Sunday again and the weather as always is topical at Stanwells. Warmer but still wet shoppers are undeterred by the elements with the Stanwells internet site being a great reference point to see what is in store before heading out into the elements. It’s amazing how many locals use the website to purchase and collect in store to save time…who would have thought even ten years ago women would shop this way!

Talking of shopping, take a look at the fabulous spring offering from Tucker that is now in store and online. Tucker was founded back in 2005 by Gaby Brasora who created the original Tucker smocked blouse. Gaby was always searching for the perfect blouse to wear with jeans and never found it so decided to have a go herself. Tucker is now a well respected international brand and the collection is an ever-growing one.

Based in New York, Gaby a former stylist and her team create eclectic prints and style them into the still-popular smocked blouse, tea dresses, jumpsuits and edgy pull-on cuffs pants.

Every print is vibrant, fun and usually abstract, an animal or floral pattern. Every season new prints are created and have their unique name such as spring 13′s striking emerald leopard print is named ‘Momma’s Jewel Box’ and has been styled into the original smocked blouse and the easy to wear cuffed pants. ‘Nese and Eve’ is tuckers abstract print for spring in black with horizontal paint-brush strokes in vivid yellow, magenta, blue and brick which again is offered in the fabulous cuffed pants and longer line tie neck shirt.

Now a fully fledged collection Tucker has created fabulous coats this spring to wear over its signature silk pieces. The ‘Bunches of Bumblebees Oversized Trench’ is this seasons quirky wardrobe must have item for edgy spring dressing.

All new Tucker now in store and online at www.stanwells.com

If any of you are thinking of taking a trip down to the Jetty at Mudeford for lunch or dinner, just mention ‘Stanwells’ and you will receive a complimentary glass of wine to enjoy with your meal!

Knackered Mother’s Wine Club

As you’ve probably gathered, I’m not much of a new year’s resolution kind of girl. But, when it comes to wines I am going to drink. I always have plans. With that in mind, here are some suggestions for your new year’s wine resolutions:

1. Make a date with Malbec

If you haven’t tried it yet, Malbec is a brooding red wine from Argentina that is big, bold and laden with bramble fruit. The tannins are not shy, so this is a great one to put with red meat as the fats & protein in the meat soften the tannins. Try the Tesco Finest Argentinian Malbec, £5.99, made by one of Argentina’s oldest wine-producing families, Catena.

2. Give English Wine another chance

For years, English wine has suffered from a ‘home-brew-kit’ image but in recent years, some of the country’s vineyards are producing surprisingly good wines. Waitrose make their own now, as do Laithwaites and even Tesco has recently introduced a Finest English wine (that’s really very good).

So, leave your preconceptions to one side and drink English. Just be prepared to still kiss a few frogs before you find your prince, as it were.

3. Drink a different wine every week

When you are standing in the wine aisle in the shop, faced with a wall of wine, it is easy to go for what you know. However, we have such an amazing range of wines to choose from in our shops here and we’ve only got so much time to try them. So, if you like Chardonnay, try a Fiano from Italy next time. If you like Merlot, try a Carmenere from Chile. If you like Sauvignon Blanc, try a lemon-scented Australian Semillon. Like Pinot Grigio? Try Verdejo from Spain. You get the picture.

Annabel Hornsby

I have always found I make the best decisions when I am disconnected from my daily schedule, lying on a sun lounger in the basking sun (a cocktail in hand also helps). Unsurprisingly then, it was whilst on holiday in Egypt over 6 years ago, that I decided to finally turn my back on a successful career in Investment Banking as a trader and retrain as a TV and Film makeup artist. I was unhappy and disillusioned by the whole business.

I had been reading an article in a magazine I had picked up at the airport, about a woman in her mid to late 30′s, who felt trapped in her job and wanted to do something more creative. She was worried about leaving the security of a good job and retraining in a completely different field, when 40 was starting at her in the face – the bottom line was go for it! As soon as I landed back in the UK I started to search on line about TV and Film Make-up Academies. I was so excited that I had finally made the decision to jump. It was like a weight had been lifted off my shoulders.

I went on to train at the Christine Blundell Academy in Camden and started working on Short Films before gaining work in the crowd room of various Feature Films including Brighton Rock staring Helen Mirren. Working on Film sets was great fun, hard work and the best way to learn quickly. It’s not for the faint hearted!

In the last 2 years I have started to focus on other projects, like working with celebrity chef Rachel Allen as her personal hair and makeup artist on her Easy Meals and Cake Diaries series. I also love giving tutorials and helping people transform themselves when they are in need of a pick-me-up or a general makeover.

