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California Prune Recipes for May

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 two delicious recipes using California Prunes - Moroccan Chicken Tagine with California Prunes and California Prune & Passion Fruit Tart with Prune Juice Caramel Custard.

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

Moroccan Chicken Tagine
   with California Prunes

Moroccan Chicken Tagine with California Prunes


· 8 chicken thighs skinless and boneless
·  1 medium white onion chopped
·  1 bulb of garlic
·  1 tsp of salt
·  1 tbsp of ground cumin powder
·  1 fresh red chilli chopped or 1/2 tsp of dried chilli flakes
·  1 tbsp of dried mint
·  400g tin of chopped tomatoes
·  1 tbsp of tomato purée
·  1 lemon
·  1 chicken stock cube in 400ml of water
·  300ml of California Prune juice
·  6 dried apricots
·  6 California Prunes
·  10 large green Spanish olives
·  1 handful of fresh mint
·  40g of almonds crushed


1. Pre-heat the oven to 160°C.

2. Place the chicken, olive oil, dried mint and cumin into an oven proof dish and mix together. Add in the chopped onion and salt. Add in the tinned tomatoes, chicken stock and California Prune juice. Add the zest from the lemon and the chilli.

3. Mix the whole dish together and place in the oven for 1 hour. Leaving the lid off the dish with reduce and intensify the flavour.

4. When the chicken is soft and tender remove from the oven. Add in the apricots, California Prunes and olives, stir through the tagine.

5. Finally before serving scatter with chopped fresh mint and a good squeeze of lemon. You can also top with roasted crushed almonds for extra crunch.

Serves 4

California Prune & Passion
      Fruit Tart with Prune
   Juice Caramel Custard

California Prune & Passion Fruit Tart with Prune Juice Caramel Custard

Ingredients for the Pastry

· 150g flour (half plain, half wholemeal)
· 75g very cold butter cut into small cubes
· 2-3 tbsp of cold water
· 150g California Prunes
· 50g California Prune juice
· 2 passion fruit

Ingredients for the Sponge

· 125g butter
· 125g golden sugar
· 2 large eggs
· 100g ground almonds
· 30g self raising flour
· 1 handful of flaked almonds
· 1 passionfruit
· 1 x 500ml tub of your favourite custard
· 100ml California prune juice


1. Put the prune juice and chopped up prunes in a pan on a medium heat. Bring to a temperature and simmer for 5 minutes. Blitz the prunes to a smooth jam. Scoop out the passionfruit pulp and seeds and then stir the pulp and seeds through the prune jam. Put to one side to cool.

2. In a separate bowl rub the flour and butter together to form a breadcrumb type texture. Cut through the cold water to bring the pastry together. Knead for a minute to form a ball of pastry. Wrap and leave the pastry to rest in the fridge.

3. Cream the butter and sugar together until light and fluffy. Add in the eggs a little at a time and beat until fully incorporated. Fold in the almonds and flour, being careful not to knock out all the air that has been beaten into the mixture. Roll out the pastry and line a 20cm tin.

4. Spoon the jam into the lined pastry case and spread evenly. The mixture should be about 1cm thick. Top the pastry case with the almond sponge mixture and spread it out evenly.

5. Bake in a pre-heated oven at 160
°C fan for 40-50 minutes. To check if its cooked press the middle gently and if it springs back then you can take it out of the oven to cool.

6. Take the last passion fruit and scoop out the juice and seeds. Drizzle the fruit over the top of the sponge as it cools so that the sponge is infused with fragrant passion fruit flavours.

7. To serve boil the prune juice and reduce to 25ml so that it is sweet and sticky. Stir through your favourite custard and gently warm through

Makes 12 portions

Cook's Tip

Always check if your guests have a nut allergy if you are using almonds or nuts in a recipe.

Recipes are courtesy of California Prunes.

For more information about California Prunes click on

Wild Alaska Salmon Couscous with Chick Peas, Pine Nuts and Mint

Wild Alaska Salmon Couscous with Chick Peas, Pine Nuts and Mint

This delicious recipe features Alaska salmon. Nutritiously beneficial, wild Alaska salmon is a protein power source that contains unrivalled quantities of omega 3 fatty acids.

Canned wild Alaska salmon in particular offers an extra hit of calcium and vitamin D for a healthy, balanced diet and is the perfect store cupboard ingredient for the spring season. 


