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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, Broad beans?


See more Recipes from Waitrose

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Broad Bean Cannelloni Topped with MozzarellaBroad Bean Cannelloni Topped with Mozzarella

A tasty vegetarian supper of cannelloni tubes filled with a broad bean and basil mixture, baked with our ready-made sauces from the chiller cabinet.


  • Preparation time: 30 minutes
  • Cooking time: 35-40 minutes
  • Total time: 1hr 5mins - 1 hr 10 mins 

Serves: 4


  • 450g fresh broad beans (about 300g podded weight)
  • 200g tub Waitrose Light Soft Cheese
  • 1 clove garlic, crushed
  • ½ x 25g pack fresh basil, roughly chopped
  • 350g tub Waitrose Perfectly Balanced Tomato & Herb Sauce (from the chiller cabinet)
  • 12 cannelloni tubes taken from a 250g pack dried Buitoni Cannelloni (or fresh pasta sheets from the chiller cabinets - see cook's tips)
  • 350g tub Waitrose Perfectly Balanced Cheese Sauce (from the chiller cabinet)
  • 50g Waitrose Grated Mozzarella


  1. Preheat the oven to 200°C, gas mark 6. Place the broad beans in a pan of boiling water and simmer for 5-7 minutes, until tender. Drain and refresh under cold running water.

  2. Place the broad beans, soft cheese, garlic and basil in a food processor, season with freshly ground black pepper and pulse until combined, but still retaining some texture.

  3. Spoon the tomato and herb sauce evenly across the base of a large gratin or ovenproof dish. Place the broad bean filling in a piping bag or a clean plastic food bag with the corner snipped off and pipe into the cannelloni tubes. Put the cannelloni in the dish on top of the tomato sauce. Spoon the cheese sauce over the top, ensuring the pasta is covered. Sprinkle with the mozzarella.

  4. Bake on the top shelf of the oven for 35-40 minutes, until bubbling and golden. Serve with Waitrose Continental Salad.

Cook's tip

Swap fresh broad beans for frozen.

If using fresh pasta sheets, soften them slightly in a bowl of boiling water, drain and blot dry. Spread a little mixture on the edge of each one and roll up.


Waitrose Provence Rosé

Perfect salmon colour with hints of summer fruits and a crisp finish. Lovely on a summers evening.



Lemon and broad bean pastaLemon and broad bean pasta


  • Total time: 20 minutes 

Serves: 4


  • 300g essential Waitrose Elicoidali pasta
  • 300g frozen essential Waitrose Broad Beans
  • Zest and juice of 1 essential Waitrose Lemon
  • 250g essential Waitrose Italian Ricotta
  • 150ml semi-skimmed milk
  • 25g pack chives, chopped


  1. Cook the pasta in boilingwater for 11 minutes until tender, then drain and return to the pan.

  2. Meanwhile, cook the beans in boiling water for 3-4 minutes, then drain. Place half in a food processor with the lemon juice and pulse to make a paste. Stir this into the ricotta with the remaining beans, lemon zest and milk.

  3. Stir into the pasta and add the chives. Season to taste.

Broglia Gavi di Gavi DOCG

Great texture and precision, with distinctive greengage and almond notes on the palate. Fresh and dry, this is particularly characterful Gavi.


Broad Bean and Pancetta RisottoBroad Bean and Pancetta Risotto

  • Preparation time: 10 minutes
  • Cooking time: 30 minutes
  • Total time: 40 minutes

Serves: 2


  • 140g pancetta, cubed
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 550-600ml chicken stock
  • 185g Vialone Nano or other risotto rice
  • 3 tbsp dry vermouth
  • 1 bay leaf
  • 115g shelled broad beans (about 300g before shelling)
  • Salt and pepper
  • Freshly grated Parmesan


  1. Set a large saucepan over a medium-low heat. Add the pancetta. When its fat starts to melt, increase the heat slightly and fry until it begins to crisp. Strain off the fat and add the olive oil. Reduce the heat and add the onion and garlic. Fry gently for about 5 minutes until soft and golden.

  2. Meanwhile, heat the stock to simmering in a separate pan. When the onion is ready, stir in the rice and cook, stirring, for 2 minutes. Mix in the vermouth and simmer briskly until evaporated. Add the bay leaf and a ladleful of hot stock to the rice. Return to a simmer and stir regularly as the liquid is absorbed.

  3. Continue the process, adding a ladleful of stock as the last is absorbed. After 10 minutes, stir in the beans. Cook for 8-10 minutes more. The risotto is ready when the rice grains are separate but tender, with a slight bite. Adjust the seasoning. Serve piping hot with lots of Parmesan.

Domaine de Costebelle Limoux

Complex aromas of ripe fruit. A fresh flavour with a full body and a touch of grilled brioche on the finish. With flavours of peach, melon and a touch of spice, this Chardonnay is ideal with richer chicken dishes.

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