Laverbread

The principal variety is Porphyra umbilicalis, a red algae which tends to be a brownish colour, but boils down to a dark green pulp when prepared.

Laverbread is traditionally eaten fried with bacon and cockles as part of a Welsh breakfast or, in the southwest of England, with hog's pudding.

[3] Cultivation of laver seaweed as food is thought to be very ancient, though the first mention was in William Camden's Britannia in the early 17th century.

The collected laver seaweed is repeatedly washed to remove sand, then boiled until it becomes a stiff, green purée with a smooth consistency.

A simple preparation is to heat the laverbread and to add butter and the juice of a lemon or Seville orange.

[11] Laver seaweed is often associated with Penclawdd and its cockles, being used traditionally in the Welsh diet and is still eaten widely across Wales in the form of laverbread.

In addition to Wales, laverbread is eaten across the Bristol Channel in North Devon, especially the Exmoor coast around Lynmouth, Combe Martin and Ilfracombe.