![]() “We just try and get them to understand that it doesn’t always have to be in their top five meals of all time. ![]() “Richard’s much better at being like, ‘Tell me why you didn’t like it’, and, ‘How about if I did it like that?’ “You just have to let a lot roll of your shoulders really, but when I cook for the kids, if they don’t enjoy what I’ve made, I take it like a little dagger in my heart,” she adds with a laugh. Children can love something one week and then the next day decide it’s not their thing anymore. It’s quite unusual to have something that absolutely everybody eats. “For us, a successful meal is when most people eat most of the food. They’ve had their share of fussy-eaters too. Outside of that, we have to do something we think as many people as possible will eat.” “We have one vegetarian, so we always have to make that tweak. “I think the more mouths you’re feeding, the less of a café you can run – I’m not cooking different things for different people,” says Ellis-Bextor. ![]() “As everything evolved and we had more and more kids, sort of became part of our family, like how do we feed this massive family every day?” Jones says, adding that they “both find cooking relaxing and therapeutic”.īig, generous, easy-to-make family feasts are the running theme the cookbook. Now they have five – Sonny (18), Kit (13), Ray (10), Jessie, six, and three-year-old Mickey – so there are many mouths to feed. They got married in Italy in 2005 and became parents shortly after. – comes complete with playlists they love to cook to. Definitely not their own though: “That would be like having a mirror opposite you as you cook,” says Ellis-Bextor. Naturally, music is always playing in their kitchen. “Like a fine wine,” Jones reasons with a smile. “You’re saying my voice is like vinegar?” Ellis Jones, interjects, laughing. “Putting in various elements, like the drums, bass, percussion and vocals when you’re building a song, a meal is very much the same kind of thing, you’re building around the palate from the bottom end and the bass notes to the top end, where the vocals are in the spice and acids and vinegars and lemon juice.” Still, being a good cook isn’t that different to being a good musician, insists Jones. “A bit like if we DJ together and she’s doing a mix and I reach over and tweak it slightly – she’s like, stop it,” Jones continues. “No, that’s annoying,” Ellis-Bextor jibes. “We like cooking for each other but if that’s happening, doesn’t like me touching anything she’s cooking,” says Jones. “Because he already ate fish, I thought maybe we can go to the surface of the water,” says the 43-year-old singer, laughing.įor their first Valentine’s Day together, Jones rustled up a lobster casserole. “We wooed each other with food really,” says Ellis-Bextor – her ability to cook a great piece of meat even coaxed Jones off the pescatarian wagon on an early date in 2002 (“I gently persuaded him to start eating meat…”). In fact, when she first met her husband Richard Jones (bassist from pop band The Feeling), a mutual love of cooking was one of things they bonded over. THINK Sophie Ellis-Bextor and you probably start humming early-Noughties hit Murder On The Dancefloor, or remember the unadulterated joy she brought during lockdown with her live ‘kitchen discos’ on Instagram – performing tunes in sequinned outfits in her family playroom, often stepping over toys, children and wires.īut you may not know that her talents extend to the kitchen too.
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