Laverbread

is a Welsh method of preparing and serving purple seaweed Porphyra umbilicalis or Porphyra laciniata also known as nori this a brown looking and fine and silky it was traditionally served mixed with a little oatmeal and fried in bacon or fat. Often dried first then soaked and washed thoroughly, wrung dry, then boiled in seawater for several hours, sometimes with a little vinegar. It is then drained and minced, it is black in appearance. The seaweed is often imported dried from Scotland. It can be mixed with olive oil, lemon juice and black pepper and served on toast or added to chicken stock and liquidised. There are various versions of laver sauce, where the laver bread is heated in butter with a squeeze of Seville orange or added to bechamel and served with lamb.