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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, Lamb.

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

See more Recipes from Waitrose



Lahem B'ageen (Spiced Lamb, Tomato and Pine Nut Pastries)

These tasty pastries can be prepared in tiny bite-sized versions, if you prefer, which are perfect for serving with drinks. Eat them hot, warm or at room temperature with a squeeze of lemon juice or perhaps a dollop of yogurt.

  • Preparation time:40 minutes
  • Cooking time:15 minutes
  • Total time:55 minutes 

Makes: 15


  • Dough
  • 350g plain flour, plus extra for dusting
  • ½ tsp fast action/easy blend yeast
  • 90ml vegetable oil
  • 175ml tepid water
  • ½ tsp fine salt
  • Lamb filling
  • 1 tsp fine salt
  • 1 tsp olive oil
  • 1 large onion, chopped
  • 300g minced lamb
  • 3 medium-ripe tomatoes, deseeded and roughly chopped
  • 1 tbsp lemon juice
  • ½ tsp ground allspice
  • Large pinch ground white pepper
  • 3 tbsp pine nuts
  • Lemon wedges, to serve


  1. Put all the dough ingredients in a large bowl and stir until combined. Tip out onto a lightly floured board and knead until you have a smooth, elastic dough. Alternatively, place all the ingredients in a food processor or mixer with a dough hook and mix until smooth. Transfer the dough to a lightly oiled bowl, loosely cover with a clean cloth and leave in a warm place for 1- 1½ hours or until the dough has doubled in size.
  2. Meanwhile, make the filling. Place the oil in a frying pan set over a medium-low heat and add the onion. Cook for 5-7 minutes or until softened, then set aside to cool.
  3. Place the softened onion, lamb, chopped tomatoes, lemon juice, allspice and seasoning in a food processor and blend until you have a thick paste. Transfer to a bowl and stir in the pine nuts. Set aside.
  4. Preheat the oven to 220°C, gas mark 7. Briefly knead the risen dough to knock out the gas, then divide into 15 pieces (of about 40g each). Lightly flour a work surface and roll each piece of dough into a 12cm-diameter circle. Place a heaped tablespoon of the filling in the middle of each piece of dough and spread it out, leaving a 1-2cm border all the way around the edge. Crimp the edges by pinching the dough upwards and inwards, giving the pastries a decorative border. Gently transfer the pastries to 2 large baking sheets and bake for 10-15 minutes or until the dough is lovely and golden. Switch them over halfway through to allow them to cook evenly. Transfer the cooked pastries to a serving platter with the lemon wedges. Serve hot or at room temperature.

038545 Hatzidakis Santorini Assyrtiko - £12.99

A beautiful, fresh, floral and minerally white, produced from old vines grown on the steep volcanic slopes of Santorini. The Assyrtiko grape contributes to a pristine and spicy palate, with fantastic acidity

Spiced Sausage Rolls with Dukkah Topping

Dukkah is an Egyptian blend of nuts and spices, which can be sprinkled on anything, eaten as a dip with olive oil and bread or, as in this recipe, scattered on golden pastry.

  • Preparation time:30 minutes
  • Cooking time:25 minutes
  • Total time:55 minutes 

Makes: 16


  • 500g minced lamb
  • 100g dried cherries or sultanas
  • 1 tsp paprika
  • 1 tsp cinnamon
  • 2 tbsp tomato purée
  • 500g puff pastry
  • 1 egg, beaten
  • Dukkah 2 tbsp sesame seeds
  • 2 tbsp pine nuts
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds


  1. Preheat the oven to 200°C, gas mark 6. In a pestle and mortar, grind the dukkah ingredients with a pinch of salt until still quite coarse. Mix the lamb, dried fruit, spices and tomato purée and season. Roll out the pastry until 2mm thick. Cut into 10cm squares. Spoon 2 tbsp of the sausage mixture onto each square. For each roll, brush with egg on one side of the meat. Fold the pastry over and press down to seal, then place on the seam, on a lightly oiled baking sheet. Brush the tops with egg and scatter with the dukkah. Bake for 25 minutes until golden.

684154 Inycon Nero d'Avola/Frappato - £7.99 (£5.99 until the 12/05)

The rich, dark bramble fruits of the Nero d’Avola are beautifully balanced against the aromatic and vibrant Frappato, which is one of the very few grape varieties actually to smell and taste of grapes.

Koupepia (stuffed vine leaves)

  • Preparation time:30 minutes
  • Cooking time:45 minutes to 60 minutes
  • Total time:1 hour 15 minutes to 1 hour 30 minutes 

Serves: 6


  • 227g pack vine leaves in brine
  • 4 tbsp vegetable oil
  • 1 tbsp tomato purée
  • 500g lamb or pork, minced
  • 1 onion, finely chopped
  • 2 tbsp flat-leaf parsley, chopped
  • 1 lemon, juice only
  • 100g American easy-cook long-grain rice
  • 1 large tomato, finely chopped
  • 1 tsp - 1½ ground cinnamon


  1. Rinse the leaves well in warm water, shake dry and set aside. In a large bowl, thoroughly mix the other ingredients, reserving 2 tbsp oil and 1 tsp tomato purée , and season. Lay out the leaves, veiny side up, and roll 1 tbsp of the mixture in each leaf. Place the parcels in a large casserole.
  2. Mix the remaining tomato purée and oil with 400ml cold water and pour over the koubebia so they are almost covered. Cover the casserole with foil. Bring to the boil, reduce to a gentle simmer and cover with the lid. Cook for 45 minutes–1 hour, until all the liquid is absorbed and the leaves are tender. Allow to cool before serving.

753629 St Michael-Eppan Pinot Grigio – £11.99 (£8.99 until the 12/05)

A classy and versatile wine with aromatic overtones and pear and citrus-fruit flavours on the palate. From the cool mountainous northern Italian region of Alto Adige which produces some of Italy's finest whites

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