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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, Sweetcorn.


See more Recipes from Waitrose

Main Courses

Sausage & pepper casserole

  • Total time:30 minutes 

Serves: 4


454g essential Waitrose British Pork Sausagemeat
1 tbsp oil
1 essential Waitrose Red Pepper, diced
350g pot essential Waitrose Tomato And Basil Sauce
195g can essential Waitrose Sweetcorn, drained
6 essential Waitrose Garlic Bread Slices


1. Preheat the oven to 200ºC, gas mark 6. Roll the sausagemeat into 16 balls. Heat the oil in a large frying pan and fry the balls for 4-5 minutes until browned. Add the pepper and cook for 1 minute. Stir in the tomato and basil sauce, 100ml water and sweetcorn and bring to the boil.

2. Transfer to an ovenproof serving dish and bake for 15 minutes. Add the garlic bread slices and bake for a further 7-8 minutes until golden.

Family Fish Pie with Two-Potato Topping

Families will love this golden fish pie with a sweet potato topping, prime cod and bacon. A complete meal in a dish, it's packed with nutrients.

  • Preparation time:30 minutes
  • Cooking time:60 minutes
  • Total time:1 hour 30 minutes  

Serves: 4 adults


  • 500g floury potatoes, such as King Edward, peeled and cut into 5cm chunks
  • 500g sweet potatoes, peeled and cut into 5cm chunks
  • 75g butter
  • 200g pack smoked Danish lardons
  • 1 bunch salad onions, thickly sliced
  • 200g tinned or frozen sweetcorn
  • 568ml carton semi-skimmed milk
  • 700g prime cod fillet, from the fish service counter, cut into large pieces
  • 50g plain flour


  1. Preheat the oven to 190°C, gas mark 5. Place the potatoes in a large pan of cold water, bring to the boil then add the sweet potatoes. Simmer for 15-20 minutes until both are tender. Drain thoroughly then mash with 25g of the butter, season and set aside.
  2. Place the bacon in a wide, heavy-based pan and cook gently until starting to release its fat. Increase the heat and fry for 5 minutes until crisp. Stir in the salad onion and sweetcorn then transfer to a pie dish about 25cm square x 5cm deep. Pour the milk into the bacon pan and add the cod. Bring to the boil and poach gently for 5-6 minutes, until the fish starts to turn opaque. Transfer the cod to a plate and strain the milk into a jug.
  3. In a medium, heavy-based pan, melt the remaining butter and stir in the flour using a wooden spoon. Cook for 2 minutes, stirring, then remove from the heat and add a little of the warm milk. Stir until the mixture is smooth before incorporating the rest of the milk. Return the pan to the heat and stir the sauce constantly until it comes to the boil. Simmer and cook for a further 2 minutes. Flake the fish into the sauce, discarding any liquid on the plate. Season and stir through, then pour into the pie dish.
  4. Pile the mash over the filling, spreading to the edges with a fork. Place in the oven and cook for 30 minutes, or until piping hot and the top is just starting to brown. Serve with broccoli or peas.

Cook's tips

Make the pie ahead, cover and chill. When ready to cook, place in a preheated oven at 180°C, gas mark 4 for about 45 minutes.

Sweetcorn and avocado salad

This quick and easy warm salad uses avocado and sweetcorn cooked on the barbecue for a great flavour.  Perfect as a main course or as a side dish.

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

Serves: 8


1 whole sweetcorn
1/2 tbsp olive oil
100g cherry plum tomatoes, quartered
1/4 cucumber, finely chopped
1 red chilli, finely sliced
3 limes, juice of 2 and 1 cut into wedges
4 avocados, peeled, halved and stones removed
2 tbsp avocado oil
1 tsp smoked paprika
1/2 x 28g pack fresh coriander, leaves only
Tabasco sauce, to serve


1. Preheat a griddle or barbecue to hot.  Brush the sweetcorn with the olive oil and season.  Place on the griddle or barbecue to cook for 10 minutes, turning frequently until charred and tender.  Remove from the heat and allow to cool.  Cut the kernels off with a sharp knife.

2. Place the tomatoes, cucumber, chilli and juice of 1 lime into a bowl and stir to combine.  Stir in the corn kernels and set aside.

3. Toss the avocado halves in the juice of 1 lime, brush with 1 tbsp of the avocado oil, season with smoked paprika and some sea salt.  Place cut-side down on the hot griddle or barbecue and cook for 3-4 minutes.

4. Remove from the heat, place on a serving plate, drizzle with the remaining avocado oil, scatter with the corn salsa and tear over the coriander leaves.  Serve immediately with lime wedges and Tabasco sauce.

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