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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, mangoes


See more Recipes from Waitrose

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Grilled Gamon with Paprika Spice Rub & Mango Mojo

Cuban-style mango mojo is similar to fresh mango chutney or salsa. Its sweet spiciness would make a good match for any grilled meat or curry.

(Prep. time 15-20 mins, cooking time 10-12 mins, serves 4)


  • 2 large ripe mangoes
  • Juice of 2 limes
  • ½ fresh red chilli, deseeded and chopped (optional)
  • 1 pack fresh coriander, finely chopped
  • 2 tsp dark brown soft sugar, plus a pinch for the mojo
  • 1 tsp ground cumin
  • 1 tsp ground paprika
  • 3 tbsp olive oil
  • 4 x Waitrose Smoked British Gammon Steaks, about 175g each


1. For the mojo, peel and remove the flesh from the mangoes. Dice a quarter of the mango flesh and set aside. In a blender, purée the remaining mango with the lime juice, then stir in the chilli (if using), coriander and diced mango. Add a pinch of sugar to taste.

2. Preheat the grill to high. Mix the sugar, spices and olive oil to a smooth paste. Spread the spice rub on both sides of the gammon steaks, then grill for 5-6 minutes on each side, basting once or twice with the cooking juices. Pierce the steaks with a skewer: the meat is cooked when the juices run clear. Serve immediately with the mojo.

Pain Perdi of Caramelised Pineapple

(Serves 6)


  • Caramelised pineapple
  • 75g caster sugar
  • 1 small golden pineapple, peeled and cored
  • 50g unsalted butter
  • Coconut ice cream
  • 300ml coconut cream
  • 150ml double cream
  • 75g caster sugar
  • 30ml Malibu
  • 4 egg yolks
  • Garnishes
  • 1 very fresh vanilla pod
  • 6 wafer-thin slices of the pineapple to be used later for caramelising stock syrup, see recipe
  • Mint tips
  • Lemon confit
  • 1 lemon
  • Stock syrup, see recipe
  • Mango compote
  • 100ml water
  • 100g caster sugar
  • 2 mangoes
  • 1 fresh vanilla pod, split and seeds scrapped
  • Pain perdu
  • 105g caster sugar
  • 25ml rum
  • 25g unsalted butter
  • 10g caster sugar
  • 1 small raisin and walnut loaf
  • 250ml milk
  • 1 egg yolk
  • 1 egg
  • Spicy syrup
  • 75ml water
  • 150g caster sugar
  • 1 teaspoon red chilli, finely chopped
  • 1 teaspoon fresh ginger, finely chopped
  • 1 pinch black pepper
  • 1 banana, puréed
  • 25ml dark rum
  • 1 fresh vanilla pod, finely sliced
  • Stock syrup
  • 100ml water
  • 100g caster sugar


1. To make the coconut ice cream, bring the coconut milk and the double cream to the boil. Meanwhile, whisk the egg yolks and sugar together. Add 1/3 of the boiled liquid to the yolks and sugar. Whisk thoroughly and add this mixture to the remaining liquid. Cook until the mixture thickens, stirring constantly with a wooden spoon.

2. Pass through a strainer and allow to cool. Add the Malibu and churn in an ice-cream machine or place in a plastic tray suitable for the freezer. If you do not have a churner, stir the ice cream every ¼ hour until it freezes. This will take a couple of hours. The ice cream can be made the day before, but be sure to remove it from the freezer to soften a bit before serving.

3. To make the stock syrup, dissolve the sugar into the water on a low heat. Simmer for a few minutes until it thickens slightly. Allow to cool.

4. Place the wafer-thin slices of pineapple on silicon sheets and brush both sides lightly with some stock syrup. Place in the oven at 110˚C/gas 1/4 for 1 ½ hours.

5. Cut the vanilla pod in half, so you have 2 short sticks. Cut down one side of the vanilla pod, so that it can be flattened. When flat, cut into very fine strands. Roll the strands in the sugar, and place in the oven at 110˚C/gas 1/4 for 1 ½ hours.

6. To make the spicy syrup, cook the sugar and vanilla, bringing them to a light, amber caramel. Take off the heat and add the chilli, ginger and pepper and let it cook for a further minute. Add the banana, rum and water, and allow to simmer for a further 5 minutes. Any caramel that hardens when the liquids are added will dissolve if the mixture is stirred while cooking. Remove from the heat and allow to cool.

7. Cut the remaining pineapple into 6 even slices. Over a low heat, put the sugar into a dry pan and cook until it dissolves. Add the butter to form a light caramel. Now add the pineapple slices and cook on each side on a low heat for 2 minutes. Then add the spicy syrup and cook for a further 5 minutes on a low heat. Allow the pineapple to cool in the syrup and macerate for an hour.

8. Peel and dice the mango. Bring the water to the boil, adding the sugar and the vanilla, and allow to reduce slightly. Add the diced mango, remove from the heat immediately and leave to cool.

9. Peel the lemon with a wide swivel peeler. Remove any white pith from the strips with a small knife, so that you have wide but very flat strips. Cut the strips into fine julienne. Blanch in boiling water for 1 minute, then refresh in cold water. Repeat the blanching process 2 more times. Simmer in the rest of the stock syrup for 15 minutes. Remove and allow to cool.

10. Remove the crusts from the loaf and cut 6 generous slices. Beat together the milk, sugar, egg and rum. Place the bread slices in the milk mixture until they are thoroughly soaked. Combine the butter and sugar and heat in a frying pan until very hot. Add the soaked bread and reduce the heat. Cook for 2 minutes on each side, until they colour and go crispy. Remove, place on some kitchen roll and keep warm.

11. To serve, gently warm the mango compote and spoon onto the centre of the plate. Place a few of the pieces of mango around the side of the plate, and cover with some spicy syrup. Put the bread on top of the mango and place the caramelised pineapple on top of that. Stick the vanilla sticks into the pineapple. Ball the coconut ice cream and place on the pineapple. Top with a pineapple wafer. Place some lemon confit on the mango compote, and top with the mint tips.



Thai Style Beef Salad with Mango & Papaya

The sweetness of the mangoes and papayas complements the aromatic coriander, chilli and soy sauce in this warm salad.

(Prep. time 15 mins plus 20 mins marinating time, cooking time 10 mins, serves 4)


  • 2 x 225g Aberdeen Angus sirloin steaks
  • 3 tbsp olive oil
  • Juice of 1 lime
  • 1 clove garlic, finely chopped
  • 2 tsp crushed chilli flakes
  • 2cm piece fresh root ginger, grated
  • 1 tbsp dark soy sauce
  • 50g beansprouts
  • 1 pack fresh coriander
  • 1 medium mango, peeled, stoned and sliced
  • 1 small papaya, peeled, deseeded and sliced


1. Place the steaks in a shallow, non-metallic dish. Mix together the oil, lime juice, garlic, chilli flakes, ginger and soy sauce. Pour over the steak and marinate in the fridge for 20 minutes.

2. Heat a frying pan until very hot. Add the steak and cook for 2-3 minutes each side. (This gives a medium steak, if you prefer rare or well done steak, adjust the cooking time.) Remove from the pan and place on a board. Cover with foil and leave to rest for 3 minutes.

3. Pour the marinade into the frying pan with the beansprouts and bubble for 1-2 minutes. Cut the steaks into thin strips. Chop half the coriander and strip the leaves from the rest.

4. Mix together the steak, chopped coriander, mango and papaya, then pile onto serving plates. Add the marinade and beansprouts, then garnish with the coriander leaves.


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