Jess Elliott Dennison is a food writer and the founder of Elliott’s. Her work celebrates simple cooking and life in the kitchen.
Jess’s experience has covered all aspects of food, including as a food stylist in Sydney and London where she cooked for TV sets, commercials, magazines and cookbooks.
For 5 years, Jess ran Elliott’s Cafe which was listed on Conde Nast’s Best Edinburgh Restaurant List. She has written 3 books published by Hardie Grant (Penguin Random House).
Jess’s cooking has been featured in VOGUE, Stylist, The World of Interiors, House & Garden, Monocle, The Guardian, The Shopkeepers, Homes and Interiors, TAT London, The Scotsman, TOAST and The Independent.
“Following on from Midweek Recipes, I’m excited to bring you these joyful dishes for exploring across the weekend.
With chapters of Breakfast, Lunch, Afternoon Baking, Dinner and Pudding, these are the flavours and methods for when work is on pause and there’s more time for connecting with your ingredients, kitchen and company.
There’s my sherbet-y lemon curd for spreading over toast in the morning; roast pepper, charred silverskin onion and Parmesan crostini for midday; and spaghetti and oregano meatballs followed by blackcurrant pavlova with lemon and bay custard for the evening. The whole weekend is here.”
Written, tested, photographed and published from my Studio in Edinburgh.
Printed in Wales
245 x 170 mm
Jess Elliott Dennison is a food writer and the founder of Elliott’s. Her work celebrates simple cooking and life in the kitchen.
Jess’s experience has covered all aspects of food, including as a food stylist in Sydney and London where she cooked for TV sets, commercials, magazines and cookbooks.
For 5 years, Jess ran Elliott’s Cafe which was listed on Conde Nast’s Best Edinburgh Restaurant List. She has written 3 books published by Hardie Grant (Penguin Random House).
Jess’s cooking has been featured in VOGUE, Stylist, The World of Interiors, House & Garden, Monocle, The Guardian, The Shopkeepers, Homes and Interiors, TAT London, The Scotsman, TOAST and The Independent.
“Following on from Midweek Recipes, I’m excited to bring you these joyful dishes for exploring across the weekend.
With chapters of Breakfast, Lunch, Afternoon Baking, Dinner and Pudding, these are the flavours and methods for when work is on pause and there’s more time for connecting with your ingredients, kitchen and company.
There’s my sherbet-y lemon curd for spreading over toast in the morning; roast pepper, charred silverskin onion and Parmesan crostini for midday; and spaghetti and oregano meatballs followed by blackcurrant pavlova with lemon and bay custard for the evening. The whole weekend is here.”
Written, tested, photographed and published from my Studio in Edinburgh.
Printed in Wales
245 x 170 mm
