In a medium sized pasta pot, boil water, adding a pinch of salt once it reaches a rolling boil, then add the macaroni and cook for 8 minutes or so until al dente – or however long the pasta packet instructions suggest if different to that.

Add the sea salt, garlic powder and ground beef to the onion and use a wooden spoon or spatula to combine well, breaking up the minced beef apart so that there are no clumps.

Add the ground cumin, paprika and chilli powder and combine well, continuing to stir-fry the beef mince and onion mixture until just-cooked, ensuring the spices are evenly distributed. Taste, adjust the seasoning and spices to your palate, then turn the heat down to low.

Drain the macaroni, saving a little pasta water just in case it’s needed, then add the macaroni to the spicy beef and onion mixture.

Stir well to combine and, if a little dry (although it shouldn’t be), add a tablespoon of quality virgin olive oil and a tablespoon of pasta water, then add half the chopped fresh dill, combine, and distribute between plates.

Garnish with additional fresh fragrant dill and serve immediately with dishes of dill pickles and pickled cabbage, sour cream, salt and pepper, rye bread, and shots of vodka.