Cockle cakes with laverbread and bacon

Ingredients

For the cockle cakes
225g/8oz plain flour
1 free-range egg, separated
1 tbsp vegetable oil, plus extra for deep frying
salt and freshly ground black pepper
225g/8oz cockles, soaked, cleaned and rinsed, shells removed
25g/1oz chopped fresh parsley
For the laverbread
225g/8oz ready-made laverbread (available canned or frozen at some supermarkets)
1 lemon, zest and juice only
To serve
8 rashers streaky smoked bacon, grilled
4 free-range eggs, poached or fried

Method

1. For the cockle cakes, sift the flour into a large mixing bowl. Make a well in the centre.
2. In a separate bowl, whisk the egg yolk and one tablespoon of the oil together until well combined. Pour the egg and oil mixture into the well in the flour. Using a fork, beat the egg and oil mixture into the flour until the mixture is well combined and comes together as a thick batter. Add a little water if necessary to loosen the batter. Season, to taste, with salt and freshly ground black pepper.
3. In a clean separate bowl, whisk the egg whites until stiff peaks form when the whisk is removed. Fold the stiffened egg whites into the batter mixture with a metal spoon.
4. Add the parsley and cockle meat to the batter mixture and stir until well combined.
5. Pour the vegetable oil into a wok until it fills two thirds of the wok. Alternatively, heat the oil in a deep fat fryer to 180C. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Using a ladle, add the batter mixture to the hot oil in batches and deep fry for 4-5 minutes, or until crisp and golden-brown. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining batter mixture.
6. For the laverbread, heat the laverbread, lemon zest and lemon juice in a non-reactive frying pan over a low heat. Cook for 2-3 minutes, or until completely warmed through.
7. To serve, divide the laverbread equally among four serving plates. Place one or two cockle cakes on top of each pile of laverbread. Top with a rasher of grilled bacon and a poached or fried egg. Serve immediately.