Get your coals hot and set the cast iron potjie over the heat. Take care, the pot and handle get very hot, so use tongs and a cloth or glove. Add a splash of oil, then your finely cut pork rashers or bacon. Toss in the onions, capsicum, garlic and mushrooms. Fry for a couple of minutes until everything is soft and just starting to caramelise.
Pour some water into the pot and add a good, generous shake of Worcester spice to build the flavour.
Add the large pasta shells to the pot. Pour in a little more water if needed, so the water just covers the pasta. Pop the lid on and leave it to cook for about 15 to 20 minutes.
Once the pasta is cooked through and most of the water is absorbed, pour in the milk and cream. Add a generous handful (or more) of grated cheddar and stir well so the cheese melts into a thick, glossy sauce.
Drop in your biltong slices and gently fold them through the creamy pasta. This part matters: do not leave it on the heat for long. You only want the biltong warmed through, so it stays tender rather than tough.
Lift the potjie off the heat, mind the hot handle. Scoop a hearty portion into a bowl and finish with a heavy dusting of biltong powder over the top.