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Foodie Thursday

Chef Nigel Barden cooks up another treat for Simon Mayo and the team on Foodie Thursday! Plus there's a brand new listener confession for the team to consider.

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Release date:

1 hour, 55 minutes

Last on

Thu 24 Oct 2013 17:05

Nigel Barden's Bedfordshire Clangers

Bedfordshire Clangers 

from Paul Hollywood’s Pies & Puds (Bloomsbury)


These pies have a savoury filling at one end & a sweet one at the other.  They used to function as complete, portable meals for farm labourers – the savoury portion would be marked by 3 steam holes, & the sweet with 2, so everyone knew which end to eat first.  The name may come from an old Midlands word ‘clanging’, which means ‘eating with great relish’.


Makes 4


Prep time 45 mins

Cooking time 45 mins




For the Suet pastry

300g self-raising flour

1 tsp fine salt

100g beef suet

50g cold unsalted butter, cut into roughly 1cm dice

About 200ml very cold water

1 egg, beaten, to glaze


For the savoury filling

1 tbsp vegetable oil

25g unsalted butter

1 small leek, trimmed, quartered lengthways & thinly sliced

1 large potato, about 250g, peeled & cut into 5mm dice 

175g uncooked gammon, cut into 1cm cubes

1 tsp English mustard

Salt & pepper


For the sweet filling

50g soft brown sugar

1 small cooking apple, about 150g peeled, cored & diced

1 pear, about 150g peeled, cored & diced

50g sultanas

½ tsp ground cinnamon

15g unsalted butter, cut into 4 pieces



Large baking sheet (lipped)




First make the savoury filling.


Heat the oil & butter in a frying pan over a medium heat.


Add the leek & potato & cook gently for about 5 mins, until the leek is soft.


Add the gammon & cook for another 5 mins, until it’s just cooked.


Take off the heat & stir in the mustard & some salt & pepper.  Leave to cool.



To make the sweet filling, just mix all the ingredients, except the butter, together in a bowl.



Heat your oven to 220C / gas 7.  


Line a large lipped baking sheet with baking parchment.


For the pastry, mix the flour, salt & suet in a bowl.


Add the butter & rub in lightly with your fingertips until the mix resembles breadcrumbs.


Stir in just enough cold water to form a soft dough.


To assemble, lightly dust a work surface with flour & roll out the dough to about 60 x 25cm.


Now cut across into 4 rectangles, about 25 x 15cm.


Trim the edges so they are neat & straight, then roll the trimmings from each portion of dough into a little sausage.


Brush a line of beaten egg across the middle of each piece of pastry & lay the pastry sausage on it.


Pinch to form a ‘dam’ which will keep the fillings separate.


Put one quarter of the savoury filling on one half of each piece of pastry & one quarter of the sweet on the other.


Top the sweet filling with a dot of butter.


Brush the pastry edges with beaten egg.


Fold the pastry over the fillings to form a long sausage roll shape.


Press either side of the central pastry ‘dam’ & press the edges together to seal.


Make 3 diagonal slashes on the savoury ends & 2 on the sweet.


Transfer to the baking sheet, seam down & brush with egg.


Bake for 15 mins, then turn the oven down to 180C / gas 4 & bake for a further 20 mins.


Serve the clangers hot or cold.


Nigel's Top Tips

  • Generally, the cooler the pastry the better, making for a light, slightly crumbly pastry, rather than a heavy, greasy one.  

  • On a hot day it's worth chilling your flour for a little while before commencing.

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