New foodie goodies for your basket, big-flavour recipes and little moments to make your week delicious – Your Week in Food gives you the tastiest seven days you could ask for. This week, dive into Valentine’s Day recipes that work for romantic (or platonic) occasions – piles of pasta, anyone? – plus dishes that don’t require a reservation and flavours to fall for. Let’s eat…
Worth staying in for
Tomato, chilli & prawn linguine, featured in our latest TV ad, is the perfect way to say ‘I Love You’. Pile into your best pasta bowls for a fork-twirl of comfort food loveliness this week.
DINNER TONIGHT
Love at first bite
Creamy marry me chicken (so good you’ll want to get hitched to the chef) needs just 15 minutes’ prep. Make this luxe favourite for your special person. Fancy extra carbs? Find a marry me chicken pasta recipe in our in-store paper.
SIP OF THE WEEK
Why Albarino is the wine to know right now
This crisp Spanish white from Rías Baixas is tipped to be the wine everyone will be bringing to the table in 2026. It's zesty, citrussy and brilliant with fish.
SHOPPING
Things we're buying this week
SHOPPING
Things we're buying this week
Food editor Alison Oakervee shares her pick of products she's stocking at home
Boundless High Fibre Chips
“I’ve got such a weak spot when it comes to crisps, so I really like the sound of these that have just launched at Waitrose. But which to enjoy first – Smoky Bacon or Chipotle & Lime flavour?”
Cornish Sea Salt Co. Smoked Sea Salt Flakes
“Always beside my hob, ready to sprinkle over dishes as I cook. Great over tomatoes, raw or cooked, as it gives a really savoury flavour, plus it adds a barbecue smoky note to mash.”
No.1 Free Range Pork Ribeye Steaks with Miso Butter
“All Waitrose fresh pork is free range and from known and trusted farms, which is really important to me. These ribeye steaks topped with miso butter make the perfect meal when time is short. I’ll enjoy them with rice, stir fried veg and a splash of soy.”
Odysea Greek Spring Blossom Raw Honey
“This honey is a treat. Made in small batches and harvested between March and early June – spring flowers give it a gorgeous floral flavour. It’s delicious slathered on toast or stirred through porridge.”
IN MY BASKET
A simple way to cook No.1 Sweet Cured Mackerel
MasterChef’s Ping Coombes shares her favourite go-to product and what to make with it this week. “Canned fish is an essential standby ingredient in my kitchen. When I first moved to the UK from Malaysia 25 years ago, I struggled with not having noodles and rice for breakfast. My boyfriend then (now my husband), upon seeing my struggles, made me a kedgeree and that became one of my go-to breakfast items. I needed to make a speedier version, so this was born out of my pantry, freezer and desperation!”
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