23 Delicious Waitrose Recipes for Every Occasion

Whether you’re planning a cozy dinner for two or a festive feast for the whole family, Waitrose has got you covered with recipes that are as delightful to make as they are to eat. From quick weeknight meals to seasonal showstoppers, our roundup of 23 delicious Waitrose recipes promises to inspire your next culinary adventure. Dive in and discover dishes that will brighten every occasion!

Waitrose Classic Victoria Sponge Cake

Baking a classic Victoria Sponge Cake brings a touch of British elegance to your table. This recipe is straightforward, ensuring a light, fluffy cake every time.

Ingredients

• 1 cup unsalted butter, softened (plus extra for greasing)
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1 cup self-rising flour (sifted)
• 1 tsp baking powder
• 2 tbsp milk
• 1/2 cup strawberry jam
• 1 cup heavy cream, whipped

Instructions

1. Preheat oven to 350°F. Grease two 8-inch round cake pans with butter and line with parchment paper.
2. In a large bowl, cream together butter and sugar until light and fluffy. Tip: Ensure butter is soft for easier mixing.
3. Beat in eggs one at a time, mixing well after each addition.
4. Fold in sifted flour and baking powder gently to keep the mixture airy.
5. Add milk to loosen the batter, then divide evenly between the prepared pans.
6. Bake for 20-25 minutes or until golden and a skewer inserted comes out clean. Tip: Avoid opening the oven door too early to prevent sinking.
7. Cool cakes in pans for 5 minutes, then transfer to a wire rack to cool completely.
8. Spread jam over one cake layer, then top with whipped cream. Place the second layer on top. Tip: For a neater finish, dust with powdered sugar before serving.

Creating this Victoria Sponge Cake results in a moist, tender crumb with a sweet jam and cream filling. Serve it with a pot of tea for an authentic British afternoon tea experience.

Waitrose Moroccan Lamb Tagine

Kickstart your culinary adventure with this Waitrose Moroccan Lamb Tagine, a dish that marries succulent lamb with aromatic spices for a hearty meal. Perfect for cozy dinners, it’s a blend of simplicity and depth.

Ingredients

• 2 lbs lamb shoulder, cut into chunks (trim excess fat for leaner taste)
• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (yellow for sweetness)
• 3 garlic cloves, minced (fresh is best)
• 1 tbsp ginger, grated (adjust to taste)
• 1 tsp ground cumin (toast for depth)
• 1 tsp ground coriander
• 1/2 tsp cinnamon (adds warmth)
• 1/4 tsp cayenne pepper (adjust to heat preference)
• 1 cup chicken stock (low sodium preferred)
• 1/2 cup dried apricots, halved (soak in warm water for 10 mins if too dry)
• 1/2 cup green olives, pitted (rinsed to reduce saltiness)
• Salt to taste (start with 1/2 tsp)
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat olive oil in a tagine or heavy pot over medium heat until shimmering.
2. Add lamb chunks, browning on all sides for about 5 minutes. Remove and set aside.
3. In the same pot, sauté onion until translucent, about 3 minutes. Add garlic and ginger, cook for 1 minute until fragrant.
4. Stir in cumin, coriander, cinnamon, and cayenne, toasting for 30 seconds to release oils.
5. Return lamb to pot. Pour in chicken stock, scraping up browned bits for flavor.
6. Bring to a simmer, then reduce heat to low. Cover and cook for 1.5 hours, stirring occasionally.
7. Add apricots and olives. Cook uncovered for another 30 minutes until lamb is tender and sauce thickens.
8. Season with salt. Garnish with cilantro before serving.

Rich in flavor and tender in texture, this tagine pairs wonderfully with couscous or crusty bread. For a vibrant touch, serve with a side of lemon wedges to brighten the dish.

Waitrose Thai Green Curry

Zesty and vibrant, this Waitrose Thai Green Curry brings a burst of flavor to your table. Perfect for a quick weeknight dinner that doesn’t skimp on taste.

