Speedy Sausage Casserole

Ingredients:

(serves 2)

4 sausages

1 can baked beans

1 can chopped tomatoes

1 tsp paprika

2 Tbsp Worcestershire sauce

1 Tbsp ketchup

3 large florets cauliflower

3 large florets broccoli

1/2 onion

4 tsp Bisto gravy granules

100ml boiling water

Method:

Pre-heat oven to 180. Place sausages on a baking tray ready to place in the oven. Cook in the oven for 30 mins (turn every 10 mins).

Finely dice the onion and heat 1 Tbsp oil in a large wok or casserole dish. Once heated, fry for 8 mins. Add the paprika.

Meanwhile, boil or steam the veg in a small pan.

Once the veg have softened, add to the pan containing the onion. Pour in the chopped tomatoes & beans. Stir.

Add 100 ml boiling water.

Now, add 4 heaped teaspoons of Bisto gravy granules, ketchup & Worcestershire sauce. Stir well & simmer until the sausages have cooked.

Once the sausages are done, chop into chunks and tip in to the pan. Sprinkle in a few pinches of salt and pepper. If you’d like the sauce to be thicker, add 1 more tsp of gravy granules.

Serve with chunks of fresh bread.

Christmas Day Feasting!

The most anticipated meal of the year – Christmas dinner! Those heart-warming nostalgic flavours, Christmas crackers and bad jokes. Food definitely brings everyone together. Here at Lobbs, we have a great range of local produce to choose from for your Christmas dinner.

The star of the show has to be the meat. Everybody has their own preference, but for most of us it’s Turkey. If you’d like to browse the different Christmas meats we sell then have a look here. If you’re looking for something different this year, then why not go for some of our own home-reared beef or lamb. All of the meat we sell is of a premium-quality and fully traceable. Don’t forget, you can also ask our butchers for marinades/stuffings for your meat, too. If you’d like to place an order for local delivery or collection before Xmas, you can still do so via the website or give us a call instead. Please make sure you place your order soon to avoid disappointment as local delivery slots fill up quickly.

Another important part of Christmas is having your favourite tipple to enjoy throughout the day! Whether you like gin, ale, wine, cream liqueur, vodka or you prefer a non-alcoholic beverage, there’s something for everyone.

For those who have a sweet tooth, the Christmas pud is the most anticipated part of the Christmas feasting! We have some of our very own homemade Christmas puddings for sale in the shop. If you’re looking for a gluten-free option, we also sell Cole’s Gluten Free Christmas Puddings.

Christmas Meat Q&A With Our Expert Butcher

  1. How can I stop the turkey from being dry? To keep the bird from drying out, cover the breast with streaky bacon. Place Turkey on a bed of onion with about 1 inch of water in the roasting tin & cover bird with foil. Take the foil off 45 mins prior to the end of the cooking time.
  2. What size shoulder or leg of lamb should I get to serve 12 people? It really depends on the appetite of each individual. However, for that amount of people the leg would have the chump left on, or you could have 2 legs if you’re feeling hungry! If you’d prefer shoulder then you need around 1 and a half shoulders. Cook long and slow, serve on a platter and the meat will just fall off the bone – delicious.
  3. Cooking timings for a 12lb deboned turkey? For a whole boneless Turkey it will weigh about 10lb when it’s de-boned. Because it is one big mass, without a cavity, you will need to cook it for about 3.5 hours at 190 degrees. Cover with tin foil. Probe for temperature – it should be 73 degrees or above.
  4. Homemade stuffing recipe? We sell Shropshire Stuffing at the shop and then add sausage meat to it. Therefore, all you need is a pack of the Cranberry Orange & Chestnut stuffing and mix it with our sausage meat from the butchery counter. If you’re unsure of serving sizes etc then just ask one of our butchers!
  5. What size turkey do I need to feed 8 people? A 10-12lb bird should be about right. However, if you’d like some cold turkey for boxing day then you may want a slightly bigger bird!

The cheese board!

