Bruce Elsworth looks at the traditions, where did our roast originate and I bet you can't guess why Henry the VII's guards were called Beefeaters!?

Being the week before Christmas we also talk about the biggest and most important roast dinner of them all - the Christmas Day Feast!

We wish you all a very merry Christmas and a prosperous New Year and we will be back in 2026 with more mouth-watering episodes.

From the simplest method with some butter and seasoning, with pancetta and nuts or even spicy a bit like a saag, Bruce has all the popular ways to enjoy Sprouts on Christmas Day.

We find out that Sprouts are so popular, more are eaten at other times of the year, when in season, plus the amazing nutritional benefits of this festive superfood.

Sprouts really are the Marmite of our traditional Christmas Dinner.

Image: Freepik

But what is the religious connection with Christmas?  In this edition of The Dales Chef we find out.

Bruce talks about Medjool Dates - often known as the king of dates and adding them to your Christmas pudding.

We also talk about the savoury uses for dates - along with Apricots they make any middle-eastern dish.

We can't talk about dates without mentioning Sticky Toffee Pudding - it's origins not so far from here in Cumbria/Lancashire and Bruce's experience making it a long-running favourite desert at the Angel at Hetton.
 

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Some great ideas to elevate festive puddings with a drop of Baileys and top tips for some great mulled wine.

We look ahead to this weekends Great Skipton Santa Fun Run now in its sixteenth year and raising around £60,000 a year for local good causes.  A fantastic event of course finished off with your favourite festive tipple!  Find out more about the fun run here

Is the ready-mix just fine, or what is it like to make your own from scratch?  Bruce has some top tips.

We talk about Hot Chocolate in deserts - Panna cotta and Chocolate Soup!  A Chocolate Affogato surprise.  Plus we come up with a whole new desert with Chocolate, Hazelnut Ice Cream and biscuits.

Warming your winter with the Dales Chef - enjoy yours!

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Bruce Elsworth, The Dales Chef, give us some great ideas on things to do now ready for the festive period and top tips on pre-preparing before Christmas Day.

We look at the origins of Pigs in Blankets and a fantastic cheat so your mince pies on Christmas Day taste like you made them that morning!

Three ways to make Port and Stilton and how to make mincemeat the traditional way.
Plus some great ideas for wow factor deserts to follow the Turkey!

So, lots of things we can be doing in November and some great tips for being organised on the big day.

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In this episode, Bruce Elsworth, The Dales Chef looks at the origins of British Puddings and how the rich culinary tradition behind baking puddings is still alive and a favourite of many all over the world. 

We look at both sweet and savoury flavours from the butcher's finest puddings to a jam roly-poly and steam pudding, as Bruce reminisces about school dinners!

Also this week, Bruce was honoured to win at the Deliciously Yorkshire Great Taste Awards.  

Elsworth at the Mill won the award for 'best use of local produce on a menu', which recognised their commitment to locally sourced produce across their menus and at their themed events.  Well done Bruce and the team!

Pudding Image: Elsworth at the Mill

From the oat-rich highlands of Scotland to the rice-based congees of East Asia, porridge has fed generations across cultures, offering sustenance and solace in equal measure, as Bruce Elsworth, The Dales Chef Finds out in this episode.

At its core, porridge is a dish made by simmering grains in water or milk until creamy. And its good for you as Bruce explains.  Whether you're chasing slow-release energy, gut-friendly fibre, or just a cozy start to your day, porridge delivers.

Beyond its nutritional virtues, porridge carries emotional weight. It’s the food of childhood memories, of cold mornings warmed by steam rising from the bowl, of quiet rituals and communal tables. Remember Ready Breck back in the seventies?

In short: porridge is ancient, modern, comforting, and chic—all depending on how you dress it. Ready to stir the pot with Bruce and his Spurtle?

Winter is almost upon us.  The nights are drawing in and the clocks go back this weekend.  What better time to introduce some heart-warming tipples.

Where did the name Porter come from? And what's the most famous of them all - of course a drop of the black stuff!

We look at using stout in a fruit cake - but there are so many other great uses for a splash or two in cooking.

