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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, Celeriac?


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

See more Recipes from Waitrose


Celeriac soup with toasted hazelnuts & truffle oil

This creamy, velvety soup with crunchy sweet hazelnuts makes a lovely starter – you can easily double the quantity to serve more people.

  • Preparation time: 15 minutes
  • Cooking time: 25 minutes
  • Total time: 40 minutes 

Serves: 4


  • 2 tbsp olive oil
  • Knob of butter
  • 3 echalion shallots, finely diced
  • 2 celery sticks, chopped
  • 1 clove garlic, finely chopped
  • 1 celeriac, peeled and diced
  • 1 medium potato, peeled and diced
  • 1 bay leaf
  • 1 tbsp lemon thyme leaves
  • 1 litre vegetable stock
  • 100g blanched hazelnuts, toasted (see Cook's Tip)
  • 2 tbsp crème fraîche
  • ½ lemon
  • Truffle oil, for drizzling


  1. Heat the oil and butter in a medium saucepan. Cook the shallots and celery for 3-4 minutes until beginning to soften. Add the garlic and cook for 1 minute more.

  2. Add the celeriac, potato, bay leaf and thyme and cook for 1 minute. Pour over the stock, cover and simmer for 20 minutes until the vegetables are very tender.

  3. Remove the pan from the heat and take out the bay leaf. Add about three quarters of the hazelnuts, then chop the remaining nuts and set aside. Blend the soup with a stick blender until smooth, stir in the crème fraîche and blend again.

  4. Add a squeeze of lemon then ladle into bowls. Serve scattered with the reserved hazelnuts and drizzled with the truffle oil.

Cook's tip

To toast hazelnuts, preheat the oven to 180°C, gas mark 4. Spread the nuts over a baking tray and place in the oven for about 5 minutes until golden.

Monarco Verdcchio dei Castelli di Jesi Classico

A classic Italian white wine with a light style and a fresh quality. The intrinsic almond and citrus flavours make this Verdicchio dei Castelli di Jesi a fresh crisp white with a long finish.

Celeriac and cod fishcakes


  • Preparation time: 30 minutes
  • Cooking time: 20 minutes
  • Total time: 50 minutes, plus 50 minutes cooling 

Serves: 6


  • 800g skin-on cod fillet
  • 4 tbsp milk
  • 1 large celeriac, peeled
  • 300g baking potatoes, peeled and cut into chunks
  • 80g pack prosciutto crudo, chopped
  • 2 tbsp capers
  • 1 tbsp finely chopped thyme
  • 1 medium British Blacktail Free Range Egg, beaten
  • Polenta or plain flour, for dusting
  • 1 small clove garlic, crushed
  • 100ml half-fat crème fraîche
  • 100g half-fat mayonnaise
  • 25g pack fresh fl at-leaf parsley, finely chopped
  • Vegetable oil, for shallow frying
  • Lemon wedges, to serve
  • 140g pack Waitrose Wild Rocket, to serve


  1. Put the cod in a frying pan with the milk. Cover and cook gently for about 10 minutes, or until cooked through. Leave to cool in the pan.

  2. Meanwhile, cut the celeriac into chunks and place in a pan with the potatoes. Cover with cold water and bring to the boil. Reduce the heat to a gentle simmer and cook until tender, about 15-20 minutes. Drain thoroughly, return to the pan and mash until fairly smooth.

  3. Remove the fish from the pan and flake into pieces, discarding the skin and checking for any bones. Add to the mash with the prosciutto, capers, thyme and a little seasoning. Drizzle with the egg and mix together. Divide the mixture into 12 pieces. Shape into chunky cakes about 2cm thick, dusting both sides with polenta or flour.

  4. For the sauce, mix together the garlic, crème fraîche, mayonnaise and parsley and transfer to a small serving dish.

  5. Heat a little oil in a frying pan and fry the fishcakes, in batches, for about 3 minutes on each side until golden. Keep warm while frying the remainder. Serve with the sauce, lemon wedges and salad leaves.


Domaine Naudet Sancerre

“A high quality, single estate Sancerre”.
A beautiful Sancerre, with pungent green grass aroma and a crisp, fresh palate boasting citrus and asparagus notes. Created from a small parcel of high-quality vines. Exclusive to Waitrose

Creamy carrot and celeriac gratin


  • Total time: 15 minutes 

Serves: 2


  • 400g pack essential Waitrose Carrot Batons
  • 350g Waitrose Celeriac, peeled and coarsely grated
  • 200g pack essential Waitrose Reduced Fat Soft Cheese with Garlic & Herbs
  • 50ml essential Waitrose Semi Skimmed Milk
  • 50g fresh breadcrumbs
  • 25g cashews, chopped
  • ½ tsp fennel seeds, lightly crushed
  • 2 tbsp chopped parsley


  1. Cook the carrot batons in boiling water for 4 minutes. Add the celeriac and cook for a further 1-2 minutes then drain.

  2. Heat the soft cheese and milk in the saucepan and stir in the carrots and celeriac, season and transfer to a heatproof serving dish.

  3. Mix together the breadcrumbs, cashews, fennel seeds and parsley, then sprinkle over the carrot mixture. Place under a preheated grill for 1-2 minutes until golden.


Waitrose Côtes du Rhône Villages

"Spicy red berries and cloves - delicious".
Made by winemaker Laurent Pratx in the southern Rhône, this is a characteristic Côtes du Rhône-Villages blend of grapes, 60% Grenache, 30% Syrah, and 10% Mourvèdre. Rich and spicy yet beautifully smooth.


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