Adam Bennett's food is often described as modern British, but there is undoubtedly an eclectic streak to be found in his approach to cooking.

While this collection contains some wonderfully recipes suitable for preparing and eating with children - his No-cook strawberry jam recipe, for example, eliminates the potentially dangerous molten fruit stage - there are some gastronomical surprises to be found, too. His Boiled eggs and soldiers recipe replace traditional toast with crispy asparagus, while his Caramelised pear dessert comes with a curious serving of Gorgonzola ice cream.