Explore every episode of the podcast The Dales Chef

That most vibrant of condiments - lavish, yellow and tasty - spread on our ham sandwich or wholegrain in a dressing, it is an unmistakable English traditional condiment found on the shelf next to the salt and pepper! 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.

In this edition of the Dales Chef, Bruce investigates Vinegar. From thousands of years ago when the ancient Egyptians used it to preserve to modern day used. 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!

Fish and Chips wouldn't be the same without salt - and vinegar if you choose! It is the world's favourite flavour enhancer, exciting our tastebuds for millenia! Did you know salt was used a currency in Roman times? That's 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.

They are at the peak of the season right now - English Blueberries. Sweet little berries packed with greatness and a true superfood. 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.

In this edition of the Dales Chef, Bruce looks at fermented foods - much needed for a healthy gut. 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!

In this edition we look at sea vegetables - mainly seaweed - a true taste of the sea. How to best forage for it, how to cook it and some top recipe ideas. 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 superfoods. Seaweed lovers are turning tides with this nutrient-packed superfood. 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!

Such a versitile sweet treat, our Yorkshire strawberries are at their best right now. Bruce Elsworth talks about the adaptability of them - their many uses in a desert and elsewhere. Plus of course everyones favourite - strawberries and cream!!

In this edition of the Dales Chef we are transported to Puglia in Southern Italy. Following the success of a recent Puglian dinner at Bruce's popular establisment, Elsworth at the Mill, it seemed sensible to feature Puglia as an episode of the Dales Chef. 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!

In this edition of the Dales Chef, Bruce Elsworth looks at origins of Pickles and Chutneys. This time of year the produce is ready right now so strike while the iron is hot and lets get making Pickles and Chutneys. 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 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!

Chicken is popular the world over but did you know it originates from the jungle? And has links with the mighty T-Rex? 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!

Local provenace is everything says Bruce Elsworth, the Dales Chef, who grew up eating straight from the farm. He says we are now going back to those traditional values, with more and more of us enjoying our food from farm to fork, rather than mass produced foods from the supermarkets. 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.

Think pasta, think Italy - or so we thought. Pasta is originally from China and today we find out why. We look at some great ways to cook pasta and is fresh or dried best? We sample pasta from the 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!

There is more to eating outside than a BBQ burger in a bun. 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 :)

In this edition of the Dales Chef, Bruce looks at the traditions behind Chilli Peppers and the many ways to use our old favourite the Bell Pepper. 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!

The Dales Chef tells us all about the origins of Cider. We look at Yorkshire's finest export - 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.

In this episode Bruce Elsworth, The Dales Chef talks about the origins of Tapas. We love it when on holiday in Spain and equally at Tapas evenings at home. 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. Definitely an episode to whet the appetite, as Bruce inspires us with some of the best ways to serve Tapas!

It's another Bank Holiday Weekend at this week the Dales Chef, Bruce Elsworth, is looking at accompaniments for your grill on the BBQ. We look at salad as the main event and even grilling veg on the barbie as well. 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!

Bruce Elsworth, the Dales Chef takes us back to when pub fayre first started in Roman times, through the middle ages and to more recent times. 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.

As Bruce and Julian, like fine wines and champagnes, grow a little older, what better way to celebrate than by popping a cork or two? Coincidentally they have Birthdays on the same day - good reason to talk about Champagne! 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!

From Jalapenos to guacamole there are some very traditional Mexican dishes we love the world over. Whether it's a great Chilli con Carne or a beef Taco, Mexico delivers a punch when it come to great food. We delve into something a bit different this week. Folllowing the success of the Mexican event at Elsworths 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.

With a special event the Dales Chef Bruce Elsworth is holding next week promoting local produce direct from the farm, this episode focusses on the benefits of Yorkshire Dales meat and dairy direct. 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!

It's Easter and in this edition of The Dales Chef Bruce Elsworth talks about the traditions surrounding this Christian celebration. 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.

It's the week before Easter and the Easter Bunny is in every Easter trail across the Dales. The most famous bunny is of course Buggs Bunny and his favourite snack is of course the carrot. So there's the tenuous link to this week's pod! 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. 

Pork Pies are a Yorkshire speciality and each pie shop stamps their own mark on them. All different in the Dales, yet equally delicious. 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 undoubtedly a superfood, popularised as smashed avocado on toast in cafes and restaurants across the world, we can't get enough of it - on sourdough with a couple of free range poached eggs, avocado is served at its best. 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.

