Recipes: Royal wedding party

Asparagus, rocket & new potato tart

Tender asparagus, creamy new potatoes and peppery rocket – celebrate the best of spring with this delicious tart.

Preparation time:

20 mins

Cooking time:

1 hour 10-20 mins

Total time: 1 hour 40 mins

Serves: 8


350g shortcrust pastry

Plain flour, for dusting

250g Jersey

Royals or other small new potatoes, cut into 5mm thick slices

230g pack Waitrose British Asparagus, trimmed and halved lengthways

50g wild rocket

50g finely grated

Parmigiano Reggiano

3 medium essential Waitrose Eggs

300ml pot essential Waitrose single cream


1. Preheat the oven to 180°C, gas mark 4. Roll the pastry on a lightly floured surface to the thickness of a £1 coin. Place a 23cm x 4cm loose-bottomed tart tin on a baking sheet and line with the pastry. Leave the edges overhanging, prick the base and chill for 15 minutes.

2. Line the pastry case with parchment and baking beans or rice. Blind bake for 25 minutes until the edges are golden brown. Remove the baking beans and paper. Cook for 10-15 minutes, until light golden.

3. Meanwhile, boil the potatoes in a large pan of salted boiling water for 5 minutes. Add the asparagus and rocket, then cover and cook for 1 minute. Drain and leave to steam dry for 5 minutes. Add to the pastry case and scatter over the cheese. Whisk the eggs and cream together until smooth, then pour into the tart case.

4. Bake for 35-40 minutes until just set. Cool for 5 minutes, carefully trim the excess pastry using a serrated knife. Serve warm or cold.

Smoked tofu, wild rice & pomegranate salad

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 2


1 tsp extra virgin olive oil

200g pack cavolo nero, stalks removed, leaves chopped

250g pack Waitrose Spelt, Quinoa, Red Rice & Wild Rice

50g Waitrose Tomato Pesto

25g pack fresh chives, finely chopped

150g smoked tofu, cut into 1cm cubes

1 Waitrose British Blacktail Medium Free Range Egg, hard boiled then peeled and quartered

3 tbsp pomegranate seeds


1. Warm the oil in a large saucepan over a high heat. Add the cavolo nero, fry for 4 minutes until slightly crispy then season.

2. Cook the spelt mix according to the pack instructions. Combine with the cavolo nero, pesto and chives. Divide between 2 plates, top with the tofu, egg and pomegranate seeds. Season and serve.

Marmite sausage rolls

Preparation time: 20 minutes, plus cooling and chilling

Cooking time: 25 minutes

Total time: 45 minutes, plus cooling and chilling

Makes: 16


15g salted butter

150g chestnut mushrooms, finely chopped

1 tbsp Marmite

400g pork sausages, skins removed

1 small red onion, finely chopped

2 tbsp chopped thyme leaves plain flour, for dusting

215g sheet Cooks’ Ingredients all butter puff pastry, defrosted

1 egg, beaten

1 tbsp sesame seeds


1. Heat the butter in a large frying pan until foaming; cook the mushrooms over a high heat for 3-5 minutes, until browned and all the liquid has evaporated. Stir in the Marmite. Cool, then mix with the sausage meat, onion and thyme; season.

2. On a floured surface, unroll the pastry, halve lengthways and roll each ½ out about 2-3cm wider. Halve the sausage meat and place in a cylinder along the middle of each pastry strip. Brush one side of each strip with egg, then fold over the other side tightly. Roll so that the seam is underneath. Trim the ends and cut each roll into 8 pieces. Chill on a parchment-lined baking sheet for 15 minutes.

3. Preheat the oven to 200˚C, gas mark 6. Brush the rolls with more egg; sprinkle on the sesame seeds. Bake for 20 minutes.

Savoury feta and tepenade 'Chelsea' bun loaf

Preparation time: 15 minutes and proving

Cooking time: 30 minutes

Total time: 45 minutes and proving

Serves: 8


500g pack Wright’s Premium White Bread Mix

4 tbsp Waitrose Kalamata Olive & Anchovy Tapenade

100g feta cheese, diced

1 egg, beaten to glaze

1 tsp dried oregano


1. Sift the bread mix into a large bowl and mix with 320ml lukewarm water to form a soft dough. Turn onto a lightly floured work surface and knead for 5 minutes then leave to sit for 5 minutes.

2. Roll the dough to a 30cm square and spread with the tapenade right to the edges. Scatter over the diced feta. Roll the dough up from opposite ends to meet in the middle then cut across the rolls to make eight slices. Place one cut-side down in the centre of an oiled 23cm loose-bottomed shallow cake tin. Arrange the rest around it. Cover loosely with oiled clingfilm and leave in a warm place for 45 minutes until it has doubled in size.

3. Preheat the oven to 220°C, gas mark 7. Brush the top of the loaf with beaten egg and scatter with the oregano. Bake for 25 minutes until well risen and golden brown, remove from the tin and return to the oven for 5 minutes to cook the bottom. The loaf should sound hollow when tapped. Cool on a wire rack.

Cheddar & smoked salmon scones

Preparation time: 15 minutes

Cooking time: 10 minutes to 12 minutes

Total time: 25 minutes to 27 minutes 30 minutes

Serves: 12


225g self-raising flour, plus extra for dusting

1 tsp baking powder

50g salted butter, diced

100g Seriously Strong Extra Mature Cheddar, finely grated

150ml milk, plus extra for brushing

150g soft cheese

100g Waitrose Scottish Smoked Salmon, torn into 12 pieces

Salad cress

Lemon wedges, to serve


1. Preheat the oven to 220ºC, gas mark 7. Stir together the flour and baking powder, then using your fingertips, rub in the butter until it resembles breadcrumbs. Using a table knife, stir in three quarters of the Cheddar and then the milk to make a fairly soft dough.

2. On a lightly floured surface, pat the dough out to a thickness of 2cm and stamp out 5cm-wide rounds. Reuse the trimmings to make a total of 12 scones. Transfer to a non-stick baking sheet, brush lightly with milk and scatter over the reserved cheese. Bake for 10–12 minutes until risen and golden brown. Transfer to a wire rack and leave to cool.

3. Split each scone in half, spread the base with soft cheese, top with a piece of smoked salmon and sprinkle over some cress before replacing the top. Serve with small wedges of lemon for squeezing over the salmon. Add texture to these scones with the inclusion of pumpkin seeds. Mix a handful in with the ingredients at the end of step 1.

For more entertaining ideas, please visit Waitrose.