· 1 x 418g or 2 x 213g cans red or pink Alaska salmon
· 1 vegetable stock cube
· 200g (7oz) couscous
· 2 tbsp pine nuts
· 2 tbsp flaked almonds
· 1 x 410g can chickpeas, drained and rinsed
· 1 tbsp chopped fresh mint or parsley
250g (9oz) roasted red peppers from a jar, drained
· Salt and freshly ground black pepper


1. Drain the liquid from the can of salmon into a measuring jug. Add the stock cube, and then make the liquid up to 300 ml (1/2 pint) with boiling water. Pour over the couscous and leave to swell for 10 minutes.

2. Meanwhile, heat the pine nuts and almonds in a dry frying pan and cook until lightly toasted. Break the salmon into large chunks, removing any skin and bones, if wished

3. Fluff up the couscous with a fork, add the chickpeas and stir in the mint or parsley. Rip up the red peppers and add them to the couscous with the toasted pine nuts and almonds. Add the salmon chunks and stir them gently through the mixture. Season to taste, then serve at once

Cook’s Tip

This meal is served warm, though if you prefer it to be piping hot, microwave each portion for 1 ½ - 2 minutes on High.

Serves: 3-4

Recipe by Alaska Seafood Marketing Institute.

Photograph by Steve Lee.

For more information about Alaska Seafood click on

Welsh Cakes

Welsh Cakes

These little teatime cakes are mildly spiced and fruited, delicious served warm on their own or buttered. Traditionally, they’re cooked on a sturdy griddle but a heavy-based frying pan makes a good substitute.

This recipe has been created by Waitrose.


· 275g plain flour, plus extra for dusting
· 1 tsp baking powder
· 1 tsp ground cinnamon
· ¼ tsp freshly grated nutmeg
· 80g slightly salted butter
· 65g lard
· 75g raisins
· 75g caster sugar, plus a little extra to sprinkle
· 1 medium egg, beaten
· 100ml milk


1. Put the flour, baking powder and spices in a bowl and add the butter and lard, cut into small pieces. Rub in with the fingertips until the mixture resembles breadcrumbs. Stir in the raisins and sugar.

2. Add the egg to the bowl and mix with a round-bladed knife, adding the milk to make a fairly soft dough (add a dash more if the dough feels dry). Roll out on a generously floured surface to 5mm thickness and cut out rounds using a 6cm cutter. Re-roll the trimmings and cut out more rounds so you use up all the dough.

3. Heat a griddle or frying pan with a little oil or butter and cook the cakes for 5 minutes on a low heat, turning once or until pale golden. You’ll need to cook in two or three batches. Transfer to a warmed serving plate and sprinkle with extra sugar. Serve freshly baked.

Serves: 20

For more delicious Waitrose recipes click on


Food & Drink

Silvana Franco Recipe

Silvana Franco
Easy Raspberry
Ripple Ice Cream

This month, we have a special seasonal recipe from Silvana Franco, food ambassador for Waitrose. Silvana shows us how to make Raspberry Ripple Ice Cream, perfect for the warmer weather and enjoying with your family in the sunshine.

"For a fabulous home made ice cream that doesn't need a machine try this no churn Raspberry Ripple version," says Silvana Franco.

"This easy to make recipe takes just 20 minutes to prepare and includes delicious fresh raspberries."

Try this scrumptious recipe with Silvana's easy to follow step-by-step instructions below, and watch the video so that you can enjoy this mouthwatering ice cream just like you get on holiday in the comfort of your own home.

    Silvana Franco's
     Easy Raspberry
    Ripple Ice Cream

Silvana Franco's Easy Raspberry Ripple Ice Cream


· 300g raspberries
· 397g can essential Waitrose Condensed Milk
· 600ml double cream
· 2 tsp vanilla extract


Mash the raspberries in a bowl with a fork until soft and runny. Press through a sieve into a clean bowl until only the seeds remain.

2. Put the condensed milk, cream and vanilla in a separate large bowl and whisk with an electric whisk until soft peaks form. This will take 5–6 minutes.

3. Spread a quarter of the cream mixture into a freezer-proof dish or tub. Drizzle a third of the raspberry purée on top, then spoon another quarter of the cream over the purée.

4. Repeat the layering, finishing with a layer of cream. Draw a knife through the mixture several times so the ingredients become marbled together, but take care not to over mix it.

5. Cover and freeze for at least 6 hours or overnight, until firm. Transfer to the fridge for 15–30 minutes before serving to soften. Great scooped into wafer cones.

Preparation time: 20 minutes, plus freezing

Serves: 8

    Now watch the video

     Click on arrow to watch

For more delicious Silvana Franco and Waitrose recipes click on


 Tropical Fruit Pavlova

Tropical Fruit Pavlova

This gorgeous dessert is perfect for Summer entertaining. It also makes a fabulous fruity finish for a dinner party.

