Laverbread Recipes

Traditional Welsh laverbread breakfast cake

225g Parsons Laverbread
4 – 6 Slices of Streaky Bacon
2 Tbsp Oatmeal

Take a small pudding basin and tip in the oatmeal. Shake to coat sides. Tip in laverbread and toss several times until the laverbread is coated with the oatmeal. Fry the bacon until crisp. Remove bacon from the pan and tip the laverbread into the hot fat. Keep shaking the pan until the laverbread is cooked. Turn onto a hot plate and serve with the bacon.

Laverbread with Streaky Bacon

225g Parsons Laverbread
4 – 6 Slices of Streaky Bacon

Grill bacon and let the fat run into the pan. Remove cooked bacon and grid and put the laverbread into the hot fat. Make a hollow in the laverbread and spoon the fat into the hollow. Heat it up, then turn the laverbread over after a few minutes and repeat. Once both sides are warmed, remove from the pan and eat with the bacon.

Traditional laverbread with mashed potato

225g Parsons Laverbread
225g Mashed Sweet Potato
225g Mashed Potato or 50g Soured Cream
25g Butter
Juice of Half a Lemon
Salt & Pepper to Taste

Potatoes can be boiled or baked (baked is best). Skin and mash potatoes with the butter or soured cream. Butter an oven-proof dish and proceed to put a layer of potato, then a layer of laverbread, layer of potato, layer of laverbread etc., until the dish is full. Top with potato. Heat in the oven until the potato is brown on top.

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Toasted laverbread snacks

Spread laverbread on toast and top with any of the following:- Sauted Herring Roes, Grated Cheese, Scrambled Eggs, Grilled Bacon, Sliced Tomato, Flaked Tuna, Smoked Herring, Taramsalata or Liver Pate. Finish under the grill for a few minutes.

Laverbread to dress

1kg Parsons Laverbread
Squeeze of Lemon or Seville Orange Juice
25g Butter
Salt & Pepper
Buttered Toast

Heat the butter. Add the laverbread and mix in the juice, salt and pepper. Heat up the mixture and serve on hot buttered toast. This sauce can also accompany game, venison or lamb. N.B. When cooking Welsh Salt Duck Poached in Cider, use cider and duck stock instead of lemon or orange juice.

Laverbread and cockle pâté

225g Cockles
225g Parsons Laverbread
2 Eggs
225g Cottage Cheese

Poach the cockles in white wine. Shell and minceup. Mix the cockles, laverbread and cottage cheese and liquidise. Stir in the eggs. Tip into a non-stick pate pan. Stand in an inch of boiling water and cook in oven for 40 minutes at Gas Mark 4 or 180OC.

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Laverbread quiche

225g Shortcrust Pastry
300ml Milk
3 Eggs
125g Parsons Laverbread
50g Chopped Ham
50g Cheddar Cheese
125g Cream Cheese
Fresh Parsley
Salt & Pepper
225g Cooked Chopped Vegetables i.e. Carrots, Leeks, Celery, Onions etc.

Line a 12 inch buttered flan case with pastry. Part cook in the oven. Add all the other ingredients together, except for the cheddar cheese and place mixture into flan case. Bake for 20 minutes on Gas Mark 4 or equivalent. Add grated cheddar cheese and brown under the grill. Serve hot.

Spiced laverbread cake

225g Parsons Laverbread
50g Melted Butter
225g Broad Beans (Cooked)
1 Cup Breadcrumbs
1 Tbsp Tomato Puree
6 Eggs
1 Tbsp Vindaloo Paste
Salt to Taste
1 Tbsp Vinegar

Mix first seven ingredients and then stir in the eggs, well beaten, into a bowl with the salt. Pour into a greased mould and cook in the oven for 1 hour at Gas Mark 4 or equivalent.

Soyer’s laverbread ramifolles

4 Large Potatoes
2 Tbsp Orange Juice
225g Parsons Laverbread
1 Egg

Boil or bake the potatoes. Remove skins and mash with butter, milk and a little flour. Spread half of the mixture in a swiss roll tin. Cover with laverbread, dressed with orange juice. Spread the remaining potato mixture on top and refrigerate. When cold, cut into squares, dip in egg and then breadcrumbs and shallow fry until crisp.

