Kitchen - Autumn/Winter

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LOVE

COOK

FREE ISSUE 1

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AFTER DINNER

Indulgent ways to end your meal

On the pulse

WINTER WARMERS

Your guide to the best food processors

Comfort food to cuddle up with GREAT GEAR AND GADGETS

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EXPERT ADVICE

HOME INSPIRATION

07/10/2020 15:22

W

elcome to Issue 14 of Kitchen Magazine. After such a surreal year, not only in the high street but in homes across the country and worldwide, we at Harts of Stur are aiming to finish the year on a higher note. Hopefully these pages will help you see the year out similarly, and start 2021 with some much-needed seasonal cheer.

Enjoy a selection of comfort food on autumnal nights and keep away the winter blues with a delicious selection of recipes, starting on page 13, that you can make at home for friends and family or even enjoy snuggled up by yourself. Our Christmas Gift Guide is packed full of great ideas for family gifts, festive offers and seasonal essentials, with something for everyone. And if this year has been particularly tough for you, why not treat yourself as well?

We are looking forward to opening the first phase of our store extension. So, if you are keen to get out and about (any lockdown restrictions permitting) and fancy a trip to North Dorset, we would be delighted to welcome you.

This smashing issue is also packed to the brim with seasonal products, recipes for all the family and not one, but two fabulous competitions! There is a chance to win a Velvet Blue KitchenAid Blender on page 49 and a complete set of our new Stoven Bakeware on Page 51.

Let’s see out the year with something sparkling (you’ll find tips for what to choose on page 29) and raise a glass together for a Happy New Year to one and all.

Graham Hart

Managing Director

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HARTS OF STUR

CONTENTS

In this issue P5

Teal Appeal – get colourful with Le Creuset

P6

Eat, Drink and Be Merry – new products fit for a feast

P7

Animal Magic – mugs with character

P9

Home Pride – top picks for homeware

P13 Winter Warmers – cosy up with comfort food recipes

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P30 On the Table – Sara Miller’s stunning range P33 Bowled Over – the history behind Mason Cash

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P39 Buyer’s Guide – How to choose a food processor P49 WIN a KitchenAid Velvet Blue Diamond Blender P50 Harts Exclusive – Stoven Bakeware P52 Lean with Dean - celebrity chef Dean Edwards’ healthy recipes P56 After Dinner – indulgent extras to end your meal

58

P62 Get steamy with a traditional pudding P66 Harts Love: Home Fragrance COVER IMAGE taken from The Flexible Family Cookbook by Jo Pratt, (Frances Lincoln, £20) – see page 58 for recipe

49 RAVE REVIEWS

We take great pride in our family-run firm and strive to provide the very best customer experience, from answering queries to products, prices, packaging and delivery. We’re delighted our feedback reflects this as the genuine reviews from verified customers shared throughout this magazine show – we have many more!

For customer information see page 67 or visit www.hartsofstur.com. To place orders FREEPHONE 0800 371355 within store opening hours. You can call us with queries on 01258 472420 DESIGN: James English je@jamesenglishdesign.co.uk

PUBLISHER: Lindsay Moulin lindsay@foodlovermagazine.com EDITOR: Sara Niven features@foodlovermagazine.com

PRODUCT INSPIRATION: Clare Smith, Jon Dart, Sophie Harrison and the Harts of Stur team DISTRIBUTION: Kimmy Middleton-Pfeiffer Places To Go

PRICES AND AVAILABILITY Prices 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.

Kitchen is published by FOODLOVER magazine for, and in conjunction with, Harts of Stur. | BridgeCom Media Ltd | Kingweston Road |Charlton Mackrell |Somerset |TA11 6AH www.foodlovermagazine.com 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 arruracy of contributers’ content.

Content submitted for publication may also be used digitally by Harts of Stur and FOODLOVER magazine. Prices quoted are subject to currency fluctuations at the time of printing. Prices given in brackets are approximated, for current prices please refer to www.hartsofstur.com.

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Meet The Team

Our team are a friendly and knowledgeable lot, always happy to offer advice or answer any customer queries. Here are their answers to some seasonally related questions we put to them

Pavlina Petrova – Clothing Sales Assistant Favourite comfort food?

Moussaka, a potato-based dish which reminds me of my childhood.

Elizabeth MacIntosh – Customer Services

Elaine Harris – Sales Assistant

Favourite comfort food?

Stew and dumplings and jam roly-poly and custard, but I couldn’t manage both in one sitting!

Favourite comfort food?

Perfect host or grateful guest?

Mac and cheese, nothing like an overdose of dairy!

I love cooking for big gatherings. To cut down on workload, I make simple recipes ahead of time that keep in the fridge.

Perfect host or grateful guest?

Perfect host or grateful guest?

Whatever I cook, it gets eaten; family and friends are too polite to tell me if it was awful.

Ideal way to celebrate the New Year?

Ideal way to celebrate the New Year?

With a traditional Bulgarian Banitsa, fireworks and dancing. The Banitsa is made by layering a mixture of whisked eggs and feta between filo pastry and we include written wishes and a coin inside.

It would be in Italy, soaking up the wonderful culture and enjoying plenty of fantastic food!

I admire people who love entertaining as personally I find it a bit of a nightmare.

However, I’m happy to bring a dish and clear up afterwards!

Hayley Miles – Sales Assistant

Sarah Perrett – Customer Services

Ideal way to celebrate the New Year?

With friends, having a good catch up and ideally being a very grateful guest!

Steve Bowles – Garden Sales Assistant

Favourite comfort food?

Favourite comfort food?

Favourite comfort food?

Homemade creamy chicken and ham pie, perfect on a cold winter’s day.

Pasta with a homemade sauce, topped with my favourite cheese.

Perfect host or grateful guest?

Perfect host or grateful guest?

If it is savoury, then bangers, mash and onion gravy. For a sweet treat, it’s a steamed sponge pudding or chocolate.

Hosting as a joint effort; with my husband cooking beautiful food, whilst I keep the drinks flowing.

I’m comfortable hosting large get-togethers but also enjoy being a guest with someone else cooking on occasion.

I enjoy being a guest with great food, great company and a fun host.

Perfect host or grateful guest?

Ideal way to celebrate the New Year?

Ideal way to celebrate the New Year?

Ideal way to celebrate the New Year?

With family - plus nibbles, drinks and dancing the night away.

Watching fireworks, with a glass of Champagne.

With Jack Daniels and Jim Beam, enjoying Jools Holland on the TV.

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HARTS

Inspiring new products for your kitchen, table and home

SEE+ SHOP

Le Creuset Salt Mill/Pepper Mill in Deep Teal (sold separately) Harts Price: £32.00 each

Visit us in store or online at www.hartsofstur.com to see the full Le Creuset range

Le Creuset Deep Teal Stoneware 22cm Pasta Bowl Harts Price: £17.00

Le Creuset Deep Teal Stoneware 22cm Side Plate Harts Price: £15.00 Le Creuset Deep Teal Stoneware 27cm Dinner Plate Harts Price: £18.00

Le Creuset Signature Deep Teal Cast Iron 28cm Round Casserole Harts Price: £290.00

STAR OF THE SEASON

TEAL APPEAL

Le Creuset’s new Deep Teal range is stylishly striking

W

ith the calming properties of blue and rejuvenating qualities of green, Le Creuset’s new shade makes it the perfect choice in your kitchen and on the table.

With everything from cast-iron casserole dishes to stoneware plates and bowls and salt and pepper mills, this rich, velvety blue stands stylishly alone or works well teamed with Le Creuset’s other stunning colours.

The tableware products are safe to use in the microwave, freezer, fridge, dishwasher and grill, with a maximum oven-safe temperature of 260C. The iconic, premiumquality casserole dishes come in three sizes – 20cm, 24cm and 28cm.

All the cookware comes with a Le Creuset lifetime assurance and many other products, such as tableware, with a 10-year guarantee.

WWW.HARTSOFSTUR.COM

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STIR

HOT ON HARTS SHELVES

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EAT, DRINK AND BE MERRY

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From cooking essentials to gorgeously detailed glass and tableware, we have everything you need for festive feasts

T

he glasses in Artland’s exquisite Midnight Peacock collection are mouth-blown and handstyled by expert craftsmen.

The range includes wine glasses, champagne flutes, gin glasses, tumblers and cocktail glasses.

RAVE REVIEWS My second order with Harts of Stur and first-class service. No hesitation in recommending them.

Huge thanks to great staff.

Irene O To see more of what our customers say about us, visit www.hartsofstur.com/reviews

Artland Set of 2 Midnight Peacock Champagne Flutes RRP: £27.50 Harts Price: £22.00

Bacofoil Set of 2 Large Turkey Roasting Bags Harts Price: £1.00

Artland Set of 2 Midnight Peacock Gin Glasses RRP: £27.50 Harts Price: £22.00 Bacofoil Turkey Foil - 55cm x 3m Harts Price: £2.00

Sara Miller Frosted Pines Collection Rabbit Serving Plate RRP: £18.00 Harts Price: £14.40 6

Sara Miller Frosted Pines Collection Set of 3 Square Dishes RRP: £35.00 Harts Price: £28.00

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STIR

HOT ON HARTS SHELVES

Scion Living Marty Moose Aqua & Frost 350ml Mug As with all the Scion designs, other colours are available, subject to stock RRP: £12.00 Harts Price: £10.80

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R Wrendale Designs Fine Bone China Mug Purrfect Christmas Kitten RRP: £12.00 Harts Price £9.60

Wrendale Designs Fine Bone China Mug Gathered All Around Snowman RRP: £12.00 Harts Price: £9.60

Wrendale Designs Fine Bone China Mug Rockin Robins RRP: £12.00 Harts Price: £9.60

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ANIMAL MAGIC

From festive to exotic, animal lovers will adore these character mugs and decorations

Scion Living Love Birds Zest 350ml Mug RRP: £12.00 Harts Price: £10.80

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Scion Living Pedro Penguin Honey 350ml Mug RRP: £12.00 Harts Price: £10.80

SEE+ SHOP

Visit us in store or online at www.hartsofstur.com to see our full range of mugs and animal-related accessories

Sara Miller Piccadilly Genteel Giraffe Mug This fine china mug comes presented in a beautiful gift box and is just one of Sara Miller’s enchanting designs, with frogs, geese, cats and more available.

RRP: £13.50 Harts Price: £10.80

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Wrendale Designs Set of 6 Grey Glaze Christmas Decorations These exquisite little Christmas decorations each measure 7cm in diameter and come in a gift box.

RRP: £22.00 Harts Price £17.60 WWW.HARTSOFSTUR.COM

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STIR

HOT ON HARTS SHELVES

SIMPLY SERENE KitchenCraft’s Serenity Collection brings calming colours and natural materials into your kitchen KitchenCraft Serenity Bread Bin This clever design is part of a range of stylish storage solutions and accessories.

RRP: £29.99 Harts Price: £24.95

KitchenCraft Serenity Sugar Canister RRP: £12.99 Harts Price: £10.96

KitchenCraft Serenity Mug Tree RRP: £17.99 Harts Price: £14.95

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KitchenCraft Serenity Utensils Holder RRP: £15.99 Harts Price: £13.96

RAVE REVIEWS Excellent product, excellent service and excellent magazine will buy from Harts again.

Gillian A. KitchenCraft Serenity Cookbook & Tablet Stand Harts Price: £19.96 RRP: £24.99

To see more of what our customers say about us, visit www.hartsofstur.com/reviews

KitchenCraft Serenity Pink Marble Chevron Trivet RRP: £19.99 Harts Price: £16.96

WWW.HARTSOFSTUR.COM

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STIR

HOME IS WHERE THE HART IS

Home Pride Make the most of your home from the moment you step through the door

G

ive your feet a hug and keep your home clean with the Hug Rug – the environmentally friendly barrier mat and runner. Brilliant at trapping dirt, dust and mud, they wash at 30C to come up like new and are suitable all around the home, from hallway to kitchens, even outdoors. In a wide range of designs and several sizes, there will be something to suit your home and family.

