Are you looking for inspiration to elevate your culinary skills and impress your friends and family? Look no further! In this article, we’ll take you on a gastronomic journey with 20 mouth-watering Waitrose recipes that cater to every occasion. Whether you’re planning a romantic dinner, a casual get-together with friends, or a grand celebration, these recipes are sure to delight.
From classic Beef Wellington and Moroccan Spiced Lamb Tagine, to decadent Lemon Drizzle Cake and Creamy Mushroom Risotto, our selection of Waitrose recipes is designed to tantalize your taste buds and leave you wanting more. With both savory and sweet options, there’s something for everyone in this comprehensive collection.
In the following pages, we’ll take a closer look at each recipe, providing step-by-step instructions and tips from expert chefs to ensure your culinary creations are nothing short of spectacular. So, without further ado, let’s dive into our 20 Delicious Waitrose Recipes for Every Occasion!
Waitrose Classic Beef Wellington
Elevate your dinner party with this classic Beef Wellington recipe, featuring tender beef fillet wrapped in a flaky puff pastry crust.
Ingredients:
– 1 (1.5kg) beef fillet, tied with kitchen string
– 2 tbsp olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mushroom duxelles (see note)
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 sheet puff pastry, thawed
– 1 egg, beaten (for brushing pastry)
Instructions:
1. Preheat oven to 200°C (400°F).
2. Season the beef fillet with thyme, salt, and pepper.
3. Heat oil in a large skillet over medium-high heat. Sear the beef for 1-2 minutes on each side, then transfer to a plate.
4. Add chopped onion and minced garlic to the skillet and cook until softened. Add mushroom duxelles and cook for 1 minute.
5. Place the pastry sheet on a lightly floured surface. Brush edges with beaten egg.
6. Place the beef fillet in the center of the pastry, leaving a 2.5cm (1in) border around it. Spoon the onion-mushroom mixture over the beef.
7. Roll the pastry over the filling, starting from one long side. Press edges to seal.
8. Brush the top with beaten egg and cut a few slits for steam release.
9. Bake for 25-30 minutes or until the pastry is golden brown.
Cooking Time: 25-30 minutes
Waitrose Moroccan Spiced Lamb Tagine
Experience the rich flavors of Morocco with this aromatic lamb tagine recipe from Waitrose. This slow-cooked dish is perfect for a special occasion or a cozy night in.
Ingredients:
– 1 kg lamb shoulder, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1 can (400ml) chopped tomatoes
– 1 cup lamb stock or beef stock
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the oil in a large casserole dish over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, ginger, cumin, smoked paprika, cinnamon, turmeric, and saffron. Cook for 1 minute, stirring constantly.
3. Add the lamb pieces and cook until browned on all sides, about 5-7 minutes.
4. Add the chopped tomatoes, stock, salt, and pepper. Bring to a simmer.
5. Cover the dish and transfer to the oven. Cook at 160°C/325°F/Gas Mark 3 for 2 hours or until the lamb is tender.
Cooking Time: 2 hours
Waitrose Lemon Drizzle Cake
A classic British treat, this Lemon Drizzle Cake from Waitrose is a delightful combination of moist lemon sponge and tangy drizzle sauce. Perfect for a springtime gathering or as a sweet pick-me-up any time of the year.
Ingredients:
– 225g cake flour
– 175g unsalted butter, softened
– 200g granulated sugar
– 2 large eggs
– 2 tbsp freshly squeezed lemon juice
– 1 tsp grated lemon zest
– 100ml buttermilk
Instructions:
1. Preheat oven to 170°C (325°F). Grease and line a 20cm (8in) round cake tin.
2. In a large bowl, whisk together flour, sugar, and butter until light and fluffy.
3. Beat in eggs one at a time, followed by lemon juice and zest.
4. Gradually add buttermilk, mixing until smooth.
5. Pour batter into prepared tin and bake for 35-40 minutes or until golden brown.
6. Remove from oven and let cool completely.
7. Drizzle with a mixture of 100ml lemon juice and 50g granulated sugar.
Cooking Time: 35-40 minutes
Waitrose Creamy Mushroom Risotto
A rich and comforting Italian-inspired dish, perfect for a special occasion or a cozy night in.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable or chicken stock, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (e.g. cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/2 cup white wine (optional)
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the oil in a large saucepan over medium heat. Add the onion and cook until softened, about 3-4 minutes.
2. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
3. Add the white wine (if using) and stir until absorbed. Then, add 1/2 cup of warmed stock, stirring until absorbed. Repeat this process, adding the stock in 1/2 cup increments, until the rice is cooked and creamy (about 20-25 minutes).
4. Stir in the mushrooms, garlic, and Parmesan cheese. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Waitrose Honey Glazed Salmon
This sweet and savory recipe elevates salmon to new heights with a sticky honey glaze that’s perfect for a quick weeknight dinner or special occasion. With only 7 ingredients and 15 minutes of cooking time, this dish is sure to become a family favorite.
Ingredients:
– 4 x 120g salmon fillets
– 1/2 cup honey
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon vegetable oil
– 1 teaspoon grated ginger
– Salt and pepper to taste
Instructions:
1. Preheat oven to 200°C (400°F).
2. Line a baking sheet with parchment paper.
3. Place salmon fillets on the prepared baking sheet, skin side down (if they have skin).
4. In a small bowl, whisk together honey, soy sauce, rice vinegar, vegetable oil, and grated ginger.
5. Brush the glaze evenly over each salmon fillet, making sure to coat all surfaces.
6. Season with salt and pepper to taste.
7. Bake for 12-15 minutes or until cooked through.
Cooking Time: 12-15 minutes
Waitrose Mediterranean Vegetable Tart
This vibrant tart is a flavorful celebration of Mediterranean vegetables, perfectly balanced with sweet caramelized onions and a hint of herbs. A perfect side dish or light lunch option for any occasion.
Ingredients:
– 1 x 375g puff pastry, thawed
– 2 tablespoons olive oil
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– 2 bell peppers (any color), sliced
– 2 zucchinis, sliced
– 1 cup cherry tomatoes, halved
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– 1 tablespoon balsamic vinegar
Instructions:
1. Preheat oven to 220°C (200°C fan) / Gas mark 7.
2. Roll out puff pastry on a lightly floured surface to a thickness of about 3mm.
3. In a large skillet, heat olive oil over medium-high heat. Add onions and cook for 10-12 minutes or until caramelized.
4. Arrange vegetables in a pattern on the pastry, leaving a 2cm border around edges.
5. Drizzle caramelized onions over the vegetables, followed by balsamic vinegar.
6. Season with salt and pepper to taste.
7. Roll out remaining pastry to form a lid, pressing edges to seal.
8. Brush top with beaten egg for glaze.
9. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Waitrose Chocolate and Raspberry Pavlova
Elevate your dessert game with this show-stopping pavlova, featuring the perfect balance of rich chocolate and sweet-tart raspberries. This impressive dessert is sure to impress at any gathering.
Ingredients:
– 3 large egg whites
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– 1 cup confectioners’ sugar
– 1/2 cup dark chocolate chips (at least 70% cocoa)
– 1 cup fresh raspberries
Instructions:
1. Preheat oven to 150°C (300°F). Line a baking sheet with parchment paper.
2. In a large mixing bowl, beat egg whites and granulated sugar until stiff peaks form.
3. Add softened butter, vanilla extract, and confectioners’ sugar; mix until combined.
4. Spoon meringue mixture onto prepared baking sheet in a circle, about 25cm (10 inches) in diameter.
5. Bake for 1 hour and 15 minutes or until crisp and dry.
6. Melt chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
7. Arrange fresh raspberries on top of cooled meringue base. Drizzle with melted chocolate.
Cooking Time: 1 hour and 15 minutes
Waitrose Thai Green Curry with Jasmine Rice
Experience the bold flavors of Thailand with this simple and aromatic curry recipe, served with fluffy jasmine rice.
Ingredients:
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can coconut milk (400ml)
– 2 cups Thai green curry paste
– 1 cup mixed vegetables (bell peppers, carrots, etc.)
