1129. LAVER and FATTY BACON BREAKFAST

serves four


1 bucket of freshly picked laver, or 200 g of prepared laver.
8-10 rashers of good quality fatty bacon
1 piece of fried bread each
Hogs Pudding and eggs

Wash and rinse the freshly picked laver in fresh water. You may need several washings to get rid of all the gritty sand and small shells which might have got into it in picking.

Remove any other species of seaweed. They will not harm you, but they don't cook well.

To cook, simmer it slowly in a saucepan with a little fresh water, a soup spoonful of cooking oil and a good sprinkle of salt.

As it cooks and the liquid evaporates you may have to add a little more.

Simmer it slowly for 40 to 90 minutes, depending upon quantity, until the laver is of a dark thick creamy constituency.

Once you have your laver cooked, it will keep for days in the fridge or you can freeze it.

Serve it on fried bread with a little grilled fatty bacon.

If you want to make a really substantial meal, you can add a Hogs Pudding and fried or scrambled egg.

Once you have your laver cooked, it will keep for days in the fridge or you can freeze it. Try heating it up with a little butter (or dripping) and a teaspoonful of malt vinegar.


courtesy of: Ann Hall / BBC Devon, Broadcasting House, Seymour Road, Plymouth PL3 5BD, (+44) 01752 229201