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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, Lamb.


See more Recipes from Waitrose

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Lamb And Tomato Bake With A Cheese And Yoghurt Topping

This Greek-inspired bake, layered with ground lamb and sliced tomatoes, makes a great family supper.

  • Preparation time:15 minutes
  • Cooking time:50 minutes to 60 minutes
  • Total time:1 hour 5 minutes to 1 hour 15 minutes 

Serves: 4


  • 500g pack fresh ground lamb
  • 2 x 400g cans Waitrose Chopped Italian Tomatoes with Olive Oil and Garlic
  • ½ tsp Waitrose Cooks Ingredients A Good Pinch Of Wild Rosemary
  • 25g pine nuts
  • 3 Jack Hawkins Slicing Tomatoes, thinly sliced
  • 150g pot Total 0% Fat Greek Yoghurt
  • 1 egg, beaten
  • 25g Parmigiano Reggiano, grated


  1. Fry the lamb in a large non-stick frying pan for 5-6 minutes, stirring regularly until lightly browned. Drain any excess fat.
  2. Stir in the canned tomatoes and rosemary, then allow to simmer for 15-20 minutes until the lamb is thoroughly cooked. Add the pine nuts.
  3. Preheat the oven to 200°C, gas mark 6. In the base of a 23cm x 19cm x 4cm lasagne dish, place a layer of sliced tomato thenspoon over half the lamb mixture. Repeat with more tomato slices and the rest of the lamb then top with the remaining tomato.
  4. Mix the yoghurt and egg together and spoon over the top. Sprinkle with the Parmigiano Reggiano and bake for 30-35 minutes, or until the topping is starting to brown.
  5. Serve with a fresh Greek-style salad of tomatoes, olives, cucumber and crumbled feta cheese, drizzled with lemon juice and olive oil.

Cook's tips

Make the lamb filling up to 24 hours ahead to allow the flavours to develop. Cover and leave to cool, then chill until ready to assemble and cook. Add an extra 10 minutes or so to the final cooking time.

531345 L'Arene des Anges Costieres de Nimes £8.99

This is a supple, rounded and satisfying wine with the ripe and spicy black fruit that is so typical of the Rhone. Medium to full bodied and with smooth tannins.


Speedy summer lamb tagine

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

Serves: 4


1 tsp vegetable oil
1 red onion, sliced
400g Welsh Diced Lamb Leg
Bart Moroccan-Style Salt
1 green chilli, deseeded and thinly sliced
300g pack Waitrose Red Choice Tomatoes, roughly chopped
400g can essential Waitrose Cannellini Beans, drained and rinsed
8 LOVE Life Soft Dried Apricots, quartered
600ml hot chicken stock
300g couscous 
Grated zest and juice of 1 lemon
Fresh coriander leaves, to serve


1. Heat the oil in a large frying pan. Add the onion and lamb, season generously with the Moroccan-style salt and stir-fry for 5 minutes.

2. Add the chilli and tomatoes and cook for 5 minutes until the tomatoes are softened and pulpy. Stir in the cannellini beans, apricots and 150ml of the stock and simmer for a further 10 minutes.

3. Meanwhile, place the couscous in a large heatproof bowl with the lemon zest and juice and cover with the remaining 450ml hot stock. Set aside for 5 minutes until the liquid has been absorbed.

4. Break up the couscous with a fork, spoon between 4 shallow bowls then top with the tagine. Scatter with coriander leaves to serve.

Cook’s tip

A traditional tagine is made with chickpeas but this one uses cannellini beans. Why not try it with borlotti or kidney beans for a change?

803328 Judith Beck Zweigelt - £10.99

This fresh, juicy red is a fabulous example of the Zweigelt grape with its soft cherry fruit flavours. The refreshing crisp feel and elegant spiciness on the finish make it a versatile food match.

Oregano Lamb Cutlets with Spicy Basmati Rice and Tomatoes

A simple to prepare but flavour-packed main course with tender lamb in a gutsy marinade.

  • Preparation time:15 minutes
  • Cooking time:15 minutes
  • Total time:30 minutes 

Serves: 6


  • 2 red chillies, deseeded and chopped
  • ½ x 15g pack fresh oregano
  • 2 cloves garlic, chopped
  • 1 tsp balsamic vinegar
  • 2 tsp olive oil
  • 12 Waitrose Hand-cut Lamb Loin Cutlets
  • 4 English tomatoes, roughly chopped
  • 1 tsp Bart Smoked Paprika
  • 400g basmati rice


  1. Place the chillies, oregano and garlic in a mortar with a large pinch of coarse salt and pound with a pestle to make a rough paste. Stir in the balsamic vinegar and 1 teaspoon of the oil.
  2. Rub the paste into the cutlets and place in the fridge to marinate for 10 minutes.
  3. For the rice, heat the remaining oil in a large pan and cook the tomatoes with the paprika for 2-3 minutes until softened. Add the rice and 700ml cold water. Bring to the boil then simmer gently, uncovered, for 10 minutes until the rice is tender and the liquid has been absorbed. Turn off the heat and cover to keep warm.
  4. Meanwhile, preheat the grill to medium and place the cutlets on the grill rack. For medium cooked lamb, grill for 5-7 minutes on each side until evenly browned but slightly pink in the centre. Serve the lamb with the red rice and seasonal steamed vegetables, such as peas, spinach and runner beans.

Cook's tips

The chilli and oregano marinade can be used on all cuts of lamb. Try it with steaks or rub over a whole leg of lamb and roast according to pack instructions. Use fresh rosemary or thyme if oregano is unavailable.

823338 Viña Tondonia Lopez Heredia Reserva - £27.99

This highly respected bodega, situated next to the railway station in Haro, produces exquisite wines of fine pedigree. Light, very traditional with a gossamer texture and a very finely balanced finish. Glorious with new-season lamb

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