Harts of Stur Kitchen Magazine - Autumn/Winter 2022

Welcome to issue 19 and another jam-packed edition. As Kitchen is now a biannual magazine, you won’t spot any Christmas themes (including the cover) but keep a look out for our coming gift guide which promises plenty of festive inspiration.

In this issue, we are proud to feature Dorset chef Mark Hix. Mark’s love of fresh, locally sourced produce is key to his popularity, and while he may be well known for fish recipes, his Mutton Chop Curry is a must-try dish. With fresh and sustainable ingredients in mind, we also bring you some top tips from the world of foraging.

In Happening At Harts (page 12), we celebrate winning Online Retailer of the Year Award at The Houseware Awards. Michael, our garden department manager, provides top tips while our coffee shop manager, Ben, contributes a special cake recipe to mark the first anniversary of our popular eatery, Harts Coffee Loft.

Although there’s been much to be thankful for this year, like many other businesses, we are facing unprecedented rises in everyday costs. From energy, freight, stock acquisition, even the paper this magazine is printed on, prices have risen dramatically. Our purchasing teams have been battling to keep costs down for our valued customers while continuing to provide a wide range of options across all budgets.

Superior quality, leaders in their field and good value are just a few of the factors the team look out for when sourcing new products (Orange Tree Wooden Toys, which feature on page 38, meet all these criteria as well as being fun and educational for little ones). At the same time, we are a Real Living Wage employer and believe in supporting our hard-working staff with a fair wage.

Batch cooking, slow cookers and efficient storage are all great ways to make savings and are covered in our Harts How To feature on page 48.

Our Kitchen Icon (page 33) is Magimix, who, over 50 years ago, introduced the first domestic food processor, changing the way we prepare meals forever. A favourite with generations of chefs, their food processors have also been awarded the coveted Quiet Mark seal of approval.

We’ve revisited the wonderful world of coffee on page 39 and covered all your options for a great cuppa, while this issue’s competition gives you the chance to win a fantastic prize from Nordic Ware (page 55).

Our range of the issue (page 56 and featuring on our back cover additionally) is the beautifully designed new products from the new Mary Berry At Home range, which complements her existing tableware collection. Last, but certainly not least, the whimsical Herdy range is the focus of our Harts Love feature on page 66. This colourful and quirky range of novel everyday and gift lines is proving extremely popular in-store.

On a personal note, and on behalf of my whole family, we would like to thank everyone for their well wishes and support following the death of my father, Philip.

Graham Hart Managing Director

In this issue

6 Hot on Har ts Shelves – new products to us for you

14 Celebrity Chef – recipes from Mark Hix

19 Fantastic Foraging – out with the experts

22 Cooking Gingerly – puddings with a twist

28 On the Table – the perfect setting

33 Kitchen Icon – the history of Magimix

39 The Buyer’s Guide for Coffee Lovers

46 On the Counter – carving knives

55 WIN a fantastic prize from Nordic Ware

56 Range of the Issue – Mary Berry at Home

62 Healthy Harts – vegan roasts

66 Har ts Love – meet Herdy

Cover image taken from Romy London’s new book, The Ultimate Guide to Vegan Roasts: Feast-Worthy Recipes Everyone Will Love, £16.99, Page Street Publishing Co. 2022. Photography by Romina Callwitz. See page 64 for the recipe.

Whilst every care has been taken in compiling Kitchen magazine and obtaining reliable sources, the opinions expressed in this magazine are not necessarily those of the editor. Therefore the publisher cannot be held responsible for the accuracy of contributers’ content. Content submitted for publication may also be used digitally by Harts of Stur and Ignyte Media Ltd. Prices quoted are subject to currency fluctuations at the time of printing. For current prices please refer to www.hartsofstur.com. were correct at the time of printing but visit our website for latest information. We endeavour to have everything in stock but to avoid disappointment, call us before visiting. Please note that products shown in supplied recipe images are not necessarily items we stock. 01258 472420.

Kitchen is published by Ignyte Media Ltd for, and in conjunction with, Harts of Stur. Ignyte Media Ltd, Bathway Farm, Bathway, Chewton Mendip, Somerset BA3 4LN www.ignyte.co.uk

TIPS FROM THE TEAM

Among the perks of being a member of the Harts of Stur team is being the first to see new products. Here, 4 members of staff tell us what they have their eye on this season

MADDIE CONDUIT MARKETING ASSISTANT

I love a great cup of barista-grade coffee and would love this Melitta Latticia F300-100 Frost Black Bean to Cup Coffee Machine. I can picture myself, cosying up under a blanket on the sofa at home with a roaring fire, big mug of coffee and a good horror film. Oh, and ideally a bowl of mixed sweet and salty popcorn!

Melitta Latticia F300-100 Frost Black Bean to Cup Coffee Machine

RRP: £549.99 Harts Price: £489.00

CHARLOTTELOBB GARDEN DEPARTMENT ASSISTANT

As a dog owner and lover, I’m a big fan of the new Eleanor Bowmer pet products now on sale in our garden department. There’s everything a pampered pooch or puss could want, all in fun and exciting prints and colours, from water bowls and food mats to this fabulous treat jar! My 2 dogs, a cocker spaniel and golden retriever, don’t care what their treats come in as long as they get them, but it will add fun to my kitchen!

Eleanor Bowmer Treat Jar Leopard Harts Price: £29.95

KACEY-MAE AYERS SALES ASSISTANT

I’ve been wanting a KitchenAid mixer for ages and although it comes in loads of great colour options, I’m seriously coveting this vibrant new beetroot shade! Like all KitchenAid mixers it comes with a selection of great accessories, and would do a fantastic job of whipping up my favourite sticky toffee pudding.

KitchenAid Artisan 195 Beetroot Stand Mixer

Harts Price: £549.00

KELLY EVANS CUSTOMER SERVICES

Although we are moving away from obvious BBQ weather, this BBQ and Press Grill is something I would use all year round and a worthwhile investment. It would come in handy for everything from quick lunchtime paninis to searing steaks and making waffles for my family and friends.

Sage BBQ and Press Grill Harts Price: £198.95

HARTS

Inspiring new products this season

For the latest technology, combined with the promise of the greatest taste, the elegant Jura Z10 is your perfect companion.

Staying in for coffee will quickly become the new going out when you have the choice of a wide spectrum of quality hot drinks available at the touch of a button. Easy and intuitive to use, with a sleek design, the elegant Z10 is an asset in any stylish kitchen but is far from being just a pretty face.

This expertly engineered machine, which comes in a choice of black or white, prepares everything from intense espresso to cold brew specialities.

The innovative Product Recognising Grinder is an electronically controlled high-performance apparatus that ensures the optimum grind for every drink. Additionally, while many conventional cold coffee drinks consist mostly of hot-brewed coffee which is then chilled, the cold brew process of the Jura Z10 slowly pulses water through the fresh coffee grounds under high pressure for the best effect. OF THE SEASON

ALICEKATIE

Katie Alice is a self-taught designer whose whimsical designs, very much led by a love for vintage florals have become household staples. Katie’s inspiration comes from her obsession with vintage florals from various eras and a passion for bringing long forgotten artwork back to life.

Harts £34.99

Harts Price: £25.00

Harts Price: £40.00

Harts Price: £11.99

Harts £14.99

Katie Alice Blooming Margaret Cereal Bowl Harts

Katie Alice Wild Apricity Serving Platter

Katie Alice Wild Apricity Navy Floral Border Dinner Plate

Katie Alice English Garden Two Tier Cake Stand

Katie Alice English Garden Teapot

Katie Alice Vintage Indigo Blue Gingham Tankard Mug

Katie Alice Vintage Indigo

Katie Alice Josie’s Blush Pasta Bowl

Katie Alice Josie’s Blush Gingham Side Plate £8.99

Katie Alice Blooming Margaret Black Tankard

The Funky Appliance the brainchild

The

These award-winning

KITCHENAID

Since launching its eggbeaterrevolutionaryin1919, US firm KitchenAid has expanded to become an international success and continues to innovate and invent. The Empire Red range typifies this – a full collection of topquality tools that match the company’s iconic mixer.

KitchenAid Utensil Set Black

KitchenAid Empire Red

KitchenAid

ZWILLING

Launched in 1731, Zwilling is one of the oldest firms in the business – and among the most respected. A producer of cooking and household knives, cookware, scissors, kitchen tools, beauty tools and BBQs, the company has a presence in more than 100 countries worldwide.

Harts Price: £199.00

Zwilling

Zwilling

Zwilling

Zwilling Table Blender

Zwilling

Zwilling

Made in collaboration with, and exclusive to Harts of Stur, Stoven is a range of high-quality bakeware and cookware developed by industry experts. It offers reliability and affordability along with great performance.

Stoven Soft Touch Induction 5-Piece Cookware Set

A perfect pick for rookie and competent cooks alike, this super stainless-steel set includes a 14cm non-stick milk pan, 16cm saucepan with strainer lid, 18cm saucepan with strainer lid, 20cm saucepan with strainer lid and a 24cm non-stick frying pan.

