Bedfordshire Clanger

For the savoury filling

• 1 small onion, finely-chopped
• 1 tablespoon lard
• 8oz

This is an old ‘packed meal’ containing both a savoury and a sweet filling; it was taken by the men to the fields when the work was too heavy or too far from home for them to return at midday.

First make the savoury filling. Fry the chopped onion in the lard until soft. Add the pork and sage and cook gently for ten minutes, stirring often. Add the chopped apple after five minutes. Stir