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.

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