Laverbread with Bacon

Method

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1. Beat the laverbread with the oatmeal and pepper and leave it 5 minutes for the oatmeal to swell.

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2. Fry the bacon in a dry pan over medium heat until crisp, 8 minutes. Lift it out and keep it warm.

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3. Spoon the laverbread mixture into the hot bacon fat in four flat cakes.

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4. Fry 3 minutes a side over medium-high heat, until crusted and hot through. Do not cook it longer.

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

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6. Brush the toast with the olive oil and set a laver cake on each slice with two rashers of bacon.

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7. Serve at once with lemon.

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Chef’s Tips

• Give the oatmeal five minutes to swell before it goes in the pan.
• Three minutes a side. Overcooked laverbread turns bitter.
• Bacon fat, not butter or oil.

Pairing Suggestions

• Cockles
• Streaky bacon
• Strong tea

Storage & Reheating

The mixture keeps refrigerated 2 days. Fry to order.

Common questions

Nutritional Highlights

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