Hart's Kitchen - Spring/Summer 2024

Welcome to issue 22 of Kitchen magazine! As I gaze out of the window whilst writing, Mother Nature is throwing some extreme weather at us, incessant rain (it’s been raining for months on end it seems?), thunder, lightning, hail, gale force winds, and flash flooding. I am sure however that the warmer, sunnier days are just around the corner. Spring is, well, springing, and here at Harts we’re looking forward to the summer bloom.

In this packed edition, we have plenty of lovely new ranges and products to showcase, as well as lots of tasty recipes for you to try. From Roast Harissa and Pomegranate Spatchcock Chicken to the delicious and colourful Lemon Meringue Sponge Cake on the front page, there’s something for everyone.

On pages 12 and 13, you can read about our latest award wins and just one of our fundraising efforts, this time at the annual New Year’s Day Vintage and Classic Vehicle Run, which we are proud to sponsor, in Happening at Harts.

Our chosen Kitchen Icon for this edition is Samuel Groves, one of a very rare breed of British cookware and bakeware companies who design and manufacture to a very high standard here in the UK. On pages 33-38, you can discover the interesting history behind this Birmingham-based manufacturer, which began making kitchen equipment in 1817.

And how about turning your drab meals at home into something entirely more stylish and sophisticated, without breaking the bank? Our Buyers’ Guide on page 39 will provide plenty of inspiration.

Don’t miss your chance to win an amazing top-of-the-range Magimix 5200XL Premium Food Processor, worth £490, on page 51 in our fantastic competition! An indispensable and valuable piece of kitchen prep equipment found in many of the best home and professional kitchens, it’s got to be a prize worth winning.

If you like getting out into the countryside or down to the beach, check out our Range of the Issue spread on pages 58 and 59. Navigate has two new collections to elevate your outdoor dining experience, whether you’re heading to a festival, planning a picnic in the park or off on a camping adventure.

From all of us at Harts, we wish you an amazing 2024, and we hope you enjoy reading this magazine as much as we enjoyed putting it together.

Graham Hart Managing Director

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 the 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.

PUBLISHER: Tina Veater tina@ignyte.co.uk

EDITOR: Leah Smith Ignyte Media Limited

PRODUCT INSPIRATION: Clare Smith, Jon Dart and the Harts of Stur team

DISTRIBUTION: Harts of Stur

DESIGN: Pamela Evans pamela@palm-design.co.uk

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.

TIPS FROM THE TEAM

One of the perks of being a member of the Harts of Stur team is that they are first to see new products. Here, 4 members of staff tell us which they would love to be taking home this season

ISABELLE FLOYD ECOMMERCE ASSISTANT

KitchenAid Artisan Mixer 195 Blue Salt

Harts Price: £699.00

In this striking new colour, the versatile blue salt mixer not only looks fantastic but is also perfect for both cooking and baking. This user-friendly mixer makes the process a breeze, effortlessly combining ingredients in a matter of minutes.

YVONNE SALISBURY CUSTOMER SERVICES

Summerhouse by Navigate Strawberries & Cream XL Wagon

RRP: £149.99

Harts Price: £134.99

As we approach the warmer summer season, this wagon becomes an excellent choice for carrying essential items during outdoor outings, such as picnics and festivals. It’s well-suited for camping trips or leisurely days spent by the riverbank. With its convenient size and ability to fold up, it offers easy storage when not in use.

CHARLOTTE LOBB GARDEN SALES ASSISTANT

Scion Living Mr Fox Dog Bed Midnight Large

Harts Price: £84.95

This large dog bed provides warmth and comfort to my cocker spaniels and helps them have a relaxing sleep. The lovely design of this bed features a pattern of Mr Fox and is also machine washable, which is very handy!

ALAN CAVENDISH WAREHOUSE MANAGER

Sabatier Professional Manual Food Chopper

RRP: £17.00

Harts Price: £9.95

This versatile little chopper is affordable and features a compact design that makes this an excellent and space saving substitute. Its manual function allows you to control the amount of chopping needed for each item and is great for making homemade coleslaw for summer barbecues.

Inspiring new products this season HARTS

Le Creuset has long been a synonym for both style and quality, something that continues with Rhone and Chambray, our stars of the season. Drawing inspiration from the wine making region of Cotes du Rhone in France, these rich hues add a touch of elegance to any kitchen. For those looking for a cooler colour option, look at Chambray. Inspired by classic French textiles, these pieces in an exquisite shade of blue offer a more subtle palette that will suit every kitchen.

BAKES OUT OF THIS WORLD

Taylor’s Eye Witness Nebula collection adds a splash of colour and personality to your kitchen with a range of kitchen utensils that are truly out of this world! Made from LFGB grade food-safe silicone with a steel core, these utensils won’t melt or scorch and are odour and stain resistant.

Taylor’s Eye Witness Mini Nebula Silicone Spoon

RRP: £6.00

Harts Price: £4.00

Taylor’s Eye Witness Nebula Silicone Slotted Turner

RRP: £9.00

Harts Price: £6.00

Taylor’s Eye Witness Nebula Silicone Mini Ladle

RRP: £7.00

Harts Price: £5.00

Taylor’s Eye Witness Nebula Silicone Trivet & Pot Stand

RRP: £7.00 Harts Price: £5.00

Taylor’s Eye Witness Nebula Silicone Pastry Brush

RRP: £6.00 Harts Price: £4.00

Taylor’s Eye Witness Nebula Silicone Tongs

RRP: £9.00 Harts Price: £6.00

Unlock a world of coffee craftsmanship with Jura’s state of the art coffee machines

Jura J8 Midnight Silver Coffee Machine

The new generation of the globally popular Jura J line is packed full of technical innovations designed to create even more delicious coffee. The J8 prepares the full range of classic coffee drinks and now comes with even more specialities. The Sweet Foam function flavours the milk foam with your favourite syrup, with your choice of flavour, sweetness and intensity. This means you can now brew a Sweet Latte at the touch of a button.

RRP: £1875.00 Harts Price: £1549.00

Jura E8 Dark Inox Coffee Machine

The latest generation of the E8 lives up in every way to the high expectations that await the new edition of Jura’s most successful coffee machine model. Incredibly simple to use, it combines delicious coffee results with sleek modern design. State-of-the-art technology enables it to prepare 17 different coffee classics and specialities at the touch of a button, to the same standard of quality you would expect in a coffee bar.

RRP: £1295.00 Harts Price: £1285.00

Anton Studios Wave Set of 2 Wine Glasses Gold Harts Price: £35.00

Anton Studios

Graceful and elegant, Anton Studios’ glassware is remarkable and classy, providing everything you need to host the perfect party.

SPODE

The classic design we all know and love is back with a new range of products, all of which adopt the traditional blue and white design inspired by the Italian countryside and with that famous Oriental border.

Spode Blue Italian Set of 4 Teapot Napkin Rings

RRP: £42.00

Harts Price: £29.40

Anton Studios Empire Trifle Bowl Harts Price: £43.00

Spode Blue Italian Set of 2 Tealight Holders

RRP: £23.50 Harts Price: £16.45

Spode Blue Italian Set of 4 Dip Bowls

RRP: £44.50 Harts Price: £31.15

Spode Blue Italian Set of 4 Square Dishes

RRP: £23.50 Harts Price: £16.45

ULSTER WEAVERS

Based in Northern Ireland, Ulster Weavers Ltd is a home textiles company that has over 144 years of knowledge in textile production. Originally founded in 1880, Ulster Weavers pride themselves on producing high quality products - an extensive homeware range containing an array of designs and colours to suit everyone’s taste and decor.

Ulster Weavers Blackthorn Muff Tea Cosy

RRP: £15.00

Harts Price: £13.50

Ulster Weavers Seashore Pot Mat

RRP: £8.00 Harts Price: £7.20

Ulster Weavers Seashore Tea Cosy

RRP: £14.00 Harts Price: £12.60

Ulster Weavers Seashore Cotton Tea Towel

RRP: £7.00

Harts Price: £6.30

Ulster Weavers Blackthorn Pot Mat

RRP: £8.00 Harts Price: £7.20

Ulster Weavers Denim Stripe Cotton Apron

RRP: £19.00 Harts Price: £17.10

Ulster Weavers Denim Stripe Double Oven Glove

RRP: £15.00

Harts Price: £13.50

Ulster Weavers Portman Farm Cotton Tea Towel

RRP: £7.00 Harts Price: £6.30

Ulster Weavers Sage Stripe Cotton Tea Towel

RRP: £7.00 Harts Price: £6.30

Ulster Weavers Blackthorn Double Oven Glove

RRP: £15.00

Harts Price: £13.50

Ulster Weavers Finch & Flower Pot Mat

RRP: £8.00 Harts Price: £7.20

Ulster Weavers Sage Stripe Oven Gauntlet

RRP: £12.00

Ulster Weavers Finch & Flower Cotton Apron

RRP: £19.00 Harts Price: £17.10

Ulster Weavers Blackthorn Cotton Apron

RRP: £19.00

Harts Price: £17.10

Harts Price: £10.80

BEAU AND ELLIOT

The charming Beau and Elliot Carnaby collection has everything you need to elevate your lunchtime experience, from drinks bottles and travel mugs to lunch boxes and bags.

Beau & Elliot Carnaby Bloom Lunch Handbag

RRP: £24.99

Harts Price: £22.49

SKIN CARE

Look after yourself with these beautiful skin care sets.