– 1/2 cup cooked chicken or shrimp (optional)
– Salt and pepper to taste
– Fresh basil leaves for garnish
– Jasmine rice, cooked according to packet instructions
Instructions:
1. Heat oil in a large pan over medium heat. Add garlic and ginger; cook for 1 minute.
2. Stir in curry paste and cook for 1-2 minutes or until fragrant.
3. Pour in coconut milk and mixed vegetables. Bring to a simmer.
4. Reduce heat to low and let it cook for 5-7 minutes or until the flavors have melded together.
5. Season with salt and pepper to taste.
6. Serve over cooked jasmine rice, garnished with fresh basil leaves.
Cooking Time: 15-20 minutes
Waitrose Butternut Squash and Sage Soup
This comforting soup is a perfect blend of autumnal flavors, with roasted butternut squash and crispy sage adding depth and warmth.
Ingredients:
– 1 large butternut squash (about 2kg)
– 4 tablespoons olive oil
– 2 onions, peeled and chopped
– 3 cloves garlic, minced
– 200g butternut squash seeds
– 4 sprigs fresh sage, chopped
– 2 pints chicken or vegetable stock
– Salt and pepper, to taste
Instructions:
1. Preheat the oven to 180°C (350°F).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, drizzle with olive oil, and roast for 45-50 minutes, or until tender.
4. In a large pot, sauté the onions and garlic over medium heat until softened.
5. Add the roasted squash, butternut squash seeds, and chopped sage to the pot.
6. Pour in the stock and bring to a simmer.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with additional sage leaves if desired.
Cooking Time: 1 hour 15 minutes
Waitrose Seared Scallops with Pea Puree
A vibrant and flavorful seafood dish that combines succulent scallops with a creamy pea puree, perfect for a light and refreshing meal.
Ingredients:
– 12 Waitrose Seared Scallops
– 250g fresh peas
– 2 cloves of garlic, peeled and minced
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh parsley leaves for garnish
Instructions:
1. Preheat the oven to 180°C (350°F).
2. In a medium saucepan, combine fresh peas, garlic, and olive oil. Cook over medium heat until the peas are tender, about 5 minutes.
3. Blend the pea mixture with lemon juice, salt, and pepper until smooth.
4. Season the scallops with salt and pepper. Pan-fry in hot oil for 2-3 minutes on each side, or until golden brown.
5. Serve the scallops atop the pea puree, garnished with fresh parsley leaves.
Cooking Time: 15-20 minutes
Waitrose Sticky Toffee Pudding
This classic British dessert is a must-try for anyone with a sweet tooth. This recipe makes a moist and flavorful pudding topped with a rich sticky toffee sauce.
Ingredients:
– 225g golden caster sugar
– 1 x 397g can of condensed milk
– 4 large eggs
– 100g unsalted butter, melted
– 150g self-raising flour
– 1/2 tsp baking powder
– 1/2 tsp salt
– 1/2 cup chopped pecans or walnuts (optional)
Instructions:
1. Preheat oven to 180°C (350°F). Grease a 20cm square cake tin and line with parchment paper.
2. In a large bowl, whisk together sugar, condensed milk, eggs, and melted butter.
3. Add flour, baking powder, and salt. Whisk until just combined.
4. Pour batter into prepared tin and smooth top.
5. Bake for 35-40 minutes or until golden brown and firm to the touch.
6. Allow pudding to cool in tin for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 35-40 minutes
Waitrose Roasted Beetroot and Goat Cheese Salad
Roasted Beetroot and Goat Cheese Salad Recipe
A sweet and tangy salad that celebrates the flavors of roasted beetroot, creamy goat cheese, and fresh herbs.
Ingredients:
– 4 Waitrose Roasted Beetroot, peeled and sliced into wedges
– 1 log of crumbled Waitrose Goat Cheese (approx. 100g)
– 1/2 cup mixed greens (such as arugula, spinach, and rocket)
– 1/4 cup chopped fresh mint leaves
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 lemon, cut into wedges (optional)
Instructions:
1. Preheat oven to 200°C (400°F).
2. Arrange the beetroot slices on a baking sheet and roast for 20-25 minutes or until tender.
3. Meanwhile, mix the greens and mint leaves in a bowl.
4. Place the roasted beetroot on top of the greens mixture.
5. Crumble the goat cheese over the beetroot.
6. Drizzle with olive oil and season with salt and pepper to taste.
7. Serve immediately, with lemon wedges on the side if desired.
Cooking Time: 20-25 minutes
Waitrose Spiced Apple and Cinnamon Crumble
This recipe is a perfect blend of sweet and spicy, combining the flavors of Waitrose Spiced Apple with the warmth of cinnamon and the crunch of oat crumble. It’s an ideal dessert for a chilly evening or a family gathering.
