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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, Blood Oranges?


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

See more Recipes from Waitrose


Wild Duck Salad with Orange and Fennel

Wild Duck Salad with Orange and Fennel

This is a great dish to serve as a starter or light supper; the orange complements the richness of the duck meat. The recipe works well with domestic duck legs too – just poach the flesh for less time.

  • Preparation time: 45 minutes
  • Cooking time: 15 minutes
  • Total time: 1 hr 

Serves: 4



  • 1 oven-ready mallard duck (about 470g)
  • 1 fresh bouquet garni
  • 1 onion, peeled and halved
  • 2 garlic cloves
  • 1 carrot, chopped in four
  • 1 stick celery, chopped in four
  • 5 black peppercorns


  • 4 cloves garlic, finely chopped
  • 3 tbsp extra virgin olive oil
  • 2 medium fennel bulbs, finely diced
  • 1 medium red onion, finely diced
  • ½ tsp dried oregano
  • 2 large limes, juice only
  • 1 large orange, juice only
  • 20g fresh coriander



  1. Put the duck in a large cooking pot with the herbs, vegetables and peppercorns and cover with cold water. Bring to the boil, then simmer gently for 15–20 minutes. Allow the duck to cool a little in the poaching liquid, then remove. The flesh should come away from the bone easily and still be a little pink. With two forks, shred the meat off the carcass and set aside. Discard what should have become very fatty stock.

  2. Heat 1 tbsp of the oil in a pan and sauté the duck meat for 5 minutes on a high heat. Add the fennel and cook for 3–4 minutes. Add the onion and garlic and cook for a further 3–4 minutes. The vegetables should still retain their crunch but be turning a golden colour at the edges. Allow to cool, then stir in the oregano, citrus juices and coriander. Serve cold or at room temperature with sweet potato wedges that have been roasted in olive oil with chopped red chillies and crushed garlic cloves.

Moss Wood Semillon

This is very Bordeaux in style: mineral, textured and fine with the classic weight of Semillon balanced by freshness. A beautiful wine that would match roast monkfish.

Quick Chicken Liver Pâté with Orange and SherryQuick Chicken Liver Pâté with Orange and Sherry

Spoil your guests with this deliciously rich, creamy pâté, that makes a very quick and easy to prepare starter.

  • Preparation time: 10 minutes
  • Cooking time: 10 minutes, plus chiling time
  • Total time: 20 minutes, plus chlling time 

Serves: 6


  • 1 tbsp olive oil
  • 400g pack Waitrose chicken livers
  • 1 shallot, finely chopped
  • 1 clove garlic, crushed
  • 1 tsp fresh thyme leaves
  • 2 tbsp dry sherry
  • 150g butter, softened
  • Grated zest and juice of 1 orange


  1. Heat the oil in a frying pan and fry the chicken livers for 8-10 minutes over a medium heat, stirring frequently until cooked through. Using a slotted spoon, transfer the livers to a food processor.

  2. Add the shallot, garlic and thyme leaves to the pan and fry for 2 minutes. Pour over the sherry and simmer for 30 seconds. Transfer the shallot mixture and all the pan juices to the food processor, along with 100g of the butter and the orange zest, juice and seasoning. Whizz to a smooth paste. Spoon the mixture into a sterilised half litre kilner jar (or between 6 small ramekins or small serving dishes) and allow to cool.

  3. Melt the remaining butter in a small pan, then remove from the heat and let the milky residue settle at the bottom. Spoon a little of the liquid from the top over the pâté to cover, then chill until set. Take the pâté out of the fridge 15 minutes before serving, with granary toast.

Cook's tips

This pâté is lovely served with a winter salad. Torn chicory leaves, watercress and slices of orange drizzled with a little walnut oil make the perfect accompaniment.

Cave de Turckheim Gewurztraminer

This wine has all the spicy, floral and lychee aromas typical of Gewürztraminer and a generous, soft yet dry palate. Makes a wonderful partner to spicy Chinese and Thai foods.

Orange Salad with Candied AlmondsOrange Salad with Candied Almonds

The crispy almonds can be made up to three days in advance and stored in an airtight container.

  • Preparation time: 15 minutes, plus cooling and standing
  • Cooking time: 10 minutes for almonds, plus cooling
  • Total time: 25 minutes, plus cooling and standing

Serves: 6-8


Candied almonds

  • 1 small egg white
  • 75g caster sugar
  • 100g flaked almonds
  • 300ml freshly squeezed orange juice (3 large oranges)
  • ½ lemon, juiced
  • 1 whole cinnamon stick
  • 115g granulated sugar
  • 6 oranges



  1. Put the citrus juices in a medium-sized, heavy-based pan with the cinnamon and sugar. Gently heat until the sugar dissolves, stirring occasionally. Bring to the boil and cook for 10-15 minutes until you have a thin syrup. You should have about 150ml. Cool.

  2. Cut the peel and pith from the oranges, then slice the fruit into 1cm-thick slices. Arrange the slices in a serving bowl. Strain the orange syrup, discarding any pulp and the cinnamon stick. Pour the syrup over the oranges. Leave to stand for at least 30 minutes.

  3. Meanwhile, prepare the almonds: preheat the oven to 180°C/gas 4. Beat the egg white until frothy. Stir in the sugar, add the flaked almonds and toss to coat. Put on a non-stick baking sheet, spread as flat as possible. Roast for 10 minutes, turning halfway through - the mixture will stick, but you should be able to use a fish slice to ease it off the sheet, and toss over in clumps. When done, the almonds should be golden brown with a crunchy coating. Loosen on the baking sheet while warm and leave to cool. Sprinkle them over the oranges in syrup just before serving.


Waitrose Bordeaux Blanc

A crisp and zesty white with notes of lime and cut grass. Ideal with grilled prawns or a Caesar salad.

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