The foodwriter and her teenage daughter, Claire, (author of Who's Cooking Tonight?) are running a school holiday cooking programme on their websites, foodsavvykids.com (for adults) or itsmyturntocooktonight.com (for teenagers). Glenda's part of the project is aimed at parents who want to teach their children how to understand food choices and be able to cook for themselves, their friends and families.
Her new book, Life Love Food Kids: How to give your kids food skills that will last a lifetime (Food Savvy Kids) is another step in their ongoing project to help educate children about food, not only in cooking but also in making good food choices.
It is full of down-to-earth advice such as accidentally-on-purpose running out of less healthy choices, reformulating nutrition messages that mean something to teenagers, such as if you eat too much of that it'll make your bum look big or give you yuk skin.
Alongside is a good dollop of common-sense psychology - tricks such as serving a child who insists they don't like peas only one pea while everyone else gets a full serving (in her experience they'll become indignant and demand more!), or being aware of how children manipulate their parents, and above all leading by example.
Comments from Claire are interspersed, as are stories that will make you laugh or cry, or nod your head knowingly, and inspire you to take action.
It's a book parents and grandparents will find most useful.
Go to websites www.foodsavvykids.com or www.itsmyturntocooktonight.com for the school holiday cooking programme.
Her 52 "cheat's dinner party" menus take a bit of organising - getting ingredients ready, peeling, scrubbing, chopping before you start the hour's preparation. She breaks workplans into 10-minute sections, so you can interweave the three recipes, having something baking in the oven while cooking something else on the hob or marinating something else.
The menus are organised by season, affordable and relatively simple, although stylish - watermelon, blackberry and feta salad, baked salmon with rocket and pistachio pesto, and grilled peaches and cream in summer, or carrot and sage soup with sage crisps, goat's cheese and prune-stuffed chicken on roasted beetroots and potatoes, and pear pie with walnut crumbs for autumn.
These little Spanish morsels - though some could easily be lunch or even main dishes - are simple, sometimes no more than marinated olives or broad bean puree with toast, but sometimes more complicated such as roast lamb with pomegranate salad, stuffed courgette flowers or filo triangles with feta and spinach.
Each recipe comes with four other variations giving a wide choice of dishes.
Inspired by her grandmother's recipes, the chef has tweaked and twisted the traditional small dishes to suit a modern Western palate while keeping the flavours and textures. There are recipes for skewers of all sorts, pickles and kimchee, noodle and rice dishes, pork and seafood and vegetarian - and her infamous Korean nachos.