Bruce encourages us to try some more local options other than the obvious big names and recommends a few and where to enjoy them.

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More than just Halloween décor, pumpkins are a type of winter squash that’s been cultivated for thousands of years, as the Dales Chef explains. Native to the Americas, they’re packed with nutrients, flavour, and history. 

From creamy soups and spiced lattes to jack-o’-lanterns glowing on porches, pumpkins are a seasonal staple that blend tradition, taste, and a touch of magic. 

Whether you’re carving one or cooking it, there’s something undeniably comforting about this humble gourd and we've got the inspiration in this edition of the Dales Chef, for a ghoolish Halloween!

What's the difference between a shop bought large one for carving and a farm grown one for cooking with?  Bruce explains, ahead of unloading 50 from the back of his car, as he gets ready for his daughter's school pumpkin patch!

So, as the pumpkins grin and the skeletons dance, remember—if your jack-o’-lantern starts whispering your name… it’s probably just the wind. Probably.... (cue the chilling laughter)
 

Welcome to The Taste of the Dales—your backstage pass to the bold, the crumbly, and the beautifully unexpected world of Yorkshire cheese.  In this edition of the Dales Chef, we’re diving into the heart of the Yorkshire Dales Cheese Festival: a celebration of craft, culture, and creamy indulgence - everything from Ploughman’s lunches to daring wine pairings. 

We talk about the origins of Wensleydale, right up to new producers like Curlew Dairy - makers of Yoredale and of course we couldn't let an episode like this go by without talking about Andy and Kathy Swinscoe's amazing Courtyard Dairy near Settle.

Bruce is hosting a special celebration of Cheese at his restaurant - so what's on the menu?  Well, cheese with every course - of coarse!  Ready to nibble your way through the Dales? 

You can find our more about the Yorkshire Dales Cheese Festival 2025 on The National Park Website and explore the interactive map to help plan your cheese experience - enjoy!   There is a great video on youtube too!

It is National Carrot Day today, so the focus leans towards Carrot and Corriander soup and Bruce's top tips for making the best soup.

How to make a consume (a clear soup) and historically, Bruce tells us why it was invented.

We talk about cold soups, although the fun side of these we'll save for next summer.

What is Muligatawny, why ladies mainly used to eat soup and how it was invented by Neanderthal Man!

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From smoothies to sprouts at Christmas, we talk about the health benefits.  

Bruce looks at the origins of cabbage and how it was a life saver during the potato fammine.

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We cover Sloes, Damsons, Crab Apples Hazelnuts, plums and look at what to do with them once you're back in the kitchen.

There's top tips for making the best Sloe Gin, Rosehip Ice cream and proper apple sauce.

Chutneys, pickles and jams - all from the bountiful glut of free stuff that our hedgerows and orchards deliver at this time of year.

Apple cake and fruit compote are a must, plus we take Sloe Gin to another level with Sloe Gin and cranberry sauce!

In this edition Bruce Elsworth looks at its uses in the kitchen.  It's the surprising hidden ingredient in many casseroles and savoury dishes.

Julian proudly delivers his favourite party nibble, only for bruce to trump it by elevating the dish with more mustard - but what is the secret to sausages on sticks?

We look at the origins from Roman times and discover where the name comes from, to the French monks of Dijon - and I bet you can't guess what mustard they invented?

There are a couple of terrible mustard dad jokes so beware and of course some fun facts.

Image: https://commons.wikimedia.org/wiki/File:Colmans_mustard_jar.jpg

Vinegar can be found in many, many products, but in its simplest form, its a delecacy -  Balsamic Vinegar!  Bruce tells us about the grading of good Balsamic - and it is treated like a fine wine!!

We look at the simplest and best way to make a good vinegarette dressing and dismiss shop-bought balsamic glaze.

And as a surprise for your guest at a dinner party,  try some of the finest Balsamic drizzled over ice cream! They'll love it!

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Did you know salt was used a currency in Roman times - that is where the word salary comes from.  We explore this and other interesting facts from back in time.

