Melt knob butter in pan, lightly cook 1 onion, thinly sliced. Add the 4 plums and 30ml (2tbsp) sweet chilli sauce. Simmer gently (lid on) for 5-10 minutes until plums slightly softened.

Preheat grill and cook sausages for 10-12 minutes, turning once.

Toast baguette and spoon over chutney. Add grilled chipolata sausages.

Cut 50g (2oz) Somerset Brie into thick slices. Place on top of sausages, return to the grill to melt slightly.