May is Noshtalgia month at Waitrose – we’re blending retro classics with new tastes and flavours. Try a fresh spin on an old reliable, or tuck into previously unexplored flavours.
Call it stuffed-chicken chic
Crispy, juicy and full of melted cheese, even fussy eaters will be instant fans of this foolproof weeknight-friendly delight. Think of it as schnitzel’s worldly and charming older cousin.
DINNER TONIGHT
Glam bavette Diane
Once the height of continental glamour, this retro steak has been given a swish modern upgrade – bavette steaks are encrusted in porcini mushrooms, then served with a rich brandy and shallot cream sauce. Tableside flambé (as is tradition) is undertaken at the chef’s own risk.
SIP OF THE WEEK
Hoppy with a cherry on top
If a light, frothy and fruity bevvy that won’t induce a post-lunchtime nap sounds right up your summertime drinking alley, this Belgian cherry brew could be the beer-meets-apéritif you’ve always dreamed of.
SHOPPING
Things we're buying this week
SHOPPING
Things we're buying this week
Food editor Katie Bishop spills on what’s in her basket this week
Plant Living Spicy Bean Burgers
“When barbecue season comes round, I often wonder what to feed vegetarian guests. These new burgers are just the thing!”
Daily Dose Brilliant Beets Cold Pressed Juice
“This punchy, purple-hued juice uses wonky veg to save on waste. It combines beetroot with apple, hydrating aloe vera and a warming hit of ginger to awaken the taste buds.”
Dr. Will’s Tomato Ketchup
“Made with vine-ripened tomatoes and sweetened with dates, this Great Taste Award-winning, all-natural ketchup is full of sun-ripened flavour. Splodge away.”
Essential Fat Free Cottage Cheese
“A fixture on my weekly shopping list due to its impressive 10.2g of protein per 100g, this is perfect on an open sandwich, blended into pancake batter or added to a smoothie.”
IN MY BASKET
Gaea Kalamata Extra Virgin Olive Oil is Honey & Co.’s liquid gold
Itamar Srulovich and Sarit Packer, the chef-owners behind Honey & Co., use versatile Greek Kalamata olives for drizzling, dipping and baking – try it in their Olive oil & orange sponge cake recipe
“We’ve always favoured using Greek olive oils made with Kalamata olives. Hand-harvested and cold-pressed at peak ripeness, this oil has a characteristic vibrant green hue, is smooth and fruity with a delicious peppery almond flavour, and lacks the astringent, bitter finish you sometimes find with other olive oils.”
Want a bit more?
May’s issue of Food magazine is here, and it’s a loving homage to the 80s – the good, the bad and the cheese-and-pineapple hedgehog.
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