Once the Christmas dinner has been eaten and everyone’s slumped on the sofa with their buttons ready to pop, what could be next? The cheese board – obviously! There’s always room for some cheese and crackers.

Our deli counter is the best place to go to stock up on all your favourite cheeses. We have a huge selection of mouth-watering cheeses, perfect for the festive season. Some of our favourite Christmas cheeses:

Wensleydale – caremelised orange & masons Yorkshire gin

Bowland

Wensleydale with cranberries

White stilton with mango & ginger

Afterburn

Cropwell Bishop Blue

Christmas cheese

We have some smaller truckles of cheese too, these are also great for putting in gift hampers. We have a range of cheese hampers we can make up for you, alternatively, you can make your own. If you’re looking for a Cornish cheese then you must try the Miss Thymed cheese or Boy Laity Camembert – delicious! We also have plenty of tasty preserves to pair perfectly with our selection of cheeses. If you’d like to pre-order some cheeses for Christmas & New Year, then give us a call or pop in and speak to a member of staff at the Deli.

Sausage, Leek & Sweet Potato Pasta Bake

This hearty dinner makes the perfect mid-week meal – and it tastes even better for lunch the next day, too!

Ingredients:

6 Lobbs Pork & Garlic Sausages

230g Pasta

1 can chopped tomatoes

1/2 carton of passata

1 large leek

1 sweet potato

1 Tbsp mixed herbs

100g grated cheddar

1-2 handfuls of tortilla chips (crushed into small pieces)

Method:

Start by pre-heating the oven to 180 degrees. Once heated, cook the sausages for 30 mins, turning every 10 mins.

Next, chop the leeks and sweet potato into small chunks (don’t chop the sweet potato too small though or it will go to mush in the pan). Place in a pan of boiling water for 8-10 mins or until the sweet potato is cooked.

Meanwhile, place the pasta in a pan of boiling water for 10 mins.

Once the veg are cooked, drain and place back on the stove. Tip in the chopped tomatoes, pasatta and 1/2 of the Tbsp of herbs. Stir until all combined.

When the pasta is done, drain, and add to the pan of veg. Stir again. Tip the contents of the pan into a large baking dish.

Once the sausages are cooked, chop in to chunks (or use scissors), and add to the baking dish, stirring all together.

Finally, scatter over the cheese, crushed tortilla chips and the remaining dried herbs. Place in the oven and cook for 20 mins at 200.

AUTUMN FEST 2019

AUTUMN FEST – pumpkin picking, tractor-trailer ride, crafts & more!

pumpkin picking cornwall

This October (19th – 21st) we’re running an autumnal/halloween-themed event for all of the family to enjoy. From pumpkin picking to crafts – there’s plenty to do! We’ve had lots of questions about our Autumn Fest so I thought it would be best to do a blog post to let everyone know what they can expect on the day, including a list of frequently asked questions! Whether you’re a local or you’re visiting Cornwall during the half-term, it’ll be a great experience for all! Why not make a day of it and spend the rest of the day at the Lost Gardens of Heligan, too.

Our wonderful veg production manager has been busy growing all sorts, including pumpkins! They’re growing well and will be cut ready for your little ones to pick on the day. We will have some small and large wheelbarrows for the kids – perfect photo opportunity! Not only do your children get a pumpkin each, but they also get to take part in crafts, find the hidden tractors and have their photo taken in our ‘Autumn on the Farm’ photo corner. Not only is this a great chance for you to make memories & take lots of Instagram-worthy photos, if you upload your pictures to social media with the #lobbsautumnfest, you could be in with the chance of winning a halloween hamper of treats! All the more reason to get those little ones dressed up in their autumnal clothing or spooky outfits!

F&Q

How much is each ticket? A: £7 per child (adults are free).

How long is each time slot? A: 90 mins

Where do we park? A: Park in our designated car park or any of the surrounding parking bays if our car park is full

Where is the event going to be held? A: In one of our fields, close to the shop. However, you will be taken to the field on our tractor & trailer ride!

What do we do on arrival? A: Please come in to the shop and present your email (with the time slot) to a member of staff at the tills.