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Stuffed peppers with laverbread

225g Parsons Laverbread
4 Red Peppers (Cut in half and de-seeded)
1 inch Ginger Root
2 Tbsp Lime Juice
1 Medium Onion
2 Tbsp Soy Sauce
2 Cloves Garlic
2 Tbsp Breadcrumbs
Slices of Lime to Garnish

Stir fry the chopped ginger, onion and garlic in oil. When soft, add laverbread and cook through. Add lime juice and soy sauce then breadcrumbs. Mix all ingredients together. Fill peppers and cook in the oven for 40 minutes at Gas Mark 4 or equivalent. Garnish with lime slices.

Laverbread, mussel and tomato tart

225g Shortcrust Pastry
175g Cream
125g Parsons Laverbread
300ml Milk
125g Mussels
1 Egg
1 Onion
1 Egg Yolk (beaten)
25g Butter
Salt & Pepper
Fresh Parsley
Sliced Tomatoes

Cook mussels. Line a flan case with the pastry. Fry the onion in the butter and add the laverbread, mussels, milk, cream, beaten eggs and seasoning. Fill the flan case, sprinkle with parsley and garnish with the sliced tomatoes. Bake in oven Gas Mark 7 or equivalent for 10 minutes, then Gas Mark 4 or equivalent, for 20 minutes.


125g Parsons Laverbread
225g Long Grained Rice
2 Tbsp Creamed Coconut
Smoked Mussels or Oysters or Cockles

Cook the rice with the coconut – drain and add the laverbread. Serve hot, topped with the mussels, oysters or cockles.

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Lamb and laverbread omelette

225g Parsons Laverbread
125g Cooked Rice
225g Minced Lamb
6 Eggs
25g Butter
Juice of Half a Lemon and Half an Orange

Heat up the laverbread in the butter and the juice. Fry the lamb in a pan and add the cooked rice. Mix together and add the lightly beaten eggs. Line a greased mould with baking parchment and add the mixture. Cook in oven for 1 hour at Gas Mark 4 or equivalent. Turn out and dry on a low heat. Serve hot or cold.

Gratin of laverbread and oysters

225g Parsons Laverbread
50g Butter
16 Oysters (Opened)
Lemon Juice
50g Breadcrumbs
4 Gratin Dishes

Place 50g or so of the laverbread in each dish and place 4 oysters on top of each, including a little juice. Cover with the breadcrumbs and top with butter. Cook in oven at Gas Mark 4, or equivalent, for a few minutes.

Fish and laverbread soup

225g Parsons Laverbread
2 Large Fillets of Fish (Pollock or Coley)
1 Tbsp Tomato Puree
Small Tin Tomato Juice
Salt & Pepper to season
1 Onion (Roughly chopped)
1 Carrot (Chopped)
1 Large Potato (Peeled and cut into thin slices)
1 Small Wine-glass Tarragon Vinegar
1 Fish Stock Cube crumbled into half pint of water

Poach the last five ingredients until vegetables are tender. Place fillets of fish on top, cover and cook for a further ten minutes. Liquidise and turn into a saucepan. Add laverbread, tomato ketchup and tomato juice. Heat and serve.

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Bean and laverbread salad

225g Broad Beans (Shelled)
100g Parsons Laverbread
3 Tbsp Unsalted Vegetable Stock
2 Cups Garlic Croutons

Cook broad beans in stock and add laverbread. Continue cooking until stock is absorbed. Add croutons just before serving so that they remain crisp.

Lamb and laverbread roll

1kg Loin of Welsh Lamb, skinned and boned
1 Egg, 25g Butter, Seasoned Flour, Breadcrumbs.

Stuffing: Chopped Streaky Bacon, 50g Parsons Laverbread, 1 Onion, Breadcrumbs, Grated Rind of Orange.

Sauce: Butter, Chopped Onion, Brown Stock, Tomato Puree, Orange Juice, Red Wine, Salt & Pepper.

To make the stuffing:- fry the bacon, add onion, laverbread and orange rind. Spread the stuffing down the centre of the loin. Roll up and tie it with thread to form a sausage shape. Roll in seasoned flour, brush with beaten egg and roll in breadcrumbs. Roast for 1 hour at Gas Mark 6 or equivalent, basting from time to time. Prepare the sauce and serve separately

Laverbread with smoked salmon and scrambled eggs

Slices of Smoked Salmon or Gravad-lax to Serve Four
225g Parsons Laverbread
8 Eggs
3 Tbsp Wine Vinegar
300ml Milk or Cream
Chives Parsley and Dill
Salt & Pepper to Taste

Arrange smoked salmon or gravad-lax onto four plates. Warm the laverbread in a pan with the wine vinegar. Mix eggs, milk, herbs and seasoning and scramble. Spoon eggs onto plates and add laverbread.

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