Heathcote & Ivory Busy Bees Mini Hand Care Set

Harts Price: £9.00

Heathcote & Ivory In The Garden Gardening Gloves & Hand Cream Set

Harts Price: £15.00

Heathcote & Ivory Nathalie Lete Hand Cream in Tin 100ml

Harts Price: £10.00

Cath Kidston Carnival Parade Handy Guest Gift Tin

Harts Price: £20.00

Heathcote & Ivory In The Garden Tea-Break Hand Essentials

1. Beau & Elliot Carnaby Eclipse

350ml Travel Mug

RRP: £12.99 Harts Price: £11.69

2. Beau & Elliot Carnaby Bloom

500ml Drinks Bottle

RRP: £19.99 Harts Price: £17.99

3. Beau & Elliot Carnaby Bloom

350ml Travel Mug

RRP: £12.99 Harts Price: £11.69

4. Beau & Elliot Carnaby Eclipse

500ml Drinks Bottle

RRP: £19.99 Harts Price: £17.99

Beau & Elliot Carnaby Eclipse Convertible Lunch Bag

RRP: £19.99

Harts Price: £17.99

Heathcote & Ivory Nathalie Lete Hand & Lip Tin

Harts Price: £12.00

William Morris Beautiful Sleep Essential Duo Set

Harts Price: £14.00

Heathcote & Ivory Cloud Nine Tin Scented Candle 100g

Heathcote & Ivory Cloud Nine Blooming Happy Top to Toe Kit

Harts Price: £12.00

RRP: £14.00

Harts Price: £9.95

Harts Price: £10.00

William Morris Beautiful Sleep Lavender 200g Bath Bomb

Harts Price: £5.00

RRP: £75.00 Harts Price:

Available in a range of sizes

HOUSE PROUD

Style up your space and make your house a home with this season’s must-have products

RRP: £95.00

Available in a range of sizes

Joules Honey Hound Cushion 45X45cm Gold RRP: £40.00 Harts Price: £38.95

V&A Palampore Trail Duvet Cover Set Double Duck Egg Teal

£73.95

Joules Chamomile Cushion 50X35cm Navy RRP: £40.00 Harts Price: £38.95

Sara Miller Midnight Leopard Deep Rectangular Tin RRP: £10.00 Harts Price: £9.00

Sara Miller Midnight Leopard Biscuit Barrel RRP: £20.00 Harts Price: £18.00

Emma Bridgewater Rose & Pink Toast Set of 3 Square Cake Tins

RRP: £45.00 Harts Price: £40.50

Joules Bohemian Stripe Duvet Cover Set King Size Multi

Harts Price: £93.95

Wax Lyrical Vanilla

Flower Reed Diffuser Refill 200ml

RRP: £10.00

Harts Price: £9.00

Wax Lyrical Vanilla

Flower Reed Diffuser 40ml

RRP: £6.00 Harts Price: £5.40

Wax Lyrical Vanilla

Flower Medium

Candle Jar

RRP: £11.00 Harts Price: £9.90

Wax Lyrical Lemon Verbena Small Candle Jar

RRP: £7.00 Harts Price: £6.30

Wax Lyrical Vanilla Flower

Small Candle Jar

RRP: £7.00 Harts Price: £6.30

Wax Lyrical Sea Breeze Reed Diffuser 100ml

RRP: £10.00 Harts Price: £9.00

Freshen up your living space with these beautiful scents. Made in England, Wax Lyrical provide the perfect aroma to match your interiors.

DH Lifelabs Aaira Surface Multi-Purpose Cleaning System

Harts Price: £99.99

A smarter way to disinfect without harsh chemicals and eliminate any lurking germs that may be in your space. Make your own cleaner and disinfectant using just water, salt and a bit of vinegar. Aaira Surface creates a solution containing HOCL which is a naturally occurring molecule and powerful natural disinfectant.

Wax Lyrical Mediterranean Orange Pack of 9 Tealights

RRP: £4.00 Harts Price: £3.60

DH Lifelabs Sciaire + HEPA Air Purifier Silver

The Sciaire + HEPA air purifier is a powerful home air filter for anyone looking to keep their living spaces clean and free of germs and pollutants. It uses plasma ions to clean and deodorise the surrounding air, efficiently eliminating 99.99% of viruses and bacteria.

Harts Price: £499.99

HAPPENING AT HARTS

Our latest news and views

Harts

and Kirsty Allen proudly accepting their trophy from John Grayson, commercial director for Le Creuset UK & Ireland who were the category sponsors. Also pictured is comedian Jake Lambert who hosted the evening.

Awards Rewards

2023 was certainly a busy year for awards. After winning no fewer than four awards at the Housewares Awards at the start of the year, further success followed later in the year, most notably at the Excellence in Housewares Awards. Widely regarded as the Oscars for the housewares sector, we were finalists in four categories, eventually claiming the title of Independent Cookshop of the Year.

Upon winning the award, Graham Hart, MD, commented: “Winning this award was an exhilarating moment that filled our team with an overwhelming sense of pride and accomplishment. The feeling was a mix of joy and gratitude, knowing that our hard work and dedication to providing exceptional kitchenware and customer service had been recognised. This award means the world to all our staff as it validates their commitment to creating a space where cooking enthusiasts can find the finest equipment for their culinary adventures. It’s not just an acknowledgement of our store’s quality but a testament to the passion and expertise of our team. Winning this award serves as motivation to continue striving for excellence and to keep delighting our customers with the very best in kitchenware.”

Success continued at the Direct Commerce Awards with a win in the Homes & Interiors category.

ANOTHER FINE VINTAGE

The 2024 New Year’s Day Vintage and Classic Vehicle Run, which Harts of Stur are proud sponsors of, raised a fantastic £1,470 for the Dorset & Somerset Air Ambulance. The 28th running of this popular event, was waved off from Sturminster Newton by actress Hermione Norris and took in many local villages and towns before reaching the finishing line at the Dorset & Somerset Air Ambulance HQ in Henstridge.

of Stur’s Graham Hart

Pictured in front of a beautiful Morris Bullnose are representatives of the Dorset & Somerset Ambulance being presented with a cheque by Graham Hart, managing director of Harts of Stur, alongside event organiser, Clive Dodson and members of his events team.

RASPBERRY & WHITE CHOCOLATE CAKE

The Coffee Loft is well known for its great selection of delicious home-made cakes and sweet treats. This recipe, from Coffee Loft Manager Ben, combines white chocolate and raspberries for a delicious and decadent cake.

SERVES 12

250g self-raising flour

250g caster sugar

250g softened butter

5 eggs

1tsp baking powder

200g raspberries

50g white chocolate drops

200g raspberry jam

200g white chocolate

200g softened butter

Dash vanilla essence

200g icing sugar

12 raspberries

1 Grease and line 3 x 21cm cake tins.

2 Preheat the oven to 180 °C.

3 Mix together the flour, softened butter, sugar, eggs and baking powder. Once combined, add the raspberries and white chocolate drops and fold in carefully.

4 Split evenly between the 3 tins and bake for 22 minutes until a knife comes out clean.

5 Once the cakes have cooled, sandwich together with raspberry jam between the layers.

6 For the icing, melt the white chocolate. Whisk together the softened butter and icing sugar, once well combined, slowly add the white chocolate and vanilla essence until light and fluffy.

7 Using a palette knife, cover the whole cake in the white chocolate icing then decorate with 12 raspberries and a sprinkle of white chocolate.

Summer garden tips

Ensure your garden looks its best throughout the summer months with these top tips from Michael, our Garden Department manager.

•As taller perennials, which are prone to flopping, start to grow, try and get their supports in early before they get too tall to do so.

•Tie in new stems of climbing and rambling roses as they grow longer - horizontally if possible - as this encourages more flowers.

•Prune spring flowering shrubs (such as Forsythia and Escallonia) after the flowers have finished which will ensure good flowering the following year.

•Sow seeds of salad leaves in batches during the summer to provide a succession of crops.

•Prepare shading for greenhouses to prevent overheating and scorching during the summer.

•During warm weather, dampen down floors of greenhouses to increase humidity.

•Apply a nitrogen rich summer feed on lawns to encourage leafy growth.

•Place houseplants outside in sheltered spots for them to benefit from air and light.

•Take softwood cuttings of perennials like Penstemons & Pelargoniums and of shrubs such as Hydrangeas and Perovskia to increase your stocks of these.

•Cut back summer flowering perennials such as hardy Geraniums and Delphiniums to encourage a second, later flowering.

•Prune fruit trees in the prunus family (e.g. plums, apricots etc) during dry summer months to avoid infection by silver leaf fungus.

•Look out in store during August - September for the arrival of bulbs to plant in the autumn for colourful spring displays in 2025.

Roast Harissa and Pomegranate Spatchcock Chicken

The best thing about a spatchcock chicken is the increased surface area for maximum flavour – the chicken also cooks more evenly and quickly. Change up the flavour of the butter by substituting harissa for your favourite spices or pastes.

SERVES 4

1 whole free-range chicken, spatchcocked

Sea salt and pepper, to season

3 cloves garlic, minced

150g melted butter

1 tablespoon harissa

TO SERVE

Pomegranate seeds

Watercress

Red onion, thinly sliced

Store-bought tzatziki

Baby potatoes

1 Preheat the oven to 180°C.

2 Place the chicken in a Le Creuset 32cm Heritage Rectangular Dish an hour before cooking and season well with salt and pepper on both sides.

3 In a small bowl, mix the garlic, melted butter and harissa. Brush all over the chicken, sprinkle with salt and roast in the oven for 35-45 minutes.

THE LIST

Le Creuset Chambray Stoneware 32cm Heritage Rectangular Dish

Harts Price: £58.00

Walton & Co French Limestone Chambray Set of 4 Napkins

RRP: £20.00 Harts Price: £18.00

4 Baste with the butter and roasting juices every 15-20 minutes for a succulent and well-seasoned chicken. Serve topped with pomegranate seeds, watercress, thinly sliced red onion and tzatziki on the side, along with baby potatoes.

Cook’s Tip

You can spatchcock your chicken by placing the breast side down on a chopping board. Cut along the sides of the chicken using kitchen scissors to remove the spine. Flip the chicken on its back and press down lightly.

Le Creuset Chambray Salt Mill

Harts Price: £38.00

Le Creuset Chambray Stoneware 16cm Cereal Bowl

Harts Price: £17.00

Halloumi with Spiced Pickled Raspberries

The tang of the sweet and sharp pickled raspberries accentuates the creaminess of the halloumi. Makes a fresh tasting lunch or a generous starter.

SERVES 2

150g halloumi

2tsp olive oil

Mixed salad leaves

SPICED PICKLED

RASPBERRIES

100ml cider vinegar

1 star anise

4 peppercorns

½ tsp fennel seeds

pinch chilli flakes

1tbsp sugar

100g raspberries

3 radishes, thinly sliced

1/2 small red onion, thinly sliced

SOUR DOUGH CROUTES

100g sour dough preferably a day old

1 clove garlic, halved

1tbsp olive oil

1 For the pickles, warm the vinegar in a small pan with the star anise, peppercorns, fennel, chilli and sugar until the sugar has dissolved. Set aside to cool slightly. Add the raspberries, radishes and onion and leave to marinate for at least 20 minutes (can be as long as overnight) until you can see the ingredients changing and turning the vinegar pink.

