Kit LIVE * LOVE * COOK f a % the pulse St alg = Dene ae e : p>. —_- rN eeHARTS®&STUR /elcome to Issue 14 of Kitchen Magazine. After such a surreal year, not only in the high street but in homes across the country and worldwide, we at Harts of Stur are aiming to finish the year on a higher note. Hopefully these pages will help you see the year out similarly, and start 2021 with some much-needed seasonal cheer. Enjoy a selection of comfort food on autumnal nights and keep away the winter blues with a delicious selection of recipes, starting on page 13, that you can make at home for friends and family or even enjoy snuggled up by yourself. Our Christmas Gift Guide is packed full of great ideas for family gifts, festive offers and seasonal essentials, with something for everyone. And if this year has been particularly tough for you, why not treat yourself as well? We are looking forward to opening the first phase of our store extension. So, if you are keen to get out and about (any lockdown restrictions permitting) and fancy a trip to North Dorset, we would be delighted to welcome you. ‘This smashing issue is also packed to the brim with seasonal products, recipes for all the family and not one, but two fabulous competitions! There is a chance to win a Velvet Blue KitchenAid Blender on page 49 and a complete set of our new Stoven Bakeware on Page 51. Let's see out the year with something sparkling (you'll find tips for what to choose on page 29) and raise a glass together for a Happy New Year to one and all. Graham Hart Managing DirectorHARTS OF STUR CONTENTS In this issue P5 Teal Appeal - get colourful with Le Creuset P6 Eat, Drink and Be Merry ~ new products fit for a feast P7 Animal Magic - mugs with character P9._Home Pride — top picks for homeware P13 Winter Warmers ~ cosy up with comfort food recipes P30 Gn the Table ~ Sara Miller's stunning range P33. Bowled Over the history behind ‘Mason Cash P39 Buyer's Guide - How to choose a food processor P49 WIN a KitchenAid Velvet Blue Diamond Blender P50 Haris Exclusive — Stoven Bokeware P52 Lean wih Dean - celebiity chef Dean Edwards’ healthy recipes P56 Alter Dinner ~ indulgent exitas to end your meal P62. Got steamy with o traditional pudding P66 Haris lave: Home Fragrance COVER IMAGE token from The Fleible Family Cookbook by Jo Pat, [Fronces lincoln, £21 49 = s0e poge 58 for recipe ceed PCT C eee RAVE REVIEWS oe ae th my We take gre pering queries to products, prices, aging an may petal aie eT on 4 our feedback reflects Bore eae eon For customer information see poge 67 or vst wwwcharscfsturcom.To place orders FREEPHONE 0800 371355 within sore opening hours You can cal us with queries on 01258 472420 a DESIGN ones Fgh Knee publi by FOODLOVER magazine ord in Food YET? ietereesisseencosk | conancion wi, Hot of Sur. | BdgeCom Medi "proms PRODUCT INSPIRATION: Kingwesion Rood Charlton Mackrell | Somerset |TAT] 6AH Clore Sith, Jon Der, Sophie ‘worn foodlovermogazine.com PUBLISHER: indy Moulin Horrion ond the Hors of Surteam J Yn vests este pe -" lindsayOfoedlavermagazine.com Trees fe Soi mpd srg nye fe oer DISTRIBUTION: ‘sks plhe orbs h apie Br be aaa of rae coe EDITOR: Sora Niven Kimmy Middleton Peer Cera pay oy aaa gy yon Sod ODOT sapere Poscinedes nlc cen fuawtorse te ne pang. Press gne feawres@ioodlevermagorine.com Places To Go Sie eat ae eee WWWHARTSOFSTUR.COMHARTS*STUR Meet The Team Our team are a friendly and knowledgeable lot, always happy to offer advice or answer any customer queries. Here are their answers to some seasonally related questions we put to them Pavlina Petrova ~ Clothing Sales Assistont Elizabeth Macintosh ~ Elaine Harris ~ Soles Assistant Fovourite comfort fod? Customer Services Fovoute comfort food? . obareddih which reminds Feveurte comfort food? tow ond jam rly. ply a of dai sin big gaerings - Perfect hos or grateful gues? Feel! hot or grat gues? hot kee in the Fridge ds oe 10 polite to sell me Fit was av onal ind it bi fo nigh Ideal way to celebrate he New Year? Ideal way tocalabrate he New Year? to bring @ dh ond lear up With a tr oils Jd bo in ey, soaking up tho ‘i deol wey to calabat the Naw Yeor? Hayley Miles - Sales Assistant Sarch Perrett -Cusiomer Services Steve Bowles ~ Garden Soles Assistant Fevourite confor fod Fexourte comfort fod? Favoutte comfort food? Homemade ereomy chicken and hom pi Poa with c homemade sauce, topped with my itis soveury then banger fo elect ono cald winters doy fovourte chee gravy, Fora see! rea, 2 Perfect hos or grote quest? Perfect hoster grate ques? ding or chocolat Hosting 0 joint for bond fm comfortable hosing large Perlec has or grate guest cocking beout food, whit Koop the d ako enjoy boing a gust Lonjy boing a gue! wih grea food, great eal way to celebrate the New Yeor® Ideal wot celebrate he New Yeor® deol way to ealebrate he New Yeor? df Becm, enjoying Joos 4 @ WWW.HARTSOFSTUR.COMete ergs MCB tee ray sate sty ese eee | See te et ete ad pe et ee ee ees enn ean eet tae cee eae coe eer ees peer tg eter tet Segoe otter metres pr With everything from cast-iron casserole dishes to evo stoneware plates and bowls and salt and pepper mills, A the cookware comes with a Le Creuset lifetime this rich, velvety blue stands stylishly alone or works well assurance and many other products, such as tableware, teamed with Le Creuset’s other stunning colours. ‘witha 10-year guarantee. DU ee aeHOT ON HARTS SHELVES From cooking essentials to gorgeously detailed glass and tableware, we have everything you need for festive feasts he glasses in Artland’s exqu Midnight Peacock collection are ‘mouth-blown and hand- style by expert craftsmen. ‘The range includes wine lasses, champagne flutes, ‘gn glasses, tumblers and ‘cocktail glasses, | | My second order with Harts of Stur ane first-class service. NO hesitation in ecommeredig ters ‘Huge tanks to great staf. Irene O Ardond St of 2Midrigh Pecwock | Tossa no of vote cntorers Champa Fes cet RP. £27.50 Aland Se of 2 Midnight Poacock Gin Gasset RRP. £27.50 Harts Price: £22.00 Braco Turkey Fail - Sm x 3m Herts Price: £22.00 Harts re: £2.00 —- . Sora Miler Frosted Fines Calecon EEE lt Serine Fie Sora Mile Frose ines Cleon St of 3 Square Dishes BR: £18.00 © Hers Pre: £1440 BRP. £35.00 @ Hare Price £28.00. 