Welsh laverbread


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About this recipe: Laver is a fine seaweed collected for consumption along the Welsh coastline. Welsh laverbread or "bara lawr" has nothing to do with bread and is rather like a purée and is most commonly enjoyed with shellfish or on hot buttered toast.


Serves: 4 

  • 600g fresh laver seaweed
  • 3 tablespoons olive oil
  • 1 to 2 teaspoons fresh lemon juice
  • salt and pepper, to taste
  • 4 slices bread
  • butter, to taste

Prep:15min  ›  Cook:6hr  ›  Ready in:6hr15min 

  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. Toast the bread then butter to taste. Spoon the laverbread onto the hot toast and serve immediately.


You can buy tinned laverbread if you are short on time; it works just as well in this recipe but may not be as flavourful.

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