Avery warm welcome to edition 23 of Kitchen. Recently, the team at Harts has been incredibly busy. Visibly, they have gone above and beyond this summer to bring you a feature-packed edition backed up by an array of outstanding new products, and spent time in the shop ensuring our ranges and displays match these exciting new launches. Behind the scenes we have strengthened our customer service and warehouse teams along with some major upgrades in software systems to continue to bring you an award-winning purchasing and delivery experience.
Our purchasing teams have searched high and low for amazing new brands. Among many new introductions covering all departments we have added new listings from Graef and Gastroback. This along with range extensions from existing brands, new seasonal and trending designs in clothing and bedding and our fantastic new partnership with Samura knives (as pictured on the front cover) have made it exceptionally difficult to choose what to include.
We are based in beautiful, rural North Dorset, surrounded by wonderful countryside and would like to introduce you all to a future star, Julius Roberts (Life On The Farm, page 18) who is an advocate for full selfsufficiency. He shares some amazing recipes including an outstanding Tarragon Roast Chicken.
Harts are lucky enough to have as a long standing customer, and great friend of the company, Plumber Manor. A hidden gem, with an established reputation among visiting celebrities, dignitaries and those in the know, it is a traditional country manor house hotel, serving fine food and delivering amazing service. Louis Haskell, Head Chef at Plumber Manor, shares one of their recipes: the Citrus Cured Salmon which is simply incredible.
Years in development and demonstrating a faultless combination of design, features and reliability, and launched in time for Christmas, is the new range of KitchenAid bean to cup coffee machines (page 24). I apologise for having mentioned the dreaded “C” word but it is coming fast and therefore we have a tasty mince pie recipe (page 56) and a perfect Christmas dinner guide (page 62). We will also soon launch a Christmas gift guide, full of gift ideas and inspiration.
The range of the issue is Dualit (page 30). Featuring British design and manufacture, the classic toaster, handmade in the UK, is one of the best available. A brand that has been on our radar for years is Villeroy and Boch, and we are over the moon with their new ranges. For all those cutting tasks, and with robust, contemporary designs as well as traditionally styled favourites, Samura knives blend age old tradition with cutting edge technology. To finish is a sleekly-designed, feature-led range of electricals from Caso. Their energy-efficient, time saving range of hot water dispensers, ice cube maker and wine cooler are perfect for gifting. Tis (nearly) the season to be jolly. Please everyone, enjoy a relaxed and enjoyable end of 2024. From all of us at Harts, we wish you a wonderful autumn/winter season.
Graham Hart Managing Director
In this issue
RAVE REVIEWS
5 Harts Stir – inspiring new products this season
10 Material Gains – cosy up with new bedding and bath towels
14 Seasonal Recipes – comforting and warming recipes
18 Life on the Farm – hearty recipes from Julius Roberts
24 You Call The Shots –KitchenAid’s new espresso collection
27 Seasonal Cookware & Bakeware – what’s hot for autumn & winter
30 Kitchen Icon – the history of Dualit
36 On the Table – Villeroy & Boch
39 Buyer’s Guide – the best kitchen appliances
48 On the Countertop – Caso Design
50 Kitchen Essential – spatulas
51 WIN – a Dualit Classic Kettle and 4 Slot Toaster
52 Hungry Harts – more seasonal recipes
58 Range of the Issue – Samura Knives
62 Harts How To – prepare, serve & enjoy the perfect Christmas dinner
66 Harts Love – Disney Traditions by Jim Shore
With thanks to Le Creuset, Kuhn Rikon, Kilner, Nordic Ware and Mason Cash for their recipes.
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.
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 Harts team member is that they’re first to see new products. Here, four members of staff tell us which they would love to be taking home this season.
AIDEN HYDE WAREHOUSE ASSISTANT
ZWILLING J A HENCKELS Professional S Self-Sharpening 7 Piece Knife Block Anthracite
RRP £399.00 HARTS PRICE £299.25
I have been looking for a knife set with a block for a while when I spotted this. I like the look of the stylish Anthracite block and it includes all the knives I would need at home when cooking plus a pair of handy shears. The ceramic sharpening elements sharpen the knife blades every time they are put in and out of the block.
ARCHIE GILBERT SALES ASSISTANT
GASTROBACK Design Multifunction Oven Air Fry & Pizza
HARTS PRICE £229.90
With less than a month before I start university and not being the best cook, I am looking for a quick and easy way to make great tasting meals and snacks. The Gastroback Design Multifunction Oven Air Fry & Pizza is the ideal solution. It has loads of functions and pre-set programmes and will be the perfect companion to take with me to university.
BRIDGET MOGRIDGE CUSTOMER SERVICES
FINAL TOUCH LED Rotary 4 Bottle Bar Caddy
HARTS PRICE £70.00
I am looking forward to getting the Final Touch LED Rotary 4 Bottle Bar Caddy. Perfect for entertaining over the festive season and also ideal for gatherings in the garden in the summer, the caddy takes up to 4 bottles so there is something for everyone and great for mixing your own cocktails and drinks at home. The caddy also features an LED light for added ambience.
SAMPSON CAWLEY HR MANAGER
LUCY’S FARM Silly Friesian Moo Cow Regular Mug
HARTS PRICE £13.00
I really love the fun and quirky Lucy’s Farm collection, featuring a great range of charming animal characters based on original paintings. Each of the designs features a farm animal and a local scene based in Dorset and the surrounding area. My favourite is the Silly Friesian Moo Mug, a great addition to my kitchen. These mugs are great for gifting to friends and family as part of a growing collection.
HARTS STIR
Graef
With over 100 years of experience, Graef has upheld its strong tradition while continually evolving to meet the needs of the modern kitchen. By blending craftsmanship, innovative technology, and a keen sense of design, Graef has become synonymous with quality in the kitchen appliance industry.
GRAEF
GRAEF Black 4 Slice Toaster
PRICE £129.00
GRAEF Black Milk Frother
Lucy’s Farm
LUCY’S FARM
Vivienne the Chicken Double Oven Gloves HARTS PRICE £22.50
BUGATTI Aphrodite Stainless Steel 24 Piece Cutlery Set in Gallery Box HARTS PRICE £180.00
Mikasa
Designs
Fizz isn’t just for water anymore. With the Sage InFizz Fusion, you can add bubbles to juice, tea, cocktails, wine, and even re-fizz soda using the innovative FusionCap. The included 1L bottle allows for convenient storage in the fridge for later enjoyment.
La Rochere
SAGE the InFizz Fusion Sparkling Carbonator Black Truffle
HARTS PRICE £178.95
LA ROCHERE Bee
Footed Tumbler
Gold Rimmed 260ml
LA ROCHERE Tisaniere Bee Tea and Infuser Set 270ml
RRP £30.00 HARTS PRICE £27.00
LA ROCHERE Bee
Whisky Tumbler
LA ROCHERE Bee
Stemmed Wine
Gold
English Tableware Company
MATERIAL GAINS
Freshen up your bedroom ready for the colder months with a new duvet set. Whether you opt for calming pastel hues or bright and vivacious patterns, there’s nothing better than snuggling up under crisp and cosy bedding. A set of new fluffy towels will transform mundane bath-times into a spa-like experience.
