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.
Best served on thick toast for a delicious and healthy breakfast, but this recipe can be served as a light snack anytime of the day.
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
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!