Laverbread is a traditional Welsh dish made from seaweed. It is a staple of the Welsh breakfast, a simple version provided here.

Prep time
Cook time
Total time
Recipe type: Breakfast
Cuisine: British
Serves: 4
  • 1 pound prepared laverbread
  • 2 ounces oatmeal
  • 4 rashers bacon
To make your own Laverbread
  • 1 1/3 pounds fresh laver seaweed
  • 3 Tablespoons olive oil
  • 1 to 2 teaspoons fresh lemon juice
  • salt and pepper, to taste
  2. Divide the laverbread into four and coat with oatmeal.
  3. Fry gently for 5-10 minutes in bacon fat. Grill or fry the bacon in another pan.
  4. Serve hot.
  5. A little vinegar over the laverbread brings out its delicate flavour.
To make your own Laverbread
  1. Wash the seaweed and rinse in clean water several times. Over a low heat, or in a slow cooker, simmer the seaweed for 6 hours until it turns into a dark pulp.
  2. Combine the laverbread, olive oil, lemon juice and seasoning and stir through.
  3. Note: Laverbread seaweed is available tinned, but may not be as flavourful as freshly harvested seaweed.
  4. Take care if harvesting your own seaweed in the United States to ensure it comes from pollution-free waters.
Laverbread is a smooth fine seaweed found off the shores of South Wales.

It is gathered daily in places like Penclawdd, where cockles are harvested. The seaweed is thoroughly washed to remove all sand and grit.

It is then boiled for 5-6 hours until it is quite soft. The liquid is drained off. This prepared laverbread is sold from wooden tubs lined with white cloths in the markets of Wales. It should be used and eaten as soon as possible.

The traditional Welsh breakfast consists of laverbread, cockles, bacon, sausage, fried egg and toast, as shown in the photo above.

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