CATHERINE LANSFIELD
Double Duvet Set Charcoal
PRICE
CATHERINE LANSFIELD
Damask Jacquard
Pair
CATHERINE LANSFIELD
Inga Leaf King Duvet Set Teal
LE CHATEAU
Velvet Seat Pad Taupe
SEE+SHOP
Huge selection of bedding available online at https://www.harts ofstur.com/living/ home/bedding.html
HAPPENING AT HARTS
Our latest news and views
Crowds Flock to our Open Weekend
Hundreds of visitors and regular customers enjoyed our recent Open Weekend, which coincided with the Sturminster Newton Cheese Festival in September. This annual event draws large crowds to the area and is a yearly highlight for local residents. Our Open Weekend offers a fantastic opportunity for attendees to explore what we have to offer and snag a great bargain. Pictured above are Julie from KitchenAid and Cheryl from Dualit, who, along with Jack from Sage, provided in-store product demonstrations throughout the weekend.
Going back to our roots
It was fantastic to return to the Gillingham & Shaftesbury Show! We were regular attendees back in the 1960s and ‘70s when we were a leading manufacturer of farming equipment, but this year we participated as sponsors of the main ring at the now two-day event. Despite the weather’s attempt to dampen the mood, it was wonderful to catch up with many familiar faces and enjoy some of the incredible attractions, including the exciting camel racing.
Online Honours
Awards season is in full swing, and we are thrilled to announce that we’ve been named Online Retailer of the Year at the Housewares Awards. This marks the second consecutive year our website has earned this prestigious honour, recognised for its sleek, contemporary design. Pictured above is our Managing Director, Graham Hart, receiving the award from HR Manager, Sampson Cawley.
Sweet Charity
We continue to make regular contributions to the Harts of Stur Charity Account, enabling us to make a significant annual donation to support one or two local causes, benefiting the entire community.
For 2024, we have chosen the following charities:
WELDMAR HOSPICECARE: A Dorset-based charity providing specialist end-of-life care for adults with lifelimiting illnesses. Their compassionate services support patients and their families at home, in the community, and in their hospice—entirely free of charge.
PROSTATE CANCER UK: With one in eight men diagnosed with prostate cancer, this charity empowers men to navigate the disease. They provide essential resources to help understand risks, make informed treatment decisions, and feel supported throughout their journey.
THE RAINY DAY TRUST: The only UK charity dedicated to supporting individuals and families in need who have worked in the home improvement and enhancement industry.
As the weather turns colder, our garden department manager, Michael, advises the following tips to get the most from your garden
• As summer draws to an end and the lawn looks like it needs a boost, then a feed formulated for autumn to encourage root rather than leaf growth can be used in September and October.
• During late summer and autumn, spring bulbs are available to buy and plant out in readiness for a show of colour in 2025.
• It’s best to leave planting of tulip bulbs until the ground gets colder in November & December to avoid infection from viral or fungal infections in the soil.
• Have some fleece ready to cover tender plants and clean out greenhouses and insulate by lining with bubble wrap for storage of less hardy plants.
• Check greenhouse heaters are working and once watering equipment is no longer needed, store away to avoid damage from frost.
• Insulate outdoor taps and cover ponds with netting before the leaves start falling.
• Raise containers up with potfeet and remove saucers to allow free drainage which will help avoid waterlogging. Empty pots can be cleaned ready for use next year.
• Raked up leaves gathered in bins or bags (with holes punched in for drainage) will create leaf mould which can be used to improve the soil once rotted down.
• In later winter and early spring, roses can start to be pruned and climbing roses trained into place if needed.
• In the New Year, seed potatoes and onion sets will become available to buy, ready for planting out in the spring.
Spinach and Ricotta Conchiglioni
SERVES 6-8
Cooking Time: 1 hour
Prep Time: 30 minutes
INGREDIENTS
For the bechamel sauce
1.5 litres of milk
150g butter
150g cake flour
240g mature cheddar, grated
Sea salt and freshly ground black pepper, to taste
For the stuffing
500g baby spinach, washed
250g smooth ricotta cheese
100g crumbly ricotta cheese
1 lemon, zested
2 garlic cloves, finely chopped
Sea salt and freshly ground black pepper, to taste
100g parmesan, grated (optional)
500g conchiglioni rigati pasta shells
METHOD
To make the bechamel, heat the milk in a saucepan until just warm and set aside. In a large casserole, melt the butter over a medium heat until foamy, quickly add the flour and whisk until a smooth roux is formed. Reduce the heat to low and whisk for 2-3 minutes to cook out the raw flour. While continuing to whisk, slowly add the warm milk in a steady stream and continue to whisk until the sauce is thickened and smooth. Add the grated cheddar and season to taste. Set aside and place cling film on the surface of the sauce as to not form a skin. Boil a large casserole of salted water and cook the pasta for 10 minutes. Drain, rinse, and set aside (pasta water should always be well seasoned).
Preheat the oven to 180C. To make the filling, place the spinach in a large bowl and pour boiling water over. Allow to sit for 1 minute then strain and rinse. Squeeze out as much water as you can and dry the spinach with kitchen towel. Finely chop the spinach and place in a large bowl with the remaining stuffing ingredients and season well. Place the stuffing in a piping bag and set aside. Remove the plastic from your bechamel and warm slightly over a low heat whisking while you do so. Pour the warm bechamel into a Le Creuset 32cm Heritage Rectangular Dish and spread out evenly. You may not need all the bechamel, simply freeze any remaining bechamel for your next pasta. Nestle the pasta shells in the sauce and once the entire surface is covered, stuff each shell with the ricotta spinach stuffing. Sprinkle over grated Parmesan cheese if you like and bake for 40-50 minutes until golden and bubbly. Serve immediately.
LE CREUSET White Stoneware 32cm Heritage Rectangular Dish HARTS PRICE £62.00
LE CREUSET Signature White Cast Iron 24cm Round Casserole HARTS PRICE £305.00
RIEDEL Veloce Set of 2 Riesling Wine Glasses RRP £62.50
PRICE £49.95
Duromatic Spiced Ginger Mini Puds
The Kit List
SERVES 4
Cooking Time: 2 hours
INGREDIENTS
Juice & zest of 1 lemon
50ml brandy
100g sultanas
60g glace cherries
60g stem ginger
50ml stem ginger syrup
40g candied peel
METHOD
In a large bowl mix together all the wet ingredients; the sultanas, the glace cherries, the stem ginger and the syrup, the candied peel, the juice and zest of the lemon, the brandy, and the 2 eggs.
Allow the mixture to sit while you prepare the pudding bowls and baking sheets. You will need 4 x mini pudding bowls (209ml), the non-stick variety are perfect.
You will make lids out of baking parchment, cut 4 circles which are 3cm larger than the diameter of the tops of the pudding bowls. You will need to slice into the edges, x 8 cuts just shy of the bowl top diameter.
Now spray the insides of all four
2 eggs
50g brown sugar
30g suet
50g flour
30g breadcrumbs
Spray oil
Chocolate sauce
Vanilla ice cream
bowls, and place the trivet inside the Duromatic pressure cooker, fill with water just up to the trivet.
Mix the dry ingredients into the wet, the suet, the flour, the breadcrumbs, the brown sugar and fill the 4 pudding bowls 3/4 to the top. Cover each pudding bowl with a baking parchment lid, folding down the sides and securing with an elastic band.
Heat the Duromatic pan on a medium/ high heat and place the puds onto the trivet. Close the lid and pressure cook at level 2 for 2 hours.
You can either serve now, or wrap them in baking parchment and foil and store in a cool, dark place for up to 6 months. To reheat you can pressure cook for 15 minutes at level 2.
Serve this decadent dessert with a drizzle of chocolate sauce and a scoop of vanilla ice cream
KUHN RIKON Duromatic Inox 24cm/4L
Pumpkin Soup with Sauerkraut
Embrace the flavours of the season with a hearty pumpkin soup enriched with the zesty goodness of sauerkraut. This delightful autumn-inspired dish is rich, creamy, and brimming with earthy pumpkin, perfect for those cozy evenings in.