Ingredients

• 1 tbsp vegetable oil (or any neutral oil)
• 1 lb chicken breast, sliced thin (substitute with tofu for vegetarian)
• 3 tbsp Thai green curry paste (adjust to taste)
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth (use vegetable broth for vegetarian)
• 1 cup bamboo shoots, drained
• 1 red bell pepper, sliced
• 1 tbsp fish sauce (or soy sauce for vegetarian)
• 1 tsp sugar
• 1/2 cup Thai basil leaves

Instructions

1. Heat oil in a large pan over medium-high heat until shimmering, about 1 minute.
2. Add chicken, cook until no longer pink, about 5 minutes. Remove and set aside.
3. In the same pan, add curry paste. Fry for 1 minute until fragrant.
4. Pour in coconut milk and broth, stir to combine. Bring to a simmer.
5. Add bamboo shoots and bell pepper. Simmer for 5 minutes until vegetables are tender.
6. Return chicken to pan. Add fish sauce and sugar. Stir well.
7. Cook for another 2 minutes to heat through. Tip: Taste and adjust seasoning if needed.
8. Remove from heat. Stir in basil leaves just before serving. Tip: The residual heat will wilt the basil perfectly.
9. Serve hot over jasmine rice. Tip: For extra crunch, top with roasted peanuts.

Hearty and aromatic, this curry balances creamy coconut with the heat of green curry. The basil adds a fresh finish, making it a dish that’s as colorful as it is flavorful.

Waitrose Lemon Drizzle Cake

Everyone loves a classic lemon drizzle cake, and this Waitrose version is no exception. It’s zesty, moist, and perfectly sweet.

Ingredients

• 1 cup unsalted butter, softened (or margarine for a lighter version)
• 1 cup granulated sugar
• 4 large eggs
• 2 cups all-purpose flour
• 1 tsp baking powder
• Zest of 2 lemons
• Juice of 1 lemon
• 1/4 cup milk
• 1/2 cup powdered sugar, for the drizzle (adjust to desired sweetness)

Instructions

1. Preheat oven to 350°F. Grease and line a 9-inch loaf pan.
2. In a large bowl, cream butter and sugar until light and fluffy.
3. Beat in eggs one at a time, ensuring each is fully incorporated.
4. Sift flour and baking powder together, then fold into the wet mixture.
5. Add lemon zest, juice, and milk, mixing until just combined.
6. Pour batter into the prepared pan and bake for 45-50 minutes, or until a skewer comes out clean.
7. While the cake is baking, mix powdered sugar with enough lemon juice to create a thick but pourable drizzle.
8. Once baked, immediately poke holes all over the cake with a skewer and pour the drizzle over.
9. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This cake boasts a tender crumb and a vibrant lemon flavor. Try serving it with a dollop of whipped cream for an extra indulgent treat.

Waitrose Beef Wellington

Mastering the art of Beef Wellington starts with quality ingredients and precise technique. This recipe simplifies the classic into achievable steps for any home cook.

Ingredients

• 2 lbs beef tenderloin (center-cut, trimmed)
• 1 tbsp olive oil (or any neutral oil)
• 8 oz mushrooms (cremini or button, finely chopped)
• 2 tbsp unsalted butter
• 1 shallot (minced)
• 1 tsp thyme leaves (fresh, chopped)
• 1/2 cup dry red wine
• 6 slices prosciutto (thinly sliced)
• 1 sheet puff pastry (thawed if frozen)
• 1 egg (beaten, for egg wash)
• Salt and pepper (adjust to taste)

Instructions

1. Preheat oven to 425°F. Season beef with salt and pepper.
2. Heat oil in a skillet over high heat. Sear beef on all sides until browned, about 2 minutes per side. Let cool.
3. In the same skillet, melt butter. Add mushrooms, shallot, and thyme. Cook until mushrooms release moisture and it evaporates, about 10 minutes.
4. Add wine to mushroom mixture. Cook until liquid evaporates. Season with salt and pepper. Let cool.
5. Lay out prosciutto slices on plastic wrap, slightly overlapping. Spread mushroom mixture over prosciutto.
6. Place beef on mushroom layer. Roll prosciutto around beef, using plastic wrap to tighten. Chill for 15 minutes.
7. Roll out puff pastry on floured surface. Unwrap beef and place on pastry. Fold pastry over beef, sealing edges with egg wash.
8. Place seam-side down on baking sheet. Brush with egg wash. Score top lightly with a knife.
9. Bake until pastry is golden and beef reaches 125°F for medium-rare, about 25-30 minutes. Let rest 10 minutes before slicing.

Velvety beef encased in crispy pastry offers a luxurious contrast. Serve with a side of roasted vegetables for a complete meal.

Waitrose Chicken and Mushroom Pie

Craving comfort food that’s both hearty and easy to make? This Waitrose Chicken and Mushroom Pie delivers with its rich filling and flaky crust.

