Traditional Bedfordshire Clanger

Roll out a sturdy suet-based suet crust or shortcrust pastry into a large rectangle.

Prepare two fillings: a savory one (diced beef or pork with potatoes and onions) and a sweet one (sliced apples or jam).

Place the savory filling at one end of the pastry rectangle and the sweet filling at the opposite end.

Fold the pastry over the fillings to create a long, log-shaped parcel.

Seal the edges and the middle join securely to ensure the fillings do not mix.

Traditionally, prick the savory end with two fork holes and the sweet end with one.

Bake at 190°C for 45-55 minutes until the pastry is hard and golden brown.

This unique dish provides a main course and dessert in one convenient pastry roll.