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 Abertawe (Swansea) breakfast - it's like a trip to the seaside for your mouth.
It combines local seafood from Penrhyn Gŵyr (the Gower Peninsula), 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.
Ingredients
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
Method
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!
