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Cockles, laverbread and Welsh bacon

Ingredients

  • 225g/8oz ready-prepared laverbread (available in cans from online shops)

  • 50g/2oz oatmeal

  • freshly ground white pepper, to taste

  • 225g/8oz picked cockle meat, cooked

  • 25g/1oz butter

  • 1 leek, finely chopped

  • 50g/2oz bacon fat

  • 8 smoked bacon rashers, fried until crisp, to serve

Preparation method

  1. In a bowl, mix together the laverbread and oatmeal until well combined. Season, to taste, with freshly ground white pepper and set aside for 20 minutes.

  2. Melt the butter in a frying pan until foaming, then add the leek and fry for 3-4 minutes, or until softened. Add the picked cockle meat and cook for a further 1-2 minutes, or until heated through.

  3. With damp hands, pinch off pieces of the laverbread mixture and roll into golf ball-sized balls. Flatten the balls slightly to make small patties.

  4. In a separate pan, heat the bacon fat over a medium heat. Fry the laverbread patties, in small batches, for 2-3 minutes on both sides or until golden-brown all over.

  5. To serve, divide the laverbread patties among four serving plates and spoon over the cockles and leeks. Top each serving with two rashers of crisp bacon.

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