Cockles & Laverbread
Photography pending
A Swansea breakfast. Laverbread is not bread but purple laver seaweed cooked to a dark savoury paste. Served with fresh cockles and bacon, it tastes of the sea and iron.
Ingredients
200 g prepared laverbread
200 g cooked cockles, drained
4 rashers streaky bacon
1 tbsp medium oatmeal
1 tbsp salted butter
2 slices buttered toast
1 lemon, wedged
Method
- 1
Grill or dry-fry the bacon until crisp; set aside.
- 2
Warm the laverbread in a small pan with the butter, stirring, until glossy.
- 3
Stir in the oatmeal to give the mixture a little texture.
- 4
Add the cockles briefly to warm through, no more.
- 5
Spoon over the toast, top with the bacon and squeeze over lemon.
Cook's notes
Fresh laverbread is best but tinned works well — look for it near the smoked fish.
coastalseaweed