BELOW Hug Rug Pattern Topiary 10, 65 x 150cm Harts Price: £70.00 ABOVE Hug Rug Pattern Pet 10, 65 x 150cm Harts Price: £70.00 RIGHT Hug Rug Pattern Designer 10, 65 x 85cm Harts Price: £40.00

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HOME IS WHERE THE HART IS Ulster Weavers Italian Paisley Double Oven Glove RRP: £13.00 Harts Price: £11.70

Ulster Weavers Italian Paisley Cotton Tea Towel RRP: £6.00 Harts Price: £5.40

Ulster Weavers Italian Paisley Apron RRP: £16.00 Harts Price: £14.40

Nachtmann Bossa Nova Vase 28cm Harts Price: £29.95

Nachtmann Saphir Vase 27cm Harts Price: £37.96 10

Nachtmann Quartz Vase 16cm Harts Price: £19.96

WWW.HARTSOFSTUR.COM

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STIR

HOME IS WHERE THE HART IS

Walton & Co French Limestone Chambray Wide Flange Cushion RRP: £14.99 Harts Price: £12.95

SEE+ SHOP

Other colours, sizes and designs available at www.hartsofstur.com

Walton & Co French Limestone Chambray Tablecloth 130 x 230cm RRP: £49.99 Harts Price: £42.95

Walton & Co Sage Circular Ribbed Placemat RRP: £2.49 Harts Price: £1.96

Morris & Co Bamboo Snakeshead Claret Drinks Mug 400ml RRP: £12.00 Harts Price: £9.00 Morris & Co Snakeshead Apron RRP: £35.00 Harts Price: £26.26

Morris & Co Strawberry Thief Tea Towels, Set of 2 RRP: £22.00 Harts Price: £16.50

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STIR

NEWS

HAPPENING AT HARTS

HARTS 2f STUR Don't be alarmed if you find Green fill and your package. They may look like polys his friends in tyrene but are in fact made from GM-free starch, making them 100% biodegradable. This handy guide explains how to dispose of Fill and his friends!

Our latest news and views

THE FINAL PUSH Work on our exciting shop expansion and redevelopment programme is nearing completion. At the time of writing the garden department has moved into its new home on the ground floor of the extension and the extended mezzanine floor is being prepared for our new Christmas displays. Due to unavoidable delays caused

by Covid-19, the coffee shop is now due to open early in 2021 but work is continuing at pace to create the additional 30+ customer parking spaces on the site of the old garden shop.

Carefully remove your items from the box, making sure that none of Fill's friends are hiding inside. Sometimes smaller items like to hide in Fill and his friends, so please check thoroughly.

GO WITH THE FLO If you’ve not ordered from us before, you won’t know about the eco-friendly packaging we use to protect your products. It may look like polystyrene, but our Eco Flo loose fill is very far from that. Made from GM-free starch, these packing chips are 100% biodegradable as well as odourless and dust-free.

Maize starch is combined with a tiny amount of water, then extruded under a combination of heat and high pressure. Even this procedure is environmentally friendly. A single-stage low energy process uses steam instead of gas as the blowing agent, in direct contrast to the multi-stage high energy process used to produce polystyrene.

Our packing chips dissolve in water and can be safely put on your compost heap or added to household food recycling.

Or keep them to use again - great for protecting delicate items if you are moving house. If you have any quirky or unique uses for our packing chips, we’d love to hear about them.

•

;·

Collect up Fill and his friends and run them under warm water in your sink. Fill and his friends will gently dissolve away as they are made from maize starch, which has been extruded using heat and high pressure.

Alternatively, as Fill and his friend s conform to EN13432, they can go on an adventure courtesy of your food waste bin, or on your comp ost heap if you have one. Or keep hold of them to use again when pack ing delicate items.

COMPETITION TIME We have two fantastic competitions in this issue; both are for exclusive products only available from Harts of Stur. We are super excited about our new range of Stoven non-stick bakeware, which has been selling like hot cakes (if you’ll pardon the pun!).

Turn to pages 50 and 51 to find out why and have the chance to win a complete set. Also up for grabs is a KitchenAid Diamond Blender finished in Velvet Blue, an exclusive colour only available at Harts.

See page 49 for details on how to enter.

Good luck!

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Keep in the Loop Sign up to our mailing list at www.hartsofstur.com to find out about special offers and new products. We also share updates, offers and competitions on facebook, Twitter @HartsOfStur and Instagram @hartsofstur.

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HARTS

SAUCY SAUSAGES Baked Tuscan Bean and Sausage Stew – Page 14

WINTER WARMERS Whether you’re a meat eater, veggie or vegan, there’s nothing quite like a big plate of comfort food when the weather turns colder. Keep it hearty, wholesome and filling with pasta, pies and stews.

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HARTS KITCHEN

WINTER WARMERS

ABOUT JO

Jo is the best-selling author of seven cookbooks, including In the Mood for Food, The Flexible Vegetarian and most recently, The Flexible Pescatarian. An award-winning food writer, presenter and cook, she has worked with many high-profile brands and top chefs – including Marcus Wareing, Jamie Oliver and the late Gary Rhodes.

Baked Tuscan Bean and Sausage Stew “This is the ultimate comfort food recipe to turn to when all you want is something quick and easy you can throw into one pot,” says Jo, who has shared the following three tasty recipes.

For the best results, she advises using good-quality pork sausages, ideally with some Italian flavourings such as fennel seeds. If you can’t find any, you could always add a scattering of fennel seeds or a sliced fennel bulb with the onions.

SERVES 4 2 tbsp olive oil 8 chunky pork sausages, each one cut into 2–3 pieces

TOP TIP

2 onions, sliced 1 red pepper, deseeded and sliced 2 sticks celery, thickly sliced Quarter tsp dried chilli flakes 4 sprigs fresh rosemary 2 x 400g tins beans such as borlotti, cannellini, pinto or haricot, drained 2 x 400g tins chopped tomatoes 2 tbsp dark brown sugar

You can use veggie sausages but these won’t hold themselves well while cooking so long in the sauce. Instead, cook them separately until golden, then add to the stew for the final 15–20 minutes of cooking.

1 tbsp red wine vinegar or cider vinegar Flaked sea salt and freshly ground black pepper

1 Preheat the oven to 200C/Gas 6.

2 Heat the oil in a fairly shallow ovenproof pan or heavy roasting tray and quickly brown the sausages all over, to give them colour but not cook them all the way through.

3 Add the onions and cook for a couple of minutes to also give them some colour, then add all the remaining ingredients. Season with salt and pepper and stir to mix.

4 Cover with a lid or, if you don’t have one, then a baking tray on top will be just fine. Bake for 30 minutes, then remove the lid, stir everything around and return to the oven without a lid for a further 15–20 minutes until the sauce has thickened.

5 Serve with crusty bread or mash, and greens such as buttered, steamed cabbage or green beans.

THE

T&G Cottage Garden Beech Butterfly Wooden Spoon RRP: £3.00 Harts Price: £2.70

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LIST

Furi Pro East West 13cm Santoku Knife Harts Price: £23.99

Le Creuset Signature Volcanic Cast Iron 30cm Shallow Casserole Harts Price: £240.00

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HARTS KITCHEN

WINTER WARMERS

One-pot Goat’s Cheese, Spinach and Walnut Pasta There’s nothing more satisfying than a big bowl of pasta and it tends to be a go-to in many households when something easy is required. This recipe is effortless, as everything goes into one pot and cooks in 15 minutes.

You can increase quantities to serve 4. However, as Jo points out, you will need a pretty big saucepan to allow the pasta to cook properly and not become stodgy.

SERVES 2 2 tbsp extra virgin olive oil, plus extra for drizzling 1 small onion, sliced 200g pasta (such as penne or fusilli) 2 cloves garlic, crushed 150g soft mild goat’s cheese, broken into pieces 50g walnut halves, roughly chopped 700ml hot vegetable stock

Grated fresh nutmeg, for sprinkling 100g baby spinach leaves Flaked sea salt and freshly ground black pepper

THE

LIST

Grated zest of half a lemon, to serve

1 Heat the oil in a medium-large saucepan. Add the onion and sauté gently for about 5–6 minutes until softened and light golden.

2 Add the pasta, garlic, goat’s cheese, walnuts and vegetable stock. Stir briefly and season with a generous grating of nutmeg and some salt and pepper.

3 Increase the heat to high and bring to the boil. Reduce to a simmer and cook, without a lid, over a medium heat, for 12–15 minutes, stirring occasionally, until the pasta is just cooked with a little bite (al dente). By now the stock will have absorbed into the pasta and created a lightly creamy sauce.

Stellar 1000 22cm Deep Saucepan with Helper Handle RRP: £100.00 Harts Price: £75.00

Cole & Mason Wallis Nutmeg Mill RRP: £25.99 Harts Price: £12.95

4 Stir the spinach through the pasta to wilt and taste for seasoning, adding more if needed. Serve in two bowls garnished with lemon zest, a grating of nutmeg, twist of pepper and a drizzle of extra virgin olive oil.

World Of Flavours Oil Bottle Harts Price: £4.95

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HARTS KITCHEN

WINTER WARMERS

Sweet and Sour Pork Meatball Traybake “Ordering sweet and sour in a Chinese restaurant reminds me of my first Chinese food experience as a child,” explains Jo. “Now my kids love the deep-fried pieces of pork or chicken coated in a sweet, sticky sauce just as much as I do, which is great, but only as an occasional treat.

That’s where this recipe comes in. I wanted to make something we could enjoy just as much but doesn’t have any guilt attached to it, and luckily it gets a huge thumbs up from us all.”

SERVES 4 FOR THE MEATBALLS 500g minced pork 60g fresh white breadcrumbs 4 spring onions, finely chopped 2 cloves garlic, grated or crushed 2 tsp grated ginger 1 tsp Chinese 5-spice seasoning 1 egg, lightly beaten Flaked sea salt and freshly ground black pepper 2 tbsp sunflower or rapeseed oil

TOP TIP

You can use minced chicken, turkey or beef instead of pork. For speedy midweek meals, the meatballs can be prepared ahead of time and kept in the fridge for up to two days, or in the freezer for up to three months. Defrost in the fridge before cooking.

FOR THE SAUCE

THE

LIST

1 large onion, coarsely chopped 2 large red, green, yellow or orange peppers, cut into bite-size chunks 500ml passata 250ml fresh pineapple juice 4 tbsp rice or cider vinegar

Pyrex Classic 35cm Rectangular Roaster RRP: £15.49 Harts Price: £13.94

2 tbsp soy sauce 250g pineapple chunks

1 Preheat the oven to 200C/Gas 6. Mix together the minced pork, breadcrumbs, spring onions, garlic, ginger, Chinese 5-spice, egg and season with salt and pepper. Shape into walnut-sized balls.

Artisan Street 25cm Large Mixing Bowl Harts Price: £19.96

2 Heat a suitable, heavy-based roasting tray over a high heat and add the oil. Fry the meatballs for a few minutes, turning occasionally for an even colour. They don’t need to be fully cooked through at this stage, just golden on the outside. Remove from the pan.

3 Reduce the heat to medium and add the onion and peppers to the roasting tray, along with a drop more oil if necessary. Fry for a few minutes until they start to take on some colour around the edges.

4 Stir in the passata, pineapple juice, vinegar and soy sauce and bring to a simmer. Return the meatballs to the sauce and add the pineapple. Gently stir into the sauce and put the tray in the oven.

5 Cook for 35 minutes until the sauce is rich in colour and the vegetables are tender.

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English Tableware Company Skittle Acrylic/Chrome Top Filled Salt & Pepper Mill Set RRP: £29.99 Harts Price: £23.99

Recipes taken from the Flexible Family Cookbook by Jo Pratt, Frances Lincoln, £20.

WWW.HARTSOFSTUR.COM

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HARTS KITCHEN

WINTER WARMERS

GET INSPIRED Homity Pie – Page 18

Celebrate Veganuary with the following two tasty dishes - both are meat and dairy-free

DELICIOUSLY DAIRY-FREE V

eganuary is the world’s largest vegan movement, held every January to encourage people to try a vegan diet. According to The Vegan Society, the number of vegans in the UK has quadrupled in recent years, going from 150,000 in 2014 to 600,000 in 2019. But you don’t have to be vegan to enjoy meat and dairy-free food, as these two tasty recipes prove.

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HARTS KITCHEN

WINTER WARMERS

Homity Pie

ABOUT AIMEE

Food writer, recipe developer and photographer, Aimee Ryan is based in Brighton and runs a successful blog and website, wallflowerkitchen.com. Her work has been published in numerous magazines, including Vegan Life and Waitrose Food.

“Homity Pie became particularly popular in Britain during the 1960s thanks to the hippy sub-culture making vegetarian dishes more mainstream,” explains food writer, recipe developer and photographer, Aimee Ryan. “I’ve made it extra-hippy by creating my own vegan version – and it is SO good.”

SERVES 8 FOR THE PASTRY 250g plain flour 125g dairy-free butter A pinch of salt FOR THE FILLING 750g King Edward potatoes, peeled and cut into quarters 2 tbsp dairy-free butter, plus extra for greasing 1 large white onion, diced 1 leek, sliced 3 garlic cloves, crushed 100g baby spinach, washed and roughly torn 150g vegan Cheddar-style cheese, grated

2 Add the potatoes to a large pan of water and bring to the boil, then boil for 10 minutes, until tender. Drain and leave in the colander.

3 Meanwhile, add the butter to the same pan and sauté the onion, leek and garlic for 5 minutes, until softened. Add the spinach to the pan and allow to wilt for 1 minute. Add the drained potatoes, half of the vegan cheese and the nutmeg. Season with salt and pepper, to taste, and allow everything to cool.

