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One of my earliest memories is sitting on the countertop in the kitchen watching my Mum cook dinner.  I was often allowed to help, at first stirring something, later graduating onto chopping onions until I remember asking for a recipe book and the chance to make something by myself.  I have always been fascinated by food, where it comes from, how to cook it, reading about, cooking it and of course eating the final product.  By the age of 10, I owned three books; Ken Hom’s Chinese Food, an introduction to cooking aimed at children by Fay Maschler and my […]