I will help you decide what should/shouldn’t be in your make up bag, time to throw out the 2 year old mascara and invest in colours which suit your ever-changing skin tone. Makeup counters can be daunting places and expensive errors. It’s amazing how good you can feel with a little bit of makeup applied using the correct techniques and tools of the trade.

My makeup tip for the week:

invest in some good eyelash curlers; they will open up your eyes in an instant. Sweep some mascara on and you are good to go!

Mixed fish Paella

In these cold wet days I love cooking homeley rich warming dishes and actually a summer favourite comes to mind.

Because this paella has so much going for it, you do not need to add stock to the rice. Boiling water will do, so long as you add enough seasoning to bring out the flavours of the ingredients. Make sure to use real saffron the flavour and aroma is irreplaceable and it gives a distinctive quality to the dish.

4 tbsp olive oil, plus extra for drizzling

1 Spanish onion, peeled and chopped

1 large red pepper, deseeded and chopped

3-4 garlic cloves, peeled and thinly sliced

2 long red chillies, sliced on the diagonal (optional)

Few sprigs of thyme

4 skinless and boneless chicken thighs or breasts, cut into bite-sized pieces

Sea salt and freshly ground black pepper

125g chorizo, sliced

1 tsp paprika 400g

Spanish or short-grain rice

Splash of dry sherry (or dry white wine)

1/2 tsp saffron strands

8 sundried tomatoes, roughly chopped, covered with boiling water to re-hydrate.

Tomato puree

500g clams or mussels, cleaned

monkfish tail on the bone

300g king prawns (whole or heads removed)

200g peas (thawed, if frozen)

300g squid, cleaned and sliced

Handful of flat-leaf parsley, leaves chopped, 1 lemon, cut into wedges to garnis.

1 Put the kettle on to boil. Heat the olive oil in a large paella pan. Add the chopped onions, peppers, garlic, chillies and thyme. Sauté the vegetables for a few minutes until the onions begin to soften. Season the chicken with salt and pepper and add to the pan along with the chorizo and paprika. Fry, stirring frequently, over a high heat to lightly seal the meat. The chorizo will start to ooze a lovely golden oil.

2 Tip in the rice and a drizzle of oil, if necessary. Stir well to ensure that each grain of rice is coated in oil. Pour in a generous splash of sherry and allow it to evaporate before adding about a litre of boiling water, which should come roughly 1cm above the level of the rice. Reduce the heat, bring the liquid to a simmer and add the saffron. Stir well to distribute the strands. Add the tomatoes and season well. Simmer for 10-12 minutes, stirring occasionally to prevent the rice from sticking, but take care not to overstir or it will release too much starch.

3 Add the clams and prawns, topping up with more boiling water if necessary, and stir through so that the shellfish are submerged. Cook for 4-5 minutes over a medium heat until the prawns turn opaque and the clams start to open up. Finally, stir in the squid and peas. The squid should only take 2 minutes to cook – it will turn opaque when ready. Season to taste.

4 Take the pan off the heat, cover with foil and leave the rice to stand for 5 minutes. To garnish, sprinkle with a handful of chopped parsley and arrange the lemon wedges around the pan. Bring to the table and serve immediately.

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New Arrivals… Duffy knitwear, Tucker by Gaby Brasora and Barbour Gold by Temperley…

Great spring knits by Ed Duffy. The New York based designer’s knitwear collection has some great cashmere pieces that are perfect for your trans-season wardrobe to team with jeans. Ideal for everyday or perfect après-ski knits…

Exciting as always, Tucker by Gaby Brasora mixes vibrant silk blouses and pull-on cuffed pants in a hot clash of colour. The standout piece of the collection is the ‘Bunches of Bumblebees Oversized Trench’ in vibrant yellow and a must have piece from the Tucker collection.

The very British collaboration of Barbour and Alice Temperley brings together two great fashion houses to create a collection of stylish, on-trend, outerwear that is practical too. Fashion and functionality collide in a bold mix of camouflage waxed cotton parkas, quilted bikers and coral or camel Temperley style ponchos and cardis…

All available in store and online at www.stanwells.com

Barbour by Temperley

Dew Jacket in Stone

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Barbour by Temperley

Petunia Quilt Jacket in Blackn

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Barbour by Temperley

Daisy Jacket in Camo

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Duffy

Clothing Stripe

Sweater Cloud and Navy

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Duffy

Clothing Cashmere

Boatneck Sweater in Blue

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Duffy

Clothing Knitted Zip

Biker Jacket in Cloud

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Tucker

by Gaby Basora Mary Special

Tea Classic Dress

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Tucker

by Gaby Basora Wide

Smocked Blouse Magenta

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Tucker

by Gaby Basora Bunches

of Bumblebees Oversized Trench

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