Laverbread and Cockles
(Bara Lawr a Chocos)

- Swansea

“…a veritable Aladdin’s Cave, redolent with the smell of fresh bread, cockles, laverbread, and peas.”
Harry Secombe

Laverbread is actually a kind of seaweed found and harvested along the Welsh coast. Typically served with bacon and/or cockles, it tasted salty, savoury, and a bit earthy. It can be a bit of an acquired taste, but has the same health benefits as the more-popular Japanese seaweed dishes.

About Laverbread

Laverbread isn’t actually bread at all - it’s a smooth, dark green purée made from laver seaweed that’s been boiled for hours. It’s incredibly nutritious, packed with vitamins, minerals, and iodine.

Ingredients

200g prepared laverbread (available from Welsh suppliers or specialty stores)
200g fresh cockles, cooked and shelled
4 rashers bacon (optional, omit for vegan version)
2 tbsp oatmeal or fine breadcrumbs
1 tbsp vegetable oil or butter
Black pepper to taste
Lemon wedges for serving

Method

Prepare the bacon (if using): Fry bacon until crispy, remove and keep warm. Reserve some fat in the pan.
Shape the laverbread: Mix laverbread with oatmeal to help bind it. Form into small patties or simply heat as is.
Cook laverbread: Heat oil or bacon fat in the pan. Add laverbread patties and fry for 2-3 minutes each side until heated through and slightly crispy outside.
Warm the cockles: Add cockles to the pan just to warm through, about 1 minute.
Serve: Arrange laverbread and cockles on plates with crispy bacon. Serve with lemon wedges and fresh black pepper.

Traditional Serving

Laverbread is traditionally served as part of a full Welsh breakfast alongside bacon, eggs, and Welsh cakes. It’s also delicious on its own with just a squeeze of lemon.

Where to Find Laverbread

Welsh markets and delicatessens
Specialty online retailers
Some fishmongers in Wales
Can sometimes be found frozen in UK supermarkets