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Planning Retirement Online

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, Potatoes.

The recipes are divided into three courses, so you can take your pick, and easily prepare your own meal.

See more Recipes from Waitrose



Courgette and Blue Cheese Tortilla

  • Vegetarian
  • Nut Free
  • Gluten Free
  • Preparation time:20 minutes
  • Cooking time:25 minutes
  • Total time:45 minutes 

Serves: 4


  • 200g Jersey Royal or new potatoes, scrubbed
  • 2 tbsp olive oil
  • 2 small courgettes, thinly sliced
  • 2 cloves garlic, crushed
  • 3 large eggs
  • 75g Cashel Blue Cheese, crumbled
  • 1 small onion, chopped


  1. Cook the potatoes in boiling water for 10-15 minutes, until tender. Drain well and set aside until cool enough to handle
  2. Meanwhile, heat 1 tbsp of the oil in a 20cm non-stick frying pan with an ovenproof handle and cook the onion and courgettes for 5-6 minutes, turning occasionally, until softened. Add the garlic and cook for another minute. Remove from the heat and set aside.
  3. Slice the potatoes approximately 5mm thick. Beat the eggs in a large mixing bowl and season. Gently fold in the potatoes and the courgette mixture. Wipe the frying pan clean with kitchen towel, then add the remaining oil. Place over a medium heat and pour in the egg mixture. Spread the potatoes and courgettes evenly, then push the blue cheese into any gaps. Cook over a gentle heat for 5-6 minutes or until almost set.
  4. Preheat the grill to high. Place the tortilla under the grill for 2-3 minutes, until golden and set, then slide it out of the pan onto a chopping board. Cut into wedges to serve.

Cook's tips

Wrap each wedge separately in foil to take on your picnic. If you prefer, cut the tortilla into small squares to serve as a nibble.

We recommend the Apothic Red Winemaker’s Blend £9.99 with this starter.

Leek and white bean soup

A recipe you can make in advance is always a good idea on special occasions. Prepare this the day before and gently reheat to serve. Great served in dainty espresso cups as a canapé too.

  • Vegetarian
  • Christmas
  • Preparation time:10 minutes
  • Cooking time:30 minutes

Serves: 2, as a starter


1 tbsp olive oil
1 leek, thinly sliced
1 clove garlic, roughly chopped
175g King Edward potatoes, peeled and diced
410g can essential Waitrose Cannellini Beans, drained and rinsed
500ml hot Cooks' Ingredients Vegetable Stock
2 tbsp chopped flat-leaf parsley
1 tsp Waitrose Cooks' Ingredients Truffle-Infused Extra Virgin Olive Oil


  1. Warm the oil in a large pan over a medium heat and cook the leek and garlic for 5 minutes until softened. Add the potato, beans, hot stock and 100ml hot water. 
  2. Bring to the boil then cover and simmer gently for 20 minutes until the vegetables are very tender.
  3. Using a slotted spoon, remove and reserve about a quarter of the vegetables. Purée the contents of the pan with a hand blender. Return the reserved vegetables to the pan and stir in the chopped parsley.
  4. Ladle the soup into bowls and drizzle over the truffle oil. Serve warm.

Cook's tips

Try stirring 1–2 tbsp of cream in with the parsley for a creamy finish. This soup will freeze for up to a month. Thaw fully and reheat thoroughly before serving.

We recommend the Waitrose Soave Classico £7.49 with this starter.

Sweet potato wedges with pineapple ketchup

Great for all the family these easy wedges are perfect when served with this deliciously fruity home made ketchup.

  • Vegetarian
  • Preparation time:20 minutes, plus cooling
  • Cooking time:25-30 minutes

Serves: Serves 2-4 (makes approx 1 litre ketchup)


2 tbsp olive oil
4 echalion shallots, finely sliced
6cm piece fresh root ginger, peeled and grated
1/2 tsp ground cloves
1/2 tsp ground cinnamon
6 all spice berries
4 cloves garlic, peeled and halved
1 large Waitrose Supersweet Pineapple, peeled, core removed, flesh chopped
200ml cider vinegar
200ml pineapple juice
Juice 3 limes
200g brown sugar
2 tbsp sundried tomato paste

For the wedges:

4 sweet potatoes, scrubbed
2 tbsp olive oil
1 tsp sweet smoked paprika
1 tbsp finely chopped fresh rosemary


  1. Place the oil and shallots in a medium saucepan over a medium heat and cook for 5 minutes until softened.  Add the ginger, spices and garlic and cook for 5 minutes more.
  2. Add the prepared pineapple, vinegar, pineapple juice, lime juice, sugar and tomato paste and bring to a simmer.  Lower the heat and continue to cook for 25 minutes, until slightly thickened and reduced and the pineapple is starting to break down.
  3. Remove from the heat and leave to cool before puréeing with a hand blender.  Tip into a sieve over a bowl and push the purée through with the back of a spoon.  Pour the strained ketchup into sterilised bottles and store in a cool dry place for up to 3 months.
  4. To make the wedges, preheat the oven to 200°C, gas mark 6.  Cut the potatoes into long thin wedges.  Toss in the oil, paprika and some salt and spread out in a single layer across 2 baking sheets.  Bake in the oven for 25-30 minutes until golden.  Scatter with the chopped rosemary and serve with the pineapple ketchup.
We recommend The Ned Sauvignon Blanc £10.99 with this starter.

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