Bruce talks about the benefits of salt as part of a balanced diet and about the traffic light system on food packaging, to make sure we don't overdo our salt intake.  

We look at the three main salts we can buy and their differences, plus what best to fill your grinder up with.

So, from hidden salt in packaged food, to adding salt to your own cooking, the Dales Chef tells us all about what could be seen as the least exciting of all seasoning.

Bruce talks about the difference between Blueberries and Bilberries, their North American origins and did you know it's the only true blue fruit?

So versitile are Blueberries - on pancakes, in muffins, as a compot or over a cheesecake, Bruce covers the lot and more!  

There's a summer treat for the kids in making and enjoying their own Bluebery Lollies!  Plus fun facts.

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We look at probiotics and the good bacteria we all need to maintain our healthy gut.

Kimchi and Sauerkraut plus other not so well know fermented products and a simple way to pickle without using vinegar.

We look at the probiotics and natural benefits of Greek Yogurt and cottage cheese.

Fermented foods really are the best way to a healthy gut!

Image: Bdubay, CC BY-SA 3.0 <https://creativecommons.org/licenses/by-sa/3.0>, via Wikimedia Commons

We look at the differnt varieties found on our British coastlines and whether you need to cook them or eat them raw. All of them are edible!

From sushi rolls to seaweed snacks, kelp noodles to coastal traditions, we’ll look at the many ways to enjoy one of Bruce's favourite sea foods.

Seaweed lovers are turning tides with this nutrient-packed superfood as Bruce explains the health benefits. 

You'll find out how important seaweed is to our very existance too!

Whether you're a foodie, a forager, or just curious about what’s growing beneath the waves, you’re in the right place as the Dales Chef hits the beach!

Bruce Elsworth talks about the adaptability of them - their many uses in a desert and elsewhere.

Plus of course everyones favourite - strawberries and cream!!

Bruce Elsworth looks at the traditional rustic food of the region where nothing goes to waste and dishes are based on whats available and seasonal.

We talk through the menu from the evening, which featured traditional dishes from the region and wines to match.

We look at Puglian wine - the region is famous for its Primitivo reds and Verdeca whites. Puglia's Mediterranean climate and fertile land contribute to the rich, ripe fruit flavours and full-bodied character of its wines.

Did you know that almost half of Italy's durum wheat comes from Puglia?  So that means half of all the pasta and bread eaten has Puglian wheat in it.

We finish with a chat about Puglia's famous Burrata cheese - Mozzarella and fresh cream - delicious!

Picture: Elsworth at the Mill - Puglian Tomatoes

There's far more to it than a jar of Branston too! From home-made Piccalilly to how best to preserve and store your jars of Pickle and Chutney.  We look at the origins from the East India Company too.

We find out the differences between Pickles and Chutneys and looks at inspiring ways to serve them.  Of course Bruce's favourite way is with a pie of course!

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What to look for when purchasing a chicken, which are the tastiest parts and how to cook a great roast are just some of the topics covered in this episode.

There's recipe ideas for a delicious simple chicken pasta dish, and make your own Chicken Kievs – one to get the kids involved with!

As Bruce says when thinking about the bird’s welfare, a happy chicken is a tasty chicken!

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It tastes so much better says Bruce, and knowing where its come from helps too as buying direct helps the local economy and cuts down on food miles.

We talk about some great local farm shops - Robertshaws and Holme Farm Eastby as two examples.

From lucky dip veg boxes to muddy potatoes,  a glut of gooseberries just when they are ripe to sizzling sausages from a local butcher, Bruce is a real champion of experiencing local produce direct from the farm.

We look at some great ways to cook pasta and is fresh or dried best?

We sample pasta from the award-winnng Yorkshire Pasta Company, based in Malton, North Yorkshire - that definitely gets our thumbs up!

We've fun facts and also remember the day the BBC fooled the country with pasta growing on spagetti trees!

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In this episode of the Dales Chef, Bruce looks at the many ways we can enjoy eating outside.  From a picnic on the beach, to a lovely afternoon in the garden with friends.

Home made lemonade, some zingy salads and some protein with a twist - that's  what makes a great family afternoon in the back garden.  

