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MATT TEBBUTT

The chef and television presenter, who gave up airplanes in favour of a highflying career in the kitchen, reveals his food heritage and philosophy

A SLICE OF MY LIFE

THE GENERATION GAIN

My first experience of cooking was when I was five and me and my nan made toad in the hole together. It was a revelation to me that you could throw in some batter and sausages and take this lovely thing out of the oven.

FROM TOP His nan’s pan is precious, as is the memory of the toad in the hole she taught the young Matt to cook; Alastair Little became his guru after he gave up his RAF dream; Mexicanstyle chicken and corn is the best
PHOTOGRAPHS: ISTOCK, FLO SMITH/REX SHUTTERSTOCK
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About Delicious Magazine

As the nights draw in, October’s delicious. brings comforting cheer with Jacob Kenedy’s guide to game cookery, Debbie Major’s best recipes using beer and Maria Elia’s favourite moussaka. You’ll also find Halloween snacks, chocolate cinnamon buns (yum!), guilty pleasure puds (lots of chocolate), Italian midweek suppers, Middle Eastern vegetarian meals and breakfasts to leap out of bed for. Plus (cue fanfare!), editor Karen Barnes reveals the Produce Awards 2016 winners.
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