Cocos a Bara Lawr — Print Recipe

Plump Penclawdd cockles tossed with dark, savoury laverbread and crisp oatmeal cakes - a classic Gower breakfast combination.

Ingredients

200g fresh cockles (cleaned) or 150g jar of cockles, drained
200g prepared laverbread
100g fine oatmeal
1 tbsp vegetable oil
Juice of half a lemon
Black pepper
Toast for serving

Instructions

1 Form the laverbread into small patties. Coat in oatmeal, pressing firmly.
2 Heat half the oil in a frying pan. Fry the laverbread cakes for 3 min each side until the oatmeal is golden and crisp.
3 In a separate pan, heat remaining oil. Add cockles and warm through for 2 min - do not overcook or they toughen.
4 Squeeze lemon juice over the cockles and season with black pepper.
5 Arrange laverbread cakes on warm plates and spoon cockles alongside.
6 Serve immediately with toast.

Did You Know?

Penclawdd on the Gower Peninsula has been harvesting cockles by hand for over 200 years, traditionally gathered by women using donkeys to carry the catch.