RRP: £275.00 Harts Price: £149.00

The proud Britishbased team at Swan have embraced the soft wooden textures and neutral colours of Sweden, Norway, Denmark and Finland to bring a touch of Scandinavia to your home with its Nordic range.

STOVEN £119.99 £109.99

SWAN

Swan Nordic Cotton White 2-Slice

Inspired by the gentle beauty of Scandinavia, this toaster performs as well as it looks. The stainless-steel body is finished with rubberised painted side panels and wood-effect controls. There are 6 levels of browning to choose from, as well as defrost, reheat and cancel functions.

Harts Price: £40.00

Start your morning with barista-quality coffee from this cool-looking appliance. Capable of making 2 cups at the same time of espresso, cappuccino, flat white and other favourites, this machine is backed by a 2-year guarantee.

RRP: £119.99 Harts Price: £109.99

Swan Grey Pump Espresso Machine

HAPPENING AT HARTS

Our latest news and views

HONOURSONLINE

For the past couple of years, awards events have been entirely virtual affairs. So, it was a real joy to be able to celebrate an amazing win alongside fellow colleagues from the housewares sector at the Housewares Awards this year.

Held at the stunning Chelsea Harbour Hotel on the banks of the River Thames, the Housewares Awards are an opportunity to celebrate the hard work and innovation of the entire sector and we were thrilled to be named Online Retailer of the Year. This award recognises the hard work and dedication everyone in our company has shown throughout a particularly challenging time.

IN THE RUNNING

We are also thrilled to make the shortlist in both the eCommerce Awards and Excellence in Housewares Awards.

The eCommerce Awards celebrate the most innovative and market-leading initiatives and products in the online retail world. Having won the Best Marketing/ Advertising Campaign in 2021, we are in the running in no less than 3 categories this year - Best eCommerce Customer Service, Best UX in eCommerce and Best Sustainability Initiative.

The Excellence in Housewares Awards are widely regarded and recognised as the ‘Oscars’ for the housewares sector. The awards shine the spotlight on both retailers for their retailing excellence as well as suppliers for their product innovation and service acumen. We are a finalist in 3 categories - Excellence in Online Retailing, Excellence in Retail Training and Independent Cookshop of the Year. We’ll let you know how we got on in the next edition of Kitchen!

Harts team members Sophie (centre left), Shelley (centre) and Lucy (centre right) accepting the Online Retailer of the Year Award from host and comedian Ian Moore, and Dawn Tucker, event & sales manager for Housewares

Didn’t we do well! The Harts of Stur team snap a congratulatory selfie after the award ceremony.

CELEBRATIONCAKE

Our Coffee Loft has just turned a year old! It’s proved a very popular addition to our shop thanks to its delicious, freshly prepared dishes and homemade cakes. To celebrate its first birthday, Ben, the Coffee Loft manager, has come up with this decadent toffee apple cake recipe.

SERVES 8-10

175g butter

150g caster sugar

4 eggs

200g self-raising flour

5ml vanilla essence

150g ground almonds

1 tsp baking powder

3 cooking apples 397g tin Carnation Caramel

1 Grease and line a 23cm cake tin. Preheat the oven to 180C/Gas 4.

2 Peel, core and slice the apples.

3 In a cake mixer, mix the softened butter, caster sugar, eggs, self-raising flour, vanilla essence, ground

MICHAEL’S MUSTS

As the weather turns colder, our garden department manager, Michael, advises the following tips to get the most from your garden.

• Make notes of changes you may want to make to the garden next year whilst plants are still visible and flowering, as well as planning the seeds and bulbs you need.

• Bulbs and corms to plant in autumn to bring colour to your garden in spring will be available to buy from August onwards. However, tulips are best planted later in November as this reduces the risk of infection by fungal diseases.

• Lawn feeds used in spring and summer have higher nitrogen levels to encourage leafy growth which can be damaged by cold winter weather. Switching to an autumn feed strengthens roots rather than encouraging top growth and will help get your lawn

almonds and baking powder until combined. Swirl 2 tbsp spoons of the Carnation Caramel through the mixture.

4 Tip half the mixture into the lined cake tin and spread half the sliced apples over the top followed by 3 tbsp of the caramel.

5 Spread the remaining cake

through winter in the best condition.

• Prepare for the colder weather by ensuring you’ve a roll of protective fleece to cover vulnerable plants. Once the summer vegetables, like tomatoes, have finished, take time to clean out your greenhouse or shed to leave room to store pots of frost-tender plants such as cannas and dahlias.

mixture over the apples, followed by the remaining apples and caramel.

6 Cook for 60-70 mins. You may need to cover with foil to prevent browning. Check with a knife that it comes out clean after an hour. This is perfect served slightly warm with vanilla ice cream.

SAVINGSSAVVY

In The Know

Stay informed of offers and new products by signing up to our mailing list www.hartsofstur.com.atYou can also follow us on Facebook, Twitter @HartsOfStur and Instagram @hartsofstur.

With inflation rates at a 40-year high and the ever-spiralling cost of living, there can’t be many of us that aren’t feeling the effects on our finances. Our purchasing team have been working hard with our suppliers to limit price increases and to keep our prices as competitive as possible. Of course, investing in quality kitchen equipment often saves you money in the long run, while batchcooking and freezing meals in advance is a great way of sticking to a budget. Turn to page 48 for more money-saving ideas.

It hasn’t been the easiest few years for anyone in the restaurant industry, but for restaurateur and acclaimed chef Mark Hix, it is a case of onwards and upwards

Who knows chosenendedHixDorset-bornwhereMarkmighthaveup,hadhemetalwork

classes at Thankfullyschool?for food lovers, young Mark chose domestic science and quickly discovered he had a culinary flair, going on to become a celebrated restaurateur, chef and food writer.

“Me and my friends chose food science because we thought it would be a good place to meet girls,” admits Mark. “We went to the first class and then found out that all the girls had chosen metalwork instead! So when I first started out, I didn’t know that I wanted to be a chef, but that’s the road I took simply by chance.”

Brought up in West Bay, on the edge of Bridport, Mark won a school prize for his dabblings in cookery before taking on a catering course at Weymouth College. Inspired by a teacher, he moved to London at 18 to become commis chef in the Hilton’s staff canteen. His food education continued at the Grosvenor House Hotel and The Dorchester, working under illustrious names such as Anton Edelman and Anton Mosimann.

He made his first real mark at The Candlewick Room where, as head chef, he helped the eatery land a coveted Michelin award.

It was then onto the head chef’s position at Le Caprice restaurant before he eventually became chef director for Caprice Holdings, overseeing The Ivy and the company’s further expansion.

Branching out on his own after 17 years with the group, Mark began opening Hix restaurants in London’s City and West End, as well as Dorset. His long and tireless efforts have enriched the hospitality world and were duly rewarded with an MBE in the 2017 New Year Honours List.

Sadly, as for many in the same industry, just a couple of years later, Mark’s ambitions were thwarted by the sweeping Covid-19 pandemic.

“When the investors put Hix into administration without my support, it was a very difficult time for me and

my loyal team,” he explains. “I started from scratch, cashed in my pension and took on the Fish House from the administrators. To keep me going, I bought a truck on eBay to sell wet fish and seafood from. This in turn helped the fishermen sell their catch which was unable to be sold to the hotels and restaurants during lockdown as everything was closed. The challenges have continued. Everyone is feeling the struggle and with costs rising all the time, it’s not an easy industry to be in.”

Undeterred, in July 2020 he reopened The Oyster & Fish House in Lyme Regis, which has stunning views from one of his favourite spots in the country.

“I grew up in Dorset and I love being back here permanently. I have lived between London and Dorset since 2008 when I first opened my own restaurants, but I could never see myself moving back to London again. My friends are here, my business is here, and fishing is on my doorstep! What could be better?”

The author of no less than 12 cookbooks including HOOKED and British Seasonal Food, he is a regular columnist for publications including the Telegraph, Dorset Magazine and

Mark?Sadly, The Fox Inn closed its doors permanently in July 2022. Opened in the middle of the pandemic, the challenges were just too much for the business to continue, with rising costs and staffing issues that the industry has never before seen. However, there’s plenty to look forward to with business booming on other fronts and new ventures

additionally.“Asidefrom the restaurants, I continue to consult and also run events whether that’s catering for a big wedding, cooking at people’s holiday homes or hosting a ‘Kitchen Table’ event which I hold at my home. I have also teamed up with my friend Miles Irving, a renowned wild food expert and forager, where we run ‘Hix and Wild’ days in Dorset; foraging all morning and afternoon, before we enjoy a 6-course meal back at my home, cooked by me, with plenty of local wines of course!”

Turn to page 19 for more details of Mark’s foraging venture.

Marshwood Vale. So what’s next for

ChopMuttonCurry

We usually make this with deer or mutton chops which you don’t often see for sale, but any good butcher should be able to cut them for you, just like lamb chops. There’s something delicious about eating a curry on the bone and what’s more it looks great.

