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Food magazine recipes
Find recipes published in Waitrose Food, our award-winning monthly magazine - FREE to myWaitrose members.
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Dive into long articles, delicious recipes, the latest food news and the most inspiring stories in our monthly magazine, Food.
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Red bean shepherd's pie
Crispy maple bacon, squash & pecan salad
Zaatar salmon with potato wedges & tomatoes
Chicken & mushroom cobbler
‘Breakfast bap’ mazemen
Microwaved vegetarian tan tan curry udon
Classic kamo nanban soba
Rarebit mac 'n' cheese
Celeriac & kale salad with sweet chilli walnuts
Celeriac soup with pancetta crumbs & paprika oil
Pan-fried chicken with apples & rosemary
Beetroot & coconut curry
Beetroot, lentil & mint salad with fried halloumi
Popeye spinach
Garlic rice
Tatties & chive scones
Potato, leek & kimchi gratin
Malty pear & dark chocolate muffins
Miso toffee apple self-saucing pudding
Blackberry & bay custard tart
Pistachio streusel plum pie
Chocolate, coffee & hazelnut pots
Quick artichoke, pea & spinach lasagne
Prawns with coconut crumb
Smoky chicken grain bake
Street-food samosa bowl
Gunpowder-spiced vegetable ‘goujons’ with crispy chickpeas & lime
Pan-fried plaice with buttery capers & shallots
Cheat's Baja-style fish tacos
Creamy vermouth, fennel & tarragon mussels
Kimchi & smashed avocado toast
Deep-fried sage with anchovy mayo
Cheesy sage & sesame biscuits
Blackberry & apple ripple fool
Venison steak sandwiches with balsamic blackberries
Caraway roast carrot, beetroot & potato salad
Cumin & honeyed carrot houmous
Wine-poached figs with feta
Fig, custard & pistachio pastries
King oyster katsu curry
Scallop & onion yakisoba
Celeriac steaks with tonnato sauce & pumpkin seed salsa
Baotini
Grilled avocado, corn & chipotle salad
Carrot fritters with fried eggs & harissa yogurt
Roast chicken with lemon, garlic & herbs
Challah
Roasted broccoli & pul biber toast
Pear & prosciutto toast with hot honey
Cider & leek Welsh rarebit toast
Courgette, apple & tarragon slaw
Spiced roast cabbage with caper & raisin dressing
Sausage, sage & butterbean ragù
Braised duck legs with sherry, figs & chicory