Sounds too good to be true? Well, Hix does concede that preparing fresh food from scratch may initially be time-consuming, but the end results are undoubtedly worth it. The book begins with the very basics of weaning babies away from milk, offering guidelines on introducing new textures and flavours at appropriate stages. Conversion charts for weights and measures and oven temperatures are helpfully included, as are freezing guidelines. There's also a chapter on shopping for food with children in tow, an experience which for most parents usually results in being pestered into filling the trolley with junk food.

The recipes themselves are somewhat eclectic. These range from the traditional (Toad in the Hole, Bangers and Mash with onion gravy) to vegetarian options often with a strong ethnic slant (Butternut Squash Risotto, Caribbean Vegetable Hot-pot). There are "real food" versions of children's favourites--Real Fish Fingers, Hamburgers and Double Chocolate Rice Pyramid. Occasionally Hix's credentials as executive chef at The Ivy and food writer for The Independent become apparent and the recipes veer into pretentiousness; for example the recipe for Fergus Henderson's Crispy Pig's Tails. Each recipe includes details of the number of people it will feed (typically two adults and two children), the age that it's suitable from and any modifications (usually the omission of salt or any strong spices) needed for babies. Harriet Logan's colourful photographs accompanying the recipes consist of pictures of the finished dishes themselves, kitsch toys and novelties that echo the main ingredients (eg: a plastic shepherd and lamb from a nativity crib next to the recipe for Shepherd's Pie) and children enthusiastically (and often literally) getting stuck into their food.

Minor quibbles aside, Hix and Godson have produced an enthusiastic, fun book that does inspire you to get cooking regardless of whether or not you have children. Eat Up would likely be appreciated as a gift for new parents, or indeed by anyone who wants to reduce their consumption of convenience food. --Alison Drury

Daily Mail
'How do you make children appreciate good food and eat it all up? Mark Hix's recipes do just that.'

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