The British regional dish associated with Bedfordshire and farm workers is the Bedfordshire clanger.
A Bedfordshire clanger is a long, rolled suet or shortcrust pastry traditionally filled with a savoury mixture at one end and a sweet mixture at the other. Historical versions were practical packed lunches for agricultural workers because one pastry contained both a main course and a dessert. The ends could help distinguish the two fillings.
Savoury fillings commonly included meat, onion, and potato, while sweet fillings could include jam or fruit. Modern bakery versions vary considerably, and some are entirely savoury or entirely sweet. The clanger is therefore a regional food with several documented forms rather than one universally fixed recipe.
It is often mistaken for a Cornish pasty because both are portable filled pastries. A pasty is usually shaped differently and has a single main filling, whereas the classic clanger is elongated and divided into contrasting sections.