Bedfordshire Clanger recipe, savoury one end, sweet the other, traditionally the Clanger was made by women for their husbands to take to their agricultural work as a midday meal. The dish is still available at various bakers and served at some restaurants, hotels and local places of interest
Cullen Skink. Despite sounding like a character from Bleak House, Cullen skink is a smoked haddock soup from the town of Cullen, in North-East Scotland. Hearty, creamy and wholesome, it blows chowder out of the water.
Stottie Cakes. A heavy little loaf from the North-East, a stottie cake is quite doughy in texture. For the real experience, ask for a stottie dip - a stottie cake dipped in the gravy at a fish and chip shop.
Bedfordshire Clanger. Half savoury, half sweet, this suet pastry is like that magic chewing gum from Charlie And The Chocolate Factory. Such is the reputation of the dish, that people from Bedfordshire are nicknamed Clangers.