This mouthwatering recipe has been created by Waitrose.


· 5 large Waitrose British Blacktail Free Range Egg whites
· 250g caster sugar
· 450ml double cream
· 1 vanilla pod, split lengthways and seeds scraped
· 2 tbsp icing sugar
· 100g Waitrose Seriously Fruity Mango & Lime Coulis
· 2 ripe mangoes, peeled, stoned and diced
· 2 ripe papaya, peeled, deseeded and diced
· Juice of 1 lime


1. Preheat the oven to 100°C, gas mark ¼. Whisk the egg whites to soft peaks using an electric whisk then whisk in half the caster sugar. Gradually whisk in the remaining sugar, then whisk for a further 2 minutes until stiff and glossy.

2. Line 3 flat baking trays with baking parchment. Spoon a third of the meringue mixture onto each tray and use the back of a spoon to spread out to a circle roughly 22cm in diameter. Bake them for 1½ hours, swapping the trays over every 30 minutes, then turn the oven off and leave overnight to cool completely.

3. For the filling, whip the cream, vanilla seeds and icing sugar to soft peaks then fold through the coulis. Combine the diced fruit and lime juice in a separate bowl.

4. Just before serving, assemble the pavlova. Spoon a little cream into the centre of a serving plate or cake stand and lay one of the meringue discs on top (the cream will stop it from sliding around).

5. Spoon over a third of the cream mixture and top with a third of the fruit.

6. Add a second pavlova disc and repeat the layering, finishing with a layer of fresh fruit.

Preparation time: 20 minutes

Cooking time: 1 ½ hours, plus cooling overnight

Total time: 1 hour 50 minutes, plus overnight cooling 60 minutes 50 minutes

Serves: 8-10

For more delicious Waitrose recipes click on

Summer Pudding

Summer Pudding

This delicious pudding makes a lovely treat for the warmer weather.

It's also a great way to enjoy healthy fresh fruit including strawberries, raspberries and blackberries as part of your diet.

This mouthwatering Summer recipe has been created by Waitrose.


· 1kg of mixed summer berries (including a selection of strawberries, raspberries and blackberries)
· 125g caster sugar
· 8 thin slices bread cut from a white loaf, with the crusts removed


1. Quarter or halve the strawberries, depending on size, and put in a saucepan with the raspberries and blackberries.

2. Add the sugar and heat gently. Cook for 4-5 minutes, stirring frequently, until the sugar is dissolved and the fruits are soft but still retain some of their shape, and there are plenty of juices in the pan.

3. Use about 6 slices of the bread to line the base and sides of a 1.2 litre pudding basin. Cut and trim the slices so the basin is lined in a fairly even layer with no gaps.

4. Using a ladle, drain off 150ml of the juice from the fruit and reserve. Ladle the fruit and remaining juice into the basin and cover with the remaining slices of bread, cutting to fit.

5. Cover with a saucer that fits just inside the rim of the basin and weigh down with a heavy kitchen weight or food cans weighing about 1kg. Chill overnight.

6. Turn the pudding out onto a serving plate and pour over the reserved juices, then garnish with extra strawberries and a sprig of redcurrant.

7. Serve cut into wedges with a spoonful of clotted cream or single cream poured over.

Preparation time: 20 minutes + chilling

Cooking time: 5 minutes

Total time: 25 minutes + chilling

Serves: 6

For more delicious Waitrose recipes click on

Sichuan Crispy Duck

Sichuan Crispy Duck

This elegant Chinese meal is made with succulent Gressingham Duck and authentic thin Oriental pancakes.

Perfect for a dinner party or enjoying with the family as a special treat.

This mouthwatering recipe has been created by Waitrose.

Ingredients for the Duck

· Oil, for greasing
· 2kg whole Gressingham duck
· 2 tsp Sichuan peppercorns
· 2 tsp Cooks’ Ingredients Five Spice Blend
· 1 tsp ground cinnamon
· 2 tsp sea salt flakes
· Peeled skin of 1 large orange
· 50g root ginger, unpeeled, roughly sliced
· 2 x 110g packs Waitrose Oriental 10 Chinese Pancakes
· ½ x 240g bottle Cooks’ Ingredients Hoisin Sauce
· 1 cucumber, seeds removed, finely shredded
· 1 bunch salad onions, finely shredded

Ingredients for the Glaze

· 1 tbsp soy sauce
· 1 tbsp Cooks’ Ingredients Hoisin Sauce
· ½ tbsp clear honey
· 1 tbsp Cooks’ Ingredients Shaoxing Rice Wine
· ¼ tsp Cooks’ Ingredients Five Spice Blend


1. Preheat the oven to 170°C, gas mark 3. Line a large roasting tin with foil and place an oiled metal rack over the top.