SERVES 4

FOR THE ROASTED CURRY POWDER, MAKES ABOUT 100G

3 tsp fenugreek seeds

1 tsp fennel seeds

1 tbsp fenugreek leaves

3 tsp cumin seeds

1 small cinnamon stick

4 dried chillies, roughly chopped

1 tsp caraway seeds

1 tsp nigella seeds

3 tsp ground turmeric

4 cloves

2 tsp ground coriander

2 tsp mustard seeds

The black seeds from 12 podded 3cardamomtspground cumin

FOR THE CURRY

3 mutton or deer chops or cutlets per 300gportionnatural yoghurt

2 tbsp ghee

3 medium red onions, peeled, halved and finely chopped

5 medium cloves of garlic, peeled and crushed

60g of root ginger, scraped and finely grated

2 good pinches of saffron

3 tsp tomato purée

1L of lamb or beef stock,

A few sprigs of coriander, roughly chopped to finish

1 Grind all the spices, except the ground cumin, cinnamon and coriander, in a spice grinder or with a mortar and pestle. Mix them with the already-ground spices and sprinkle into a heavy-bottomed frying pan.

2 Cook over a medium heat, stirring constantly and not letting

them burn, until they turn dark brown. Transfer to a plate and leave to cool, then store in a sealed jar.

3 Marinade the chops in the yoghurt for 2-3 hours before cooking.

4 To make the sauce, gently cook the onion, garlic, ginger, saffron and curry leaves, in 1.5 tbsp of the ghee for 3-4 mins until soft. Add the curry spices and tomato purée and stir well.

5 Add the stock and dried chillies, bring to the boil and simmer gently for 40 mins.

6 Blend a third of the sauce in a liquidiser until smooth (don’t blend the chillies) then add back to the sauce.

7 Return to a low heat and continue simmering until the sauce has reduced and thickened.

8 Heat the remaining ghee in a frying pan, remove the excess yoghurt from the chops and season. Fry them until lightly coloured. Add the chops to the sauce and simmer gently for 4-5 hours until tender, stirring occasionally. Serve with basmati rice and scatter with the coriander.

THE LIST

Denby James Martin Cook Pestle

RRP: £19.95

Harts Price: £17.95

Stoven Soft Touch

RRP:

Microplane Series

50g butter

50g 180mlflourdouble cream

2 tsp English mustard

Half a tbsp Worcestershire sauce

1 tsp anchovy essence

Salt and freshly ground white pepper

1 Bring the fish stock and white wine to boil together in a large saucepan and poach the fish gently in it for 2 mins. Drain in a colander over a bowl and leave to cool.

Fish Pie

This recipe is honest, down-to-earth, packed with flavour and full of tradition. You can make it the day before and keep it in the fridge overnight.

SERVES 6-8

250g boneless white fish, such as pollack, filleted, skinned and cut into rough 3cm chunks

250g boneless salmon fillet, skinned and cut into rough 3cm chunks

250g boneless smoked fish fillet, skinned and cut into rough 3cm chunks

2 tbsp chopped parsley

1.5kg potatoes, peeled, cooked and mashed

60g butter

20gMilk fresh white breadcrumbs

20g grated cheddar

FOR THE SAUCE

Half a litre fish stock

100ml white wine

2 Make the sauce. Melt the butter in a thick-bottomed pan over a low heat, then stir in the flour. Gradually add the stock and wine that the fish was poached in, stirring well until it has all been added. Bring to the boil and simmer gently for 30 mins. Add the double cream and continue to simmer for 10 mins or so until the sauce has a thick consistency. Stir in the mustard, Worcestershire sauce and anchovy essence. Season with salt and freshly ground black pepper, if necessary, and leave to cool for about 15 mins.

3 Gently fold in the cooked fish and parsley, and spoon into individual (or one large) pie dishes, filling them to 3cm from the top of the dish. Leave to set for about 30 mins, so the potato will sit on the sauce.

4 Meanwhile, mix the butter into the mashed potato, season with a little salt and freshly ground white pepper and add a little milk so that it is just soft enough to pipe (with a piping bag), or just spread with a spatula on to the pies.

5 Pre-heat the oven to 175C/Gas 5. Bake the fish pie for 30 mins. Scatter on the breadcrumbs and cheese and bake for a further 15 mins until golden. Good Grips

Smooth Potato Masher

Cuttlefish Ink Spelt

This isn’t a risotto in the true sense of the word but more a sort of British version of Spanish Arròs negre. You can use cuttlefish or squid for this dish, and you will need to order the little sachets of ink from your fishmonger in advance.

SERVES 4

2 tbsp rapeseed oil 50g (6 sachets) squid ink 200g spelt, soaked in cold water for 3-4 hours

1L fish stock

120g butter

150g cleaned squid, cut into small, rough 2-3cm 1squarestbspchopped hedgerow or three-cornered garlic or garlic chives

1 tbsp chopped parsley

1 tbsp chopped chervil

1 Heat the rapeseed oil in a heavy-bottomed saucepan, add the drained spelt and stir on a low heat for a minute or so, without allowing it to colour.

2 Add the squid ink, stir well, then slowly add the stock, a ladle or two at a time, ensuring that all the liquid has been absorbed before adding more, stirring constantly.

3 When the spelt is tender and cooked, stir in two-thirds of the butter and a little more of the stock if the risotto seems a bit too dry. The consistency should be wet but not runny.

4 Meanwhile, heat a heavy frying pan with the rest of the butter and cook the squid on a high heat for a minute or so, then stir in the herbs.

5 To serve, spoon the spelt on to warmed serving plates and scatter the squid over.

Rosti £19.95

Mary Berry Ladle

Sophie Conran Floret Cream Medium

WILD IN THE UK

Fantastic FORAGING

From fungi to wild garlic, berries to borage, get hunting and start gathering

Foraging is defined as “going from place to place searching for things that you can eat or use”, according to the English Cambridge Dictionary. Top chef Mark Hix is a foraging fan, and wild food makes a frequent appearance on his menus. He recently teamed up with internationally renowned wild foods expert Miles Irving to offer a bespoke foraging event. The pair first met 20 years ago, around the time Miles set up his Kent-based company Forager Ltd.

With a mutual love of foraging and firm friendship established, Mark explains that the joint events were a natural progression.“WhatMiles doesn’t know about wild food is not worth knowing. Every time I go foraging with him, I learn about new ingredients that I never knew existed. Not only that but the health benefits they bring too.”The pair’s Hix & Wild events are geared for specific seasons. In spring, guests can

expect to forage for an array of spring greens, herbs and salads. Summer will uncover the world of coastal plants and seaweeds, while wild mushrooms are the focus for autumn.

After a morning being educated on wild edible foods, guests enjoy a picnic or BBQ lunch before heading off to a second location for an afternoon of foraging. A 6-course meal, cooked by Mark in his own Charmouth home, completes the experience.

Wild food expert Miles Irving

“Learning to forage gets people doing what was completely normal for our ancestors: engaging with surroundings and seasons to find really nutritious and delicious foods,” explains Miles. “Habitually gathering wild foods enables us to think more organically about ourselves and the organisations we are partForof.”details of Hix & Wild foraging experiences, visit Theoysterandfishhouse. co.uk. Miles’ company can be found at forager.org.uk and offers online courses.

James Wood is the founder of Totally Wild UK and the author of The Forager’s Cookbook - a countryside guide to foraging (find it via his website below). His company runs foraging courses throughout the UK, from rural settings to cities, and he says his main goal is to get people excited about the amazing flavours that can be found in the wild, in addition to sharing knowledge and engaging with the great outdoors.“Iwant to make foraging as accessible as possible,” explains James. “Quite often we think that we need to cook something gastronomic with our wild finds but one of my favourite things to eat is a nettle omelette, incredibly quick and super simple. I can grab them from the back garden and have lunch within 5 “Oftenminutes.theactof heading out foraging is much more than wild food, we’re engaging with wild spaces, getting our steps in for the day and enjoying all of the mental benefits associated with being surrounded by greenery and woodlands.”TofindaTotally Wild foraging course in your area visit www.totallywilduk.co.uk.

Safe Sustainableand

Foraging, or picking wild foods, is a liberating and empowering act. If you’ve been brought up to pick wild blackberries or apples as you walk along country roads, you may have always been a forager and not even realised.

Being able to identify edible plants helps us to understand seasonality, as well as appreciate the bounty and biodiversity of where we live.

Of course, plant identification can get complicated, and can be dangerous, especially with mushrooms, so the following should be kept in mind:

• Never eat any wild food without first being 100% sure of its identity. Start simple, with blackberries, apples and pears for example.

• Research the edible plants in your area; find out if any are endangered, how to pick them and be wary of spreading invasive species. Your best bet is to find a reputable foraging class or guided walk.

• Get a good foraging guide and familiarise yourself with different leaf, stem seed and fruit shapes and structures.

• Take no more than you can process or consume immediately, before it goes bad. Many places in the UK, such as some Woodland Trust land, allow foraging only for personal use, but not commercial purposes.

