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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, Rocket.

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

See more Recipes from Waitrose



Roasted Tomato and Gorgonzola Tarts with Balsamic Vinegar Caramel

This is an easy starter – you use ready-rolled pastry for the bases. Alternatively, you could simply serve the topping ingredients on some rocket leaves or toasted bruschetta. Either way, the sweet and sour flavours are highly addictive.

  • Preparation time:10 minutes, plus 3 hours drying
  • Cooking time:35 minutes
  • Total time:3 hours 45 minutes

Serves: 4


  • 8 Plum tomatoes, halved
  • 2 Rosemary sprigs
  • 375g Ready-rolled puff pastry
  • 75g Granulated sugar
  • 3 tbsp Balsamic vinegar
  • 25g Black olives, roughly chopped and pitted
  • 125g Gorgonzola Piccante, crumbled or sliced
  • 2 tbsp Extra virgin olive oil
  • 25g Wild rocket


  1. Preheat the oven to 140°C/gas 1. Put the tomatoes on a baking sheet, cut-side up, and season. Scatter needles from the rosemary sprigs over the top. Leave in the oven for 3 hours until the tomatoes are semi-dried. This can be done a day in advance.
  2. Preheat the oven to 200°C/gas 6. Take the pastry out of the fridge and let it soften. Unroll it and cut into four 13cm circles; place these on a baking sheet. Place another baking sheet on top of the circles. Bake in the oven for 25–30 minutes until golden brown.
  3. Meanwhile, place the sugar in a small pan with 3 tbsp water and heat until dissolved. Bring to the boil and cook to a deep gold colour. Take off the heat and pour in 2 tbsp cold water and the vinegar. Return the pan to the heat and stir until the caramel is smooth.
  4. Divide the tomato halves onto the pastry, scatter with the olives and Gorgonzola and return to the oven for 5 minutes to melt the cheese. Take out of the oven, scatter with rocket, then drizzle with the olive oil, followed by the balsamic vinegar caramel.

Terredora di Paolo Aglianico IGT


Mixed mushrooms on toasted focaccia

This easy recipe is a delicious vegetarian starter or main course, it also makes a great meat-free alternative for Christmas dinner.

  • Vegetarian
  • Christmas
  • Preparation time:15 minutes
  • Cooking time:20 minutes
  • Total time:35 minutes 

Serves: 8 as a starter


50g butter
750g mixed fresh mushrooms, eg shiitake, cup, chestnut and portabellini, sliced
2 sprigs fresh thyme leaves, finely chopped
2 large cloves garlic, crushed
50ml red wine
200g pack Waitrose Mini Rosemary and Sea Salt Focaccia
Crème fraîche, to serve
70g bag Waitrose Wild Rocket
Olive oil and Cooks’ Ingredients Balsamic Glaze, for drizzling


1. Preheat the oven to 200ºC, gas mark 6. Melt the butter in a large frying pan, then add the mixed mushrooms, thyme leaves and garlic. Season well and cook for 6-8 minutes.

2. Increase the heat, pour in the red wine and cook for a further 2 minutes. Meanwhile, bake the mini focaccias according to pack instructions.

3. Slice the focaccias in half and arrange each half on a warmed serving plate. Top with the mushroom mixture and a dollop of crème fraîche. Serve with rocket, drizzled with a little olive oil and balsamic glaze

Louis Latour Red Burgundy


Cherry, rocket and goat's cheese salad

This delicious summer salad uses seasonal ingredients to make an easy starter or main course that's ready to eat in just over 20 minutes.

  • Vegetarian
  • Preparation time:15 minutes, plus cooling
  • Cooking time:5 minutes
  • Total time:20 minutes, plus cooling

Serves: 2 as a main course (4 as a starter)


1 shallot, finely sliced
1 tsp orange blossom water
1 tsp red wine vinegar
1 tsp Dijon mustard
2 tbsp olive oil
2 tsp golden caster sugar, plus a pinch for the dressing
25g shelled pistachios
70g pack wild rocket
150g essential Waitrose cherries
100g pack Moody's Rosary Ash Goat's Cheese, well chilled


1.  Place the shallot, orange blossom water, vinegar, mustard, olive oil and pinch of caster sugar in a bowl and mix well. Season to taste and set aside.

2. Meanwhile, place the pistachios and sugar in a small pan and warm over a low heat for 2-3 minutes, or until the sugar melts.  Stir well to coat the nuts then remove from the heat and leave to cool on baking parchment.  When cool, chop roughly.

3. Place the rocket onto a large platter.  Halve and stone the cherries and scatter over the leaves, then crumble over the goat's cheese.  Drizzle with the dressing, scatter over the pistachios and serve with crusty bread.

The Ned Sauvignon Blanc


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