It is almost Halloween, the leaves have turned golden brown and orange and it's time to pick your pumpkin!

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)

The Yorkshire Dales Cheese Festival runs from 10th to 19th October 2025 and in this episode, Bruce looks at what delights await us at the festival, from producers to restaurants and other establishments in the Dales.

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!

We are talking all about the origins of our favourite winter dish - the humble soup. How simple a basic soup is to make and how to elevate it to another level and tantilise your winter tastebuds!

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!

Image: Freepik

In this edition, Bruce Elsworth looks at greens - cabbage, broccoli, kale and sprouts.

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.

Image: Freepic

In this edition of the Dales Chef, Bruce gets excited about all the goodies he can get for free and what he can do with them.  Being a Yorkshireman, owt for nowt is good news and, as September is nature's pantry month, Bruce is rubbing his hands together with glee!

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!

That most vibrant of condiments - the lavish yellow spread on our ham sandwich or wholegrain in a dressing, it is an unmistakable English tradition 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.

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

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!

Image: Freepik

Fish and Chips wouldn't be the same without salt - and vinegar if you choose!  It is the worlds favourite flavour enhancer, exciting our tastebuds for millenia!  

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.

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.

Picture: Freepik

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!

Image: Bdubay, CC BY-SA 3.0 , via Wikimedia Commons