It’s never too early to start thinking about your Christmas menu. With our new Christmas catalogue now in store, it’s time to get planning…
Time for a chop
Pork and apple is one of the heavyweights of autumn flavour pairings, but apples are too often relegated to a sauce. These pork chops and fried apples shake up the classic combo, celebrating the apples’ natural crunch.
The countdown’s on
This year’s bumper Christmas catalogue has just landed in store, ready for you to dog-ear and make this your most delicious Christmas yet. Food lovers, assemble!
DINNER TONIGHT
Full of beans
Consider this chicken and flageolet bean one-pot your new weeknight hero: garlicky, nourishing comfort food with minimal washing up and maximum bread-mopping opportunities.
SIP OF THE WEEK
A dram of delight
If you’re embarking on your journey of whisky discovery, this single malt (meaning it comes from a single distillery) from the Highlands is a welcoming entry point – smooth, gently oaked, with a delicate spicy finish.
SHOPPING
Things we're buying this week
SHOPPING
Things we're buying this week
Waitrose senior content manager Sarah Ricketts reveals what she’s basketing this week
No.1 British Dry Aged Sirloin Steak
“When it comes to beef, I buy it less often and make sure it’s the best quality – and always higher welfare. Dry aged for a minimum of 30 days, this weekend treat is meltingly tender and juicy.”
Fatso Morn’n Glory
“Life’s too short for lousy chocolate. With the crunch of cornflakes, a hint of marmalade and toast all drenched in 60% cocoa, this is a fave.”
Wildfarmed Seeded Sourdough Bread
“My online order will always include a fresh sourdough loaf. This one is made with regeneratively grown oats, slowly fermented over 32 hours and packed with seeds.”
Figs
"I eat in season as much as possible, and with figs here, I’ll make the most of their plump, jammy joy with mascarpone, a drizzle of honey, a splash of good balsamic and some roasted pecans.”
IN MY BASKET
Yuzu Juice is Catherine Phipps’ lucky charm
The cookbook author and recipe developer uses this precious citrus wherever she needs a sour note. Try it in her salad of black rice, yuzu-glazed chicory & halloumi
“Yuzu has a complex flavour with notes of mandarin, lemon and grapefruit – it’s the perfect combination of sweet and sour, with depth and floral notes. Widely used in Japanese cuisine, it’s naturally at home in ponzu (the multipurpose Japanese dressing) and yuzu kosho (a yuzu and chilli condiment). Try it in a butter sauce in place of lemon for fish, or use this honey-yuzu glaze next time you grill aubergines.”
Beat the back-to-school scaries
September’s issue of Waitrose Food has landed, and it’s all about the best bits of getting back into routine. Pick up your free copy, worth £5, with a My Waitrose card.
Discover more
our BEST recipes
Fancy expanding your repertoire? Discover weekday wonders, fabulous feasts and chef-tested gems.
LET’S COOK
Our tasty video series is here, ready to take your midweek cooking to the next level.
The home of food lovers
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.