• Take care not to trample biodiverse areas and avoid uprooting any plants.

• Seek permission from landowners, or forage on your own land, or public land for which you know you can look up the foraging rules.

• Only collect leaves, flowers, fruits and seeds where they are in abundance, and leave a good proportion in place.

Adapted from The Sustainable Kitchen, Projects, tips and advice to cook, shop and eat in a more eco-conscious way by Abi Aspen Glencross and Sadhbh Moore, White Lion Publishing, £18.99.

WILD

ABOUT THE AUTHORS

Food and £6.50 & Sophie

Abi Aspen Glencross (pictured on the right) and Sadhbh Moore are behind The Sustainable Food Story, a collective that runs ecology-inspired dinners and experiences. They first met in 2017 and have been inseparable as food campaigners ever since.Abi is a farmer, scientist and environmental entrepreneur and Sadhbh is an eco-chef, and nutritionist. When not knee-deep in the food system you will find the dynamic duo climbing rocks, swimming outdoors or eating homemade cake.

Kilner Stainless Steel Maslin Jam Pan 8L

RRP: £89.00

Harts £62.30

From Weed to Feed Dee Dade of Dorset-based Hedgerow Herbs

Dee Dade has been fascinated by plants and nature in general ever since she was a young girl. Now based in the rural Dorset village of Witchampton, her company Hedgerow Herbs offers a range of foraging and herb-related workshops, courses and walks. Here she talks about making use of a common weed.

It is essential to follow the forager’s rules and be 100% confident in your identification of what you are picking, how you plan to use it and any special considerations* in terms of safety.“Dandelions used to be grown as a crop, and still widely are in Europe. In the UK, they are a long-forgotten kitchen ingredient, but things are changing. Not only are we starting to understand the benefits of dandelions for the wildlife around us, but people are also becoming aware again that we can eat them.

“Walking, weeding, and gardening takes on a whole new meaning when we discover that a plant that annoys us when it grows in our lawns, can be used to create healthy, delicious, nurturing food for free. This humble backyard weed is super nutritious and a good source of antioxidants and vitamins, A, C, and K, along with potassium, magnesium, and“Dandelionsiron. are also seen as a liver tonic, helping to create healthy gut health, whilst relieving symptoms like

indigestion, constipation, and bloating. The leaves, flowers, and roots can all be brought into the kitchen to add to food and autumn/winter is the perfect time to make use of the roots.“Unappealing while in the ground, they are a delicious addition to winter soups like the one here. They can also be used to make a wonderful infused vinegar that extracts all those valuable vitamins and minerals, which can then be added to dressings or used to make pickles.”

For details on Dee’s workshops and courses, visit www.hedgerowherbs.co.uk.

*Certain medications or having kidney issues can make drinking or consuming anything containing dandelion inadvisable. It is also best to avoid if you are pregnant or breastfeeding. Always veer on the side of caution and check with your GP if you are unsure or have existing health conditions.

Parsnip & Dandelion Root Soup

There is nothing better than a bowl of warming winter soup, especially after a day out foraging.

SERVES 2 3 parsnips, chopped 1 dandelion root, chopped 1 onion, chopped 1 stick of celery, chopped A knob of butter or splash of oil 1 tsp whole grain mustard or a pinch of thyme Salt and pepper to taste

1 Put the onion, celery and butter in a pan and gently cook until tender. Add the parsnips and dandelion root and continue to gently cook for a minute or 2 longer, add the thyme if using.

2 Cover with water/stock and simmer until the roots are soft.

3 Whizz up in a food processor until creamy and smooth, stir in the mustard (if using) and season to taste.

THE LIST

Fusion Acacia Wood

RRP: £6.95 Price:

Tower 1.6L £54.99

Cole

SERVES 6

50g stem ginger in syrup, finely chopped, plus 2 tsp of syrup from the jar

6 thin slices of day-old buttered white bread (crusts removed)

25g caster sugar milk eggs

A handful of dried fruit (optional)

1 Cut each slice of buttered bread into small triangles and place half into a 1L buttered oven dish.

2 Sprinkle with half the sugar and add the finely chopped ginger, plus optional dried fruit. Top with the remaining bread, butter side up. Sprinkle with the remaining sugar and ginger.

3 Beat the eggs, milk and ginger syrup together and strain into the oven dish over the bread.

4 Allow to stand for 30 mins then bake in a pre-heated oven at 160C/Gas 3 for 45 mins or until set and golden.

Recipe courtesy of www.opiesfoods.comOpies,

Apple Ginger&Pie

SERVES 12 (OR 6 VERY GENEROUSLY!)

FOR THE FILLING

3 tbsp good quality ginger cordial

850g cooking apple

Half a lemon, juice and zest

100g caster sugar

Milk for brushing

FOR THE PASTRY

350g plain flour

175g cold butter, cubed

Pinch of salt

100ml ginger cordial

1 To make the pastry, place the flour, butter and salt in a food processor and blitz until it looks like breadcrumbs. Alternatively, place the dry ingredients in

a bowl and rub in the butter using your fingertips.

2 Add the cordial to the pastry crumb mix and blitz in the processor or stir in with a knife, until the mixture comes together and forms a ball. Wrap and chill for 20 mins.

3 Prepare the filling by quartering, peeling and coring the apples, then roughly slice them. Place in a large pan and add the cordial, lemon zest and juice. Bring to the boil, then cover the pan and simmer for about 5 mins or until the mixture is just soft but some apple pieces remain. Taste and add more sugar according to taste and the sourness of your apples! Set aside to cool.

4 Preheat the oven to 100C/Gas 6. Roll out half the pastry on a lightly floured surface until it is 3mm thick. And use to line the base of a 23cm pie tin, pressing the pastry into the base of the tin. Leave the excess pastry hanging over the sides of the tin. Place on a baking tray, line

with baking parchment and baking beans and bake for 15 mins. Remove the baking beans and cook for a further 5 mins. Roll out the remaining pastry on a lightly floured surface then cut out a circle about 5cm larger than the pie dish.

5 Spoon the apples into the centre of the pie, brush the pastry edges with milk, then lay the pastry over the filling. Use a knife to trim off excess pastry, then use a fork to seal the edges and make a pattern. Roll out the reserved trimmings and use these to decorate the top of the pie. Brush with milk, sprinkle with sugar and bake on the baking tray for 30-35 mins until golden and crisp.

Recipe courtesy of Belvoir Farm, www.belvoirfarm.co.uk.

BundtGingerbreadSticky®with Toffee Sauce & ClottedCornishCream

Served with hot toffee sauce and clotted cream, this makes a perfect dessert when the weather gets chilly. It improves with age so bake it a couple of days in advance. It will also freeze for up to 3 months (without the sauce).

SERVES 10

FOR THE GINGERBREAD

250g unsalted butter, plus extra for greasing

375g soft dark brown sugar

200g treacle

5 balls stem ginger in syrup, drained

50g ginger syrup

3 large eggs

250g plain flour, plus extra for dusting

1.25 tsp bicarbonate of soda

2 tsp ground ginger

1 tsp cinnamon

1 tsp mixed spice

280g natural yoghurt

FOR THE TOFFEE SAUCE

115g unsalted butter 150g soft dark brown sugar 100g Cornish clotted cream

1 For the gingerbread, heat the oven to 180C/Gas 4. Generously grease a 10cup Bundt® tin with butter, then sprinkle with flour. Turn the tin upside down and tap out any excess flour.

2 Place the butter, sugar, treacle and ginger syrup in a pan and cook over a low heat for 3 mins, stirring until the butter has melted and the sugar dissolves. Remove from the heat and leave to cool a little.

3 Very finely chop the stem ginger and place in the bowl of a stand mixer fitted with the whisk. Add the eggs and whisk on high speed for a few mins, until the eggs are light and fluffy.

4 In a separate bowl, sieve the flour, bicarbonate of soda, ginger, cinnamon and mixed spice together.

5 With the mixer on low speed, pour the warm, syrupy mixture into the eggs and mix for 30 secs. Then add the flour mixture and mix until just combined. Do not over mix.

6 Remove the bowl from the mixer and gently fold in the yoghurt with a large

metal spoon or rubber spatula.

7 Pour the mixture into the prepared tin and bake for 45-50 mins, until a skewer inserted into the centre comes out clean.

Leave to cool in the tin for 15 mins, then turn out onto a wire rack and leave to cool completely or serve warm.

8 For the toffee sauce, place the butter, sugar and clotted cream in a pan and heat over a medium heat, stirring, until the butter and cream have melted and the sugar has dissolved. Remove from the heat and pour into a serving jug.

9 Serve the sticky gingerbread with the toffee sauce and a generous dollop of clotted cream.

Recipe by Becca Watson, courtesy of Trewithen Dairy, www.trewithendairy. co.uk. Photography Kate Whitaker.

CAKE BY THE OCEAN

Get nautical and nice with these bakingseaside-inspiredproducts

Harts Price: £32.00

This beautifully glazed bowl is embossed with sea creatures and ideal for mixing and pouring.

