There's nothing like the smell of cockles and laverbread sizzling away in a pan to bring the essence of the Welsh coast directly to you, wherever you might be. And that's the beauty of the Swansea breakfast - it's like a trip to the seaside for your mouth.

It combines local seafood from the Gower, including Penclawdd cockles and laverbread. For those who haven't come across it before, laverbread is a type of seaweed which is collected along the coastline, known as a typically Welsh ingredient.


Serves: 4 | Preparation time: 5 minutes | Cooking time: 15 minutes

1 large onion (finely chopped)

1 tablespoon vegetable oil

4 slices of back bacon, chopped

100g cooked Penclawdd cockles

120g laverbread

Black pepper

Lemon juice


01 Heat a large frying pan, add the oil and cook the onion for 3-4 minutes.

02 Add the bacon and cook until crisp.

03 Add the cockles and mix in the laverbread. Heat thoroughly and season with black pepper and the juice of a lemon.

04 Sit back and enjoy!



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