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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, Partidge?


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

See more Recipes from Waitrose


Warm salad of partridge, squash, girolles and grapes

This beautifully rustic bread is something I always take to a picnic if asked to bring a dish.

  • Preparation time: 25 minutes
  • Cooking time: 50 minutes, plus 10 minutes resting
  • Total time: 1 hr 15 minutes, plus 10 minutes resting 

Serves: 2 - 4


  • 1 small onion or acorn squash, seeded and cut into 8 wedges
  • 4 tbsp olive oil
  • 1 thyme sprig
  • 2 garlic cloves, unpeeled and bruised
  • 40g unsalted butter
  • 120g girolle mushrooms, wiped clean
  • 2 partridges, about 300g each, prepared and trussed
  • 4 rashers smoked streaky bacon
  • 100g black or red grapes
  • A squeeze lemon juice
  • 70g watercress or land cress


  1. Preheat the oven to 200°C/gas 6. Put the squash (don’t worry about the skin, it’s edible and delicious), 1 tbsp olive oil, the thyme and garlic in a roasting tin; season and dot over 20g butter. Roast for 20 minutes, tossing halfway, until soft and turning golden. Mix in the girolles and roast for a further 5 minutes, until just wilted. Set the tin aside, loosely covered with foil.

  2. Increase the oven temperature to 220°C/gas 7. Heat 1 tbsp oil and the remaining butter in an ovenproof frying pan over a high heat. Season the partridge and brown all over in the hot pan for 5 minutes. Sit breast-side up and lay 2 bacon rashers on each – this keeps the breast moist. Transfer to the oven and roast for 15 minutes or until medium-rare and the bacon is crisp. Set aside, covered with foil, to rest for 10 minutes.

  3. For the dressing, put 30g grapes into a small saucepan with 2 tbsp water. Heat gently, covered, for 6–8 minutes or until soft and broken down. Strain through a sieve into a small bowl, pushing all the juice out. Discard the pulp. Whisk the remaining oil into the warm grape juice, and tip in the juices from the squash and mushroom pan. Season to taste and squeeze in some lemon juice, then add any resting juices from the partridge. Halve the remaining grapes and stir them in.

  4. Take the bacon off each partridge, then cut away the legs and breasts. Place a handful of watercress on a plate and top with the squash and girolles. Arrange the partridge portions on top, then the bacon; spoon over the grapes and dressing. Serve immediately.


Mischief and Mayhem Pinot Noir Red Burgundy

Lovely scents of strawberry, raspberry and vanilla. Soft and round on the palate with juicy cherry fruit and spice notes. This is delicious to drink by itself, or paired with seared tuna, roast chicken or charcuterie.

Partridges with Apples, Cream and Calvados


Serves: 6 - 8


  • 3-4 partridges, plucked and cleaned
  • 1 medium onion, finely chopped
  • About 75g butter
  • 125g minced pork
  • 125g minced beef
  • 2-3 apples, peeled and roughly chopped
  • 2 tablespoons calvados
  • Salt and pepper
  • 1 small egg, beaten
  • 1 teaspoon dried thyme

To finish

  • 2-3 apples, peeled, cored and sliced
  • 150ml crème fraîche or double cream, soured with a drop of lemon juice


  1. Preheat the oven to 200°C/gas 6.

  2. Wipe the birds and remove any stray hairs or feathers - a blast over a gas flame does the trick.

  3. To make the stuffing, fry the onions in 25g butter until soft and golden. Stir in the minced meat and cook gently until it changes colour.

  4. Add the chopped apple and soften a little. Sprinkle with 1 tablespoon of calvados, put a lid on and stew gently for about 20 minutes, until the apples are quite mushy. Season. Leave to cool a little, then mix in the egg.

  5. Stuff into the birds' cavities, tying the drumsticks together with thread. Arrange the birds in a roasting tin, season, dot with a little butter and sprinkle with thyme.

  6. Wrap any leftover stuffing in buttered foil and tuck it alongside. Roast for 10 minutes, then reduce the oven to 170°C/gas 3. Allow another 45-50 minutes - when a drumstick pulls away easily from the body, the partridges are done.

  7. Quarter the birds and place in a hot dish with the stuffing. Sauté the apple slices in another 25g butter - don't let them lose their shape - and place among the joints.

  8. To make the sauce, reheat the roasting pan and add the remaining calvados, scraping up all the little brown bits. Bubble up fiercely to evaporate the alcohol. Stir in the cream and bubble up again to thicken.

  9. Taste and season. Whisk in the remaining butter, cut in small pieces, to add shine.

  10. Moisten the joints with a little sauce and hand the rest separately, strained if you like.

  11. If you can't get partridge, use poussin, allow a little less cooking time and compensate with flavouring herbs - sage, juniper, bay.


Chablis Les Armes

Chablis Les Armes “Stunningly elegant and poised” ☆☆☆☆☆ ☆☆☆☆☆ Overall rating value is 5 of 5 stars. 5.0 (1) Write a review . This action will open a modal dialog This is a Chablis in the traditional style, with great balance and finesse. Enjoy well chilled; either savour on its own or try with a plate of oysters for a truly indulgent combination.

Spatchcocked Partridge With Wild Mushroom Bruschettas


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

Serves: 4


  • 2 x 270g partridge
  • 2 tbsp extra virgin olive oil
  • 10g porcini mushrooms
  • 50g butter
  • 350g mixed mushrooms (wild, chestnut, button), brushed and roughly sliced just before cooking
  • 2 large shallots, peeled and finely chopped
  • 2 cloves of garlic, finely chopped
  • 100ml double cream
  • 1 lemon, juiced
  • 20g flat-leaf parsley, finely chopped
  • 4 slices sourdough bread



  1. With poultry shears or sturdy scissors, cut out the partridge backbones. Press firmly on the birds so that they lie flat. Wipe clean with good kitchen towel. Season with salt, pepper and olive oil.

  2. Soak the porcini in 150ml boiling water. Leave for 20 minutes then strain; keep the juice. Heat the remaining oil and butter in a frying pan until sizzling. Add all the mushrooms and the juice; when they are turning brown, add the shallots and garlic. Sauté for a few minutes more. Add the cream, half the lemon juice and most of the parsley and season. Allow to bubble for a minute.

  3. Heat a heavy-bottomed pan until smoking hot; add the partridge. Cook for 8–10 minutes a side until just cooked and squeeze over the remaining lemon juice. Halve the birds. Toast the sourdough bread and drizzle with extra virgin olive oil. Spoon the mushrooms onto each toast, top with half a partridge, scatter with parsley and serve.


Marc Dudet, Puilly-Fuissé

Tropical scents with a nutty, almost straw-like complexity. The palate is full and weighty with a creamy mid palate yet pinned together with classic Burgundian minerality.

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