In this edition of the Dales Chef, Bruce Elsworth talks about his favourite spring ingredients.

Nettles are flavour of the month and Bruce takes eth sting out of using this very versatile leaf across a broad range of dishes.

We couldn't let spring pass without mention of wild garlic - in abundance in this area right now.

And as host and chef celebrate their birthdays on the same day this week, we couldn't let the episode pass without a little discussion on Birthday Cake!

From Roast Beef to Roast Chicken, Pork, Duck, Lamb and of course Turkey, there are so many great meats we enjoy for our traditional Sunday Dinner.  But what are the best accompaniments to go with the star of the show at each meal?

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.

In this edition of The Dales Chef, Bruce admits he doesn't like sprouts (nor does Julian!).  However, for the benefit of those that do, we look at the history, why on earth we are the largest sprout eating nation and how best to cook them... or disguise them if you are not so keen!

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.

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Naturally sweet and juicy, fresh dates - the kind we get at Christmas, are the fruit of the Date Palm, originally from the Middle East and now cultivated in California.

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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In this edition of the Dales Chef we talk about two of our most popular Christmas drinks - Bailey and Advocaat.  Their origins in Ireland and Holland, although technically Advocaat originates in South America!

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

In this edition of The Dales Chef we find out about the origins of Hot Chocolate.  From its early beginnings in Ecuador, to the chocolate cafes in Victorian times.

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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It's closer than you think and time is ticking by.  So as we are already mid-November, what can we be doing now to prepare for the festivities?

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.

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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British Pudding Day is this Sunday - the 9th November. It is a day when pudding lovers can gather and indulge in every kind of pudding that they ever desired.

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

Warm, nourishing, and endlessly adaptable, porridge is far more than a simple breakfast—it’s a culinary canvas steeped in tradition, comfort, and creativity. 

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?

In this edition of the Dales Chef, Bruce Elsworth looks at Stouts and Porters.  

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.

Image: Freepik