6 @ WWW.HARTSOFSTUR.COMSTIR HOT ON HARTS SHELVES dion Living Morty Mooes # ‘Aqua & Frost 350ml Mug ‘As wih oll the Scion design, other colours I Seorsttl aes ek B80. £1200 © Harts Pre £10.80 - 4 ‘a ? aoe Wendel Designs ine sere ihr ‘Wendl Dass io Bor Chin “tones en mak a RRP: £12.00 (@ Harts Price £9.60 Gathered Al Around Snowmen RP: £12.00 © Herts Price: £9.60 = ANIMAL = MAGIC From festive to exotic, animal gap iingiow i 00 350m Mug lovers will adore these character RRP: £12.00 mugs and decorations © Herts Price: £10.80 Smee i a Sara Miller Piccadilly Genteel Giraffe Mug This fins chines mag comet reais ey tera ae sen rire x eon lee oo se pores tack ing designs, with ‘goete, cats ond more evel ‘These excwisie litle Chrismas decorations each measure Zem in diemeler ond come ino git box. RP: £13.50 (© Herts Price: £10.80 RRP: 222.00 © Harts Price £17.60 WWW.HARTSOFSTUR.COM @ 7STIR HOT ON HARTS SHELVES Bera tenes crascesiacaats Mel cesta Reclaim Conte ~and natural’ materials into your kitchen Aitchenerat ) Serenity Breod Bin RAVE This ever ds is port oe engeksfsh Soroge REVIEWS Scud oxewones RRP: £29.99 © Hort Price: £24.95 laden Sey laoreet calle CSS tae te. 22499 © ene 1896 RRP: £12.99 (© Hort Pie: \ E1086 x { | KitchenCroft : 7 Sernty Mg hee " wap 1799 1 ] res } sass 7 a KicherCrh Seity ‘ Terai oe SS tip: 21599 y (© rs ce: £1396 KichanCraf Secerity Pik Marble Chevron Tvl RRP: £19.99 @ Hors Pic: £16.96 8 @ WWWHARTSOFSTUR.COMHome Pride Make the most of your home from the moment you step through the door ive your feet a hug and keep your home clean with the Hug Rug - the environmentally friendly barrier mat and runner. Brilliant at trapping dirt, dust and mud, they wash at 30C to come up like new and are suitable all around the home, from hallway to kitchens, even outdoors. In a wide range of designs and several sizes, there will be something to suit your home and family. Hg Rug Per Pet 10, 65x 150m (© Harts Price: £70.00 RIGHT Hug Rog Plt Designer 10, 88. 85cm (© Hors Price: £40.00 STIR HOME IS WHERE THE HART IS = BELOW Hug Rug Potrn Topiary 10,65 150m (© Hort Price: £70.00 WWW.HARTSOFSTUR.COM @ 9STIR HOME IS WHERE THE HART IS User Weavers tian Paisley Double Oven Glove RP: £13.00 @ Hore Price: £11.70 Ulster Weavers ian Posey (Coton Tea Towel rp. £6.00 Fi Paisley Apron RRP: £16.00 (© Hort Price: £14.40 Nochimann Bossa Nowe Wau (© Hort Price: £29.95 Nochimann Quarts Nachimann Saphir Vase 27cm Vote Team (© Hort Price: £37.98 © Horis Price: £19.96 10 @ Www.HARTSOFsTUR.COMSTIR HOME IS WHERE THE HART IS Walon & Co French Limestone Ghambray Teblecoth 130 x 230m RRP: £4999 @ Hors rice: £42.95, Walon & Co Sage Cievar Ribbed Placemat RP £2.49 Hors Price: £1.96 ‘Morris & Co Bamboo Snckeshed (Claret Drinks Marg 400i RP: £12.00 # Harts Pic: £9.00 Morris & Co Srawbery hel Tea Towel, Set of 2 Monti 8 Co Snakeshood Apron RRP: £22.00 RP: £35.00 @ Herts Price: £26.26 (© Herts Price: £16.50 WWW.HARTSOFSTUR.COM @ 17stir NEWS HAPPENING HARTS2 STUR AT HARTS — | * esse "Odapona Fl onarisrenct ow Our latest news and views THE FINAL PUSH | GO WITH Work on our excing shop THE FLO ‘expansion and redevelopment programme is nearing ‘completion. At the time of writing the garden department has moved into its new home on the .gr0und floor of the extension ‘ond the extended mezzanine I you've not creed rom us bolo, you wot row bout the ecotiendly packaging we use to protect your product, I may look like polystyrene, but our Eco flor being prepared or ov Sc” new Chrisimas displays. Due ee eerie ee to unavoidable delays coused ‘re 100% biodegradable by Covid-19, the coffee shop is aa edlas obsess oud ail. pen ae Boren se Maize starch is combined with @ Jo crea the addtional 30+ Bey cru ol weer ene ‘customer parking spaces on the high fi igh pressure. Even this procedare i site of the old garden shop. ‘environmentally friendly. A singlestage low energy proces uses sore ead of gas os he Blowing ogent,n dee conto the mulsage high energy process used to produce polystyrene. (ur pocking chips sce in woter ond con be saaly put on your compos! heap cor added io househald ood recycling. ‘Or keep them to use again - great for protecting delicate items if you are moving house. If yu have any quitky oF Unique uses for oie packing chips, we'd love to hear about them. COMPETITION TIME We have two fantastic competitions in this issue; both are for exclusive products only se available from Harts of Stur. We are super Keep in the Loop acid abit isi mga Siren Sign up o our malting ist ot non-stick bakeware, which has been seling wor harsoltcom to find out lke hot cakes (if yu'l pardon the pun. cou special ofers and new Turn to pages 50 and 51 to find out why products, We aio share updates, and have the chance to win a complete coffers and competitions on set. Also up for grabs isa KitchenAid facebook, Twiter @HorOfStur Diamond Blender finished in Velvet Blue, and instogram an exclusive colour only available at Hats, @hartsofstur See page 49 for details on how to enter Good luck! 12 @ Www.taRrsorstuR.comMenten tbe Ber ecm re Mela iste there'synothing quite like a big plate of comfort food’when the weather turns colder. Keep ithearty, PSCconCe neste MC CiscieHARTS KITCHEN WINTER WARMERS. Baked Tuscan Bean and Sausage Stew eared ee eee eae fncuding Inthe Mood for Food, The Flexible “This isthe ultimate comfort food recipe to turn to when all you ‘Vegetarian and most recently, The Flexible ‘want is something quick and easy you can throw into ane pot,” Pescatarian. An awan-winning food writer, says Jo, who has shared the following thre tasty recipes presenter and cook, she has worked with many For the best results, she advises using good-quality pork ABOUT JO high-profile brands and top chefs ~ including Marcus sausages, ideally with some Italian flavourings such as fennel Wareing, Jamie Oliver and the late Gary Rhodes. seeds, IF you can’t find any, you could always add a scattering of fennel seeds ora sliced fennel bull withthe onions. SERVES 4 2 thep alive of 8 chunky pork sowsages, each one ct into 2 pieces 2 onions, seed 1 red pepper, deseedad and sliced 2 sicks celery, til sliced (Quorter ip dried chil lakes 4 sprig fresh rosemary 2x 400g fins beans such os boro, connelin, pinto or harcet, dined 2x 400g fins chopped tomatoes 2 tap dork brown suger 1 tbsp red wine vinegar or cider vinegar Fld soa salt and freshly ground block pepper TOP TIP asages but these won't hold themselves well while cooking ee et Serene tae een core 1 Preheat the oven to 200C/Ges 6. 