Website for the over 60s  October 2017
 Food and Drink
Health & Wellbeing 
Shopping & Reviews
Travel & Holidays
Competitions & Letters


 Chat and Socialise
Retirement & Hobbies
 Beauty & Hair Styles

Fashion & Accessories
Pet Care
Homes & Gardens

 Our Friends


Winter Warmer with California Prunes

Peter Sidwell, founder of Simply Food TV

By Peter Sidwell, founder
of Simply Food TV

Chef, Peter Sidwell, founder of Simply Good Food TV has created a delicious recipe to warm you up in the colder weather using California Prunes - Spiced Lamb with Rhubarb & California Prunes Soaked in Ginger Beer.

Follow the step by step instructions below to make this at home.

     Spiced Lamb with
 Rhubarb & California
    Prunes Soaked in
         Ginger Beer

Spiced Lamb with Rhubarb & California Prunes Soaked in Ginger Beer


· 1kg shoulder of lamb boned and rolled
· 2-3 cloves of garlic chopped
· 1 handful of fresh rosemary and thyme chopped
· 3-4 tsp of harissa paste
· 2 sticks of rhubarb
· 100ml of ginger tea
· 15 California Prunes
· 100ml of California Prune juice
· 1 red chilli
· 1 handful of coriander
· 1 handful of mint
· 1 bunch of watercress
· 1 pomegranate
· 1 lime
· 2 tbsp of olive oil
· 250g of thick Greek yogurt
· ½ tsp of salt  


1. Mix together the fresh herbs, chopped garlic and harissa paste, then spread it over the shoulder of lamb. Place the meat into a roasting tray, add a pint of water and roast in the oven for 20 minutes at 220c, then turn down to 160c, cover with foil and cook for 3 hours or until tender.

2. Chop the rhubarb and prunes up and place in a saucepan with the prune juice and ginger tea, cook until the rhubarb is just tender and the liquid has reduced.

3. Add in as much red chilli and chopped coriander as you like to suit your tastes (this chutney will keep in the fridge for a couple of weeks in a clean jam jar).

4. Mix the yogurt and salt together and spoon into a sieve sat inside a bowl, water will drain from the yogurt to create a thicker richer texture, perfect to serve with the lamb.

5. Squeeze the lime juice into the bottom of a mixing bowl, add in the olive oil and mix together to create a dressing. Add in the mint and watercress leaves followed by the pomegranate seeds and carefully mix together.

6. To serve, place a spoon of the yoghurt mixture onto the centre of a plate, add a couple of slices of the slow cooked lamb, top with the California Prune and rhubarb chutney. Finish with the dressed herb salad.

Serves: 4-6

Recipe is courtesy of California Prunes.

For more information about California Prunes click on

Rutland Cookery School - The Gift that Keeps on Giving

Robin Stewart from the Rutland Cookery School

Rutland Cookery School is the brain-child of professional Chef, Robin Stewart, and is situated just outside the beautiful market town of Oakham in the small, picturesque county of Rutland. The cookery school only opened at the beginning of 2017 and the modern, purpose built kitchens can cater for groups of up to 12 people (pairs) or 9 individuals.

The groups are relaxed and informal and students prepare and cook everything themselves, with Robin explaining and demonstrating each stage carefully throughout.

Learn to cook at the Rutland Cookery School

Owner Robin came up with the idea for the Cookery School in order to share his passion for cookery and pass on tips and techniques he’s learnt throughout a career spanning almost 40 years. In fact Robin’s career began in professional kitchens back in the 1970s and covers a number of well known and Michelin-starred establishments including the Carlton Tower Hotel in London, Gleneagles, the Connaught Hotel and the Dorchester, under renowned chef Anton Mosimann.

The school offers a large range of full and half day courses as well as workshops, evening demonstrations and supper clubs, capable of catering for all cooking abilities from beginners through to advanced.

The Rutland Cookery School offers a large range of full and half day courses as well as workshops, evening demonstrations and supper clubs

Robin’s expertise is matched by his enthusiasm and creativity, and the range of over 40 courses on offer cover everything from knife skills to Classic British, Chocolate Masterclass and many courses centred around different cooking styles from throughout the world.

Robin has also developed recipes for Waitrose, M&S and Sainsbury’s and runs workshops and demonstrations for the food industry as well as having gained teaching qualifications, which he has used over the years to teach evening classes, NVQ courses and cookery for adults with learning disabilities. He’s also an experienced food photographer having had his photographs appear in publications throughout the world.