2. Remove the giblets (keep to make a stock) and any fat from inside the cavity of the bird and remove the fatty parson’s nose. Pat the skin dry with kitchen paper. Prick all over with a fork then leave uncovered in the fridge for 2 hours.

3. Blend the Sichuan peppercorns, five spice, cinnamon and salt in a mini processor to make a powder (or use a pestle and mortar). Rub the mixture all over the duck, inside and out. Place the orange peel and ginger into the cavity, then put on the prepared rack and roast in the oven for 2 hours.

4. Mix the glaze ingredients together. After 2 hours remove the duck from the oven and increase the temperature to 200°C, gas mark 6. Carefully pour away the fat that has collected in the tin. Place the duck back on the rack over the tin.

5. Brush the duck with a generous amount of the glaze and return to the oven for a further 15 minutes, brushing with more glaze every 5 minutes, until the skin is crispy and the meat is thoroughly cooked through.

6. Remove from the oven and leave to rest, uncovered, for at least 15 minutes, then shred.

7. Warm the pancakes according to the pack instructions and serve rolled up with the duck, hoisin, cucumber and salad onion inside.

Preparation time: 10 minutes + chilling and resting

Cooking time: 2 hours 15 minutes

Total time: 2 hours 25 minutes + chilling and resting

Serves: 4 - 6

For more delicious Waitrose recipes click on

   Sixtyplusurfers Competition

    Win a Hamper of
  Delicious Elizabeth
    Shaw Chocolates

Elizabeth Shaw Dark Orange Flutes

Sixtyplusurfers has teamed up with Elizabeth Shaw to offer four lucky readers the chance to win a Hamper of Delicious Elizabeth Shaw Chocolates.

Each Elizabeth Shaw Hamper includes a Box of Mint Collection, a Box of Salted Caramel Crisp, a box of Orange Flutes, a box of Lemon Flutes, a box of Cappuccino Bites and a box of Raspberry bites - perfect for sharing with your family.

Devoted to making every moment special, Elizabeth Shaw has the perfect selection of mouth-watering chocolates that make the perfect gift, as well as a tempting treat to entertain guests. Each box of Elizabeth Shaw chocolates is carefully created with expert knowledge to ensure an indulgent experience with every bite, offering a variety of sensuous flavours and textures.

Creating chocolate since 1881, Elizabeth Shaw are passionate about creating original and irresistible treats for their customers to enjoy. From the very beginning, Elizabeth Shaw has been dedicated to making chocolates that the whole family can enjoy, which is why they remain a great gift to be shared with loved ones today.

Elizabeth Shaw Mint Collection

Beginning her journey in the 1930s, Elizabeth Shaw created the recipe for the original mint and honeycomb crisp which she sold in her brother-in-law’s shop in Middlesex. The venture was a great success and due to high demand for her delicious chocolates the Elizabeth Shaw brand was born. New recipes and treats came by the boxful, even receiving a seal of approval from the Royal Family.

The tradition for creating quality chocolate still exists today, with the brand sourcing a very specific blend of cocoa from Côte d'Ivoire which is refined for 24 hours, creating a smooth chocolate with an unforgettable texture and taste. The brand is always looking to create new flavours to add to their ever-growing range of delightful treats, which include their Crisp, Flutes, Bites, Mint Creams, Mint Collection and Famous Names.

Elizabeth Shaw Milk Chocolate Salted Caramel Crisp

The original Elizabeth Shaw Crisp combines combines delicious chocolate with ’melt in the mouth’ honeycomb pieces, keeping to the original recipe to create a truly moreish taste. With an offering of the original dark chocolate mint, milk chocolate mint, and new milk chocolate orange and milk chocolate salted caramel, there is a box to suit all tastes.

Luxurious and elegant, the Elizabeth Shaw Flutes are the perfect treat, filled with a selection of tasty flavours within a smooth chocolate baton. Each flute encases a rich infusion of flavour which comes in a choice of mint, amaretto, orange, lemon or cappuccino.

Elizabeth Shaw Dark Chocolate Raspberry Bites

Elizabeth Shaw’s delectable Bites are delicious, delicate pieces of chocolate with an offering of three scrumptious toppings. Available on dark chocolate raspberry, milk chocolate almond and milk chocolate cappuccino, they’re perfect for small moments of indulgence.