2. Hect the olin a fairly shallow ovenproof pan or heavy roasting tray and quickly brown the sausages all over, to give them colour but not cook them all he way through 3. Add the onions and cook for a couple of minuies to also give them some colour, then add all the remaining ingredients. Season with salt ond pepper and slr to mix. 4 Cover with «lid or, if you don't have one, then « boking ray on. top will be just fine. Bake for 30 minutes, then remove the lid, sir everything around ond return to the oven without a lid for furher 15-20 minutes unil the souce has thickened '5 Serve with crusty bread or mash, and greens such os buttered, steamed cabboge or green beans. T&G Cotoge. Gorden Beech Buty ‘Weeden Spoon Furi Pro ost West 13am le Cou! Signatre Volonie Cost RRP. £3.00, Soroka Knife Iron 30cm Shallow Cosserle © Horts Price: £2.70 (© Harts Price: £23.99 (© Hort Price: £240.00 14 @ Www.iartsorstuR.comOne-pot Goat's Cheese, Spinach and Walnut Pasta There's nothing more satisfying than big bow! of pasta and it tends to be 1 gorto in many households when something easy is required. This recipe is effortless, as everything goes {nto one pot and cooks in 15 minutes You can increase quantities to serve 4, However, as Jo points out, you will need a pretty big saucepan to allow the pasta to cook properly and not become stodgy: SERVES 2 2 thep exra virgin alive ol pls extra for cieling 1 small anion, sce 200g posta euch x penne ores) 2 doves gar, crushed 150g soft mild goat's cheese, broken into ee 509 wort hahes, roughly chopped 706 ot epee stock Groed fresh nutmeg for sprinkling 100g baby spinach leaves Foked sea sland hesly ground block Pepper Grote zest of half «lemon to serve 1 Heat ihe cil in a mediomlarge saucepan. Add the onion ond soul gen for about 5-6 minutes uni softened and light golden 2 Add the pasta, gal, goat's cheese, Walnuts and vegetable stock. Stir briefly and season with generous grating of numeg and some salt and Pepper 3 Increase the heat to high ond bring to the boil. Reduce fo a simmer and cook, without lid, over @ medium hea, for 12-15 minutes, string cccasionally, until the past is ust cooked witha ile bite (al dente). By now the stock will have absorbed ino the paste ond created a lightly creamy 4 Sir the spinach through the pasta to wilt and taste for seasoning, adding more if needed. Serve in two bowls garnished with lemon zest, a grating of ‘uimeg, bis! of papper and a drizzle of extra virgin olive oil, HARTS KITCHEN WINTER WARMERS. THE [¢T List we Stellar 1000 22em Deep Saueepan with Helper Handle RRP:100.00 @ Hors Price: £75.00 ole & Mason Wal »Naneg Mil Price: £12.95WINTER WARMERS. “Onlering sweet and sour ina Chinese restaurant reminds me of my frst Chinese food experience asa child” explains J. “Now my kid love the dep tried pices of pork or chicken coated in a sweet, sticky sauce just as much 23s do, which is great, but only as an occasional reat Thats where this recipe comes in, Iwanted tomake something we could enjoy ust as much but docant have any guiltatached toi and lckly it gets a huge thumbs up from us al.” FoR THE MEATEALS 500g minced pork 60 fresh white broods 4 pring oro finely hopped 2dove gr grated o crushed 2 tsp groted ginger 1 ip Chinese Spice ‘seasoning 1 gg, By beaten Flaked se st nd shy ground black pepper 2p sunflower or ropeseed cl FoR THE SAUCE erge onion, cory choppad 2arge red, green, yellow or orange peppers, cut into bitesine chonks 50m posta 250ml fresh pneople ice 4 op or ier vinegar 2p soy souce 250g pieoppe chnks 1 Prcheat the oven fo 200C/Gas 6. Mix together the minced pork, breadcrumbs, spring onions, gai, ginger, Chinese Spice, egg and season with salt and pepper. Shope into wolhutsized bells 2 Heat o svlable, heavybosed roasting ay over © high heat and add the ol. Fry the mectballs for afew minutes, tuning cccasionclly for an even colour. They don't need to be filly cooked through at his stoge, just golden on the outside. Remove from the pan. '3 Reduce the heat to medium and odd the onion and peppers to the roasting kay, olong with « drop more of if necessary Fry for @ few minutes unl hey stro Yoke (on some colour around the edges. 4 Sir in the possota, pineapple juice, vinegar and soy sauce and bring to simmer. Return the meatball io the sauce and add the pineapple. Gently sir into the sauce and put the tray inthe oven. '5 Cook for 35 minutes uni the sauce is rich in colour tnd the vegetables are tender. 16 @ WWW.HARTSOFSTUR.COM THE Pyrex Closic 360m Rectangular Rosier RRP. £15.49 Harts Price: £13.94 Engh abewore ‘Sbie AayieChacn File ot Ppp Ml Se RP: £29.99 Hots Price: £23.99 ‘Aron Skee! 25cm aig ide Herts Price: £19.96eganuary isthe world’ largest vegan movement, held every January to encourage people to try a ‘vegan diet. According to The Vegan Society the ‘number of vegans in the UK has quadrupled in recent years, going from 150,000 in 2014 to 600,000 in 2019, But you don’t have to be vegan to enjoy meat and airy-free food, 2s these two tasty recipes prove. y Celebrate / BYlevar-valaaislecy fercwro att) two tasty dishes Seatac ENGcevine ted 7HARTS KITCHEN WINTER WARMERS Homity Pie “Homity Pie became particularly ‘popular in Britain during the 1960s thanks to the hippy sub-culture making vegetarian dishes mone mainstream,” explains food writer, recipe developer and photographer, Aimee Ryan. “I've made it extra-hippy by creating my ‘own vegan version ~and itis SO good.” Poca ee ee aE See! SERVES 8 FORTHE PASTRY 250g poi flour 1259 dairy free buter A pinch of slt FOR THE FLING 750g King Edward potatoes, peeled and cut into quaners| 2 tp dairy free bute pl extra for greasing 1 large white onion, diced 1 eck, sliced 3 garlic doves, crushed 100g boby spinach, washed and roughly torn 150g vagon Cheddar style cheese, grated A pinch of ground nutmeg 250ml cashew cream (ee box ot) ‘Sea salt ond ground black pepper 1 Moke the pastry by puting the four, butter ond satin large bowl and rubbing together with your fingertips uni i forms @ dense, sandy mixture ‘Alternatively, use a food processor ond pulse « few times. Add up to 4 tbsp ‘oF cold water, « spoonful a atime, Until the dough comes together without crumbling. Wrop in greoseproof paper ‘and leave to cll inthe fridge whilst you make the filing. 2 Add the potatoes to « large pon of water and bring tothe beil, then bol for 10 minutes, unl tender. Drain and leave in the colander. 