Ingredients:
– 6-8 medium-sized apples, peeled and sliced
– 2 tbsp Waitrose Spiced Apple filling
– 1/2 cup granulated sugar
– 2 tsp ground cinnamon
– 1/4 cup all-purpose flour
– 1/2 cup rolled oats
– 1/2 cup cold unsalted butter, cubed
– 1/4 cup brown sugar
Instructions:
1. Preheat the oven to 180°C (350°F).
2. In a large bowl, mix together sliced apples, Waitrose Spiced Apple filling, granulated sugar, and cinnamon.
3. Transfer the apple mixture to a 20cm x 30cm baking dish.
4. In a separate bowl, combine flour, rolled oats, and cold butter. Use your fingertips to work the butter into the dry ingredients until it resembles coarse crumbs.
5. Mix in brown sugar and sprinkle the crumble mixture evenly over the apples.
6. Bake for 35-40 minutes or until the topping is golden brown and the apples are tender.
Cooking Time: 35-40 minutes
Waitrose Pan-Fried Sea Bass with Herb Butter
Elevate your seafood game with this simple yet impressive recipe, perfect for a quick weeknight dinner or special occasion. Flaky sea bass is paired with a zesty herb butter that adds a burst of freshness to each bite.
Ingredients:
– 4 x 120g Waitrose Sea Bass fillets
– 1/2 cup (1 stick) unsalted butter, softened
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh dill
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat a non-stick skillet or frying pan over medium-high heat.
2. Season the sea bass fillets with salt and pepper.
3. Add the butter to the pan, allowing it to melt and foam slightly.
4. Place the sea bass in the pan, skin side up (if it has skin).
5. Cook for 3-4 minutes or until the fish is cooked through, flipping halfway through.
6. Stir in parsley, dill, and lemon juice into the butter to create the herb butter.
7. Serve the sea bass with the herby butter spooned over the top.
Cooking Time: 12-15 minutes
Waitrose Caramelized Onion and Gruyere Tart
This sweet and savory tart is perfect for a dinner party or special occasion. The caramelized onions add a depth of flavor, while the Gruyère cheese provides a creamy and rich contrast.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 large onions, thinly sliced
– 2 tbsp olive oil
– Salt and pepper to taste
– 2 tbsp unsalted butter, softened
– 1 cup grated Gruyère cheese
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out the puff pastry on a floured surface to a thickness of about 1/8 inch.
3. In a large skillet, cook the sliced onions over medium heat with olive oil, salt, and pepper until caramelized (about 20-25 minutes).
4. Spread the softened butter evenly over the pastry, leaving a 1-inch border around the edges.
5. Top the butter with the caramelized onions and sprinkle with Gruyère cheese.
6. Roll out the remaining pastry to a thickness of about 1/8 inch and use to cover the tart, pressing edges to seal.
7. Brush the top with egg wash (beaten egg mixed with a little water) and make a few slits in the top for steam to escape.
8. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Waitrose Classic Eggs Benedict
Elevate your brunch game with this classic eggs benedict recipe, featuring toasted English muffins, poached eggs, and rich hollandaise sauce.
Ingredients:
– 4 large eggs
– 4 English muffins
– 2 tablespoons unsalted butter, melted
– 1 cup water
– 1/2 cup white wine vinegar
– 1/2 cup freshly grated cheddar cheese
– Salt and pepper to taste
Instructions:
1. Bring a large pot of water to a simmer and add the vinegar.
2. Crack in the eggs and cook for 3-4 minutes, or until the whites are set.
3. Meanwhile, toast the English muffins and spread with melted butter.
4. Assemble the benedict by placing a toasted muffin half on a plate, topping with a poached egg, and drizzling with cheese.
5. Serve immediately.
Cooking Time: 15 minutes
Waitrose Slow-Cooked Beef Bourguignon
Experience the rich flavors of France with this classic beef stew recipe, cooked to perfection in a slow cooker. Tender chunks of beef simmer in a rich red wine broth, accompanied by aromatic vegetables and herbs.
