Laverbread

Laverbread is made from the seaweed Porphyra umbilicalis from the genus Porphyra and family Bangiaceae. The seaweed is commonly found around the west coast of Great Britain and east coast of Ireland along the Irish Sea. Laver has a high content of dietary minerals, particularly iodine and iron. The high iodine content gives the seaweed a distinctive flavour in common with olives and oysters.

Cultivation of laver seaweed as food is thought to be very ancient, though the first mention was in William Camden's Britannia in the early 17th century. Laver seaweed cultivation is typically associated with Wales, and it is still gathered off the Pembrokeshire and Carmarthenshire coasts, although similar farming methods are used at the west coast of Scotland.

It is plucked from the rocks and given a preliminary rinse in clear water. The collected laver seaweed is repeatedly washed to remove sand, then boiled until it becomes a stiff, green purée with a smooth consistency. Alternatively, steaming is utilised, which speeds up the process. Once prepared, the seaweed can be preserved for about a week. During the 18th century, the product was packed into a crock and sold as "potted laver". To make laverbread, a traditional Welsh delicacy, the seaweed is boiled for several hours, then minced or pureed. The gelatinous paste that results can then be sold as it is, or rolled in oatmeal; it is sometimes coated with oatmeal prior to frying.

Laverbread can be eaten cold as a salad with lamb or mutton. A simple preparation is to heat the laverbread and to add butter and the juice of a lemon or Seville orange. Laverbread can be heated and served with boiled bacon.

Laverbread is traditionally eaten fried with bacon and cockles as part of a Welsh breakfast. It can also be used to make a sauce to accompany lamb, crab, monkfish, etc., and to make laver soup (cawl lafwr). Richard Burton has been quoted as describing laverbread as "Welshman's caviar".

Laver seaweed is often associated with Penclawdd and its cockles, being used traditionally in the Welsh diet and is still eaten widely across Wales in the form of laverbread. In addition to Wales, laverbread is eaten across the Bristol Channel in North Devon, especially the Exmoor coast around Lynmouth, Combe Martin and Ilfracombe. In North Devon it is generally not cooked with oatmeal and is simply referred to as 'laver' (/ˈleɪvər/ LAY-ver). A Devon recipe often includes Hog's (white) pudding

Laverbread is highly nutritious because of its high proportions of protein, iron, and especially iodine. The dried purple (nori) variation is the main plant that contains significant amounts of vitamin B₁₂, which makes it the most suitable source of vitamin B₁₂ available for vegans; consuming 4 g (0.1 oz) of dried purple laver provides the RDA of vitamin B₁₂.