1: Peel and roughly chop the onion, then peel the potatoes and cut them into cubes.

2: Heat the vegetable oil in a large saucepan. Once hot, add the onion and cook for 6-8 minutes, stirring occasionally, until softened and starting to turn golden brown. Next, add the potatoes and cook for another 3-4 minutes. 

3: Add the tin of soup to the pan, along with 1 mug of water, and then crumble in the stock cube. Drain the tin of sweetcorn and then add this to the pan too. Give everything a good stir and bring it to the boil.

4: Add the pasta to the pan and reduce the heat so it’s bubbling gently at a simmer for 12-15 minutes, until the potatoes are tender and the soup has thickened a little.

5: Roughly cut up the ham and then add this to the pan to warm through. Sprinkle over a bit of pepper, if you like, and spoon into bowls to serve