Ghoulish Goulash

Heat a splash of oil in a large frying pan on high heat. Once hot, pop in the onion, beetroot and pork mince. Season with salt. Cook until the pork is beginning to brown and the onion starting to so en, 3-5 mins, breaking up the pork with a wooden spoon as it cooks. Pour the boiled water into a large saucepan with a good pinch of salt. Bring back to the boil on high heat.

Mix the cornflour with 1 tbsp of water per person. Stir to dissolve. Add the smoked paprika and chilli flakes (careful they're hot!) to the frying pan. Mix well and cook for 30 seconds. Stir in the chopped tomatoes, water (see ingredients for amount), dissolved cornflour, stock powder and sugar (if using). Bring to the boil, stir to dissolve the stock powder then reduce the heat to simmer.

Pop the papadelle into the saucepan. Stir and boil for cook until al dente, around 7 mins. TIP: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. Drain into a colander. Return to the pan o the heat and season with a pinch of salt and pepper.

While the pasta cooks, roughly chop the dill (stalks and all).