The Rutland Cookery School offers the perfect gif for foodie friends and family

The courses offer the perfect gift for foodie friends and family and can be booked up to 6 months ahead. Prices start from £30.

Visit  to view the full list and course calendar.


Poached Pears in Spiced Wine

Poached Pears in Spiced Wine

These poached pears with wine and cinnamon make a delicious dessert.

This stylish recipe is by Waitrose.


· 400g golden caster sugar
· 250ml white dessert wine, such as Beaumes de Venise
· 1 cinnamon stick
· 2 star anise
· 1 vanilla pod, split
· 2 strips of orange zest
· 4 ripe pears, peeled, stalks left intact
· ½ x 900ml tub of Carte D’Or Vanilla Ice Cream, to serve


1. Place the sugar, wine, cinnamon, star anise, vanilla pod and orange zest with 250ml water in a medium saucepan. Gently bring to the boil, then reduce to a simmer for 5 minutes.

2. Trim the bases of the pears so they stand upright and add to the syrup. Continue to simmer, covered, for 20–30 minutes.

3. Use a cocktail stick to check the pears are tender, then lift them from the poaching syrup with a slotted spoon. Place each pear on a plate, spoon over a few tablespoons of the spiced syrup and serve with a generous scoop of vanilla ice cream.

Serves: 4 people

For more delicious Waitrose recipes click on


Food & Drink

Silvana Franco Recipe

Silvana Franco

Spooky Sausage Rolls

This month, we have a seasonal recipe from Silvana Franco, food ambassador for Waitrose, especially for Halloween. Silvana shows us how to make Spooky Sausage Rolls, a fun way to enjoy cooking with your children or grandchildren, and get them used to making healthy meals and learning the basic skills of home cookery.

"I'm in the kitchen today with my son Fabio, and we're going to be making some Spooky Sausage Rolls to celebrate Halloween," says Silvana Franco.

You can have lots of fun making ghosty shapes for your tasty Sausage Rolls and decorating them with spooky features in this easy to make recipe.

Try this mouthwatering recipe with Silvana's easy to follow step-by-step instructions below, and watch the video so that you can make these delicious Spooky Sausage Rolls for your friends and family.

   Silvana's Spooky
     Sausage Rolls

Silvana's Spooky Sausage Rolls


· 1 small leek
· 1 tbsp olive oil
· 450g pack of Waitrose British Gourmet Pork Sausagemeat Stuffing
· 2 tbsp sesame seeds
· 430g (2 x 215g) pack Cooks’ Ingredients Puff Pastry Sheets, defrosted
· Plain flour for rolling
· ¼ pepper or handful of black pitted olives, cut into tiny pieces
· 1 medium Waitrose Columbian Blacktail Egg
· 2 tbsp milk


1. Preheat the oven to 200ºC, gas mark 6. Thinly slice the leek. Heat the oil in a frying pan and cook the leek for 5 minutes until softened.

2. Tip the leeks into a large bowl and add the sausage meat and sesame seeds. Mix well together.

3. On a lightly floured surface, open out the pastry sheets and cut each in half lengthways to give 4 long strips. Quarter the sausage mixture and position down the centre of each strip. Dampen the edges with a little water then roll up to seal.

4. Lay the rolls sealed-side down then cut each into 4 lengths. Pinch the top of each sausage roll together at the top then snip the bottom of each one in a zig-zag pattern to make a ghost-like outline. Make 2 holes at the top and push in tiny pieces of red pepper or olives for the eyes.

5. Place on 2 large parchment-lined baking sheets and chill for 30 minutes if you have time.

6. Beat together the egg and milk and brush over the sausage rolls. Bake for 20 – 25 minutes until puffed and golden. Cool a little before serving.

Allergy Advice

Always check for allergy to sesame seeds before including them in the sausage rolls.

Makes: 16 Sausage Rolls

    Now watch the video


   Click on arrow to watch

For more delicious Silvana Franco and Waitrose Halloween recipes click on

Chicken & Vegetable Filo Pie

Chicken & Vegetable Filo Pie

This delicious no-nonsense dish can be made for any season.

Perfect for all the family. This eye catching recipe has been created by Canned Food UK.


