Measure all the spices into a small bowl. Rub the dried oregano between your palms as it goes in, which breaks the leaves and releases their oils.

Whisk thoroughly, pressing out any lumps of garlic or onion powder with the back of a spoon, until the colour is completely even.

Transfer to a small airtight jar and keep it in a cool, dark cupboard.

To use, brown 1 pound of ground meat, drain most of the fat, then add 2 tablespoons of the seasoning and stir it through the meat over the heat for about 30 seconds so the spices bloom in the remaining fat.

Add about 1/2 cup of water or broth and simmer 4 to 5 minutes, until the liquid has reduced and coats the meat.