What should we wear? A: As October weather can be unpredictable, we advise people to wrap up, bring a raincoat and DEFINITELY wear wellies.

Can I get a refund for tickets? A: Tickets are non-refundable, except if we cancel due to extreme weather conditions.

Where is Lobbs Farm Shop? A: We are located next to The Lost Gardens of Heligan. As you drive in, turn right and continue across the road into the car park. You will see our shop on the left.

What do we carry the pumpkins home in? A: we ask that everyone brings a bag to carry their pumpkins home in.

Do I have to pay for my baby? If your little one is too young to get involved then, no. However, if they would like to join in then we ask that you a buy a ticket for them too.

What age range is it for? A: This is a tricky one, any ages are welcome. However, it is probably most suitable for children up to the age of 13. We will have a small sensory table for babies, including a box of things to touch, see and smell.

Please note, if you’d like to book for the 19th or 20th October then you can do that HERE

However, if you’d like to book for the 21st, then please come and purchase your tickets from the shop.

It’s Harvest Time!

It’s harvest time here on the farm! Harvesting wheat isn’t always straight-forward – it requires good timing and a great deal of vigilance! The Moisture level of the wheat is a critical factor when considering whether the wheat is ready to harvest. You may have seen in the news that many farmers have been unable to start harvesting their crop due to the torrential rain over the last month. Unlike the South East, we don’t get the hot weather. Therefore, they are able to start their harvest slightly earlier.

However, today the farmers here were busy in the combiners making their way through the crop. I was hoping to get some lovely summery pictures with a warm back-light – didn’t happen! The clouds quickly engulfed any sign of sunlight!

I’m sure you are all familiar with what a combine harvester looks like. These fantastic bits of machinery separate the grain from the straw in a combination of three tasks (hence the name ‘combine’). These tasks include reaping, binding and threshing – this enables the head of the grain to be loosened from the shaft. The grain produced is then taken away for storage. Some is stored here on the brothers farms and some of it is stored at Kernow Grain near Bodmin. Most of the wheat produced here in the South West is used for animal feed. The straw is used to bed the animals during those chilly winter months!

 

 

 

 

 

National Coffee Week Giveaway

National Coffee Week is a great opportunity to celebrate our daily necessity – coffee! The week was initiated by the Allegra foundation in order to raise money for coffee-growing communities. The idea is to raise funds for Project Waterfall – “a charitable initiative bringing clean water, sanitation and education to coffee-growing communities across the world”. If you’d like to know more please click here. We decided it would be a great idea to raise awareness of National Coffee Week by running a coffee-themed giveaway. Mevagissey Coffee (local hand-roasted coffee producer) and Langleys Rocky Road (local luxury handmade chocolate producer) have collaborated with us to bring you a fantastic giveaway. We are also giving away one of our delicious homemade coffee cakes. It’s the perfect treat for anyone who loves coffee (who doesn’t).

To win the goodies below (and a cafetiere by Mevagissey Coffee), follow the link to our Facebook page here, or have a look on our Instagram page.

 

 

 

If you’d like to support the vital work that Project Waterfall do, you can donate the price of a cup of coffee (£3) – Text ‘COFFEE’ to 70331 to donate straight to Project Waterfall.

 

Slow Cooker Creamy Lamb & Potato Bake

Ingredients:

400g Diced Lamb

1/2 Cauliflower

1 Cup Frozen Peas

1 Onion

1 Clove Garlic

2 Large Potatoes

2 Cans Chopped Tomatoes

1 Veg Stock Cube

2 Tsp Rosemary

*Follow link at the bottom of the page for the recipe for Béchamel sauce

Method:

Firstly, finely chop the onion and garlic. Next, chop the cauliflower into small chunks. Add to the slow cooker with the diced lamb, chopped tomatoes and peas. Stir together and sprinkle in the stock cube, 1 tsp of Rosemary and a few pinches of salt.

