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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, Cranberries.

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

See more Recipes from Waitrose



Mini Toads with Cranberry Gravy

Children will love these puffy little toads-in-the-hole as much as you will. The cocktail sausages can be found in the chiller cabinet.

  • Christmas
  • Preparation time:15 minutes
  • Cooking time:30 minutes to 35 minutes
  • Total time:45 minutes to 50 minutes 

Serves: 4


  • 3-4 tbsp sunflower oil
  • 24 cocktail sausages (from a pack of Waitrose 36 Assorted Cocktail Sausages)
  • 50g plain flour
  • 1 medium egg, beaten
  • 150ml milk
  • 300g tub Joubère Fresh Beef Gravy
  • 2 tbsp cranberry sauce


  1. Preheat the oven to 220°C, gas mark 7. Brush a shallow 12-hole muffin tin liberally with oil. Place 2 sausages in each tin hole, then place the muffin tin in the oven to cook the sausages for 10 minutes.
  2. Meanwhile, place the flour in a bowl with a little salt. Make a well in the centre and add the egg. Beat the egg lightly, then gradually whisk in the milk, drawing the flour into the centre to make a smooth batter.
  3. Remove the tin from the oven. Pour a little batter into each hole and return to the oven for 20-25 minutes until the batter has risen and is golden and crisp.
  4. Meanwhile, heat the gravy with the cranberry sauce in a small pan. Simmer for 5 minutes, stirring until hot. Serve 3 'toads' per person with broccoli and green beans, and the gravy.

Cook's tips

Freeze the remaining 12 sausages from the pack or make a cocktail nibble: wrap each sausage in a thin slice of bacon and place in the oven at 200°C, gas mark 6 for 10-12 minutes until the bacon is crisp.


Herby Goat's Cheese and Sticky Figs on Toast

  • Preparation time:10 minutes
  • Cooking time:5 minutes
  • Total time:15 minutes 

Makes: 12


  • 125g dried or fresh figs, cut into 12 pieces or wedges
  • 2 tbsp balsamic vinegar
  • 1 tbsp cranberry jelly
  • 150g soft, spreadable goat's cheese
  • 3 tbsp chopped mixed herbs, such as chives, parsley and mint
  • 12 Krisprolls


  1. Put the figs in a frying pan with the balsamic vinegar. Place over a medium heat and cook, tossing, for 2 minutes, until glazed. Add the cranberry jelly and cook for another 2 minutes till the figs are really sticky.
  2. Mix the goat's cheese with the herbs and spread on to the Krisprolls. Top with a warm sticky fig and some pan juices, and serve.

Cranberry chilli relish with oatcakes

This spicy preserve fills several small jars, making it perfect for a Christmas gift.  It will keep for up to a month. Store in the fridge once the jars are opened.

  • Vegetarian
  • Christmas
  • Preparation time:40 minutes
  • Cooking time:1 hour 5 minutes
  • Total time:1h 45m

Makes: Makes 1.1kg relish and 15 oatcakes


For the relish:

500 g cooking apples
500 g cranberries
400 ml cranberry juice
2 red chillies, deseeded and finely chopped
500g granulated or caster sugar

For the oatcakes:

100g medium oatmeal
½ tsp sea salt
100g plain wholemeal flour, plus a little extra for dusting
65g butter, cut into small pieces



  1. Roughly chop the apples but don’t peel or core them as the fruits will be strained after cooking. Put the apples, cranberries, juice and chillies in a large saucepan. Bring to the boil, cover with a lid and reduce the heat. Cook gently for about 20 minutes until soft and pulpy.
  2. Press the mixture through a sieve, extracting as much pulp as possible. Return to the cleaned pan with the sugar.
  3. Cook over a gentle heat until the sugar has dissolved. Cook for a further 15 minutes, stirring frequently, until the mixture is thick and pulpy. Ladle into sterilised jars. Cover and label.
  4. For the oatcakes, preheat the oven to 170°C, gas mark 3. Grease a large baking sheet. Put the flour, oatmeal and salt in a food processor. Add the butter and blend until the mixture starts to come together. Then add about 4-5 tsp water to make a firm dough.
  5. Roll out thinly on a lightly floured surface. Cut out 6cm rounds using a cookie cutter. Transfer to the baking sheet. Re-roll the trimmings to make extra biscuits. Bake for about 30 minutes until crisp and pale golden. Cool on a wire rack before wrapping.

Cook's tips

Can be prepared in advance.

Move on to Main Courses

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