4 Preheat the oven to 190C/Gas 5 and grease a 20cm/8in pastry dish with a little dairy-free butter.

5 Remove the pastry from the fridge and roll into a circle large enough to cover the base and sides of the pastry dish.

Line the dish, trim off the excess pastry and pinch around the rim to create a neat edge. Transfer the cooled potato mixture into the pastry case, then slowly pour in the cashew cream and scatter the remaining cheese over the top. Bake for 25 minutes until golden brown on top and cool slightly before serving. It is delicious served hot or cold.

A pinch of ground nutmeg 250ml cashew cream (see box out) Sea salt and ground black pepper

KitchenAid 2.1L Empire Red Food Processor RRP: £179.00 Harts Price: £159.95

THE

LIST

JAMIE ORLANDO SMITH

1 Make the pastry by putting the flour, butter and salt in a large bowl and rubbing together with your fingertips until it forms a dense, sandy mixture.

Alternatively, use a food processor and pulse a few times. Add up to 4 tbsp of cold water, a spoonful at a time, until the dough comes together without crumbling. Wrap in greaseproof paper and leave to chill in the fridge whilst you make the filling.

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CASHEW CREAM

To make the 250ml you need for this recipe, use 150g cashew nuts, 240ml of unsweetened dairy-free milk, 1 tbsp apple cider/white vinegar and a small pinch of salt.

Soak the cashews in just-boiled water for at least 15 minutes, or overnight.

Drain, before adding the nuts to a high-powered blender with the milk, vinegar and salt.

Wrendale Designs Pie Dish Mouse RRP: £30.00 Harts Price: £24.00

GreenPan Elements Non-Stick 20cm Saucepan RRP: £66.00 Harts Price: £59.40

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HARTS KITCHEN

WINTER WARMERS

NO BEEF Beefy Mushroom ABOUT IT Stew with Cauliflower Mash If you’re craving something really satisfying and wholesome, this stew really hits the spot. The cauliflower mash gives a wonderful, lighter feel but serve with potato mash, if preferred.

SERVES 4–6 2 tbsp vegetable oil 1 red onion, thinly sliced 1 carrot, peeled and sliced 3 garlic cloves, crushed 1 tbsp balsamic vinegar 1 tsp yeast extract or miso paste 1 tbsp tomato purée 300g Portobello mushrooms, roughly chopped 200g mixed mushrooms, such as shiitake or chestnut, sliced 2 tbsp plain flour 350ml vegetable stock 1 x 390g can of green lentils, drained and rinsed A large handful of baby spinach FOR THE CAULIFLOWER MASH 1 large head cauliflower, broken into florets 2 tbsp dairy-free butter 2 garlic cloves, finely chopped A small pinch of ground turmeric (optional) 4 tbsp unsweetened dairy-free milk A small handful of chives, chopped Sea salt and ground black pepper

1 Add the oil to a chef’s pan over a medium heat and sauté the onion, carrot and garlic for 5 minutes, until softened. Add the vinegar, yeast extract, tomato purée and mushrooms and cook for 10 minutes.

2 Stir in the flour until fully incorporated, then pour in the vegetable stock. Bring to the boil, then reduce the heat and simmer for a further 15 minutes, until the stew is

rich and thick.

3 Stir in the lentils and spinach, allowing the spinach to wilt for a minute in the pan.

4 While the stew is cooking, make the cauliflower mash.

Bring a medium pan of water to the boil and place a colander on top. Add the cauliflower florets to the colander and put a lid on top. Steam for 10 minutes, or until they are very soft.

5 Drain the pan and add the dairy-free butter. Fry the garlic over a medium heat for 2 minutes, then stir in the cauliflower. Season with salt and pepper, add the turmeric (if using) and half of the milk.

Mash well with a potato masher, or use a stick blender for a smoother texture, adding more milk if needed. Stir in the chopped chives.

6 To serve, add a generous dollop of the mash to each plate and pour the mushroom stew on top.

Recipes extracted from Aimee Ryan’s new book, Great British Vegan, (White Lion Publishing, £20) out January 5th.

Photography by Jamie Orlando Smith.

THE

LIST

Colourworks Three Piece Measuring Jug Set (200ml/400ml/900ml) Red RRP: £14.99 Harts Price: £11.95

Bakehouse & Co Stainless Steel Masher RRP: £10.99 Harts Price: £9.89

Scanpan Fusion 5 32cm 5L Chef Pan RRP: £159.00 Harts Price: £119.25

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HARTS KITCHEN

WINTER WARMERS

Ulster Weavers Foraging Fox Gauntlet RRP: £10.00 Harts Price: £9.00

ALL

THE

GEAR Everything you need to create great casseroles and serve up comforting soups and stews

Le Creuset Signature Cast Iron 29cm Oval Casserole These premium-quality, cast-iron casserole dishes from the famous Le Creuset foundry are available in round, oval and shallow options, and feature large, easy-grip handles.

Harts Price: £260.00

Mary Berry Signature Gravy Boat & Saucer 500ml RRP: £19.95 Harts Price: £16.96

MasterClass Brass Finish Trivet RRP: £12.49 Harts Price: £9.95

Judge Tubular Stainless Steel Soup Ladle RRP: £12.00 Harts Price: £9.00

Scion Living Mr Fox Stone Pot Holder RRP: £12.00 Harts Price: £9.00 20

English Tableware Company Bee Happy Double Oven Glove RRP: £14.99 Harts Price: £11.99

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HARTS KITCHEN

WINTER WARMERS

Denby Cast Iron Pavilion 24cm Round Casserole Harts Price: £120.00

Stellar Red Pot Holder RRP: £6.00 Harts Price: £3.00

Emma Bridgewater Brand New Day Cork Pot Stands, Set of 4 RRP: £16.00 Harts Price: £14.40

Sophie Conran Gravy Boat & Stand RRP: £45.00 Harts Price: £33.76

Scion Living Spike Grey Pot Holder RRP: £12.00 Harts Price: £9.00

KitchenCraft Blue Butcher’s Striped Double Oven Glove 19 x 100cm RRP: £11.49 Harts Price: £9.95

Churchill China Blue Willow Georgian Gravy Boat 340ml RRP: £19.00 Harts Price: £14.26

Wrendale Designs Duck Ladle RRP: £10.50 Harts Price: £8.40 WWW.HARTSOFSTUR.COM

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HARTS KITCHEN

GREAT GAME

GAME Celebrate game season with Abel & Cole’s great recipes for venison, partridge and pheasant

Glorious Game Pie The ultimate dish to tuck into after a cold winter walk.

SERVES 4-6 500g game pie mix (or your own mix of diced game) Sea salt and freshly ground pepper A few glugs of olive oil 2 large red onions, thinly sliced 4 rashers of streaky bacon, snipped into 2cm chunks 300g mushrooms, cut into bitesized chunks 2 tbsp plain white flour, plus more if needed 2 mugs chicken or veg stock, warmed 1 mug red wine 2 bay leaves 2 sprigs of fresh thyme or rosemary Puff pastry, enough to cover the top of the pie 1 egg, beaten A few cloves of garlic

1 Preheat your oven to 200C/Gas 6.

2 Season your game.

Heat a large frying pan, add a splash of oil and tumble in the game. Once nice and golden all over, spoon out of the pan and into your pie dish.

22

ON

3 Keep your pan on the heat. Add a little extra oil and the onions. Cook until they soften a little. Then, add the bacon and mushrooms.

Sizzle until the bacon starts to crisp and the mushrooms pick up a golden hue, then add the garlic.

4 Dust the flour over the mix and fold through. Pour in the stock, wine, herbs and a good grinding of pepper.

Bring to the boil.

5 Add the game and turn the heat to low. Simmer for about half an hour. Keep an eye on it so that it doesn’t reduce too much. You can either add a little more liquid or, if the gravy is still not thick enough, mix 1 tbsp of butter with 2 tbsp flour to a paste and stir into the pie mix.

6 Spoon the mix into your pie dish. Let it cool. Remove the herbs. Roll your pastry out to fit over the dish, place it on top and cut around, then crimp down the edges with your thumb.

7 Cut out a decoration for the top, brush the top with egg and pop a 2cm hole in the middle of the pastry to let the steam out.

8 Bake for 35-45 mins, or until the pastry is puffed and golden and the pie is hot.

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HARTS KITCHEN

GREAT GAME

THE

LIST

Le Creuset Volcanic Stoneware 26cm Round Pie Dish Harts Price: £29.00

Bakehouse & Co Ash Wooden Rolling Pin Harts Price: £16.00

Scanpan Pro IQ Non-Stick 28cm Frying Pan RRP: £139.00 Harts Price: £104.25

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GREAT GAME

Wild Partridge Breasts with Orange & Thyme Sauce Bring out the best in wild partridge by pairing it with caramelised fennel and a zingy orange sauce.

SERVES 2 2 oranges 45g butter A handful of thyme 1 tbsp honey 1 tbsp wholegrain mustard 150g buckwheat 1 fennel bulb 250g wild partridge breasts A handful of sage, leaves only 50g watercress Sea salt Freshly ground pepper 300ml boiling water 1 tbsp olive oil

1 Finely zest the oranges, then slice off the peel and white pith. Use a small, sharp knife to slice the orange segments out of their membranes.

Pick the thyme leaves off their sprigs.

2 Add the butter to a small pan and melt over a medium heat. Tip in the orange segments and the zest, thyme leaves, honey and mustard and a pinch of salt and pepper. Cook for 8-10 mins, stirring occasionally, until the oranges are soft. Roughly crush the segments with the back of a spoon. Set aside with the lid on to keep warm.

3 While the sauce cooks, pour the buckwheat into a pan and cover with 300ml boiling water. Put a lid on the pan, bring back to a simmer and cook for 8-10 mins until tender. Drain off any excess water if necessary and tip back into the pan. Set aside, with the lid on.

4 While the buckwheat simmers, trim the dry tips off the fennel (save any soft, feathery fronds). Thinly slice the fennel bulb.

5 Pour the oil into a frying pan and warm over a medium-high heat.

Season the partridge breasts with salt

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THE

LIST

Henckels Professional S 4”/100mm Paring Knife RRP: £58.95 Harts Price: £44.21

and pepper and fry for 2-3 mins on each side, until golden and cooked through. Transfer to a warm plate to rest and loosely cover with foil.

Microplane Premium Classic Series Zester/ Grater Green RRP: £19.95 Harts Price: £15.95

6 Slide the fennel into the frying pan and fry for 3-4 mins, stirring occasionally, until slightly caramelised. Stir in the sage leaves and cook for a further 1-2 mins.

7 Spoon the buckwheat onto 2 serving plates. Top with the watercress, partridge breasts and fennel. Serve with the warm orange and thyme sauce.

Judge Vista Non-Stick 14cm Saucepan RRP: £37.50 Harts Price: £28.13

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HARTS KITCHEN

GREAT GAME

Roast Pheasant and Veg with MoroccanSpiced Butter This is the best ‘two for the price of one’ recipe ever. Roast up your meat and veg, then use the bones to make a stock. The next day, turn the leftovers and stock into an easy stew.

SERVES 4 1 or 2 whole pheasants, depending on how much meat you want Olive oil 8-10 mugs of veg, cut into chunks 100g butter 1 tsp each: ground cinnamon, cumin and paprika A good pinch ground chilli Sea salt and pepper

1 Preheat the oven to 200C/Gas 6.

2 Unwrap your pheasant to warm up to room temperature while you prepare the vegetables.

3 Add a splash of oil to a large roasting tin. Pop it into the oven for a few mins to heat the oil. Then add the veg chunks into the pan, sprinkle a bit of salt and pepper over the top and mix through the oil. Pop them into the oven.

4 Season the pheasant(s) all over.

Add a nugget of the butter and a

splash of olive oil to a large frying pan over medium-high heat. Brown the pheasant(s) all over then place in the oven with the vegetables – in the same roasting tin if there’s room.

5 The pheasant(s) will need about 30 mins, depending on size. If quite plump, like a small chicken, add another 5-10 mins. It/they will be done when you can pull the leg away from the breast easily and there is no sign of pinky/red flesh.

THE

LIST

6 Take the bird(s) out of the oven and rest on a plate or cutting board. Let the veggies roast longer, if needed.

7 Melt the remaining butter with the spices and a pinch of salt if your butter is unsalted. Once everything has cooked through, drizzle/pour the spiced butter over everything.

Scanpan Fusion 5 Roasting Pan RRP: £169.00 Harts Price: £126.75

8 Carve the pheasant(s) into breasts and leg portions. Save the bones and any remaining meat to make a stock for a soup or stew. If you have any extra veggies (hopefully you will) and butter you can save that as well.

ON THE SIDE

The roast pheasant and veggies are delicious with a side of greens, salad, couscous or rice.

Stellar James Martin 38 x 26cm Spiked Carving Tray RRP: £34.00 Harts Price £13.94

Wusthof Classic 2 Piece Carving Set RRP: £171.00 Harts Price £119.95

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HARTS KITCHEN

GREAT GAME

Haunch of Venison with Rosemary & Pear Stuffing For a twist on a classic roast dinner, try this tender, wild venison wrapped up in autumn flavours (and delicious, crispy bacon). It’s packed full of flavour and ready in less than an hour.