Ingredients

• 2 cups cooked chicken, shredded (use rotisserie for ease)
• 1 cup mushrooms, sliced (cremini adds depth)
• 1/2 cup heavy cream (for a richer sauce)
• 1/4 cup butter (unsalted preferred)
• 1/4 cup all-purpose flour (for thickening)
• 1 cup chicken broth (low sodium recommended)
• 1 tsp thyme, dried (or fresh if available)
• 1 sheet puff pastry, thawed (store-bought saves time)
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven to 400°F. Ensure rack is in the middle position for even baking.
2. Melt butter in a large skillet over medium heat. Add mushrooms, sauté until golden, about 5 minutes.
3. Sprinkle flour over mushrooms, stir to coat. Cook for 1 minute to remove raw flour taste.
4. Gradually whisk in chicken broth and heavy cream. Bring to a simmer, stirring constantly until sauce thickens, about 3 minutes.
5. Add shredded chicken and thyme. Stir to combine. Remove from heat. Season with salt and pepper.
6. Transfer filling to a pie dish. Cover with puff pastry, trim excess, and crimp edges to seal.
7. Brush pastry with beaten egg. Cut a few slits on top for steam to escape.
8. Bake for 25-30 minutes, until pastry is puffed and golden brown.

Hearty and flavorful, this pie’s creamy filling contrasts beautifully with the crisp pastry. Serve with a simple green salad to balance the richness.

Waitrose Chocolate Fondant

Fancy a decadent dessert that’s surprisingly simple? Waitrose Chocolate Fondant is rich, gooey, and perfect for impressing guests.

Ingredients

– 1/2 cup unsalted butter (plus extra for greasing) – 4 oz dark chocolate (70% cocoa, chopped) – 2 large eggs – 2 large egg yolks – 1/4 cup granulated sugar – 2 tbsp all-purpose flour (sifted) – Pinch of salt (enhances chocolate flavor)

Instructions

1. Preheat oven to 375°F. Generously grease 4 ramekins with butter. 2. Melt butter and chocolate in a bowl over simmering water, stirring until smooth. Remove from heat. 3. Whisk eggs, yolks, and sugar in another bowl until pale and thick. 4. Fold chocolate mixture into egg mixture gently. 5. Sift flour and salt over the batter; fold until just combined. 6. Divide batter evenly among ramekins. Bake for 12 minutes until edges are set but center is soft. 7. Let stand for 1 minute, then invert onto plates. Serve immediately. Runny centers contrast beautifully with the cakey exterior. Try with a scoop of vanilla ice cream for an extra treat.

Waitrose Seafood Paella

Get ready to dive into a flavorful journey with this Waitrose Seafood Paella, a dish that brings the coast to your kitchen with minimal fuss.

Ingredients

• 2 cups short-grain rice (like Bomba or Arborio)
• 4 cups fish stock (homemade or store-bought, for richer flavor)
• 1 lb mixed seafood (shrimp, mussels, squid, cleaned and prepped)
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 tomato, grated (skin discarded)
• 1 tsp smoked paprika (adds depth)
• 1/4 cup olive oil (or any neutral oil)
• 1 pinch saffron threads (soaked in 2 tbsp warm water)
• Salt to taste (adjust as needed)
• 1 lemon, cut into wedges (for serving)

Instructions

1. Heat olive oil in a large paella pan over medium heat.
2. Add onion, garlic, and bell pepper. Cook until soft, about 5 minutes.
3. Stir in grated tomato and smoked paprika. Cook for another 2 minutes.
4. Add rice, stirring to coat with the mixture. Toast lightly for 1 minute.
5. Pour in fish stock and saffron water. Bring to a boil, then reduce to a simmer.
6. Arrange seafood on top of the rice. Do not stir after this point.
7. Cook uncovered for 20 minutes, or until rice is tender and liquid is absorbed.
8. Remove from heat. Cover with a clean towel and let rest for 5 minutes.
9. Serve with lemon wedges on the side for squeezing over.

The paella should have a slightly crispy bottom layer, known as socarrat, with perfectly cooked seafood. The lemon adds a bright contrast to the smoky, savory flavors. Try serving it straight from the pan for an authentic touch.

