National BBQ Week 28th May – 3rd June

There seems to be a day or week for just about everything doesn’t there! But who can resist National BBQ Week? A chance to bask in the beautiful English sunshine…. *ahem* and a very good chance to make the most of some local produce on your grill. If you choose to stick with the trusty sausage and burger combo, make sure they’re good ones, perhaps even make your own burgers? Or maybe be a little more adventurous and get chopping with some garden herbs for a tasty marinade such as this one from Angela Hartnett? Whatever you end up cooking, enjoy!

You can buy a delicious range of home reared meats from our farm here in South Cornwall on our website, all available for UK wide delivery.

Seville Orange Marmalade

It’s that time of year again, seville oranges are in stock in the farm shop and the smell of marmalade permeates the house!
Here’s a lovely recipe for you to make the best of the short time frame that these oranges are around.

Seville Orange Marmalade
This is a quick guide. Arm yourself with some muslin, string, a good heavy-based saucepan and buy or borrow a proper sugar thermometer.

Makes about three jars

  • 400g Seville oranges (about four)
  • 1 lemon
  • 1 litre water
  • 800g white sugar
  • 1 tsp soft dark brown sugar (optional but it makes the colour rosier)

With a potato peeler or sharp knife remove all the orange zest in strips, cut away any white pith then shred the zest and tie it in a small square of muslin. Finely slice the oranges; pith, flesh, juice and all, and the whole lemon, and tip into a heavy saucepan. Add the water and your muslin bag of zest and simmer for about two hours until the pith is tender.

Pick out the bag holding the zest, and leave to drain on a plate. Line a colander with a few layers of muslin, place over a bowl, tip in the contents of the pan, and leave to drip for an hour – you need all the liquid as it contains the vital pectin that makes the marmalade set. You could squeeze any remaining juice from the pith, but it will make the marmalade slightly cloudy.

You should have about 750ml of liquid. Boil it down if you have more, or add water if you have less.

Return the liquid to the pan, add the zest from the bag, and the sugar. Bring to the boil, then quickly simmer until it reaches 104°C. Keep the temperature constant for five minutes. A spoonful on a cold saucer should form a crinkly skin after cooling for five minutes. If it doesn’t, simmer for a few minutes more; but you may have to settle for soft-set. Switch off the heat, leave for 20 minutes, spoon the marmalade into hot, sterilised jars, seal with cellophane and rubber bands and leave somewhere cool overnight to set to a jelly.

Seville oranges freeze beautifully. You do not need to do much with them apart from wash them, stick them in a bag and put them in the freezer. When you run out of marmalade you can cook them from frozen as per your favourite recipe

Winter Salad

Here’s a lovely simple recipe for a crisp winter salad using local seasonal produce. It’s nice on its own or served with some lovely Cornish Blue cheese, or even a chunk of rib eye steak if you fancy!

  • 1/4 red cabbage, finely sliced
  • 1/4 savoy cabbage, finely sliced
  • 2 carrots, sliced into matchsticks
  • a handful of walnuts, lightly toasted & roughly chopped
  • 4 tbsp walnut oil
  • 2 tbsp red wine vinegar
  • 1tsp grain mustard
  • sea salt & cracked black pepper, to taste

Toss all the sliced cabbage and carrots together in a large bowl. In the top oven of the aga or in a dry pan on the hob, lightly toast the walnuts until they smell wondrous (technical cookery term!) and remember to keep them moving so they don’t catch and burn.

Mix together the walnut oil, red wine vinegar and mustard. Season to taste. Pour the dressing over the salad, mix well to coat and serve.

Featured Recipe: Sausage & Bacon wraps with sage & honey

A twist on the traditional pigs in blankets, simple to make & very tasty!

Sausage & Bacon Wraps with Sage & Honey

  • 12 rashers of streaky bacon – rind removed
  • 24 Lobbs chipolatas
  • 24 small sage leaves
  • 5 tbspn Glebe Farm clear honey

Preheat the oven to 190°C/fan 170°F/Gas 5.  Cut each bacon rasher in half length ways.  Roll up the sausages in the bacon with a small sage leaf tucked in each.  **Secure with cocktail sticks if you like & arrange in a large shallow tin. Drizzle with the honey.

Cook for 35-40 mins. Turn once or twice to brown evenly all over.  Remove the cocktail sticks before serving, if using.

Featured Recipe: Chestnut Stuffing Balls

So, here’s today’s featured recipe, essential to your Christmas Dinner I’d say!

This stuffing can be made 2 days ahead , keep in the fridge.  It can also be frozen; defrost thoroughly before using

  • medium onion – finely chopped
  • 3 juniper berries – bruised
  • 750g Lobbs sausage meat
  • 1 x 200g Highgrove vacpac chestnuts – roughly chopped
  • 1 free range large egg
  • 3 tbspn sage – chopped
  • 2 tbspn parsley – chopped
  • 100g Martin’s bread – crumbed
  • ½ tsp ground allspice

Preheat the oven to 190°C/fan 170°C/Gas 5.

In a saucepan, melt the butter over a gentle heat, then add the onion & juniper berries. Cook for 5 minutes, without letting the onion colour.  Leave to cool.  Remove & discard the juniper berries.

In a large bowl, mix the cooled onion with the rest of the ingredients & season.  To perfect the seasoning, fry a small piece before shaping, then taste & adjust.

Shape into about 24 balls – this is easier with wet hands – and bake in a roasting tin for 30-35 minutes, turning halfway.

(Running out of time to make your own? – have you tried our frozen stuffing balls – in our freezer next to the Yorkshire puddings!)