SERVES 8-10 1.5kg venison haunch 1 garlic bulb 2 rosemary sprigs 1 lemon, zested 2 tbsp honey 6 pears 250g smoked streaky bacon 250ml perry or cider Sea salt Freshly ground pepper

1 Preheat oven to 220C/Gas 7.

Strip off all the wrapping (and the net) from your venison. Find a spot down the centre where it has a natural opening or seam and run your knife along it to open it out, so you have room to stuff it.

2 Pluck two cloves of garlic from your bulb, peel and finely chop with the rosemary leaves and lemon zest with a pinch of salt and pepper. Mix with 1 tbsp honey. Rub the mixture over the venison.

3 Quarter your pears. Trim out the cores and stems. Thinly slice 6 of the pear quarters. Tuck these into the cut you’ve made, right down the middle.

Roll the venison to secure the stuffing in the centre. Wrap the streaky bacon around the joint, working from one end to the other, to hold it together. Use toothpicks or butcher’s string to secure it.

4 Set in a roasting tin. Arrange the remaining pears and garlic cloves around the meat. Roast on the top shelf of the oven for 30 mins or until the bacon is golden and crisp.

5 Remove the meat from the tin to rest. Pluck out the pear slices to arrange around the meat. Pour the pan juices and the garlic cloves into a saucepan and set over high heat.

Add half the perry and reduce to half its volume. Swirl in 1 tbsp honey.

Taste. Add a little water or more perry to taste. Strain into a jug and serve alongside the carved meat and roasted pears.

THE

DELIVERING GOOD GAME

Abel & Cole has been an organic homedelivery pioneer for more than thirty years.

Offering everything from seasonal fruit and veg boxes to eco-friendly cleaning bits and bobs, they place a firm focus on sustainably sourced produce and returnable, reusable, recyclable packaging.

The venison they supply and deliver is sourced from Hampshire Game, run by Chris Chappel and Stephen Crouch. The pair are passionate about the stunning Hampshire woodland where they manage deer, pheasant, partridge, pigeon, and rabbit, that all roam the land freely and are raised to the highest welfare. www.abelandcole.co.uk

LIST Global G-2 35th Anniversary 20cm Cook’s knife RRP: £162.50 Harts Price: £99.95

Pyrex Classic 1.0L Measuring Jug RRP: £10.99 Harts Price: £9.89

Stellar Hard Anodised 36 x 27cm Roasting Tray with Handle RRP: £41.00 Harts Price: £30.75

TOP TIP To make this recipe with a 750g joint simply halve the quantity of all the other ingredients, increase oven temperature to 240C/Gas 8 and roast 25-30 mins or until bacon is crisp and golden.

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HARTS KITCHEN

INSTANT EXPERT

Winning with game Two experts give their tips for enjoying venison and pheasant

I

‘‘

lyas Wouda-Deshmukh has been a buyer at organic food delivery company Abel & Cole for the last two years. Hailing from a farming family, Ilyas has inherited a passion for good food and presides over the company’s organic meat and fish range.

Always check your dealer is Approved Game Handling Establishment (AGHE) registered with the Food Standards Agency, and can tell you exactly where the venison came from. Then check the quality of the product, and packaging, bearing in mind vacuum packing will help with shelf life and safety.

It is also important to consider venison will taste different around the country, largely depending on diet. The venison we sell comes from small manageable estates in the south of England that can maintain a smaller herd, ensuring a balanced, nutritious diet.

Deer are naturally lean animals, although

‘‘ T

they will carry extra fat during the autumn and winter, and a bit in the mating season.

Shanks are just as easy to cook as lamb shanks, but with extra flavour. For tenderness, go for a boneless saddle joint.

In the colder months, try a slow cooked venison stew with lots of red wine (in the stew, and alongside). In the summer, change to a thin-cut steak, thrown on to a fiercely hot BBQ for a few minutes. It is crucial you avoid overcooking, as all game tends to dry out quickly.

Some people ask me about Muntjac – a small deer which escaped into the British wild, having been brought over from China in the early 20th century. It is a sweeter-flavoured meat and not as strong as the red deer flavour.

As a non-native deer it can be shot all year round. With quite an impact on biodiversity, it is actually considered an invasive species.

’’

im Maddams is a private chef, TV presenter, writer and cookery teacher, with particular expertise in game. He is formerly the Head Chef at River Cottage and his books include The River Cottage A-Z and The River Cottage Game Handbook No 15.

THE

LIST

When it comes to making the most of pheasant, the leg of a pheasant can be simply split into two categories – the very useful thigh meat, and the trickier drumstick. The thigh is perfect for all sorts of casseroles, mincing, stewing and currying. I almost always remove the bones from the thighs using a sharp knife. The drumsticks, though, are a different matter. They are full of hard sinews but can be used to make a stock and discarded after the process is complete. You can also braise them long and slow and allow them to cool before picking out all the bones and sinews – this can result in a lovely sauce for pasta.

A wild garlic sauce is a winner with pheasant breasts. Begin by wilting well-washed wild garlic in a pan with a little salt. Add a dash of cream and blend before returning to a smaller pan, adding a little seasoning as required. If you have a little stock to hand you can use it to make it lighter. www.timmaddams.com

’’

KitchenAid Classic Hand Blender Black RRP: £79.00 Harts Price: £67.99

Stellar 7000 Draining 14cm Saucepan RRP: £47.00 Harts Price: £29.95

English Tableware Company Kent Chrome Plated Wheel Top Filled Salt & Pepper Mill Set RRP: £24.99 Harts Price: £19.99

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INSTANT EXPERT

VINO AND VENISON Wine specialist Daniel Grigg, from Museum Wines & No 8 Wine Shop, provides pointers on what works well with game as well as advice on bubbles

P

airing wine with game can be something of a game in itself, particularly when considering pheasant and partridge. The light white you might enjoy with chicken, or even pork, is likely to be too delicate to complement their richer flavours. One of my personal favourites would be a Syrah, though do make sure your Syrah is not a Shiraz as despite them being one and the same grape, what the label says denotes the winemaker’s influence and style of wine.

RIPE AND ROBUST

Shiraz, where it is most famous in Australia’s Barossa Valley, is a bombastic blockbuster full of ripe and robust black fruit character underpinned by eucalyptus and menthol. In contrast, Syrah, whether it be from France or the New World, is a lighter, more delicate iteration of the grape, showcasing red fruit notes alongside lavender, violet and white pepper - the latter being a tell-tale giveaway in blind tastings.

Suggesting a Bordeaux or Southern Rhone wine to pair with venison would be an obvious and lazy get-out-of-jail-free card. Whilst both would be more than fair partners to roast beef, the gamey nature of venison demands something more rustic.

If you can find a Chenançon from Southern France’s Roussillon appellation you’ll be well on your way but failing that, two of the Southern Rhone’s less lauded varietals, Carignan and Mourvedre (known as Monastrell in Spain or Mataro in Australia), would tick the box. Look for Bandol, a sub-region of Provence more famous for its reds, Priorat in Spain or any progressive New World producer championing these grapes.

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Vacu Vin Wine Server Crystal Black Set of 2 RRP: £5.99 Harts Price £3.95

Riedel Winewings Set of 4 Tasting Glasses This high-quality set is aimed at the true wine connoisseur and contains 1 x Cabernet, 1 x Pinot Noir, 1 x Sauvignon Blanc and 1 x Chardonnay glass.

Harts Price: £110.00

BarCraft Double Wing Corkscrew RRP: £4.99 Harts Price: £3.95

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HARTS KITCHEN

INSTANT EXPERT

Beautiful bubbles Sparkling wine is a passion of mine and I champion well-made wines which will embarrass any of the poor excuses for Champagne you’ll find on sale at supermarkets under £20, and even some of the more famous grand marques at double that amount.

When considering fiscally-friendly fizz, I would forget Prosecco altogether.

It is essentially soda streamed and sweetened grape juice which can go from vine to shelf in a matter of weeks and that’s why it’s cheap.

Properly made sparkling wine, known as the traditional or Champagne method, has to have a certain length of time in contact with its lees (the yeast which is added to restart fermentation) in order to derive the brioche character Champagne is famous for. In Limoux it is nine months, South Africa requires 12 months for Methodé Cap Classique (their term for traditional method) and Champagne specifies a minimum of 15 months.

AGE EQUALS BEAUTY

Some producers opt to age their wines on their lees for a decade or more, bestowing the wine with more depth, texture, richness and potential for longevity in the bottle. This is why it’s more expensive; the process is timeconsuming; you have to invest in storage for thousands of bottles to be maturing for a year or more and if you’re going to bother with all of that you’re going to

use a decent quality of fruit in addition.

The sad fact is that if it says Champagne on the label you can get away with charging more for less because people are conditioned to think that all Champagne is good when that isn’t always the case. In contrast, a lesser known name from a country not famed for its sparkling wine means you have to make the very best wine you can in order to compete.

BUDGET BUBBLES

Our best-selling fizzy rosé is Miss Molly Petit Rosé, which is made from high-quality Chardonnay grapes and a splash of Pinot Noir for the colour (some cheap pink Champagnes use food dye). This is aged on its lees for the requisite 12 months and has only 4.5 grams of residual sugar, 75% less than you’re likely to find in Prosecco and half of what a Brut Champagne would contain. It’s also only £14.99.

For anyone wanting to experience a more serious expression of South African fizz, I’d suggest Black Elephant’s Zero Dosage. Dosage in sparkling wine is what determines how much sugar is in the final product and as the name suggests this is as dry as they come. Not only that but the Chardonnay grapes, which are sourced from the coastal region of Elgin, are aged on their lees for a whopping 100 months - eight times the minimum legal requirement. A comparable wine from Champagne would cost triple figures easily, yet this is only £24.99 which may not be cheap but in context is definitely modestly priced.

BarCraft Swirling Copper Finish Champagne Bucket Made from stainless steel and finished with a swirling copper textured design, this champagne bucket features handles for easy carrying and has a 5-year guarantee.

RRP: £34.99 Harts Price: £28.95

ABOUT DANIEL

Daniel is the Managing Director of Museum Wines and the No 8 Wine Shop in Tarrant Hinton, North Dorset.

A wine enthusiast since the age of 18, he has worked in the industry for more than a decade. In the past year, Museum Wines has received awards from industry-leading publication Decanter and the London Wine Fair, who shortlisted Daniel in the ‘rising star’ category for their annual Buyers Awards. www.museumwines.co.uk

LSA Wine Champagne Flutes, Set of 4 RRP: £60.00 Harts Price: £48.00

Dartington Party Set of 6 Champagne Saucer Glasses RRP: £27.00 Harts Price: £21.60

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ON THE TABLE

ALL THAT GLITTERS Sara Miller’s enchanting designs bring luxury and interest to your table

Sara Miller’s Etched Leaves Collection is an intricate range featuring colour schemes of navy, pink, light and dark grey.

I

If you love colour and pattern, you’ll love Sara Miller – an award-winning British designer with a gorgeous range of homeware.

Inspired by her adventures around the globe, Sara Miller’s passion for travel translates into sophisticated and elegant designs. Rich textures and vivid shades, embellished with delicate details have become synonymous with the brand, making the pieces perfect for special occasions or for bringing a decadent touch to daily life.

GOING FOR GOLD This collaboration between Sara Miller London and Portmeirion features stunning gold detailing.

The collection includes placemats, cake plates, coasters, teacups, saucers and much more.

Sara Miller Chelsea Collection Set of Three Square Trinket Dishes RRP: £35.00 Harts Price: £28.00 30

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ON THE TABLE

Sara Miller Chelsea Collection Teapot RRP: £60.00 Harts Price: £48.00 Sara Miller Chelsea Collection 12-Piece Tableware Set Made from fine china, each exquisite piece is decorated in 22-carat gold.

RRP: £170.00 Harts Price: £136.00

Sara Miller Chelsea Collection Green Sandwich Tray RRP: £40.00 Harts Price: £32.00 Sara Miller Chelsea Collection Covered Sugar Bowl Harts Price: £15.60 RRP: £19.50

Sara Miller Frosted Pines Collection Deer Candy Bowl Harts Price: £14.80 RRP: £18.50

SEE+ SHOP

Sara Miller Chelsea Collection Pink Candy Bowl RRP: £19.00 Harts Price: £15.20

Sara Miller Chelsea Collection Light Grey Footed Cake Plate RRP: £52.50 Harts Price: £42.00

Find Sara Miller’s home fragrance range on page 66 and view all her products online at www.hartsofstur.com

Sara Miller Piccadilly Collection Set of 4 Cake Plates, Range 1 RRP: £40.50 Harts Price: £32.40

Sara Miller Chelsea Collection Tall Glass Vase RRP: £45.00 Harts Price: £36.00

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KITCHEN ADDITIONS

TOP TROLLEYS

A STYLISH SOLUTION Invest in a kitchen trolley - the easy answer to additional space and storage

T & G Loft White Hevea with Oak Top Kitchen Trolley Fully Assembled RRP: £948.00 Harts Price: £634.96

HARTS TEAM TIP

Eddingtons Highclere Kitchen Trolley Harts Price: £399.00

Eddingtons and T&G Kitchen trolleys are special order products and can take up to 28 days for delivery. Please order early for pre-Christmas delivery

Eddingtons Lambourn 4 Drawer Kitchen Trolley RRP: £1,049.95 Harts Price: £949.00 32

Kitchen trolleys aren’t just for kitchens! They can make a great bar unit in the living room, be used as a nightstand in the bedroom and a cabinet in the bathroom. They are also a helpful way of transporting food and drink between rooms when you’re hosting or for anyone with limited mobility.

