Well here are a couple of gourmet delight blasts from my past and my old neck of the woods and I am going to give them a rerun later this week to revive the old taste buds.

The Bedfordshire Clanger is a dish from the English county of Bedfordshire, dating back to at least the 19th century. The clanger is an elongated suet crust dumpling similar to a pasty, with a savoury filling at one end and a sweet filling at the other, comprising a main course and dessert in one package. It is traditionally steamed but may be baked for robustness. The crust was not originally intended for consumption but to protect the fillings from the soiled hands of the workers.

The savoury end is traditionally meat with diced potatoes and vegetables (although a filling without meat is also possible), and the sweet end is usually jam, or sweetened apple or other fruit. Traditionally the top of the clanger is scored with a few lines to denote the sweet end.

Historically, the Bedfordshire 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 hotels, restaurants and local places of interest.

A similar, but entirely savoury, dish comes from Buckinghamshire. Known as the Buckinghamshire Bacon Badger, it is made from bacon, potatoes and onions which are enclosed in a pastry case.

Although savoury Badgers clanger recipes are mentioned (sorry Soutpeel) there are it seems no recipes for Gerbil clangers.

Possibly any such recipes were removed after complaints from the other place!!!

Bedfordshire clanger.

Buckinghamshire Bacon Badger clanger.

For these cold days (here in Bangkok) draadjesvlees is nice (aka Traditional Dutch Slow-Braised Beef). THey used to have it in "Old Dutch", the restaurant on the corner of Sukhumvit soi 23 and soi Cowboy. Not sure they still have.

"This old-fashioned Dutch beef and onion stew is slowly braised in butter, stock and spices until the meat actually falls apart into threads and indeed, draadjesvlees means "thready meat". It tastes a lot better than it sounds and is the kind of homely winter food that you prepare on weekends: the meat in the pot may take hours, but you don't have to do much to it, which leaves you free to fold the laundry or potter about the house. This kind of hearty winter family meal sits well with traditional accompaniments such as mashed potato, green beans, red cabbage, apple sauce or boiled potatoes rolled in some butter and finely chopped parsley."
www.thespruce.com/traditional-dutch-slow-braised-beef-1128786

Of course, there's always a time for bitterballen
www.thedutchtable.com/2010/10/bitterballen-dutch-deep-fried-gravy.html

I was hoping to see blether burning his tongue but he had walked that road before. Dammit.