RRP: £30.00

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Harts Price: £30.00

Batter Jug Shells

Harts Price: £21.95

Mermaid by Samuel Groves AnodisedSilver14” Baking Tray

Harts Price: £24.00

Rolling Pin Shells

Harts Price: £24.95

BAKING BY THE SEA

Someone who might appreciate these sea-themed products is Maggie Richardson, also known as maggietheseasidebaker to her many thousands of Instagram fans. The retired midwife, who lives in Poole and made it through to week 4 of the Great British Bake Off 2021, provides the following tips:

• Always read a recipe all the way through before starting, you don’t want to get half way through and find it says “put in the fridge overnight” when you need it in an hour!

• There are 2 things I always beat for longer than most people would – sugar and butter when making a cake and buttercream to decorate it.

• I weigh my eggs – they should be the same weight as the butter, sugar and flour for a sponge.

• Finally, with all your baking, stray out of your comfort zone and try things you have never attempted before. You may surprise yourself. If all else fails with a cake, you can always use it to make trifle!

Mason Cash Nautical Batter Bowl

Mermaid by Samuel Groves Silver Anodised 11” Cake Tin Loose Base

This British-made aluminium tin is oven-safe up to 230C and comes with a lifetime guarantee.

Eleanor Bowmer

Mermaid by Samuel Groves Hard Anodised 8” Square Brownie Tin

Eleanor Bowmer

EASY ENTERTAINING

REVIEWSRAVE

CLEARLY CLASSY

Denby

LSA

Spiegelau

Mikasa

Riedel

RRP:

COLLECTIONSCUTLERY

From classic silver to copper and even rainbow, it won’t just be the spoons the dish will want to run away with

Mikasa Iridescent Rainbow 16-Piece Stainless Steel Cutlery Set presented

Mikasa

Robert

Arthur Price Sophie Conran Rivelin Cutlery Box

Back in 1961, Pierre Verdun, a butcher from a small village in the heart of Burgundy, joined forces with his friend Robert Comte to develop a culinary brainwave. Together they came up with the first food preparation machine featuring a blade on the bottom of a pot that could chop, grind, shred and knead. A patent quickly followed, and the Robot Coupe processor was launched in 1963, aimed at professional chefs.

AN INNOVATION

This revolutionary innovation saved hours of prep work and quickly became an international success. Comte’s wife felt a tad envious. She asked if he

could please produce a smaller version for her, and domestic use generally. Robert Comte duly obliged and on 1st March, 1971, the first compact domestic food processor was born and christened Magimix. In 1980, the French Groupe Hameur took over the 2 brands and remains the sole owner of the company, with more than 150 employees and an international brand

SABATIERpresence.

STAINLESS-STEEL

All Magimix food processors are made in a French factory in the former mining centre of Montceau-lesMines, 70 miles southwest of Dijon. The accessories (blades, discs, etc) are all produced in Sabatier stainless-steel and are made in Thiers, the French heart of knife-making. Magimix has always boasted an industrial-grade, direct-drive induction motor, the type that automatically adjusts its power to the task in hand and is guaranteed for a somewhat staggering 30 years.

BELOW: Celebrity chefs including Rosemary Shrager and Great British Bake Off’s Steven Carter-Bailey are Magimix fans

RIGHT: Steve Punter, Managing Director at Magimix UK

BELOW: The original Robot Coupe revolutionisedpreparationfood

BELOW: The Changing Face of Magimixfrom the 1970s version to a current model.

CELEBRITY FANS

Celebrated French chef Paul Bocuse (1926-2018) was one of Magimix’s first fans. He used a Magimix for all of his professional life, as have many top cooks since, from Jamie Oliver to Pru Leith, Rosemary Shrager, Eric Lanlard, Yotam Ottolenghi and almost every single contestant of MasterChef and The Great British Bake Off.

BUILT TO LAST

Today the Magimix range includes a wide range of appliances, from blenders and food processors to ice-cream makers and juicers. Magimix’s phrase ‘Built better to last longer’ really has stood the test of time (along with their appliances).

AT A GLANCE

1961 The food processor is invented.

1963 The Robot Coupe processor is launched, aimed at professional chefs. These machines are still used today in commercial kitchens across the globe.

1971 The first compact domestic food processor is introduced.

1974 Magimix is brought to the UK market.

1980 The French Groupe Hameur takes over the two brands – Magimix & Robot Coupe, and remains sole owner of the company today.

1988 The addition of different bowl sizes to the range enables multiple food preparations and increases timesaving. The company also launches 3 sizes of food processor.

1994 Le Compact range introduced, reducing the footprint of Magimix Food Processors by 25%.

1998 Magimix launches its first juicer, Le Duo.

2013 The market.quietestastheestablishingaccreditation,QuietreceivedFoodMagimixProcessoritsfirstMarkappliancessomeoftheonthe

2021 The company celebrates its 50th anniversary.

QUIET – AND LONG LASTING

“We’re very proud that our machines are Quiet Mark approved – it’s a third-party endorsement. And we have a 30-year guarantee on our motor. It’s like buying a car that’s never going to go wrong – you might need to replace the tyres and the windscreen wipers once in a while, but the engine is good for life.”

STEVE PUNTER, Magimix UK MD

ABOVE:

Magimix 3200XL Black Food Processor

Built to last and last, the 3200XL is supplied with a 3-year parts guarantee, while the powerful and supremely quiet induction motor is covered by a 30-year warranty. Straightforward to use, this appliance is perfect for a family of 4 and has everything you’ll need to blend, chop, slice, grate, knead and whisk.

Harts Price: £269.00

MAGIMIX

Magimix Spiral Expert

Spiralize your vegetables in no time at all. The Spiral Expert comes with 3 stainless steel cutting cones to create the tastiest courgetti, the swirliest rainbow salads and the crispiest tornado fries.

Harts Price: £119.00

A great choice for big families or those who love to entertain, the 5200XL the largest capacity in £335.00

Magimix Juice Expert 3 Make juices, smoothies, plant-based milks and freshly squeezed citrus juices with ease. Using cold press technology the Juice Expert 3 retains more vitamins and minerals alongside extracting higher yield with lower oxidation.

RRP: £250.00 Harts Price: £238.00

Magimix Multi-Function Steamer

This handy steamer features twin 5.5L stainless-steel baskets and, cleverly, the top one has a removable base that enables you to double the volume in a single steam. The bottom basket has 6 hollows for steaming eggs, and the 1.5L liquid reservoir features a boil-dry safety system.

RRP: £215.00

Harts Price: £199.99

Magimix Mini Chopper Satin

Easy to use, the Magimix Mini Chopper lets you to chop, puree, blend and liquidise smaller quantities at the touch of a button.

Harts Price: £64.00

Magimix Blender Power 4 Black

A great buy if you’re looking for a healthier lifestyle, this time-saving blender has 5 automatic settings for preparing desserts, ice, smoothies, soups and plenty more. It comes with a recipe book, a measuring cup and spatula.

RRP: £200.00 Harts Price: £179.99

Magimix Gelato Expert Ice Cream Maker – Satin

Create your own delicious ice creams, sorbets and yoghurts in as little as 20 minutes with this wonderful, easy-to-use appliance. The machine has a built-in freezer, and twin 2L stainless-steel bowls allow you to make and store 2 batches in a row.

Harts Price: £499.00

COLOURFUL CREATURES

Harts Price: £348.95

We’ve come a long way from the times when accepting a cup of coffee equated to watching your host measure out a teaspoon of freeze-dried powder from a jar. Although instant coffee has definitely improved since the days when a cafetiere was seen as a fancy piece of kitchen equipment, the coffee drinking experience has moved into a different league altogether.

From double shot soya lattes to cold brew, espresso macchiatos to Fairtrade frappes, oat, almond, soya, cow’s milk or black there have never been more options, not only in high street coffee shops but in terms of what we can produce ourselves, at home.

CAPSULE OR COFFEE POD MACHINES

Investing in a good pod or capsule machine makes perfect sense for avid coffee drinkers who want quality coffee minus the price tag of barista-made drinks. By constantly using the same type or brand of pods at home, you can be assured of the perfect cuppa every time. These machines are also easy to use and produce minimal mess, with many pods also now being recyclable.

Magimix Nespresso Citiz & Milk Black Coffee Machine

With a premium finish and iconic lines the CitiZ & Milk features an integrated milk frother and a removable 1 litre water tank. An intuitive and user-friendly coffee machine, the CitiZ embodies the expertise of Nespresso to suit all coffee-drinking preferences.

RRP: £225.00

Sage Nespresso the Creatista Uno Start your day with the coffee you desire, thanks to this excellent appliance. The numerous settings include: ristretto, espresso, lungo, caffe latte, cappuccino and latte macchiato. Heat-up time is just 3 seconds thanks to a ThermoJet heating element, and to save power the Creatista Uno automatically shuts off after 9 minutes of inactivity.

