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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, Pork.

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

See more Recipes from Waitrose



Belly Pork with Juniper, Herbs and Wine

A really tasty cut of pork, which when roasted gently for a long time produces moist, succulent meat that will melt in the mouth.

  • Preparation time:20 minutes
  • Cooking time:3-31/2 hours, plus 10-15 minutes resting
  • Total time:3 hours 20 minutes to 3 hours 50 minutes, plus 10-15 minutes resting 


  • 3 tbsp fennel seeds, crushed
  • 6 juniper berries, crushed
  • 15g pack rosemary, chopped
  • Juice and zest of 2 lemons
  • 4 cloves garlic, finely chopped
  • 2-3 tbsp olive oil
  • 1.8kg Waitrose Hampshire Breed Pork Belly Roast
  • 1 tbsp vegetable oil
  • 1 tsp sea salt
  • 175ml dry white wine


  1. Preheat the oven to 150°C, gas mark 2. In a large bowl, mix together the fennel seeds, juniper berries, rosemary, lemon zest and garlic until combined. Stir in the olive oil and lemon juice to form a paste.
  2. Untie the pork and roll it out with the skin side uppermost (the skin is already scored). Using a really sharp knife, carefully slice under the skin, leaving one end still attached to form a flap; this gives you an extra layer for the herbs.
  3. Season the meat with freshly ground black pepper, then spread the herb mixture under the flap, into the meat and onto the sides. Pat the skin back down, then place the pork skin-side up in a shallow roasting tin. Rub the rind with the vegetable oil and sprinkle with sea salt.
  4. Roast for 1 hour, then pour in the wine, and continue to cook for a further 2-21/2 hours, until the pork is thoroughly cooked, there is no pink meat and the juices run clear. If the skin isn't at crackling point, cut it off and place it under a hot grill for a few minutes before serving. Cover the meat with foil and allow the pork to rest in a warm place for 10-15 minutes. Serve with roast potatoes and some lightly cooked savoy cabbage, accompanied with Waitrose Bramley Apple Sauce.

Tiny Thai-Style Sausage Rolls

It wouldn't be a proper party without some sausage rolls to hand round! Try this twist on the old classic - they're full of Thai-style flavours and are served with a sweet chilli sauce for dipping.

  • Diabetic
  • Preparation time:25 minutes, plus 1½ hours chilling
  • Cooking time:20 minutes to 25 minutes
  • Total time:2 hours 15 minutes to 2 hours 20 minutes, including chilling 

Makes: 30


  • 500g pack ground pork
  • 1 bunch salad onions, finely sliced
  • 20g pack fresh coriander, chopped
  • ½ x 20g pack fresh mint, chopped
  • 2 tsp Bart Thai Fish Sauce
  • 1 tbsp soy sauce
  • 6 tsp Bart Red Thai Curry Paste
  • 375g pack ready-rolled puff pastry
  • 1 egg, beaten
  • 2 tbsp sesame seeds


  1. Mix the pork, salad onions, coriander, mint, fish sauce, soy sauce and red Thai curry paste together in a medium bowl. Cover and chill for at least 1 hour for the flavours to develop.
  2. Preheat the oven to 200°C, gas mark 6. Unroll the pastry onto a lightly floured work surface and roll it into a 30cm x 40cm rectangle. Cut in half lengthways and spread half the pork mixture down the centre of each piece in a long sausage shape.
  3. Brush the exposed pastry with the beaten egg, then roll the pastry around the filling and seal carefully. Brush each roll with egg and sprinkle over the sesame seeds and freshly ground black pepper. Chill for 30 minutes in the freezer, this will make cutting them much easier.
  4. Using a sharp serrated knife and a sawing action, cut each roll inot 15 equal lengths. Arrange on 2 baking trays, with the joins underneath. Bake for 20-25 minutes until golden brown. Cool on a wire rack and serve warm with sweet chilli sauce for dipping.

Sticky Spare Ribs with Ginger, Chilli and Lime

This is a real dig-in-and-eat dish - provide finger bowls and lots of napkins for sticky fingers.

  • Preparation time:15 minutes, plus at least 2-3 hours or overnight marinating
  • Cooking time:50 minutes
  • Total time:65 minutes, plus marinating

Serves: 2


  • 8 tbsp clear honey
  • 2 red chillies, deseeded and finely chopped
  • Zest and juice of 1 large lime
  • 2 cloves garlic, finely chopped
  • 2 tbsp dark soy sauce
  • 2.5cm piece fresh root ginger, peeled and grated
  • 1kg Waitrose Hampshire Breed Pork Spare Ribs


  1. In a large bowl, mix all the sauce ingredients, reserving 2 tablespoons of the honey. Season with salt and freshly ground black pepper then pour into a large, clean plastic food bag. Add the ribs, shaking to coat thoroughly. Secure the bag and place in the fridge for 2-3 hours or overnight.
  2. Preheat the oven to 200°C, gas mark 6. Place the ribs in a roasting tin, cover with the sauce and cook for 35-40 minutes, turning halfway through. Drizzle with the remaining honey and cook for a further 10 minutes until the ribs are thoroughly cooked and the edges are beginning to char. Serve.

Move on to Main Courses

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