· 2 x 418g cans chicken in white sauce
· 340g can sweet corn and peppers, drained
· 198g can red kidney beans, drained
· 270g packet frozen filo pastry, defrosted


1. Preheat oven to Gas 5, 190°C, 375°F.

2. Mix the chicken and vegetables together and place into a shallow 1.2 litre (2 pint) dish.

3. Cut the filo pastry into squares approximately 15cm square (6”) and scrunch up into rosette shapes, use to top the chicken mixture.

4. Brush with oil or butter and bake for 25 minutes until golden and the filling is heated through.

5. Serve either hot or cold with canned new potatoes and a selection of salad leaves.

Serves 4 people

For more information about Canned Food UK please visit   

Steamed Halibut
a la Sicilienne

Steamed Halibut a la Sicilienne

Use halibut fillets or steaks in this healthy Mediterranean flavoured dish.

This stylish recipe has been created by Waitrose.


· 200ml white wine vinegar
· 200g caster sugar
· 95g capers, rinsed and drained
· 150g pitted black olives, halved
· 1 punnet of salad cress
· 6 fillets or steaks of halibut, about 250g each, with the skin on
· 3 unwaxed lemons
· 150ml of olive oil


1. Season the halibut fillets and set aside.

2. Use a vegetable peeler to remove the zest from the lemons. Bring a small pan of water to the boil, plunge the zest into the water for 40 seconds, then remove; bring the water back to the boil and repeat twice more. Allow to cool, then scrape off any remaining pith and cut into thin strips. Put into the oil to steep.

3. Trim the pith from the lemons. Segment the flesh and discard the membrane. Chop the flesh into small pieces.

4. Heat the vinegar and sugar in a small pan, stirring, until the sugar dissolves. Take off the heat; add half the drained lemon zest (retain the olive oil for later) and leave to soak until required. (Keep the remaining lemon zest in a little oil in the fridge to perk up other fish dishes.)

5. Strain the lemon zest and combine with the lemon flesh, capers and olives.

6. Steam the fish till opaque, 6–9 minutes.

7. Heat the olive oil gently. Serve the halibut on warmed plates; spoon over the warm olive oil, the caper, lemon and olive dressing and sprinkle with cress.

Serves: 6

For Waitrose recipes visit

 Winter Rostis, Spinach and Eggs

Winter Rostis, Spinach and Eggs

Crispy potato and parsnip rostis star in this healthy warming dish.

This nutritious recipe has been created by Waitrose.


· 500g maris piper potatoes, peeled, grated
· 250g parsnips, grated
· 2 tsp chopped fresh thyme
· 2 tsp essential Waitrose wholegrain mustard
· 1 onion, finely chopped
· 5 eggs
· 2 tbsp essential Waitrose sunflower oil
· 400g essential Waitrose spinach, washed


1. Put the grated potato into a clean tea towel and squeeze out as much liquid as you can. Mix in a bowl with the parsnips, thyme, mustard, onion and 1 egg. Season generously, then mix with your hands.

2. Preheat the oven to 200°C, gas mark 6. Heat the oil in a large, non-stick frying pan over a medium heat. Shape the rosti mix into 8 patties. Fry for 7 minutes on each side, until crisp, then put them on a baking sheet and bake for 5 minutes.

3. Meanwhile, wilt the spinach in the hot rosti pan and season. Poach the remaining 4 eggs. When ready, put two rostis onto each plate and top with some spinach and an egg.

Serves: 4 people

For more fabulous Waitrose recipes click on

  Sixtyplusurfers Competition

   Win a field fare
   Luxury Hamper

Win a field fare Luxury Hamper

Sixtyplusurfers has teamed up with field fare to offer one lucky reader the chance to win a rather splendid field fare Luxury Food Hamper filled with a multitude of scrummy frozen delights.

What’s the Scoop with field fare?

The idea? It's simple, really. Loose, frozen fruit and vegetables sold from branded freezers. Customers serve themselves and scoop as much or as little as they like. All the taste, no waste, great quality and great value. Perfect if you are buying just for one or as a couple as it takes up very little space in your freezer and there is no food waste.

field fare’s frozen range complements fresh food as there are always times when fresh, seasonal, local produce isn't available.

Frozen makes seasonal food, and more exotic ingredients, available all year round – summer berries, broad beans, gooseberries, whatever your preference, keeping a portion in the freezer means you don’t have to miss out the rest of the year!