Prep Time: 30 minutes
Cooking Time: 1 hour
INGREDIENTS
For the pumpkin soup
1 medium pumpkin or squash
2 tbsp olive oil
1 onion, sliced
3 cloves garlic, sliced
1 tsp fresh ginger, grated
1 tsp ground turmeric
1 tsp cumin seeds
1 tsp ground coriander
750- 850ml veg stock
2 tbsp sun dried tomato paste
For the cabbage sauerkraut
1 kg white cabbage finely chopped/grated
2 tsp sea salt
1 tsp cumin seeds
Recipe developed and photographed by @rebelrecipes
METHOD
To make the sauerkraut, finely chop or grate the cabbage. Transfer to a large bowl. Add the salt and mix well. Sprinkle in the cumin seeds.
Massage the mix for a few minutes to release the liquid. The cabbage will soften. In the large fermenting jar add the mix with the juices. Make sure the mix is submerged in liquid and there are a few inches clear at the top. Add water if needed.
Cover the mix with the silicone sheet and press down so everything is submerged in liquid. Top with glass weight. Replace the silicone lid on top and secure the air lock. Add water and top with the lid.
Leave to ferment for three days (check everyday that the cabbage is fully submerged in liquid). Taste every day until you’re happy with the taste. Then transfer to the fridge to store (up to 5 months).
To make the soup, pre heat your oven to 180C. Peel the pumpkin and remove the seeds. Chop up the pumpkin and add to a large baking tray with the olive oil, salt and pepper. Roast the pumpkin for approx 30-40 minutes or until soft.
In the meantime, add the oil and onions to a large pan and fry for approx 10 minutes until soft.
Now add the garlic, ginger and spices and fry for a further minute or so. Add the pumpkin back to the pan with the veg stock and sun dried tomato paste.
Simmer for 5 minutes. Season well and blitz until smooth with an immersion blender.
To serve, top the soup with creamy tahini and sauerkraut.
LIFE ON THE FARM
Julius Roberts is a first-generation farmer and restaurant-trained chef on a mission to live a self-sufficient life down on his family smallholding in Dorset
After a year at London’s Noble Rot chef Julius Roberts was tired of the crushing hours and longed for a simpler life. Desperate to reconnect with the natural world and grow his own food that was as incredible as the seasonal produce brought into the restaurant every day, Julius left the city for a small farm in the west of England. Four piglets - Snap, Crackle, Pop and Alby - quickly turned into chickens, goats, a flock of sheep and a growing vegetable patch, but a life still underpinned by a love of delicious, unfussy food. He began documenting this journey on Instagram and has captivated legions of followers and influential fans.
Now, three years into this adventure, Julius shares honest tales of farming life and thoughtful recipes to encourage us all to cook with the seasons.
The Farm Table, Julius’ debut book, follows a calendar year on his Dorset small-holding. It is an outstanding collection of over 100 recipes inspired by the British countryside, making the most of affordable, seasonal ingredients. This is food to comfort and inspire, whether you’re feeding your family or cooking for yourself.
Passionate about seasonality, welfare and the environment,
The Farm Table is the first book from chef and farmer Julius Roberts, and offers simple, seasonal recipes and tales from his Dorset small-holding. Each chapter has a mix of smaller plates, veggie dishes, fish and meat, with a few delicious yet easy puddings to finish. Julius’ relaxed approach inspires the reader to adapt recipes to what’s in season; to think of recipes as ‘ways’ rather than rules to adhere
Julius shows us how to make the most of nature’s bounty, from crisp, crunchy apples in the autumn, pink rhubarb in the winter, asparagus in spring and the first summer strawberries. Helping us to eat produce at its prime, when it’s bursting with flavour and at its most nutritious, rooting us in the seasons and connecting us to nature, wherever we are.
Julius’ first 6-episode primetime TV series, Taste of the Country, aired in 2022 and he has further TV upcoming.
to. From quick pastas, soups and stews using store cupboard ingredients to warm and fill you up on cold, bitter days, to longer recipes for slower days which relish the process and bubble away in the background of a busy kitchen and share with those you love.
Published in hardback by Ebury Press, £27. Main image credit: Sourcy Films
Chicken & Ricotta Meatballs in Broth
with Orzo, Cr è me Fra îche & Dill
In the darker days of autumn as the ominous gloom of winter descends, I often find myself yearning for a bowl of healing chicken soup. We make quite a few versions at home and it’s rare there’s not a pot of broth bubbling on the stove. Sometimes I boil a whole chicken with a load of veg, then strip off the meat and throw it back into the broth with a dollop of aïoli. Mum makes a great soup of blended chicken with a ton of tarragon, wonderfully nourishing to combat the lurgy. But here we have a much-loved classic, with the addition of these divine meatballs, which are zingy with lemon and rich with ricotta. They have the most delicate texture and are light and juicy as can be.
SERVES 6 INGREDIENTS
For the meatballs
6 boneless, skinless chicken thighs
120g fresh breadcrumbs
150g ricotta
1 egg yolk
a generous bunch of fresh tarragon (15–20g), finely chopped zest of 1 unwaxed lemon
10g flaky sea salt and a generous crack of pepper olive oil, for frying
For the broth
1 large onion, finely chopped
3 celery sticks, finely sliced
3 carrots, halved lengthways and finely sliced
1.7 litres really good chicken stock
250g orzo
20g fresh dill, finely chopped
20g fresh parsley, finely chopped crème fraîche, for serving
METHOD
To make the meatballs, roughly chop the chicken, then place in a food processor and blitz to a paste. Add the rest of the meatball ingredients apart from the oil and blitz again until well combined.
Take a small amount of the mixture and roll into a patty, then fry in a large, heavy-based pan with a splash of olive oil until golden on each side – this should only take a few minutes. Remove, leave to cool, then have a taste. This should give you an idea of the seasoning, so adjust the rest of the mixture as necessary. Once you have done so, roll the rest of the mixture into small meatballs.
Fry in batches until golden on all sides, taking care not to overcrowd the pan and adding more oil as necessary.
Set the meatballs aside on a large plate or tray while you cook the vegetables.
Using the chicken fat that has rendered from the meatballs, fry the onion with a pinch of salt for 10–12 minutes, until completely soft and sweet, taking care it doesn’t brown.
Add the celery and carrots, fry for a few minutes, then add the chicken stock. Put the lid on the pan and bring up to a simmer for about 10–15 minutes, until the veg is tender. Then add the meatballs and orzo and cook for another 6–8 minutes, until the pasta is al dente.
Taste for seasoning, then stir through the herbs and serve in warm bowls with a dollop of crème fraîche.
Tarragon Roast Chicken
There are recipes in this book that I love because they are interesting, there are those that I love for their simplicity, and there are those that I find myself making again and again. This is the latter, a great roast chicken, the heart of home cooking and one of life’s great pleasures. I relish the ritual, my family’s fight over the wings, the secret chef ’s treats of the oysters, the leftover sandwiches and bubbling stocks. There is no meal that makes me feel more at home. In my mind, there are three keys to a good roast chicken... juicy meat, brown salty skin and most importantly a ton of sauce. And it’s the sauce of this chicken that really sets it apart: handfuls of tarragon, lashings of cream and a proper dollop of mustard, which when combined with the cooking juices, garlic and wine creates a truly epic mouthful.
SERVES 5 INGREDIENTS
1 organic chicken
3 tbsp olive oil
1 whole head of garlic
250ml quality double cream
a 20g bunch of fresh tarragon, stalks removed, roughly chopped
1 large heaped tbsp Dijon mustard a glass of dry white wine
METHOD
Preheat your oven to 220C fan and start by spatchcocking the chicken. To do this, turn it over and cut along one side of the spine from the tail to the neck. Then turn it over, open out the two sides and press down hard to flatten it. Your butcher will gladly do this for you. Lay the chicken in a large, high-sided roasting tray, season generously with salt on both sides and leave for an hour at room temperature so it loses the chill of the fridge.
