The online magazine
dedicated to the
discussion & revival
of British foodways.



Laverbread is a sort of edible seaweed that has found its way onto Welsh tables for centuries. It is an acquired taste worth acquiring.

People fishing with nets-about 1 Tablespoon bacon fat (preferred), lard or neutral oil

-4 oz fresh or canned laverbread

-1 oz oatmeal

-salt and pepper

  1. Mix the laverbread and the oatmeal together, season at your discretion and shape into cakes about 2 inches in diameter and ¾ inch thick.
  2. Slide the laver cakes into hot bacon fat and fry fairly quickly for 2-3 minutes on each side until crisp browned, shaping and patting the cakes with a palette knife as they fry.
  3. Then just remove from pan.


Laverbread prepared this way traditionally is served for breakfast with bacon and cockles. As noted, you also could serve it as a side dish at lunch or dinner.