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!

 

 

 

 

 

 

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.

INREDIENTS:

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

METHOD:

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

Ingredients

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

Method

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!

Ingredients:

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

Pesto

Fried chorizo

Double cream

Method

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!

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