2 For the croutes, preheat the oven to 200°C/fan 180°C/ gas mark 6. Slice the sourdough and rub the cut side of the garlic over the bread and then cut it into cubes. Drizzle with the olive oil, toss to mix and then bake in the oven for 5 minutes until golden and crisp.

3 Pat dry the halloumi with kitchen paper and then slice the block into 6 pieces. Heat the oil in a frying pan add the slices and cook for 3-4 minutes turning until golden on both sides. You may need to do this in batches.

4 Divide the leaves between plates, add the halloumi, spoon over the pickles and top with the croutons.

You can make the pickles and the croutons the day before if you want to a fast throw together lunch. For a meat version, slice 250g skinless chicken breast, season with some salt and pepper and pan fry in the hot oil for 3-4 minutes until golden and cooked through.

THE LIST

Dexam Sintra Glazed

Terracotta Oil Drizzler Green

RRP: £6.00

Harts Price: £5.40

Samuel Groves Classic Non-Stick Stainless Steel

Triply 28cm Frying Pan

RRP: £170.00

Harts Price: £136.00

Samuel

Triply 16cm Saucepan with Lid

RRP: £112.50

Harts Price: £90.00

Groves Classic Stainless Steel

Hummingbird Bundt

Has a cake ever had a more romantic name? Red velvet is certainly in the running but ‘hummingbird’ conjures images of brightly coloured birds with a tropical backdrop of palm trees and turquoise water. The name has done its job, pineapple and coconut will take you to the island of Jamaica, where the hummingbird cake originated in the 1960s.

SERVES 8

FOR THE 10-CUP SWIRL BUNDT® PAN:

15g (1 tbsp/½oz) butter

15g (1 tbsp/½oz) plain flour

FOR THE CAKE

225g (1 cup/8oz) unsalted butter, melted

200g (1 cup + 2 tbsp/7oz) golden caster sugar

3 eggs, beaten

1 tbsp vanilla bean paste

225g (2 large bananas/8oz) bananas, mashed

200g (1 cup/7oz) canned crushed pineapple

65g (¾ cup/2¼oz) desiccated coconut

225g (1¾ cups/8oz) selfraising flour

100g (1 cup/3½oz) pecans and walnuts, chopped

FOR THE CREAM CHEESE FROSTING

1 tsp vanilla bean paste

125g (¾ cup/4½oz) cream cheese

50g (3½ tbsp/1¾oz) unsalted butter, softened

300g (2¾ cups/10½oz) icing sugar, sifted

50ml single cream, or more to loosen

TO DECORATE

2 passion fruit

1 Preheat your oven to 160°C fan/180°C/350°F/Gas 4.

2 Melt the butter, then use a pastry brush to brush it evenly over the inside of a 10-cup Swirl Bundt® pan, being careful to get into every nook and cranny. I find it easier to brush from the base up to prevent any butter pooling. Sift over the flour, moving the pan from side to side to coat it evenly. Turn it upside down and give it a final tap to remove any excess, then set aside.

3 Add the melted butter and sugar to a bowl and whisk together. Add the eggs and beat until smooth, then add the vanilla, mashed bananas and pineapple, mixing until homogenous. Add the coconut and flour and fold them through, followed by the pecans and walnuts. Pour into the prepared pan and bake for 45–50 minutes or until a skewer inserted into the cake comes out clean. Leave to cool in the pan for 15 minutes before turning out onto a wire rack to cool completely.

4 To make the frosting, combine the cream cheese, vanilla and butter in the bowl of a stand mixer (or use hand-held electric beaters) and then gradually add the icing sugar. Pour the cream in and mix again until you have a thick but pourable frosting.

5 Spread the frosting evenly over the Bundt, sprinkle over desiccated coconut and briefly leave to set. Just before serving, slice the passion fruit in half and spoon the pulp over the top. You could serve fresh pineapple on the side and use the pineapple crown to decorate the centre too, if you like. Serve with tropical pride! This Bundt keeps well in an airtight container for several days.

THE LIST

Nordic Ware

Gold Swirl Bundt

RRP: £65.00

Harts Price: £52.00

Mason Cash In The Forest S24 Ochre

Mixing Bowl 24cm

RRP: £24.00

Harts Price: £19.20

KitchenAid 9 Speed Hand

Mixer Empire Red

RRP: £139.00

Harts Price: £114.95

Lemon Meringue Sponge Cake

Indulge in the perfect blend of tangy lemon, fluffy sponge cake, and delicate meringue kisses with our irresistible Lemon Meringue Sponge Cake recipe.

SERVES 12

FOR THE SPONGE

176g unsalted butter

175g golden caster sugar

3 eggs

Zest of 3 lemons

250g self-raising flour

1/2 tsp baking powder

100g Greek yoghurt

FOR FILLING IN BETWEEN SPONGE LAYER

200g lemon curd

400g unsalted butter

800g icing sugar

FOR THE MERINGUE MIXTURE

100g egg white

100g caster sugar

gel food colouring

1 Heat oven to 170°C/150°C fan/Gas 3. Butter a deep, loose-bottomed, 18cm cake tin and line the base with baking paper.

2 Beat the butter and caster sugar together until fluffy and pale in colour. Add the eggs one at a time, beating well after each addition, then stir in the lemon zest. Fold in the flour, baking powder and ½ tsp salt, then fold in the yoghurt.

3 Spoon the mixture into the lined tin, smoothing the top with a spatula. Bake in the centre of the oven for 50-55 minutes, or until firm to the touch. Cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.

4 Once the sponge is completely cool, slice it horizontally into 3 even slices to make a 3-tiered cake.

5 Mix the softened butter (400g) and icing sugar (800g) together until smooth and light.

6 Separate the mixture into 3 bowls: bowl 1 to have 700g of buttercream, bowl 2 to have 350g, bowl 3 to have 150g.

7 Bowl 1 is the white buttercream. To make the buttercream white, add the smallest amount of purple food dye and mix. You should see the buttercream transition from a faint yellow to a cool white.

8 Then add purple food dye to bowl 2 and mix. Then add yellow food dye to bowl 3 and mix.

9 Stack the cake by spreading some white buttercream on each tier and spoon on some lemon curd on each layer.

10 Using a palette knife or piping bag, add the yellow buttercream from the base up to the top of the first sponge.

11 Repeat the process with the white buttercream and start where the yellow buttercream left off and fill until it reaches the top of the second sponge. Save a few tablespoons of the white buttercream for later.

12 Repeat the process with the purple buttercream starting off where the white buttercream ended all the way to the top of the third sponge and ice the top of the cake.

13 Using a cake scraper or palette knife, smooth the sides of the cake until the colours gently blend into one another.

14 To make the meringue mixture, preheat oven to 100°C fan.

15 Mix even weight of egg white to caster sugar – (we used 3 eggs which is roughly 100g of egg whites) in a clean bowl.

16 Place bowl on a bain marie to gently melt the sugar into the egg white – it’s ready when you can’t feel the sugar grains when rubbing some of the mixture in between your fingers.

17 Take off the heat and mix with an electric whisk until the strong, firm peaks occur.

18 To make the meringue kisses, paint streaks using gel food colouring on the inside of a piping bag – 2 streaks work well so you have a good amount of contrasting white to your colours.

19 Place meringue in a piping bag. Snip ends off, the bigger the snip the bigger the kisses.

20 Secure the greaseproof paper on a tray by using some meringue as glue. Pipe onto the paper keeping a good amount of space between each one (this encourages good air circulation for an even bake).

21 For the larger meringues, these can be spooned or piped onto a baking tray. Use a cocktail stick dipped in gel food colouring to run through the meringue to get the coloured swirls.

22 Place in oven for 40-45mins then switch off oven. Allow the meringue to cool naturally in the oven – this will prevent the meringue from cracking from a change of temperature.

23 Once the meringue has been taken out of the oven and cooled, it’s time to decorate! Use your leftover buttercream to stick the meringue onto the top of the cake in any way you like. To fill in some gaps, you can pipe some buttercream dollops onto your cake as well.

THE LIST

Mary Berry At Home Piping Bag Set With Nozzles

RRP: £14.95 Harts Price: £13.45

Mason Cash Innovative Kitchen Set 4

Mini Food Prep Bowls

RRP: £11.50 Harts Price: £7.48

Sophie Conran Footed Cake Plate

RRP: £60.00 Harts Price: £45.00

THE LIST

Stone Fruit and Burrata Summer Salad

SERVES 4

6-8 ripe stone fruits (peaches, nectarines)

2 x 150g Burrata cheese balls, drained Salad leaves such as lettuce, to serve

FOR THE ROCKET PESTO

DRESSING

120g wild rocket

Juice of 1 lemon

50g roasted almonds

100ml olive

1 To make the pesto, place all the ingredients into a blender and blitz until a slightly coarse texture is reached. Season to taste. Add an extra dash of olive oil if you prefer.

1 Cut each nectarine in half and remove the pit. Then, cut into quarters. Slightly oil the nectarines, then grill each quarter flesh-side down until beautifully golden. Serve warm with torn burrata, salad leaves and the rocket pesto dressing in Le Creuset Dinnerware.

Le Creuset Rhone Stoneware 22cm Pasta Bowl Harts Price: £22.00

Zwilling Enfinigy AC Motor Table Blender Silver Harts Price: £199.00

Le Creuset Rhone Stoneware Petite Round Casserole Harts Price: £23.00

Tuna Pesto

Creamy Pasta Bake

SERVES 4

2 tins of tuna, drained

1 tin coconut milk

2 spring onions, sliced

100g cherry tomatoes, halved

2 large handfuls spinach, roughly chopped

2 tbs pesto

2 garlic cloves, minced

125g mozzarella, torn

1 tbs olive oil

350g penne pasta

2 tbs nutritional yeast

Salt and pepper to taste

1 Boil pasta for 5 minutes in salted water. Preheat the oven to 200°C.

2 Fry the spring onions and garlic in the olive oil on a medium heat, in a shallow casserole dish.

3 Add the spinach and 1/2 cup of water for 1 minute until wilted.

4 Pour in coconut milk and stir in nutritional yeast - bring to a simmer for 2 to 3 minutes, and season to taste.

5 Stir in drained tuna and pesto, then turn off heat.

6 Drain pasta and combine in the shallow casserole dish, with the creamy sauce. Stir well.

7 Put the lid on and place in the oven for 10 minutes.

8 Remove the lid and stir. Lay out the pieces of mozzarella on top of the pasta and sauce and halved tomatoes.

9 Without the lid, return to the oven for 10-15 minutes, until mozzarella is golden and bubbly. Serve and enjoy!

Spanakopita Pie

An incredibly easy midweek meal that is also great for big batch cooking. The leftovers are delicious cold the next day in lunch boxes. Make double the amount of spinach and freeze half to use next time.