Christmas Recipes

Just a reminder to you lot, you can find a lovely selection of Christmas recipes on this blog, from party food to Christmas dinner essentials. I’ll list them all here so you can get straight to what you’re looking for!
You can still order online in time for Christmas, you can do so here: or give us a ring on 01726 844411

First of all, Christmas Dinner essentials…

Christmas Party Food….

Lovely sweet things for Christmas…

And finally, if you need some assistance with cooking times, you can find them all here on our Butchery Guide for Cooking

Brie and Cranberry Filo Parcels

Far and away our most searched for recipe on this blog is this one for Brie & Cranberry Filo Parcels. Its not hard to see why as it is completely delicious, simple to make & very popular party food. So here it is again, in time for the run up to Christmas. Visit the menu to the right of this page for lots of recipes, including a whole host of other Christmas trimmings and party food. If you’re needing something for the main event however, take a look at our website for ordering the perfect goose, bronze turkey, duck, pheasant or rib of beef. We deliver across the UK. Or pop into the shop to place your order or give us a ring on 01726 844411

Brie & Cranberry Filo Parcels

Brush each pastry sheet with melted butter & place 3 sheets one on top of the other.  Cut into 4” square.  Place some squares into a bun tin 7 leave some flat on the surface.  Place 1 tspn of cranberry sauce & 2 cm piece of brie into the centre of each phyllo square.  In the bun tins bring the corners up to form a cone shape & twist together. Brush with a little melted butter then bake at 200°C for approx 10 mins.

To make cracker shape

Place 1 tspn of cranberry sauce & 2 cm piece of brie into the centre of each phyllo square. Fold one side over the cheese & sauce then fold over the opposite side. Pinch in either end & twist to form a cracker.

Brush with a little melted butter then bake at 200°C for approx 10 mins.

Christmas Food & Cake Decorating

Here’s a few photographs from Helen & Annie’s cookery demonstration on Saturday and links to some lovely recipes that were featured in the demo. The great thing about these recipes is that they’re easy to prepare well in advance and pop in the freezer for when you need them and they taste bloomin’ loverly! It was another lovely cookery demo, nice informal atmosphere, plenty of tea and coffee being served and of course, tasters of all the food being prepared. Follow these links for the recipes: Roly Poly Mince Pies, Poppy Seed & Stilton Biscuits, Truffles, Sausage Rolls with Caramelised Onions, Christmas Cream Liqueur and Smoked Mackerel Pate.

Above: Annie demonstrates the art of icing a cake properly.

Above: Helen rolls up the Roly-Poly mince pies

Above: roly poly mince pies, absolutely delicious

Above: stilton & poppy seed biscuits

Damson Gin & Jelly

Beautiful dusky damsons have a very short season, so if you spy them out and about snatch up a couple of pounds if you can. Either use them straight away for making Damson Gin, Jelly or just stewed with a bit of sugar to make a deliciously simple dessert.  Or you can freeze them for use later in the year. Anyway, here’s inspiration for you in the form of a lovely Damson Jam or Damson Jelly. Also in abundance this time of year are blackberries, sloes and elderberries. The hedgerows seem to be dripping in fruit, its hard to know what to make next! You can find a delicious Bramble Jelly recipe here or you can make good use of those sharp little sloes and make some Sloe gin in time for Christmas, so get picking folks!

Damson Gin

  • 1lb Damsons
  • 1/2lb Sugar
  • 1 litre Gin (doesn’t have to be top quality)

Prick the Damsons all over with a pin or fork. Place in the bottom of a sterilised kilner jar (or two) with the sugar and gin. Turn the jar everyday until the sugar has completely dissolved. Then store away in a cupboard for at least three months, you can leave it up to a year for best results but you may not want to be waiting that long!

Damson Jelly

  • 6lb Damsons
  • 3 Pints of Water
  • Sugar

Simmer the damsons in water for 1 hour until soft. Strain through a jelly bag (or a fine sieve) and measure the juice. Allow 1lb (454g) sugar to each pint of juice. Heat the juice gently, stirring in the sugar until dissolved. Boil hard to setting point and pour into hot jars.

How to make a Cornish Pasty

A delayed update from the Cornish Pasty making demo with Anne which took place here at Lobbs Farm Shop on the 25th August. It was typical British summer holiday weather, the wind howling around the shop & squally showers bringing with them thunder and lightning. So it turned out to be a perfect afternoon to stay inside and make pasties! It was well attended with many people staying locally on holiday. What a great way to learn about Cornwall’s iconic Pasty, recently in the news after being awarded Protected Geographical Indication status. You see, you can’t just bung any old ingredient in a pasty, it has to be proper! Anne was here to show us how…

  • A proper Cornish pasty must not contain anything other than swede, potato, onion and beef skirt (or chuck steak if skirt isn’t available) and seasoning to your taste.
  • The secret to making the best pastry for your pasty is to keep it cool by using chilled fat (grated into the flour to avoid lumps) and chilled water for mixing into the flour and to handle it as little as possible.
  • Pat dry all your veg before adding it to your pasty. Any excess water from the veg will cause your pasty to fall apart, which will not do!
  • Make sure that you slice the veg into thin strips, not cubes. Also make sure not to have any sharp edges otherwise these will break the pastry.
  • Layer the veg onto your pastry first and put the thin bits of beef skirt on top of the veg. This way the delicious juices from the beef will soak down through the vegetables.

Armed with these tidbits of information, you can find Anne’s recipe here. You can find photos from the afternoon’s demo below, thank you to all who came and left with some ‘ansome looking pasties! So what are you waiting for, get crimping!

above: Here’s Anne, demonstrating crimping.

above & below: an attentive crowd!

above: these two had crimping down to a fine art!

above: who said it wouldn’t end up messy? Nice whiskers!

above: out of the oven and cooling off, ready to take home for tea.

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