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Premium Content Subscriber only When he was a boy, Stephen Mills grandfather would always have a "magical mystery stew" on the boil. He cooked on wood-fired ovens, pots bubbling away, and had home-killed lamb, pork and chickens hanging in his chiller. Curiosity soon took over for the aspiring young chef. Mr Mills started his culinary career the "old-school way" ‒ slogging it out washing dishes at fancy resorts on weekends and cooking up a storm in his Home Economics classes at school. ...