3 Moanwil, odd the butter to the same pan and sauté the onion, leek and garlic for 5 minutes, until softened. Add the spinach io the pan and allow to wilt for 1 minule. Add the drained potatoes, half ofthe vogan cheese and the rnumag. Season wit salt and pepper, to taste, and allow everything o cool. ‘A Preheat the oven to 190C/Ges 5 ond grease a 20em/Bin pasty dish wih a litle doirytree bute '5 Remove the postry from the fridge and rol into © cree large enough to cover the base ond sides of he pastry dish Line the dish, rim off the excess pastry ‘ond pinch around the rim fo create a reat edge. Transfer the cooled potato mixture into the pasty case, then slowly pour inthe cashew cream ond scatter the remaining choase over the top. Boke for 25 minutes until golden brown on top end cool slighty before serving. is delicious served hot or cold CASHEW CREAM ‘To moke the 250ml you need for this recipe, use 150g cashew nuis, 240ml ‘of unsweetened dairyfrae milk, 1 fosp ‘apple cider/white vinegar and o small pinch of sal Sock the coshews injustboiled water for at least 15 minutes, or overnight Drain, before adding the nuts to 6 high-powered blender with the milk, vinegar and sat. Kichendid 2.1L Empire Red Food Processor RRP: £179.00 W Harts Price: £159.95 GeoonPan Eloments Non Sik 20em Soucepon RRP: £66.00 © Harts Price: £59.40 THE [¢ Fist ‘Weendle Designs Fie ih Mouse RP. £30.00 (© Harts rice: £24.00 18 @ Www.taRTsoFsTuR.comDra Beefy NO BEEF — Mushroom Waseem Stew with Cauliflower Mash LE you're craving something really satisfying and ‘wholesome, this stew really hits the spot. The cauliflower mash fives a wonderful, lighter fee! but serve with potato mash, if preferred, SERVES 2 tbsp vegetable ol Led ockn, Rit ind ich and thick 1 caro, peoed and sced < 3 gic doves, rushed ‘3 Stir inthe lentils ond spinach, = 1 tbsp boli vinegar cllowting the spinach to wilt for ‘ ‘minute inthe pon. ‘ep yeas exroct or miso paste ©.) 1 bsp tomato purée 4 While the stew is cooking, AS 3405 Parco maton, egy "oko th coulfower mosh * smesheoms uch Bring « medium pon of water to 2igrisedmaions shor fe bela ploce a colander titel or hte, Sd fon top. Add the cauliflower 2 tp plein ur florets tothe eolonder ond 350ml vegetable stock puta lid on top. Steam for 10 dasa: 8 can of green lenis, aoe ‘or until they ore very. Alergehendl of baby spinech 5 Drain the pan ond add FORTHE cAUUROWER MASH the doryfre bute. Fry the ead caullower broken gotkic over 0 medium haat ino for 2 minute, then sti inthe 2 tip dairy re buter caalilower. Season with sat 2 goticcloves, finely chopped and papper, ad the turmeric {A smo pinch of ground merc {i sing) ond hal of he ik (option Mash well with @ potato 4 bsp unsweetened deryree milk masher, or use sick blender Cobsrvert Tree ‘snl andl of chives, chopped for 0 smoother texue, odding Fee Measuring lug Set, Blehawe & Co Sea sland ground block pepper nore mik if needed. Str inthe (220ni/00n/ 700m) Red Stinks Sel Neer Shen ene Egs enact 1 Addiheoilloa chefs pon 6 To serve, add a generous creed ect cdo lop ol os ach the orion, carrot ond gotic for 5 plate ond pour the mushroom mints, nl sohened. Addihe. Raw ante vineger, yeas extract, mato purée and mushrooms and cook for 10 minutes Recipes exacted 2.Sirinthe hour unl fom Afnes Ryan’ fully incorporated, then "4 ‘pour in the vegetable ie stock. Bring to the boil, then reduce the hect and simmer foro further 15 minutes, uni the stew is Seanpon Fusion 5 322m SL. Chef Pon RRP: £159.00 @ Hors Price: £119.25 WWW.HARTSOFSTUR.COM {19WINTER WARMERS Ulver Weavers Foraging Fox Gounet ap. £10.00 Harts Price: £9.00 Everything you need to create Gear casseroles ee ee and serve up comforting pene : soups and stews Fae em Mary Berry Signature Gravy Boa! & Saucer 00m RRP. £19.95 @ Harts Price: £16.96 Melee Brass Finish Tevet RRP £12.49 & Harts Price: £9.95, a Judge Tblor Stile She! RP: £12.00 e \ Heats Price: £9.00 yay English Tableware Comper Bee a Scion living Me Fox lone Pot Holder Hoppy Double Oven Glove A RRP. £12.00 @ Harts Price: £9.00 RRP. £14.99 @ Hort Pie: £11.99 a 20 @ WWWHARTSOFSTUR.COMWINTER WARMERS. Deny Catt rn Pailion 2dem Round Cassel Harts Price: £120.00 RP £6.00 @ Hort Price: £3.00 ITSA LY" 2 ie Emma Bride 5 — ‘ ye eee a y RRP: £16.00 Harts Price: £14.40 SET OF 4 CORK POT STANDS Sophie Conran Gravy Boat & Shand RP £45.00 & Horts Price: £33.76 Son ving Sta Sy Per ap. c12 ors Price: £9.00, ; - KicheCio oe Bichers Spe Double Gren Glow 19 10m Cori chine he Wilow Gorgon Gravy Boat 340ml _ Wren Digs Duck Lae RRP: £11.49 @ Horts Price: £9.95 RRP: £19.00 @ Hort Price: £14.26 RRP: £10.50 @ Harts Price: £8.40 WWW-HARTSOFSTUR.COM @ 21GREAT GAME Celebrate game season with Abel & Cole's great recipes for venison, partridge and pheasant ‘3 Keep your pan on the heat. Add c litle extra cil and the onions. Cook until they soften a litle, Then, add the bacon and mushrooms, ‘The ultimate dish to tuck _Sizale until the bacon starts into after acold winter walk. 49 risp ond the mushtooms & s pick up 0 golden hue, then = ie dd the garlic game pie mix or your evn rmx of deed gome) 4 Dus the Four over he mix Sea sot endfreshy ground and fold through. Poue in Pepper the stock, wine, herbs and ‘few gg of ove «@ good grinding of pepper. large red onions thinly sized Bring tothe cil (ed 5 Add the game and turn the eee : heat olow. Simmer for about 300 msrooms, tint be alf an hour. Keep on eye Soe con't otha it dose reduce 2 tsp plan whitefer plus O59 Bel 2 pe Che morse he 7 @ litle mor ido i Zeng didemerweg tok ys il nck BE neat, mi | tsp of bur wih 2 Pati tbsp lou to a poste nd ir reapers into the ple mi rosemary 6 Spoon the mix into your Pull psry, enough tcover the pie dish, leit cool. Remove top othe pie ‘he herbs. Roll your pasty 1 eg, bein out oi over the dish, place ‘ew doves of gare iton top and cut around, shen crimp down the edges 11 Preheat your oven to with your thumb. 200C/Gas 6 7 Cutout a decoration for ee the top, brush the top with gg rd pop Zen hola : ne 7m el cf he pos ot ¥ a tumble inthe game. Once team out ~~ & a nice and golden all over, B Boke for 35-45 mins, or J - ‘spoon out of the pan ond until the pastry is puffed and = into your pie dish. golden and the pie is hot. = - 22 @ WWW.HARTSOFSTUR.COM— ‘Sconpon Pro IG Non Stick 28m Frying Pon RRP: £139.00 W@ Hort Price: £104.25 WWW.HARTSOFSTUR.COM (@ 23HARTS KITCHEN GREAT GAME Wild Partridge Breasts with Orange & Thyme Sauce Bring out the best in wild partridge bby paiting it with caramelised & and a zingy orange sauce. vel SERVES 2 2 oranges 45g buter ‘Atandhal of thyme 1 tbsp honey 1 tp wholegrain mustard 150g buckwheat 1 fennel bulb 250g wid partridge breasts ‘Ahandfa of sage, leaves only 505 watercress Sea sat Freshly ground popper 300m boiling water 1 sp ove ol 1 Finely zest the oranges, then slice off the peel ond white pith. Use mall, sharp knife to slice the orange segments out oftheir membranes. Pick the thyme leaves off their sprigs. 