Ham, Brie & Cranberry Frittata

Christmas & New Year’s Eve may feel like a distant memory, but you probably have a lot of cheese and meat still lingering in your fridge/freezer! Therefore, why not make the most of those delicious left-overs! You could use any meat, but ham or bacon are best for this recipe.


8 Eggs

100ml whole or semi-skimmed milk

1 Red/orange Pepper

1/2 Green Pepper

1 cup frozen peas

150g Brie

3 slices of cooked ham

4 Tbsp of cranberry sauce

1/2 tsp pepper

1/4 tsp salt

1 Tbsp dried mixed herbs

2 Tbsp oil


Pre-heat oven to 200 degrees (Fan ovens 180).

Chop the green & red pepper into thin slices.

Next, whisk the eggs, milk, salt, pepper, herbs & cranberry sauce in a large mixing bowl. Don’t worry about the lumps! You might need to use the back of a fork to break up the cranberry sauce in to the mixture.

Now, thinly slice the Brie. Then, chop the ham in to small chunks.

Grease a large flan dish or a large baking tin.

Give the egg mixture another whisk and then transfer to the dish. Scatter the peppers and peas in to the mixture.

Now add the ham.

Finally, carefully place the brie on top of the mixture and push down slightly. Sprinkle a little more dried herbs over the top.

Place the frittata in to the oven for 40 mins. If you poke a knife through the center, you will be able to tell if the egg is cooked or not. Sometimes just leaving to cool for 5 mins will set it.

Serve with salad and a nice dollop of chutney!

Christmas Gift Guide

Looking for that last minute gift? Don’t worry – we’ve got it covered. I think we can all agree that the majority of people love food and drink. That’s why it makes the perfect Christmas gift. Have a read of our gift guide below. This is just a small selection of what we sell in the shop, so come and have a look to see more! 

However, if you’re not sure about what to pick, then why not buy a Lobbs Farm Shop gift voucher instead – you can’t go wrong with a voucher! We sell meat vouchers or general gift vouchers. 

If you’re looking for something a little more bespoke, then why not make up your own gift hamper. That way you can fill it with all of your loved ones favorites. 

Gin has become very popular over the last couple of years – so many new flavours are being produced. If you’re looking for a gift for a gin-lover then you’re in luck! We sell a great range of locally produced gin – sloe gin, damson gin, rhubarb gin… the list goes on! We also sell two different Tarquin’s Gin gift sets.

If you know someone who likes vodka then why not buy them a bottle of Aval Dor Cornish Potato Vodka. It’s carefully produced from King Edward Potatoes grown on Colwith Family Farm – gorgeous bottles too. They also produce gin, too. As well as the full-size bottles, we also sell the miniatures, too. They’re ideal if you’re in need of stocking fillers – for adults, obviously!! If you’re looking for ‘a gift for him’ then perhaps one of the Ale or Cider gift sets would be just perfect! (pictured below).

Does your friend or loved one have a sweet tooth? We have some lovely locally produced chocolate, fudge and other sweet treats – bound to go down well with any chocoholic! There’s something very special about giving a gift which has been so carefully and lovingly produced. For example, Trenance chocolate – they hand-craft the most beautiful luxurious chocolates. Finished off with lovely packaging too. For something a little different, you could buy the Prosecco Sparkle All The Way gift set by Cottage Delight. Packaged in the shape of a Christmas cracker, including a prosseco & elderflower curd and a Raspberry and prosecco jam. Sounds divine!

What goes well with chocolate? Tea or coffee of course! Whether you know someone who’s a coffee addict or a tea connoisseur, we have a huge range of locally produced tea and coffee. 

There’s always someone who dives straight for the cheeseboard on boxing day. Any avid cheese fan will love our selection of cheeses and chutneys. Why not buy your loved one a cheese platter or a chutney gift set? How cute is the watering can planter containing small jars of preserves! (pictured below). 

Winter Warming Sausage Casserole


6 sausages

1 onion

1 can chopped tomatoes

1 red pepper

1 carrot

5 chestnut mushrooms

1 clove of garlic

1 tsp thyme

1 tsp paprika

3 Tbsp gravy granules dissolved in 150ml boiling water

1 can baked beans

1 Tbsp oil


Pre-heat oven to 180 degrees.

Peel carrot, onions and garlic and finely chop in to small chunks.

Chop the red pepper and mushrooms in to small chunks.

Place the 1 Tbsp olive oil in a large saucepan or wok. Gently fry all of the veg with the spices for 8 mins.

Meanwhile, place the sausages on a baking tray and cook for 30 mins. Turn occasionally.

Add the chopped tomatoes, stock/gravy and beans to the veg and gently simmer.

Once the sausages are cooked, slice them into chunks and add to the pan.

Continue to simmer for 30 mins.

Serve with mash!

(If you’re using a slow cooker then you can place all of the veg, spices etc in to the slow cooker without frying first. Just add the sausages once they’ve been browned in a frying pan or under the grill. Then cook for 6 – 7 hours on low).


Christmas mail order timetable

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

2 potatoes

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

Topping suggestions:

Crispy bacon


Fried chorizo

Double cream


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 

150g chocolate 

100g caster sugar 

2 eggs 

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)


  1. 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. 

  2. 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. 

  3. 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. 

  4. 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. 

  5. 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


pork and apple sausages




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. 




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.


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