Waitrose Butternut Squash Soup

Kickstart your autumn with this creamy Waitrose Butternut Squash Soup. It’s a straightforward recipe that delivers deep, comforting flavors every time.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 large butternut squash, peeled and cubed (about 6 cups)
• 4 cups vegetable stock (adjust for desired thickness)
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and pepper (adjust to taste)
• 1/2 cup heavy cream (optional for extra creaminess)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add cubed butternut squash, vegetable stock, cinnamon, and nutmeg. Bring to a boil.
5. Reduce heat to low, cover, and simmer until squash is tender, about 20 minutes.
6. Remove from heat. Use an immersion blender to puree the soup until smooth.
7. Stir in heavy cream if using. Season with salt and pepper to taste.
8. Serve hot. Garnish with a drizzle of cream or toasted pumpkin seeds for texture.

Enjoy the velvety texture and the sweet, spiced flavor of this butternut squash soup. It pairs wonderfully with crusty bread or a sharp cheddar grilled cheese sandwich.

Waitrose Raspberry Pavlova

Make this Waitrose Raspberry Pavlova for a dessert that’s as stunning as it is delicious. Meringue, cream, and fresh raspberries come together in a symphony of textures and flavors.

Ingredients

• 4 large egg whites (room temperature for best volume)
• 1 cup granulated sugar (superfine preferred for smoother meringue)
• 1 tsp white vinegar (helps stabilize the meringue)
• 1 tsp cornstarch (for a slightly chewy center)
• 1 cup heavy cream (chilled)
• 1 tbsp powdered sugar (adjust to sweetness preference)
• 1 tsp vanilla extract (pure for best flavor)
• 1 cup fresh raspberries (plus extra for garnish)

Instructions

1. Preheat oven to 250°F. Line a baking sheet with parchment paper.
2. In a clean, dry bowl, beat egg whites on medium speed until soft peaks form, about 3 minutes.
3. Gradually add granulated sugar, 1 tbsp at a time, beating on high until stiff, glossy peaks form, about 5 minutes.
4. Gently fold in vinegar and cornstarch with a spatula until just combined.
5. Spread meringue onto prepared sheet into a 8-inch circle, creating a slight well in the center.
6. Bake for 1 hour 30 minutes, then turn off oven and let meringue cool inside for at least 1 hour.
7. Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form, about 3 minutes.
8. Spread whipped cream over cooled meringue, then top with raspberries.

Outstanding in its simplicity, this pavlova offers a crisp shell with a marshmallow-like interior. Serve immediately for the best texture contrast, or garnish with mint leaves for a pop of color.

Waitrose Spinach and Ricotta Cannelloni

Spinach and ricotta cannelloni is a comforting, crowd-pleasing dish that’s easier to make than you might think. Simple ingredients come together for a rich, satisfying meal.

Ingredients

– 12 cannelloni tubes (about 8 oz)
– 2 cups ricotta cheese (whole milk for creaminess)
– 10 oz frozen spinach, thawed and squeezed dry (pat dry to remove excess moisture)
– 1 cup grated Parmesan cheese (plus extra for topping)
– 1 large egg (helps bind the filling)
– 2 cloves garlic, minced (adjust to taste)
– 2 cups marinara sauce (homemade or store-bought)
– 1 tbsp olive oil (or any neutral oil)
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat oven to 375°F. Grease a 9×13 inch baking dish with olive oil.
2. In a bowl, mix ricotta, spinach, 1/2 cup Parmesan, egg, garlic, salt, and pepper until well combined.
3. Fill each cannelloni tube with the spinach-ricotta mixture using a piping bag or small spoon.
4. Spread 1 cup marinara sauce on the bottom of the prepared dish. Arrange filled cannelloni in a single layer.
5. Pour remaining marinara over the cannelloni. Sprinkle with remaining Parmesan.
6. Cover with foil and bake for 30 minutes. Remove foil and bake for another 10 minutes until bubbly and golden.
7. Let stand for 5 minutes before serving. This allows the filling to set.
You’ll love the creamy filling contrasted with the tender pasta and tangy tomato sauce. Try serving with a crisp green salad for a complete meal.

Waitrose Apple Crumble

Holiday gatherings call for comforting desserts, and this Waitrose Apple Crumble delivers with minimal effort. Its buttery topping and spiced apples are a crowd-pleaser.