Harts Price: £219.00 you like it, you don’t have to leave your home to enjoy it

ESPRESSO MACHINES

An espresso machine opens up a whole new world by giving you the flexibility to experiment. Try a range of roasts and see how subtle adjustments on your appliance can enhance the taste of your coffee. And there’s no waiting in line at your local café either. By using your own machine you’ll learn why espresso is simply the Italian word for “fast”.

RRP: £2,099.95 Price: £1,985.00

TEAMHARTSTIP

BEAN TO CUP

One of the great advantages of these appliances – other than they produce fabulous coffee - is that they can save time. Beans also tend to work out cheaper than pods, and because machines only use what is required, you’ll likely use less than if you ground them yourself.

THEONUP

We consume 98 million cups of coffee each day in the UK, according to the British Coffee Association – an increase of a whopping 28 million cups from 2008.

Melitta CI Latte Select Silver Bean to Cup Coffee Machine F630-201

With a whole host of features too numerous to mention, this is the perfect choice if you love coffee variety, while the whisper-quiet grinder has resulted in this appliance receiving a Quiet Mark award.

RRP: £1,049.99 Harts Price: £649.00

Small in size but big on quality, this boasts an extra-large 1.5L water tank, which means less time spent refilling. A new pump perfectly controls contact time between water and coffee.

RRP: £524.99

Harts Price: £339.00

Stunning and simple - this machine will fit anywhere thanks to its compact footprint. A prominent design feature of this stylish automatic coffee machine is the round patterned water tank inspired by premium crystal carafes.

Harts Price: £1,045.00

Cuisinart Veloce Bean to Cup Coffee Machine

This fully automatic gadget provides top-quality coffee, without the inconvenience of grinding, tamping, frothing and cleaning. Simply add milk, water and beans and get on with something else. Able to make 2 identical drinks at a time, the Veloce is supplied with a 3-year guarantee.

Harts Price: £629.00

Melitta Barista TS Smart F850-101 Silver Bean to Cup Coffee Machine

Although great at all classic black coffee varieties, the Jura E6 is a particularly good choice for cappuccino lovers, as a specially developed milk nozzle delivers a uniquely soft, fine milk foam. Personal preferences can be stored on the machine and guests’ orders can be sent via smartphone.

Harts Price: £865.00

Striking and super-quiet, this award-winning machine can make up to 21 types of coffee and, thanks to the Melitta Connect app, you can manage your drink settings via your smartphone. It is easy to use, has an automatic cleaning and descaling programme and is covered by a 2-year warranty.

RRP: £1,259.99

Harts Price: £749.00

Jura E6 Piano Black Coffee Machine

Melitta Avanza Mystic Titan F270100 Bean to Cup Coffee Machine

Jura ENA 8 Nordic White Automatic Coffee Machine

STOVETOP

Stovetop coffee makers are simple to operate –no fiddling around with complicated settings – and, depending on your choice, can be perfect for chucking in a campervan and using on a camping stove or open fire. And let’s face it… who doesn’t love the sound of coffee bubbling away in a stovetop coffee maker?

GOINGGET

There’s some evidence caffeine may help with reaction time, focus and concentration – studies have shown it can even make exercise feel easier!

FILTER COFFEE

There’s a health advantage to using filters during the coffeemaking process as these trap diterpenes, oily compounds that can block a cholesterolregulating receptor in the intestines. Using them, you can significantly decrease the risk of coffee-related cholesterol. There is another benefit – taste! Although it takes slightly longer than a pressure-driven method, using gravity to filter your coffee can deliver less acidity and enhance flavour.

Melitta EPOS

Featuring Melitta’s It has an easy filter and can make up to 8 at once.

RRP: £349.99 £249.00

Real coffee doesn’t get much simpler. Warm your cafetiere with hot water and leave to stand for 2-3 minutes before discarding. Then add your coffee and fill about halfway with the freshly boiled water. Stir and leave for 30 secs before filling fully. Place the lid at the top, leave for about 3 mins, then ‘plunge’ and serve. As you control the amount of ground beans going in, cafetieres are a great choice for those who love their coffee so strong you can stand your teaspoon up in it. Other handy advantages are that they are easily transportable for work and holidays.

TEAMHARTSTIP

Allow beef to rest for 10-15 mins before carving –place foil over it to hold in the heat. Keep your knife aimed at the same angle for each slice and carve across the grain for the tenderest result.

THEM

Ensure carving skills are a the the

Master Carving

High quality and safe, this set is a great choice for lovers of roast dinners. Made from excellent carbon steel, the fork features a retractable knife guard. Comes with a 10-year guarantee.

RRP: £50.99 Harts Price: £44.95

RRP: £189.99

RRP: £600.00 £249.95

Tramontina End Grain Pressed Teak Chopping Board

Made in Brazil from pressed teak, this hardwearing board features a groove around the edge to collect those precious juices when carving meat.

RRP:

RRP: £40.00

Cole & Mason Berden Extra Large Acacia Wood Carving Board

Crafted from sustainable wood, this double-sided board is practical and stylish. One side features channels to collect meat juices, while the smooth reverse is ideal for chopping.

Measuring 46 x 34 x 3cm, the board is also super-easy to clean.

RRP: £50.00 Harts Price: £40.00

RRP: £169.95 £149.95

Harts£79.99Price:Rubber Wood Carving

PREPARE TO SAVE

When time and finances are under pressure, planning is key

Few of us have hours to spend cooking on weekdays and hungry families often don’t want to wait more than a few minutes. And most of us must consider our shopping budgets, particularly in recent times. Batch cooking is far from a new idea but something that is seeing a resurgence in these tough economic climes, especially for larger families. Thinking ahead pays off when it comes to avoiding the temptation of easy but expensive takeaways or convenience meals.Spending a regular afternoon – or even a full day – cooking up large quantities of healthy, but low-cost food and freezing in suitable containers means you have a home-cooked meal to hand, saving valuable time and money down the line. It also means you can create meals to suit your family’s dietary needs, such as nut allergies, gluten, and lactose intolerance, while at the same time regulating unhealthy sugars, salt and other additives.

Slow cookers also provide a fantastic way of throwing a few ingredients together the night before and putting on to cook in the morning, before leaving for work. There’s something quite wonderful about arriving back and being greeted by the smell of dinner. Although you’ve made it yourself, it’s the next best thing to someone cooking for you!

Spaghetti with Roasted Red Pepper Sauce

A rich and delicious pasta sauce. Great to batch cook and freeze ahead to create a quick and easy midweek meal. As well as using with pasta, this sauce doubles up as a great pizza topper too.

SERVES 4

25g capers, finely chopped 50g cocktail onions, drained and chopped 2 red peppers

1.5 tbsp. olive oil

1 small garlic clove, crushed 85ml vegetable stock 400g wholewheat spaghetti 50g parmesan cheese Handful of basil leaves, roughly chopped.

1 Using a hot grill or naked gas flame, roast the peppers, turning regularly for about 20 mins until the skin turns black. Remove and place in a bowl and cover with cling film and allow to cool.

2 Heat the oil in a frying pan, add the garlic and capers and cook for 2 mins. Stir in the peppers and continue to fry for a further 3 mins.

3 Add the vegetable stock, bring to the boil, and allow it to reduce a little.

4 Pour the contents of the pan together

with the cocktail onions into a blender and whizz until smooth.

5 Cook the spaghetti according to pack instructions. Drain and stir in the red pepper sauce.

6 Serve sprinkled with parmesan shavings and a handful of basil leaves.

HINTS AND TIPS

Once the skins have charred, put the peppers into a plastic bag as this will make them sweat and the skins will come off more easily. Switch the parmesan cheese for a vegan alternative to make this dish vegan.

Recipe courtesy of Opies Foods, www.opiesfoods.com

Sage The Fast Slow Pro Cooker

With the combined benefits of a pressure cooker and slow cooker in this awesome appliance, you’ll be serving up perfect meals time and again. Choose from 6 settings for steaming, reducing, searing, sautéing, slow cooking, or pressure cooking, then adjust temperature and time and let the cooker take the strain. Once cooked, the Fast Slow Pro will keep your food warm for up to 2 hours.

Harts Price: £198.95

Swan Nordic Slate Grey 3.5L Slow Cooker

A sound pick for larger families, this generously sized slow cooker has 3 heat settings, and a toughened-glass lid that lets you check on the cooking progress. The handy “keep warm” function is great for those who eat at different times… or enjoy heading back for seconds! It comes with a 32-page recipe book full of clever ideas and is backed by a 2-year manufacturer’s guarantee.

Harts Price: £34.99

Crock Pot 5.6L Digital Slow & Multi Cooker

Big, brilliant and versatile, this striking machine not only slow cooks, but steams, sautés, roasts and bakes. With a 5.7L capacity, it caters for up to 6 people and comes with a roasting rack and rice measuring cup. The ovenproof metal bowl is removable, so food can be served directly at the table.

RRP: £131.99 Harts Price: £109.94

REVIEWSRAVE

I ordered a multi cooker to replace my slow I was really impressed with Harts replying a are great! I highly Harts the

KitchenAid the Lock practical a wide

CONTAIN YOURSELF

RRP: £21.00 £14.70

TEAMHARTSTIP

Zwilling Fresh And Price: £44.95

TOP TIPS

• Plan your meals carefully in advance, using any leftovers from the fridge or after checking what’s lurking at the back of your cupboards and buried at the bottom of the freezer.

