Cockles with laverbread

Ingredients

laverbread, cooked
cockles
breadcrumbs
Waun Gron, grated
garlic butter

Method

1. If you have picked your own laverbread, you must wash it thoroughly several times to remove all grit and sand, then boil it in a little water in a covered pan for up to six hours, stirring regularly to prevent it sticking. Allow any excess liquid to evaporate. (It may be pressure cooked for about 1½ hours.)
2. Put some hot laverbread into the bottom of a gratin dish and spread evenly.
3. Place some fresh cockles on the laverbread and sprinkle the breadcrumbs and grated cheese on top with a little garlic butter.
4. Pop under the grill for three or four minutes until golden brown.