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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, mangoes.

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

See more Recipes from Waitrose


Prawn, Mango & Macadamia Salad

(Serves 4)


  • 150g peeled, raw tiger prawns
  • 3 tbsp finely chopped coriander
  • Juice of ½ lime
  • 4 tbsp olive oil
  • Half a round lettuce
  • 1 large carrot
  • ½ a medium cucumber
  • 1 ripe mango
  • 50g toasted, halved, unsalted macadamia nuts


1. Shred half a round lettuce and place in a salad bowl. Scatter over 1 large carrot and ½ a medium cucumber, both peeled and sliced into fine strips.

2. Peel, stone and cube 1 ripe mango and add to the bowl along with 50g toasted, halved, unsalted macadamia nuts. To make the dressing, whisk together 3 tbsp olive oil, the juice of ½ lime and 3 tbsp finely chopped coriander.

3. Fry 150g peeled, raw tiger prawns in 1 tbsp olive oil for 2 minutes each side until they turn pink. Scatter the warm prawns over the salad and drizzle over the dressing. Toss the salad and serve immediately.



Chicken Satay with Mango & Ginger Sambal

(Serves 4)


  • 350g skinned chicken breasts
  • 1 teaspoon finely chopped fresh ginger
  • 2 tablespoons light soy sauce
  • 1 teaspoon runny honey
  • 2 tablespoons sesame or sunflower oil
  • 12 bamboo skewers, soaked
  • The sambal
  • 1 stalk lemon grass, core of the stem only, finely chopped
  • 1 large, ripe mango, skinned, stoned and finely diced
  • 1 green apple, peeled and finely diced
  • 1 red chilli, de-seeded and finely chopped
  • 3/4 ribbons pickled ginger or 1 teaspoon
  • Fresh ginger cut into fine matchsticks
  • 2 tablespoons rice or white wine vinegar


1. Flatten the chicken breasts and place on a board under a sheet of clingfilm, and beat with a rolling pin or the flat of a cleaver or heavy knife then cut into neat ribbons. Combine with the rest of the ingredients and leave to marinate in a cool place for an hour.

2. Preheat the grill, or, if you are using a charcoal barbecue, light it and let the flames die down before you start cooking, so that you don't scorch the meat. And if you are using wooden skewers, don't forget to soak them, otherwise they will impart an unpleasant charred flavour to your satay. Meanwhile, combine the sambal ingredients and set aside.

3. Thread the marinated chicken ribbons onto the soaked bamboo skewers, squashing them up a little to allow for shrinkage, which may occur during the cooking process.

4. Grill fiercely, turning once, till the meat is perfectly cooked through for 3/4 minutes per side should be about right. The honey caramelises most deliciously. Serve with the sambal on the side and accompany with plain cooked rice, Thai jasmine would be ideal, or rice noodles.



Port Salut Quesadillas with Mango Salad

Quesadillas are Mexican-style snacks consisting of wheat tortillas stuffed with a variety of fillings. Here we have selected Port Salut cheese and chorizo. The cheese has a mellow flavour and springy texture that complements the spicy sausage. Quesadillas make a delicious snack, or they can be cut into smaller pieces and served as an appetiser with drinks.

(Prep. time 10 mins, cooking time 20 mins, serves 4)


  • 8 Waitrose Wheat Tortillas
  • 2 x 150g packs Port Salut, thinly sliced
  • 110g pack Revillo Chorizo de Pueblo
  • 1 tbsp olive oil
  • 1 small red onion, finely chopped
  • The mango salad:
  • 1 large ready-to-eat mango, peeled, stoned and roughly chopped
  • 1 green chilli, deseeded and finely chopped
  • Juice of 1 lime
  • Salt
  • Freshly ground black pepper

1. Place four of the tortillas on a flat surface and cover with the cheese and chorizo slices. Top with the remaining tortillas and set aside while you prepare the mango salad.

2. To make the mango salad place all the ingredients in a bowl, toss together and season.

3. Heat a little of the olive oil in a large frying pan and place one of the filled tortillas in the pan. Cook for about 2 minutes on each side or until golden brown and the cheese is beginning to melt. Transfer to a plate and keep warm while you cook the others.

4. Cut each quesadilla into 4-6 wedges and serve warm with a portion of the mango salad.

Cook's tip
For added flavour you can sprinkle freshly chopped coriander over the cheese and chorizo before cooking. The rind of Port Salut is edible, but it can be removed before slicing if you prefer not to eat it.


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The above article is part of the features section of laterlife.com called laterlife interest. laterlife interest contains a variety of articles of interest for visitors to laterlife.com written by a number of experienced and new journalists.

It includes both one off articles and also associated regular columns of a more specialist nature such as Healthwise, Gardener's Diary, our regular IT question and answer section called YoucandoIT and there's also 'It could be you' by Maggi Stamp laterlife's counsellor on human relationships. 


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