Ingredients

– 4 cups peeled, sliced apples (use a mix of tart and sweet varieties)
– 1/2 cup granulated sugar (adjust based on apple sweetness)
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1 cup all-purpose flour
– 1/2 cup rolled oats (for extra crunch)
– 1/2 cup packed brown sugar
– 1/2 cup unsalted butter, chilled and diced (keeps topping crisp)

Instructions

1. Preheat oven to 375°F. Grease a 9-inch baking dish lightly.
2. Toss apples with granulated sugar, cinnamon, and nutmeg in a bowl. Spread evenly in the dish.
3. Combine flour, oats, and brown sugar in another bowl. Add butter; rub into flour mixture until it resembles coarse crumbs.
4. Sprinkle crumb mixture over apples. Do not press down.
5. Bake for 35-40 minutes, until topping is golden and apples bubble at edges.
6. Let stand 10 minutes before serving to allow juices to thicken slightly.

Perfectly balanced between sweet and tart, this crumble’s crisp topping contrasts beautifully with the soft apples. Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.

Waitrose Beef Bourguignon

Ready to elevate your dinner game? This Waitrose Beef Bourguignon is a hearty, flavor-packed dish perfect for cozy nights.

Ingredients

• 2 lbs beef chuck, cut into 2-inch cubes (trim excess fat for tenderness)
• 4 slices bacon, chopped (or pancetta for a smokier flavor)
• 1 cup red wine (Burgundy preferred, but any dry red works)
• 2 cups beef stock (low-sodium to control saltiness)
• 1 tbsp tomato paste (adds depth to the sauce)
• 1 onion, diced (yellow for sweetness)
• 2 carrots, sliced into 1-inch pieces (uniform cuts ensure even cooking)
• 2 cloves garlic, minced (fresh for best flavor)
• 1 tbsp all-purpose flour (for thickening the sauce)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp thyme (dried or fresh, adjust to taste)
• Salt and pepper (season generously)

Instructions

1. Preheat oven to 325°F. Pat beef dry with paper towels to ensure a good sear.
2. Heat olive oil in a large Dutch oven over medium-high heat. Add bacon, cook until crispy, about 5 minutes. Remove with a slotted spoon, set aside.
3. Season beef with salt and pepper. In batches, sear beef in the same pot until browned on all sides, about 3 minutes per batch. Remove and set aside.
4. Lower heat to medium. Add onion, carrots, and garlic to the pot. Cook until softened, about 5 minutes.
5. Stir in tomato paste and flour, cook for 1 minute to remove raw flour taste.
6. Pour in red wine, scraping the bottom to release any browned bits. Simmer until reduced by half, about 5 minutes.
7. Return beef and bacon to the pot. Add beef stock and thyme. Bring to a simmer.
8. Cover and transfer to the oven. Cook until beef is fork-tender, about 2.5 hours.
9. Remove from oven. Let rest for 10 minutes before serving to allow flavors to meld.

Unbelievably tender beef and rich, velvety sauce make this dish a standout. Serve over mashed potatoes or crusty bread to soak up every last drop.

Waitrose Carrot and Coriander Soup

Warm up your kitchen with this simple yet flavorful Waitrose Carrot and Coriander Soup. Perfect for a quick lunch or a light dinner, it’s a breeze to make.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, chopped
• 1 lb carrots, peeled and sliced
• 1 tsp ground coriander
• 4 cups vegetable stock (adjust for desired thickness)
• Salt and pepper (adjust to taste)
• Fresh coriander leaves, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat (about 300°F).
2. Add chopped onion. Cook until soft, about 5 minutes, stirring occasionally.
3. Stir in sliced carrots and ground coriander. Cook for another 5 minutes to soften slightly.
4. Pour in vegetable stock. Bring to a boil, then reduce heat to simmer (about 200°F). Cover and cook for 20 minutes, or until carrots are tender.
5. Remove from heat. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a regular blender.
6. Season with salt and pepper. Stir well to combine.
7. Ladle into bowls. Garnish with fresh coriander leaves before serving.

Just like that, you’ve got a creamy, vibrant soup with a sweet and earthy flavor profile. Try serving it with a dollop of yogurt or a slice of crusty bread for added texture.

Waitrose Chocolate Chip Cookies

Nothing beats the classic comfort of homemade chocolate chip cookies, especially when they’re as foolproof and delicious as these Waitrose-inspired ones.

