{"id":17334,"date":"2026-08-30T17:01:03","date_gmt":"2026-08-30T16:01:03","guid":{"rendered":"http:\/\/wenvoe.org.uk\/?p=17334"},"modified":"2026-08-30T17:02:14","modified_gmt":"2026-08-30T16:02:14","slug":"17334","status":"publish","type":"post","link":"http:\/\/wenvoe.org.uk\/?p=17334","title":{"rendered":"Sausage, Squash and Apple Traybake & Blackberry and Lemon Cake"},"content":{"rendered":"

\"\"<\/a><\/p>\n

\n

September\u2019s abundance of fresh produce helps to soothe any sadness surrounding the end of summer\u2026.
\nAn easy tray bake and a creamy layer cake to follow which is complemented by bursts of blackberries for a real teatime treat or halve the recipe to make 12 fairy cakes.<\/p>\n

\n
\n

Sausage, Squash and Apple Traybake
\n<\/strong><\/span><\/span><\/p>\n

\n

Ingredients<\/strong><\/p>\n

1 small butternut squash, about 750g\/1lb 10oz
\n2 red onions, sliced into rings
\n2 apples, unpeeled, cored and sliced
\n12 pork sausages
\n3 tbsp olive oil
\n1 tbsp runny honey
\n1 tsp English mustard
\nSalt and freshly ground black pepper
\n15g\/\u00bdoz fresh flat leaf parsley, finely chopped, to garnish (optional)<\/p>\n

Method<\/strong><\/p>\n

\u2022 Preheat the oven to 220C\/200C Fan\/Gas 7.
\n\u2022 Cut the squash into quarters and leave it unpeeled. Remove the seeds then cut each quarter into 5mm\/\u00bcin slices.
\n\u2022 Place the squash in a very large baking tray with the onion, apple and sausages. Drizzle with 1 tablespoon oil and season well with salt and pepper. Roast for 20 minutes.
\n\u2022 Meanwhile, whisk together the honey, mustard and remaining oil in a small bowl. Drizzle over the sausages and vegetables and turn to coat everything in the dressing.
\n\u2022 Return to the oven for 10 minutes until the sausages are browned and cooked through and the vegetables are tender. Sprinkle over the parsley, if using, and serve.<\/p>\n

\n
\n

Blackberry And Lemon Cake
\n<\/strong><\/span><\/span><\/p>\n

\n

Ingredients<\/strong><\/p>\n

250g softened butter
\n250g soft brown sugar
\n4 eggs beaten
\n1 lemon zest and juice
\n150g ground almonds
\n100g plain flour
\n1tsp baking powder
\n2tsp vanilla extract
\n200g blackberries halved
\nFor the icing
\n200g blackberries
\n1.5tsp honey
\n500g mascarpone
\n80g icing sugar sifted
\n1 lemon, juice only<\/p>\n

Method<\/strong><\/p>\n

\u2022 Beat together the butter and sugar until light and creamy using an electric whisk. Gradually add the egg, and then beat in the lemon, almonds, flour, baking powder and vanilla. Fold in the blackberries.
\n\u2022 Preheat the oven to 180C\/160C fan\/gas mark 4. Split the batter between 2 greased and lined 20cm sandwich tins and bake for 40-45 minutes, until cooked through. Leave to cool.
\n\u2022 Prepare the blackberries for the icing. Simmer the berries with the honey over a gentle heat to form a coulis. Strain through a sieve and chill.
\n\u2022 Whisk together the remaining icing ingredients until light and fluffy. Once the coulis has cooled, mix it evenly through the icing.
\n\u2022 To assemble, sandwich the sponges together between a third of the icing, then smooth the rest over the top and side. Decorate with left over berries.<\/p>\n

 <\/p>\n

\n
\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

September\u2019s abundance of fresh produce helps to soothe any sadness surrounding the end of summer\u2026. An easy tray bake and a creamy layer cake to follow which is complemented by bursts of blackberries for a real teatime treat or halve the recipe to make 12 fairy cakes. Sausage, Squash and Apple Traybake Ingredients 1 small butternut squash, about 750g\/1lb 10oz […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[416,438],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/s6cWjO-17334","jetpack-related-posts":[{"id":7482,"url":"http:\/\/wenvoe.org.uk\/?p=7482","url_meta":{"origin":17334,"position":0},"title":"Chicken, Sausage and Squash Traybake","author":"Alan Williams","date":"1st May 2020","format":false,"excerpt":"Chicken, Sausage and Squash Traybake 4 med skinless chicken breasts 6 good meaty pork sausages 500g squash, peeled and cut good bit sized pieces 2 red onions, peeled and cut into wedges 1 tsp. dried thyme 2tbsp. olive oil 50ml red wine 1 tbsp. maple syrup 1tsp red wine vinegar\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":9627,"url":"http:\/\/wenvoe.org.uk\/?p=9627","url_meta":{"origin":17334,"position":1},"title":"Butternut Squash and Ginger Teabread","author":"Alan Williams","date":"6th May 2021","format":false,"excerpt":"\u00a0 \u00a0 \u00a0 \u00a0 Butternut Squash and Ginger Teabread 175g butter, melted 140g clear honey 1 large egg, beaten 250g raw squash, coarsely grated [prepared weight] 100 light muscovado sugar 350g SR flour 1 tbsp ground ginger 2 tbsp demerara sugar Pre-heat oven 160 fan. 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Greek yogurt small handful chopped\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":14859,"url":"http:\/\/wenvoe.org.uk\/?p=14859","url_meta":{"origin":17334,"position":5},"title":"Sausage and Mash Pie & Moist Ginger Cake","author":"Alan Williams","date":"25th November 2024","format":false,"excerpt":"\u00a0 As the weather turns, and the nights draw in, we\u2019re in the mood for warming comfort food to see us through the chilly evenings. Some favourites to try Sausage and Mash Pie Ingredients 75g butter 6 pork sausages, roughly chopped 2 leeks, sliced 2 carrots, roughly chopped 2 celery\u2026","rel":"","context":"In "Hilary\u2019s Culinary Corner"","block_context":{"text":"Hilary\u2019s Culinary Corner","link":"http:\/\/wenvoe.org.uk\/?cat=416"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/17334"}],"collection":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17334"}],"version-history":[{"count":3,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/17334\/revisions"}],"predecessor-version":[{"id":17337,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/17334\/revisions\/17337"}],"wp:attachment":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17334"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17334"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17334"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}