400g Diced Lamb
1 Cup Frozen Peas
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
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.
Winter Warming Sausage Casserole
1 can chopped tomatoes
1 red pepper
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).
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!
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.