Ingredients

• 1 cup unsalted butter, softened (room temperature for easier mixing)
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar (light or dark, based on preference)
• 2 large eggs (room temperature blends better)
• 1 tsp vanilla extract (pure for best flavor)
• 2 1/4 cups all-purpose flour (spooned and leveled for accuracy)
• 1 tsp baking soda
• 1/2 tsp salt (enhances flavor)
• 2 cups semisweet chocolate chips (or mix with dark chocolate for depth)

Instructions

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
3. Beat in eggs one at a time, then stir in vanilla extract.
4. In a separate bowl, whisk together flour, baking soda, and salt.
5. Gradually add dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in chocolate chips evenly throughout the dough.
7. Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
8. Bake for 9 to 11 minutes, or until edges are golden but centers are still soft.
9. Let cookies cool on baking sheets for 5 minutes before transferring to wire racks.

Expect cookies with crispy edges and chewy centers, packed with melty chocolate. Enjoy them warm with a glass of milk or crumbled over vanilla ice cream for an indulgent treat.

Waitrose Fish Pie

Absolutely comforting, this Waitrose Fish Pie combines creamy textures with the fresh taste of the sea, perfect for a cozy dinner.

Ingredients

• 1 lb mixed fish fillets (cod, salmon, and smoked haddock recommended), cut into chunks
• 1 cup whole milk (for a richer pie, use half milk and half cream)
• 2 tbsp butter (unsalted preferred for control over seasoning)
• 1 small onion, finely chopped (white or yellow for sweetness)
• 2 tbsp all-purpose flour (for thickening the sauce)
• 1 cup frozen peas (no need to thaw)
• 1 lb potatoes, peeled and cut into chunks (Yukon Gold for creaminess)
• 2 tbsp grated cheddar cheese (sharp cheddar adds flavor)
• Salt and pepper (adjust to taste)

Instructions

1. Preheat oven to 375°F (190°C).
2. Boil potatoes in salted water until tender, about 15 minutes. Drain and mash with butter and a splash of milk. Season with salt and pepper.
3. While potatoes cook, melt butter in a pan over medium heat. Add onion and cook until soft, about 5 minutes.
4. Stir in flour to make a roux, cook for 1 minute. Gradually add milk, stirring constantly until sauce thickens.
5. Add fish and peas to the sauce. Cook gently for 5 minutes. The fish will start to flake but not fully cook.
6. Transfer fish mixture to a baking dish. Top with mashed potatoes, spreading evenly. Sprinkle with cheese.
7. Bake for 25 minutes until golden and bubbling. Let stand for 5 minutes before serving.

The pie emerges with a golden crust, hiding a creamy, flavorful filling beneath. Serve with a crisp green salad to cut through the richness.

Waitrose Garlic Bread

Just when you thought garlic bread couldn’t get any better, Waitrose’s version comes along. This recipe is a game-changer for garlic bread lovers.

Ingredients

• 1 loaf French bread (or any crusty bread)
• 1/2 cup unsalted butter, softened (for easy spreading)
• 4 cloves garlic, minced (adjust to taste)
• 2 tbsp fresh parsley, finely chopped (for freshness)
• 1/4 tsp salt (enhances flavor)
• 1/4 cup grated Parmesan cheese (optional, for extra umami)

Instructions

1. Preheat oven to 375°F. This ensures even cooking.
2. Slice the French bread in half horizontally. Use a serrated knife for clean cuts.
3. In a bowl, mix softened butter, minced garlic, parsley, and salt until well combined. Tip: Let the butter sit at room temperature for 30 minutes before mixing.
4. Spread the garlic butter mixture evenly on both halves of the bread. Don’t skimp on the edges.
5. Sprinkle grated Parmesan cheese over the buttered sides if using. Adds a nice crust.
6. Place bread halves on a baking sheet, buttered side up. Bake for 10 minutes, then broil for 2 minutes until golden. Watch closely to avoid burning.
7. Remove from oven and let cool for a minute before slicing. Tip: Use a pizza cutter for easy slicing.

Heavenly crispy on the outside with a soft, buttery center, this garlic bread is perfect alongside pasta or as a standalone snack. Try adding a sprinkle of red pepper flakes before baking for a spicy kick.

Waitrose Honey Glazed Ham

Looking for a show-stopping centerpiece for your next gathering? This Waitrose Honey Glazed Ham combines sweet and savory flavors in a foolproof recipe.

