Professional chef Anna Hansen, MBE features a unique splashback design to compliment the olive green cupboards. Integrated appliances have been placed for ease of use, and create a central cooking point in the kitchen

Professional chef Anna Hansen, MBE features a unique splashback design to compliment the olive green cupboards. Integrated appliances have been placed for ease of use, and create a central cooking point in the kitchen

The Modern Pantry was started in 2005 by award-winning chef Anna Hansen MBE…

The Modern Pantry was started in 2005 by award-winning chef Anna Hansen MBE…

Anna Hansen's cod with clams recipe has a hint of spice - thanks to some spicy chorizo - and takes just 30 minutes to prepare

Anna Hansen's cod with clams recipe has a hint of spice - thanks to some spicy chorizo - and takes just 30 minutes to prepare

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Malt makes a wonderfully mellow addition to this ice cream recipe - from top chef Anna Hansen

Malt makes a wonderfully mellow addition to this ice cream recipe - from top chef Anna Hansen

The Miele Sous Chef Food Warming Drawer, as seen here in professional chef Anna Hansen, MBE's kitchen, is so much more than just a warming drawer - allowing for precision low temperature cooking

The Miele Sous Chef Food Warming Drawer, as seen here in professional chef Anna Hansen, MBE's kitchen, is so much more than just a warming drawer - allowing for precision low temperature cooking

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Chef Anna Hansen is transporting her popular and original menu from The Modern Pantry

Chef Anna Hansen is transporting her popular and original menu from The Modern Pantry

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Cookhouse Issue 19  As the weather gets colder for most of us, it’s all about slow, simple cooking, packed with flavour. Check out our chefs’ delicious ideas from page 20 onwards. We also have the insiders’ guide to Chicago eating; interviews with chefs Anna Hansen in London and Daniel Achilles in Berlin, recipes from two brilliant new books by Trine Hahnemann and Ollie Dabbous, an expert guide to keeping your knives shiny and sharp by the Japanese Knife Company and all the food news from…

Cookhouse Issue 19 As the weather gets colder for most of us, it’s all about slow, simple cooking, packed with flavour. Check out our chefs’ delicious ideas from page 20 onwards. We also have the insiders’ guide to Chicago eating; interviews with chefs Anna Hansen in London and Daniel Achilles in Berlin, recipes from two brilliant new books by Trine Hahnemann and Ollie Dabbous, an expert guide to keeping your knives shiny and sharp by the Japanese Knife Company and all the food news from…

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A delicious salad recipe from fusion chef Anna Hansen, with roasted golden beetroot and smoked burrata, toasted buckwheat and pickled greengages.

A delicious salad recipe from fusion chef Anna Hansen, with roasted golden beetroot and smoked burrata, toasted buckwheat and pickled greengages.

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