Parsons Welsh Pickled Cockles, 155g

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Heat up the laver in the butter and the juice. Fry the lamb in a pan and add the cooked rice. Mix together and add the lightly beaten eggs. Line a greased mould with baking parchment and add the mixture. Cook in oven for 1 hour at Gas Mark 4 or equivalent. Turn out and dry on a low heat. Serve hot or cold. Gratin of laverbread and oysters

Cook mussels. Line a flan case with the pastry. Fry the onion in the butter and add the laver, mussels, milk, cream, beaeten eggs and seasoning. Fill the flan case, sprinkle with parsley and garnish with the sliced tomatoes. Bake in oven Gas Mark 7 or equivalent for 10 minutes, then Gas Mark 4 or equivalent, for 20 minutes. Zakuska Grill bacon and let the fat run into the pan. Remove cooked bacon and grid and put the laverbread into the hot fat. Make a hollow in the laverbread and spoon the fat into the hollow. Heat it up, then turn the laverbread over after a few minutes and repeat. Once both sides are warmed, remove from the pan and eat with the bacon. Traditional laverbread with mashed potatoLine a 12 inch buttered flan case with pastry. Part cook in the oven. Add all the other ingredients together, except for the cheddar cheese and place mixture into flan case. Bake for 20 minutes on Gas Mark 4 or equivalent. Add grated cheddar cheese and brown under the grill. Serve hot. Spiced laver cake I'll choose my moment to unscrew the lid, drain them off and then add malt vinegar and enjoy the taste of years gone by. Minimum life based on 'use-by' date of product. Average life based on last week's deliveries. Life guarantee shown based on delivery tomorrow with the Life guarantee starting the following day. Unwanted Food or Drink Products - Once supply conditions are broken, there are a number of factors outside of our control that can affect the quality of a product. Therefore perishable goods such as food and drink cannot be returned.

To make the stuffing:- fry the bacon, add onion, laverbread and orange rind. Spread the stuffing down the centre of the loin. Roll up and tie it with thread to form a sausage shape. Roll in seasoned flour, brush with beaten egg and roll in breadcrumbs. Roast for 1 hour at Gas Mark 6 or equivalent, basting from time to time. Prepare the sauce and serve separately Laverbread with smoked salmon and scrambled eggs Cook mussels. Line a flan case with the pastry. Fry the onion in the butter and add the laverbread, mussels, milk, cream, beaten eggs and seasoning. Fill the flan case, sprinkle with parsley and garnish with the sliced tomatoes. Bake in oven Gas Mark 7 or equivalent for 10 minutes, then Gas Mark 4 or equivalent, for 20 minutes. Zakuska Grill bacon and let the fat run into the pan. Remove cooked bacon and grid and put the laver into the hot fat. Make a hollow in the laver and spoon the fat into the hollow. Heat it up, then turn the laver over after a few minutes and repeat. Once both sides are warmed, remove from the pan and eat with the bacon. Traditional laver with mashed potato Arrange smoked salmon or gravad-lax onto four plates. Warm the laverbread in a pan with the wine vinegar. Mix eggs, milk, herbs and seasoning and scramble. Spoon eggs onto plates and add laverbread.Poach the last five ingredients until vegetables are tender. Place fillets of fish on top, cover and cook for a further ten minutes. Liquidise and turn into a saucepan. Add laverbread, tomato ketchup and tomato juice. Heat and serve. Stuffing: Chopped Streaky Bacon, 50g Parsons Laverbread, 1 Onion, Breadcrumbs, Grated Rind of Orange.

Stir fry the chopped ginger, onion and garlic in oil. When soft, add laverbread and cook through. Add lime juice and soy sauce then breadcrumbs. Mix all ingredients together. Fill peppers and cook in the oven for 40 minutes at Gas Mark 4 or equivalent. Garnish with lime slices. Laverbread, mussel and tomato tart

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Add the oats/barley flakes to the laverbread, along with the fried nuts and seeds. Season as required. Take a small pudding basin and tip in the oatmeal. Shake to coat sides. Tip in laver and toss several times until the laver is coated with the oatmeal. Fry the bacon until crisp. Remove bacon from the pan and tip the laver into the hot fat. Keep shaking the pan until the laver is cooked. Turn onto a hot plate and serve with the bacon. Laver and Streaky Bacon Spread laver on toast and top with any of the following:- Sauted Herring Roes, Grated Cheese, Scrambled Eggs, Grilled Bacon, Sliced Tomato, Flaked Tuna, Smoked Herring, Taramsalata or Liver Pate. Finish under the grill for a few minutes. Laver to dress

Heat up the laverbread in the butter and the juice. Fry the lamb in a pan and add the cooked rice. Mix together and add the lightly beaten eggs. Line a greased mould with baking parchment and add the mixture. Cook in oven for 1 hour at Gas Mark 4 or equivalent. Turn out and dry on a low heat. Serve hot or cold. Gratin of laverbread and oysters Poach the last five ingredients until vegetables are tender. Place fillets of fish on top, cover and cook for a further ten minutes. Liquidise and turn into a saucepan. Add laver, tomato ketchup and tomato juice. Heat and serve. We generally use Royal Mail and DHL/UK Mail couriers to deliver our productsbut it may be necessary at times to useother companies/methods of delivery. Place 50g or so of the laverbread in each dish and place 4 oysters on top of each, including a little juice. Cover with the breadcrumbs and top with butter. Cook in oven at Gas Mark 4, or equivalent, for a few minutes. Fish and laverbread soup

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Mix first seven ingredients and then stir in the eggs, well beaten, into a bowl with the salt. Pour into a greased mould and cook in the oven for 1 hour at Gas Mark 4 or equivalent. Soyer’s laverbread ramifolles Arrange smoked salmon or gravad-lax onto four plates. Warm the laver in a pan with the wine vinegar. Mix eggs, milk, herbs and seasoning and scramble. Spoon eggs onto plates and add laver. Mix first seven ingredients and then stir in the eggs, well beaten, into a bowl with the salt. Pour into a greased mould and cook in the oven for 1 hour at Gas Mark 4 or equivalent. Soyer’s laver ramifolles