When ready, generously drizzle the skin with olive oil and work it into all the nooks and crannies. Smash the head of garlic and hide the cloves underneath the chicken, then roast in the oven for 20–30 minutes, until the skin begins to turn golden brown. Meanwhile, mix the cream, tarragon and mustard in a bowl and season well with salt and pepper. After 20–30 minutes, turn the oven down to 140C fan, take out the chicken and pour a generous glass of white wine into the tray. Then pour the tarragon cream all over the chicken and place back in the oven for 30–40 minutes until it’s ready. To judge when it’s cooked, I check the deepest part of the thigh with a temperature probe, looking for 65–70C. If you don’t have one, prod this point with a skewer and ensure the juices run clear. At this point, remove from the oven and leave to rest for 15 minutes, covered loosely with a bit of foil. Carve straight into the tray and serve as you like, with lots of the sauce, garlic and a zingy green salad.
I love a good cake and this is just that. Juicy, moist and wonderfully light, but most importantly, not too sweet. It sings with warm flavours from the spices, while the walnuts provide an earthy and satisfying crunch. The pears are first cooked in a caramel until sweet and tender, and you then pour the batter over and bake the cake upside down. Once cooked, you turn out the cake and let the caramel trickle into the sponge below. All it needs is a spoon of crème fraîche and you will be happy as can be. I find this cake lasts a good few days, especially if you keep it covered. Just gently warm any leftover slices in a low 140C fan oven before you tuck in, which brings it back to life.
Pear & Walnut Upside-Down Cake
MAKES 8 SLICES INGREDIENTS
For the caramelised pear topping
6 ripe pears
50g butter
80g soft brown sugar juice of 1½ lemons
For the cake
200g butter, softened
200g caster sugar
4 eggs seeds from 5 cardamom pods
3 cloves
100g walnuts
200g self-raising flour
4 tsp baking powder
5g sea salt
1 tsp ground cinnamon
100g sour cream
For serving crème fraîche or double cream
METHOD
Peel the pears, then cut into quarters lengthways removing the cores with a sharp knife. Place a wide frying pan on a medium heat and add the butter. When it begins to melt, add the pears, cut side down, then sprinkle the soft brown sugar over the top and shimmy the pan, using the weight of the pears to mix the sugar into the butter. Squeeze in the lemon juice and cook down for 8–10 minutes, until the pears have softened and the butter and sugar have become an amber-coloured caramel. Remove the pears and arrange cut side up, fat side out in a 9-inch cake tin (you may not need all of them). Ideally don’t use a springform tin, as the small gap allows the caramel to trickle out. But if you have to, use some baking parchment to create a seal (if possible, you want the cake touching the metal sides as this creates a lovely crust). Leave the caramel bubbling on a low heat to reduce further until it is properly thick, then pour over the pears.
Preheat your oven to 180C fan.
For the cake, you can either mix with an electric whisk or use a stand mixer. Place the softened
butter in a large bowl and add the sugar. Whisk until the butter is pale and fluffy, scraping down the sides a few times to make sure it is evenly incorporated. With the mixer running, add the eggs one at a time, making sure each one is thoroughly mixed before adding the next, or the butter may split.
Grind the cardamom seeds and cloves in a pestle and mortar, then pour into a bowl. Bash the walnuts in the pestle and mortar or crush them in a folded tea towel, using a rolling pin. You want to keep a chunky texture. Mix the flour with the baking powder to ensure it’s evenly distributed. Sift, then add to the butter with the salt, cinnamon, ground spices and walnuts. Mix these dry ingredients into the batter, then stir through the sour cream. Pour the cake batter over the pears and lightly even out the top.
Now, remembering that all ovens are different, place in the middle of your oven for up to an hour, until the cake is set. After around 30 minutes, I turn the heat down to 160C fan to make sure the top doesn’t get too dark. Keep an eye, but don’t open the door or you risk the cake deflating. After
about 50 minutes, give the cake a jiggle – if the middle is at all wobbly it’s not cooked yet. To test, insert a skewer into the middle and when it comes out clean it’s ready.
At this point, remove from the oven and leave to sit for 15 minutes, then place a chopping board gently on top of the cake. Flip the cake and board, then remove the tin and you should have a beautifully risen cake with juicy caramelised pears on top. I like to serve it warm, with crème fraîche or double cream and a coffee. It stays juicy for a good few days – just warm up a slice in the oven at 140C fan.
At Home, You Call The Shots
Welcome to extraordinary coffee every day
Unlimited lattes? Fabulous flat whites? Enjoy them all at home, just the way you like them with the new Espresso collection from KitchenAid
SEMI AUTOMATIC ESPRESSO MACHINE WITH BURR GRINDER
The KitchenAid semi-automatic espresso machine is crafted with a sleek, metal-clad design that blends effortlessly into your home. Built to last, it offers both style and precision, backed by a 3-year warranty and 10 years of repairability. Select from three premium colour options (porcelain, cast iron black or stainless steel) to match your interior aesthetic. Certified by Quiet Mark, this machine is one of the quietest in its class, ensuring a peaceful environment. Enjoy everything you love about espresso, right on your countertop.
KEY FEATURES -
· Smart dosing technology
· Removable bean hopper
· Multi-angle steam wand
Built-in burr grinder
Quiet Mark certified
· 2.5L water tank
· 15-bar pump and pressure gauge
· 3-year guarantee & 10 year repairability
FULLY AUTOMATIC ESPRESSO MACHINE KF6
Featuring a colour display screen, you can choose from 15 pre-set recipes, including espresso, Americano, cappuccino, and more. Personalise each drink to your taste with options for 1 or 2 shots, as well as adjustments for body, temperature, milk or coffee order, and volume. Plus, you can save your favourite custom settings across up to 4 user profiles, giving family and friends easy access to their preferred drinks.
KEY FEATURES -
· Removable bean hopper
· 6cm colour display
15 pre-set recipes
Auto milk froth & clean cycles
· Quiet Mark certified
· 2.2L water tank
· Fast heating technology
· 3-year guarantee & 10 year repairability
FULLY AUTOMATIC ESPRESSO MACHINE KF8
Bring the coffee house experience to your kitchen with this fully automatic espresso machine. Customise and enjoy all your favourite espresso drinks right at home. Made with freshly ground beans and your choice of steamed or foamed milk — including plant-based options — each drink is crafted just for you. Double espresso? Oat milk latte? Extra-hot Cortado? Simply press, and enjoy.
KEY FEATURES -
· Removable bean hopper
· 12.7cm touchscreen
40+ pre-set recipes
Auto milk froth & clean cycle
· Quiet Mark certified
· 2.2L water tank
· Plant-based mode
· 3-year guarantee & 10 year repairability
For those who are vegan or prefer non-dairy options, the plant-based drink mode lets you use alternatives like almond, oat, or soy milk. This fully automatic espresso machine accommodates plant-based choices with ease.
KUHN RIKON Duromatic Inox 22cm/7L Pressure Cooker with Long Handle RRP £263.95 HARTS PRICE £242.00
SCANPAN Fusion 5 Roasting Pan
RRP £189.00 HARTS PRICE £170.10
“ Love using these. Bought to work on new induction hob and they all really perform and are great to use plus price was good for quality like this. ”
STOVEN Soft Touch Induction 5 Piece Cookware Set
RAVE REVIEW
“ Such fun to add to my collection. Nordic Ware really are the best and always give perfect results. Thank you to Harts of Stur for such friendly and helpful service. Goods always arrive promptly and beautifully packed. ”
Anna P
STOVEN 30cm Heavy Gauge
TALA Performance Superior 3 Piece Cookware Set with Free Multi Steamer
GREENPAN Mayflower 3 Piece
OVER 75 YEARS OF BRITISH DESIGN AND INNOVATION. IT MUST BE DUALIT.
