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.

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

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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.

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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.  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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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!

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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.

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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.

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

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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.

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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!

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