We look into the origins of outdoor eating - and what does 'al fresco' really mean?

Summer in the Dales, with the Dales Chef - there's nothing better :)

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From zero on the Scobel scale, right up to the hottest Ghost Chilli we look at our love of peppers.

Some top tips for making the perfect Chilli con Carne including Bruces secret ingredients to add flavour!

We look at the origins of the Chilli in South America and its journey via Spain and Portugal to India!

Plus of course, some spicy fun facts!

Image: Julian Hotchkiss -  Bruce Elsworth's talents never cease to amaze!

We look at one of Yorkshire's finest exports - the wonderful Ampleforth Cider, no longer made by monks, it has a flavour to behold.

Cider, we all know, goes well with pork but have you tried it instead of red win in your Cock Au Vin?  Delicious!

Did you know cider bottles were the precursor to Champagne bottles?  Yep, we invented them first!
Lots more fun facts too.

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We look at some of the most popular dishes from Potatas Bravas to Magchego with olive Oil.  Jamon, freshly sliced and Tempura Prawns.

And what of the local influence from here in the Dales? Add in some of Chris Wildman's Yorkshire Chorizo or some black pudding to make bob-bons and you've instantly got Yorkshire Tapas!

Bruce also mentioned that at Elsworth at the Mill they are doing a Tapas special for Father's Day.   A chance to treat Dad at home to a very special meal - collect from the Mill and enjoy at home - find out more here.

Definitely an episode to whet the appetite, as Bruce inspires us with some of the best ways to serve Tapas!

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We find out who really did invent the Caesar Salad and, if your an avid listener and remember our mexican food pod, you might already know the answer to that one! 

We talk Haloumi on the grill, Greek salad and the difference between a salad dressing and a vinegarette.

Rain or shine,the BBQ will be on this weekend, so enjoy your grill - with some creative, colourful salads!

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From the ploughmans to scampi and chips, burgers and gastro-pubs, our favourite pub grub has gone through some changes.  We chart those culinary delights from tavernas to Bernie Inns!

DId you know the first UK gastro-pub was here in the Dales? (along with one in London, but we won't argue the toss)

Bruce reveals his favourite pub fayre and talks about his career from pub pot wash to business owner including his time at that first Gastro Pub.

In this edition of The Dales Chef, Bruce Elsworth looks at Champagne - its origins and history, how it is made and a lesson or two in the varieties out there.  

From Brut to Grand Curvee - what is the difference?  Which part of the region does the best come from?  We talk vintage too - when were some of the best (and not so good) years for Champagne?

We look at how it gets to our table, referencing one of the Dales best known merchants, The Wright Wine Company and then take a look at other fizzy favourites from Cava to Prosecco and of course English Sparking Wine!

There's a toast to football promotion and to the birthday boys too!

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Whether it's a great Chilli con Carne or a beef Taco, Mexico delivers a punch when it come to great food.  But there is more...

We delve into something a bit different this week.  Folllowing the success of the Mexican event at Elsworth at the Mill, Bruce talks us through the menu, describing how he created something a little more unexpected and unusual for the diners.  There's some great top tips to pick up for your own Mexican meal or evening.

The ususal fun facts and things you didn't know about Mexican food as well.
 

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We looks a meat boxes direct from local farmers and what to do with all the different cuts of meat, with no waste.

What about fresh unpasturised milk direct from your local dairy farm - is it safe and what are the health benefits?

We look at rare breeds from Gam Farm in Grasssington  and Lancashire tasty cheese... from Yorkshire!

The Farm to Table event is on at Elsworth at the Mill next Friday - book your place here

Its all about tradition.  On and off the table we find out why lamb is a traditional roast at Easter.  Why Simnel Cake has eleven marzipan balls on top and how does the Easter Bunny come into it?

Theres fun facts from the biggest Easter egg to egg rolling on the Whitehouse lawn.

Mouth-watering hot cross buns and what to do with Easter leftovers.

Image: Lamb at Easter - Freepik

In this edition of The Dales Chef we find out all about this superfood of a root vegetable.   Can they really help you see in the dark?  