2 Add the butler to a small pan and melt ever & medium heat. Tip in the orange segments and the zest, thyme leoves, honey ond mustord and @ pinch of sak and pepper. Cook for 8-10 mins, sirring occasionally, uni the oranges ore sof. Roughly ctush the segments with the back of «© spoon. Set aside withthe lid on to keep worm 3 While the sauce cooks, pour the buckwheat into a pan and cover with 300m! boiling water. Puta lid on the pan, bring back to simmer and cook for 8-10 mins until tender. Drain off any excess water if necessary and tip back into the pan. Set aside, with the lid on, 4 While the buckwheat simmers, rim the dry tips off the fennel (save any sof, feathery fronds). Thinly slice the Fennel bub. 5 Pour the cil info « ying pan ond warm over @ medivmhigh heal Season the pertridge breosts wih sot 24 @ WWWHARTSOFSTUR.COM Henckels Professional §4°/1 00mm Paring Knife RP: £58.95 @ Harts Price: £44.21 cond pepper and fry for 23 mins on each side, until golden and cooked through. Transfer to @ warm plate fo rest and loosely cover wih fil Microplane Perv Closic Seis Zeer / Grotr Green RRP: £19.95 @ Harts Price: £15.95 6 Slide the fennel into the IN frying pon and fry for 3-4 mins, sticing occasionally, until slightly caramelised. Str in the sage leaves cand cook for @ further 1-2 mins. 7 Spoon the buckwheat onto 2 serving plotes. Top with the walercress, partridge breasts and fennel. Serve with the warm orange tnd thyme saves. Judge Vista Now Sick Iam Saveepan RRP. £97 50 © Hort Price: £28.13‘This the best ‘two for the price of ‘one’ recipe ever. Roast up your meat and veg, then use the bones to make a stock. The next day, turn the and stock into an easy stew. rovers 1104 2 whole pheasants, depending on how much meat you went Olive ol 8-10 mugs of veg, cut into chunks 100g baer | sp each: ground cinnamon, comin nd pita | ‘A.good pinch ground ‘Sea slt ond popper 1 Prcheot the oven to 200C/Gas 6. 2 Unwrop your pheasant to watm up to room temperature while you prepare the vegetables. 3 Adda splash of cil 0 @ large roasting fn, Pop i ino the oven for @ few mins to heat the cl. Then add the veg chunks into the pan, sprinkle bit of saltand pepper over the top and mis through the ol. Pp them into the 4 Season the pheasant) all ove. ‘Add « nugget ofthe butter ond a splash of olive cil to a large frying ‘pon over medium-high heat. Brown the ‘pheasants all over then place in the ‘oven with the vegetables = in the some roosting tn if there’s room. 5 The pheasants will need about 30 mins, depending on size. If quite plum, ike @ small chicken, odd conother 5-10 mins W/hey will be done when you can pull he leg away from the breast easily and there is no sign of pinky/ced flesh, 6 Toke the bird|s) out ofthe oven and reston e plate or cuting board. Let the veggies roast longer, if needed. 7 Mol the remeining buter with the spices ond a pinch of sal i your butter is unsalted. Once everything has cooked through, drizale/pour the spiced bute over everything, Sconpaon Fusion 5 Roaing Pan RP: £169.00 @ Harts Price: £126.75 £8 Carve the pheasants) into breasts ‘ond leg portions, Save the bones and «ony remaining meat 6 make a stock . fora soup or stew. If you have ony ‘extra veggies [hopefully you will. and butter you can save that os wel Sill James Martin 38 x 26cm Spiked ‘Carving Tray RRP: £34.00 @ Hots Price £13.94 : ‘Wusthof Closic2 rece Carving Sat RRP. £171.00 @ Hors Price £119.95 WWW.HARTSOFSTUR.COM {@ 25GREAT GAME ¢ Rea any ‘cores and stems. Thinly sce 6 of the eee een ees 1 you've made, right down the middle ' eet ei) eed ene ae aca Ed together. Use toothpicks or buicher's te os ee ers eee ees EQ Nhe rs Sor a een ieee Cte ree eee yet peas Feene teens Pacer Nbr Recrirt hetra uey Oe een ging Bhi peered eainigy a Pees shelf ofthe oven for 30 mins or until leek pa cealitystiolun 21 ct ast replete ere ect nceat Peet pig eser neva Pen, See aed BI eer tear ere ae Soecra en poser ts el eee eka etree reer pee pan juices andthe garlic loves into sourced from Hampshire Game, run by prac suai u ‘Chris Chappel and Stephen Crouch. The fee oleae Pr Coretta a CRC aes Mresesnnere te terse eet Tase¥ Ale bn ects or cr Era ecaicciey wees nr ola oA CEN id rabbit, that all roam the land freely and are con ee La Beco ese as Use Kata nine ds ees 1 Preheat oven to 220C/Gas 7. Peers Bement) THE Lay a ~ Ped Peete uc Creer oe tad teen nr pare arenes eee ery Pee roc y Eee) Pee a ya old Pe isccc > ee ees. a 4 esr sree ree) ey Sui pel Peery rent Pear 26 @ WWWHARTSOFSTUR.COMHARTS KITCHEN INSTANT EXPERT Winning with game ‘Two experts give their tips for enjoying venison and pheasant lyos Woude-Deshmukh has been « buyer at ‘organic food delivery company Abel & Cole {for the last two years. Hailing from a farming emily lyas has inherited a passion for good food and presides over he company's organic ‘meat ond fish range. “Always check your dealer is Approved (Game Handling Establishment (AGHE) registered with the Food Standards Agency, ‘and can tell you exactly where the venison they will carry extra fat during the autumn and winter, and a bit in the mating season Shans are just as easy to ok as lamb shaniss, bat with extra favour For tenderness, go for a boneless sade joint. In the colder months, ty a slow cooked venison stew with lots of red wine (in the stew, and alongside) In the summer, change toa thin-cut steak, thrown on toa fiercely hot [BBQ for afew minutes, Itis crucial you avoid ‘came from. Then check the quality ofthe [product and packaging, bearing in mind ‘vacuum packing will help with shelf life and safely overcooking, as all game tends to dry out quickly Some people ask me about Mungjac~ a eis also important to consider venison will S™all deer which escaped into the British wild taste different around the country, largely depending on diet. The venison we sell, ‘comes from small manageable estates in the south of England that can maintain a smaller herd, ensuring a balanced, nutritious diet Deer are naturally lean animals, although having been brought over from China in the early 20th century. It isa sweeter-flavoured meat andl not as strong as the red deer flavour As a non-native deer itean be shot all year round. With qui is actually considered an invasive species, ‘an impact on biodiversity, im Maddoms is private chef, TV presenter, writer and cookery teacher; with particular expertise in gome. He is formerly the Heod Chef at River Cottage and his books incude The River Cotiage A-Z ‘ond The River Cottage Game Handbook No 15. ‘When it comes to making the most of pheasant, the leg of a pheasant can ‘besimply