Ingredients:
– 500g beef shin or chuck, cut into 2cm pieces
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and chopped
– 2 stalks celery, chopped
– 150ml red wine
– 50ml beef stock
– 1 tsp tomato paste
– 1 tsp dried thyme
– 1/2 tsp ground allspice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Brown the beef in a hot pan with some oil, then set aside.
2. Cook the onion, garlic, carrots, and celery in the same pan until softened.
3. Add the red wine, beef stock, tomato paste, thyme, and allspice to the slow cooker.
4. Add the browned beef and vegetables to the slow cooker.
5. Season with salt and pepper to taste.
6. Cook on low for 8-10 hours or high for 4-6 hours.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Waitrose Dark Chocolate and Hazelnut Tart
A rich and decadent dessert that combines the deep flavors of dark chocolate with the nutty sweetness of hazelnuts.
Ingredients:
– 1 sheet of frozen puff pastry, thawed
– 100g Waitrose Dark Chocolate chips
– 50g hazelnuts, toasted and chopped
– 1 tablespoon honey
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat the oven to 200°C (180°C fan).
2. Roll out the puff pastry on a lightly floured surface to a thickness of about 3mm.
3. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
4. Spread the melted chocolate evenly over the center of the pastry, leaving a 2cm border around the edges.
5. Sprinkle the chopped hazelnuts and drizzle with honey and vanilla extract over the chocolate.
6. Fold the pastry edges up over the filling to form a tart shape.
7. Brush the pastry with a little water and bake for 25-30 minutes, or until golden brown.
Cooking Time: 25-30 minutes
Waitrose Herb-Crusted Rack of Lamb
Elevate your dinner party with this show-stopping rack of lamb recipe, featuring a fragrant herb crust and tender meat. Perfect for special occasions or a weekend treat.
Ingredients:
– 1 rack of lamb (6-8 bones)
– 2 tbsp olive oil
– 4 tbsp chopped fresh rosemary leaves
– 2 tbsp chopped fresh thyme leaves
– 2 tbsp chopped fresh parsley leaves
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 220°C (425°F).
2. In a small bowl, mix together olive oil, rosemary, thyme, parsley, and garlic.
3. Season the rack of lamb with salt and pepper.
4. Spread the herb mixture evenly over the lamb, making sure to cover all surfaces.
5. Place the lamb on a roasting tray and roast for 20-25 minutes per kilogram, or until cooked to your liking.
6. Let the lamb rest for 10 minutes before slicing and serving.
Cooking Time: Approximately 45-60 minutes for a 1kg rack of lamb.
Waitrose Summer Berry Eton Mess
This classic British dessert gets a refreshing twist with the addition of summer berries. A light and airy meringue, crushed biscuits, and sweet berry compote come together to create a perfect warm-weather treat.
Ingredients:
– 250g Waitrose Malted Milk Biscuits
– 300ml Summer Berry Compote (see below)
– 200g Waitrose Fresh Meringue
– 1 cup heavy cream
– 2 tablespoons granulated sugar
– Fresh summer berries, for garnish
Summer Berry Compote:
– 150g mixed summer berries (strawberries, blueberries, raspberries)
– 2 tablespoons granulated sugar
– 2 tablespoons Waitrose White Wine Vinegar
Instructions:
1. Preheat oven to 150°C.
2. Crush the biscuits and set aside.
3. Whip the meringue until stiff peaks form. Spoon onto a baking sheet lined with parchment paper and bake for 1 hour, or until crisp.
4. In a large bowl, combine the crushed biscuits, berry compote, and whipped cream. Fold gently to combine.
5. Crush the cooked meringue into small pieces and fold into the mixture.
6. Spoon into individual serving cups or glasses. Garnish with fresh summer berries.
Cooking Time: 1 hour (meringue only)
Summary
Get ready to impress with these 20 mouth-watering recipes from Waitrose! Whether you’re hosting a dinner party, looking for a quick weeknight meal, or just want to treat yourself, this collection has something for every occasion. From Classic Beef Wellington and Moroccan Spiced Lamb Tagine to Lemon Drizzle Cake and Sticky Toffee Pudding, these recipes showcase the best of Waitrose’s culinary expertise. Whether you’re in the mood for comfort food, international flavors, or sweet treats, there’s a dish here to satisfy your cravings.