Used in starters mains and deserts the carrot is always top of the bill.  From carrot and corriander soup to carrot cake. 

In this episode of the Dales Chef, Bruce Elsworth looks at the history of pie making in Yorkshire.  We compare with the famous Melton Mowbray pie  - and which is best?  

How do you like yours?  Here in the Dales we love our pies hot - straight out of the oven and oozing with liquid jelly.  Delicious!

There's fun facts and we look at what best to pair your pie with.  Pie and a pint, pie and pickle or pie and peas! Together it is the ultimate Dales pub lunch!

Avocado is the main ingredient in Guacamole.  But don't buy it ready-made, in the is edition of the Dales Chef, Bruce Elsworth shows you how to make it yourself.

We look into the dark side of Avocado, with links to South American Drug cartels and its impact on the environment.

As always, there are some fun facts and we find out how to cook Avocado too.

Image: Avocado on toast at Ripley Castle tea room

Banoffee Pie, to Bananas and Custard.  How do you enjoy yours?  Just how good are Bananas for you?

Finally, how do you peel yours?  There's a revelation from the animal world!

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Goat meat is not over popular here in the UK but it is in North Africa - Morocco, in Asia with Goat curry and in the Caribean.  Here we are more into Goat milk and Cheese.

Bruce looks into why Goat milk is so popular and some tasty ideas for Goat cheese.

Theres some fun facts as always...and we're not KIDDING!

Bruce talks about the benefits of local honey verses supermarket bought honey and theres some top tips for using honey in your kitchen.

Bruce tells us all about the hives they have at the Mill too, providing honey for their own restaurant.

We find out about one local business which thrives on honey products.  Herd and Hive specialise in bee products and offers educational visits to see their own bees.  You can often meet them at events in the Dales and at local markets too  https://herdandhive.co.uk/

There are some fun facts about the humble bee.  Do you know just how fast it can fly, or how it communicates with other bees when it finds some delicious pollen?

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Now its become more about buying things in to enjoy our pancakes - savoury or sweet.

In this episode the Dales Chef delves into the history of the pancake.  Its origins and how it has developed here, over the pond and in Amsterdam.

Some great recipe ideas for savoury pancakes, making the best batter and not forgetting the simple lemon and sugar traditional Shrove Tuesday pancake.

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We look at using coffee in cooking - from Tiramasu to coffee cake and a little tipple too with an Espresso Martini!

Where have you 'bean'?  It's coffee all the way today on the Dales Chef!

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What are its origins?  Is is related to coffee? Why do we enjoy it so much?

From Cadbury's Dairy Milk to Milk Tray what do you spoil your loved one with on Valentines Day?

Originally made popular by the Swiss, I bet you didn't know we nearly had chocolate in the UK in the sixteenth Century!!

There's a tasty treat of a desert knocked up in the Dales Kitchen with a rather chocolatey centre and adding a new dimension to a chilli!

Whatever your favourite bar or box, have a happy Valentines Day from The Dales Chef!

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Start the evening with some bubbles!

From Steaks to Seabass - some great ideas for main couse and a nice light desert.  Cheese for nibbles later on.  Plus of course chocolate!

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What did the first ice cream look like?  What did it taste of?

We look at some rather quirky American flavours plus the humble vanilla.

There's recipes to make your own ice cream plus what to serve it with.

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Bruce looks at the traditions from piping in the haggis to the ode to the Haggis.

We look at what a good haggis tastes like and how to cook one.  And the traditional neeps and tatties as an accompaniment together with a whisky gravy.

Bruce as always has some fun facts and we cant let a Scottish traditional night pass without mentioning deep-fried Mars Bars!

Picture: Bruce Elsworth and Cameron the Piper at last year's Burns Night Supper at Elsworth at the Mill

It's available from the back end of December but always on the menu in restaurants from January.

Bruce talks about how he prepares this pencil-thin Rhubarb and what to serve it with.

Poached in orange juice with just a handful of flavourings it really is a January treat to behold.

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We find out the difference between vegan and vegiterian diets, looking at how you replace meat and dairy for a full plant only diet.