Elaine T & G Studio Grey Hevea with Oak Top Kitchen Trolley Fully Assembled RRP: £804.00 Harts Price: £539.95

Delfinware Wireware Black 4-Tier Mobile Trolley RRP: £81.00 Harts Price: £56.70

T & G Distressed Finish Pembroke Cream Kitchen Trolley Acacia Top Flat Packed RRP: £744.00 Harts Price: £399.95

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KITCHEN ICON

MASON CASH

This iconic bowl has made it everywhere from Buckingham Palace to Downton Abbey, in addition to millions of households around the world

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KITCHEN ICON

MASON CASH

Causing a stir

I

t isn’t every kitchenware company that gets its products photographed with four generations of Royals but Mason Cash has that honour.

The traditional cane mixing bowl and white pudding basins Mason Cash are known for, were used by The Queen, Prince Charles, Prince William and Prince George, to prepare puddings for the Royal British Legion’s Together at Christmas charity appeal last year.

The same iconic mixing bowl also appeared in official photography, released by Kensington Palace when Royal Baker Claire Ptak chose it to create the lemon and elderflower buttercreamadorned wedding cake for the Duke and Duchess of Sussex in 2018.

“Mason Cash is a brand steeped in British heritage and we were honoured when Claire Ptak chose our iconic bowl to use in the making of the Royal Wedding Cake and again, when they were used by the Royal Family as part of a charity initiative last Christmas,” says Paul Donnelly, Senior Brand Manager of Mason Cash.

The origins of the brand date back to 1800 and a pottery in Church Gresley. This Derbyshire village was seen as the heart of the English ceramics industry at the time. It was located close to all the raw materials and fuel services required to make ceramics, with the advantage of good transport links.

The pottery in question created kitchenware, sometimes known as ‘yellow ware’, due to the colour of the clay. Numerous Master Potters oversaw production; the most colourful character being known as ‘Bossy’ Mason, which is where the Mason name originated.

In 1901 Tom Cash acquired the pottery and added his name, creating Mason Cash & Co. During that same year, the pottery designed and manufactured the very first iconic Mason Cash mixing bowl, one that has barely altered since and has gone on to become an enduring classic. Made from high-quality, chip-resistant earthenware, it was designed to be heavy enough to stand when mixing, yet light enough to hold comfortably in one arm.

The distinct patterned exterior and rim help bakers grip and tip the bowl and it has become synonymous with baking ever since.

The business expanded its range, moving into petware in 1947 and continued to produce 34

RIGHT: A worker digs up the clay used to make the iconic mixing bowls in this photograph, believed to date back to 1977.

BELOW RIGHT: Another image from the late 1970s – here a mould is used to create the iconic pattern of the mixing bowl. The machine, which was known as a rolling machine with an attached ‘jigger’, creates the smooth inner surface of the bowls.

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KITCHEN ICON

MASON CASH LEFT: Taken around 1972, this shows mixing bowls being placed in the kiln.

In the next picture, taken the same year, you can see the shelves include a variety of sizes of mixing bowls and ramekins. Every inch of the shelf is used.

producing ranges of innovative and beautifully designed products aimed to make baking easy,” adds Senior Brand Manager Paul Donnelly. “By mixing tradition with innovation we strive to continue to develop beautiful collections that are functional and bring style and character to any kitchen.”

ABOVE: Historical advert for Mason Cash bowls.

utilitarian wares through the Second World War. By this point, Tom Cash’s son had taken over.

Despite changing hands numerous times over the decades, the brand remained much loved and was still going strong when it was acquired by the Liverpool-based Rayware Group in 2003 who retain it to this day.

Millions of the bowls continue to be sold each year and while the original white and cane glazed earthenware remains just as popular, it has been joined by a host of other options, from delicate pastels to vibrant brights. The specialist glaze not only gives a high-

gloss finish but also helps to make the bowls more chip-resistant.

New designs have included the Heart range and In The Forest mixing bowls which were added to the range in 2007 and 2014 respectively. Other Mason Cash products include utensils, ovenware and dinnerware, as well as cake decorating equipment.

In addition to great success in the UK, Mason Cash has a strong presence internationally. The company regularly gathers information on consumers from different demographics to ensure products have world-wide appeal.

“We are constantly researching and

ABOVE: The original bowls have been joined by a host of other colours and designs in recent years.

FUN FACTS • In the mid-19th century, Mason

Cash products were sometimes called ‘bargeware’, as after coming straight off the production line they were loaded directly into canal barges and shipped to different cities and ports to be exported all over the world.

• The bowls are traditionally given sizes which don’t relate to actual measurements but to how many can fit on a shelf in a kiln when being made. This sizing is still relevant today and the most popular bowl is a 12, which has a 29cm diameter at the top. The sizes currently produced range from a size 6 (33cm diameter) to 36 (15cm).

• In the 19th century, Mason Cash oven dishes were referred to as ‘nappies’. This came from the old English word ‘hnaep’, which simply means plate.

• The iconic bowl has featured throughout the years in many British period dramas, including Downton Abbey as well as appearing on cookery programmes such as The Great British Bake Off and daytime BBC and ITV shows.

You can see photos of the bowls with the Royal Family at www.britishlegion.org.uk/ stories

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MASON CASH

Mason Cash In The Forest Pie Funnels (choice of designs) RRP: £4.00 Harts Price: £3.20 each

Mason Cash In The Forest Teapot RRP: £20.50 Harts Price: £16.40

Mason Cash In The Forest 1L Measuring Jug RRP: £21.50 Harts Price: £17.20 Mason Cash Colour Mix S24 Black Mixing Bowl 24cm A modern twist on the classic cane design.

RRP: £26.00 Harts Price: £18.20

Mason Cash In The Forest Fox Pepper Shaker (matching Salt Shaker also available) RRP: £4.50 Harts Price: £3.60

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KITCHEN ICON

MASON CASH

Mason Cash In The Forest Measuring Spoons This handy set of measuring spoons is made from chip-resistant stoneware and is microwave and dishwasher safe RRP: £13.00 Harts Price: £10.40

Mason Cash Colour Mix S24 Powder Pink Mixing Bowl 24cm RRP: £26.00 Harts Price: £18.20

Mason Cash In The Forest Honey Pot Wooden drizzler included RRP: £12.00 Harts Price: £9.60

Mason Cash Hearts Cream S12 Mixing Bowl 29cm RRP: £30.50 Harts Price: £19.96

Mason Cash In The Forest 30 x 15cm Medium Serving Platter RRP: £11.00 Harts Price: £8.80 Mason Cash In The Forest Spoon Rest RRP: £6.00 Harts Price: £4.80

MORE MASON CASH

For Mason Cash pudding basins and their guide to steaming puddings, turn to page 63. You can also see our full Mason Cash range at www.hartsofstur.com or visit us instore.

Mason Cash Hearts Red S12 Mixing Bowl 29cm RRP: £32.50 Harts Price: £20.95 WWW.HARTSOFSTUR.COM

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KITCHEN ESSENTIALS

BarCraft Nut Cracker and Cork Remover RRP: £13.99 Harts Price: £11.95

GOING NUTS From perfectly roasted chestnuts to snacking on walnuts, these accessories will crack the case

Stellar Soft Touch Copper Nut Cracker Bowl Shaped RRP: £13.00 Harts Price: £9.74

OXO Good Grips Nut/Seafood Cracker RRP: £15.00 Harts Price: £14.25

RAVE REVIEWS Very happy with the quality of the products and even more impressed by the price, availability and delivery.

Phillip M To see more of what our customers say about us, visit www.hartsofstur.com/reviews

Stellar Soft Touch Nut Cracker Bowl Shaped Harts Price: £9.00 RRP: £12.00 38

Eddingtons 3-in-1 Top Red Nut Cracker RRP: £8.95 Harts Price: £6.95

Eddingtons Chestnut Roaster Make perfect chestnut treats every time with this fabulous woodenhandled roaster.

RRP: £6.60 Harts Price: £6.00

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On the Pulse With top brands and expert advice, let Harts help you choose the perfect food processor

APPLE OF YOUR EYE

KitchenAid’s Artisan Candy Apple 4L Food Processor is fantastic for batch cooking and larger families and comes in a range of other colours too.

RRP: £409.00 Harts Price: £359.95

MAGIMIX

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CUISINART

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SAGE

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BUYER’S GUIDE

GUIDE YOU THROUGH THE PROCESS Harts of Stur Sales Assistant Trevor Puckett offers helpful advice on choosing a food processor

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f you’re looking for a food processor, you’ve come to the right place. At Harts, we stock a wide range of models that cater for all budgets and requirements.

In addition, our staff undergo regular training from brand ambassadors (we are proud to be the UK’s only authorised KitchenAid food processor specialist). This knowledge ensures we can answer (and ask) all the right questions to help you select the right machine for your needs.

Multi-purpose Food processors save precious time across a multitude of food preparation tasks, but the varying range of sizes and types can be a little overwhelming. The first question we would ask is, “do you really need a food processor?”. It may sound silly, but it is easy to get confused between a food mixer, blender and food processor. There is an overlap, but a food mixer is generally used for mixing cake batters, kneading dough and whipping cream, whilst a blender is better for liquids and creating things like smoothies and shakes. A food processor will slice, chop, grate, shred vegetables and fruit (some models will even dice) as well as being able to mix cake batters and whip egg whites for light and fluffy meringues.

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BUYER’S GUIDE

Careful consideration The next consideration is size. Food processors come in many forms; from small food choppers to medium food processors through to 4-litre machines that can cater for large families or regular batch cooking. Small to medium-sized models usually come with just a single bowl, 1 blade attachment and 1 or 2 grating discs.

These are perfect for smaller families and general processing tasks such as slicing onions or grating carrots. Their smaller footprint means they won’t take up too much worktop space.

Larger food processors generally provide the benefit of a variety of bowls, blades and grating discs for more specific tasks.

As well as meeting basic chopping, slicing and grating tasks, these can also whisk, whip, mix and knead - ideal if you like to bake and don’t have the space or budget for a separate stand mixer. These additional accessories are housed in a storage box, so bear this in mind as it will require extra storage space in your kitchen.

Cost and colour Price is another consideration. Providing budget allows, we recommend going a size bigger than you currently need.

Families can grow and it is quicker and easier to process your food in a larger capacity machine than in a smaller one.

Another factor is colour. Both KitchenAid and Magimix food processors are available in a range of shades to suit your kitchen or match existing appliances.

FAB FEATURES Features you may want to bear in mind when choosing a food processor include: Induction motor Quieter than traditional motors, an induction motor is powerful and adjusts to the task in hand. They are usually backed by a long guarantee as an additional benefit.

Extra-wide feed chute If speed is your main aim, this feature will further cut down on prep time.

Variable slicing thickness Great for accurate and precise control when slicing food.

Dicing kit Who needs great knife skills when you have a food processor that comes with one of these?

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BUYER’S GUIDE

KitchenAid Established in 1819, this trusted brand produces everything from KitchenAid’s Mini Food Processor (see page 45) right through to their Artisan 4L Food Processor KitchenAid 1.7L Food Processor This boasts a dough blade a as well as a multi-purpose blade and reversible 4mm shredding/slicing disc and 6mm slicing disc. Accessories can be kept in the 1.7L bowl for compact storage. Comes with a 2-year guarantee.

RRP: £119.00 Harts Price: £109.95

KitchenAid 1.2L Food Chopper Simple to operate with just 2 speed settings and pulse function. Dishwasher-safe parts and a 2-year guarantee.

RRP: £99.00 Harts Price: £89.10 KitchenAid 2.1L Food Processor All the benefits of the 1.7L food processor but with a larger capacity.

RRP: £179.00 Harts Price: £159.95

KitchenAid 3.1L Food Processor Tackle any job with a slicing disc that adjusts from 1mm to 6mm.

The wide-mouthed feed chute is an additional benefit and it comes with a 3-year guarantee.

RRP: £249.00 Harts Price: £224.95

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KitchenAid Artisan 4L Food Processor The die-cast metal body encases a powerful 650w induction motor, backed by a manufacturer’s 20-year guarantee. It also comes with a dicing kit and accessory storage box.

RRP: £389.00 Harts Price: £349.95

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BUYER’S GUIDE

Magimix

Magimix 3200XL Simple and stylish, this mixer is ideal for 3 to 4 people. With just 3 buttons (stop, auto and pulse), it’s easy to use, and the motor automatically adjusts the power according to what’s in the bowl.

