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.

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