–50 minutes until the pan juices run clear. Rest for 10 minutes in a warm place.

3. While the pork is cooking, make the spiced sauce. Heat the remaining teaspoon of oil in a small non-stick pan and add the shallot. Cook for 3 minutes until softened then add the preserve, spices, lemon juice and chicken stock. Heat gently until the jam melts then simmer for 5 minutes until syrupy. Remove the cinnamon stick and cloves, then add any pan juices from the pork. Serve the pork sliced with the sauce and some Jersey Royal potatoes.

Go back to Starters, or Move on to Desserts

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