What name is given to the traditional Welsh dish made from boiled seaweed rolled in oatmeal and fried in bacon fat?
Laver (seaweed) 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 generally coated with oatmeal prior to frying. 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 ("). Richard Burton has been quoted as describing laverbread as "Welshman's caviar". Laver is often associated with Penclawdd and its cockles, being used traditionally in the Welsh diet and is still eaten
Cuisine of Ceredigion baked and garnished with fresh parsley. [Welsh Calendar Cookbook, P 12] Shellfish gathered from the shore once formed an important source of food for Ceredigion families. One traditional dish included scrambled eggs to which limpets (llygaid meheryn) and common periwinkles (gwichiaid) were added, these were then fried in bacon fat. Limpets would also be boiled with nettle tips, to help tenderise them, before being fried in oatmeal. S Minwel Tibbot, in her book 'Welsh Fare', has a recipe for Limpet Pie (tarten lygaid), which is a traditional dish from Aberporth. The limpets are boiled for half an hour and then