Laverbread with Bacon and Cockles

Ingredients

• 1 cup prepared laverbread (canned or from a Welsh fishmonger; simmered fresh or reconstituted dried laver seaweed works too)
• 1/2 cup medium oatmeal, plus extra for coating
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 8 rashers Welsh or streaky bacon
• 1 cup cockles, cooked and shelled (fresh, jarred, or frozen and thawed)
• 2 tbsp unsalted butter
• 1 lemon, cut into wedges
• 4 slices bread, for toast
• Malt vinegar, for serving (optional)

Before you cook

• Stir the laverbread, 1/2 cup oatmeal, salt, and pepper together in a bowl until evenly combined.
• Divide the mixture into 4 portions and shape each into a flat patty about 2 inches across and 1/2 inch thick.
• Spread a thin layer of extra oatmeal on a plate and press each patty into it on both sides to coat.
• Set the coated patties on a plate in the fridge for 10 minutes to firm up while you start the bacon.

Steps

1. Set a large skillet over medium heat and lay in the bacon rashers.
2. Fry the bacon for 3 to 4 minutes per side, until crisp and browned, then move it to a plate lined with paper towels and keep the bacon fat in the pan.
3. Add the laverbread patties to the same pan with the bacon fat still in it.
4. Fry the patties for 3 to 4 minutes on the first side, without moving them, until a golden crust forms.
5. Flip the patties carefully with a spatula and fry the second side for another 3 minutes, until firm and crisp on both sides.
6. Move the patties to the plate with the bacon and wipe the pan clean.
7. Melt the butter in the same pan over medium heat.
8. Add the cooked cockles and toss them in the butter for 1 to 2 minutes, just until warmed through — don't overcook or they turn rubbery.
9. Toast the bread until golden.
10. Plate each serving with two laverbread patties, two rashers of bacon, and a scoop of buttered cockles alongside a slice of hot toast.
11. Squeeze a lemon wedge over the cockles and offer malt vinegar at the table.