Harts Price: £239.95

All Magimix food Processors come with a 3-year parts and 30-year motor guarantee and are Good Housekeeping and Quiet Mark approved

Magimix 5200XL A superb choice if you are catering for a larger group. This includes an extra-large feed tube, triple pusher, stainless steel blade, dough blade, egg whisk, 2mm slicing/ grating disc, 4mm slicing/grating disc, spatula, storage box and recipe book.

Harts Price: £319.96

Magimix 4200XL The perfect size for 4 to 5 people, this machine has a straightforward three-button operation and an extra-large feed tube.

Harts Price: £279.95

Magimix 5200XL Premium All the benefits of the 5200XL but with an additional 3-disc creative slicing kit (Parmesan, 1mm slicing, 6mm grating), SmoothieMix juicer kit, Dice & French fry kit and citrus To see the many accessories that press. come as standard with all our Harts Price: £399.95 food processors visit

SEE+ SHOP

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Cuisinart Cuisinart’s great range all come with a 5-year guarantee. In addition to their two processors shown here, there is also a Mini Prep Pro chopper for smaller tasks - see page 45 Cuisinart FP8U Easy Prep Pro Food Processor This 2-bowl processor boasts a 1.9L capacity which can be used with the large chopping/mixing blade or slicing/grating discs. The second, 0.7L bowl nests inside the large bowl and can be used with the small chopping/ mixing blade.

RRP: £125.00 Harts Price: £119.95

Cuisinart Expert Prep Pro Chop, mix, blend, purée, slice, grate, dice and spiralise – the top-of-the-range Prep Pro can do everything! Its generous 3L capacity makes it ideal for mixing cakes and doughs and it comes with a wide range of accessories.

RRP: £249.99 Harts Price: £224.95

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BUYER’S GUIDE

Sage These 2 great food processors come with a 3-year repair, replace or refund guarantee and an additional 30-year limited motor guarantee

Sage The Kitchen Wizz Pro 3.7L Food Processor Named among the best food processors in the UK by consumer champion Which?, the Kitchen Wizz lives up to its name. With 24 precisely balanced thickness settings, this processor gives you ultimate control, so your slices are just how you like them - from a paper-thin 0.5mm to a thick 8.0mm.

Harts Price: £399.95

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Sage The Kitchen Wizz Peel & Dice This speedy machine comes with 3 chute options and several excellent accessories – including a peeling disc that can peel 7 potatoes in 15 seconds. A die-cast metal base provides strength and durability.

Harts Price: £499.95

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BUYER’S GUIDE

Mini Marvels For smaller tasks, these mini processors can make a big difference

Judge Electric Mini Chopper A powerful 200W motor, sharp stainless-steel blades and 500750ml capacity are just some of the great features of the Judge Mini Chopper. A built-in safety system prevents access to the moving blades. The unit is easy to clean and the glass bowl is dishwasher safe.

Comes with a 2-year guarantee.

RRP: £45.00 Harts Price: £22.50

Cuisinart Mini Prep Pro This easy-to-use chopper has a high-grade stainless steel blade which rotates in both directions for chopping, puréeing or grinding, and a handy 900ml capacity bowl, perfect for making dips and sauces.

RRP: £50.00 Harts Price: £44.95

KitchenAid Velvet Blue Mini Food Processor Part of the KitchenAid Velvet Blue collection exclusive to Harts of Stur, this has an 830ml capacity, boasts 2 speeds and a pulse function. The lid comes equipped with a liquid drizzle basin and the bowl, blade and lid are dishwasher safe.

RRP: £69.00 Harts Price: £57.95

AN ALL-ROUND ASSET

Food processors are a great piece of kit for professional and amateur chefs alike. Louise Jones runs the award-winning Food for Thought Cookery School in Westbourne, Dorset and says that she finds them incredibly handy for whipping up everything from cheesecake bases to hummus.

“I’m a particular fan of the KitchenAid Mini Food Chopper and use it regularly for smaller quantities when I don’t want to get a larger appliance out,” she explains. “It is great for chopping up nuts, dates and small quantities of food, very easy to use and clean and really compact so perfect for small kitchens or storing away without it taking up much cupboard space.

“Among the things I use it for are chopping veggies, herbs, turning bread into breadcrumbs and even chopping cheese. I teach a healthy treats class and it comes in very handy for preparing the ingredients I use for my healthy energy balls. Both the Mini Chipper and the main KitchenAid food processors get a big thumbs up from me.” www.fftcookeryschool.co.uk WWW.HARTSOFSTUR.COM

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FOXLEY PHOTOGRAPHY

PRO EW REVI

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THE KIT

ON THE COUNTER

RAVE REVIEWS

Judge 1.5 Litre Slow Cooker RRP: £38.00 Harts Price: £19.00

Excellent customer service when I had to make a last-minute change to my order. I thoroughly recommend Harts.

Antony W

Judge 3.5 Litre Slow Cooker RRP: £45.00 Harts Price: £22.50

To see more of what our customers say about us, visit www.hartsofstur.com/reviews

READY WHEN YOU ARE Come home to a hot meal waiting and ready with the Judge Slow Cooker range

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e all know that feeling; it’s been a long, cold day, everybody is tired and hungry and someone’s got to whizz up a hot, hearty meal. Expensive takeaways and frozen dinners aren’t always the best, or healthiest option but neither is cooking from scratch always possible.

Solve the issue with Judge’s Slow Cookers.

Versatile and easy to use, a few minutes preparation before you leave home (or even the night before) guarantees you’ll walk in through the door to a delicious smell and hot meal waiting. From stews to chilli, rice pudding to curry, this kitchen essential offers a safe, simple and economic solution, slow cooking cheaper cuts of meat to tenderise and allowing time for the flavour of a recipe to come through.

End the regular cries of “when will dinner be ready?”. Judge Slow Cookers mean the answer will always be “whenever you are”.

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ON THE COUNTER

ALL THE OPTIONS There are three different Judge Slow Cookers, from 1.5 to 5.5L; so whatever the size of your household, there’s one to suit.

Features for all include: Judge 5.5 Litre Slow Cooker RRP: £60.00 Harts Price: £24.95

HARTS TEAM TIP

If mornings are always a rush, prepare your meal the night before and place it in the slow cooker dish, cover and refrigerate. Get it out first thing in the morning to bring it to room temperature before turning on your slow cooker and leaving it to cook while you’re out.

Pavlina

• Keep warm: 54C • Low: 80C • High: 95C • Easy-to-clean ceramic inner pot • Glass lid • Simple instruction and recipes included • Judge 2-year guarantee

GET CREATIVE Slow cookers can be used to prepare a wide range of dishes aside from the obvious stews and casseroles - see our Healthy Harts recipes on page 52 for some ideas.

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THE KIT

KITCHEN ESSENTIALS

GAUGE IT RIGHT Ensure your food is safely spot on with a meat thermometer Taylor Pro Stainless Steel LeaveIn Meat Thermometer.

Take the stress out of cooking your Sunday roast with this oven-safe thermometer. The dial displays temperatures in Centigrade and Fahrenheit and shows the ideal temperatures to cook beef, pork and fish.

RRP: £10.99 Harts Price: £9.95

HARTS TEAM TIP

For an accurate reading, insert your thermometer into the thickest part of the meat, away from bones, fat or gristle. This also applies to where to insert oven-safe thermometers you leave in whilst cooking – these are helpful when roasting large pieces of meat, like a whole turkey.

Sarah

Eddingtons Digital Timer with Meat Thermometer RRP: £15.95 Harts Price: £11.95

KitchenCraft Stainless Steel Meat Thermometer 5cm RRP: £4.99 Harts Price: £3.95 Taylor Pro Stainless Steel Meat Thermometer RRP: £10.99 Harts Price: £9.95

Dexam Stainless Steel Meat Thermometer with Pictures RRP: £6.25 Harts Price: £5.00 48

Judge Meat Thermometer RRP: £6.00 Harts Price: £3.60

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THE KIT

COMPETITION

A GEM IN YOUR KITCHEN WIN an amazing KitchenAid Velvet Blue Diamond Blender

T

he KitchenAid Velvet Blue collection is exclusive to Harts of Stur and this blender is a showstopper. Capable of handling any ingredient, it can crush ice, purée soft fruits or blend thick milkshakes and is particularly suited to hot liquids and thick sauces.

Featuring a large 1.75L, one-piece BPA-free pitcher jug with diamond-shape design, its sharp stainless-steel blades create a powerful vortex for fast, thorough blending. A 550W motor boasts Intelli-Speed control to maintain optimal speed for each setting.

The robust, die-cast metal base is built to last and ensures stability, whilst practical additions include a stay-put lid with ingredient cup, and a special Hot Foods function with a soft start to ensure safe, splash-free blending.

As well as the powerful Diamond Blender, the stunning Velvet Blue collection consists of five other matching appliances; including an Artisan 4.8L Stand Mixer, 9-Speed Hand Mixer, 1.7L Kettle, 2 Slot Toaster and Mini Food Chopper. All come supplied with a 2-year KitchenAid guarantee and are exclusive to us.

HOW TO ENTER

KitchenAid Velvet Blue Diamond Blender RRP: £149.00 Harts Price: £111.76

To enter and for full terms and conditions, visit www.hartsofstur.com/competition.

The closing date is January 31st, 2021. UK residents and over-18s only.

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RANGE OF THE ISSUE

MAKE CHOOSING YOUR BAKEWARE A PIECE OF CAKE Affordable, reliable and easy to clean – our exclusive bakeware ticks all the right boxes

W

hether you’re baking a cake, roasting a joint or making perfect Yorkshire puddings, every cook needs a collection of quality bakeware they can rely on, ideally without it costing a fortune.

Stoven bakeware is our answer. This range of professional quality, non-stick bakeware has been created with our expert input and is exclusive to Harts of Stur.

Each piece in the Stoven set is made from 1mm thick carbon steel with a durable and highly effective Quantum 2 non-stick coating. This ensures it is easy to use and easy to clean. All the tins and trays are perfectly safe to put in the dishwasher but the quality non-stick coating means

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handwashing is usually all that’s required.

Perfect for novice bakers and experienced cooks alike, Stoven is the ideal choice if you want reliable, affordable bakeware that doesn’t sacrifice performance and quality.

Oven-safe up to 240C/Gas 9, it is also fridge and freezer-safe and comes supplied with a lifetime guarantee.

You can buy the bakeware pieces individually with prices starting from £11.00 for the Stoven 34cm Brownie Pan or Small Baking Tray, to £16.00 for the 12-Cup Muffin Pan or 40cm Roaster. However, the full 8-piece set is so reasonably priced, it may be time to replace all your old, mismatched bakeware. The set also makes the perfect housewarming or ideal wedding gift.

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RANGE OF THE ISSUE

BAKE AND COOK

This fantastic non-stick bakeware set includes everything you need to whip up a storm in the kitchen. The set comprises small, medium and large baking trays, a 34cm brownie pan, 35cm and 40cm roasters, a 12-cup muffin pan and a 20cm loose base sandwich tin.

RRP: £106.00 Harts Price: £89.95

In addition to bakeware, our Stoven cookware offers great quality at affordable prices. See the full Stoven product range at www.hartsofstur.com

WIN A STOVEN BAKEWARE SET YOU CAN WIN THE ENTIRE RANGE

To enter and for full terms and conditions, visit www.hartsofstur.com/competition. Closing date January 31st 2021. UK residents and over-18s only.

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HEALTHY HARTS

Celebrity chef Dean Edwards’ new book features a host of healthy recipes, perfect to kick-start a new year – with instructions for slow cookers too Recipes taken from Cook Slow: Light & Healthy by Dean Edwards, Hamlyn, £16.99

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HEALTHY HARTS

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ean Edwards gave up his job as a digger driver to pursue his passion for cooking after finishing a close second in MasterChef back in 2006. A regular on ITV’s Lorraine programme since 2010, he is the author of several successful cookbooks; his latest, from which these recipes are taken, has 90 great ideas for slow cookers or conventional ovens.

Butternut Squash and Harissa Soup Portion this into containers and you have an energyboosting soup ready to kick you on throughout the day. If enjoying for lunch, this easily stretches to six servings.

SERVES 4 – 6 1 butternut squash, peeled and diced 500g sweet potatoes, peeled and diced 2 onions, diced 1 large carrot, diced 4 garlic cloves, roughly chopped 1 thumb-sized piece of fresh root ginger, roughly chopped 1 tbsp olive oil 1L boiling vegetable stock 1 heaped tsp harissa, plus extra to serve (optional) 1 × 400g can of chickpeas, drained and rinsed Juice of 1 lime Salt and pepper TO GARNISH: Fresh coriander leaves Drizzle of tahini

TOP TIP

If you’re using a slow cooker, prep the veg the night before and put them all in a large zip-lock bag. Then in the morning just empty the bag into your slow cooker and away you go. When you return home, just blitz to make the soup.

