30-Minute Scotch Bonnet Sausage, Apple & Cabbage Traybake

When the clocks edge towards darker evenings, we crave fast, hands-off dinners that still feel like a hug. October markets give us everything we need: sweet British apples, savoy or hispi cabbage, and affordable good sausages. Add a spoon or two of Happy Adjika Scotch Bonnet and you’ve got a shiny, gently fiery glaze that turns everyday ingredients into something you’ll want on repeat.

Happy Adjika’s Scotch Bonnet blend is clean and bright with fruity heat. It already brings saltiness and pepperiness, so you hardly need to season. This is the kind of meal that lands on the table in about half an hour, with one tray to wash and plenty of variation built in (try veggie sausages, or swap in carrots and parsnips).

Ingredients (serves 4)

• 8 good pork sausages (or veggie sausages)

• 1 small savoy or hispi cabbage, cut into chunky wedges

• 2 red onions, cut into wedges

• 2 firm eating apples, cored and cut into thick wedges

• 2 tbsp olive oil

• 1–2 tbsp Scotch Bonnet Adjika

• 1 tbsp runny honey or apple juice (optional, softens the heat)

• Lemon wedges, to serve

  Note: Adjika is already salted and peppery. Taste first; add extra salt only if you really need it.

Method (5 simple steps)

1. Heat the oven to 200°C (fan 180°C).

2. Tray up: On a large roasting tin, toss cabbage, onions and apples with olive oil. Nestle in the sausages.

3. Roast 15 minutes. This kickstarts the browning.

4. Make the glaze: Stir Scotch Bonnet Adjika with 1–2 tbsp warm water to loosen (add honey or apple juice if you want gentler heat). Spoon over sausages and veg; turn to coat.

5. Roast 10–15 minutes more until sausages are cooked through and edges are caramelised. Squeeze lemon over to finish.

Make it milder (family tip)

Start with 1 tbsp adjika for the whole tray and serve extra at the table for spice-lovers. Kids often enjoy a little sweetness, so the honey/apple juice add-in helps.

Variations & swaps

• Veg swap: Add carrot or parsnip batons in step 2; they love the glaze.

• Protein swap: Chicken sausages or veggie sausages work perfectly.

• Extra carbs: Add parboiled baby potatoes at the start, or serve with buttery mash.

• Greens: Toss kale or cavolo nero with oil and roast on a second tray for 8–10 minutes.

Serving & sides

A sharp green salad (rocket + lemon), crusty bread to mop juices, or simply mash + peas. A spoon of plain yogurt on the side cools things for younger diners.

Storage & meal prep

Refrigerate leftovers for 3 days; reheat covered at 180°C until hot. Great in lunchboxes stuffed into wraps with a tiny scrape of Scotch Bonnet Adjika and crunchy lettuce.