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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, Sardines.

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

See more Recipes from Waitrose



Pesto Sardines

Serves: 3 - 4


  • 3 tbsp Waitrose Green Pesto Sauce
  • 12 whole cleaned and gutted Waitrose sardines


  1. Preheat the oven to 220°C, gas mark 7. Spoon 3 tbsp Waitrose Green Pesto Sauce into a shallow dish. Coat 12 whole cleaned and gutted Waitrose sardines in the pesto sauce, until evenly coated.
  2. Arrange in a single layer in a large, shallow ovenproof dish and bake uncovered for 10-15 minutes, until cooked. Serve as a starter with crusty bread such as Waitrose Grand Mange or as a main course.

Cook's tips

This dish also works well with trout. Replace the sardines with 4 whole trout and increase cooking time to 20-25 minutes.

We recommend the Waitrose Pinot Grigio with this starter.

Chilli Dressed Sardine Fillets with Tomatoes

These skinned and boned chilli (or lemon if you prefer) sardines are wonderful, I've seen the same idea on sale in France at four times the price! The combination of cream cheese, pesto, tomato, olive oil and basil is one of my all time favourites and never fails to please.

Serves: 2


  • 1/2 tbsp paprika,to garnish
  • 2tsp Waitrose Italian Pesto
  • 125g cream cheese
  • 4 medium tomatoes, ends trimmed, then sliced to give 16 slices in total
  • 2 x 120g cans Waitrose Sardine Piccanti
  • 6 pitted black olives, thinly sliced across into rings
  • 3 tbsp Waitrose Extra Virgin Olive Oil (Greek is my favourite)
  • 1 tbsp Waitrose White Wine Vinegar
  • Salt and freshly ground black pepper
  • 1 tbsp finely chopped fresh parsley,
  • 4-6 basil leaves to garnish


  1. In a bowl, mash the pesto into the cream cheese, then 'sandwich' teaspoons of the mixture between the tomato slices (stacking four slices at a time).
  2. Arrange the sardine fillets around the plate allowing one can per person, then top the fillets with the olive rings. Arrange two stacks of tomatoes in a line on each plate of sardines.
  3. Whisk together the oil, vinegar and seasoning to taste with salt and pepper, then drizzle equally over the tomatoes and fish. Garnish with the parsley, basil and a dusting of paprika and serve with chunks of fresh crusty bread.

We recommend the The Ned Sauvignon Blanc with this starter.

Favourite Pizzettes

These are the ultimate cheat's pizzas. Serve them cold for your picnic. They're also delicious warm for a light lunch with a handful of salad leaves. Because the pizzettes are individual, everyone can choose their favourite topping. Try Parma ham for the adults, and chicken for the children. Other popular toppings are Waitrose Sardines Picante sprinkled with capers, crumbled goat's cheese with shredded fresh basil leaves, slices of spicy salami with grilled aubergine, or just plain cheese and tomato. Buy the artichokes and roasted peppers from the Waitrose deli counter.

  • Preparation time:10 minutes
  • Cooking time:10 minutes
  • Total time:20 minutes 

Makes: 8


  • 4 ciabatta rolls or 4 ciabatta piccolo rolls, or a mixture of both
  • ½ a 250g jar of Napolina Traditional Pizza Topping
  • 4 slices of Parma ham
  • 6 artichoke halves
  • 1 tbsp Waitrose Tagiassca Olives
  • 1 Waitrose Cooked Chicken Breast with Tomato and Basil
  • 1 roasted red pepper, chopped
  • 150g grated mozzarella


  1. Preheat oven to 220°C, gas mark 7. Slice the rolls in half horizontally and top each with a spoonful of the Napolina topping.
  2. For adults, arrange the Parma ham slices, artichoke halves and olives on top of four of the ciabatta roll halves.
  3. For children, using two forks, shred the chicken breast and arrange with the chopped red pepper on the remaining four ciabatta roll halves.
  4. Sprinkle all the halves with a little mozzarella, then place on a baking tray on the top shelf of the oven for 10 minutes, or until the cheese begins to brown. Allow to cool down before packing into plastic boxes.

    We recommend the Domaine Felines Jourdan Picpoul with this starter.

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