Over the past seven decades, Dualit has been guided by a passion for innovation and an unwavering commitment to sustainability.
Dualit products are designed to work well for a long time and each undergoes rigorous ‘life testing’ programmes as part of the design process. Replacement attachments and accessories are available for many Dualit products and their repairable products include the Classic Toaster, Classic Kettle and some Coffee Machines. If products are returned to them that have reached the end of their life cycles, the design allows them to disassemble them so components such as the steel, aluminium and power cords can be recycled. Dualit are continually looking at ways in which they can reduce their waste.
Small details make a big difference which is why Dualit can spend years refining the designs and functionality of their products.
Constant product innovation is not only the key to Dualit’s success but it’s what inspires them.
Since 1945, they’ve ceaselessly invented, created and pushed boundaries. They’ve never stopped listening to their customers and their aim to bring you products that combine reliability, performance and enduring design is unchanged. Their products are built to last and they take great care to ensure that they do.
“ At Dualit, we want to offer our customers something they can’t find anywhere else and we spend years refining the details to make your kitchen a happier place to cook. ”
Leslie Gort-Barten Managing Director
THE HISTORY OF
THE FOUNDER OF DUALIT
Max Gort-Barten was born in Germany in 1914 but was living in England when WWII broke out. After five years in the army, he bought a factory in Camberwell, London so he could manufacture his first invention of a cocktail shaker.
1940s
INVENTION IS IN THE GENES
Next, Max designed a dual-light electric fire, inspiring the Dualit name. His first successful product was a flip-sided toaster patented in 1946.
EXPLOSION IN DEMAND
Overseas demand for the Classic Toaster soared and together with its rising popularity in domestic kitchens, the factory was extended to cope with increasing order volumes. Dualit diversified its product range by designing its first coffee machines. In 1989, the Gort-Barten family celebrated as Max was awarded the MBE.
INNOVATION AND AWARDS
Leslie and Max designed the ProHeat element. Covered in a high performance, protective material the element increased efficiency, lasted longer and won a prestigious Millennium Award. ProHeat elements are still used in Classic Toasters today.
A CLASSIC IS BORN
Max designed a new commercial six slice toaster and the Gort-Barten family as well as local residents in Camberwell helped with production. Known today as the Classic Toaster, the current model has kept much of the original style and features.
1990s 1980s 1960s
COMMERCIAL SUPERSTAR
Max bought a new factory on the Old Kent Road in South London as Dualit continued to grow. He designed a waffle iron as well as a bun toaster. A slot selector was developed for the Classic Toaster –a vital design element that remains a key feature.
Our first coffee machine The Classic Range
NEW PREMISES, NEW PRODUCTS
Dualit moved to larger premises in West Sussex and Max’s grandson, Alex joined Dualit. Dualit launched a new toaster range for the first time since the Classic; the Lite Toaster had some similar characteristics but different features.
2000s 1970s
FROM CHEFS TO CONSUMERS
Max stepped down as Managing Director but Dualit remained in the Gort-Barten family as his son, Leslie joined. The Classic Toaster was given a new look, becoming popular in home kitchens and stocked in retail outlets such as John Lewis.
2010s 1950s
CHAMPIONING CHOICE
Dualit invested in a production facility to manufacture Nespresso ® compatible* coffee capsules, launched its own range and offered private label services. Leslie and Alex designed revolutionary tea capsules and compostable capsules.
2020s
LOOKING FORWARD...
Dualit will continue its efforts to make products more sustainable and to reduce waste. Leslie and Alex are leading Dualit into the new decade with exciting new appliances and coffee innovations on the horizon.
START YOUR DAY IN STYLE WITH DUALIT’S
Every Classic Toaster is hand-assembled from start to finish at Dualit’s factory in West Sussex. You’ll even find the name of the assembler who built your toaster on the base plate.
YOU COULD WIN THIS FANTASTIC DUALIT CLASSIC KETTLE AND TOASTER SET
Turn to page 51 for more details
The Classic Kettle features a ground-breaking replaceable element and Whisper Boil™ that drastically reduces unwanted boiling noise.
MAKING BREAKFASTS EXTRAORDINARY
Blending technical and practical elements with a striking aesthetic, the Architect range has been designed for the modern kitchen and has a distinctive, contemporary look. Interchangeable colour panels are available, for when you want to update your kitchen or simply fancy a change.
Boasting classic styling with a contemporary gloss finish, the ever-popular Lite range is thoughtfully designed with practical and convenient features. The Lite range is available in a selection of colours, to suit any kitchen.
DUALIT
DUALIT
DUALIT
ESSENTIAL KITCHEN ACCESSORIES
Whether you are an aspiring chef, avid home baker or even if cooking isn’t your favourite thing to do, Dualit’s Food Preparation collection is easy to use, reliable, super-efficient and of course looks fabulous on your kitchen worktop.
Their versatile kitchen assistants offer exceptional performance and seamlessly complement other products.
Dualit has just launched the multi-tasking hand mixer and hand blender in a stunning copper finish, joining the stylish Dualit copper family.
DUALIT Copper Hand Blender HARTS PRICE £98.95
DUALIT Copper Hand Mixer HARTS PRICE £78.95
DUALIT Hand Blender 700W
£100.00 HARTS PRICE £90.00
DUALIT Chrome Hand Mixer
BUT FIRST... Coffee
Enjoy barista-style coffee and hot chocolate in the comfort of your own home, thanks to Dualit’s coffee collection.
“ We want to create the ultimate at-home experience – exquisite hot chocolate, brilliant coffee machines and well-designed accessories for the aspiring home barista.” Natalie Harrison Head of Ecommerce & Marketing
DUALIT
DUALIT Espresso Coffee Machine
DUALIT Milk Frother Max HARTS PRICE £98.95
DUALIT Handheld Milk Frother and Hot Chocolate Maker HARTS PRICE £65.00
DUALIT Cocoatiser Hot Chocolate Maker Copper HARTS PRICE £69.95
Villeroy & Boch
Founded in 1748, Villeroy & Boch has grown into one of the world’s premier lifestyle brands, known for crafting living spaces and creating feel-good moments. Their commitment to high-quality standards is reflected in their exquisite ceramics and elegant porcelain
VILLEROY
New Moon
Expressive, functional, and minimalist – the New Moon collection offers a unique design, perfect for both everyday use and special occasions. The distinctive rim, shaped like a narrow crescent moon, creates a subtle asymmetry that defines the collection’s bold character.
New Wave
The New Wave collection, with its signature wave-like shape, is ideal for both daily use and special occasions. Each piece of premium porcelain offers endless possibilities for creative presentation.
Clean lines, distinctive material textures, and a subtle colour palette of black, grey, and white define this look. The dark decorative elements make the elegant white plates stand out brilliantly, creating a striking contrast. Whether featuring a granite or slate appearance, the Manufacture collection brings a captivating visual impact to your table.
VILLEROY
THE KIT
Kitchen Appliances
Your guide to Air Fryers, Bread Makers, Dehydrators, Electric Grills, Pizza Ovens, Slow Cookers and Multi Cookers
ir fryers are highly versatile appliances that use circulating hot air to give food a ‘fried’ texture with minimal oil. Their compact size and quick heating make them more energy efficient than conventional ovens, especially for cooking smaller portions.
