Use up leftover sausages: Meatball wraps for 2
Skin 4 pork & chilli sausages and roll
the filling into small meatballs. Fry until
browned, then tip in 400g can chopped
tomatoes, ½ tsp chilli flakes and
1 tbsp sugar. Simmer for 10 mins. Heat
2 wraps according to pack instructions, divide meatballs between them, top
with a handful of cheddar and roll up.
Skin the sausages, then fry the filling in a hot, non-stick frying pan, breaking up with a wooden spoon until golden. Remove and set aside. Toss the onion in the pan and gently cook in the fat from the sausages until soft, about 8-10 mins.
Add the sugar and vinegar to the pan and turn up the heat. Cook, stirring often, until caramelised. Season.
Heat grill to high, put the naan breads on a baking sheet and divide the onion between the two. Scatter over the sausagemeat and grill for 3-4 mins until hot. Scatter with feta and coriander to serve.