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  • Half of one medium pumpkin, the Crown Prince is perfect for this recipe
  • 10 good quality sausages
  • 3 onions
  • 2 large red apples
  • 6 garlic cloves
  • 4 tbsp olive oil
  • 4 tsp honey
  • A handful of blackberries

Who doesn’t love a one pot dinner? Nothing quite beats it and when you throw sausages into the mix, especially in my house with three small but hungry boys (and one large one!), you are on to a winner.

Quick and easy to create and incredibly tasty. The perfect mid-week supper. Serve with some good quality sourdough to mop up the juices at the end.


  1. Begin by pre heating the oven to 180C. Place 10 good quality sausages on a large baking tray and cook for 10 minutes.
  2. Meanwhile peel and chop three white onions into chunks and core and chop two large red apples.
  3. Cut one medium sized pumpkin in half. The Crown Prince variety is perfect for this recipe. Remove the seeds with a spoon. Use one half and cut into similar sized chunks. Use the other half of the pumpkin for a soup.
  4. Once the sausages have cooked for 10 minutes, add the apples, onions, whole garlic cloves  and pumpkin to the tray, making sure that everything is evenly spaced out and not piled on top of one and other. Scatter a handful of pumpkin seeds over the top.
  5. Place 3 – 4 tbsp olive oil in a bowl with 4 tsp of honey and mix well. Drizzle all over the ingredients. Bake in the oven at 180c for 40 – 45 minutes and turn everything half way through.
  6. 10 minutes from the end add a good handful of blackberries for an extra autumnal blast.
  7. Serve with a chunk of crusty sourdough to soak up the juices.

Top Tip!

The key to this simple, tasty recipe is to use good quality sausages. We love Brand’s Larder pork and apple sausages from along the road at East Fortune Farm.

A farmers daughter from the south west coast of Scotland, Helen is a food writer who encourages parents and carers to get children gardening and cooking and educate the next generation about where their food comes from whilst championing Scottish farming. Not a trained chef, Helen is a good old fashioned home cook with a degree in history specialising in European feminism! She married a rugby player who unsurprisingly, despite being retired, still has a very healthy appetite and with three boys a lot of time is spent as a family in the kitchen cooking and making a mess.

| mrshelencross