Bara Lawr


Preparation info

    • Difficulty


Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

  • About


Mrs J. Kenney, who lived at Swansea early in the last century, used to pick her own laver. She believed it to be very rich in vitamins, iron and iodine, and always served it for Sunday breakfast.

‘It has to be washed well to remove the sand. It is boiled, then chopped finely, made into pats and rolled in fine or medium