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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 with recipes using this Month's Health Food, Chesnuts?


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

See more Recipes from Waitrose


Roasted shallot and chestnut crostiniRoasted shallot and chestnut crostini

Chestnuts are a really useful, versatile ingredient in both sweet and savoury dishes.  Here their sweetness and texture marry perfectly with caramelised, roasted shallots.


  • Preparation time: 15 minutes, plus cooling
  • Cooking time: 30-35 minutes
  • Total time: 45-50 minutes, plus cooling

Serves: 8


  • 2-3 tbsp olive oil
  • 600g echalion shallots, peeled and halved lengthways
  • 1 tbsp clear honey
  • 1 ciabatta loaf, thinly sliced
  • 200g fresh, roasted and peeled chestnuts (or 200g pack cooked chestnuts)
  • 250g tub ricotta
  • 2 tsp creamed horseradish sauce
  • 25g pack chives, chopped



  1. Preheat the oven to 200°C, gas mark 6. Heat 1 tbsp of the oil in a large, ovenproof pan or roasting tin and fry the shallots, cut-side down, for 2-3 minutes until golden. Turn them over, then drizzle with the honey and transfer to the oven. Roast for 20-25 minutes until softened and starting to colour. Allow to cool.

  2. Meanwhile, spread the bread slices over 2 large baking trays and brush with the remaining oil. Season and bake for 8-10 minutes swapping the trays over halfway through, until golden and crisp.

  3. Place all but one of the cooled shallots, together with any juices, into a food processor. Add the chestnuts, ricotta and horseradish sauce and pulse until just combined. Season, then stir in most of the chives. Finely slice the reserved shallot.

  4. Spread the chestnut mixture onto the toasts, top each with a little sliced shallot and scatter over the reserved chives.

Cook's tips

Make the topping, cover and keep cool; cook the bread and keep in an airtight container up to 24 hours ahead. Assemble when needed.



Mushroom & chestnut samosas with tahini dipMushroom & chestnut samosas with tahini dip


  • Preparation time: 25 minutes
  • Cooking time: 35 minutes
  • Total time: 1 hour


Serves: 6


  • ½ x 30g pack Cooks’ Ingredients Dried Porcini Mushrooms
  • 100g butter
  • 2 echalion shallots, finely chopped
  • 2 cloves garlic, crushed
  • 150g chestnut mushrooms, sliced
  • 150g Portabellini mushrooms, sliced
  • 2 tbsp Madeira or brandy
  • ½ x 25g pack flat leaf parsley, finely chopped
  • 100g whole cooked, peeled chestnuts, roughly chopped
  • 25g toasted pine nuts
  • 450g pack spinach, washed
  • 6 sheets Jus-Rol Filo Pastry
  • 4 tbsp sun-dried tomato paste
  • Sumac and ground cinnamon, for dusting
  • 1 tbsp tahini
  • 3 tbsp lemon juice (1½ lemons)
  • 3 tbsp 0% fat Greek yogurt


  1. Soak the porcini in boiling water for 15 minutes, then drain and chop. Melt 25g of the butter in a large frying pan and gently fry the shallots and garlic for 5 minutes until soft. Add all the mushrooms and cook over a high heat for 3-4 minutes until golden and just tender. Remove from the heat and stir in the Madeira, parsley, chestnuts, pine nuts and seasoning. Leave to cool.

  2. Preheat the oven to 200°C, gas mark 6 and line 2 large baking sheets with parchment. Steam the spinach for 2 minutes until wilted, then squeeze out any water. Melt the remaining butter. Divide the mushrooms and spinach into 12 equal portions.

  3. Lay a clean tea towel on the work surface. Place the stack of pastry sheets with the short end nearest to you. Using scissors, cut the sheets in half lengthways. Take one length of pastry. Brush with butter. Spread 1 tsp of the tomato paste in a circle on the end nearest to you, leaving a 2cm border around it. Top with one portion each of the spinach and mushrooms.

  4. Fold the bottom left corner of pastry over the filling to make a triangle. Then fold the triangle up once, along its top edge. Continue folding in this way, from right to left and visa versa, to make a triangular shape and enclose the filling. Use a little melted butter to stick the seam.

  5. Lift the parcel onto the baking sheet, seam-side down, and brush with more melted butter. Repeat to make a total of 12 parcels. Bake for 18-20 minutes or until golden. Remove from the oven and immediately dust with sumac and cinnamon. Meanwhile, mix the tahini, lemon juice, yogurt and seasoning together. Serve with the samosas. 


Chorizo, Chestnut and Sage LollipopsChorizo, Chestnut and Sage Lollipops

Spicy chorizo threaded on cocktail sticks topped with sage-infused chestnuts make a fast and funky canapé. Fabulous with a glass of chilled dry sherry before dinner.


Makes: 8 canapés


  • 4 tbsp extra virgin olive oil
  • 10g pack fresh sage leaves
  • 8 whole chestnuts from a 200g jar Sierra Rica Organic Chestnuts
  • 70g pack Waitrose Spanish Chorizo


  1. Place the oil in a small pan with the sage, reserving 8 leaves, then warm gently over a medium heat. Remove from the heat, add the chestnuts and season. Leave to infuse for 5 minutes.

  2. Meanwhile, fold each slice of chorizo in half, then in half again. To assemble the lollipops, take 8 x 10cm thin satay sticks or long cocktail sticks and thread a piece of the chorizo through, followed by a reserved sage leaf, then top just the tip of the skewer with a warm chestnut. Serve immediately.

Cook's tips

Place the chestnut just on the tip of the skewer, to form a 'lollipop' - don't be tempted to thread it on completely, as it will crumble.



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