The Dales Chef

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 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!

Such a versitile sweet treat, our Yorkshire strawberries are at their best right now.

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!

Picture: Elsworth at the Mill - Puglian Tomatoes

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 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!

Image: Freepik

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!

Image: Freepik

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 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!

Image: Freepik

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 :)

Image: Freepik

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!

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

The Dales Chef tells us all about the origins of Cider.

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!

Picture: Freepik