SERVES 8-10

12 sheets phyllo pastry, thawed

2 red onions or leeks, thinly sliced

5 cloves garlic, crushed

800g chopped spinach

200g – 300g feta cheese

50g butter

Olive oil

Black sesame seeds

Sea salt and freshly ground black pepper

Homemade or store-bought Greek salad, to serve

1 For the pastry, separate the layers and brush each layer with olive oil, then sandwich the layers together. You will need four sets of three layers. Cover with a damp tea towel and set aside.

2 For the filling, blanch the spinach in a pot of boiling water, then plunge into ice water to stop the cooking process. Place spinach into a muslin cloth and squeeze well to remove all the excess water. Sauté the onions in a pan until slightly caramelised. Add the garlic and cook for 2 minutes. Turn off the heat and add the spinach. Transfer to a bowl and crumble the feta, mix well and season to taste. Be careful of over-seasoning with salt, as the feta is naturally salty.

3 Preheat the oven to 180ºC fan-assisted. Grease a Le Creuset 30cm Signature Shallow Casserole. Place the first three layers of phyllo into the greased casserole. Spoon a third of the spinach mix over the surface and repeat the layers and filling. Top with the final three layers of phyllo and brush with a little more olive oil. Crinkle and fold the sides inwards and sprinkle with sesame seeds. Bake for 50 minutes until golden and crisp. Remove from the oven and serve warm with a simple Greek side salad.

THE LIST

Judge White Marble Round Platter 26cm/10”

RRP: £23.00 Harts Price: £14.95

Price: £249.00

Le Creuset Signature Chambray Cast Iron 26cm Shallow Casserole Harts

THE LIST

Summer Berry Swirled Lollies

While most ice creams will use double cream, even full-fat yoghurts have a far lower fat content – and freezing yoghurt gives it a light and fresh texture that’s perfect for summer. Why not try these beautiful fruity swirled lollies?

MAKES 10

75g blackberries

150g raspberries

4 tsp runny honey

300g flavoured Greek yoghurt – vanilla, honey or coconut

1 Mash the blackberries on a plate with 2 teaspoons of the honey using a fork.

2 Do the same with the raspberries and

another 2 teaspoons of the honey on a second plate.

3 Layer alternate spoonfuls of mashed fruits with the yoghurt in lolly moulds.

4 Add lolly sticks and freeze overnight. To serve, dip the moulds briefly in warm water, then lift out of the moulds and serve.

Strawberry and Champagne Picnic Cupcakes

These beautiful cupcakes look gorgeous and will liven up any picnic, even if the good old British weather lets you down! If you want non-boozy cupcakes, just leave out the champagne syrup and add half a teaspoon of vanilla paste to the buttercream

RECIPE BY TALACOOKING.COM

FOR THE CUPCAKES

3 free-range eggs

150g caster sugar

150g baking margarine or softened butter

200g self-raising flour

3 tbs milk

0.5 tsp baking powder

FOR THE SYRUP (OPTIONAL)

70ml champagne

sugar (filled to the 70ml mark in the measuring cup)

FOR THE DECORATION

250g butter softened

350g icing sugar

l tsp leftover syrup (optional)

15 smallish strawberries, hulled, washed and dried

1 Preheat the oven to 170°C.

2 Line a 12-hole muffin tin with cupcake cases.

3 Cream the sugar and margarine. Then mix in the eggs followed by the flour, baking powder, and milk, beating until the mixture is smooth.

4 Divide the mixture equally between the cupcake cases and bake for about 25 minutes until the cupcakes are well risen, golden brown and springy to the touch. Allow the cupcakes to cool to room temperature on a cooling rack.

5 Measure the champagne and sugar into a small saucepan and heat gently until the sugar crystals have dissolved. Turn off the heat and allow to cool a little (or fully if you have time).

6 Prepare the buttercream by creaming the softened butter with the icing sugar until soft and pale then add two dessertspoons of champagne syrup and beat until smooth. Set

aside for later.

7 When the cupcakes are cool, use a serrated bread knife to level off the top of each cupcake. Cut so that the rounded top is kept in one piece and keep all these sponge ‘hats’ for later.

8 Use the small sharp knife to cut a cone shape space at the top of each leveled cupcake. Space should be about the size of one of your strawberries, and it should point downwards, like an icecream cone.

9 Drizzle about a dessertspoon and a half of champagne syrup into the cone-shaped holes and around the sides of the cupcakes surrounding the holes.

10 Push a whole strawberry into each hole, it doesn’t matter if the top sticks out slightly as you will pipe buttercream over shortly and it won’t be seen.

12 Transfer the buttercream to the piping bag and pipe a flat spiral or swirl shape over the top of each cupcake, covering the strawberry entirely. Then reach for the cut-off sponge ‘hat’, place it on top and pipe a small, this time ‘peaked’, swirl on top decorated with a quartered strawberry on top.

13 Snuggle them fairly tightly into the tin so they don’t fall over and enjoy with friends in the beautiful outdoors.

THE LIST

RRP: £15.95

Harts Price: £14.35

Tala Originals Pale Blue Corn Design 30cm Mixing Bowl

RRP: £37.50 Harts Price: £25.00

RRP: £11.99

Harts Price: £9.95

INSTANT EXPERT

Be a pro this summer with this range of glassware and accessories.

RRP: £8.00

RRP: £33.00 Harts Price:

Uberstar

Ceramic Pitcher Jug 1.7 Litre

RRP: £28.00 Harts Price: £25.20

RRP: £31.50 Harts Price:

Price:

Ice Sphere Moulds Blue Harts

£15.99

Artland Filigree Wine Glasses Lilac Set of 2

£29.70

Dexam Sintra Recycled Glass Tumbler Green

Harts Price: £7.20

Anton Studios Empire Set of 2 DOF Tumblers Blue Harts Price: £20.00

Spode Creatures of Curiosity Carafe with Tumbler Set

£25.20

Cath Kidston Painted Table

Spiegelau LifeStyle Red Wine Glasses Set of 4

RRP: £35.00 Harts Price: £27.95

RAVE REVIEWS

Glasses are stunning. Customer service brilliant. And great value for money.

Mr R Joseph

Nachtmann Noblesse Whisky Tumbler

The Nachtmann Noblesse Berry Whisky Tumblers are the perfect choice for fine whiskies and other elegant drinks. Their different colours bring light to your day and make these glasses truly unique. Sold in sets of 2, they are available in Berry, Vintage Blue and Smoke.

RRP: £32.50 Harts Price: £25.95

Dartington Elevate Set of 2 Wine Glasses

Harts Price: £35.00

BarCraft Tropical Shapes Green Silicone Ice Cube Tray

RRP: £5.99 Harts Price: £4.96

Harts Price: £49.99

Pea & Tahini Dip

SERVES 4-6

500g peas (defrosted)

65g tahini

40g parsley

20g mint leaves (stalks removed)

3 tbsp za’atar

Zest of 2 lemons

3 tbsp lemon juice

Olive oil

4 radishes

2 spring onions

Salt and black pepper

1 Using your Magimix food processor, slice the radishes using the small feed tube, 2mm slicing disc and middle bowl in place. Slice the spring onions lengthways using the XL feed tube, 2mm slicing disc and middle bowl in place. Remove the middle bowl, add 50g of peas and put to one side.

2 In the large bowl, fitted with the main blade, add the remaining 450g of peas, tahini, herbs, 2 tbsp za’atar, lemon zest and juice, 3 tablespoons of oil, 1 ¼ tsp of salt and a good grind of pepper and process on AUTO for 2-3 mins, scraping down the sides after 30 secs.

3 In the meantime, dress the peas and sliced radish & spring onion with 1 tbsp of oil and a pinch of salt and a good grind of pepper. Then in a ramekin mix 1 tbsp za’atar with 3 tablespoons oil.

4 Spread out the pea dip onto a large plate making a well in the centre for the vegetables. Add the peas, sliced radish & spring onion mix and then drizzle over the za’atar oil.

THE LIST

Magimix 5200XL Red Food Processor

RRP: £370.00

Harts Price: £319.99

Fusion Silicone Spatula

RRP: £4.95

Harts Price: £4.45

Denby Studio Blue Chalk Round Platter

RRP: £50.00

Harts Price: £45.00

THE LIST

Stoven Non-Stick Medium

RRP: £15.00

Harts Price: £7.50

OXO Good Grips Stainless Steel Ice Cream Scoop

RRP: £16.50

Harts Price: £14.03

Magimix Gelato Expert Ice Cream Maker Satin

Harts Price: £498.95

Hazelnut & Muscovado

Gelato

MAKES 1 LITRE

180g hazelnuts

700g whole milk

125g light muscovado sugar

4 medium egg yolks (65g)

1 tsp vanilla bean paste

1 Preheat oven to 160C fan. Place hazelnuts on baking tray and roast for 20 mins. With 5 mins remaining, add the milk into a pan on a high heat, bring to a gentle simmer and switch off the heat.

2 Once roasted, place the warm hazelnuts into the main bowl of your Magimix Food Processor and PULSE until roughly chopped. (Alternatively, wrap hazelnuts in a clean cloth and crush using a rolling pin). Add the warm chopped hazelnuts into the warm milk and infuse for a minimum of 1 hour (longer improves flavour).

3 Strain the mixture through a sieve, removing the majority of the nuts. Then pass again through a sheet of muslin or fine cloth. Alternatively, if using a nylon or cotton nut milk bag, simply strain once. Nylon absorbs less liquid so if using cotton, you may need to top up with more milk to 600g.

4 Return the 600g of Hazelnut milk to the pan and bring to a rapid simmer, stirring occasionally. Meanwhile mix the egg yolks,

sugar and vanilla in a bowl until slightly lighter in colour. Pour the hot liquid onto the egg yolk mixture, mixing continuously. Add this mixture back into the pan and cook on a medium heat, stirring continuously, until the mixture coats the back of a spoon (85°C). Cool in a cold-water bath. For best results chill the mixture in a sealed container in the fridge for 4 hours or until it reaches 10°C.