1 Preheat the oven to 180C/Gas 4.

THE

2 Place the butternut squash, sweet potatoes, onions, carrot, garlic and ginger in a large bowl with the oil and mix well.

LIST

3 Scatter the veg on to a baking tray, then season with salt and pepper. Cook in the oven for 45 minutes.

4 Transfer the roasted veg to a large pan, then pour in the stock and add the harissa. Bring up to a simmer, then cover with a lid and cook over a low heat for 10 minutes. Leave to cool slightly before blitzing to a smooth consistency.

5 Stir through the chickpeas and allow to heat through. Season with salt, pepper and lime juice to taste.

Emile Henry Burgundy Casserole 4.0L RRP: £99.00 Harts Price: £89.10

6 To serve, divide the soup between bowls and garnish with coriander, a drizzle of tahini and extra harissa, if liked.

Ulster Weavers India Blue Double Oven Glove RRP: £13.00 Harts Price: £11.70

Sophie Conran Gold Serving Spoon RRP: £17.50 Harts Price: £13.13

SLOW COOKER METHOD

1 Pop the veg, oil, stock, harissa and some salt and pepper into your slow cooker, then cover with a lid and cook on the low setting for 8 hours.

2 Leave to cool slightly before blitzing to a smooth consistency.

3 Follow steps 5–6 as above.

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HEALTHY HARTS

Hang-Avo Cure Quesadillas We are all guilty of excess on occasions, and I for one am an absolute lightweight when it comes to dealing with a hangover. The slowcooked tomatoes are the star of this pick-meup recipe.

SERVES 4 250g baby plum tomatoes, halved 2 garlic cloves, crushed 1 tbsp extra virgin olive oil 1 tbsp balsamic vinegar 8 large flour tortillas Drizzle of Sriracha sauce Salt and pepper 4 free-range eggs, to serve FOR THE GUACAMOLE 2 large avocados Half a red onion, very finely diced 1 red chilli, deseeded and finely diced 3 tbsp finely chopped fresh coriander Juice of 1 lime

1 Preheat the oven to 150C/Gas 2.

2 Place the halved tomatoes on a baking tray and scatter over the garlic, then drizzle with the oil and vinegar and season with salt and pepper. Roast in the oven for about 40 minutes until soft and sticky. Set aside.

3 To make the guacamole, scoop the avocado flesh into a bowl and mash with a fork, then stir in the onion, chilli and coriander. Add lime juice to taste, then season with salt and pepper.

4 Spread the guacamole on to 4 of the tortillas, then add an even amount of the slow-cooked tomatoes and a drizzle of Sriracha sauce.

Top each one with a second tortilla. Toast the quesadillas, one at a time, in a hot, dry frying pan for 1–2 minutes on each side, until warmed through and lightly crisped up.

THE

LIST

5 Meanwhile, in a separate pan, fry your eggs.

6 Slide the quesadillas on to a chopping board. Cut each one into 6 wedges and serve with a fried egg on the side.

SLOW COOKER METHOD 1 Place the halved tomatoes into your slow cooker and scatter over the garlic, then drizzle with the oil and vinegar and season with salt and pepper. Put the lid on and cook on the low setting for 4 hours.

2 Follow steps 3–5 as above.

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Master Class Professional Vitreous Enamel Baking Tray RRP: £16.49 Harts Price: £13.95

Artisan Street Oil & Vinegar Set RRP: £19.95 Harts Price £15.95

GreenPan Venice Pro Hard Anodised Ceramic Non Stick 30cm Frypan RRP: £67.00 Harts Price: £50.25

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Round off a special meal in style with chocolate and coffee, or bring out the cheeseboard and dessert wines

CHOCOLATE HEAVEN

The ultimate in decadence – this chocolate Blackout Cake makes a fantastic dessert or alternative Christmas cake

TEMPTING TRUFFLES

Offer guests homemade, fresh cream truffles

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BE A STAR

Festive biscuits to serve with coffee

Page 58

CHEESE TO PLEASE

All the after-dinner accessories you need

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AFTER DINNER

INDULGENT ENDINGS

DELICIOUSLY DECADENT Whether it’s a showstopper cake, indulgent truffles or festively-shaped biscuits to enjoy with coffee, these recipes provide the perfect sweet ending to a meal

Blackout Cake Your guests may be full but will find it impossible to resist a slice of this when they see it.

SERVES 12 300g unsalted butter, plus extra for greasing 100g dark cocoa powder 370g dark muscovado sugar 1.5 tbsp espresso powder 320ml boiling water 200g dark chocolate 6 large eggs, beaten 1.5 tbsp vanilla extract 250g plain flour 1.5 tsp bicarbonate soda 1.5 tsp baking powder Quarter tsp fine sea salt Toblerone dark and milk chocolate, to decorate FOR THE ICING 300g milk chocolate, roughly chopped 150g unsalted butter 500ml double cream FOR THE GLAZE 150g dark chocolate, roughly chopped 75g unsalted butter 150ml double cream

1 Grease and line 2 x 23cm cake tins with greaseproof paper. Preheat the oven to 170C/Gas 3.5. Put the cocoa, 100g of the sugar and the espresso powder in a large jug, then whisk in the boiling water until smooth. Set aside.

2 Melt the butter and remaining sugar in a large, heavy-based saucepan over a gentle heat, then add the dark chocolate.

Stir until melted, then remove

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from the heat. Add the cocoacoffee mixture, eggs and vanilla and whisk until smooth.

3 Sift the flour, bicarbonate of soda, baking powder and salt together in a large bowl, then slowly whisk into the chocolate mixture. Once smooth, divide evenly between the two prepared tins. Bake for 35–45 minutes or until a skewer comes out clean. Leave to cool on a wire rack.

4 To make the icing, melt the milk chocolate and butter together in a heatproof bowl set over a saucepan of barely simmering water, making sure the bowl doesn’t touch the water. Stir to combine and leave to cool for 10 minutes.

Slowly whisk in the double cream to make a smooth ganache, then cover and chill in the fridge for 15 minutes.

5 Slice both cakes in half horizontally, spread some of the ganache over one cake, top with another layer of cake, cover with ganache and repeat with the remaining layers.

Spread the remaining ganache over the top and sides of the cake. Chill again.

6 To make the glaze, put the dark chocolate in a mixing bowl. Gently melt the butter and cream in a saucepan until steaming. Pour over the chocolate and stir until the chocolate has melted and you have a thick, pourable ganache. Spoon over the cake, letting it drizzle down the sides. Leave to set at room temperature. Decorate with chocolate chunks. This will keep in a sealed container for 4–5 days.

THE

LIST Bakehouse & Co Ash Wooden Handle Sieve RRP: £8.99 Harts Price: £8.09

Master Class Non-Stick Loose Base Sandwich Pan Round 23cm (9”) Harts Price: £11.99

Dexam Rectangular Cooling Rack RRP: £5.50 Harts Price: £4.40

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Chocolate Truffles If you’re looking for an easy-to-make edible gift or something to accompany a coffee, these are perfect. As they’re made with fresh cream, these truffles should be stored in the fridge.

MAKES AROUND 32 50g unsalted butter 300ml double cream 400g milk chocolate Toblerone, roughly chopped Generous pinch of fine sea salt 2 tbsp Amaretto (optional) 50g almonds, toasted and finely chopped 200g dark chocolate Toblerone, roughly chopped

1 Melt the butter and cream in a medium saucepan over a gentle heat, stirring occasionally. Put the chocolate and salt in a medium mixing bowl and pour over the hot cream mixture. Stir with a spatula until the chocolate has melted and you have a thick sauce. Stir in the Amaretto, if using, then leave the bowl to cool for 5 minutes before putting in the fridge. Chill, covered, for 5 hours or overnight if possible.

2 Use a teaspoon or melon baller to scoop out balls of the chilled chocolate mixture, then shape in your hands to form smooth balls. Put half the truffles on a plate and chill in the freezer for 30 minutes. Coat the other half in the chopped almonds and set aside.

3 Melt the dark chocolate in a small, heatproof bowl set over a saucepan of barely simmering water, making sure the bowl doesn’t touch the water. Stir until smooth and leave to cool a little.

4 Dip the chilled truffles in the melted chocolate. Sit on a plate and transfer to the fridge to chill until set, about 2–3 hours.

Store all the truffles in an airtight container in the fridge for up to a week. Remove an hour before serving so they aren’t fridge-cold.

Recipes taken from Toblerone Cookbook, Kyle Books, £10.

Photography by Maja Smend.

TOP TIP

You can swap the almonds for other kinds of nuts: hazelnuts or pistachios work well. The Amaretto can be swapped for your favourite liqueur.

THE

LIST Scanpan Pro IQ Non-Stick 20cm 2.5L Saucepan RRP: £149.00 Harts Price: £111.75

Rosti Margrethe Mixing Bowl 3L Harts Price: £14.99

Judge Tubular Stainless Steel 30mm Melon Baller Harts Price: £3.74 RRP: £5.00

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Star Biscuits These are called star biscuits firstly and obviously because of their shape, but also because of the way in which you can handle them.

The biscuit dough is very robust as once made, you can’t over-knead it and can re-roll it as many times as required - particularly handy when kids are involved in helping! The dough can be stored in the fridge or freezer once made (just check the date on your eggs) and then cooked on demand.

MAKES ABOUT 20 140g ground almonds 125g granulated sugar Finely grated zest of half an orange 1 tsp vanilla bean paste 25g cocoa powder 25g icing sugar 1 egg white

1 Put the almonds, sugar, orange zest and vanilla in a large bowl. Sift in the cocoa powder and icing sugar and mix together to combine. Add the egg white and mix well until you have a smooth dough.

2 Turn onto the worktop and knead lightly for a minute until smooth.

Shape into a disc, wrap in cling film and chill in the fridge to rest for about 30 minutes.

3 Preheat the oven to 180C/Gas 5 and line a baking tray with baking parchment.

4 Once rested, roll the dough between 2 pieces of baking parchment, to about 5mm/quarterinch thick. Use a 4-5cm/1.5 to 2-inch star cookie cutter, or any shape you fancy, to cut out the dough shapes.

Bring together the trimmings, re-roll and continue until all of the dough is used.

5 Sit the cookies on the lined baking tray. They won’t spread when cooking so you should get them all on the same tray. Bake for 12–14 minutes, until the bases are slightly crisp but the middles remain a little soft. Remove from the oven and leave to cool and get firmer. Store in an airtight container. They should stay crisp for up to 2 weeks.

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VEGAN-FRIENDLY VERSION To make a vegan/egg-free version, swap the egg white for 1 tbsp chia seeds mixed with 3 tbsp of cold water. Leave to thicken for 10 minutes before mixing into the dry ingredients.

The biscuits will probably need a further 1–2 minutes of cooking.

Recipe taken from The Flexible Family by Jo Pratt, published by Frances Lincoln, £20.

THE

LIST If You Care FSC Certified Parchment Baking Sheets RRP: £4.95 Harts Price: £3.95

Dexam Bakers Pride 41 x 30cm Baking Sheet RRP: £13.00 Harts Price: £9.76

Judge Traditional 5 Point Star Cutters (Set of Six) RRP: £6.00 Harts Price: £4.50

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INDULGENT ENDINGS

BISCUITS & BAKES Create a stunning biscuit centrepiece or showstopper cake with help from these clever cutters and Bundt tins

Nordic Ware Pine Forest Bundt Pan RRP: £47.00 Harts Price: £41.95

Sweetly Does It 3D Train Set of 7 Cookie Cutters Harts Price: £3.95 RRP: £4.99 Nordic Ware Anniversary 12 Cup Bundt Tin Made from cast aluminium and supplied with a Nordic Ware Lifetime warranty.

Other Bundt tin designs also available.

RRP: £50.00 Harts Price: £40.00

SEE+ SHOP For our full range of cookie cutters, baking and cake accessories, visit www.hartsofstur.com.

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THE FINAL FLOURISH Treat guests to cheese and biscuits, freshly made espressos or push the boat out with a coffee cocktail

Dexam Dove Enamelware Espresso Mug RRP: £6.50 Harts Price: £5.20

Boska Party Cheese Board This stylish set includes 3 cheese knives, held in place by a magnetic strip.

RRP: £70.00 Harts Price: £63.00 Creative Tops Gourmet Cheese Baker RRP: £13.99 Harts Price: £12.95

Riedel Veritas Spirits Glass RRP: £27.50 Harts Price: £21.95

Boska Cheese Board Oak with Dome RRP: £40.00 Harts Price: £36.00

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LSA Bar Liqueur Glass Set of 4 RRP: £40.00 Harts Price: £30.00

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AFTER DINNER

INDULGENT ENDINGS Judge Double Walled 225ml Cappuccino Glass Set of 2 RRP: £21.00 Harts Price: £10.94

Judge Double Walled 275ml Latte Glass Set of 2 RRP: £21.00 Harts Price: £10.94

Judge Double Walled 75ml Espresso Glass Set of 2 RRP: £17.00 Harts Price: £10.94

Le Xpress Double Walled Set of 2 Irish Coffee Glasses RRP: £16.99 Harts Price: £13.95

Artland Set of 2 Midnight Peacock Cocktail Glasses RRP: £27.50 Harts Price: £22.00

Taylors Eye Witness Brooklyn Copper Slate Cheese Board & Cheese Knife Set RRP: £35.00 Harts Price: £17.50

Global G-295BD Cheese Board with Cheese Knife (GS-95) RRP: £119.95 Harts Price: £59.95

HARTS TEAM TIP

If you can’t decide between coffee and a liqueur, how about enjoying both with an Espresso Martini? Fill a cocktail shaker with ice and equal measures of espresso coffee and a coffee liqueur, add double that measure of vodka, shake and serve in a Martini glass, topped with coffee beans.

