Last day for receipt of mail orders
Sunday 9th December
Last day for despatching mail orders
Thursday, 13th December
Last day for delivery of mail orders
Friday, 14th December
Delivery should arrive by 12:00 midday but subject to traffic, weather & courier workload!
Local deliveries – please contact the office for further information.Spicy Squash Soup
There’s nothing more inviting than the smell of fresh homemade soup. This delicious treat is perfect for warming up on a chilly autumn evening. It’s also a great immune-booster for this time of year!
1 large butternut squash
2 celery sticks
3 shallots or 1 onion
2cm piece of ginger
1 clove garlic
1 tsp mixed spice powder
1/2 tsp of chilli powder
2 litres veg stock
2 Tbsp olive oil
Salt & pepper to season
Peel the butternut squash, potatoes, ginger & garlic clove. Chop the squash and potato in to small chunks. Finely dice the garlic & ginger.
Chop the leeks, celery & shallots in to small chunks.
Place all ingredients into a slow cooker or pan with the stock, spiced & olive oil.
Cook for 45 mins on the hob. If using the slow cooker – 4.5 hours high or 6 hours low.
Once done, use a hand blender to blend to a smooth consistency. Use the salt & pepper to season and stir through. Top with any of the suggested toppings. Pesto is my personal favourite!Autumnal Chocolate Orange Muffins
Autumnal chocolate orange muffins
240g self-raising flour
100g caster sugar
150ml natural yogurt
100g unsalted butter or stork (if using butter, leave out to soften or it will be difficult to mix)
1 tsp mixed spice
1 tsp cinnamon
Orange zest of 1/2 orange
Icing & decoration
1 chocolate bar (orange chocolate works well)
4 Tbsp cocoa powder
100g icing sugar
Juice of 1/2 orange
zest of 1/2 orange or 20ml orange juice (fresh orange works best)
Heat the oven to 180C fan/gas 6 and line a 12-hole muffin tin with muffin cases. Sift the flour and bicarbonate of soda into a large bowl. Place your chocolate on the chopping board and chop in to small chunks. Stir in the chocolate, spices, orange zest and the sugar. Gradually add the beaten eggs, yogurt and butter, and stir to combine. Don’t worry if the mixture looks lumpy, just try not to over-mix it or the muffins will turn out too doughy and tough.
Spoon the mixture in to the cases and smooth out the surface with the back of a spoon. Bake for 20-25 mins until risen and golden brown. Transfer to a rack to cool. Keep in an airtight container and consume within 3 days.
Whilst the muffins are cooling, sift the icing sugar and cocoa powder in to a large mixing bowl. Add the orange juice very gradually. Keep stirring and checking the consistency – you want the icing to be smooth, but not too runny or it won’t set on the cakes. You may not need all the juice or you may need more, just add until you reach the desired consistency. If it becomes too runny, just add some more icing sugar.
Now lay the bar of chocolate flat on a chopping board. Drag the edge of the knife along the back of the chocolate bar to produce curls of chocolate. Start from the top of the bar and drag the knife to the bottom.
Once the muffins are cool enough to ice, slice the tip of the muffin off to make it a slightly smoother surface. Now drizzle the chocolate over the top. Finish by sprinkling the chocolate curls and orange zest over the top.
We sell a great variety of chocolate bars in our shop – here are a few which would work perfectly in this recipe!
Pork & Apple Sausage Tray Bake
Pork & Apple Sausage Tray Bake
Now that we’ve said farewell to summer, we can welcome back the comfort food! Tray bakes are just perfect for this time of year, plus they require minimal washing up. That means more time for putting your feet up with a glass of vino – win, win! Sausages are always a great option for tray bakes, as they don’t require long in the oven and have bags of flavor. Here at Lobbs we sell a great range of sausages – all handmade in our butchery!
For this recipe, we’ve used our delicious Pork & Apple sausages. They marry perfectly with the rest of the flavours in the dish. It’s a very quick and easy recipe – ideal for when you get in from a busy day at work.
Serves 2 (3 if serving with potatoes).
5 – 6 Lobbs pork & apple sausages (5 if just serving for 2).
3/4 pack of puy lentils
1 large green pepper. sliced in to chunks
3 apples (or 4 small), sliced in to chunks
1/2 jar of apple sauce
4 tbsp Worcestershire sauce
2 sprigs rosemary
2 sprigs thyme
Juice of 1/2 lemon
2 slices of lemon
2 garlic cloves (crushed)
1 onion, diced
3 tbsp olive oil or rapeseed oil
Pre-heat oven to 200 degrees.
