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Bacon Clanger with Oxford Sauce


  • 25g butter

  • 1 large onion, sliced

  • 1 clove garlic, crushed

  • 225g cubes of cooked ham

  • 1 tablespoon of chopped fresh sage

  • 175g rindless streaky unsmoked streaky bacon

  • freshly ground black pepper

  • 450g self raising flour

  • 225g suet

  • 2 tablespoons of chopped fresh parsley

  • Pinch of salt

  • Cold water to mix

  • For the Oxford sauce

  • 1 tablespoon of dark brown muscovado sugar

  • 1 tsp of made up English mustard

  • pinch of salt and black pepper

  • 3 tablespoons of olive oil

  • 2 tablespoons of balsamic vinegar


  • 1.

    Preheat the oven to 180c.

  • 2.

    Melt the butter in a frying pan and add the onion and garlic. Cook gently for 10 minutes until starting to turn brown. Toss in the ham and the sage and season with the black pepper.

  • 3.

    Now make the pastry by mixing the flour and suet together with the parsley and salt in a mixing bowl. Add the water gradually until a soft dough is achieved. Roll out onto a floured board into a rectangle.

  • 4.

    Lay the streaky bacon across the pastry from left to right. Spoon the onion and ham mixture on top and across the middle. Roll up the clanger, making sure that the ends are squidged together well. Place in a roasting tin and bake for 40 minutes or until golden brown. Half way through, tip out any of the fat that melts down into the tin. You can do this a couple of times if you want.

  • 5.

    For the Oxford sauce, simply mix together all the ingredients in a saucepan and heat thoroughly and spoon over the clanger.

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