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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, Feta.

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

See more Recipes from Waitrose



Beetroot and Feta Parcels

These crisp, savoury parcels are easy to make and packed full of flavours. They make a great starter or midweek lunch, or try mini versions as a canapé.

Preparation time: 10 minutes
Cooking time: 10 minutes to 15 minutes
Total time: 20 minutes to 25 minutes 25 minutes

Makes: 4 parcels


  • 8 sheets Cypressa filo pastry (chilled)
  • ½ tsp Bart Baharat spice mix
  • 40g butter, melted
  • 180g Waitrose Organic Cooked Beetroot (in the fruit and veg section)
  • 235g pack Waitrose Moroccan Couscous salad (chilled)
  • 50g Kolios Organic Feta, cubed
  • 1 tsp cumin seeds
  • Waitrose Baby Leaf Salad, dressed to serve


1. Preheat the oven to 200ºC, gas mark 6. Lay 2 of the Cypressa Fillo sheets out on a flat surface. Stir the spice mix into the melted butter. Brush a little of the flavoured butter sparingly over 1 sheet and place the other sheet on top.

2. Cut the beetroot into small chunks and place in a bowl. Add the couscous salad, feta and seasoning and mix to combine. Spoon a quarter of this mixture along 1 of the, short ends of the pastry.

3. Tuck the long edges of the pastry in to enclose the ends of the beetroot mixture, then start rolling from the short end of the pastry to make a rectangular parcel (like a plump spring roll). Brush the seam with butter to seal. Place onto a non-stick baking tray. Brush the top of the pastry with a little more butter and scatter some cumin seeds over the top.

4. Repeat with the remaining ingredients to make a further 3 parcels. Place in the oven and bake for 10-15 minutes or until golden brown and crisp. Serve with the dressed salad leaves.

Pea and Mint Soup with Crumbled Feta

Pea and mint is a classic combination - and this soup shows why. It's refreshing and sweet, and the salty feta rounds off the flavours.

Preparation time: 25 minutes
Cooking time: 20 minutes to 25 minutes
Total time: 45 minutes to 50 minutes 50 minutes

Serves: 6 - 8


  • 50g butter
  • 5 shallots, finely chopped
  • 350g floury potatoes, eg Marfona, Cara or Maris Piper, peeled and cubed
  • 1.2 litres hot vegetable stock
  • 500g pack Waitrose Frozen Garden Peas
  • 200ml tub Waitrose Crème Fraîche
  • 100g Cypressa Greek Feta cheese, crumbled
  • 1 pack fresh mint
  • Salt and freshly ground black pepper


1. Melt the butter in a large pan, add the shallots and fry gently for 5 minutes, or until softened but not browned. Add the potatoes and stir well. Pour in the stock, add 3 sprigs of mint and seasoning and bring to the boil. Cover and simmer for 10-12 minutes, or until the potatoes are tender.

2. Add the peas and cook for 3 minutes, or until tender. Pour the soup into a food processor or blender (you will need to do this in several batches) and process until smooth.

3. Return the soup to the pan and stir in the crème fraîche. Heat gently, stirring, for a further 1-2 minutes. Taste and season.

4. Chop the remaining mint and stir half into the soup. Spoon the soup into cups or bowls and sprinkle with the feta and remaining mint.

Cook's tips

If you want to get ahead, this soup can be made up to the end of step 2, then frozen for up to a month. Defrost overnight in the fridge, heat through and continue as step 3, to serve.



Watermelon, Feta, Purple and Green Basil Salad

This is refreshing, easy to assemble and looks gorgeous.

Serves: 6


  • 1 pot of green basil
  • 1/2 watermelon
  • 1 pot of purple basil
  • 200g organic feta cheese
  • Waitrose Extra Virgin Olive OIl
  • Freshly ground pepper


1. Peel ½ watermelon and cut into 1cm slices and then into wedges. Place in a serving dish.
2. Scatter over half the leaves from a pot of purple and green basil and then crumble over a 200g pack Futura Organic Greek Feta and top with the remaining basil.

Serving tips

Serve drizzled with Waitrose Extra Virgin Olive Oil and a few twists of freshly ground black pepper.

Cook's tip

For added flavour you can sprinkle freshly chopped coriander over the cheese and chorizo before cooking. The rind of Port Salut is edible, but it can be removed before slicing if you prefer not to eat it.


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The above article is part of the features section of laterlife.com called laterlife interest. laterlife interest contains a variety of articles of interest for visitors to laterlife.com written by a number of experienced and new journalists.

It includes both one off articles and also associated regular columns of a more specialist nature such as Healthwise, Gardener's Diary, our regular IT question and answer section called YoucandoIT and there's also 'It could be you' by Maggi Stamp laterlife's counsellor on human relationships. 


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