Ingredients (makes approx. 4)

• 1 pack of sausages (we used plant-based sausages but pork sausages will also work fine)
• 1 JAZZ™ Apple (sliced and cubed)
• 1 Red Onion
• Drizzle of Olive Oil
• ½ tsp Garlic Salt
• Large pinch Salt & Pepper

Method

1. Chop the sausages in into thirds, the JAZZ™ Apple into cubes and the red onion into slices.
2. Add to a bowl and drizzle over olive oil, salt, pepper and garlic salt – make sure everything is covered.
3. Make up skewers by simply alternating the JAZZ™ Apple, red onion and sausage.
4. Place on a tray in a pre-heated oven (200C) and cook for 10-12 minutes. Alternatively, cook on the BBQ, making sure to keep turning to ensure they are cooked all the way through.

Ingredients (makes approx. 4)

• 1 head of cauliflower
• 1 JAZZ™ Apple
• 2 Carrots
• 1 Red Onion
• Drizzle of olive oil
• ½ tsp Garlic Salt
• ½ Celery Salt
• 1 tsp Smoked Paprika
• ½ tsp Cayenne Pepper

Method

1. Cut the red onion, JAZZ™ Apple, Carrot and cauliflower into small cube sized pieces.
2. Place in a bowl, add the salt, garlic, pepper, celery salt, cayenne pepper, smoked paprika and drizzle over the olive oil before mixing well so everything is well covered.
3. Skewer the JAZZ™ Apple, cauliflower and carrot alternatively. 
4. Cook in a preheated oven at 200C for 12-15 minutes, turning regularly or on the BBQ.

Ingredients (makes approx. 4)

• 1 Pork Tenderloin (approx 400g cut into cubes)
• 2 JAZZ™ Apples – cored and cubed
• 2 JAZZ™ Apples – juiced
• 1 Red Onion
• 4 Scotch Bonnet chillies
• 2 tbsp Goslings Black Seal Rum
• 160g Brown Sugar
• 100g Tomato Ketchup
• 2 tbsp Worcestershire sauce
• 1 tsp Garlic Salt
• Salt & black pepper

Method

1.  First make the marinade/sauce by putting the JAZZ™ Apple juice with the brown sugar, rum, garlic, tomato ketchup and Worcestershire sauce into a pan to simmer on a low heat for 30 mins to an hour.
2. Cube the pork, JAZZ™ Apples and cut the red onion into small slices.
3. Add everything to the marinade and leave overnight or for at least 3 hours.
4. Make up the skewers with a Scotch Bonnet on the end, followed by pork, JAZZ™ Apple, red onion, pork, JAZZ™ Apple, red onion etc. 
5. Cook in the oven for around 12-15 mins or on the BBQ making sure to baste the skewers with a little extra sauce.
6. The remaining sauce can be used for dips and will keep for a week in the fridge. 

Ingredients (makes approx. 4)

• 2 JAZZ™ Apples – cored and cut into 8 wedges
• Squeeze of lemon
• 25g Brown Sugar
• ¼ tsp Ground Cinnamon
• 100g Unsalted Butter
• 100g Light Muscovado Sugar
• 100ml Double Cream
• Pinch of Sea Salt
• 2 scoops of Ice Cream (to serve)
• Handful of Pecan nuts (roughly chopped)

Method

1. To make the sauce simply melt the butter with the muscovado sugar in a small saucepan. Bring to the boil and then simmer for 10 mins.  Take off the heat and add the cream, stirring well. Leave to cool and add a pinch of salt. 
2. Prepare the JAZZ™ Apples and place in a bowl with a squeeze of lemon, brown sugar and cinnamon.
3. Make sure they are well coated and then thread them onto skewers
4. Cook in a pre-heated oven for 10-15 mins or even on the BBQ.
5. Serve with a dollop of ice cream, the salted caramel sauce and some chopped pecan nuts