Meet Jess Elliott Dennison, the food writer and founder of Elliott’s Studio, who might just change the way you feel about cooking. Her simple, flavour-packed dishes make everyday meals feel effortless, and her two self-published books, Midweek Recipes and Weekend Recipes, have already reignited our own excitement for cooking.
On a surprisingly sunny November day, Beyond Nine founder Naomi Raybould welcomed Jess into her kitchen to cook a few festive dishes using seasonal ingredients. Jess showed us how hosting during the holidays can be easy, unintimidating and incredibly delicious. As a mum of two young children, she knows exactly what it’s like to juggle motherhood with a multifaceted career – and her recipes are created to make things feel a little lighter for anyone in the same boat.
While they cooked and chatted about family life, feeding loved ones and keeping calm amidst the Christmas chaos, we learned how Jess navigates her career and motherhood, the rituals that keep her grounded, and why cooking brings her so much joy.
Clementine Negroni made by Jess & Naomi. Full recipe here.
You’re a food writer, content creator and supper-club host – the list really does go on. What does a typical day in your life look like?
Well, it starts incredibly early as we have a one and a four year old, so the first essential is a very strong coffee before I do anything! Every day differs but it’s a real mix of recipe testing, writing, photography, emails with our stockists, product sourcing, planning events and mapping out collaborations with like-minded creatives. I split my working week between our home kitchen in the Scottish Borders and my studio in Edinburgh. Even though things are really busy, I try to prioritise having an early dinner together as a family then once the children are in bed, I have another hour or two of working before collapsing on the sofa with my husband.
You’re a mum to two young children and in the midst of a flourishing career. How do you find balance and navigate motherhood alongside everything you do creatively?
In January, my husband took a step back from his career and started working for Elliott’s, although the majority of his time at the moment is dedicated to looking after our children, which frees me up to be able to work. We also get enormous support from both sets of grandparents, so it’s a huge village effort. I love what I do so work never feels like ‘work’, family life and my work just blend into each other to make life. It’s joyful, delicious chaos.
Triple Cheese Orecchiette made by Jess and Naomi. Full recipe here.
During the festive season, so many women find their own needs drowned out by family demands. How can we reclaim space for ourselves in those moments?
I think it’s about grabbing little pockets of time for yourself and also for your partner. For me it’s getting 45 minutes first thing (well, after a strong coffee) to go for a run so that I can clear my head then enable Philip to get out into the garden in the afternoon so that he can do the same.
Has having a family changed or inspired the way you cook?
Oh, definitely. As time is so short, I’ve streamlined everything I do in a recipe, cutting out any unnecessary faffy steps or the need for lots of different kit and washing up. I think that’s why my Midweek Recipes book has really resonated with people as the flavours are bold and interesting but quick and easy to do.
Jess wears the Lily Black Velvet Top
What’s your fail-safe recipe on days when you’re exhausted from work but still want to make something nutritious and easy for your family?
Tomato pasta with loads of fennel seeds and parmesan, every time. We eat this at least once a week in our house, we get withdrawal symptoms if we haven’t had it in a while!
You’re known for championing other women with such warmth and genuineness. Why is lifting others up so important to you?
Well, collaborating is a far more exciting prospect to me than competing. My work is super varied and interesting, but it’s coming together with other creatives to see what we can learn from each other that really gets me going. I’m quite literally buzzing after a session with my book designer Maeve or a Food & Flowers workshop with sisters Jess and Ally of Aesme Studio, for example.
Early on in my career, I was guided by so many incredible women, particularly the stylists Sarah Tildesley, Rosie Reynolds, Aya Nishimura and Susie Theodorou who really took me under their wing, so I guess I’m following in their lead. My Mum, Claire Elliott is a huge champion of lifting others too, women (and men!).
Marmalade Toast Sponge Pudding made by Jess & Naomi. Full recipe here.
There’s a lot of pressure wrapped up in the festive season – hosting, cooking, getting everything “right.” How do you stay calm when entertaining over the holidays?
My feeling is that when you’re hosting friends and family, they’re coming to have a great time with you. They want to see you as the best, most relaxed version of you, not a stressed out, anxious version of yourself that is chained to the stove, attempting to turn the house into a fine-dining establishment.
Strip things back and keep things simple. Cook things you’re comfortable with, enjoy making and can get ahead on. For me it’s a really good macaroni cheese that I can cook straight from frozen,meaning all I need to do is toss together a really easy green salad once everyone arrives. Don’t be afraid to delegate either! Get a friend to be in charge of drinks or pudding, you don’t need to tackle absolutely everything yourself. People like to be involved.
It’s clear that cooking is much more than a plate of ingredients for you. What is it about cooking that brings you so much joy?
Well, I really like eating! The main thing is connection though. As someone who can’t draw, or paint, food is my way of being creative and connecting with others, from the people who produce or grow my ingredients from, to the people sitting at my table, to the people using my books, but also connecting to memories.
As I get older, I find I’m just constantly trying to recreate flavours from my childhood, be it sponge pudding and custard or moules-frites that we’d always get on holiday.
Finally, is there a recipe in your repertoire that holds deep meaning for you? And what makes it so special?
It’s not really my recipe, but Rick Stein’s fish stew is incredibly special to me, as my husband and I prepare it on my birthday every year. We love the ritual of going to the fishmongers (something we sadly don’t have the time to do as much as we like), then making a stock with the prawn heads. There’s monkfish, mussels and prawns in a rich tomato broth and it’s ridiculously tasty.
We loved spending the afternoon cooking with Jess, and we’re so excited to share her recipe books with our community – offering not just delicious ideas but a gentler, more joyful way to approach the season. You can shop her inspiring recipe books here and have a taster of what delicious things are to come with the three free recipes she so thoughtfully and generously gifted us.