5 Pour the mixture into the Magimix Gelato Expert and select the gelato setting. The machine indicator light will flash slowly once the desired consistency is reached.

Note: If serving from the freezer, defrost for 15 mins at room temperature – gelato is denser and should be served at around -8°C vs around -13°C for ice cream.

BLACK TO THE FUTURE

Australian knife brand Furi do things a little differently when it comes to designing kitchen knives and this unique and innovative approach has made them stand out in the industry.

Take, for example, their new limited edition Jet Black range which combines superior cutting performance with the innovative Furi reverse-wedge anti-fatigue handle. The matte, jet black oxidised finish will stand out in any kitchen while being highly scratch-resistant and providing a tactile texture.

Crafted to complement wooden and stone kitchen finishes and to be the centrepiece of your kitchen, Furi Stone Knife Blocks have been thoughtfully designed to securely store your knives and keep them in pristine condition. Universal slots allow you to organise the knives in the positions that suit you. 18+

Wrendale Designs Child’s Melamine Plate & Bowl Set

RRP: £15.00 Harts Price: £12.00

HELLO BABY

This beautiful ‘Little Wren’ collection from Wrendale is perfect for new arrivals or parents-to-be. Featuring the most gorgeous baby animal illustrations and soft pastel colours, this collection will be cherished for years to come.

Wrendale Designs Baby Record Book

RRP: £18.00 Harts Price: £16.10

Wrendale Designs Child’s 3 Piece Cutlery Set

RRP: £15.00 Harts Price: £12.00

Wrendale Designs Money Box

RRP: £20.00 Harts Price: £16.00

Wrendale Designs Little Paws Hat and Mitten Set

RRP: £12.00 Harts Price: £10.80

To see our full collection of Wrendale products, visit us in-store or online at hartsofstur.com

Wrendale Designs Child’s Melamine Divided Plate & Bowl Set

RRP: £15.00 Harts Price: £12.00

HOST WITH THE MOST

To view the full Dexam Sintra collection, visit us in-store or online at hartsofstur.com

BIA International Share Set of 4 Round Bowls Grey Harts Price: £25.00

Dexam Sintra Glazed Terracotta Olive Dish Duck Egg RRP: £12.50 Harts Price: £11.25

Dexam Sintra Mango Wood Spotted Salad Servers Stone RRP: £15.00 Harts Price: £13.50

Dexam Sintra Glazed Terracotta Jug Green RRP: £25.00 Harts Price: £22.50

Dexam Sintra Mango Wood Spotted Salad Bowl Ink Blue RRP: £35.00 Harts Price: £31.50

Dexam Sintra Mango Wood Spotted Salad Servers Ink Blue RRP: £15.00 Harts Price: £13.50

Dexam Sintra Glazed Terracotta Tapas Dishes (various colours available)

SMALL RRP: £12.50 Harts Price: £11.25

LARGE RRP: £20.00 Harts Price: £18.00

BIA International Share

A collection of modern and stylish serveware available in a choice of earthy colours. Perfect for any occasion.

BIA International Share Set of 2 Square Bowls Terracotta Harts Price: £15.00

BIA International Share Set of 2 Rectangular Bowls Green Harts Price: £18.00

Dexam Sintra Mango Wood Spotted Chip and Dip Bowl Stone RRP: £35.00 Harts Price: £31.50

Dexam Sintra Recycled Glass Oil Drizzler Ochre RRP: £12.00 Harts Price: £10.80

Dexam Sintra Glazed Terracotta Oil Drizzler Duck Egg RRP: £6.00 Harts Price: £5.40

Samuel Groves, the leading British cookware and bakeware manufacturer, shows off the brilliance of British design and manufacturing as proven by their range of stainless-steel cookware.

Few suppliers of hospitality products go back as far as Samuel Groves. The Birmingham-based manufacturer of kitchen equipment began in 1817, founded by Samuel Groves Snr, who started by making brass candlesticks. By the 1870s, now under the management of Samuel Groves Jr, who took over in 1866, production had expanded to include electroplated teapots and trays and by the 1910s, the business was a significant exporter of these kinds of products.

Henry Groves (1862-1936), was the third and last generation in the family firm and was listed in the 1881 census as having the occupation of Metal Spinner, a process still used at today. In 1917 Samuel Groves was registered as a Limited company. Moving to Musgrave Street, Hockley in 1921.

Business continued to boom, particularly during WWII, when Samuel Groves won a major government contract to produce aluminium trays along with many other items for the War Office and the Ministry of Works. This included the Sirius Incendiary Bomb Shield which utilised the existing serving tray tooling.

THE MAGIC OF THE MERMAID

Samuel Groves war work helped create the foundations of the modern business, which in turn, gained a major boost from the introduction of the Mermaid brand in the 1950s. Molly the Mermaid first appeared in the 1920s. The MD at

Samuel Groves won a major government contract to produce equipment for the War Office and the Ministry of Works, including the Sirius Incendiary Bomb Shield.

The purchase of Samuel Groves by U Group Ltd. in 2014 was the beginning of a new chapter. Under the leadership of Lee McDonagh, who demands nothing but the best, the company continues to develop new products and utilise new materials, all of which are being manufactured at the U Group premises in Yardley Birmingham.

Samuel Groves encompasses all facets of manufacturing including metal cutting, presswork, metal spinning, welding, fabrication and injection moulding. In addition, they are able to design and manufacture their own tooling in house. 2017 also saw U Group Ltd. purchase Utensa, to increase in bakeware manufacturing capacity.

the time saw a statue of a little mermaid in an antique shop and brought her back to Birmingham where she took up residence in the foyer of the factory. She has since proved to be an enduring logo that is instantly recognisable.

ONWARDS TO THE FUTURE

The move into larger premises in Norton Street, Birmingham in 1965 enabled the company to expand its interests in cookware, bakeware, hollowware and utensils. Manufacturing operations were reinforced with the acquisition of the assets of G.W.Pearce & Co in 1995, which led to Samuel Groves becoming the original manufacturer of Agaluxe accessories for Aga Rayburn ovens and in 2002 with the acquisition of Buncher & Haseler, best known for its Longlife brand.

RRP: £117.50 Harts Price: £94.00

Samuel Groves Classic Stainless Steel Triply 26cm Chef’s Pan

SAMUEL GROVES CLASSIC STAINLESS STEEL TRIPLY COOKWARE

Constructed utilising a 3-ply design, Classic Stainless Steel Triply cookware provides an optimal cooking experience that is both durable and beautiful. The three layer construction features an aluminium core throughout both the base and sides of the pan to conduct heat quickly and evenly, while the interior and exterior are made from stainless steel which utilises an elegant brushed finish to add to the modern look of your kitchen, and makes cleaning quick and simple. The combined thickness of 3mm provides a perfect balance between durability and weight, making these pots and pans highly resistant to warping or denting.

RRP: £117.50

RRP: £175.00

RRP: £112.50

RRP: £102.50

Harts Price: £82.00

Samuel Groves Classic Stainless Steel Triply 28cm Frying Pan

Samuel Groves Classic Stainless Steel Triply 30cm Roaster

Harts Price: £140.00

Samuel Groves Classic Stainless Steel Triply 26cm Paella Pan

Harts Price: £94.00

Samuel Groves Classic Stainless Steel Triply 16cm Saucepan with Lid

Harts Price: £90.00

S E E + S H O P

For our full range of Samuel Groves cookware and bakeware, come and browse our store or visit us online at hartsofstur.com

MERMAID BY SAMUEL GROVES HARD ANODISED BAKEWARE

The unique dark finish of the Mermaid hard anodised range is the by-product of an electrochemical process that hardens the outer layer of aluminium to produce an indestructible surface, moreover, the solid sturdy body will not buckle or warp in the oven. Typically, it is twice as hard as stainless steel and its surface will never peel, flake or blister. Over time, if used correctly, Mermaid hard anodised products will develop a natural patina that will make them virtually non-stick.

Mermaid by Samuel Groves Hard Anodised 6 Hole Yorkshire Pudding Tray Harts Price: £43.00

Mermaid by Samuel Groves Hard Anodised 14” Roasting Dish Harts Price: £50.00

Mermaid by Samuel Groves Hard Anodised 14” Baking Tray Harts Price: £40.00

Mermaid by Samuel Groves Hard Anodised 12” Roaster With Integral Handles Harts Price: £40.00

Mermaid by Samuel Groves Hard Anodised Companion Trio Set This handy companion set includes a baking pan, baking dish and a baking sheet Harts Price: £70.00

SAMUEL GROVES COPPER INDUCTION COOKWARE

Copper is the best heat conductor among all materials used in cookware production. Copper allows the cookware to reach high temperatures quickly, and cool down as soon as it is removed from the heat source - giving you maximum control when cooking. The cookware’s interior is lined in stainless steel, meaning it is non-reactive to acids and alkalines, and is safe to use and easy to clean. Stainless steel handles complete this stunning collection.

RRP: £136.00 Harts Price:

RRP: £220.00 Harts Price: £176.00

RRP: £160.00

RRP: £200.00 Harts Price: £160.00

RRP: £240.00

RRP: £125.00

Samuel Groves Copper Induction 18cm Casserole Pan with Lid Copper induction cookware is comprised of four layers: The core aluminium and stainless steel layer distribute heat quickly and evenly throughout the cookware, preventing hotpots and sticking during cooking. The stainless steel interior makes the pan easy to use and clean, and the external layer of copper gives the pan a unique, stunning appearance. The copper induction cookware is finished off with a stainless steel base, making it suitable for all cooking hobs, including induction.

Samuel Groves Copper Induction 16cm Tapered Milkpan

£108.80

Samuel Groves Copper Induction 26cm Paella Pan

Harts Price: £128.00

Samuel Groves Copper Induction 26cm Splayed Saute Pan

Samuel Groves Copper Induction 20cm Frying Pan

Harts Price: £100.00

Samuel Groves Copper Induction 20cm Saucepan with Lid

Harts Price: £192.00

THE BUYERS’ GUIDE BOWLED OVER

Plates, bowls and everything in between – whatever you need to make meal times a real experience.