Elizabeth Shaw Milk Chocolate Cappuccino Bites

Made with dark chocolate and mint fondant, Elizabeth Shaw’s Mint Creams are smooth in texture and rich in taste. Each chocolate cream is individually wrapped to maintain perfect freshness every time.

A showcase of Elizabeth Shaw’s finest mint chocolates, the Mint Collection includes a sophisticated selection of delicious dark and milk chocolates infused with their specially selected mint oil. The arrangement includes the original mint crisp and tantalising flutes, presented in a stylish gift box.

Filled with indulgent liqueurs from some of the world’s most well-known brands, Elizabeth Shaw’s Famous Names make the perfect gift for any chocolate connoisseurs. These superb rich dark chocolates have a deliciously smooth liqueur centre and include iconic brands such as Cointreau and Harveys Bristol Cream.

Elizabeth Shaw Dark Lemon Flutes

Each box of Elizabeth Shaw chocolates is carefully created with expert knowledge to ensure an indulgent experience with every bite, adding a tasteful touch to the celebrations, because ‘Chocolates speak louder than words’.

For more information about Elizabeth Shaw click on link:

   For Your Chance to Win

Tell us how long has Elizabeth Shaw been creating chocolate?

     a) Since 1701
     b) Since 1881
Since 1971
Since 1991

 To Enter the Competition

Tell us how long has Elizabeth Shaw been creating chocolate? Then send in your answer, together with your full name, postal address and telephone number to the Sixtyplusurfers email address
as shown below:

* Please label your entry
Elizabeth Shaw Competition

     * This competition is open to our
                      UK visitors only


  Griddled Chicken,
    Shaved Fennel,
  Asparagus, Mint &
    Pecorino Salad

Griddled Chicken, Shaved Fennel, Asparagus, Mint & Pecorino Salad

This delightful salad recipe is perfect for a healthy lunch or light supper. It includes nutritious chicken and flavoursome Pecorino cheese.

This recipe has been created by Waitrose.


· 2 x packs 2 Waitrose Duchy Organic Free Range British Chicken Breast Fillets
· 2 tbsp rapeseed oil
· 1 fennel bulb
· 300g asparagus
· Zest and juice of 1 lemon
· 25g pack mint leaves, torn
· 50g aged Pecorino cheese
· 2 ripe avocados, sliced


1. Preheat a griddle pan to hot. Flatten the chicken breasts in between 2 sheets of clingfilm with a rolling pin. Season with sea salt and rub with oil.

2. Place the fillets on the griddle to cook for 3 minutes on each side, or until cooked through thoroughly with no pink meat. Remove from the heat and set aside to rest.

3. Using a sharp knife thinly slice the fennel, removing the tough core. Shave the asparagus with a potato peeler and toss gently in a large bowl with the fennel.

4. Squeeze over the lemon, toss in the lemon zest and mint, and shave over the pecorino.

5. Pile onto plates with the avocado and top with the chicken, sliced. Serve immediately.

Preparation time: 12 minutes

Cooking time: 10 minutes

For more delicious Waitrose recipes click on

     Easy Lemon
        Curd Cake

Easy Lemon Curd Cake

Light in texture, but heavy on flavour, the multiple layers of lemon curd ensure this cake is extra moist and citrussy. Perfect as an afternoon treat, or top with candles for a gorgeous birthday cake.

This recipe has been created by Waitrose.


· 225g self-raising flour
· 2 tsp baking powder
· 225g Stork With Butter
· 225g golden caster sugar
· 4 large Waitrose British Blacktail Free Range Eggs
· 1 lemon, juice and grated zest
· 200g soft cheese, such as essential Waitrose Creamy Soft Cheese
· 2 tbsp icing sugar, plus extra for dusting
· 1 tbsp milk
· 100g lemon curd


1. Grease and line the bases of 2 x 20cm cake tins. Preheat the oven to 180ºC, gas mark 4.

2. Place the flour, baking powder, Stork, sugar, eggs and lemon juice and zest in a large bowl, and whisk for 2-3 minutes until smooth and creamy.

3. Divide the mixture equally between the tins, and bake for 20-25 minutes until golden and just firm. Leave to cool in the tins for a few minutes, then turn out and allow to cool completely.

4. Meanwhile, in a bowl beat together the soft cheese, icing sugar and milk until soft enough to spread. Gently ripple this mixture through the lemon curd.

5. Using a breadknife, cut the cake in half horizontally to give 4 layers. Use the lemon curd mixture to sandwich the cakes together into a tall stack. Dust lightly with icing sugar to serve.

For more delicious Waitrose recipes click on