Cockles and laverbread is a Welsh delicacy that is traditionally eaten with a ‘Full Welsh Breakfast’ or simply heaped on toasted bread, like this version.

Serves 2

Ingredients:

  • 1/4 x onion
  • 1 x garlic clove
  • Thumb sized piece of leek
  • 2 x rashers smoked back bacon (unsmoked is fine)
  • 1 x small handful of cooked cockles
  • 3 x tbsp laverbread
  • 2 x slices of bread
  • Olive oil to drizzle
  • Black pepper and Seasalt
  • Fresh parsley to garnish
  1. Peel and dice the onion. Peel the garlic clove, crush and finely chop.
  2. Slice the leek lengthways in half, and again slice the two halves in half. Thinly slice the leek.
  3. Preheat the hob to a medium heat. Drizzle olive oil into a small frying pan. Allow to heat.
  4. Slice the bacon lengthways into strips and cut into cube form.
  5. Place the bacon into the pan. Cook until golden and crispy. Then add the onion, garlic and leek. Cook until softened.
  6. Add the cockles and laverbread to the pan. Keep stirring and allow the mixture to heat through. Season.
  7. Toast the two slices of bread. Roughly chop the parsley.
  8. Spoon the cockles and laverbread mixture onto the toast. Season and garnish with the fresh parsley.