This simple yet tasty dish can be made in a flash from mostly everyday ingredients found in your kitchen cupboards.

Parboil the potatoes in a pan of lightly salted water for around 7 minutes before draining the water – they should be slightly softened but still hold their shape.

In a large, heavy-based pan, fry off the onions in a glug of oil until beginning to soften. Add the garlic and allow to cook for about 30 seconds.

Now add the potatoes, corned beef and chopped salad leaves, and apply a little pressure with a spatula. Occasionally turn the mixture but try not to disturb it too much.

Add the Worcestershire sauce and push down on the mixture again. By this point, it should all be nicely browned.

Serve with baked beans or some cooked-from-frozen vegetables, if liked.