Then, thinly slice the potatoes and layer on top of the ingredients in the slow cooker. Sprinkle over the remaining tsp of Rosemary and a pinch of black pepper. Cook on low for 6-7 hours or high for 5 hours.

Approximately 45 mins before serving, make a béchamel sauce and pour it over the potatoes for the remaining half an hour and increase the setting to high. Click HERE for a link to the béchamel recipe used for this.

 

 

 

 

 

 

 

National Butchers Week

National Butchers Week 11th – 17th MarCH

The 11th – 17th March is National Butchers Week – a great opportunity to celebrate the hard work of our highly-skilled butchers here in the UK.  Unfortunately, most people now shop at large supermarkets (because they can get everything under one roof) rather than use local butchery’s and farm shops. Supermarkets have removed the need for customer interaction with butcher’s, as everything is available pre-packaged and ready to go off the shelf. However, in recent years there has been a gradual increase in awareness of food provenance, and customers seeking trust and transparency with what they’re buying. This is where supermarkets will never be able to compete with our beloved butchers. A butcher can advise you on the best cut of meat to suit your budget, and you know exactly where your meat is coming from. Yes, sometimes supermarkets can beat butchers on price (depending on cut) – but the true cost of cheap meat has been exposed many times in recent years. When you buy from your local butchery you’re getting better quality and you’re supporting local farmers and communities. You’re also helping to support our vital eco-systems by enabling farmers to encourage bio-diversity in the pastures. Our butchers are an integral part of the farm to table movement. Show your support this week by choosing locally produced, premium-quality meat!

 

National Butchers Week

 

As part of National Butchers Week, we’re having a week of special offers on our delicious handmade sausages – featuring a different sausage every day:

Monday 11th – Honey Roast Pork Sausage

Tuesday 12th – Traditional Pork Sausage 

Wednesday 13th – Pork & Leek 

Thursday 14th – Garlic Pork Sausage

Friday 15th – Old English Sausage

Saturday 16th – Cracked Black Pepper Sausage

Sunday 18th – Lincolnshire Sausage

You can purchase in store or online! 

 

 

 

Sausage, Bacon & Cauliflower Bake

Ingredients: 

  • 6 x Lobbs Pork Sausages
  • 4 x Slices Bacon
  • 1 x Cauliflower (1/2 if it’s a very large cauliflower!)
  • 2 x Leeks
  • 1 x Onion
  • 1 x Clove Garlic
  • 1 x Tsp mixed herbs
  • 6 Tbsp breadcrumbs (or you can use ready salted crisps, crushed)
  • 1 Tbsp oil
  • 30g mature cheddar

For the bechamel sauce (if you’re making your own):

  • 60g butter
  • 60g plain flour
  • 600ml milk
  • salt & pepper
  • 1 tsp english mustard

Method:

Firstly, pre-heat the oven to 180.

Place the sausages on a baking tray.

Finely chop the onion and garlic.

Then, cut the bacon into strips.

Once the oven has heated up, put the sausages in for 25 mins.

Heat 1 tbsp of oil in a frying pan and place the onion, garlic & bacon in the pan and fry for 7 mins – stirring frequently. Take off the heat once cooked.

Next, wash the leeks & cauliflower and then chop into chunks ready for boiling.

Put the veg into a large saucepan with boiling water and boil for 10 mins (or until tender, but not too soft!).

Meanwhile, start making the bechamel sauce: click  the link here for a video/instructions on how to make if you’d like to make your own. I always add 1 tsp of mustard too – gives it a lovely flavour!

Once the sausages are cooked, remove from the oven. Cut into chunks.

Place the sausages, bacon/onion/garlic & veg in to a medium baking dish and stir together – add a pinch of salt and pepper.

Once you’ve made the sauce, pour it over the ingredients in the baking dish (or if you’re using shop bought, pour straight from jar/packet).

Top with grated cheese & the breadcrumbs (or crushed ready salted crisps). Finish by sprinkling over some mixed herbs.

Place in the oven at 180 for 25 mins. Serve with a chunk of fresh bread or roast potatoes!

 

 

 

 

 

 

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