ANNA HANSEN, chef at The Modern Pantry café and restaurant in Clerkenwell, London
"When I was at primary school in New Zealand, the lovely mums would have a bunch of us screaming kids in their homes to give us cooking classes. We’d make lamingtons – vanilla sponge dipped in chocolate and desiccated coconut. Later, at 12 years old, we had cooking classes at school and we’d cook baked potatoes and pizzas. I loved it all. We used to help Mum too, then make things ourselves when we were good enough: spaghetti bolognese, goulash and stews – great, hearty family food.
What I’ve always loved about cooking is that you can start out with fairly dull ingredients, then put them together and come out with something really tasty. Plus you have fun and get a bit messy as you go.
It’s the satisfaction at the end that’s the best thing: nothing beats when somebody enjoys what you make for them."