Lord of the Fries
Air fryers can cook a variety of foods and are especially good at the following:
Fried foods: Chicken, onion rings, french fries, cheese sticks and fish.
Baked goods: Muffins, scones, cakes and brownies. Other dishes: Baked potatoes, fried rice, roasted vegetables, whole chicken, fritters and pork belly.
Bread Makers
Baking your own bread is easier than you might think, especially with a bread maker. These handy kitchen gadgets allow you to enjoy the aroma of freshly baked bread at home whenever you crave a slice of toast or a sandwich. Modern bread makers go beyond just baking simple loaves—they can create a variety of breads, including seeded and gluten-free options, and many models can also prepare pizza dough, sweet brioche, and even jam or yoghurt.
SAGE The Custom Loaf Pro Bread Maker
Dehydrators
Adehydrator uses warm air to gently preserve the nutrients and flavours in your food, allowing you to enjoy them anytime. Food dehydrators are perfect for creating tasty, healthy snacks, pet treats, fruit leathers, banana chips, vegetable crisps, jerky, and many other delicious treats.
Electric Grills
An indoor electric grill offers the same delicious charred flavour of a barbecue without the flames, hassle, or mess. It lets you create a feast indoors, no matter what the weather is doing outside. Grilling your food, whether you’re a meat lover or vegetarian, is a healthier alternative to frying, as long as you keep an eye on the amount of oil and marinade you are using. It also enhances the flavour of your dishes and can be more cost-effective to operate. Plus, without a traditional grate, you won’t lose any ingredients to the coals below! These grills are perfect for classic barbecue items like burgers and sausages, as well as more delicate foods like seafood, halloumi, vegetable skewers, toasted sandwiches, and even fruit!
JUDGE
Slow Cookers
There are many advantages to using a slow cooker. Coming home to a delicious, hot meal ready to be served is a convenient luxury that simplifies life. They can extract exceptional flavours from inexpensive cuts of meat and are more energy-efficient compared to conventional electric ovens. Slow cookers also provide a healthier cooking option, minimising fat and often preserving more nutrients than traditional methods. Moreover, slow cookers are straightforward to use with simple heat and timer settings.
JUDGE 1.5 Litre Slow Cooker
Litre Slow Cooker
Indoor Pizza Ovens
Indoor pizza ovens reach high temperatures to create perfectly puffed, authentically charred crusts, giving you a quick and easy way to enjoy true Italian-style pizza without the need for a large brick oven in your garden. Their rapid heating makes standalone pizza ovens not only more efficient but also more economical, and they’re versatile enough to cook a variety of foods beyond just pizza.
Multi Cookers
Need to bake a cake? No problem. Ready to sauté some veggies? A multi cooker can handle it. Multi cookers are extremely versatile. Whether you want to steam, simmer, or slow cook, this appliance has you covered. It can do it all while taking up minimal space on your kitchen counter or in your cupboards.
SAGE
SAGE The Risotto Plus (the Multi Cooker) HARTS PRICE £108.95
CASO DESIGN
Intelligent Kitchen Technology
Caso Design has been at the forefront of innovative kitchen technology since 2003 with the goal of creating kitchen appliances that are a pleasure to use. With modern technology, intuitive operation and beautiful design, they bring practicality and elegance to everyday life.
HOT WATER DISPENSERS – Packed with innovative features such as auto lock, water filter and removable water tank, the stylish and convenient hot water dispensers will save you time, money and energy.
WINE COOLER – Enjoyed by wine experts, the Caso Design wine cooler helps you to get the most of your wine by creating the optimal storage condition for your bottle.
ICE CUBE MAKER – Easily create ice cubes in as little as six minutes with a choice of size. The ice cube maker features a durable stainless steel casing, simple operation and the capacity to make 500g of ice in one hour.
CASO
CASO
KITCHEN ESSENTIAL
Whether you’re scraping the inside of a mixing bowl, flipping your favourite burgers, or serving up delicious pancakes, a spatula is an essential kitchen tool. You can opt for silicone spatulas, which are heat-resistant and perfect for non-stick pans, wooden spatulas for a classic touch, or stainless steel spatulas for a sturdier choice.
KITCHENAID 2 Piece
Silicone Spatula Set Empire Red
MASTERCLASS Soft Grip
Steel Spatula Grey
CREUSET Flint Spatula Spoon
GLOBAL GS-25 Plain Spatula
TAYLOR’S EYE WITNESS Rainbow Silicone Spatula
PETER RABBIT Classic Pattern Spatula Dark Blue
THE BREAKFAST CLUB
Win this Dualit Classic Kettle and 4 Slot Toaster Set
This fantastic prize, worth over £400, includes a Dualit Classic Kettle in Polished Stainless Steel, a Dualit Classic Vario AWS Polished 4 Slot Toaster and a set of sandwich cages.
HOW TO ENTER
For your chance to win this amazing Dualit prize, visit www.hartsofstur.com/competition and follow the simple instructions. Closing date March 30th 2025. Over-18s and UK residents only. For full Ts&Cs, visit www.hartsofstur.com/ promotional-terms-conditions
Duromatic Sweet Potato & Chickpea Curry
SERVES 2
Ready in 20 minutes
INGREDIENTS
1 tin chickpeas with liquid
1 large sweet potato - peeled and diced
2 tbsp curry powder medium
2 tbsp tomato puree
1 tsp garlic powder
1 tsp onion powder
1 tsp garam masala
1 cup water
1 tsp coconut oil
1 medium red chilli diced - more if you like it really spicy!
Handful of chopped coriander
For the garnish
Yoghurt
More coriander
Almond flakes
Roti breads
METHOD
Place the Duromatic pressure cooker on a medium heat. Pour in the oil then add the fresh chilli, the curry powder, the garam masala, onion powder and garlic powder.
Work quickly and add the tomato puree, then the tin of chickpeas with the liquid and give everything a good stir.
Add the sweet potato and the cup of water and stir, then close the lid.
Turn the heat to medium/high, and once you see the second red band stabilise the heat and cook for 10 minutes at Level 2.
Manual pressure release and serve!
The Kit List
SERVES 4
Prep time: 15 minutes
Cooking time: 20 minutes
INGREDIENTS
30ml olive oil
2 small onions, peeled and finely chopped
4 cloves garlic, peeled and finely sliced
Peel of 1 lemon
3 sprigs of fresh thyme
500ml Methode Cap Classique or sparkling wine
1.5kg fresh mussels, cleaned
Sea salt and freshly ground black pepper, to season
Fresh dill, to garnish
Fresh crusty bread, to serve
METHOD
Place a Le Creuset 30cm Signature
Shallow Casserole over medium heat and drizzle with olive oil.
Saute the onions until translucent and soft. Add the garlic, lemon peel and thyme and cook for a further 2 minutes.
Turn up the heat and add the mussels and MCC or sparkling wine.
Place the lid on and cook on high for 5-8 minutes until the mussels open and turn a bright orange colour. Turn down the heat to a simmer and season the sauce with salt and pepper to taste.
Reduce slightly and serve warm, garnished with dill and alongside crusty bread.
COOK’S TIP
Add half a cup of cream once the mussels are cooked, just before the sauce starts to simmer, for a creamy, luscious sauce.
Sparkling Wine and Garlic Mussels
This is the ultimate crowd pleaser and easy entertaining at its best! Minimum effort and maximum effect.