Ingredients

• 1 (8-10 lb) fully cooked ham (bone-in for more flavor)
• 1 cup honey (use a good quality for best results)
• 1/2 cup brown sugar (packed, light or dark)
• 1/4 cup Dijon mustard (or whole grain for texture)
• 2 tbsp apple cider vinegar (balances sweetness)
• 1 tsp ground cloves (adjust to taste)

Instructions

1. Preheat oven to 325°F. Place ham on a rack in a roasting pan, fat side up.
2. Score the ham in a diamond pattern, about 1/4 inch deep, to allow glaze to penetrate.
3. In a small saucepan, combine honey, brown sugar, Dijon mustard, apple cider vinegar, and ground cloves. Heat over medium until sugar dissolves, about 3 minutes.
4. Brush half of the glaze over the ham, ensuring it gets into the scores. Reserve the rest.
5. Bake ham, uncovered, for 1.5 hours, basting with remaining glaze every 30 minutes.
6. Increase oven temperature to 375°F and bake for an additional 15 minutes to caramelize the glaze.
7. Remove from oven and let rest for 15 minutes before slicing.

Beautifully caramelized on the outside, this ham is juicy and tender inside. Serve slices with the pan drippings or alongside roasted vegetables for a complete meal.

Waitrose Irish Stew

A hearty Waitrose Irish Stew is perfect for chilly evenings, combining tender lamb with root vegetables in a rich broth. This no-fuss recipe delivers deep flavors with minimal effort.

Ingredients

• 2 lbs lamb shoulder, cut into 1-inch pieces (trim excess fat)
• 2 tbsp olive oil (or any neutral oil)
• 4 cups beef stock (low sodium preferred)
• 3 large carrots, peeled and sliced into 1-inch pieces
• 2 large potatoes, peeled and diced into 1-inch cubes
• 1 large onion, chopped
• 2 tbsp tomato paste
• 1 tsp thyme (dried or fresh)
• Salt and pepper (adjust to taste)

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add lamb pieces in batches, browning on all sides, about 3 minutes per batch. Do not overcrowd the pot.
3. Remove lamb and set aside. In the same pot, add onions, cooking until soft, about 5 minutes.
4. Stir in tomato paste and thyme, cooking for 1 minute to blend flavors.
5. Return lamb to the pot. Add beef stock, carrots, and potatoes. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 1.5 hours, or until lamb is tender.
7. Season with salt and pepper. Serve hot.

The stew boasts tender lamb and vegetables in a savory broth, ideal with crusty bread for dipping. For a twist, top with fresh parsley or a dollop of horseradish cream.

Waitrose Jambalaya

Just when you thought weeknight dinners couldn’t get any easier, Waitrose Jambalaya comes to the rescue. This one-pot wonder packs a punch with minimal fuss.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 cup diced onions
• 1 cup diced bell peppers (any color)
• 2 cloves garlic, minced
• 1 cup long-grain rice
• 2 cups chicken broth
• 1 cup diced tomatoes (canned or fresh)
• 1 tsp smoked paprika (adjust to taste)
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 cup sliced andouille sausage
• 1 cup peeled and deveined shrimp
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onions and bell peppers. Cook until softened, about 5 minutes.
3. Stir in garlic and cook for 30 seconds until fragrant.
4. Add rice, stirring to coat with oil and toast slightly, about 2 minutes.
5. Pour in chicken broth and diced tomatoes. Bring to a boil.
6. Reduce heat to low. Cover and simmer for 15 minutes.
7. Uncover, stir in smoked paprika, cayenne pepper, and sausage. Cook for 5 minutes.
8. Add shrimp. Cook until pink and opaque, about 3 minutes.
9. Season with salt to taste. Remove from heat.

Great texture with tender rice, juicy shrimp, and smoky sausage. Serve with a squeeze of lemon for a bright finish or over a bed of greens for a lighter take.

Waitrose Key Lime Pie

Some days call for a dessert that’s both tangy and sweet, effortlessly bridging the gap between refreshing and indulgent. Waitrose Key Lime Pie delivers just that, with a creamy filling and crisp crust that’s surprisingly simple to make at home.