split into two categories =the very useful thigh meat, and the stickier drumstick. The thigh is perfect forall sorts of casseroles, mincing, stowing and currying. I almost always remove the bones from the thighs ‘using a sharp knife. The drumsticks, though, area different matter. They 4 —_arefull ofhard sinews but can be used to make a stock and discarded after the process is complete. You can also braise them long and slow and allove them to ‘cool before picking out all the bones and sinews = this can result in a lovely sauce for pasta, A wild garlic stice is a winner with pheasant breasts Begin by wilting well-washed. wwild garlicin a pan with a little salt, Add a dash of cream and blend before returning to a smaller pan, adding alittle seasoning as required. Ifyou. have alittle stock to hand you ‘can use it to make tighter. a ee &s —— os \ichenAid Classic Hand Blender Black RD. £79.00 @ Harts Price: £67.99 English Tableware Kent Chrome Plated Wheel Top Filed Sal & Pepper Mil Set RRP. £24.99 @ Hors Price: £19.99, SS ‘Stelor 7000 Draining Idem Saucepan RP: £47.00 @ Harts Pic: £29.95 ef THE ICT LIst WWW.HARTSOFSTUR.COM {@ 27HARTS KITCHEN INSTANT EXPERT VINO AND VENISON Wine specialist Daniel Grigg, from Museum Wines & No 8 Wine Shop, provides pointers on what works well with game as well as advice on bubbles airing wine with game-can be something of a game in itself, particularly when considering pheasant and partridge. The light white you might enjoy with chicken, co even pork is likely to be too delicate to complement their richer flavours, One of ‘my personal favourites would be a Syrah, though do make sure yourSyrah is not a Shiraz as despite them being one and the same grape, what the Iabel says denotes the twinemaker's influence and style of wine. RIPE AND ROBUST Shiraz, where itis most famous in Australia's Barossa Valley, isa bombastic blockbuster full of ripe and robust black frst character underpinned by eucalyptus and menthol. In contrast, Syrah, whether itbe from France or the New World, is y a lighter, more delicate iteration of the grape, showeasing red fruit notes alongside | \ lavencier, violet and white pepper -the latter being a telltale giveaway in blind tastings. Suggesting a Bordeaux or Southern Rhone wine to paie with venison would bean obvious and lazy getout-ofjailfree card, Whilst both would be more than fait partners to roast beef, the gamey nature of venison demands something more rustic. TE you ean find a Chenangon from, Southern France's Roussillon appellation you'll be well on your way but filing that, two of the Southern Rhone's less lauded varietals, Carignan and Mourvedre (known as Monastrell in Spain or Mataro {in Australia), would tick the box. Look for Bandol, a sub-region of Provence more famous for its reds, Priorat in Spain or ssive New World producer these grapes. 28 @ WWWHARTSOFSTUR.COM jedel Winewings Set of 4 ‘Tasting Glasses This high quaiy sets med atthe rue wine ‘conncistour Gnd conan 1 Cabernet, 1 Pinot Nai, Tx Sauvignon Blane and 1 Chardeenay alas. (© Hort Price: £110.00 rity = Yeas Vin Wie Server Cyatel Black Set of 2 ne RRP 5.99 Harts rice £3.95 BerCraft Double Wing Coraerewe RRP C499 Hors Price: £3.95Beautiful bubbles Sparkling wine is a passion of mine and 1 champion well-made wines which will embarrass any of the poor excuses for Champagne you'll find on sale at supermarkets under £20, and even some of the more famous grand marques at double that amount. ‘When considering fiscally-friendly fizz, I would forget Prosecco altogether. tis essentially soda stzeamed and sweetened grape juice which can go from vine to shelf in a matter of weeks and that’s why it's cheap. Properly made sparkling wine, known as the traditional or Champagne ‘method, has to have a certain ength of time in contact with its lees (the yeast Which is added to zestart fermentation) in order to derive the brioche character Champagne is famous for. In Limoux itisnine months, South Africa requires 12 months for Methodé Cap Classique (their term for traditional method) and Champagne specifies a minimum of 15 months AGE EQUALS BEAUTY Some producers opt to age their wines on their lees for a decade or more, bestowing, the wine with more depth, texture, richness ane! potential for longevity inthe bottle. This is why it's more expensive; the process is time- consuming; you have to invest in storage for thousands of bottles to be maturing, fora year or more and if you're going tobother with all ofthat you're going to ABOUT DANIEL Daniel is the Managing Dizector of Museum Wines and the Nos Wine Shop in Tarrant Hinton, North Dorset Awine enthusiast since the age oF 18, he has worked in the industry for more than ‘a decade. Inthe past yeat; Museum Wines has received awards from industry-leading Publication Decanter use a decent quality of fruit in addition, ‘The sad fact is that if it says (Champagne on the label you can get away with charging more for less because people are conditioned to think that all Champagne is good when that isn’t always the case. In contrast a lesser Known name from a country not famed, {or its sparkling wine means you have tomake the very best wine you can in coder to compete BUDGET BUBBLES Our best-selling fizzy rosé is Miss Molly Petit Rosé, which is made from high-quality Chardonnay grapes and 1 splash of Pinot Noir for the colour (come cheap pink Champagnes use food dye). This is aged on its les for the requisite 12 months and has only 45 ‘grams of residual sugar, 75% less than you're likely to find in Prosecco and hal of what a Brut Champagne would contain, It's also only £14.98. For anyone wanting to experience ‘a more serious expression of South African fiz, 1d suggest Black Elephant’s Zero Dosage. Dosage in sparkling wine is what determines how much sugar isin the final product and as the name suggests this is as dry as they come. Not only that but the Chardonnay grapes, which are sourced ‘rom the coastal region of Elgin, ane aged on their lees for a whopping 100 months - eight times the minimum legal requirement. A comparable wine from, Champagne would cost tiple figures easily yet this is only £24.99 which may not be cheap but in context is definitely modestly priced. and the London Wine Fair, who shortisted Daniel in the ‘ising star’ category for their annual Buyers Awards. wcamseuinaenes.c.uk HARTS KITCHEN INSTANT EXPERT Borcrah Swirling Copper Finish ‘Champagne Bucket Nase om nes el oe rh tis champoge bv ecures hones Tor cay comyingond hana Syeor ‘ore. RRP: £34.99 @ Harts Price: £28.95 AL SA Wine Champagne Fes, St of 4 RP: £60.00 @ Hors Price: £48.00 em Darngon Forty Se of 6 Champagne oe Ete Clones 8°: £27.00 @ Hers Pc: £21.60, WWW.HARTSOFSTUR.COM @ 29Sara Miller's enchanting designs bring luxury and interest to your table Sara Mile’ Eiched Leaves Calction son invicate range feoturng colour schemes of ry, pink, light ond dork gry I you love colour and pattern, you'll love Sara Miller ~an award-winning British designer with a gorgeous range oth Inspired by her adventures around the 1, Sara Miller's passion for travel translates into sophisticated and ele nt designs. Rich textazes and vivid shades, embellished with delicate details have e synonymous with the brand, e pieces perfect for special ‘occasions or for bringing a todaily lie, decadent touch Sora Mile: Cheliea Colecion Set of Tree ‘Square Finkel Dishes RP: £35.00 @ Harts Price: £28.00 30 @ WWW.HARTSOFSTUR.COMSare Miler Chl Collacon Teapot RD. £40.00 @ Harts Price: £48.00 ere iler Chie Cleon 2 Pee eblewere Se | oe a | Sopa ae = Sra Millar Chaiea Collecion ‘Green Sandwich Trey RRP: £40.00 & Harts Price: £22.00 ‘Sara Miler Frosied Pines Collection Sara Miler Chasen Collection oor Condy Bow Covered Sug Bow RRP. £18.50 @ Harts Price: £14.80 RP. £19.50 1 Harts Price: £15.60 Sora Mills Pecolily Collection Sore Miller Chelsex Collection Fink Set of 4 Coke Plates, Ronge | Candy Bowl RP: £40.50 @ Harts Price: £32.40 RRP: £19.00 Horts Pie: £15.20 ‘i . Sora Mille Celica Seite cle Cnsmtifscoy Calecien Tell Glos Vso Fected Coke Foe uv WH BAS 00 an RRP: £52.50 @ Hort Price: £42.00 WWW.HARTSOFSTUR.COM {@ 31KITCHEN ADDITIONS TOP TROLLEYS A STYUSH FS SOLUTION | Invest in a kitchen "| trolley - the easy answer to additional space and storage fe) Ce eee pee een tee] ee ee ny Ce emt. eon eed ennai a ad co T&G Sudo Geey Hevea wih Ook 2, ‘Top Kitch Tol Fly Assembled RRP. 9804.00 Hors Price: £539.95 Delfinvore Wirewore Black Edingons Lambourn 4 Drawer KichenTreley ‘Tier Mobile Trlley RP: 21,049.95 4 Harts Price: £949.00 RP £81.00 Horts Price: £56.70 RRP. £744.00 W Harts Price: £399.95 32. @ WWW.HARTSOFSTUR.COMincreta! ener ia] “ A This iconic bowl has made it everywhere from Buckingham Palace to Downton Abbey, in addition to millions of Households around the world y)MASON CASH tise’ tevery kitchenware company that gots its products photographed with four generations of Royals but Mason Cash has that honoue, “The traditional cane mixing bowl and ‘white pudding basins Mason Cash aze known, for, were used by The Queen, Prince Charles, Prince William and Prince George, to prepare ppucidings forthe Royal British Legion's ‘Together at Christmas charity appeal last year. The same iconic mixing bow! also appeared in oficial photography, released by Kensington Palace when Royal Baker Claite Ptak chose itto create the lemon and elderflower buttercream domed wedding cake for the Duke and Duchess of Sussex in 2018. “Mason Cash isa brand steeped in British heritage and we were honoured when Claire Ptak chose our iconic bowl to use in the _making of the Royal Wedding Cake and again, ‘when they were used by the Royal Family as part ofa charity initiative last Christmas,” says Paul Donnelly, Senior Brand Manager of Mason Cash, The origins of the brand date back to 1800 and a pottery in Church Gresley. This Derbyshire village was seen as the heart of the English ceramics industry a the time. It was located close to all the raw materials and fuel services required to make ceramics, with the advantage of good transport links. The pottery in question created kitchenware, sometimes known as ‘yellow ware’, due to the colour ofthe clay. Numerous Master Potters oversaw production; the most colourful character being known as “Boss ‘which is where the Mason name originated. In 1901 Tom Cash acqaired the pottery and added his name, creating Mason Cash & Co, During that same year, the pottery designed and manufactured the very frst iconic Mason Cash mixing bowl, one that has barely altered since and has gone on to become an enduring classic. Made from high-quality, chip-resistantearthenwaze, it was designed to beheavy enough to stand when mixing, yet light enough to hold comfortably in one arm. The distinct patterned exterior and sim help bakers grip and tip the bowl and it has become synonymous with baking ever since “The business expanded its range, moving into petware in 1947 and continued to produce Mason, 34 @ WWWHARTSOFSTUR.COMMASON CASH producing ranges of innovative and beautifully designed products aimed to ‘make baking easy” adds Senior Brand ‘Manager Paul Donnelly. “By mixing tradition with innovation we strive to continue to develop beautifl calections that are functional and bring style and character to any kitchen.” utilitarian wares through the Second gloss finish but also helps to make the World War By this pint, Tom Cash’s bows more chip-esistant. son had taken over [New designs have inchided the Despite changing hands numerous Hast range and In The Forest mixing times over the decades, the brand bowls which were added to the range remained much loved and wasstill in 2007 and 2014 respectively. Other going stiong when twas aquized by Mason Cash products include utensil, the Liverpool-based Rayware Group in venware and dinnerware, as well as, 2003 who retain it wo this day. cake decorating equipment. Millions ofthe bowlscontinue tobe Inaddiion to great success in the sold each year and while the original UK, Mason Cash has a strong presence white and cane glazed earthenware internationally. The company regularly remains justas populas ithasbeen gathers information on consumers joined by a host of other options, from from different demographics to ensure delicate pastels to vibrant brights. The products have world-wide appeal glaze not only gives a high “Weare constantly researching and You con so photo of the Low wh the Royo Foy or wen. bshlegen 1g uk/ WWW.HARTSOFSTUR.COM (@ 35‘Mason Cash In The Fores Pie Furnas (cboice of designs) RP. £4.00 Harts Price: £3.20 each ‘Mason Cath in The Foret Teapot RRP: £20.50 @ Harts Price: £16.40 ‘Mazon Cash in Tho Forest 1L Measuring Jog RRP: 21.50 ©@ Harts Price: £17.20 ‘Meson Cash Colour Mix S24 Block Mixing Row 24em ‘A modern tis on the dase cone design RP: £26.00 @ Harts rice: £18.20 ‘Meson Cash n The Fores Fox Peppar Shaker {reiching Salt Shoker oko evi RP: £4.50 (@ Harts Price: £3.60, 36 @ WWW.HARTSOFSTUR.COMMASON CASH ‘Mason Cash In The Forest ‘Measuring Spoons Thishondy st of measuring spoons is made fom chips soremore ond is tmicowere