It’s the last week of May, so we’re going to party like it’s 1980-something. If you’re hosting this weekend, become the talk of the town with one of our spins on beloved retro dishes.
Flaming fantastic
If you’ve always wanted an excuse to flambé, retro favourite baked Alaska is always a slam dunk. And, using only five ingredients, this mint choc chip number is oodles easier to make than it looks. Talk about optimal effort-to-reward ratio.
DINNER TONIGHT
Get your dancing shoes on
Pull out all the stops for your Friday-night hosting with this Disco Salmon recipe – a blanket of pickled veg adds both colour and crunch to this party-worthy platter.
SIP OF THE WEEK
A forest full of wine
This light, creamy Australian rosé has a basketful of fruit flavours, with notes of red berries, citrus and vanilla. Tread Softly also plants a tree for every wine case sold – a friend to both barbecues and the natural world.
SHOPPING
Things we're buying this week
SHOPPING
Things we're buying this week
Waitrose cook Alex Szrok shares what’s in his shopping basket this week
No.1 British Free Range 4 Calabrian Pork Sausages
“I never walk past a spicy sausage without buying it. I love to cook these ‘nduja-flavoured sausages Italian-American style with plenty of sweet Romano peppers and buttery, rich Taleggio cheese.”
Hidalgo La Gitana Manzanilla
“As soon as the sun’s out, you’ll find a bottle of manzanilla in my fridge. It’s the ultimate post-work sip, and a splash in sauces or marinades goes a long way.”
Ottolenghi Pomegranate, Rose and Lemon Harissa Paste
“After a trip to Marseille in spring, I came home inspired by all the Tunisian bakeries and cafes, particularly the tuna fricassée sandwiches. Think tuna mayo spiked with harissa, black olives and boiled eggs.”
Watercress
“Watercress is wonderfully peppery with great structural integrity for salads and weaving through pulses. If it ends up languishing in the fridge, use it to make a fabulous late-spring soup, topped with a poached egg or pan-fried trout.”
IN MY BASKET
Cooks’ Ingredients Turkish Pepper Flakes are a fixture on Özlem Warren’s table
The award-winning food writer and cookery teacher is never without this spice – try it in her easy gözleme recipe.
“Turkish pepper flakes, sometimes called pul biber or Aleppo pepper, are an absolute must on our table. I love their mild, pleasant, warming heat and fruity taste; they instantly add depth of flavour to everyday meals. I use them in almost every savoury dish I make, adding a delicious layer of heat.”
June’s mag is here
The new issue of Waitrose Food is here and is your permission to leave the rules at the door – this summer is all about cooking without limits.
Discover more
our BEST recipes
Fancy expanding your repertoire? Discover weekday wonders, fabulous feasts and chef-tested gems.
Food Magazine
Missed an issue of Food magazine? Don’t worry, you can read every issue here.
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At Waitrose we think food is more than just fuel. It’s what makes life worth living.
Dish
Join Nick Grimshaw and Angela Hartnett for hilarious, unfiltered chat with celebrity guests, plus insider food tips.