If you've never tried vegan food before Bruce explains the health benefits as part of a balanced diet and looks at how veganism has really taken off in the UK over the last 20 years.

There are some great recipe ideas from a Vegan Lasagne to Vegan casseroles.  Bruce looks at how in a vegan diet we still get the proteins we need, which traditionally were provided by meats.

Plus a gratuitous plug for the Root to Branch Vegan night at Bruce's own restaurant next week.  You can find out more here and enjoy a night of 'plant to plate' plus entertainment with their Vegan supper night.

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Sadly, Bruce isn't well this week, so you have Julian to tell you Bruce's top tips for 2025.

We look at food waste and how to make the most of what's in the storecupboard and the fridge.

Have you hear about mindful eating?  You'll learn how it can help you emjoy your food more.

A break from the norm may be as good for you as a full on diet - just those little chages can make a big difference.

Why not commit to getting out for a short walk every day this January as well?

Finally, what to do with all that Christmas Chocolate left around!

Happy New Year!

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Bruce reveals what he is expecting in the Elsworth family home at the dinner table for Christmas lunch.  Plus a few festive fun facts including what we used to eat before Tturkey became common and what the Japanese have for Christmas dinner.

There are top tips to make sure you have the perfect Christmas dinner, including the best two tips for a great day.

Merry Christmas from Julian at Dales Radio and Bruce Elsworth, the Dales Chef!

There's three special cocktail recipes which are sure to wow your party guests.  Christmas wouldnt be Christmas without a glass of Bailey's and Bruce tells us how to make your own Irish cream liquor and even a non alocholic version!

Hot chocolate, mulled wine and Bucks Fizz - all get a mention, but which do you choose on Christmas morning?

Eggnog to Advocat...or a Whiskey hot toddy, its all with the Dales Chef exploring Christmas drinks.

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We find out how to make mini courses from main meals - bitesized fish and chips, mini sheperds pie and some swet treats too.

Even sprouts get a mention as Bruce tells us his way to cook them at Christmas.

There's some festive facts about Canapes, Hors d’Oeuvres and nibbles.

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Just the thought of eating one of youur favourites is about releasing endorphines and that warm and fuzzy feeling.  So what are your guilty pleasures?  For Bruce it was school dinners (see - told you he was different!)....  Apple crumble and custard.  

So, does a little of what makes you feel good, do you good - even though it might not be healthy?  We think so.  

With Christmas coming we look at those treats you can make with Christmas day left-overs and a hot chocolate on Christmas eve.

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There's top tips on selecting a good turkey, how to cook it on the day and serving suggestions.

We look at the trimmings too, with Bruce's favourite side dishes and sauces. Plus alternatives to turkey - find out what Bruce's favourite festive choice is.

Then, what do you do with all the leftovers?  From turkey curry to bubble and squeak, Bruce makes sure nothing goes to waste!

Plus, of course, some fun facts on the nations favourite Christmas dish!

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Away from sweet potatoes, we congratulate some of the winners at this year's Deliciously Yorkshire food and drink awards.

It's not all about sweet potato fries, although very popular, Bruce looks at all the other things we can do with this humble vegetable.  Curry, soup, baked roasted or boiled. And of course Sweet Potato Pie for Thanksgiving.

Image Freepik

In this episode, Brice Elsworth, The Dales Chef, talks about its origins.  From a Biryani to the Vindaloo.

There's fun facts as always and what is the connection with Queen Victoria?

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Our favourite sausage and mash with a nice rich onion gravy, but not with red wine - Bruce has other ideas!.

We look at some fun facts as always, there's Bruce's favourite way to serve sausages, plus with the festivities on the way soon, what about pigs in blankets?

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What to do with pumpkins, other than of course carve them!  The Dales Chef has some ideas.  What about a delicious pumpkin soup with loads of extras?

We talk about Parkin and the perfect tray toffee.

Plus some hearty goodies for these cold dark nights.

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What's Bruce's favourite type of apple? Given its the time of year to be picking apples, what would Bruce do with a glut of apple in his kitchen now?

