Bedfordshire clanger

Step 1: Mix the 9 oz pork mince, 1 small onion, 1 potato, 1 tsp dried sage, ½ tsp salt and ¼ tsp black pepper. In another bowl mix the 1 cooking apple, 3 tbsp plum or raspberry jam and 1 tbsp sugar.

Step 2: Mix the 10 ½ oz self-raising flour, 5 ½ oz beef or vegetable suet and ½ tsp salt, then stir in the ¾ cup cold water to a soft, firm dough. Cut off a walnut-sized piece and roll the rest into a 35 × 25 cm rectangle. Heat the oven to 400°F (350°F fan).

Step 3: Spread the pork mixture over two-thirds of the pastry lengthways, leaving a 2 cm border. Roll the small piece into a strip and lay it across as a wall, then fill the last third with the apple mixture.

Step 4: Brush the edges with 1 egg, roll up from a long side and seal the ends. Lay seam-down on a lined tray, brush with egg and cut three slashes on the sweet end.

Step 5: Bake for 45–50 minutes, until deep golden. The pork must be cooked to 160°F; push a probe into the savoury end to check. A common mistake is pulling it early because the pastry looks done.

Step 6: Rest 10 minutes and cut into chunky pieces, giving each person both ends.