RRP: £35.00 Harts Price:

RRP: £76.00 Harts Price: £60.80

Denby Impression Charcoal Diamond Small Plate

RRP: £16.00 Harts Price: £14.40

Mason Cash Originals Reactive Cream Bowl 16.5cm

RRP: £6.00 Harts Price: £5.00

Portmeirion Water Garden 12 Piece Tableware Set

RRP: £133.00 Harts Price: £54.95

Portmeirion Botanic Garden 4 Piece Set

RRP: £45.00 Harts Price: £36.00

Morris & Co Mixed Set of 4 26cm Bisto Pasta Bowls

Cath Kidston Painted Table Ceramic Large Serving Bowl 26cm

£31.50

KitchenCraft Brights Glazed Stoneware Bowl Set of 4

RRP: £28.49 Harts Price: £22.96

RAVE REVIEWS

Bought some of the Bamboo set for my new kitchen. I’m up in Lancashire so I was surprised at how fast they were sent. Very happy to purchase from this company again.

Suzanne R

Le Creuset Bamboo Stoneware 22cm Pasta Bowl

RRP: £22.00 Harts Price: £16.50

Typhoon World Foods Noodle Bowl With Chopsticks

RRP: £12.00 Harts Price: £9.00

Denby Impression Charcoal 12 Piece Tableware Set

RRP: £136.00 Harts Price:

Royal Botanic Gardens Kew Living Jewels Dinner Plate 27cm Green

Harts Price: £14.00

Spode Brocato Round Charger Plate

RRP: £23.50

Harts Price: £18.80

£108.80

Butter dishes are a great way to keep butter not only to hand, but fresh as possible

Typhoon Living Cream Butter Storage & Spatula Set

Price & Kensington Sweet Bee Butter Dish

RRP: £14.50 Harts Price: £13.06

Back to the grind

Season to perfection

Cole & Mason London 18cm

Gloss Gift Set

Price: £55.00

RRP: £12.50 Harts Price: £8.75

T&G Pride Of Place Butter Dish Cool Grey

RRP: £25.00 Harts Price: £18.76

OXO Good Grips Salt & Pepper Grinder Set

RRP: £47.50 Harts Price: £40.38

Barbary & Oak Hoxton Vintage Salt & Pepper

RRP: £59.99 Harts Price: £23.95

Herdy Salt and Pepper Grey

Harts Price: £23.95

Cath Kidston Painted Table Ceramic Budgie Salt & Pepper Shaker Set

RRP: £20.00 Harts Price: £18.00

Red

Harts

EGGCELLENT ACCESSORIES

Perfect for every table

Disney Forest Fawn Bambi Egg Cup Harts Price: £19.95

DRH Egg Coddler Clare Mackie ‘Raining Eggs’

RRP: £13.00 Harts Price: £11.70

Price & Kensington Sweet Bee Egg Cups Set Of 2

RRP: £9.00 Harts Price: £8.10

English Tableware Company Bee Happy Egg Cup

RRP: £5.99 Harts Price: £4.19

Catherine Lansfield Inga Stacking Egg Cups Harts Price: £12.95

Herdy Egg Cup Blue Harts Price: £15.95

KitchenCraft Traditional Blue Hen Porcelain Egg Cup

RRP: £3.69 Harts Price: £2.95

On the sauce

Add flavour and a touch of personality to your table

Wrendale Designs Cow And Duck Oil & Vinegar Set RRP: £47.50 Harts Price: £38.00

W.M.Bartleet & Sons Mint Sauce Boat with Saucer Green 177ml Harts Price: £16.00

Le Creuset Cerise Stoneware Gravy Boat 460ml RRP: £37.00 Harts Price: £29.60

RAVE REVIEWS

Bought as a present, together with small milk jug, for my stylish daughter-in-law. She was delighted with it saying it was just what she would have chosen for herself! The price was competitive and the delivery tracked and on time. Excellent service all round.

Christine F

Artisan Street Condiment Pots RRP: £24.95 Harts Price: £21.95

Le Creuset Cerise Oil & Vinegar Set

RRP: £40.00 Harts Price: £32.00

Judge Table Essentials Honey Drizzle Pot & Dipper RRP: £15.40 Harts Price: £8.95

Artisan Street Mini Sauce Jug RRP: £5.95 Harts Price: £4.96

Sophie Conran Sauce Jug & Mini Ladle White RRP: £43.00 Harts Price: £32.26

On the table

Since opening their first store in 1972, Sur La Table has been taking our friends over the pond by storm and their colourful, fun tableware has now hit the shelves at Harts. With everything from bowls to dinner plates to mugs to glassware and even oven gloves, if it belongs on a table, Sur La Table have you covered.

Sur La Table Colour Me Happy Set of 4 Mixed Colour Espresso Cups Harts Price: £25.00

Sur La Table Colour Me Happy Orange Pasta Bowl Harts Price: £12.00

Sur La Table Colour Me Happy Blue Dinner Plate Harts Price: £12.00

Sur La Table Colour Me Happy Bamboo Hand-Shaped Salad Servers Harts Price: £12.00

Sur La Table Colour Me Happy Set of 5 Bamboo Tray & Dipping Bowls Harts Price: £25.00

Sur La Table Colour Me Happy Blue Round Bamboo Tray Harts Price: £35.00

Sur La Table Colour Me Happy Set of 2 Blue Handmade Stacking Tumblers Harts Price: £20.00

Sur La Table Colour Me Happy Blue Handmade Glass Carafe Harts Price: £25.00

Sur La Table Colour Me Happy Multi Coloured Stripes Double Oven Glove Harts Price: £25.00

Sur La Table Colour Me Happy Set of 2 Multi Coloured Stripes Tea Towels Harts Price: £20.00

FILTERED TO PERFECTION

Refresh and hydrate with Brita’s range of water filters

Brita Marella Cool White Water Filter Jug +12

Maxtra Pro All-IN-1 Filters

RRP: £70.99 Harts Price: £49.96

Transform your tap water into deliciously filtered water with a Brita water filter. The filter cartridges are made up of a finely woven mesh, a natural microcarbon derived from coconut shells, powerful ion-exchange pearls, and a highperformance mesh that effectively reduces chlorine, impurities, lead, and copper in your water. Brita provides a sustainable alternative to bottled water, producing freshly filtered water that not only tastes better but also helps prevent the buildup of limescale in your kettle and coffee machine, prolonging their lifespan.

Brita Style Cool Blue Water Filter Jug

RRP: £36.99 Harts Price: £24.95

Brita Marella XL Blue Water Filter Jug

RRP: £31.49 Harts Price: £21.95

Brita Maxtra Pro Limescale Expert 6 Pack

RRP: £41.49 Harts Price: £34.95

Brita Marella XL White Water Filter Jug

RRP: £31.49 Harts Price: £21.95

RRP: £27.00

BAKE A STATEMENT

Raise your baking game with everything you need for mixing and measuring

RRP: £22.00

RRP: £22.50

RRP: £15.00

RAVE REVIEWS

RRP: £27.78

Really happy with my purchase. Lovely colours and the item matches my Forest mixing bowl. Prompt service and I will be ordering from Harts of Stur again.

Sheena T

Tala Originals 11” Mixing Bowl

Harts Price: £15.00

Mason Cash In The Meadow S24 Tulip Mixing Bowl 24cm

Harts Price: £21.60

Mason Cash In The Forest Measuring Spoons

Harts Price: £9.76

Mary Berry At Home Measuring Cups

RRP: £22.95 Harts Price: £19.95

OXO Good Grips 500ml Glass Measuring Cup With Lid

Harts Price: £18.70

Pebbly Large Glass Measuring Jug 1 Litre

Harts Price: £19.96

Judge Kitchen 5kg Digital Bowl Scale

RRP: £30.80 Harts Price: £19.96

Taylor Pro Touchless TARE Black Digital Dual Kitchen Scales 5Kg (11lbs / 5 litres)

RRP: £25.99 Harts Price: £21.95

WIN this incredible Magimix 5200XL Premium Food Processor WORTH £490!

WHAT’S IN THE BOX?

3 x BPA-free bowls

2 x stainless steel Sabatier blades

2 x grating discs (2mm & 4mm)

2 x slicing discs (2mm & 4mm)

BlenderMix ring (for smooth blending)

Dough kneading blade

Egg whisk

Citrus press

XL Extra press (juicing attachment)

Extra 3 slicing and grating discs

Spatula

Storage box for blades and discs

Recipe book

Magimix invented the first food processor in 1963, and this multifunctional appliance continues to be a masterpiece of utility and design. It is built better to last longer and transforms the way you prepare food. Its versatility, ease of use and efficiency combine to make light work of laborious kitchen tasks, making both everyday and elaborate homecooked food easy, fast and achievable.

The Magimix 5200XL Premium Food Processor is perfect for catering for up to 8 people and includes everything you’ll need to slice, grate, chop, whisk, blend, juice, press and knead. It’s the only food processor to be awarded Quiet Mark certification and, with a 30-year motor guarantee, will bring joy to your kitchen for years to come.

THE LIST

Kilner Mash & Store Set

RRP: £24.00 Harts Price: £19.20

OXO Good Grips 3 in 1 Avocado Slicer

RRP: £10.00 Harts Price: £8.50

Typhoon World Foods Avocado Bowl

RRP: £5.00 Harts Price: £3.50

Classic Guacamole

This simple yet delicious guacamole dish can be made in no time, taking only 10 minutes to make. Enjoy with tortilla chips.

2 medium avocados

1 fresh lime

¼ red onion

Handful cherry tomatoes

2-3 sprigs of coriander

1 fresh small green or red chilli (optional) Salt & pepper to taste

1 Ensure avocados are ripe and ready to eat.

2 Finely chop the red onion, tomatoes, coriander and chillies. Mix everything together apart from the chillies. Add lime juice then season with salt and pepper.

3 Add the silicone band to the mashing basket then place it on top of the jar.

4 Scoop the avocado into the mashing basket and mash with the handled tool until you’ve reached the desired quantity and consistency.

5 Remove the mashing basket then add the rest of the ingredients into the jar, combining gently.

6 Add the chillies to taste.

7 Add the lid to keep fresh in the fridge or serve from the jar directly.

Rainbow Pad Thai with Seasonal Veggies

SERVES 4

RECIPE BY HILL & VALE

100g peanuts

2 carrots

1 courgette

1 red pepper

Small bunch of chard

2 eggs, beaten

3 nests of rice pad Thai noodles (around 200g)

100g beansprouts

15g fresh coriander, freshly chopped

15g fresh Thai basil

1 fresh lime

FOR THE SAUCE

100ml vegetable stock

2tbsp soy sauce

1 tsp chilli powder

4 tbsp white wine vinegar

4tbsp brown sugar

Juice of ½ a lime

1 Begin by cutting the veggies into long strips to match the shape of the noodles.

2 Mix all the Pad Thai sauce ingredients together in a small bowl. Stir well and set to one side.

3 Heat a small pan and dry fry the peanuts on a medium heat for 4-5 minutes stirring occasionally so they don’t burn. Remove from the pan and transfer to a pestle and mortar to cool before lightly crushing.