The Kit List
Shallow Casserole
Citrus Cured Salmon
with Smoked Trout and Horseradish Creme Fraiche
SERVES 4
INGREDIENTS
For the citrus cured salmon
300g salmon fillet, skin on and scaled
120g caster sugar
100g sea salt flakes
1 lime
1 lemon
Ground black pepper
For the horseradish creme fraiche
50g creme fraiche
25g creamed horseradish
Small squeeze of lemon juice
Pinch of salt
For the citrus dressing
1 lemon (zest and juice)
1 lime (zest and juice)
1 tbsp dijon mustard
2 tbsp olive oil
1 tbsp white wine vinegar
1 tbsp honey
You will also need
100g pack smoked trout
Micro herbs (purple shiso and coriander)
The Kit List
METHOD
Combine the salt, sugar and a few twists of ground black pepper.
Zest the lemon and lime, and juice half of each, add to the sugar and salt and mix together.
Place the salmon skin side down on a baking tray or glass dish, spread the mixture over the salmon evenly and cover. Put into fridge for 24 hours, turn the salmon so the fish is skin side up after 12 hours.
After 24 hours rinse the salmon and pat dry.
To make the horseradish creme fraiche combine the creme fraiche with the creamed horseradish, lemon juice and salt.
Combine the juice and zest of the lemon and lime, dijon mustard, olive oil, white wine vinegar and honey to make the citrus dressing.
To serve, spread the horseradish mixture onto the plate. Slice the salmon into 5mm thick slices. Arrange slices of the cured salmon and the slices of smoked trout on top of the horseradish creme fraiche. Garnish with the micro herbs and a drizzle of citrus dressing.
MEET THE CHEF
Louis Haskell
Louis Haskell is the head chef at the Plumber Manor Country House Hotel & Restaurant in Dorset. He embarked on his culinary journey right out of school at the age of 16, beginning with an apprenticeship at the Holbrook House Hotel in Wincanton. He then spent six months honing his skills at Homewood Park near Bath before joining Plumber Manor in August 2001. Under his leadership, the restaurant at Plumber Manor has become one of the busiest in North Dorset, a testament to Louis’s dedication to sourcing the finest ingredients and his exceptional talent for pairing flavours.
Easiest Chocolate & Vanilla Marble Bundt with Milk Chocolate Glaze
This is the classic Bundt that I grew up with in Austria, except my grandmother called it a kugelhuph. It has the same buttery swirls of vanilla and chocolate and it was served any time of the day - breakfast, afternoon tea, or in the eveningwhich I think is very civilised.
SERVES 8
INGREDIENTS
For the 10-cup Bundt pan
15g butter
15g cocoa powder
For the cake
50g cocoa powder
100ml boiling water
250g unsalted butter
300g golden caster sugar
4 eggs
1 tsp vanilla bean paste
A pinch of salt
175g plain flour
2 tsp baking powder
For the milk chocolate glaze
175g milk chocolate
110g unsalted butter
1 tbsp golder syrup
To decorate
Milk chocolate curls
METHOD
Preheat your oven to 160C fan / 180C / 350F / gas 4.
Melt the butter, then use a pastry brush to brush it evenly over the inside of a 10cup 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 cocoa powder, moving the pan from side to side to coat it evenly. Turn it upside down and give it a tap to remove any excess, then set aside.
To a small bowl, add the cocoa powder and boiling water and mix until you have a smooth paste. Set aside to cool.
Add the butter and sugar to a mixing bowl and cream together until pale and fluffy. Add the eggs one at a time, beating well between each addition, followed by the vanilla and salt. Fold through the flour and baking powder and then mix until just combined. Pour half the mixture into a separate bowl and add the cocoa paste to it. Mix until smooth.
Pour a layer of one of the batters into the prepared pan and then add a layer of the other colour, repeating until you’ve used all the batter. Drag a skewer through the mixture and swirl it gently around. Bake for 50 minutes or until
The Kit List
a skewer inserted into the cake comes out clean. Leave the Bundt to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Melt the chocolate, butter and golden syrup together in a small saucepan (or in a heatproof bowl in the microwave) and then pour over the Bundt. Allow to set, then decorate with chocolate swirls and serve. This Bundt will keep for up to 5 days in an airtight container.
25cm Wooden Pastry & Basting Brush
NORDIC WARE Buche De Noel Yule Log
Recipe taken from Bundt by Melanie Jackson, printed by Ebury Press
Frangipane & Cranberry Mince Pies
A fun and fruity twist on a festive classic. These frangipane and cranberry mince pies have a subtle flavour of marzipan and are sure to be enjoyed by the whole family
MAKES 24 PIES
INGREDIENTS
For the pastry
300g plain flour, plus extra for dusting
140g unsalted butter, cold and cut into cubes
55g lard, cut into cubes
3 tbsp water
For the frangipane
125g unsalted butter
125g caster sugar
2 tbsp plain flour
2 eggs
100g ground almonds
For the filling
400g mincemeat
100g cranberries, boil before adding to mincemeat
110ml water
110ml orange juice
190g sugar
METHOD
For the pastry add the flour, butter and lard in a mixing bowl. Rub together until it resembles breadcrumbs.
Add water and knead into a ball, wrap in cling film and chill for 15 minutes.
Preheat oven to 200C / 400F / gas 6.
For the Frangipane, beat the butter and sugar until light and fluffy, beat in the eggs until smooth. Then stir in the ground almonds and flour.
Boil the water and orange juice in a pan, add the sugar and dissolve. Add the cranberries and boil until soft,
The Kit List
drain and when cool mix with the mincemeat.
Roll the chilled pastry onto a lightly floured surface until 3mm thick, then cut out 24 rounds using a 10cm round cutter. Line the rounds into a muffin tray and place a teaspoon of the cranberry and mincemeat mixture in each pastry case.
Top each pie with a heaped teaspoon of frangipane mixture, then place completed tray into the oven and bake for 20 minutes until golden. Cool on a wire rack before dusting with icing sugar.
MASON CASH Cane S12
Light Christmas Pudding
Make this delicious recipe for a Light Christmas Pudding, so-named due to it’s a slightly lighter colour as it swaps suet for butter. The preparation time is quicker and the cook time is shorter than traditional Christmas puddings. This pudding doesn’t need to be cooked in advance so if you forgot to make your pudding in September, this is a great Christmas dessert to wow your guests over the festive period
Prep Time: 30 Minutes
Cooking Time: 6 Hours
INGREDIENTS
4oz plain flour
¼ tsp salt
¼ tsp nutmeg
¼ tsp mix spice
4oz soft tub margarine (plus extra for lining the basin)
4oz soft brown sugar
4oz white breadcrumbs
2 eggs (size 3), beaten
2 oranges, grated, rind and juiced
1 small apple, grated
2 tbsp brandy
4 tbsp Guinness
2oz nibbed almonds
2oz glazed cherries
1oz chopped mixed peel
1lb mix dried fruit
METHOD
Combine the brown sugar and margarine into you mixing bowl and mix into a smooth paste.
Add the sieved flour and breadcrumbs and mix well with a spoon.
Slice the two oranges in half and squeeze its juices using a juicer. Be careful to remove any pips from the juice before adding into the mix. Grate the rind of the orange and add to the mixing bowl and stir.
Next, add the almonds, nutmeg, mixed spice and salt into the mixing bowl and stir.
Crack two eggs into a small bowl and whisk with a fork for a few minutes until beat. Pour the beaten eggs into the mix and stir well.
Add the mixed peel, glazed cherries and mixed fruit and stir until the fruit is evenly spread in the mixture.
Grate one small apple and add this to the mixing bowl.
Next add the Guinness and the brandy and stir well. This will make the mixture quite moist.
Your mix is now complete! Carefully pour the mix into a pudding basin and smooth the top with a spoon. Make sure to butter your pudding basin before pouring the mix as this will make it easier to remove after baking.
Take some baking parchment, cut to size and tie a piece of kitchen string around the rim of the basin. The rim of the pudding basin is cleverly designed to hold the string in place whilst cooking.