• Tinned and frozen foods can be great money-savers. It is also worth scouring supermarkets for items reduced in price, especially late in the day.

• Buy smaller portions of meat and bulk out your meal with proteins such as chickpeas or black beans, which are far cheaper and have health benefits too.

• Another option is cheaper cuts of meat. They will likely need longer cooking, so a handy tip is to add about an extra quarter of a cup of water to your meal (if it’s in the slow cooker) for an hour or so longer, as this will keep your food from drying out.

• Invest in a set of suitable containers to store family-sized or single-portion meals and cut down on wastage. Freezer bags are another option.

GREAT APEEL

Knives are not for sale to anyone under the age of All bladed

Founded back in 1946, Nordic Ware was created by husband and wife team Dave and Dotty Dalquist. The humble kitchenware company they launched from the basement of their home in Minneapolis, Minnesota is now an international household name.

Nordic Ware’s most famous item is the Bundt® pan, which can be found in over 70 million households around the world. Introduced in the early 1950s, the pan found its way into the hearts and homes of people everywhere. We are offering a lucky reader the chance to win a fantastic set of Nordic Ware products worth more than £250. The set includes:

For your chance to win this amazing package of Nordic Ware products, visit www.hartsofstur.com/competition. Closing date March 31st 2023. Over-18s and UK residents only. For full Ts&Cs, conditions.www.hartsofstur.com/promotional-terms-visit

RANGE OF THE

A

The author of more than 80 cookbooks, and star of the hit series The Great British Bake Off and Love to Cook, Mary Berry’s influence is remarkable.

aving launched her culinary career in the 1960s, Mary was made a dame for services to broadcasting, the culinary arts and charity in the Queen’s 2020 Birthday Honours List.

DameHouseholdH

The Mary Berry at Home collection is her latest product range and has been inspired by her love of baking and nature, with elegance and functionality both key.

RANGE

Mary Berry at Home Square Cake

Harts Price: £16.96

Mary Berry at Home Digital Scales

Constructed from toughened glass, these sleek-looking be anything from small cakes to heavier foods, such as meat joints to 5kg.

Harts Price: £24.95

Mary Berry at

Mary Berry at Home Box Grater

Harts Price: £14.95

Harts

Mary Berry Loaf

Mary Berry at Home 24cm Cast Aluminium Round Casserole

RANGE AT

Harts Price: £19.96

Harts Price: £9.95

Harts Price: £13.96

Mary Berry at Home Colander 24cm

Mary Berry at Home Cake Lifter Harts Price: at Home Nylon Fish Slice Harts Price: £7.96

Mary Berry at Home Stainless Steel Skimmer

Mary Berry at Home Springform Cake Tin 20cm

Mary Berry at Home Wooden Spatula

FLOWER BEDS

TEAMHARTSTIP

This range is wonderful for wedding gifts. If you’re the want to the check out

Royal Botanic Gardens, Kew Fruit and Floral Square Coaster Pack of 4

Royal Botanic Gardens, Kew Living Jewels Charger Plate 32cm – Green

Add with stunning like this intricately designed stoneware plate.

Royal Botanic Gardens, Kew Living Jewels Set of 3 Tea Towels

Royal Botanic Gardens, Kew Bee Floral Mug 290ml

Harts

Royal Botanic Gardens, Kew Living Jewels Recycled Carafe

Crafted from 100% recycled glass, this carafe has a wonderful rustic look. The range also includes tumblers and wine glasses.

Royal Botanic Gardens, Kew Living Jewels Jumbo White Mug Harts Price: £14.00

Royal Botanic Gardens, Kew Midnight Floral Double Oven Glove Harts Price: £20.00

Royal Botanic Gardens, Kew Midnight Floral Mug 290ml Price:

Royal Botanic Gardens, Kew Bee Floral 2 Pack Tea Towels Harts Price: £18.00

ROASTTHEWITHHOST

Award-winning food and lifestyle author Romy London has been cited as one of the top vegan bloggers to follow. Her new book showcases plant-based comfort food at its best

Orange WreathCranberryandRoast

With the addition of orange, this roast is extra zesty and brings the deliciously sweet taste of cranberries to the next level.

SERVES 6-8

FOR THE ROAST WREATH

28g (2 tbsp) vegan butter

160g finely diced red onion

2 tsp crushed garlic

100g finely diced celery

128g finely diced carrots

130g cranberries

1 tsp orange zest

60 ml fresh orange juice

Half tsp sea salt

1 tbsp light brown sugar

1 tsp fresh thyme

1 cube vegetable bouillon

Quarter tsp ground black pepper

234g chopped walnuts

2 tbsp peanut butter

1 tbsp apple cider vinegar

2 tbsp water

2 tbsp almond flour

2 tbsp flaxseeds

4 tbsp cranberry sauce

Orange shavings and nuts, to decorate the wreath (optional)

1 Place the vegan butter in a large, nonstick skillet over medium heat. Add the onion and sauté until softened. Add the garlic. Cook for 1 min, then add the celery and carrots. Stir and cook for around 10 minutes, or until the carrots have slightly softened.

2 Add the cranberries to the pan and stir. Cook the mixture for 5 mins, or until the cranberries have softened. Reduce the heat to low. Stir in the orange zest, fresh orange juice, salt and brown sugar. After 2 minutes, add the fresh thyme. Crumble in the bouillon cube and add the black pepper. Simmer over low heat while you’re preparing the rest of the ingredients.

3 In the meantime, transfer the walnuts to a food processor and pulse just long enough to break them into chunks. Transfer them to the skillet and stir in before removing the skillet from the heat.

4 Preheat your oven to 190C/Gas 5. In a small bowl, whisk the peanut

butter, apple cider vinegar and water. Add to the skillet and stir all the ingredients together, then stir in the almond flour and flaxseeds.

5 Grease a 27cm ring cake pan and transfer the mixture to it. Firmly press the mixture down into the ring with the back of a spatula to pack it densely. Carefully even out the top of the cake ring and transfer it to the preheated oven.

6 Bake for around 30 mins until the edges begin to brown, remembering to turn the ring around halfway through to ensure it bakes evenly.

7 Allow your wreath to cool on an even surface for 15 mins before carefully turning it upside down on a serving dish and removing the cake ring.

8 Decorate the top of the wreath with cranberry sauce, along with orange shavings and nuts (if using). This works wonderfully served alongside green beans and with a brandy peppercorn sauce.

THE LIST WellingtonandMushroomLentil

Traditionally, a Wellington is made with beef wrapped in a flaky puff pastry and then baked. For vegan Wellingtons, there are several delicious fillings, but this mushroom and lentil combination is a winner.

SERVES 6-8

For the Wellington 470g washed and sliced brown mushrooms Pinch of sea salt

28g vegan butter

160g finely diced yellow onion

67g finely diced celery 128g finely diced carrot

2 tsp crushed garlic 125 ml vegan white wine

396g canned green lentils

57g roughly chopped walnuts

2 sheets vegan puff pastry

1 tbsp tamari

1 tbsp plant-based milk

1 Place your mushrooms in a large, dry skillet over medium-high heat and stir frequently for a couple of mins, then sprinkle in the salt. Your mushrooms will release their water, become soft and shrink. Cook until the majority of the liquid has evaporated from the pan. Set aside.

2 In a separate skillet, heat the vegan butter and add the onion, celery and carrot. Sauté until soft. Add the garlic and cook for a few mins, then deglaze the pan with the white wine. Wait 2 mins, then add the sautéed mushrooms to the warm skillet and remove it from the heat.

3 Mash 1 cup (198g) of the green lentils with the back of a fork; keep the remainder intact. Stir the lentils into the pan, then add the walnuts and allow the mixture to cool for at least 1 hour.

4 In the meantime, bring your puff pastry sheets to room temperature, so they soften and become easier to unroll.

5 Once cooled down, spoon the mixture onto the middle of an unrolled puff pastry sheet in a log shape. Ensure the mixture is tightly packed within the pastry sheet.

6 Sprinkle a little water or plant-based milk on the pastry edges around the log, then gently place a second puff pastry sheet on top and press the edges against the bottom sheet to seal. Use a sharp knife to remove any excess pastry. Crimp the edges between your fingers or use a fork to seal them.

7 Use any leftover scraps of puff pastry to decorate your Wellington. You can score it or cut out little puff pastry shapes; dab them with a little plant milk to add them onto your log.

8 Rest the Wellington in your fridge or freezer for a minimum of 1 hour, then preheat your oven to 190C/Gas 5 and place a rack in the middle. Line a baking sheet with parchment paper.

9 For the vegan egg wash, combine the tamari and plant-based milk in a small bowl. Brush it onto your Wellington. Roast the Wellington for around 25 mins, or until it is beautifully golden on the outside.