4 Cook the rice noodles according to the packet instructions then drain and put to one side.

5 While the noodles are cooking, heat the oil in a separate frying pan or wok if you have one and add the veg. Cook for 3-4 minutes until tender and crisp. Lastly, add in the chard and cook for a further minute until wilted.

THE LIST

6 Remove the veggies from the pan/wok and add the noodles. Fry for 1 minute, pour over the sauce and toss until evenly coated for further 2 minutes.

7 Move the noodles to one side of the pan and pour in the beaten eggs. Let the eggs cook for 30 seconds before combining with the noodles.

8 Transfer the veggies back into the pan with the bean sprouts, half of the crushed peanuts and half of the herbs. Mix together with the noodles and sauce and cook for a further 1-2 minutes. Serve immediately with a squeeze of fresh lime and a sprinkle of peanuts and remaining herbs.

Stoven 34cm Heavy Gauge Non-Stick Wok

RRP: £42.00 Harts Price: £21.00

Mason Cash Heritage Pestle & Mortar

RRP: £16.00 Harts Price: £12.80

Crispy Rice Salad

A great salad is all about the texture and flavour; this crispy rice salad levels up in both those areas. Packed with crispy character and classic Thai flavours that marry sweetness, spiciness and saltiness, this salad is perfect as a side or on its own.

SERVES 4

FOR THE RICE:

200g easy cook rice

Vegetable oil, for frying

1 tbsp fresh ginger, finely grated

1 head cabbage (sweetheart, white or red)

2 spring onions, roughly chopped

1 large carrot, grated

FOR THE DRESSING:

2 tbsp dark soy sauce

1 tbsp fish sauce (or light soy sauce)

1 tbsp lime juice

1 tbsp agave syrup

2 garlic cloves, crushed

FOR THE GARNISH:

A large handful of fresh coriander, roughly chopped

A handful of fresh mint leaves, roughly chopped

Half a red onion, thinly sliced

1 Cook the rice according to the instructions, then drain to make sure there’s no water left. Spread the rice out on a baking tray and allow to cool completely at room temperature. Leave overnight in the fridge to dry out.

THE LIST

RRP: £15.00 Harts Price: £7.50

2 The next day, pour enough oil into a large frying pan to cover the base of it generously. Heat over a medium-high heat. Test the temperature by dropping a grain of rice into the oil, if it starts to bubble it is ready.

3 Turn the heat down to medium-low then take a handful of rice and add it to the oil. Stand back as the oil will bubble up and may spit. Once the rice has reached a golden colour, remove from the oil with a slotted spoon to a plate lined with some paper kitchen towel. Repeat this two more times so you have about 3 handfuls of crispy rice.

4 Remove the pan from the heat and decant most of the oil into a heatproof container, leaving some oil in the pan.

5 Return the pan to the heat. Add the ginger and cook over a medium-low heat for 1

minute. Add the cabbage and cook for 4-5 minutes, stirring often, until softened slightly. Add the remaining cooled rice, the spring onions and grated carrot and stir together in the pan on the heat.

6 In a jug, mix all of the dressing ingredients together. Pour over the rice and vegetables in the pan and stir to coat.

7 Tip the contents of the pan out onto a serving dish. Top with the crispy rice, coriander, mint and red onion. Eat warm.

NOTE If you’re finding that the oil is spitting excessively when frying, the rice is still too moist. You need to dry it out a bit more before frying. To do this, transfer the tray of rice to an oven heated to 100°C and let it toast for 10-15 minutes in there, stirring occasionally, until it feels dry.

OXO Good Grips

Silicone Slotted Spoon

RRP: £11.00

Harts Price: £9.35

RRP: £17.99

£11.99

Lemon Cod with Oat Crumb & Spinach

SERVES 2

½ tbsp olive oil

3 shallots, finely chopped (approx 100g)

25g oats

1 tsp LoSalt

1 lemon

2 cod loins (approx 200g each)

200g cherry tomatoes

200g spinach

1 Preheat the oven to 200˚C/Gas Mark 6.

2 Line a baking tray with foil.

9 Divide between two plates and top with the cod and tomatoes. Serve with the remaining lemon cut into wedges. COOK’S

3 Heat the oil in a small frying pan and fry the shallots for 3-4 minutes until golden.

4 Add the oats and cook for 1-2 minutes.

5 Stir in the chives, LoSalt, lemon zest and juice of ½ a lemon. Season with black pepper.

6 Press the oat mixture on top of the cod loins and place on the prepared tray. Add the cherry tomatoes.

7 Bake for 15-20 minutes or until the cod is cooked through.

8 Meanwhile, place the spinach in a large bowl with a splash of water, cover with clingfilm and microwave on high until just wilted.

THE LIST

Ravenhead Essentials

480ml

Set Of 4 Disco Super

Hiball Glasses

RRP: £9.00

Harts Price: £6.00

Red Velvet Smoothie

This velvety smoothie is a blend of pink and red fruits and vegetables. From Vitamin C, A, B9, Potassium, Manganese and antioxidants known as polyphenols, this health packed smoothie is the perfect breakfast drink, made with the help of a blender.

SERVES 2, RECIPE BY DUALIT

200g punnet of strawberries

1 punnet of raspberries

½ a sweet red pepper

1 small baby beetroot (cooked)

Juice of ½ a lime

500ml apple juice

1 tsp natural honey or agave

1 Add the strawberries, raspberries, red pepper and beetroot into the large blender jug of the Dualit 700W Hand Blender.

2 Add the apple juice and squeeze in the lime.

3 Use the Blender Shaft to blend until super smooth.

4 Add a teaspoon of honey or agave syrup only to sweeten the smoothie slightly – adjust this amount to your own personal preference.

Dualit Hand Blender 700W

RRP: £100.00 Harts Price: £90.00

Homemade Sauerkraut

Want to improve your gut health? Try out our easy homemade sauerkraut recipe in our 5 Litre Fermentation Jar.

3.7kg/8lb fresh green cabbage (core removed)

Fresh filtered water

5 tbsp of salt

1 Thinly slice cabbage and place into a bowl. If you like crunchy sauerkraut slice your cabbage slightly thicker. Sprinkle with salt.

2 Using a muddler or wooden spoon, muddle and bash the cabbage for 10 minutes. This releases the liquid and creates a natural brine for the cabbage to ferment in. Continue until you have enough water to cover the cabbage.

3 Pack cabbage tightly into the Kilner® jar. Always ensure you leave a 2.5 inch/6.5cm headspace and add the water.

4 The liquid should cover the cabbage by at least 1cm.

5 Add the Kilner® Silicone Sheet & Glass Weight on top of the cabbage, used together, they weigh down the cabbage, keeping it submerged under the liquid.

6 Clean the rim of the jar removing any debris. Place the lid on top of the jar and insert the airlock into place. Fill the airlock with water and leave to ferment at room temperature (18°C - 24°C) for 1-4 weeks. Check daily that the lid is firmly down and secure. If the lid has raised, then push back into position.

7 After the first week, we recommend that you taste your sauerkraut every couple of days until the desired flavour and texture is achieved.

8 It can take up to 4 weeks for desired taste to be achieved. External factors like room temperature and thickness of cabbage can affect the process.

9 Once you are happy with your sauerkraut, store in the refrigerator or transfer to Kilner® Jars. Consume within one month.

Kilner 5 Litre Fermentation Set

RRP: £50.00 Harts Price: £40.00

THE LIST

Cole & Mason Strethall Ceramic Salt Pig

RRP: £20.00

Harts Price: £12.95

Mary Berry At Home Wooden Spoon 36cm

RRP: £5.95 Harts Price: £5.35

PICNIC SEASON IS HERE!

The spring and summer seasons are perfect for getting outside and letting the sun wash away those winter blues, so why not make a celebration out of the good weather by enjoying some good food along with it?

Picnic season is upon us and Navigate is bringing summer to us early with their latest designs. Their Strawberries and Cream range brings you a quintessentially British collection perfect for dining alfresco whether you’re heading to a festival, planning a picnic in the park or you’re spending your summer camping. Alternatively, their Three Rivers range provide a classic design that can be used all year round, suiting everything from BBQs, picnics, weddings and garden parties.

Summerhouse

Summerhouse by Navigate

Summerhouse by Navigate Strawberries & Cream Decorated Wine Glass

Three Rivers 2 Person Backpack with Contents RRP: £59.99 Harts Price: £53.99

Summerhouse by Navigate Strawberries & Cream 4L Personal Coolbag Pink Stripe RRP: £14.99 Harts Price: £13.49

Summerhouse by Navigate Strawberries & Cream Set of 4 Bowls RRP: £14.99 Harts Price: £13.49

Summerhouse by Navigate Strawberries & Cream Decorated Tumbler RRP: £4.99 Harts Price: £4.49

Summerhouse by Navigate Strawberries & Cream Set of 4 Plates RRP: £14.99 Harts Price: £13.49

Three Rivers 2 Bottle Carrier RRP: £19.99 Harts Price: £17.99

Three Rivers 150 x 135cm Picnic Blanket RRP: £24.99 Harts Price: £22.49

Summerhouse by Navigate Strawberries & Cream Set of 4 Stacking Tumblers RRP: £14.99 Harts Price: £13.49

Summerhouse by Navigate Strawberries & Cream 18L Family Coolbag Navy RRP: £24.99 Harts Price: £22.49

HELLO SUMMER (PUDDING)

Summer Fruit Pudding

This simple and easy, 3-ingredient summer fruits pudding recipe is perfect for beginners. Packed full of summer berries, its best enjoyed with fresh cream or ice cream.

SERVES 4

1.25 kg Summer Berries, of your choice washed and dried (if includes strawberries, keep these separate)

175g Golden Caster Sugar

7 slices Day-old White Bread, with crusts cut off

1 Put the sugar and 3 tablespoons of water into a large saucepan and heat gently until the sugar dissolves. Bring to the boil for about a minute then add all fruit, except the strawberries. Cook on a low heat for about 3 minutes, stirring occasionally until the fruit is softened, still intact and is surrounded by red juice.

