1

Preheat the oven to 190°C, fan 170°C, gas mark 5. Put the sausages on a baking tray and bake for 30 minutes, turning halfway.

2

Meanwhile, melt the low-fat spread in a nonstick frying pan over a low heat, add the onions then season and cook, stirring occasionally, for 20 minutes until soft. Add the mustard,, Worcestershire sauce and balsamic vinegar to the onions, then increase the heat and cook, stirring, for 5 minutes until the onions are caramelised. Heat the grill to high.

3

Spoon the onions into a baking dish in 4 heaped mounds. Top each mound with 2 of the sausages and lay 1 light Dutch cheese slice over each. Grill for 2 minutes until the cheese has melted.

4

Meanwhile, warm the flatbreads to pack instructions. Fill the flatbreads with the cheese-topped sausages and onions, and serve.