The origin of the word fidget is likely to have come about as a reference to fitchett – a slang word for apple.

Basic ingredients would always include bacon, apple, onion and cider.

It would probably be like a pasty ready to take to the field to help survive a hard days’ labour.

Our version here at the Hundred House Hotel uses quality local suppliers, such as Keith Alderson butchers, in Bridgnorth.

You can buy horse carrots in nets and swedes in nets for just £3. Big sacks of potatoes are only £3.50 from local farms.

We tend to make a casserole mix put it into the pie dishes and cover it with our light shortcrust pastry.

Serve it with mashed potato, which will soak up all the juices.

Total £4.90, or 81p per portion. Serves six.

Ingredients

• 12oz shortcrust pastry – 70p
• 8oz bacon bits (butcher’s offcuts) – 25p
• 2oz black pudding, diced – 25p
• 8oz diced pork cheeks – 50p (or shoulder @ £1)
• 2 onions, roughly diced – 40p
• 2 ribs celery, roughly diced – 40p
• 3 carrots, peeled and cut roughly 1Ú2 inch square – 20p
• 1 swede, same as carrot – 20p
• 1/2 teaspoon nutmeg, 1 sprig of thyme, 2 tablespoons fresh or dried chopped sage, 1 bay leaf – 40p
• 1/2 pint cider – 40p
• 2 Bramley apples – 60p
• 6 portions mash potato – 60p

Method

1. Throw the bacon into a heavy-based saucepan, turn up the heat and sizzle out the fat.

2. Pour off excess oil and add onion, celery, thyme, bay, carrots, swede, sage and nutmeg. Cook on medium heat until onions are soft.

3. Add the pork, turn the heat up and sautŽ for 3-4 mins stirring well. Season with salt and pepper.

4. Add the cider and enough chicken stock (cubes are ok) to cover the ingredients. Simmer gently or cook covered in a low oven for about an hour, until tender.

5. Mix the cornflour with a small amount of water then whisk it into the casserole to thicken slightly.

6. Add the parsley, black pudding and apple slices, bring back to a simmer for 2 minutes then remove from heat. Adding the apple at the end retains its texture while the black pudding will import a richness and the parsley will freshen it up. Check the seasoning and add more cider to perk it up – if you haven’t drunk the other half pint.

7. Cover with pastry, let the mix cool slightly and bake in oven at 180C until golden. Or cool completely, cover and cook for about 40 minutes at 150C until 70C in the centre and golden on top.

Absolutely delicious!