Ingredients

• 1 1/2 cups graham cracker crumbs (store-bought or homemade)
• 1/3 cup granulated sugar
• 6 tbsp unsalted butter, melted (cool slightly before using)
• 4 large egg yolks (room temperature for smoother mixing)
• 14 oz sweetened condensed milk (1 can)
• 1/2 cup key lime juice (freshly squeezed for best flavor)
• 1 tbsp key lime zest (adds a bright aroma)

Instructions

1. Preheat oven to 350°F. Position rack in the middle.
2. Mix graham cracker crumbs, sugar, and melted butter in a bowl until combined. Tip: The mixture should hold together when pressed.
3. Press mixture firmly into a 9-inch pie dish, covering the bottom and sides. Bake for 10 minutes until set. Cool slightly.
4. Whisk egg yolks in a large bowl until slightly thickened, about 2 minutes.
5. Add sweetened condensed milk, key lime juice, and zest to yolks. Whisk until smooth. Tip: Avoid overmixing to keep filling light.
6. Pour filling into crust. Bake for 15 minutes until set but still slightly wobbly in center.
7. Cool pie on wire rack, then refrigerate for at least 4 hours before serving. Tip: Chilling overnight enhances flavors.

Rich yet refreshing, this pie’s creamy texture contrasts beautifully with the crunchy crust. Serve chilled with a dollop of whipped cream or a sprinkle of lime zest for an extra zing.

Waitrose Lentil Dahl

Vegan comfort food doesn’t get easier than this Waitrose Lentil Dahl. Packed with protein and flavor, it’s a weeknight savior.

Ingredients

• 1 cup red lentils, rinsed (for smoother texture)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 onion, finely chopped (yellow or white)
• 2 garlic cloves, minced (fresh is best)
• 1 tbsp ginger, grated (peel first)
• 1 tsp cumin seeds (toast for extra flavor)
• 1 tsp turmeric powder (adds vibrant color)
• 1 tsp garam masala (adjust to taste)
• 4 cups vegetable broth (low sodium preferred)
• Salt to taste (start with 1/2 tsp)
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat oil in a large pot over medium heat (about 1 minute).
2. Add cumin seeds, toast until fragrant (30 seconds).
3. Stir in onion, cook until translucent (5 minutes).
4. Add garlic and ginger, cook for another minute (don’t burn).
5. Mix in turmeric and garam masala, cook for 30 seconds (to bloom spices).
6. Pour in lentils and broth, bring to a boil (stir occasionally).
7. Reduce heat to low, simmer uncovered for 20 minutes (lentils should be soft).
8. Season with salt, adjust as needed (taste test).
9. Garnish with cilantro before serving (adds freshness).

This dahl turns creamy as it cooks, with a warm spice profile. Try it over rice or with naan for scooping up every last bit.

Waitrose Mushroom Risotto

Craving a creamy, comforting dish? This Waitrose Mushroom Risotto is your answer. Simple ingredients come together for a rich, flavorful meal.

Ingredients

• 1 cup Arborio rice (essential for creaminess)
• 4 cups chicken or vegetable stock (keep warm on the stove)
• 1 tbsp olive oil (or any neutral oil)
• 2 tbsp unsalted butter (divided)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced (cremini or button work well)
• 1/2 cup dry white wine (optional, adds depth)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• Salt and black pepper (adjust to taste)
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil and 1 tbsp butter in a large pan over medium heat until butter melts.
2. Add chopped onion. Cook for 3 minutes until soft. Stir frequently to avoid browning.
3. Add minced garlic. Cook for 1 minute until fragrant.
4. Increase heat to medium-high. Add mushrooms. Cook for 5 minutes until golden. Tip: Don’t overcrowd the pan for even browning.
5. Stir in Arborio rice. Toast for 2 minutes until edges are translucent.
6. Pour in white wine. Stir until absorbed, about 1 minute.
7. Reduce heat to medium. Add 1 cup warm stock. Stir until mostly absorbed. Repeat with remaining stock, 1 cup at a time. Tip: Constant stirring releases starch for creaminess.
8. After last addition, rice should be al dente and mixture creamy. This takes about 20 minutes total.
9. Remove from heat. Stir in remaining 1 tbsp butter and Parmesan. Season with salt and pepper. Tip: Let sit for 2 minutes to thicken.
10. Garnish with parsley and extra Parmesan. Serve immediately.

Expect a velvety texture with earthy mushroom flavors. Perfect with a crisp salad or crusty bread for dipping.

Conclusion

Zesty flavors and easy-to-follow steps make these 23 Waitrose recipes a must-try for any occasion! Whether you’re planning a cozy dinner or a festive gathering, there’s something here for everyone. We’d love to hear which dishes become your favorites—drop us a comment below. And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!