Cook the macaroni: Bring a large pot of salted water to a rolling boil—you should see vigorous bubbles breaking the surface. Add the macaroni and cook according to package directions until al dente, about 8-10 minutes. The pasta should be tender but still offer slight resistance when bitten. Drain in a colander and rinse under cold running water until the pasta feels cool to the touch, stopping the cooking process immediately.

Boil the eggs: While the pasta cooks, place the eggs in a small saucepan and cover with cold water. Bring to a boil over high heat—you'll hear the water start to rumble. Once boiling, cover the pan, remove from heat, and let sit for exactly 7 minutes. Drain and plunge the eggs into a bowl of ice water. When cool enough to handle, peel and roughly chop—the yolks should be just set but still creamy, with a pale yellow colour.

Blanch the peas: In the same pot you used for the pasta, bring a cup of water to a simmer. Add the frozen peas and cook for 1-2 minutes until they turn a bright, vivid green and float to the surface. Drain immediately and run under cold water to preserve their colour and sweetness.

Prepare the dressing: In a small jar with a tight-fitting lid, combine the mayonnaise, whole-grain mustard, white wine vinegar, caster sugar, salt, and pepper. Screw the lid on tightly and shake vigorously for about 20 seconds until the dressing is smooth and pale yellow in colour, with the mustard seeds evenly distributed.

Combine the ingredients: In a large salad bowl, add the cooled macaroni, chopped eggs, blanched peas, diced red bell pepper, and sliced spring onions. Pour the dressing over the top. Using two large spoons, gently fold everything together—you want each piece of pasta coated in a thin, creamy layer, with the vegetables evenly distributed throughout.

Add the dill: Sprinkle the chopped fresh dill over the salad and fold once more. The dill should release its fragrant, slightly aniseed aroma as you mix. Taste and adjust seasoning—you may want an extra pinch of salt or a grind more pepper.

Rest before serving: For the best flavour, cover the bowl with cling film and refrigerate for at least 30 minutes. This allows the pasta to absorb the dressing and the flavours to meld. When you remove it from the fridge, give it a good stir—the dressing may have thickened slightly, and you'll notice the aroma is more rounded and mellow.