Finally, put the pudding basin in a saucepan steamer and steam for approximately 6 hours. At this point, check the cake with a skewer. Once the skewer comes out clean, you’ll know your pudding is ready.
Once cooled, run a butter knife around the outside of the basin and place your serving plate on top of the basin, face down. Then simply turn the bowl over (whilst holding the plate in place) and remove your bowl and serve.
If you have made before the day, allow the pudding to cool in the basin. Uncover the baking parchment and wrap a clean sheet of foil around the
basin. This will keep in a cool, dry place for up to two weeks.
The Kit List
JUDGE Citrus Juicer and Jug RRP £15.40
MASON CASH In The Forest Cream Pudding Basin 16cm
SAMURA KNIVES Precision is everything
Since its founding in 2003, Samura Knives has transformed the kitchen knife industry by blending ageold traditions with cutting-edge technology. Committed to surpassing expectations, Samura creates knives that tell a story of exceptional design, advanced technology, and careful workmanship. Under the leadership of Alex Yakovlev, who continues to hand sketch each concept, Samura is devoted to one guiding principle: Precision is everything.
Crafted from the finest Japanese and Swedish steel, Samura knives are hardened to 58–61 HRC and sharpened at a unique angle of 17 degrees. This meticulous process ensures unparalleled quality, enduring sharpness, and unique aesthetics. With a vision to perfectly combine Japanese mastery, European performance, and unmatched creativity, Samura has become a leading innovator in knife manufacturing and design.
Serbian Chef’s Knife with Black & Red Handle HARTS PRICE £100.00
A meticulously handforged blade creates a powerful kitchen tool that blends traditional craftsmanship with modern precision. This knife excels in slicing, dicing, and chopping.
Samura PRO-S Lunar knives capture the beauty and brutality of the moon’s surface with their hammered Damascus steel blades, featuring irregular pocking that mirrors the battered terrain of Earth’s celestial mate. This distinctive design not only adds aesthetic appeal but also enhances the knife’s cutting performance.
The Samura
67 collection is renowned for its stunning and versatile knives. Crafted with meticulous attention to detail, each knife is expertly forged from 67 layers of Damascus steel, reminiscent of the legendary craftsmanship of ancient swords. This unique construction enhances their aesthetic appeal while ensuring exceptional sharpness and strength.
Samura offers high-quality knife accessories to complement their exceptional knives, ensuring they remain sharp and in peak condition. Whetstones, a knife sharpener and honing rod provide precise sharpening for maintaining the perfect edge on your blades while brush blocks are designed for safe and convenient storage, protecting both the knives and their users.
View the complete Samura Knives collection online at hartsofstur.com
The Samura Reptile knife collection takes you on a journey to the Mesozoic era, evoking the time when giant reptiles roamed the Earth. This collection symbolises a new technological era, merging heritage with contemporary design. Each knife features a unique reptile-like pattern etched onto it, giving it a distinctive and stylish appearance.
The classy Samura MO-V collection is crafted from a single layer of high-quality molybdenum steel, ensuring durability and precision for all your cutting needs. Each knife features an ergonomic and moisture-resistant G-10 handle, paired with a stainless steel bolster for added stability and comfort.
Samura Artefact knives blend prehistoric aesthetics with state-of-the-art blade quality, creating a unique collection that honours the minimalism of early tools. Reflecting the simplicity and functionality of ancient craftsmanship, these knives offer a seamless blend of historical homage and modern performance that is perfect for any kitchen.
The stonewash finish gives them a cold, stony feel that is both rugged and reliable. This distinctive finish not only enhances the visual appeal of the knives but also adds a layer of durability.
SAMURA Reptile 15.8cm Cleaver HARTS PRICE £110.00
SAMURA Reptile 20cm Modern Chef’s Knife HARTS PRICE £115.00
SAMURA Reptile Set of 3 Kitchen Knives HARTS PRICE £250.00
The Samura Meteora knife collection is hand-forged from individual pieces of steel, designed to reflect the hostility of outer space. Its extraterrestrial aesthetic makes these knives perfect for the cooking enthusiast who wants to stand out with a unique and striking look in their kitchen.
Optimally balanced and featuring convex sharpening, they will cut through anything with ease. Embodying Samura’s hallmark blend of performance and panache, the Meteora collection offers exceptional functionality and eye-catching design.
Samura PRO-S knives feature stainless steel blades and black European-style handles with rivets, offering a fine combination of Japanese quality and outstanding comfort. Each knife in this collection is infused with an ideal weight balance, ensuring precision and ease of use for all your culinary tasks.
With thoughtful preparation and the right kit, you can ensure that every dish, from appetizers to desserts, reflects the warmth and spirit of the season, making your Christmas dinner a delightful and stress-free celebration.
Serve
Selecting the right serveware for a Christmas dinner adds a touch of elegance and festivity to your holiday table. The perfect serveware not only complements your delicious dishes but also enhances the overall dining experience, bringing a sense of warmth and style to the occasion. Whether it’s a beautifully crafted platter for the main course or elegant bowls for sides and desserts, the right pieces help showcase your culinary creations and make your Christmas dinner truly special.
Perfect for the
Enjoy
You’ve made it! The presents have been opened, the food prepared. Now it’s time to sit back and enjoy the fruits of your labour at a perfectly dressed table.
The Holly & The Ivy
Time for something sweet
DISNEY TRADITIONS
Bee Sweet Winnie the Pooh Figurine
RRP £149.95
HARTS PRICE £134.95
Disney Traditions by Jim Shore
These exquisitely crafted figurines blend beloved Disney characters with enchanting folk art designs. Each figurine features intricate patterns and vibrant colours, showcasing Jim’s distinctive style and passion for storytelling. The characters come to life with quilt-inspired details and whimsical accents.
SEE+SHOP
View the complete Disney Traditions by Jim Shore collection in-store or online at hartsofstur.com
DISNEY TRADITIONS
Wonder of Spring Bambi Figurine
RRP £24.95
HARTS PRICE £22.95
DISNEY TRADITIONS
Splendid Skaters
Mickey and Minnie
Mouse Waterball
RRP £49.95
HARTS PRICE £44.95
DISNEY TRADITIONS
Pluto Heart Mini Figurine
RRP £19.95
HARTS PRICE £17.95
DISNEY TRADITIONS
Moonlight Waltz Beauty and the Beast Figurine
RRP £99.95
HARTS PRICE £89.95
DISNEY TRADITIONS
RRP £54.95
HARTS PRICE £49.45
DISNEY TRADITIONS Truncated Conversation Pooh and Piglet Figurine
RRP £49.95 HARTS PRICE £44.95
Teetering Tower Goofy, Donald Duck and Mickey Mouse Figurine
ALL ABOUT US
Whether you buy online or from our shop, we pride ourselves on excellent levels of service
Buying online at www.hartsofstur.com
Orders can also be placed via our FREEPHONE order line 0800 371355, Monday to Friday 8am to 5.30pm and Saturday 8am to 5.30pm
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, Apple Pay or Google Pay.
VISIT OUR SHOP
Our country department store is located in the North Dorset market town of Sturminster Newton.
Monday to Friday 8am to 5.30pm. Saturday 8am to 4.30pm. Closed Sundays and Bank Holidays.
Award Wins
Here are our latest achievements
HOUSEWARES AWARDS 2024
Winner Online Retailer of the Year.
EXCELLENCE IN HOUSEWARES AWARDS 2023
Winner Independent Cookshop of the Year
DIRECT COMMERCE AWARDS
Winner Best Homes & Interiors Website
FAST, FREE DELIVERY Orders placed before midday are usually picked, packed and despatched on the same day with free, nextworking-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.
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.
