Never mind the safety anxieties, tinies have scant regard for kitchen hygiene, with fingers darting from nose to mixing bowl faster than you can say, “Snot there!” And by the time they are teenagers, the burden of homework and hormones means persuading them to spend time learning how to roast a chicken – well, it’s enough to make even parents roll their eyes and mutter “whatever”.
The sweet spot, according to Jenny Chandler, whose new book Cool Kids Cook has just been published, is in between – from seven to 12, to be precise. “At this age they can really achieve something,” she says.
Chandler’s book is packed with recipes for real food – there are no cupcakes or smiley-faced pizzas. “I wanted to write about real food that families would want to share – not gimmicks or cupcakes.”