Bacon chop with laver bread and cockles

Mobile version Print

By: Mark Hix From: Market Kitchen

On TV Tonight

  • 20:00 - Raymond Blanc's Kitchen Secrets - Tomatoes
  • 20:30 - Raymond Blanc's Kitchen Secrets - Summer Greens
  • 21:00 - Paul Hollywood's Bread - Classic Bread

This recipe is classed as easy

Rating 2.60 / 5 (10 votes)

Prep time:
10 min
Cook time:
25 min
Serves:
4

The fresh, briney flavour of the cockles are perfect with bacon. Mop up the juices with savoury laver bread to complete this traditional Welsh dish by Mark Hix

Method

1. Place the cockles in a bowl of cold water, agitating them every so often with your hand to loosen any sand, then rinse under clean running water for 5 minutes.

2. Preheat a lightly oiled grill or griddle pan and cook the bacon chops for 4-5 minutes on each side, until browned and cooked through.

3. Meanwhile, put the laver bread into a pan with a knob of butter and gently toast.

4. Put the cockles into a large saucepan with a little water and the salt, cover and cook on a high heat, shaking the pan every so often, until the cockles open. Discard any that do not open, then drain.

5. Spoon the laver bread on to 4 serving plates, place a bacon chop on each and scatter over the cockles.

Ingredients

  • 350 g fresh cockles
  • 4 x 120-150 g thick bacon chops
  • 200-250 g laver bread
  • 1 large knob butter
  • 1 tsp salt

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register