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Quick & easy dinners

Simple recipes perfect for spring and the
cookware to make your life easier.

Fresh vegetables being prepared
Spicy salmon & coconut curry

Spicy salmon & coconut curry

Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes timer
Serves: 4

1 red chilli, halved
1 stick lemongrass, cut into 6
6cm piece fresh ginger,
roughly chopped
2 cloves garlic
1 bunch salad onions, cleaned and trimmed
28g pack fresh coriander
1 tbsp groundnut oil
4 salmon fillets, skinned
400g can chopped tomatoes
200ml sachet Thai Taste Coconut Milk
1 tbsp fish sauce
Juice 1 lime
150g green beans, halved

To serve
300g jasmine rice
Large bunch fresh coriander, roughly chopped


1. Place the chilli, lemongrass, ginger, garlic, salad onions and coriander in a food processor and blitz, scraping down the sides of the bowl using a spatula in between each process until you have a coarse paste.

2. Heat the groundnut oil in a non-stick frying pan and season the salmon with a little sea salt. Cook the salmon fillets for about 1-2 minutes each side over a high heat until cooked through and beginning to brown. Set aside.

3. Add the chilli and coriander paste to the frying pan and cook for 2-3 minutes, then tip in the tomatoes, rinsing out the can with half a can of water and adding this to the sauce. Stir in the coconut milk, fish sauce, lime juice and green beans and cook for 7-8 minutes, stirring regularly until the sauce is reduced and thickened, and the beans are tender.

4. Cut the fish into large pieces and return to the pan to cook for a further 1-2 minutes. Serve with jasmine rice and extra coriander on the side, to taste.

For nutritional information and further recipe inspiration visit waitrose.com
Black Bean & broccoli burritos

Black bean & broccoli burritos

Preparation time: 20 minutes
Cooking time: 10 minutes
Total time: 30 minutes timer
Serves: 4

1 tbsp sunflower oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 tsp cumin seeds
400g can black beans in water, drained and rinsed
2 tsp sweet or hot smoked paprika
220g pack Tenderstem broccoli, halved
1 Waitrose Perfectly Ripe Avocado, halved and stoned
Juice 1 lime
1 red chilli, deseeded and finely chopped
150g cherry tomatoes, roughly chopped
28g pack fresh coriander, roughly chopped
4 flour tortillas
100g mature Cheddar, grated


1. Heat the oil in a frying pan and cook the onion for 3 minutes until beginning to soften. Stir in the garlic and cumin seeds, cook for a minute then add the drained beans and paprika. Cook for 3 minutes more, then add a splash of water to the pan and mash the beans with a fork or potato masher until you have a coarse paste. Remove from the heat and set aside.

2. Bring a medium saucepan of water to the boil then add the broccoli and cook for about 3–4 minutes until tender but still firm. Drain well.

3. Meanwhile, scoop the avocado flesh into a bowl and mash well with a fork, adding the lime juice as you go. Stir in the chilli, tomatoes and coriander.

4. Warm the flour tortillas in a dry frying pan set over a medium heat or in a microwave. Spread a few tablespoons of the black bean mixture into the centre of each tortilla and top with a quarter of the broccoli. Spoon over some of the avocado mixture then sprinkle with grated cheese. Roll up the tortillas tightly, tucking in the ends, then serve.

For nutritional information and further recipe inspiration visit waitrose.com