Put the onion, crushed garlic cloves, pepper & the apple in to a large baking tray.
Place the sprigs of herbs & sliced lemon on top.
Add a sprinkle of cracked black pepper.
Drizzle over 1 tbsp of the olive oil, Worcestershire sauce & lemon juice. Mix all of the ingredients together with a wooden spoon.
Now place the sausages on top (make sure they’re not covered by any of the veg/apple). Drizzle over another 2 tbsp of olive oil.
Dollop spoonfuls of the apple sauce in-between the sausages.
Cook in the oven for 45 mins. Keep turning the sausages every 10 – 15 mins. When there is 10 mins remaining, sprinkle over the puy lentils (try to avoid covering the sausages). Stir the lentils in with the veg.
If the sausages still appear undercooked at the end of the cooking time – finish for a few mins under the grill. Just be cautious of burning the apple.
Serve with gravy.
Delicious on it’s own, but great with roast potatoes or mash too!
September Giveaway With Mevagissey Coffee
September Giveaway With Mevagissey Coffee
We have teamed up with Mevagissey Coffee to bring you a fantastic September giveaway. If you love coffee then this is the perfect giveaway for you! Mevagissey Coffee produce hand roasted coffee right here in Cornwall. They’re passionate about supplying fresh, premium-quality coffee to offer customers the best coffee-drinking experience possible! As soon as you open the bag, you’re hit with the most comforting and enticing smell of freshly roasted coffee beans – heavenly. The lucky winner of this giveaway will not only win two bags of coffee, they’ll also win two branded mugs and a cafetiere!
If you’d like to be in with the chance of winning then head over to our Facebook page. If you’d like an extra entry then share this blog post on your Facebook page! We will be announcing the winner on Friday 14th Sept. Best of luck! If you’d like to find out more about Mevagissey Coffee then have a browse on their website here.
SUMMER NEWSLETTER 2018
This is a summer to remember, its like 1976 except the dry weather has started earlier. The availability of water has been important for the animals and the lack of rain has significantly reduced the grass growth. The pastures have all turned brown and the grass is extremely dry, almost brittle to the touch.
Amazingly the cows with calves seem to be happy lying in the sun preserving their energy. I have noticed that the herd are now lying very close together literally head to tail alongside each other. This is a terrific way to reduce the numerous flies that are bothering the herd. The flies now have to risk the mass of swishing tails to get into the herd to be a nuisance.
The sheep have a different tactic to deal with the heat, they seek out the shade under the hedge or in the corner of the field where we have planted a few trees. The ewes are also restless as whenever we open a gate to enter the meadow the sheep look up interested to see if we are going to move them to fresh pastures. We do try to move the flocks every 5 days or so as it is good to reduce the build up of internal parasites. During a dry spell the grass becomes contaminated with the sheep’s urine and faeces as the rain has not washed and cleansed the grass so a fresh field is much healthier for the sheep.
The harvest has started the earliest we have ever known; the winter barley is all cut and in the store with the yields being about average. The winter barley straw has been abundant with a lovely golden colour and is valuable as a feed and for bedding.
The winter wheat harvest is now underway with a good yield and very little drying required as the crop is below 18 % moisture content. The wheat grains are small as a consequence of the dry June and July which will affect the feed value of the crop.
On the good side for us is the fact that the price of wheat has risen due to the extra demand created by the drought, many farmers are having to feed their cattle with extra cereal to replace the lack of grazing. Wheat is now trading at £170/ton compared to £130 in August 2017.
News from the shop
The hot weather has seen the butchery team making their popular BBQ meats, we have real beef burgers, tasty pork burgers and delightful lamb burgers available in the step deck.
The grill sticks are extremely popular with our customers at the moment. The Lamb flavours are Royal mint with Rosemary and Mediterranean herbs. The pork sticks are Greek passion or Lemon and ginger with chilli.
The delicatessen has a wide choice of pies and salads available for that perfect picnic on the beach. We also have a superb collection of Cornish cheeses alongside a few of the classic favourites like Cheddar, Gouda and Brie but all made in Cornwall. To accompany the tasty cheese’s, we have a huge selection of chutney one for every taste.
How about a pasty like your mum used to make, try our frozen premade pasties full of Lobbs own beef. There is a small pasty size in packs of 10 and individual medium size pasties, just pop them in the oven and no-one will know they’re not homemade.
