Take a large pan (with a lid if you have one) and add the mince. Fry on a medium/high heat for around 5 minutes until the meat starts to brown and cook through.

Add the onions and garlic with 2 tsp of steak seasoning, fry for another few minutes and then crumble in the stock cube and add the tomato puree. Stir, fry for a minute and then add the paprika, onion powder, garlic powder and Worcestershire sauce. Fry for a few seconds and then add the tomatoes, 1 litre of boiling water and 1 tsp salt. Stir and then tip in the dry pasta, stirring to make sure the stock covers it. Bring to the boil, pop the lid on and reduce to a simmer for 10-12 minutes until the pasta is cooked through (the pasta should absorb most of the water so the dish doesn’t end up a runny consistency).

Remove the lid, add the remaining steak seasoning, ketchup, mustard and pickle relish and simmer for another 5 minutes letting the sauce thicken up.

Season to taste with salt and pepper and then finally stir through the cheese, spring onions and gherkins. Simmer for another minute or so to let the cheese melt and remove from the heat.

Plate up, sprinkle with bacon crumb if you are having it and enjoy!