The Dales Chef

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!  The Dales Chef has some ideas.  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.

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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.

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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.

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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!!

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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 and the most expensive in the world? Plus we find out about the gift Queen Victoria received as a wedding present.

We look at Yorkshire favourites from the cheese world including Shepherd's Purse Yellison's Cheese and the new kid on the block, Yorkshire Organic Cheesemakers.   Plus, there's recommendations as to where to get the best local cheeses from including The Courtyard Dairy

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?  You can find out more here.

Finally, have you every heard of a cheese board mac n cheese? Bruce reveals all in this new post-Christmas family favourite of his.

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How do you like your eggs in the morning? As the song goes.  Well, Bruce like his scrambled.  In this episode we find out the best way to make scrambled eggs, how to make the perfect mayonnaise - without it splitting!  Plus Bruce's favourite of all - a delicious home made custard.  

We delve into the history - so which did come first - the chicken or the egg?  Why are hen's eggs so popular... not turkey eggs?

And for brunch with a twist what about a Middle Eastern favourite Shakshuka Eggs!  In fact although the event is sold out take a look at one of Bruce's events at Elsworth at the Mill for some more inspiration. The Lebanese event looks amazing. And while you're there check out some of the other amazing themed events at Elsworth at the Mill!

Join us for a nice light hearted, but informative look at the humble egg in this week's podcast!

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Today we are at Elsworth at the Mill in Skipton to talk foraging with the Dales Chef, Bruce Elsworth.

At this time of the year our hedgerows are full of goodies there for the taking.  From nuts and berries and some other surprising produce, all destined for the kitchen. 

Julian drops into Bruce's busy kitchen to find out what he has discovered in the hedgerows around the ever-popular Elsworth at the Mill.

Bruce runs a number of taster events at The Mill which a great way to find out more of this renowned chef's secrets of the kitchen.  You can find out more on their website 

For advice on foraging safely go to the Food Standard Agency's website

Recycling is something we have all become used to, but composting for example is nothing new.  Bruce talks about what waste from your kitchen makes up good compost material and ultimately, nine months later, produces an excellent growing medium.

There's some helpful website reviews and ways to get the kids involved with recycling.

Did you know you can now recycle you coffee pods?  Your local tip , in most areas, can now take them.

Plus the discussion about your recycling bins.  Its less than two weeks until the close of North Yorkshire Council's walking rubbish consultation - they want your views on the bins we have now and what for the future - it could be we have MORE bins to separate different types of waste?

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In this episode, Julian chats with the Dales Chef Bruce Elsworth all about packed lunches.  How t=do you get your child to eat their lunch?  How can you make it healthy and balanced, but still enjoyable and fun for them to enjoy?

We look at the history of the packed lunch and how it first came about.  From the iconic Cornish Pasty to Tupperware.  From the bait box to Bentgo box.

Plus lots of inspiration and top tips to pack your little ones off to school with something to look forward to at lunch break.

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In this episode, Bruce Elsworth, the Dales Chef gets ready to light the BBQ, ahead of the Bank Holiday weekend.

We find out about the origins of this now popular summer tradition.  There's some fun facts from the biggest to the longest BBQ.

Gas or charcoal - which is best? And what is the best way to make and cook the ultimate burger?  What's your favourite side dish and what to do for desert on the barbie?  

And of course, what's Bruce's favourite tipple to accompany his favourite burger?

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