On Monday 21st October it is National Apple Day -  a day dedicated to all things apple:  apple pie, apple sauce, apple strudel... the list is endless.  And on this day, we appreciate our favourite of English fruits.

Halloween is around the corner, so it would be rude not to talk about apple bobbing and of course making toffee apples and Bruce has a top tip here too.

So enjoy this 'not so spooky' edition of the Dales Chef....we'll save the scares until next week's Halloween and bonfire night special :)  Enjoy.

Image by KamranAydinov on Freepik

Of course we'll look at what makes a great 'full English'.  

We'll explore breakfast around the world - how do the Yanks like their eggs in the morning to Shakshuka from Turkey.  Then there's the famous and very sweet Spanish Churros and fresh French croissants.

A little closer to home, look at locally produced granola still made to a traditional recipe by Yockenthwaite Farm in the Dales.

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From risotto to a good ole mushroom sound there's tips from the Dales Chef , with some great recipe ideas and of course some fun facts.

Of course we mention garlic mushrooms but what about a slice of puffball mushroom instead of fried bread topped with bacon and eggs?  Delicious!!

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Did you know Donkey milk cheese is a delicacy and the most expensive in the world? Plus we find out about the gift Queen Victoria received as a wedding present.

We look at Yorkshire favourites from the cheese world including Shepherd's Purse Yellison's Cheese and the new kid on the block, Yorkshire Organic Cheesemakers.   Plus, there's recommendations as to where to get the best local cheeses from including The Courtyard Dairy

There is a word of warning to vegetarians over Parmesan cheese on your favourite meat free Italian dish.  

Did you know its the time of year we look forward to the Yorkshire Dales Cheese Festival?  You can find out more here.

Finally, have you every heard of a cheese board mac n cheese? Bruce reveals all in this new post-Christmas family favourite of his.

Image: Stephen Garnett

We delve into the history - so which did come first - the chicken or the egg?  Why are hen's eggs so popular... not turkey eggs?

And for brunch with a twist what about a Middle Eastern favourite Shakshuka Eggs!  In fact although the event is sold out take a look at one of Bruce's events at Elsworth at the Mill for some more inspiration. The Lebanese event looks amazing. And while you're there check out some of the other amazing themed events at Elsworth at the Mill!

Join us for a nice light hearted, but informative look at the humble egg in this week's podcast!

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At this time of the year our hedgerows are full of goodies there for the taking.  From nuts and berries and some other surprising produce, all destined for the kitchen. 

Julian drops into Bruce's busy kitchen to find out what he has discovered in the hedgerows around the ever-popular Elsworth at the Mill.

Bruce runs a number of taster events at The Mill which a great way to find out more of this renowned chef's secrets of the kitchen.  You can find out more on their website 

For advice on foraging safely go to the Food Standard Agency's website

There's some helpful website reviews and ways to get the kids involved with recycling.

Did you know you can now recycle you coffee pods?  Your local tip , in most areas, can now take them.

Plus the discussion about your recycling bins.  Its less than two weeks until the close of North Yorkshire Council's walking rubbish consultation - they want your views on the bins we have now and what for the future - it could be we have MORE bins to separate different types of waste?

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We look at the history of the packed lunch and how it first came about.  From the iconic Cornish Pasty to Tupperware.  From the bait box to Bentgo box.

Plus lots of inspiration and top tips to pack your little ones off to school with something to look forward to at lunch break.

Picture: Rawpixel.com on Freepik

We find out about the origins of this now popular summer tradition.  There's some fun facts from the biggest to the longest BBQ.

Gas or charcoal - which is best? And what is the best way to make and cook the ultimate burger?  What's your favourite side dish and what to do for desert on the barbie?  

And of course, what's Bruce's favourite tipple to accompany his favourite burger?

Image by cookie_studio on Freepik

We look at its origins as a doorstep delivery and just how versatile milk really is.

We look at how to make a proper milk pudding and talk about the problems faced by dairy farmers here in the Dales.

Image: Freepik KamranAydinov

In this episode we look at the beautiful moorland Grouse, which has been a staple food source for many many years, as we'll hear.  We'll talk about the controversy surrounding the annual shoot, but more so about how it is part of the natural management of our rural countryside.

