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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, Celeriac?


See more Recipes from Waitrose

Main Courses

Celeriac & blue cheese soufflés


  • Preparation time: 15 minutes
  • Cooking time: 30 minutes
  • Total time: 45 minutes 

Serves: 4


  • Small knob of butter, for greasing
  • 500g celeriac, peeled and cubed
  • 3 tbsp half-fat crème fraîche
  • 150g blue cheese such as Stilton, Roquefort or Gorgonzola
  • 4 large Waitrose British Blacktail Free Range Eggs, separated
  • Green salad, to serve


  1. Preheat the oven to 200°C, gas mark 6. Lightly grease 4 x 250ml individual ramekin dishes

  2. Place the celeriac in a steamer set over a pan of gently simmering water. Cover and steam for about 8 minutes until very tender when pierced with a knife.

  3. Place the cooked celeriac in a food processor with the crème fraîche and blue cheese and blitz until smooth. Transfer to a bowl and stir in the egg yolks one at a time, beating well after each addition.

  4. In a separate bowl, beat the egg whites using an electric hand whisk until soft peaks form. Using a large metal spoon, lightly fold the egg whites into the celeriac mixture until well combined.

  5. Spoon into the prepared dishes and cook for 20 minutes until risen and golden. Serve swiftly with salad on the side.

Freezing Tip
These freeze well once cooked. Leave to cool completely, turn out of the ramekins, pack into bags then label and freeze for up to 3 months. To reheat, thaw completely and bake for 10–12 minutes at 180°C, gas mark 4 until piping hot.

Atlantique Sauvignon Blanc

"As recommended by Jane MacQuitty The Times wine critic".

Bright and vibrant with fresh citrus aromatics and flavours of apple and ripe pears.


Celeriac mash with duck breast

Celeriac, also called root celery, is certainly no beauty – but don't let appearances put you off. Beneath that gnarled and knobbly exterior lies a pale root, marbled with fine lines of green and brown. Its beauty is in its flavour – reminiscent of celery stalks but sweeter, more subtle, and with a peppery note. You can eat it raw, but it needs to be blanched to be included in salads as it discolours after peeling. For a classic French remoulade, it is grated and married with mustard dressing, but it can also be sautèed, steamed, boiled or purèed, and enjoys a squeeze of lemon juice or a grind of nutmeg. For a more mellow flavour, partner it with potato for a creamy mash. Ideal for slow cooking, it can be used instead of swede in casseroles, or diced, tossed in olive oil and roasted to intensify its flavour. Enjoy the fresh flavours of this creamy celeriac mash with the richness of pan-fried duck breast.

  • Preparation time: 10 minutes
  • Cooking time: 20 minutes
  • Total time: 30 minutes 

Serves: 4


  • 1 medium-sized organic celeriac (600g)
  • 400g organic white potatoes (about 3-4 medium), peeled and cut into pieces
  • 4 Waitrose Free Range Duck Boneless Breasts, with skin
  • 20g pack flat-leaf parsley, finely chopped
  • Juice of 1 lemon
  • 2 tbsp olive oil
  • ½ x 100g pack watercress



  1. Using a sharp knife, remove the outer skin of the celeriac, then cut into chunks. Place the celeriac and potatoes in a large pan, cover with cold water, bring to the boil, then cook for 15 minutes or until tender.

  2. Meanwhile, using a sharp knife, score the skin of the duck breasts in a lattice pattern. In a large preheated frying pan over a high heat, cook the duck skin side down for 5 minutes to brown, regularly pouring off the fat into a bowl. Season and cook for a further 10 minutes, turning halfway through, until the juices run clear. Remove the duck breasts from the pan and allow to rest in a warm place for 10 minutes.

  3. Meanwhile, drain the celeriac and potato thoroughly, return to the pan and mash together with chopped parsley, lemon juice, 1 tablespoon of the olive oil and seasoning.

  4. Toss the watercress in the remaining olive oil and season. Slice the duck breasts. Serve the celeriac mash on warmed plates with the dressed watercress and the slices of duck, spooning over any juices from the pan.

Mischief and Mayhem Pinot Noir Red Burgundy

"An easy-drinking red with plenty of fruit"
Lovely scents of strawberry, raspberry and vanilla. Soft and round on the palate with juicy cherry fruit and spice notes. This is delicious to drink by itself, or paired with seared tuna, roast chicken or charcuterie.

Carrot & broccoli with celeriac rost topping


  • Preparation time: 15 minutes
  • Cooking time: 30 minutes
  • Total time: 45 minutes

Serves: 4


  • 2 large carrots, sliced
  • 1 head broccoli, cut into florets
  • 1 small celeriac, coarsely grated
  • 200g essential Waitrose Lighter Soft Cheese
  • 50ml semi-skimmed milk
  • 2 tbsp creamed horseradish sauce
  • 25g pack fresh flat-leaf parsley, chopped



  1. Preheat the oven to 220°C, gas mark 7. Cook the carrots and broccoli in a large pan of boiling water for 5 minutes. Remove with a slotted spoon. Add the celeriac to the same water and cook for 3 minutes then drain.

  2. Heat the soft cheese and milk in the pan then stir in the carrots and broccoli. Transfer to an ovenproof dish.

  3. Mix the celeriac with the horseradish and parsley and spoon over the carrot mixture. Bake for 30 minutes until golden.

Cellier des Dauphins Côteaux des Baronnies

"Deliciously rich ripe & smooth blend from Southern Rhône"
Coteaux des Baronnies is a delicious blend from Southern Rhône. This wine is bursting with aromas of ripe cherries and redcurrants. Deliciously rich and smooth the summer berry theme continues on the palate.

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