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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, chocolate


See more Recipes from Waitrose

Main Courses

Beef with chocolate, spiced beans & coriander soured cream

  • Preparation time:15 minutes
  • Cooking time:120 minutes
  • Total time:2 hours 15 minutes   

Serves: 4 - 6


1 tbsp olive oil
400g essential Waitrose British Diced Braising Steak
1 large onion, finely chopped
1 medium carrot, diced
1 clove garlic, finely chopped
2 tsp ground cumin
2 tsp sweet smoked paprika
½-1 tsp chilli powder, depending on taste
1 tbsp dried oregano
2 tbsp sun-dried tomato paste
500ml beef stock
350g pack Epicure Rustic Six Bean Mix
350g sweet potatoes, scrubbed and cut into 1cm cubes
15g dark chocolate, cubed
170ml tub soured cream
28g pack fresh coriander, chopped


1. Preheat the oven to 200°C, gas mark 6. Heat the olive oil in a flameproof casserole. Add the beef and brown on all sides over a high heat. Remove with a slotted spoon and set aside. Add the onion, carrot and garlic to the pan and cook over a medium heat for 3 minutes until softened. Add the cumin, paprika, chilli powder and oregano and cook for a further minute. Return the beef to the pan and stir in the tomato paste, stock and seasoning to taste, cover and cook for 1½ hours.

2. Add the beans and potatoes to the dish, return to the oven, covered, for 30 minutes until the sauce has thickened and the potatoes are tender. Stir in the chocolate and allow to warm through and melt.

3. Mix the soured cream with the coriander and serve with the beef, a green salad and warm tortillas.

Trivento Reserve Malbec £8.00 

A delicious, soft Malbec, aged in oak and brimming with plum and raspberry characters, this red wine is great with steaks and casseroles.

Venison sausages with balsamic chocolate glaze

Venison sausages work really well in this recipe, but you can use any other game sausages or regular sausages. Serve with a buttery sweet potato or parsnip mash and seasonal green vegetables

  • Preparation time:10 minutes
  • Cooking time:25 minutes
  • Total time:35 minutes 

Serves: 2


  • 2 tbsp olive oil
  • 380g Pack Henry Walker & Son Venison And Pork Sausages
  • 1 Large red onion, cut into wedges
  • A good pinch caster sugar
  • A good pinch ground cinnamon
  • ½ tsp Marigold Swiss Vegetable Bouillon Powder
  • 1 tbsp Balsamic glaze
  • 1½ tbsp Grated bitter chocolate, e.g. Willie's Supreme Peruvian Black


  1. In a small frying pan, gently fry the sausages in the oil, turning them frequently until evenly browned. Transfer to a plate and tip the onion into the pan. Add the sugar and cook, stirring frequently, for about 10 minutes until deep golden and beginning to caramelise.
  2. Add the cinnamon, stock powder and 100ml cold water then return the sausages to the pan. Cook gently for 10 minutes, until cooked through.
  3. Pile the sausages and onions onto warmed serving plates. Add the balsamic glaze and chocolate to the pan and cook over a very gentle heat until the chocolate has melted and the mixture is glossy. Add 2-3 tbsp cold water if the mixture is too thick, then spoon over the sausages and onions to serve.

Waitrose Reserva Chilean Carménère £7.49 

A member of the Cabernet family of grapes, Carménère wines boast flavours that are reminiscent of dark chocolate and tobacco. Part of a delicious range made exclusively for Waitrose.

Beef Stew With Mushrooms And Double Chocolate Stout

There is nothing to beat a big, steaming casserole of meaty beef and mushroom stew on a chilly evening. When it's good, it is wonderful and repays the hours of slow simmering. Serve with buttery mash – lots of it – and carrots.

  • Preparation time:45 minutes
  • Cooking time:120 minutes to 195 minutes
  • Total time:2 hours 45 minutes to 4 hours   

Serves: 6


  • 1kg shin of beef or stewing steak, trimmed and cubed
  • 2 tbsp plain flour, seasoned
  • 3 tbsp sunflower oil
  • 4 rindless back bacon rashers, cut into short strips
  • 2 onions, peeled and roughly chopped
  • 1 bouquet garni of 2 sprigs parsley, 1 bay leaf, 2 sprigs thyme
  • 400ml double Chocolate Stout or guinness
  • 2 tbsp tomato purée
  • ½ tbsp caster or granulated sugar
  • 250g button mushrooms, wiped and halved
  • 25g butter


  1. Preheat the oven to 150°C, gas mark 2. Toss the cubes of beef in the flour. Heat half the oil in a large frying pan over a moderate heat. Add one third of the beef and brown on all sides. Take the first batch out, and place in a casserole. Repeat with half the remaining beef, and then the last lot, adding more oil when necessary. Fry the bacon and onions gently in the pan, until the onions are tender and translucent. Tip them over the meat in the casserole. Tuck in the bouquet garni and season the contents with salt and pepper.
  2. Return the frying pan to the heat and add the beer. Bring up to the boil, scraping up the tasty brown residues stuck to the base of the frying pan. Stir in the tomato purée and sugar, then pour the mixture over the contents of the casserole. Add enough boiling water to cover the meat. Stir, cover and transfer to the oven. Leave the casserole to cook for 2–3 hours, stirring occasionally, until the meat is very tender.
  3. Fry the mushrooms in butter until lightly browned and tender. Stir into the casserole once the beef is done, then return to the oven, without the lid, for a further 15 minutes. Discard the bouqet garni before serving. Serve immediately, or if you’ve prepared the stew for serving later on, reheat the cooled stew thoroughly on the hob, allowing it to bubble for a good 4–5 minutes (adding a little extra water if necessary) before serving.

Try a creamy pint of Stout:

Drinking anything other than beer would seem odd with this combination of flavours. Try any rich wintry ale, although you might be happiest with a creamy pint of stout.

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