Macaroni Casserole

Method

1. Heat the oven to 200C (fan 180C). Bring a pan of well-salted water to a rolling boil and cook 75 g of elbow macaroni for 6 minutes, about 2 minutes short of the packet time — it should still be chalky at the centre, as it will finish cooking in the custard. Drain well and leave in the colander.
2. Warm 1 tsp of rapeseed oil in a small frying pan over medium heat and soften 1 finely chopped small onion for 4 minutes, until translucent but not coloured.
3. Raise the heat to medium-high, add 100 g of minced beef and fry for 5 minutes, breaking up the lumps with a wooden spoon, until no pink remains and the meat has caught a little brown colour. Season with 0.25 tsp of salt, 0.25 tsp of black pepper and 0.25 tsp of ground allspice, then take off the heat.