To wash down your pasty, why not try the new range of ciders we’re stocking from Haywood Farm. I visited Haywood Farm in May and met Tom Bray who over the last 5 years has propagated and planted 14 acres of orchards. He has carefully selected apple tree varieties for their quality and suitability to the Cornish climate. This has been painstaking work and his orchards were in bloom when we visited and looked pristine. I tried the sweet and medium cider which were lovely and a cider that was blended with elderflower a novel combination which worked really well. It was a great visit with someone passionate about what he’s doing, like we are, about producing meat and vegetables from our farms. We’re stocking Haywood Farm Cider in the shop now, just in time for apple picking season.
Building work at Lobbs
We are in the process of making a few changes to the building which we hope will improve the premises and create easier access. We are creating a new entrance to the Countryside Barn providing access from the walkway.
The courtyard area in front of the shop will be covered in with a slate roof as the existing glass window ceiling has deteriated and requires replacing. The intention is to put in a few rooflights to provide daylight and new doors and porch for the main entrance.
Whilst the work is in progress the entrance adjacent to the delicatessen will be the main access point. The original plan was to complete this work during the winter unfortunately we have had delays to the project which has meant the work now has to be done during the summer.
Please do bear with us and our staff as we try to get through these hopefully short changes at Lobbs farm shop.
Lobbs farmshop website lobbsfarmshop.com
The website has also undergone a revamp and should now be compatible with mobile technology which more of us are using to purchase our everyday goods. Please do have a look and do try the site if that is your preferred route to quality Cornish food and drink.
Premium-Quality Meat On A Budget
Premium-quality meat on a budgetudget
There’s no denying that locally sourced, ethically produced meat offers the best flavour. It’s not just about the flavour though. Food provenance is really important – choosing locally sourced meat means fewer food miles, supporting local farmers and feeling confident and reassured about what you’re putting on your plate. There’s a big misconception around farm shops and butcheries. Many people presume prices will be extortionate and therefore, unaffordable. This is not the case.
Of course, some products will be more expensive, but you’re paying for quality and supporting local businesses. However, when it comes to meat, there’s always the option to use cheaper cuts of meat. Just because it’s cheaper, doesn’t mean it’ll lack flavour. In fact, most affordable cuts of meat offer a richer flavour when cooked in the right way. I caught up with our expert butcher, Phil, to pick his brains on this topic! He shared some really useful information and tips on how to make the most of cheap cuts of meat. Whether your favourite is beef, pork or lamb – there will be something to suit your palette and budget. Have a look at the list below to find out more from our expert butcher!
Beef is such a versatile meat and it makes the most tender stews and casseroles. Phil recommends cuts such as brisket & shin to make rich, flavoursome stews. He advises to cook long and slow in a slow cooker or in the oven on low heat -paired perfectly with seasonal root veg. Brisket makes for a wonderful roast – it’s succulent and rich – great with big fat yorkshire puds!
An all time traditional favourite is hand of pork – it’s cheap, but very tender and moist. Phil suggested the best way to prepare this joint would be to pour boiling water over it and then tap it dry. In Phils words, “crank the oven up to 200” and pop the joint in for 20 – 30 mins. This will give a lovely layer of crackling. Reduce the oven temperature to 170 and cook for 3 – 4 hours (according to size). Why not try this for your Sunday roast?
Another affordable joint of pork is shoulder. This makes the most delicious pulled pork. Cook long and slow with a rich marinade. There’s so many different types of marinades to choose from, but cola & bbq sauce is a popular one! It’s very affordable, but packed full of flavour. It just melts in the mouth.
Shoulder of lamb can also be “pulled” – it’s very tender and even richer in flavour than pork. Again, it’s long and slow with this cut of meat if making pulled lamb. It can be cooked in the slow cooker or oven. Just make sure you seal it first to lock in that delicious flavour. You could be more experimental with pulled lamb and use it for more middle-eastern inspired dishes.
If you fancy roast lamb instead then shoulder of lamb is the perfect choice. Phil recommends seasoning well and placing on a bed of thickly sliced/chunks of onions. Again, heat the oven to 200 and cook for 20 mins and then reduce the heat to 170 for 3 hours (according to size/weight).
When it comes to stews, neck of lamb is always a good choice. It makes the most flavoursome of stews. Phil has shared a great recipe to make the most of this delicious cut of lamb.
1/2 neck of lamb on bone
1/2 neck of diced lamb
Seasonal root veg
Best served with fresh, crusty rolls or french baguette to slurp up all of those yummy juices! Now that we’re creeping into Autumn, it’s definitely time to seek comfort from delicious stews such as this!
