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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, Quinoa?

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

See more Recipes from Waitrose


Heston's chicken kebab and quinoa salad

"A simple dish with Middle Eastern roots that's light and fresh. Brining your chicken is a small step that makes a big difference, helping to ensure the meat stays moist and succulent. Pop the chicken pieces in salty water, come back a few hours later, rinse and dry them and thread onto sticks along with pieces of lemon and pepper and they're ready for the barbecue. It's that easy. A swiftly assembled tabbouleh salad is the perfect mezze-style accompaniment for this. Traditionally it’s made just with bulghur wheat but I’ve added in quinoa, a seed that makes an excellent replacement for grain and contains no starch, so it's very light." Heston

  • Preparation time: 30 minutes plus brining
  • Cooking time: 20 minutues
  • Total time: 50 minutes plus brining 

Serves: 4


  • 8% brine (1kg cold tap water and 80g salt mixed together)
  • 8 British chicken thighs fillets, cut into cubes
  • 10g cornflour
  • 1 red pepper, cut into 4 cm pieces
  • 1 green pepper, cut into 4 cm pieces
  • 1 lemon, cut into 8 slices
  • 60g caster sugar
  • 500g pack Heston from Waitrose Chicken Stock
  • Finely grated zest of 2 lemons and 45ml of juice
  • 2 tbsp rice wine vinegar
  • 2g salt
  • 1 clove garlic, minced
  • 120g quinoa
  • 2 large Waitrose British Blacktail Free Range Eggs
  • 25g pack fresh parsley, chopped
  • Juice of 1 lemon
  • 80g fresh tomato, small dice


  1. Place the 8% brine in a bowl big enough to contain the chicken thighs. Add the chicken to the brine and leave covered with clingfilm in the bowl in the fridge for 5 hours. Then remove the chicken and discard the brine. Rinse the chicken under cold running water for 5 minutes, pat dry with kitchen towel. Using 8 skewers, alternate chicken thigh cubes with the pepper and lemon pieces. Place on a tray, cover with clingfilm and place in the fridge until needed.

  2. While the chicken is in the brine, mix the cornflour with 10ml (2 tsp) of water until well combined. Place the sugar, 80g of chicken stock,the lemon zest and juice, rice wine vinegar, salt, garlic in a pan over medium-high heat and allow to come to boil. Add the cornflour mixture, allow to boil for 30 seconds or until it thickens.

  3. To cook the quinoa, mix 500ml water with the remaining chicken stock and bring to a simmer. Add the quinoa and cook over a low heat until tender, drain using a fine sieve and spread evenly onto a tray lined with parchment paper to allow to cool completely.

  4. Place the eggs in pan and cover with cold water, place the pan over medium-high heat and once it comes to a boil, cook for 12 minutes. Remove the eggs from the water and place in an iced water bath to cool completely. Once cold, peel the eggs, remove the white and chop into small cubes. Pass the yolk through a fine sieve. Reserve both.

  5. To finish the salad, mix the cooked quinoa, cooked and chopped egg whites, cooked and passed egg yolks, chopped parsley, remaining lemon zest and juice and tomato, until well combined. Season with salt, freshly ground black pepper.

  6. Brush the kebabs with the sauce and place on a barbecue or grill for 20 minutes until cooked throughout (with no pink meat), basting with the sauce. Serve the chicken kebabs with the quinoa salad.

769221 Magnus Hill Chardonnay £7.49

This superb Chardonnay from the St Magnus Vineyard shows generous aromas of green apple and ripe peach, giving way to a palate of tropical fruit with light oak nuances..

Piquillo Peppers Stuffed with Quinoa and Chorizo

Recipe by Bruno Loubet & Tony Conigliaro

This dish reminds me of summer holidays in Spain and my first taste of fino sherry. Fresh sweet baby peppers or piquillo peppers from a jar will both work well. 


  • Preparation time: 35 minutes
  • Cooking time: 20 minutues
  • Total time: 55 minutes 

Makes: about 40


  • 40 piquillo peppers
  • 2 x 60g packs Waitrose Cooks’ Ingredients diced Iberico De Bellota chorizo
  • 1 garlic clove, roughly chopped
  • 1 tsp oregano leaves, roughly chopped
  • ½ lemon, zest and juice
  • 2 tbsp fresh white breadcrumbs
  • 3 tbsp uncooked quinoa
  • 1 egg
  • 2 tbsp olive oil, plus extra to serve
    basil leaves, to serve


  1. Preheat the oven to 180°C, gas mark 4. Trim the top-ends of the peppers to make them all the same size (about 3-4cm); reserve the trimmings but discard the membranes and seeds. Put the trimmings in a small food processor with the chorizo, garlic, oregano, lemon zest, breadcrumbs, quinoa and egg; season. Pulse to make a fine stuffing, then transfer to a piping bag and pipe inside the peppers (or spoon in).

  2. Grease a baking tray with 1 tbsp olive oil and place the peppers on the tray, cut-side down, so they stand up. Brush the outsides with the remaining oil and roast for 20 minutes, until softened and the filling is piping hot. Set aside to cool on the tray.

  3. Place the peppers on a serving dish and drizzle over some more olive oil and the lemon juice. Scatter over the basil and serve, with cocktail sticks or forks, if liked, so they’re easier for your guests to pick up.

052769 Cune Barrel Fermented Rioja Blanco £10.49 

A marvellously rich and creamy, soft-fruit style white Rioja that is full of elegance and charm. With immediate citrus character on the palate, this wine benefits from fermentation in cask, which rounds out the flavours.

Zesty pomegranate & quinoa salad


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

Serves: 4


  • 120g Love Life Red & White Quinoa with Bulgar Wheat
  • 100g Love Life Mixed Seeds
  • 60g Love Life Mixed Nuts
  • 1 bunch salad onions, finely chopped
  • 110g pack pomegranate seeds
  • 200g pack radishes, thinly sliced
  • 1 Waitrose Duchy Organic Ridge Cucumber, cut into 2cm pieces
  • 200g pack essential Waitrose Greek Light Salad Cheese, cubed
  • Handful fresh mint leaves, chopped
  • 28g pack coriander, chopped
  • Juice 1 large lemon
  • 2 tbsp pomegranate molasses
  • 2 tbsp extra virgin olive oil


  1. Cook the grain mix in boiling water for 12 minutes according to packet instructions until tender. Drain well and place in a large mixing bowl.

  2. Place the seeds and nuts in a large frying pan and place over a medium heat. Gently toss the seeds and nuts until evenly toasted and golden — this will take about 3–4 minutes. Add to the cooked quinoa mixture and toss well.

  3. Add the salad onions, pomegranate seeds, radishes, cucumber and cheese to the bowl and gently mix everything together along with the mint and coriander.

  4. Mix together the lemon juice, pomegranate molasses and oil to make a dressing, pour over the salad and gently mix together before serving.

This is a fruity, strawberry-flavoured rosé blend of early-picked Syrah and Grenache grapes, made by English wine-making couple Charles and Ruth Simpson at their Domaine Sainte Rosé winery in the South of France.


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