What's Michael Gove cooking up? There will be those in the profession who remember the times when cookery was taught, but only to girls. Others may still believe that such subjects are soft and only for the stupid. But if these ancient squabbles do surface, the educators can stop right there - and so can pushy parents who believe any spare time in school should be spent cramming algebra and Mandarin. It is a fact that cookery complements other subjects. The Edible Schoolyard project, developed in more than 20 schools in California by Michelle Obama's food guru, the chef Alice Waters, demonstrates this. I have witnessed these classes, taken in a specially built classroom with vegetable plot beside, and seen a group of 30 children who are also taught medieval history, French, chemistry and mathematics learning to cook economical, healthy food. Knowing this makes it less perplexing that Michael Gove, known as a traditionalist hankering after bygone days when schools taught classics, should have embraced the recommendations in the report. Teach a child about food, plants and fish and there is plenty of opportunity to slip in some Latin. I was taught cookery at school and have been forever grateful. I must admit, however, that not everyone in the class (all girls) was interested in acquiring the skills. Some messed around, rejoicing in their sunken Victoria sandwiches; others had already learnt the basics from their mothers and were bored. But I looked forward to the class every Wednesday afternoon, and confess to being something of a teacher's pet. We made bread, and were fascinated by the activity of yeast; we wept over our pans of pickled onions - and we made lasagne. Making your own lasagne or cottage pie will at least protect you from the wiles of the convenience food industry - it is one way to avoid unintentionally eating horse. The timing of Mr Gove's culinary master plan is certainly ripe. The recent revelations of the adulteration of ready meals tell us loud and clear that a few cooking skills can lead us to eating safer food. After the health element, the strongest argument for teaching cookery is that it goes beyond being useful only to the individual pupil. We still believe that a child should spend 12 years learning a few academic subjects in order to step on the job ladder, while regarding young people who do not achieve the necessary passes for university entrance as failures. They face starting adult life as a Neet (not in education, employment or training) and will be lucky to secure an unskilled job. This narrow-mindedness - or simple lack of ambition on the part of the educators - beggars belief when, in our highly populated country, there is a huge service industry, of which food and cooking plays a vast part, crying out for school-leavers with more than academic GCSEs. Knowing about food is also a key to understanding quality of life, which in itself levels life's playing field; it should not just be the children whose parents shop at Waitrose that emerge from childhood knowing their calabrese from their broccoli. As someone seeking to hire a young and enthusiastic baker, I know the task would be easier if students could take an interest in food while at school. Of course, not every child will. There are people who, no matter how much they are harangued by the likes of me to get in touch with their palates, would rather concentrate on nuclear physics, learning Sanskrit or driving an HGV. That is where the second string of Dimbleby and Vincent's plan comes into play. There is nothing wrong with eating food others have cooked, providing it is honestly made, from fresh, good quality ingredients. Insisting that children abandon their packs of cheese strings for a hot meal cooked on the premises will also lead to better habits. The team that compiled the report and the Government that implements it cannot be commended enough. If successful, this could be a reform that cuts billions from the NHS budget. I cannot better it, except to suggest that the reformers go one step further and give school-leavers wine appreciation classes so they'll say no to alcopops. Learning winespeak does much to expand the vocabulary, Mr Gove may like to know. In the meantime, there is one word for the new policy: delicious. Twenty recipes and techniques every child should learn Cottage pie - uses up leftovers, comforts like lambswool Dal - spiced pulses, incredibly cheap and phenomenally healthy Tomato sauce - versatile, can be used in at least 10 other dishes Paella - beautiful, energising and aromatic Omelette - quite simply essential Chicken stock - made from roast leftovers; boosts flavour without salt Pasta and bean soup - rib sticking yet oddly elegant Cornish pasties - easier-than-you-think portable goodness Pancakes - a novice chef's first challenge; always delectable Mussels "marinières" - sustainably farmed seafood, economical and easy French mustard vinaigrette - eye-watering, transforming Beef stew - wine-rich and with a strip of orange rind (and dumplings) Vegetable gratin - heart-warming use of béchamel and melted cheese Fish pie - rich, popular party food Bread - a life-long lasting lesson in fermentation Grilled fish with hollandaise - challenging and ultimately impressive Mayonnaise - merits the elbow grease and universally versatile Curry - any one is a masterclass in balancing diverse flavour Mashed potato - whipped with butter, velvety smooth Lancashire hot pot - the easiest stew of all, beloved Rose Prince is the author of 'Kitchenella: Heroic, Simple, Nurturing Cookery for Everyone', and runs the Pocket Bakery, a bakery staffed by children