Roasted Garlic Chicken with Blackberry Sauce
Roasted Garlic Chicken with Blackberry Sauce
If this blackberry season has left you with a glut of blackberries in your freezer, we have the perfect recipe for you! Of course, there’s nothing like homemade blackberry jam, but it’s nice to try something a little different too! Blackberries are such a versatile fruit and marry surprisingly well with savoury flavours.
This recipe is the perfect end-of-summer dish, making the most of lots of seasonal produce. Serve this recipe with a big sharing bowl of creamy mash! Don’t forget to make the most of our lovely fresh produce when buying ingredients. I had some old veg to use up and picked the blackberries myself, but most of the ingredients are from our shop.
4 x Chicken Breast
1 Large Courgette or (2 small)
1 Green Pepper
4 Large Carrots or 12 Mini Carrots
2 Tbsp Brown Sugar
1 Tbsp Balsamic Vinegar
2 Tbsp Flour
Cracked Black Pepper & Salt (to season)
4 Tbsp Olive Oil
1 Tbsp Butter
3 Cloves Garlic
Chop all of the veg into chunky pieces/slices. If you’re using small carrots then you can leave them whole. Place the veg on a baking tray and drizzle with 2 Tbsp of olive oil. Season with salt & pepper.
Make three or four slits across the chicken (don’t cut all the way through).
Crush the garlic clove and peel from shell. Pop a clove in one of the slits on each of the chicken breasts. The remaining clove can be placed on a baking tray. Place the chicken on the tray too and drizzle with 2 Tbsp of olive oil or rapeseed oil.
Slice the lemon into thin slices. Place two slices on top of each of the chicken breasts.
Now place the trays in a pre-heated oven at 180 degrees. Bake for 26 mins.
Meanwhile, melt 1 heaped Tbsp of butter in a saucepan over a medium heat, then add 2 Tbsp of brown sugar & 1 Tbsp of balsamic vinegar. Stir for 1 minute & then add the water & blackberries.
Mash the blackberries in the pan to release the flavour. Add a light sprinkle of cracked black pepper. Boil for 3 mins, stirring every now and then.
I like to blend the sauce to get a very smooth consistency, I think it’s more flavoursome this way. However, you could leave it if you don’t mind the bits, or you could sieve it.
Once blended, boil again for a further 5 mins to reduce the sauce.
Mix 2 Tbsp of plain flour with 6 Tbsp of water. Whisk with a fork or small whisk until the paste is smooth and without lumps.
Lower the heat and stir the flour paste through little by little with a whisk. Keep stirring and simmer for a further 2 mins. If you like a thicker sauce then make more flour paste and add until you reach your desired consistency. Alternatively, if the sauce is already thick enough feel free to miss the flour paste out and add more water.
When the veg & chicken are due to come out, check the chicken is cooked before serving. Cut into the thickest part of the breast – if the juices are clear and there’s no pink then you’re good to go!
Serve with a big bowl of creamy mashed potato.
Houston, We Have Lift Off!
Houston, we have lift off!
Hello! We can finally say “our website is now live” – boy, have we been waiting to say that. It’s been a long time coming, but hopefully it’s been worth the wait – we think it has and we hope you do too. We’re very excited to be moving forwards with this ever-evolving digital age! We hope that you like our new site and find it easy to navigate. If you have any queries or find any issues with using our new site then please do get in touch, but we’re pretty confident that you won’t need to!
Not only do we have a brand-spanking new website with lots of fresh and vibrant photography, but we also have a blog integrated within our site too. You can expect to see a variety of different blog posts, including recipes, farm updates, competitions/giveaways, Cornish lifestyle/local events and more of an insight to what the lovely people do who work in the butchery, deli, kitchen, storefront and out on the farm here at Lobbs.
We hope that this new site makes your online shopping experience a simple and easy process. We now have two local delivery zones where we operate a £5 delivery service to various postcode areas. On Tuesdays we deliver to PL24, PL25 and PL26. On Thursdays we deliver to TR2. To find out more about this service or our nationwide delivery service then please click here. If there’s a product you would like to order (which you know we sell) and it is not yet listed on the site, please get in touch. We will try our best to make sure we update our product catalogue as often as possible. We are tweaking the ordering process so that you’ll soon be able to order specific quantities rather than whole kilos. Not only will it be more convenient for you, it’ll also minimise waste!
If there’s anything you’re not sure about regarding weights or number of items per kilo etc, then don’t hesitate to get in touch. Not only can you do your weekly shop with us, but we sell a fab range of gift hampers which make the ultimate present for a loved one. Make sure you keep your eyes peeled for offers, competitions and exciting new ventures…