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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.

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About Delicious Magazine

Ottolenghi is back! Find his new recipes in our October issue, along with the best things to eat this autumn including Hugh F-W’s cheesy gratin, Atul Kochhar's home cooking and easy one-pot meals. There’s also a Mexican chilli cook-off, proper bao buns and a foolproof beef wellington. On the sweet side, get stuck into John Whaite's rich chocolate cake, a frangipane crumble and our ultimate biscuit collection – better put the kettle on…
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