Bruce gives us top tips on how to best prepare and cook grouse and other game birds as the season gets underway on the 'glorious twelfth' of August.

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At this time of year the kids need more energy and equally important they need to keep hydrated.  But how do we do this and keep them healthy, happy and entertained as well?  

This week Bruce Elsworth talks about his top tips, from personal experience with his own family, having just returned from a short summer break by the sea.

From frozen grapes to fruit kebabs on the BBQ; in season HUGE Hereford cherries to lentil crisps, in this episode, the Dales Chef looks at lots of quirky ways we can get lots of energy-packed food into them in small bite sized chunks AND keep their water intake up.

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Bruce says pick them when they are ready and freeze as many as you can to enjoy them all year round.

Find out what else to do with them and why they are so good for you.

The Raspberry/Strawberry debate continues - which are your favourites?

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From smashed avocado on toast to Guacamole.  Do you have yours baked with eggs like the Aztecs did?  

A true Mexican favourite, is the avocado and so popular to export, it even has its links with the cartels over there!
 

Capturing the flavour of the largest agricultural show in England, Bruce chats with Julian about the award winners...and runners up across the show, including Shepherd's Purse Cheese which has swept the floor with accolades this year.

With the Tour de France on and Bruce being a keen sportsman himself he is celebrating with his own take at a special 'Tour de Yorkshire' event at his restaurant, Elsworth at the Mill, which has already sold out!

It's one of many themed events run by Bruce, his wife Rebecca and their team, as they create memorable and entertaining evenings for food lovers to enjoy.

Bruce has created a wonderful 5-course menu, encompassing some of the finest produce from 15 local suppliers, showcasing some of the best ingredients from ‘God’s Own Country’, from Skipton Organic Cheesemakers on our doorstep, to Dark Horse Brewery up in Hetton.

Watch Bruce describing the Yorkshire charcuterie on the menu here on Facebook.

You can find out more about other up and coming events via their website elsworthatthemill.co.uk and social media.

It’s evolved into afternoon tea but originated in Devon as a way to feed the workers – jam and cream on bread.  How it's evolved!

Talking about Devon – Cornwall also lays claim to the origins of the Cream Tea.  And famous suppliers of clotted cream and Strawberry Jam got together to create National Cream Tea Day.

And if you want to know more about the accepted etiquette on eating your cream tea - you'll find ONE way here!

So, what’s the right way to enjoy your fresh scone – jam then cream.. or cream then jam?  Find out the definitive answer in today's episode of The Dales Chef.
 

We find out its origins and the health benefits.

Is there more we can do with it?  Have you ever cooked lettuce?

And after all is said and done, is Bruce's favourite still the Prawn Cocktail?

We have all come across Gooseberry Fool, but what else can you do with the humble, rather tarte Gooseberry?

Making a presse with freshly foraged Elderflower.  

And what else can you do with it?  Make a jelly to serve with strawberries and ice-cream.  

Have you ever tried deep frying them?

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From its roots as the humble potato and the cod resources around our island waters.  

Find out the link with Winston Churchill and Bruce's take on the nation's favourite dish.

Image Freepik

It became more popular in the last century after the cartoon series Popeye the Sailor man, where the intrepid sailor downed a can of this green delicacy to activate his super power - his muscle!

The Dales Chef Bruce Elsworth tells us more.  He talks about the flavour, the best cuts and some great recipe ideas too.

Image: Photo by Bill Fairs on Unsplash

Just in season and at their very best. The origins of the humble wild strawberry, to the sweet delicious locally-grown plump vivid red ones we can enjoy right now. Some inspiration on what to do with them - and not just sweet desert ideas!

Just in season and delightful washed, boiled, salted and with some proper butter.  But what else to do with them?

Image: Jamain, CC BY-SA 3.0 <https://creativecommons.org/licenses/by-sa/3.0>, via Wikimedia Commons

But what can you do with it?  How to cook it and some top chef's secrets on the way in this episode of the Dales Chef.