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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, Pheasant.

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

See more Recipes from Waitrose



Goujons of Pheasant with Roasted Garlic Mayonnaise

This is a good recipe for people who think they don't like pheasant. I have yet to meet anyone who doesn't like dipping these crisp golden nuggets into garlic mayonnaise. If you can't get hold of pheasant, this recipe is equally delicious made with chicken.

  • Preparation time:40 minutes
  • Cooking time:25 minutes
  • Total time:1 hour 5 minutes  

Serves: 6-8 as a nibble


  • 6 pheasant breasts, skinned
  • 3 tbsp plain flour
  • Salt and freshly ground pepper
  • 150g dry breadcrumbs from a ciabatta or other coarse loaf
  • 2 medium eggs, lightly beaten
  • Sunflower oil for frying
  • Garlic mayonnaise
  • 1 whole head garlic
  • 100ml olive oil, plus a drizzle for the garlic
  • 2 medium eggs
  • 1 tsp Dijon mustard
  • 1 tbsp white wine vinegar
  • Pinch of caster sugar
  • 400ml sunflower oil
  • Squeeze of lemon juice


  1. Make the mayonnaise in advance. Preheat the oven to 200°C, gas mark 6. Place the head of garlic on a piece of foil large enough to wrap it in and pour over a little olive oil. Wrap it tightly and roast for 25 minutes or until soft. Remove from the oven and let it cool until you are able to handle it. Squeeze out the flesh from each clove, mash in a bowl and set aside.
  2. To make the mayonnaise, put the eggs, mustard, vinegar, sugar and some seasoning into a food processor and whiz together. While it is still running, very slowly add the olive and sunflower oil in a steady stream until the mixture is very thick and all the oil has been used. This takes about 10 minutes. Switch off the machine and add the cooled roasted garlic and a squeeze of lemon juice. Blend again very quickly just to combine, then adjust the seasoning. Transfer to a dish or jar and cover. The mayonnaise can be kept in the fridge for up to 2 weeks. (Because it contains uncooked eggs, the mayonnaise is not suitable for pregnant women, very young children, or the elderly or infirm.)
  3. Cut the pheasant into long strips about 1cm thick. Put the flour on a plate and season. Pour the eggs into a dish and put the breadcrumbs on another plate or in a plastic bag. Dip each strip of pheasant into the flour, then the egg, then coat in the breadcrumbs.
  4. Heat enough oil in a deep frying pan to completely submerge the goujons (or use a deep-fat fryer). The oil is hot enough when a breadcrumb dropped into it sizzles.
  5. Fry the goujons in batches, for 1-2 minutes each, until crisp and golden. Drain on kitchen paper and season with salt. Keep warm until all the goujons are ready, then serve with the mayonnaise.

Game Terrine

The meat in this terrine needs to be very finely cubed, but not minced so finely that it loses all texture. Any combination of venison, feathered game and rabbit or hare will be just the thing.

  • Preparation time:60 minutes
  • Cooking time:160 minutes
  • Total time:2 hours 40 minutes, plus 3-4 hours cooling and overnight chilling    

Serves: 12 as a starter or light lunch


  • 1½ tbsp madeira
  • 3 tbsp port
  • 16 rashers smoked streaky bacon
  • 25g butter
  • 1 small onion, finely diced
  • 2 large garlic cloves, crushed
  • 450g mixed game (eg rabbit, pheasant, duck), any skin, bone and gristle removed, finely chopped
  • 250g pork shoulder or belly, skin removed and discarded, finely chopped
  • 3 rashers smoked back bacon, finely chopped
  • 175g chicken and/or game livers, minced or finely chopped
  • 1 large egg, beaten
  • 1 tsp ground allspice
  • 1 tsp chopped fresh rosemary
  • 2 tsp green peppercorns
  • 1 tsp salt


  1. Boil the madeira and port in a small pan for 2-3 minutes, until reduced by two-thirds. Cool.
  2. Line a slender, 1.3kg loaf tin neatly with foil, leaving enough overhanging the tin to fold back over and enclose the filling. Cover the foil with the streaky bacon, overlapping the rashers, and again overhanging the tin; halve two rashers to line the short ends of the tin.
  3. Melt the butter in a small pan and soften the onions for 3-4 minutes, without colouring them. Add the garlic and cook for 2 minutes. Set aside.
  4. Preheat the oven to 150°C/gas 2. In a large bowl, combine the game, pork, back bacon, livers, egg, allspice, rosemary, peppercorns, salt, reduced alcohol, onion mixture and a generous grind of black pepper. Pack it into the tin, then give it a whack on a chopping board, to expel any trapped air. Fold the bacon over to cover the filling, then fold over the overhanging foil.
  5. Put the tin in a deep roasting tin, then pour around enough just-boiled water to come halfway up. Bake in the oven for about 1 3/4 hours or until a fine skewer inserted into the centre comes out piping hot and the juices run clear. Take the terrine out of the bain-marie, weight it down with a few tins and leave to cool at room temperature for 3–4 hours. Cover (still weighted down) and chill overnight or for up to 2 days.
  6. To serve, upturn the terrine onto a board, discard the foil and wipe the terrine clean with kitchen paper if necessary. Slice into 12.

Drinks recommendation

A fresh, lively beaujolais, served lightly chilled, provides the ideal counterpoint for this complex terrine.

Move on to Main Courses

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