1. Cook the onions in a little oil until beginning to soften. Add the mushrooms and cook for another 2 minutes.

2. Remove from the heat and stir in the cooked pasta and turkey ham.

3. Mix the cornflour with a little milk.

4. Heat the remaining milk in the saucepan. Crumble in the stock cube and grated cheese, and mix thoroughly.

5. Add the cornflour paste to the milk and stir constantly on heat until thickened. Season with salt and pepper.

6. Add the cheese sauce to the vegetable, pasta and turkey ham mixture and mix thoroughly.

7. Garnish with Parmesan and basil and serve immediately.

• 170g Bernard Matthews Farms Wafer Thin Turkey Ham, cut into strips
• 1 medium onion, chopped
• 1 tbsp olive oil
• 100g mushrooms, sliced
• 200g cooked pasta (approx. 70g dry weight)
• 1 tbsp cornflour
• 300ml milk
• 1 chicken stock cube
• 50g cheddar cheese, grated
• Salt and pepper
• Optional: Parmesan cheese, basil leaves to garnish