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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, Cauliflower.

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

See more Recipes from Waitrose



Sherry-Bodega Cauliflower

The sherry makers of Jerez like to use their vinegar in an oil-and-vinegar dressing for a winter tapa. The crisp, aromatic topping counterpoints the soft texture and earthy flavour of the cauliflower. To complete the tapa-table, serve with a chilled glass of sherry (amontillado is good in cold weather) and a plate of sliced chorizo and quartered hard-boiled eggs, dressed with a few anchovy fillets, with good bread for mopping.

  • Preparation time:20 minutes, plus 1-2 hours marinating
  • Cooking time:10 minutes
  • Total time:1 hour 30 minutes to 2 hours 30 minutes  

Serves: 4


  • Dressing
  • 3 tbsp sherry vinegar
  • 1 garlic clove, finely chopped
  • 2 tbsp finely-chopped marjoram or parsley
  • 2 tbsp stuffed olives, sliced
  • Salt
  • Freshly ground pepper, or dried chilli flakes
  • 4 tbsp olive oil
  • 1 medium cauliflower, trimmed
  • To finish
  • 1 tsp sherry vinegar
  • 2 tbsp olive oil
  • 2 tbsp fresh breadcrumbs
  • 50g serrano ham, diced small (optional)
  • 1 tbsp smoked paprika


  1. Separate the cauliflower into bite-sized florets. Cook in plenty of boiling, salted water until tender but not mushy - 5-6 minutes. Drain. Mix all the dressing ingredients, then add the warm cauliflower and mix gently. Set aside for an hour or two for the cauliflower to take the flavours.
  2. To finish, heat the olive oil in a small pan over a medium-high heat. Add the breadcrumbs and fry for a minute or two, stirring to make sure they brown evenly. Toss in the diced ham (if using), remove the pan from the heat, sprinkle with the vinegar and paprika and tip the contents of the pan over the cauliflower. Serve.

Bodega Cauliflower - Amontilado Sherry would be the best match:

068507 - Waitrose Solera Jerezana Dry Amontillado Lustau Sherry

Cauliflower bhajis with raita

Try this delicious, hot canapé recipe with other vegetables too.  They are great for entertaining when serving as a nibble with drinks, or as a starter.

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

Makes: about 24


100g plain flour
2 tsp ground cumin
2 tsp ground coriander
½ tsp turmeric
2 tsp Bart Nigella Seeds 
Large pinch cayenne pepper, or to taste
1 whole and 1 yolk Waitrose British Blacktail Free Range Eggs, lightly beaten
150ml chilled sparkling water
1 medium cauliflower, cut into bitesize florets
Vegetable oil, for deep frying
Fresh coriander, to serve

For the raita:

1 eating apple, such as Cox or Braeburn
2 tbsp lemon juice
½ x 25g pack fresh mint, leaves only, finely shredded
200g natural yogurt
Large pinch cayenne pepper, or to taste



1. Place the flour in a large bowl, stir in the spices and ½ tsp salt. Make a well in the centre and whisk in the beaten whole egg and yolk, gradually adding the water to make a thick batter.

2. Thoroughly coat the cauliflower florets in the batter. Heat a deep, heavy-based pan, one-third full with oil, until a little batter dropped into the oil sizzles and turns golden in 20-30 seconds.

3. Gently lower the florets into the hot oil, in batches and cook for 3-4 minutes or until puffed and golden. Remove with a slotted spoon and drain on kitchen paper. Keep warm while you cook the rest.

4. Meanwhile, prepare the raita. Coarsely grate the apple into a bowl with the lemon juice and stir to coat thoroughly. Stir in the mint and the yogurt. Season and sprinkle some cayenne over the top. Serve the bhajis immediately, scattered with coriander leaves, with the raita alongside for dipping.

Cauliflower Bhajis will work best with a crisp riesling-type wine:

826192 - Rolf Binder Highness Riesling
062854 - Villa Maria Private Bin Riesling

Spicy Vegetable Parcels

These individual vegetable puff pastry parcels are flavoured with coriander and balti paste. For a milder flavour use Patak's Korma Paste.

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

Serves: 8


  • 2 tbsp ghee or vegetable oil
  • 1 medium onion, peeled and chopped
  • 200g cauliflower or broccoli
  • 1 x 190g pack fresh peas
  • 1 red pepper, deseeded and diced
  • 283g Patak's Balti Paste
  • 1 pack fresh coriander, chopped
  • 2 tbsp Waitrose Natural Yogurt
  • 2 x 375g packs Saxby's Rolled Out Ready To Use Puff Pastry
  • A little egg, beaten, or milk to glaze


  1. Place the ghee or oil in a pan, add the onion and cook over a moderate heat for 2-3 minutes or until the onion is softened.
  2. Add the cauliflower or broccoli, peas, pepper and the balti paste. Reduce the heat and cook for 10 minutes.
  3. Remove from the heat, add the coriander and yogurt and allow the mixture to cool. Unroll each pack of pastry, cut in half lengthways and cut each strip into 4 squares.
  4. Place 8 squares on baking sheets and divide the vegetable mixture between them, leaving a gap around the edge of the pastry.
  5. Brush the pastry edges with water and top with another square. Seal the edges, brush with egg or milk and cut a small hole in the top.
  6. Bake in a preheated oven 200ºC, gas mark 6 for 20 minutes. Serve either as a snack or part of a main meal.

Spicy Vegetable Parcel's would also work best with a crisp riesling-type wine:

826192 - Rolf Binder Highness Riesling
062854 - Villa Maria Private Bin Riesling

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