In popular UK commentary and much academic and policy discussion; home-cooking â€˜from scratchâ€™; from â€˜realâ€™; â€˜non-prepared foodsâ€™ is viewed as grounded in learned knowledge; skilful and vital to family well-being and identity. Using â€˜pre-preparedâ€™ â€˜convenience foodsâ€™ on the other hand is usually portrayed oppositionally; as lacking in skill; individualistic and atomising. â€˜Pre-prepared foodsâ€™ are regularly presented as destroying processes of acquiring cooking skills; handing down food cultures and connecting generations. Parents who canâ€™t cook cannot pass on food knowledge and abilities to their children. Drawing on research that provides insight into the different ways of knowing; approaching and practising cooking this paper will challenge current discourse. It will argue that â€˜convenience foodsâ€™ play an important role in the intergenerational transference of skills; that â€˜convenience foodsâ€™ can be seen as inclusive and connecting.