In this episode, we are going bananas, Bruce looks into when the nation's favourite fruit came from.  But is it actually a fruit?  And there's a link between the Dales and every single modern day banana eaten in the western world.  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!

In this edition of the Dales Chef Bruce Elsworth talks about everything goat. It's been a staple around the worth for tens of thousands of years. Humans have bred and farmed goat for meat, milk, cheese and its skin. Nothing is ever wasted. 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!

In this edition of the Dales Chef, Bruce Elsworth looks at honey - its origins, it's uses both medicinal and culinary. 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 who thrive on honey products. 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?

Shrove Tuesday, the day before the beginning of lent is when we traditionally use up all the ingredients in the cupboard before fasting. Hence making pancakes with the available eggs. 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.

Do you like it black, white, filtered or instant? We all love a coffee our way and today The Dales Chef Bruce Elsworth looks into why coffee is a favourite drink. 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!

In this edition of The Dales Chef Love is in the air as Bruce Elsworth looks at our passion for chocolate, whether to woo your loved one with or to simply to indulge yourself! 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!

Valentines Day is nearly upon us and in this episode of the Dales Chef, Bruce Elsworth gives us some ideas for a Valentines meal at home, plus how things work in restaurants on teh most romantic day of the year. 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!

Bruce Elsworth, the Dales Chef delves into the delicious world of Ice Cream. From its origins with Marco Polo and then the resurrection in Victorian times. 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. Theres recipes to make your own icecream plus what to serve it with.

In this episode of the Dales Chef we head North of the border to find out all about Burns Night. 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

In this episode of the Dales Chef, Bruce Elsworth enthuses about Yorkshire Rhubarb, after Christmas it is one of the products chefs look forward too come the new year. 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.

This month it is Veganuary and the Dales Chef Bruce Elsworth is encouraging us to sample a little vegan food for a change. Not necesarity going the whole hog! 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.

In this episode we look at some great ideas to get the New Year off to a great start. 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!

Everything is now Christmas in the last few days. We look at the history behind our food, from Mince Pies to Plum Pudding. Not forgetting the Yule Log. 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!

From festive fizz to exciting cocktails, Bruce has it covered. 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.

Whether you are looking for inspiration for a stand-up buffet with nibbles or some canapes as guests arrive before a festive feast, the Dales Chef has some great ideas and top tips to wow your guests this Christmas. 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. Theres some festive facts about Canapes, Hors d’Oeuvres and nibbles.

Those treats that make us feel good and just the thought of them gets the tastebuds going. Comfort foods - are they really that bad for us...or are they good for us? The Dales Chef explains. 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.

In this episode, we join the Dales Chef Bruce Elsworth as he starts preparations for Christmas. We look at the origins of the Christmas Dinner and the centrepiece - the Christmas turkey. 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!

Popular at Thanksgiving it's the humble sweet potato. A tuber that is no relation to the regular potato! 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.

It's become one of our favourite dishes, but even the word curry isn't Asian - it's British. In this episode, Brice Elsworth, The Dales Chef, talks about its origins. from the Biryani to the Vindaloo. There's fun facts as always and what is the connection with Queen Victoria?

In this episode Julian talks with Bruce Elsworth, the Dales Chef, about the great british banger. Its origins in Roman times through to modern day recipes. Our favourite sausage and mash with a nice rich onion gravy, but not with red wine - Bruce has otehr 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?

From apple bobbing to toffee apples, in this episode we look into Halloween customs and sweet treats. What to do with pumpkins, other than of course carve them!. 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.

An apple a day helps keep the doctor away so the saying goes, but just how health is our favourite of traditional English fruits? In this episode of the Dales Chef we look at the health benefits of apples. 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.

In this episode of the Dales Chef, Julian chats with Bruce Elsworth about all things breakfast. 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.

In this edition of the Dales Chef we are talking mushrooms. Where did they originate from, if you're foraging, there's advice on picking safely and why they are so good for us. 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!!

Cheese has been around for thousands of years and in this episode of The Dales Chef, Bruce Elsworth looks at how it was discovered and where. Did you know Donkey milk cheese is a delicacy? Plus we find out about the gift Queen Victoria received as a wedding present. We look at Yorkshire favourites from the cheese world and there's recommendations as to where to get the best local cheeses from. 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? Finally, have you every heard of a cheese board mac n cheese? Bruce reveals all in this new post-Christmas family favourite of his.