and dabwadher she RP: £13.00 @ Horts Pic: £10.40 De g } [fs oo ‘Mazon Cash Colour Mix $24 Powder ink Mixing Bowl 24cm RD. £26.00 @ Harts Price: £18.20 Mason Cash In The Foret Honey Pt ‘Wooden crizele indded RP. 12.00 @ Harte Price: £9.60 ens Cen eee | ‘Meson Cosh lo The Forest 30x Sem Medium Serving Plater RRP: £11.00 © Horts Price: £8.80 Meson Cash io The Foret Spoon Rest RP: £6.00 Harts Price: £4.80 For Mason Cash pudding basins and their guide to ste puddings, turn to pa ¥ can also see our full Mason Cash ¥ range at wwwhartsofsturcom for visit us instore ‘Maxon Cosh Hearts Red S12 Maing Bowd 29cm RP: £32.50 @ Hors Price: £20.95 WWW.HARTSOFSTUR.COM 8 37KITCHEN ESSENTIALS XS 6,2 BoxCraft Nut Crocker ond Cork Remover RP: 13.99 ® Hors Price: £11.95 Nea eee) From perfectly roasted chestnuts . (©X0 Good Gris Nd/Seofod Cracker to snacking on walnuts, these ee nna accessories will crack the case Eddinglons 3.n-1 Top Red Nut Cracker y RP: 28.95 Hort Price: 95.95 Eddingtons | Chestnut Roaster Woke prea hart tra every te wh is “Pheu wood ended roaser RP 26.40 = Morse £8.00, Sellar So Tach Nua Crocker. owl Shoped BR. £12.00 @ Harts Price: £9.00 38 @ WWWHARTSOFSTUR.COMTHE With top brands and expert advice, let Harts help you choos: ; the perfect » a - * food processor - ‘CUISINART Page 43 Page 43BUYER'S GUIDE Harts of Stur Sales Assistant Trevor Puckett offers helpful advice on choosing a food processor you're looking for a food processor, you've come to the right place. At Harts, we stock a wide range of ‘models that cater for all budgets and requirements. In addition, our staff undergo regular training, from brand ambassadors (we are proud to be the UK's only authorised KitchenAid food processor specialist). This knowledge ensuses wecan answer (and ask) all the sight aon eee See ae = Food processors save precious time across ‘a multitude of food preparation tasks, but the varying range of sizes and types can be alittle overwhelming. The first question we would ask is, “do you really need a food processor?”. Itmay sound silly, but itis easy to get confused between a food mixer, blender and food processor. There is an overlap, but a food mixer is generally used for mixing cake batters, kneading dough and whipping cream, whilst a blender is better for liquids and cres and shakes. A food processor will slice, chop, grate, shred vegetables and fruit (some ‘models will even dice) as well as being able to mix cake batters and whip egg whites for light and Huffy meringues. ing things like smoothies 40 @ WWW.HARTSOFSTUR.COM‘The next consideration is size, Food processors come in many forms; from small food choppers to medium food processors through to-4litre machines that ‘can cater for large families or regular batch ‘cooking. Small to medium-sized models usually come with just a single bowl, 1 blade attachment and 1 oF 2 grating discs. ‘These are perfect for smaller families and _general processing tasks such as slicing ‘onions or grating carrots. Their smaller footprint means they won't take up too much worktop space. Langer food processors generally provide the benefit ofa variety of howls, blades and grating dises for more specific tasks. As well as meeting basic chopping, slicing and grating, task, these can also whisk, whip, mix and knead - ideal if you like to bake and don’thave the space or budget for a separate stand mixer. These additional accessories are housed in a storage box, so bear this in mind as it will, require extra storage space in your kitchen. Features you may want fo bear in mind when choosing « food processor include: Induction motor Quieter thon traditional motors, an induction motor is powerful and codiuss tothe task in hand. They ore usvelly backed by « long guarantee € on additional benef. Extra-wide feed chute IF speed is your main aim, this feature will ther cut down on prep lime. Variable slicing thickness Great for accurate and precise control when slicing food. Dicing kit Who needs great knife skills when you have a food processor that comes with one ofthese? BUYER'S GUIDE C@caiemunlotty Ce ee eer eres poe saree aaron rere career ry re mee) ee oe ees Se ae ear nena etre) eee ees ers Se een er WWW-HARTSOFSTUR.COM @ 41THE KIT BUYER'S GUIDE KitchenAid Established in 1819, this trusted brand produces everything from Kitchen Aid's Mini Food Processor (see page 45) right through to their Artisan 4L Food Processor Kc 1.7 Fad Proesor Fakenaeahlleecavalas eee serene Tee dad oow ene tet ee ec os ae See nal es Sen Kien 1.2L Fod chopper Sig pew ot god sieht nh eee ee Br qr RRP: £99.00 @ Harts Price: £89.10 Perce Food Processor ee ea ie hae pemenerany os Paso) KitchenAid 3.11 Food Processor KitchenAid Artisan 4L Food Processor Tce ay job wih a scng die hat dusts from Imm fo Gram. The dca metal body encases 0 pomertul 650w induction mot, The wlmadedicitucisenaliscndbactiod® — tedediyramapieenres yor posers noke comers ‘comes wih 3-year guoranos. cing kt ond accessory storage box. RP. £249.00 @ Horts Price: £224.95 RP: £389.00 @ Hors Price: £49.95. 42 @ WWW.HARTSOFSTUR.COMAll Magimix food Processors come with a 3-year parts and 30-year motor guarantee and are Good Housekeeping and Quiet Mark approved THE KIT BUYER'S GUIDE Moginix 32008 Suelo th coed SS E-4 SE ty Sapa voor Saleh mle penne =a Seca {@ Horts Price: £239.95 ‘Asaperh cio i you are cern for 0 forge esp is ckdes on oct feed tbe, tiple puter sles del bade, dgh le gp wh, Sen sce Sri doen caging Se end, serge box and rps © torts Price: £319.98 | Mini S200. ‘Magimix 5200XL Premium ‘All th bonefis ofthe 5200XL but with on elton 3 dic crpatve sing ht Parmesan, The perfect size for A105 the mochine ha @eraigh hres burton operation ‘ond on extra lage fed be. @ Horts Price: £279.95 le, Cuisinart's great range all come with a 5-year guarantee. In addition to their two processors shown here, there is also a Mini Prep Pro chopper for smaller tasks - see page 45 Cuisinart FP8U Easy Prep Pro Food Processor This 2bowd precetoc boats @ 1.9L copacity which can be used wth he large chepping/mixing Blado or scing/ grating discs. Tho voce, 07 ene ete rg bv! nd con bese wih sna depen! rivong ‘RRP: £125.00 @ Hort Price: £119.95 Timm acing, 6mm grating) Smocthiolx juice, Dies ‘Bench ry bit end cin pros @ Herts Price: £999.95 —= Cuisinart Expert Prep Pro Chop, mi blend, pure, ice, gret, dee and spirale — he Iepottrrongo fap Po can Se ovoying fs gorarous 3. copoaty mak teal or ming cokes cd ceughsend i Comes wi wide rongo of ercosor RP: £249.99 @ Hort rice: £224.95 WWW.HARTSOFSTUR.COM (@ 43