THE

If You Care FSC Certified Parchment Baking Sheets

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Mason Cash Innovative Kitchen Pastry Brush & Fork

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RRP: £19.49 £15.95

Pecan and Apple Stuffing

This is a great roast filling and side, filled with wonderful umami and comfort flavours. It boasts tangy and sweet aromas with a delicious crunchiness from the pecans.

SERVES 4-6

FOR THE STUFFING

1 tbsp canola oil

160g chopped onion

1 large apple, cut into 1cm cubes

2 tbsp balsamic vinegar

200g peeled and finely diced 150gcarrotsfinely diced celery

200g bread, ripped into bite-size 50gchunkschopped pecans, plus 25g whole pecans

2 tbsp sunflower or pumpkin seeds (optional)

4 sprigs rosemary

2 tbsp fresh sage leaves 473ml vegetable stock

1 Preheat your oven to 200C/Gas 6.

2 Heat the canola oil in a large saucepan over medium heat. Add the onion and fry for a few mins until translucent. Add the apple and cook for 5 mins, until the apple begins to soften and caramelise. Add the balsamic vinegar to deglaze the pan. Add the carrots and celery. Cook for 2 mins, then remove everything from the heat.

3 Place your bread chunks in a large mixing bowl. Add the pecans, sunflower seeds (if using), rosemary and sage. Stir well and add your apple mixture. Combine everything, then transfer the mixture to a 20 x 15cm ovenproof dish.

4 Pour the vegetable stock over the dish and bake for 30 mins. Serve hot alongside the rest of your roast dinner.

Pyrex Cook & Store 2.0L Bowl with Lid

RRP: £10.49 Harts Price: £8.39

BakeCauliflowerwith OnionsCaramelised

Forget cauliflower cheese - this creamy cauliflower bake is where it’s at!

Cashews, potato, carrot and oats create a wonderfully thick and creamy texture. It’s heavenly, especially topped with caramelised onions and some almond flakes for a perfect crunch!

SERVES 4 AS A SIDE OR 2 AS A MAIN

FOR THE CAULIFLOWER BAKE

30g cashews

1 head cauliflower, cut into florets

40g roughly chopped white potatoes

60g roughly chopped carrot

1 tbsp white miso paste

473ml plant-based milk

2 tbsp rolled oats

Half tsp sea salt

Quarter tsp ground black pepper

Quarter tsp sweet paprika

3 tbsp nutritional yeast

1 tbsp fresh lemon juice

2 tbsp melted virgin coconut oil

2 tbsp olive oil

2 finely sliced red onions

1 tbsp light brown sugar

27g almond flakes

1 Place your cashews in a small heatproof bowl and cover them with boiling water. Set aside to soak for 20 mins, then drain.

2 In the meantime, steam your cauliflower, potato and carrot separately over a saucepan filled with steaming water, until softened. Set the cauliflower florets aside.

3 Place the potato and carrot in a blender or food processor. Add the white miso paste, plant-based milk, oats, salt, black pepper, paprika, nutritional yeast, lemon juice, coconut oil and drained cashews. Blend on high for around 3 mins, until you get a smooth sauce.

4 Combine the cauliflower and sauce in a bowl. Transfer the mixture to a greased, ovenproof dish, then preheat your oven to 200C/Gas 6.

5 Heat the olive oil in a large, nonstick skillet over medium heat. Fry the red onions until translucent. Add the brown sugar and cook, stirring frequently, until the onions caramelise.

6 Top the cauliflower bake with the caramelised onions and almond flakes. Place the ovenproof dish into the oven and bake for 10 mins, or until the top turns golden. Serve hot alongside roast potatoes and your favorite roast.

THE LIST

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Judge Horwood Basics Multi Steamer Insert

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Recipes taken from The Ultimate Guide to Vegan Roasts: Feast-Worthy Recipes Everyone Will Love by Romy London, RRP £16.99, Page Street Publishing Co. 2022. Photo credit: Romina Callwitz.

ABOUT ROMY

Cited as one of the top vegan bloggers to follow by the Evening Standard, Romy grew up on the Dutch and German border, and moved to the UK after finishing a degree in portrait photography. After going vegan in 2014, she discovered her passion for getting creative with food and 2 years later, created the blog Romy London UK to share her recipes with millions of foodies. She also appeared on Crazy Delicious, a Netflix cooking show taking on the challenge of cooking vegan food for Michelin-star renowned chefs. Romy’s work has been featured in numerous magazines and publications and on TV, including Vegan Life, Metro, Channel 4, Netflix, Radio Times and many more. Romy lives just outside London nowadays, enjoying the British countryside. Besides cooking, photographing and blogging, she loves road trips, gardening and binge-watching true crime series.

HERDY

We’re happy to follow the sheep when it comes to this whimsical range

Born in the Lake District and inspired by the area’s Herdwick sheep, Herdy was set up in 2007 with just 3 products. The Herdyfund was established at the same time, with the aim of contributing a percentage of company profits to support rural communities and the lovable Herdwick sheep

Withinthemselves.afew years, Herdy had grown and won a business award. Today, in addition to supplying independent retailers the length and breadth of the UK, they have 4 of their own shops in the Lake District National Park and are known internationally in countries including Japan, Australia, Denmark, Portugal and Germany. The designs appeal to adults and children alike and the range of products now spans everything from kitchen and homeware to clothing and stationery. So what are ewe waiting for? Join us in falling in love with the wonderful world of Herdy.

Herdy Marra Oven Glove Harts Price: £21.95

Herdy Snack Box £8.50

Herdy Egg Cup Green £14.95

Herdy Mug Line

This fine bone china mug is handmade in England.

Herdy Bank Stoneware Blue £22.96

ABOUT HARTS

THE HISTORY OF HARTS

A family business for over 100 years.

1919 – Harts of Stur is founded by blacksmith Walter Hart.

1941 – Walter’s son, Bill, joins the family business, followed in 1945 by his other son, Eddie.

1950s – With farrier work in decline, Harts starts retailing agricultural ironmongery.

1970 – Harts of Stur becomes a major manufacturer of farming equipment.

1979 – Eddie’s son, Philip, joins the business and the transformation from agricultural suppliers to country department store begins.

1994 – Harts takes its first steps into mail order.

1995 – The company’s first transactional website is launched.

BUYING ONLINE AT HARTSOFSTUR.COM

Orders can also be placed via our FREEPHONE order line 0800 371355, Mon to Fri 8am to 5.30pm and Saturday 8am to 4.30pm.

• Safe and Secure: our entire website is fully secure, ensuring your personal information is always kept safe. You can tell this from the padlock showing in the URL bar of your browser.

• Payment Options: we accept all major credit cards (including American Express through PayPal). You can also checkout with PayPal or Apple Pay.

• Fast, Free Delivery: orders placed before midday are usually picked, packed and despatched on the same day with free, next-workingday delivery to UK mainland addresses on all orders over £50. Alternative delivery options available.

• Recyclable Packaging: to reduce our environmental impact we reuse cardboard boxes, where able to do so. We also use Hexcel paper bubble wrap - the industry-leading sustainable alternative to bubble wrap.

• On-Site Warehouse: except for a few items shipped directly from the manufacturer, all products are despatched from our on-site warehouse, meaning we can maintain our quality control levels to the highest standards.

• Award-Winning Customer Service: we are extremely proud of our award-winning customer service, with staff who go above and beyond for our customers.

• Easy Returns: we have an easy, no-quibble returns policy. Give us a call or send an email and our friendly team will assist.

• Competitive Prices & Price Match: we endeavour to ensure our prices are competitive and fair. In the unlikely event that you find a price cheaper elsewhere, if we can match it, we will.

• Knives are not for sale to persons under the age of 18: all knives and bladed products require online age verification and age verification delivery.

VISIT OUR SHOP

Our store is located in the North Dorset market town of Sturminster Newton, Station Road, Sturminster Newton, Dorset DT10 1BD Tel: 01258 472420 Email: sales@hartsofstur.com

OPENING TIMES: Monday to Friday 8am to 5.30pm. Saturday 8am to 4.30pm. Closed Sundays and Bank Holidays.

2003 – Continued growth leads to bigger retail premises.

2006 – Philip is joined by sons Johnathan and Graham.

2010 – A 60,000 square foot, purpose-built despatch centre is constructed, followed by a new suite of offices.

2017 – First edition of Kitchen magazine is published.

2018 – Latest incarnation of the company website is launched.

2019 – Harts of Stur celebrates its 100th anniversary. After 40 years in the business, Philip relinquishes his custodianship of the business. Graham takes on the role of MD with Johnathan becoming finance director.

2021 – An ambitious redevelopment of the store and garden department is completed, and Harts Coffee Loft opens.

Award-Winning Family Business

Mary Berry at Home 24cm Cast Aluminium Round Casserole

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Mary Berry at Home 20cm Cast Aluminium Round Casserole Harts Price: £49.96

Mary Berry at Home 32cm Cast Aluminium Oval Casserole

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Mary Berry at Home 28cm Cast Aluminium Shallow Casserole Harts Price: £69.95