The Bedfordshire clanger is a suet pastry with a savory filling (like bacon and eggs or minced lamb) in one end, and a sweet filling (rhubarb, custard, marmalade) in the other.
The “clootie dumpling” is a fruit-filled Scottish dessert, traditionally wrapped in a pillowcase and steamed for hours. “It will always take anyone back to their family kitchen,” says Glasgow chef Jak O’Donnell.
Top honors at this week's Guild of Fine Food awards go to pure rendered beef fat. But not just any pure rendered beef fat—some rather extraordinary stuff.