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Friday, December 26, 2008

Laverbread and Cockles

Gower on Britain's Favourite View

Laver is highly nutritious because of its high proportions of protein, iron, and especially iodine. It also contains high levels of vitamins B2, A, D, C and contains significant amounts of taurine.
It is made from seaweed which is boiled for several hours. The gelatinous paste that results is then mined and rolled in oatmeal, fried and eaten with cockles for breakfast.

The source of the seaweed used to make laverbread was historically the Gower coastline. There are still small producers of Gower laverbread (Welsh: BARA LAWNR), but most commercial laverbread is now made from seaweed gathered from western Scotland. In addition to Wales, laverbread is eaten across the Bristol Channel in North Devon, especially around the Exmoor coast around Lynmouth and Combe Martin.

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