Cockles with Laverbread

Preparation info

  • Difficulty


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Laverbread is a rich green seaweed that you can gather from seashore rocks. If you have picked your own 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 6 hours, stirring regularly to prevent it sticking. Allow any excess liquid to evaporate. (It may be pressure cooked for about hours.) You may buy a tin of laverbread, or possibly get it fresh from your fishmonger. Waun Gron is one of several Cheddar-like cheeses made in west Wales.


  • Laverbread, cooked
  • Cockles
  • Breadcrumbs
  • Waun Gron, grated
  • Garlic butter


Put some hot laverbread into the bottom of a gratin dish and spread evenly. Place some fresh cockles on the laverbread and sprinkle the breadcrumbs and grated cheese on top with a little garlic butter. Pop under the grill for 3 or 4 minutes until golden brown.