Laverbread recipes

Laverbread (Welsh: bara lafwr or bara lawr) is a traditional Welsh delicacy made from laver. Here is a recipe for Lavabread Cakes

Discover the Welsh delicacy of laverbread, & the best laverbread recipes to cook on National Laverbread Day, including laverbread and cockles.

How to use the delicious ingredient Laverbread

Back in April, I was sent a tin of laverbread, a Welsh seaweed, by the lovely Shaheen from Allotment 2 Kitchen . It sat on my kitchen be...

The seaweed tops toasts and enriches oatcakes in traditional Welsh breakfasts.

Anyone can lay a few slices of cheese on toast and melt them, but creating a thick sauce of cheese, beer and spices and then spreading it on toast creates one of the best late-night snacks I know. This is Welsh rarebit, or rabbit, a traditional British dish whose name has a long and complicated history, one we will not go into here.

A traditional recipe for Bara Brith, which translates as “speckled bread” in Welsh. This recipe makes a large, rich Bara Brith tea loaf, but is made with SR flour and not yeast, so can be made very quickly and easily. However, you do need to allow time to soak the fruit overnight, but after that, it’s a very simple “all in one” recipe for this beautiful Welsh tea loaf.

Welsh seaweed speciality added to EU quality register: A traditional Welsh dish ‘Welsh Laverbread’ (bara lawr) – an edible fine seaweed collected along the coastline - joined the EU’s list of food specialities with protected names, the EU’s executive announced this week. The delicacy (PDO) has nothing to do with bread & is more like a smooth purée – rich in dietary minerals such as iodine & iron - commonly served with shellfish or on hot buttered toast.

This simple, tasty, and cheesy dish is guaranteed to become a holiday favorite.

Laverbread and Cockles, a part of the Welsh breakfast

Yesterday there was a glimmer of sun shine in the skies, but this morning it was snatched away as the rainfall came back with a vengeance, bashing hard on the window panes. I have to say, weather wise it has been pretty dreadful here. The past few months it has really felt like we've been living in a permanent puddle. So like most people, feeling the cold, I longed for something rich and hearty. The kind of grub that sticks to the ribs. I looked in my store cupboard at the dwindling food…

Today I’m sharing a wonderful recipe for a Welsh farmhouse classic, TEISEN LAP, also known as “wet cake” or “moist cake”. My recipe has fused two Welsh recipes into one, as I’ve added a wee bit of treacle in mine as used on another Welsh recipe for “Overnight Cake”. This cake is baked on a plate or an enamel pie plate dish and is the perfect accompaniment when served with a cup of Welsh tea. This cake was traditionally baked at harvest time and was taken out into the fields for the workers…

FIND MORE WELSH RECIPE IDEAS Bara Lawr Bagees Many thanks to AmeriCymru member Dilwyn Phillips for sending us this excellent recipe which was suggested to him by his son-in-law Justin Rees. Justin is a top Welsh chef and owner of the Fountain Hog and Grill in Aberkenfig ouside Bridgend in south Wales. He is also the author of Welsh Cheese Recipes which features many recipes...

This famous Welsh dish is a kind of ‘posh cheese on toast’ with a Welsh twist. Follow our recipe for Welsh rarebit with laverbread and ale.

Packed with flavour, traditional foods are a great part of our Welsh history - from Welsh cakes to cawl and bara brith, try our Welsh recipes.

The welsh delicacy of laverbread is used to fill homemade ravioli in this evocatively Welsh dish from Alyn Williams

Icelandic Lava Bread

Packed with flavour, traditional foods are a great part of our Welsh history - from Welsh cakes to cawl and bara brith, try our Welsh recipes.

Back in April, I was sent a tin of laverbread, a Welsh seaweed, by the lovely Shaheen from Allotment 2 Kitchen. It sat on my kitchen bench for many months staring at me accusingly as I neglected to try it. I knew I would use it before the use-by date of 2018. I waited until the right recipe and the right moment came by. Finally I realised I must bake it into one of my very favourite foods: nut roast. I had been curious about laverbread for ages after seeing Shaheen feature it on her blog…

Have you ever wondered what miso soup might taste like if it was invented in Wales? No? Nor I. But if you did, I think I might have an answer in this soup that I made for dinner last week using Welsh laverbread. After opening my tin of laverbread for a nut roast I wanted to make sure I used the rest. After all, this laverbread is a rare delicacy that I was lucky to be sent from Wales by Shaheen. I didn't want it to go off. Initially I had an idea I would make potato patties with the…