2 Place a sieve over a mixing bowl and tip in the fruit and juice.

3 Line a Size 36 pudding basin with some cling film letting the edges overhang by 15 – 20cm.

4 Cut four pieces of bread in half to give 2 lopsided rectangles per piece. Cut two slices into four triangles each and leave the final piece whole.

5 Dip the whole piece of bread into the juice for a few seconds to coat it and push it into the bottom of the basin. Dip the rectangular pieces one at a time and press around the basin’s sides so that they fit together neatly alternately placing wide and narrow ends up.

6 Spoon in the softened fruit, adding the strawberries as you go.

7 Dip the bread triangles into juice and place on top of the basin, trimming off any overhanging bread. Keep any leftover juice for later. Next, bring the cling film up and loosely seal it. Place a plate on top of the basin and keep it weighed down with tins etc. Leave to chill overnight.

8 To serve, open out the cling film then put a serving plate upside-down on top of the basin and flip it over. Serve with the leftover juice, berries and cream.

THE LIST

Sophie Conran Small Footed Cake Plate

RRP: £48.50 Harts Price: £36.37

Tala 18cm Sieve

Stainless Steel

RRP: £11.50 Harts Price: £7.50

Mason Cash In The Forest Cream Pudding Basin 16cm

RRP: £10.50 Harts Price: £8.40

Carole Edwards appeared on season 13 of The Great British Bake Off, and more recently on the 2023 Christmas Bake Off. Born in the West Country, Carole now lives near Sherborne, in Dorset with her husband, Michael. She is also a regular customer at Harts of Stur!

Mini Fruit Tartlets

This is a lovely easy recipe for a light summer dessert, cheap to make, up against what the bakeries and supermarkets charge for them! They look so professional, and they are super easy to do.

SWEET SHORT CRUST PASTRY

250g plain flour

100g icing sugar

100g unsalted butter

2 medium egg yolks

1 beaten egg

Margerine for greasing

Water to bind

Or if you have no time to make the pastry, shop bought is fine.

CREME PATISSERIE

100g caster sugar

4 medium egg yolks

40g cornflour

500ml full-fat milk

2 vanilla pods or 1 teaspoon vanilla paste

40g butter

FRUIT

Raspberries/Strawberries, or any soft fruit you fancy.

GLAZE

Raspberry or strawberry jam depends on what fruit you are using.

Water to thin

TO MAKE THE SWEET PASTRY

1 Sift the flour and icing sugar together into a large bowl.

2 Rub the butter until the mixture resembles fine breadcrumbs, you of course can speed things up by using a food processor if you prefer.

3 Add the yolks and water, until it is soft dough.

4 Wrap the dough in clingfilm and place in the fridge for 30 mins.

While the dough is resting, let’s make the creme patisserie.

1 Whisk together the sugar, yolks and cornflour, then set aside.

2 Pour the milk into a pan, spilt the vanilla pods with a knife, scraping out the seeds, and put seeds and pods into the milk. If you have no vanilla pods, I find 1 teaspoon of vanilla paste works as well, bring to the boil, remove from the heat, and rest for 10 mins.

3 After 10 mins start whisking again the sugar/egg mixture, and very slowly pour the hot milk into the mixture, whisking all the time, return the mixture into the pan, and heat gently, stirring now continuously until the mixture thickens, remove from the heat.

4 Sieve the mixture into a bowl, this will remove the pods. Then cover with clingfilm directly on the surface of the custard, this is to stop skin forming.

5 Set aside, and chill before using.

MAKING PASTRY CASES

1 Preheat oven to 170°C fan or 190°C, 375F or Gas 5.

2 Roll out the pastry, about the thickness of a pound coin and line the greased tartlet tins, the ones with removable bottoms are best and prick the bottom with a fork.

3 Place some parchment paper in the bottoms, with some baking beads, or dried beans, and place in the oven on a baking sheet for 15 mins, this is what you call baking blind.

4 Take out the cases, remove the parchment paper and beads and brush the beaten egg on the bottom of the cases, this helps seal them, and return to the oven for 5 mins or until cooked. Leave to cool.

THE GLAZE

1 Take a good tablespoon of jam, and a tablespoon of water heat in the microwave, heat until you see bubbles.

2 Sieve to get any lumps of fruit and seeds out, set aside.

ASSEMBLY

1 Pipe or spoon the chilled creme patisserie into the pastry cases.

2 Arrange the fruit neatly on top.

3 Brush the fruit with glaze and chill.

4 Lovely served with cream or ice cream or just on their own. Measuring

RRP: £17.95

RRP: £8.99

RRP: £48.00

Harts

Stir Fry Satay Prawn Noodles

SERVES 4

350g medium egg noodles

30g coriander

2 cloves garlic, crushed or finely sliced

1 vegetable stock cube

¼ cup light soy sauce

¼ cup sriracha

¼ cup smooth peanut butter

2 tbsp sesame oil

½ cup of water

1 courgette, sliced into batons

2 tsp ginger paste

300g raw large King prawns

GARNISH

Spring onion

Coriander

Chilli flakes

Lime juice

1 This receipe requires everything to be pre-prepared, pre-measured, pre-chopped and ready to add to the wok, because it is very fast once you start cooking.

2 Cook the noodles as per packet instructions, drain and set to one side to add later.

3 For the satay sauce, take a large mixing bowl and mix together the garlic, soy sauce, ginger paste, sriracha, and the peanut butter to make smooth sauce. Set aside.

4 Place the wok on a medium heat and add the sesame oil. Add the stock cube and one cup of water and stir to make a stock for 2 minutes.

5 Add the courgette and cook for another 2 minutes.

6 Add the prawns, stir and cook for 1 minute until the colour of the prawns starts to change, add in half the coriander and stir for another minute, before adding the sauce.

7 Stir everything together, then add in the pre-cooked noodles. Make sure everything is coated and piping hot.

8 Serve and garnish with the remaining coriander, spring onion, chilli flakes and lime, if desired.

THE LIST

CATH KIDSTON

Renowned for its distinctive prints, ditsy florals and vintage charm, Cath Kidston designs are entwined with British culture. These new collections are no exception! From English garden roses to red London buses, this is the best of British design that’s been given a playful twist.

Pick and choose between prints and their corresponding textiles and ceramics to create your dream tablescape such as this Strawberry Garden collection.

Cath Kidston Oh My Heart Set of 4 Cork Backed Coasters

RRP: £6.00 Harts Price: £5.40

Cath Kidston Cowgirl Rodeo Double Oven Glove

RRP: £20.00 Harts Price: £18.00

Cath Kidston Affinity Ditsy Easy Adjust Apron

Cath Kidston Feels Like Home Glass Worktop Saver

RRP: £14.00 Harts Price: £12.60

Cath Kidston 30 Year Icons Stanley Mug

RRP: £10.00 Harts Price: £9.00

Bright and breezy, this ditsy apron is a colourful choice to keep splatters and spills at bay when cooking and baking in the kitchen.

RRP: £25.00 Harts Price: £22.50

Cath Kidston Feels Like Home Set of 2 Egg Cups

RRP: £10.00 Harts Price: £9.00

Cath Kidston Friendship Gardens 12 Piece Dinner Set

Reminiscent of Victorian chinaware, this delightful 12 piece set features a gently scalloped edge which provides a delicate and soft silhouette.

RRP: £139.00 Harts Price: £125.10

Cath Kidston Summer Birds

Set of 4 Cork Backed Placemats

RRP: £18.00 Harts Price: £16.20

Cath Kidston Floral Fields Billie Mug

RRP: £10.00 Harts Price: £9.00

Cath Kidston Painted Pansies Blue Twisted Handle Billie Mug

RRP: £10.00 Harts Price: £9.00

Cath Kidston Billie Goes To Town

Set of 2 Tea Towels

RRP: £18.00 Harts Price: £16.20 S

To view the full Cath Kidston range, visit us online at hartsofstur.com

Cath Kidston Feels Like Home Rectangular Platter

RRP: £16.00 Harts Price: £14.40

Cath Kidston Feels Like Home 900ml Teapot

Enjoy an afternoon cuppa from this perfectly proportioned teapot. A matching sugar bowl & spoon set and milk jug are available for a coordinated look.

RRP: £30.00 Harts Price: £27.00

BUGATTI

It isn’t all about horse power and miles per gallon when it comes to Bugatti

Add a distinctive touch of style to your home as well as your driveway with Bugatti’s comprehensive range of technically advanced products. Made with innovation in mind and sporting a modern, contemporary design, Bugatti’s kitchen range is designed to complement your home, offering a dash of personality and style with the quality you have come to expect.

Bugatti Jackie Kettle Matt Black Handle Harts Price: £263.00

Bugatti Vera Easy Kettle Red Harts Price: £193.00

Bugatti Giulietta Kettle Gold Harts Price: £263.00

Bugatti Vela Evolution Blender Green Harts Price: £193.00

Bugatti Volo Toaster White Harts Price: £193.00

Bugatti Vita Juicer Yellow Harts Price: £175.00

Bugatti Diva Coffee Machine Cream Harts Price: £1049.00

ABOUT HARTS

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

BUYING ONLINE AT HARTSOFSTUR.COM

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

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

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

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

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

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

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

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

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

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

VISIT OUR SHOP

Our store is located in the North Dorset market town of Sturminster Newton, Station Road, Sturminster Newton, Dorset DT10 1BD

Tel: 01258 472420 Email: sales@hartsofstur.com

OPENING TIMES:

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

THE HISTORY OF HARTS

A family business for over 100 years.

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

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

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

1970 – Harts of Stur becomes a major manufacturer of farming equipment. 1979 – Eddie’s son, Philip, joins the business and the transformation from agricultural suppliers to country department store begins.

1994 – Harts takes its first steps into mail order.

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

2003 – Continued growth leads to bigger retail premises.

2006 – Philip is joined by sons Johnathan and Graham.

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

2017 – First edition of Kitchen magazine is published.

2018 – Latest incarnation of the company website is launched.

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

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

Award-Winning Family Business

Here are some of our latest achievements:

Housewares Awards 2023 - Winner in 4 categories

Excellence in Housewares Awards 2023 WinnerIndependent Cookshop of the Year

Direct Commerce Awards 2023 Winner - Homes & Interiors

www.hartsofstur.com