- 150g bacon lardons
- 190g cockles
- 300ml cream
- 130g laverbread
- 1 tbsp olive oil
- 2 slices of toast
Heat oil in a frying pan and then add the bacon lardons. Fry the bacon for around 4 minutes until nice and crispy.
Add in the cockles and fry for 2minutes then pour in the cream. Let the cream reduce for 3 minutes on a medium heat.
At this point, you can toast your bread ready to serve.
Add in the laver bread and mix.
Check for seasoning and serve on the toast.
Tip – This dish should not need extra salt as the bacon, cockles, and laverbread should bring enough seasoning to the dish. Serve with some chopped parsley.