Freezing fruit and veg locks in nutritional qualities, fresh flavours and natural textures, preserving it in its freshest state

Freezing fruit and veg also locks in nutritional qualities, fresh flavours and natural textures, preserving it in its freshest state.

field fare’s delicious and diverse
products are available in farm shops and garden centres nationwide. It’s always a pleasure to visit a farm shop or garden centre as there’s always an array of lovely things to see and buy from gorgeous, local British food and drink, plants, gifts, houseware plus a trip to the coffee shop of course!

Cherry Pie from field fare

field fare’s range consists of frozen fruit and veg mixes, ready-to-bake bakery lines, fish and a wide selection of award-winning ready meals and desserts.

From Californian Fruit Salad to Tuscan Roasting Veg, the 'scoop your own' fruit and veg range offers a variety of single and mixed fruit & veg.

Tuna Fishcakes from field fare

The fish range offers everything from breaded Scampi and luxury Fishcakes to King Prawns and Moules Mariniere perfect for quick and easy suppers.

The bakery range consists of delicious pastries like Panettone Croissants, Cornish pasties made to an ancient family recipe, Chorizo sausage rolls made in Cornwall from an award-winning pastry maker and a selection of delicious, cookie dough 'pucks' that bake to perfection in a matter of minutes, straight from frozen.

Panettone Croissants from field fare

The award-winning ready meals are made with high quality ingredients, generous portions and a richness of flavours that you would get from a home-made dish.

Lasagne Verde from field fare

The range stretches from classic comfort food like Lasagne (a 2017 Great Taste Award winner), Cottage Pie, Lancashire Hotpot (all with 25% more meat content than competitors) to Great Taste Award Winner Coquille St Jacques and Salmon En-croute.

The meals come in single and double portions and are ideal if you are cooking for just one or a couple or you simply fancy a night off cooking.

If you are looking for recipe inspiration, then field fare's NEW website offers a vibrant and contemporary look and showcases the extensive range of premium quality field fare products

The website has an online resource of cooking hints and tips, over 60 inspiring and
mouth-watering recipes, facts about frozen food and how to find your nearest field fare stockists.  It’s incredibly easy to use and a must for anyone looking for inspiration at meal times.

To find out which local farm shop or garden centre is your local stockist or to find out more about field fare, simply pop on to their NEW website at

   For Your Chance to Win

Visit the recipe page on the field fare website and tell us which recipe you would love to make?

Then send in your answer, together with your full name, postal address and telephone number to the special blue field fare email address as shown below:

* Please label your entry
field fare Hamper Competition

 Competition Terms & Conditions

To enter the competition visit the field fare recipe page at and tell us which recipe you would love to make?

2. One lucky winner chosen at random at the end of October will receive a field fare luxury food hamper filled with a multitude of scrummy frozen delights.

3. By entering the competition you agree to receive further information from field fare.

4. Closing date for entries is 31st October 2017.

. We do not accept automated entries.

6. This competition is open to our UK readers only.


   Apple and Fudge

Apple and Fudge Muffins

The classic autumn flavour combination of crisp apples with chewy fudge is the inspiration for these easy muffins.

This tea time recipe has been created by Waitrose.


· 225g self-raising flour
· 1 tsp baking powder
· 65g tub Cooks’ Homebaking Fudge Chunks
· 2 Waitrose Pink Lady Apples, cored
· 1 medium Waitrose British Blacktail Free Range Egg
· 200g golden caster sugar
· 60g essential Waitrose Salted Dairy Butter, melted
· 170ml pot essential Waitrose Soured Cream
· 1½ tbsp clear honey or golden syrup


Preheat the oven to 180°C, gas mark 4 and line a 12-hole muffin tin with paper muffin cases. Place the flour, baking powder and fudge chunks in a medium bowl and stir until well combined.

2. Thinly slice one apple half and cut the remainder into small dice. Stir the dice into the flour mixture and set aside the slices for the top.

3. In a separate bowl, beat together the egg and sugar. Whisk in the melted butter until just combined, then whisk in the soured cream.

4. Stir the wet mixture into the dry ingredients, folding with a silicone spatula or spoon until the batter just comes together.

5. Spoon the mixture into the paper cases, topping each one with a slice or two of apple.

6. Bake for 20 to 25 minutes, until a skewer inserted into the centre of a muffin comes out clean. Brush with the honey or syrup then leave on a wire rack to cool.

Cook’s Tip

These muffins are best eaten on the day of making, but can be stored in an airtight container for up to three days.

Preparation time: 15 minutes

Cooking time: 30 minutes

Makes: 12

For more delicious Waitrose recipes click on