Cockles and laverbread

Method

Fry the bacon rashers in a large heavy-bottomed pan over medium heat until crisp and golden, then set aside. In the same pan, melt the butter and gently warm the laverbread for 2-3 minutes, stirring occasionally to prevent sticking. Add the drained cockles to the pan and heat through for 2 minutes, stirring gently to combine with the laverbread. Season with sea salt, black pepper and lemon juice to taste. Divide between two warmed plates, crumble the crispy bacon over the top and serve immediately with crusty bread or toast.