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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, Kiwi Fruit?

 


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


See more Recipes from Waitrose


Starters


Roast acorn squash with pear and kiwi chutney

The Bengali pickling spice-mix panch pooran is used here. It literally means five spices. You can make your own by combining equal amounts of fenugreek, nigella, black mustard, fennel and cumin seeds. The chutney here needs about two weeks to mature before you eat it.
  • Preparation time: 30 minutes
  • Cooking time: 2 hrs, plus maturing time
  • Total time: 3 hrs, plus maturing time

Makes: 4 x 354g jars of chutney
Serves 4 as a starter

Ingredients

FOR THE CHUTNEY

  • 3 tbsp Vegetable oil
  • 2 tsp Panch pooran spice mix (see above)
  • 2 tsp Coriander seeds, crushed
  • 4 Cloves
  • 1 Small onion, finely chopped
  • 2 Garlic cloves, finely chopped
  • 1 tsp Dried red chilli flakes
  • 3cm Fresh root ginger
  • 200g Light muscovado sugar
  • 200ml White wine vinegar
  • 2 tsp Salt
  • 8 Pears, skins on, cored and cut into small chunks
  • 4 Large, ripe kiwi fruits, peeled and cut into small chunks
  • 1 Acorn squash, quartered and deseeded
  • 2 tbsp Olive oil
  • 30g Parmesan shavings

 

Method

  1. For the chutney, heat the oil in a large, heavy-based pan and add the panch pooran, coriander seeds and cloves. Fry for 2 minutes, stirring frequently. Add the onion and garlic and fry for another 2 minutes. Add the chilli flakes, ginger, sugar, white wine vinegar and salt and stir. Add the fruit, then bring the mixture to the boil.

  2. Once the sugar has dissolved, reduce the heat and simmer gently for 1 hour 15 minutes, stirring occasionally, until thick and jammy. Set aside for 5 minutes, then spoon into sterilised jars. Cover immediately with waxed discs or lids and leave to cool completely. Store in a cool, dark place to mature, and refrigerate once opened.

  3. To finish the dish, preheat the oven to 200˚C/gas 6. Drizzle the squash with the olive oil and roast for 35 minutes.

  4. Serve with a little of the chutney, the parmesan to sprinkle over and some black pepper to grind on top.

Cook's tip

The Bengali pickling spice-mix panch pooran is used here. It literally means five spices. You can make your own by combining equal amounts of fenugreek, nigella, black mustard, fennel and cumin seeds. The chutney here needs about two weeks to mature before you eat it.

 



Vasse Felix Filius Chardonnay


Vasse Felix Chardonnay is typified by its bright, elegant fruit, subtle wild complexities and a tight acid structure, reflecting the vibrancy and purity of this variety in Margaret River.

 


Melon, kiwi & avocado salad with orange vinaigretteMelon, kiwi & avocado salad with orange vinaigrette

Total time: 10 minutes

Serves: 4

Ingredients

  • 1 small sweet honeydew melon
  • 2 kiwi fruit
  • 1 ripe avocado
  • juice and finely grated zest 1 orange
  • ½ x 25g pack fresh mint, chopped, plus a few sprigs to garnish
  • 1 tbsp sherry vinegar
  • 1 tbsp extra virgin olive oil

Method

  1. Halve, deseed and peel the melon. Thinly slice and arrange on a serving platter. Peel the kiwi and thinly slice lengthways. Arrange on the plate. Halve, stone and slice the avocado and arrange with the fruit.

  2. Whisk together the orange zest and juice, chopped mint, sherry vinegar and olive oil. Drizzle over the salad and chill for 15 minutes before serving, scattered with mint sprigs.

Cook's tip

For a non-vegetarian meal, this salad goes well with a really good Parma ham or Serrano ham, or large grilled or barbecued prawns with garlic.



Ara Single Vineyard Sauvignon Blanc



More elegant than many of its Marlborough competitors, this zesty white displays pronounced grapefruit aromatics with restrained mineral and flinty characters on the palate and a fresh finish.

 


Tess Ward's Seared steak lettuce cupsTess Ward's Seared steak lettuce cups

These Asian steak cups can be served two ways, either as they are here, for starters or healthy picky finger food, or mixed together in a big salad bowl for a main course. Serve with my tamari dressing. 

Serves: 2 - 4

Ingredients

  • 400g sirloin steaks
  • 10-12 large baby gem lettuce leaves
  • 8 radishes, finely sliced
  • 2 salad onions, sliced
  • 1 green chilli, finely sliced
  • Small handful of mint and coriander leaves
  • 50g roasted cashew nuts, roughly chopped
  • 50g goji berries

FOR THE TAMARI DRESSING

  • 3 tbsp tamari
  • 2 tbsp apple cider vinegar
  • Finely grated zest and juice of 1 lime
  • 1 tbsp honey
  • ½ garlic clove, finely chopped
  • Pinch of finely grated fresh ginger
  • 1 tbsp toasted sesame oil 

Method

  1. Heat a non-stick frying pan over a high heat, then sear the steaks on each side until browned. Set aside to rest for 2 minutes, then cut into thin slices.

  2. Meanwhile, arrange the lettuce leaves on a serving plate. Put the radishes, salad onions, chilli, herbs, cashew nuts, goji berries and the beef into the lettuce cups.

  3. Put all the ingredients for the tamari dressing into a small jar, put the lid on and shake well to mix. Spoon into a bowl before serving with the lettuce cups. 

 

Recipe taken from The Naked Diet by Tess Ward, Quadrille Publishing, June 2015

 

Les Complices de Loire Les Graviers Chinon



This Chinon is packed with summer pudding red fruit flavours with soft tannins. Ready to drink, the wine may also be cellared for 3-5 years to allow the tannins time to soften further and for more complex aromas to develop.


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