Cockles and Laverbread

Method

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1. Fry the bacon in a dry pan until crisp, 8 minutes. Lift it out and keep it warm, leaving the fat in the pan.

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2. Mix the laverbread with the 80 g oatmeal and the pepper to a stiff paste and shape it into 8 small cakes.

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3. Coat each cake in the remaining oatmeal.

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4. Fry the cakes in the bacon fat over medium heat 3 minutes a side, until crusted and hot through.

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5. Push them to one side, add the cockles to the pan and toss them in the fat 1 minute, just to heat.

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6. Add the lemon juice to the pan and shake it through.

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7. Serve the cakes with the cockles, the bacon and hot toast, with lemon on the side.

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Chef’s Tips

• Laverbread is already cooked. It only wants heating.
• Oatmeal in the mix, not just on the outside.
• Bacon fat. Butter burns before the cakes colour.

Pairing Suggestions

• Streaky bacon
• Hot toast
• Strong tea

Storage & Reheating

Best immediately. The laverbread mixture keeps refrigerated 2 days before frying.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.