Steve

LSA Moya Liqueur Glass Set of 2 RRP: £30.00 Harts Price: £24.00 WWW.HARTSOFSTUR.COM

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FULL STEAM AHEAD Learn how to steam a traditional pudding and get the kids involved in making their own

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hat George Hollywood doesn’t know about traditional puddings, probably isn’t worth knowing. His Devon-based company, Georgie Porgie’s Puddings, celebrated its 25th anniversary in 2020 and is the place to go for both traditional Christmas puds as well as ones with a twist, like Chocolate Orange & Baileys or Lemon & Pimms.

“Over the years we’ve found people like to try something a bit different, although our traditional Christmas pudding is still incredibly popular,” George explains. “We also sell a lot of the steamed sponges people associate with their childhood - Sticky Toffee, Treacle, Strawberry Jam and Spotted Dick. There’s something incredibly comforting about a hot pudding on a cold day and enjoyed in moderation, like anything, they can be part of a healthy diet.”

Here he shares his recipe for a simple Christmas pudding for children to make using an egg cup instead of weighing ingredients.

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Stir Up Sunday Children’s Christmas Pudding 4 egg cups of mixed fruit 2 egg cups of dark brown sugar 2 egg cups of plain flour

STIR UP SUNDAY

Stir Up Sunday is a British tradition that has been taking place since Victorian times when families would gather together on the last Sunday before Advent to make their Christmas pudding.

While the tradition isn’t as widespread today as it once was, it is still a great time for home bakers, young and old, to get stirring! In 2020, Stir Up Sunday falls on November 22nd.

1 egg cup of breadcrumbs 1 egg cup of vegetarian suet 1 tsp of mixed spices

1 Place all the ingredients apart from the milk, in a large mixing bowl. Stir 10 times with a big wooden spoon.

2 Add the milk and stir until everything is well mixed. (Don’t forget to close your eyes and make a wish!)

3 Place into a pudding basin and hand to a grown-up to steam for 3 hours. www.georgieporgiespuddings.co.uk

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The Mason Cash Guide to steaming a pudding

GET THE

1 Grease the inside of your pudding basin with butter. Cut a round disc of greaseproof paper to fit the base of the basin and place inside.

The classic white Mason Cash pudding bowl is available in a range of sizes; all are oven, microwave, freezer and dishwasher-safe and the base of each basin is vented to allow pockets of trapped air to escape during steaming.

2 Place your mixture inside the basin. If using a sponge pudding mixture, pour it carefully in and level out using the back of a spoon to ensure the mixture remains light and airy. For a fruit-based pudding, pack it in as tightly as possible to ensure no gaps.

3 Cut a large square of aluminium foil and then a slightly smaller square of greaseproof paper. Place the paper on top of the foil and make a pleat by folding a crease in the centre of both the paper and the foil.

This gives the pudding room to expand during cooking.

4 Place the foil over the pudding basin and tie securely with string.

Master Class Non-Stick Pudding Steamer 2L (3.5pt) This stylish bakeware creation features a silicone-based non-stick coating, guaranteed to make life easier.

Harts Price: £18.99

Mason Cash In the Forest 16cm Stone Pudding Basin RRP: £8.50 Harts Price: £6.80

5 Cut away any excess greaseproof paper and tuck the foil underneath to keep the pudding watertight.

6 Make a handle for the pudding by threading a double length of string through the string already tied around the pudding. Pull it through to the other side and secure.

Mason Cash Colour Mix S36 Powder Blue Pudding Basin 16cm Harts Price: £5.26 RRP: £7.50

Mason Cash Innovative Kitchen Pudding Basin with Lid RRP: £11.50 Harts Price: £9.20

7 Place the pudding into a saucepan and fill the water level to halfway up the basin.

The water level should not drop down to less than a quarter way up the pudding basin.

8 Steam for several hours or according to the recipe. Top up the water when necessary.

9 When the pudding is steamed, cut the string around the bowl. Gently ease away the paper and foil.

KitchenCraft Anodised Mini Pudding Moulds 7.5cm, Set of 4 RRP: £13.99 Harts Price: £11.95

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THE HISTORY OF HARTS

THE

HISTORY OF HARTS

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Our family business for more than 100 years

t the age of 17 Walter Hart, an apprentice blacksmith, joined the Royal Field Artillery as a farrier. In 1919 he was demobilised from the army and established his own blacksmith business in Sturminster Newton, just a brief canter away from where we are today.

BELOW: An early picture of Walter Hart, the founder of Harts of Stur. The original anvil and shoeing tools are on display in-store.

As Walter’s reputation and the business grew, one of his sons, Bill, joined the family business in 1941 and helped his father shoe horses, mend cart wheels and carry out other general repair work. In 1945 Walter’s second son, Eddie, finished his National Service in the RAF and joined the burgeoning family firm.

In 1949 the business outgrew the small workshop, and new premises were constructed on the fringes of a marshy area of town called Butts Pond. We still call this home to this day. Two wonderful blacksmith shops and forges, costing the princely sum of £800, were erected. Sadly, neither are still standing, but you can still see on display, in our store, one of the original anvils and shoeing tools used by Walter all those years ago.

Around the time of the new forges, a decision was made to branch out. As Eddie was never that fond of horses, he started retailing agricultural ironmongery, and manufacturing basic farm implements.

By 1973, with farrier work in decline, the manufacturing side of the business had taken off and a brand new factory was built to support this success. Harts was well regarded through the UK farming community, most famous perhaps for its yard scrapers and feed trailers, and exhibited at all the major county shows.

Eddie had created a major manufacturing business, and chose to refuse offers from leading national companies to buy him out.

He saw the greater value, like today’s generation, in seeing the family business continue.

Eddie’s son Philip joined the business in 1979 and set about transforming the retail shop from an agricultural supplier into a modern, country department store. The local hardware shop had burnt down and closed, and this was the launch pad for the retail arm of the business. The old forge buildings were demolished, and a purpose-built shop and offices were erected.

With the business growing, the store was extended in 1984 and again in 1991.

Philip always had his eye on the next big thing and, with that in mind, Harts took its first tentative steps into mail order in the early nineties. Some early success gave us the encouragement we needed, and our first trading website was launched in 1995 - one of the first operational and trading sites anywhere in the country (we had a feature written about us in the Daily Telegraph at the time).

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ABOVE: A Harts and Sons truck loaded up and ready for another delivery.

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THE HISTORY OF HARTS

BELOW: Harts exhibited at all the major country and agricultural shows in the UK. This shows their stand at the Royal Bath and West Show sometime during the 1970s.

Continued growth saw yet another expansion of the retail premises in Sturminster Newton in 2003. The online side of the business had proved successful but was being driven forward without a proper direction for a while until Philip’s two sons left university, and joined the family firm in 2006. Johnathan and Graham were able to bring a much greater understanding of the modern, technological world and provided the next generational drive to push forward rapidly with our online presence. The right staff and ingredients were in place, and with hard work and perseverance, as well as quick lessons learned, the internet business has grown very rapidly, becoming a well-respected, national award-winning enterprise.

Our 60,000 square foot despatch centre was completed in 2010 and a new suite of sales offices shortly after in 2013, both purpose-built to give our mail order customers the same level of service and efficiency that our store customers have enjoyed for so many years.

BELOW: Slightly closer to home, this picture was taken at the Shaftesbury and Gillingham Show, again, sometime in the 1970s.

LEFT: Kitchen is not Harts first foray into publishing. This 1992 brochure advertised the range of farm equipment they manufactured.

ABOVE: A screenshot of our first website in 1995.

Since then we have continued to grow as a business to become a leading independent retailer, recognised with a number of local and national awards. The store now encompasses many more departments, including Garden, Tools, Electrics, Camping, DIY, Giftwares, Housewares, Storage, Clothing, Bathroom and of course Kitchen, and is a wonderfully relaxing environment to shop and work in.

Our online presence has increased significantly too and a new, innovative and modern website was launched in 2018.

In 2019 we celebrated our 100th anniversary with a series of in-store events and promotions themed around family and food. After 40 years in the business Philip decided it was also a fitting time to relinquish his custodianship of the business. Philip’s son, Graham, has taken on the role of MD with his other son, Johnathan, becoming finance director.

Work also started on the ambitious multi-million pound redevelopment of our store and garden shop.

ABOVE: Our purpose-built despatch centre under construction in 2010.

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HARTS LOVE

FABULOUSLY FRAGRANT Make your home a scented haven

SEE+ SHOP Visit us in store or online at www.hartsofstur.com to see our full range of candles and diffusers.

E

veryone loves a candle at Christmas but they make a wonderful addition to the home all year round, adding atmosphere and fragrance.

Diffusers are another option for scenting a room or living area and ideal if you’re worried about small children or pets knocking candles over (regardless, a lit candle should never be left unattended).

Both make perfect presents and are much longer lasting than chocolates or wine if you’re taking a gift to a host. We stock a wide range of fragranced candles and diffusers, from woody to fruity and floral - so whatever your preference, you’ll find one (or probably several) to suit.

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2 for £20 offer on Prices Reed Diffusers

Sara Miller London Sandalwood, Oud & Cardamom 200g Candle This luxury eco soy wax candle has a burn time of around 60 hours.

RRP: £25.00 Harts Price: £23.75 Prices Fresh Air Jar Candles (range of fragrances) RRP: £5.25 Harts Price: £3.76

Sara Miller London Fig, Vanilla & Cacao 100ml Diffuser An invigorating fragrance of fresh green figs is enhanced with cacao and vanilla for depth and will last for several months.

RRP: £28.00 Harts Price £26.60 Prices Fragrance Collection Royal Oak Reed Diffuser Harts Price: £13.50

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CUSTOMER INFORMATION

ABOUT HARTS Whether you buy online or from our shop, we pride ourselves on excellent levels of service.

Award-Winning Customer Service We are extremely proud of our award-winning customer service, with staff who go above and beyond for our customers. The high number of extremely positive reviews we have as a business are a testament to this and our customers continue to rate us incredibly highly for our service.

Easy Returns We have an easy, no-quibble returns policy. We are more than happy to help in the event of any issues with products; either items that are damaged or faulty, or are simply unwanted. Give us a call or send an email and our friendly team will be on hand to assist.

Competitive Prices & Price Match Independent Family Business We are an independent, fourth-generation family business that has been trading for more than 100 years. Our heritage as a family business is important to us and we constantly strive to improve.

Buying online at www.hartsofstur.com

We endeavour to ensure that our prices are competitive and fair. In the event that you find a price cheaper elsewhere, we operate a price match where, if we can match it, we will.

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 When you buy online, you want to know that you’re buying from a trusted seller. Our entire website is fully secure, ensuring that your personal information is kept safe when you buy from us. You can tell this from the padlock showing in the URL bar of your browser.

Payment Options We work hard to make shopping with us as easy as possible. That’s why we have multiple options for payment. We accept all major credit cards (including American Express through PayPal). You can also checkout with PayPal, or with Apple Pay.

Free, Fast Delivery We endeavour to pick, pack and despatch all orders placed before midday on the same day. We offer free, next-working-day delivery to UK mainland addresses on all orders over £50. A number of alternative delivery options are also available, full details of which can be found on the delivery information page on our website.

Eco-Friendly Packaging We try to reduce our environmental impact wherever possible. We reuse cardboard boxes where we are able to do so, and our packing filler is an eco-friendly, biodegradable “green-fill”. This can be reused, composted, or dissolved down the sink - how many retailers can say that?

On-Site Warehouse

Visit our shop

Our store is located in the North Dorset market town of Sturminster Newton. You can find us on Station Road, but if you get lost, just ask anyone “Where’s Harts?” for directions!

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.

Award-Winning Family Business Here are some of our latest achievements:

We take great care when packing all parcels to ensure they reach you in perfect condition. With the exception of a few items that are shipped directly from the manufacturer, all products ordered on our website are despatched from our on-site warehouse. We do not employ any thirdparty fulfilment services, meaning we can maintain our quality control levels to the highest standards.

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. For full details visit www.hartsofstur.com/blog/ ordering-a-kitchen-knife-using-online-age-verification.

Blackmore Vale Business Awards 2019 - Family Business of the Year Good Retail Awards 2020 - Bricks ‘n’ Clicks Winner Housewares Innovation Awards 2020 - Best Family Business

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