SPRING SPECIALS Photographs by Huw Jones
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ngela opened the doors to her cookery school at Llanerch Vineyard in April 2010. She is now in her tenth successful year and has been voted into the Top 10 UK Cookery Schools by The Independent and The Telegraph. The cookery school has also been shortlisted for the Best Cookery School in the Great British Food Awards and chosen to join an elite selection of 50 top schools in The National Cookery School Guide. Angela has created a wide variety of cookery classes and events, where she loves to share her knowledge, skills and anecdotes.
LAVERBREAD, COCKLE AND BACON CAKES WITH PARSLEY SALAD Serves 4
Ingredients For the lavercakes 150g laverbread Approximately 75g of toasted oats (dry-roasted in a pan for 5 minutes) 1 tablespoon parsley, chopped 50g fresh cockles ½ teaspoon lemon zest 1-2 tablespoons of lemon juice 1 small garlic clove, grated 2 crisply cooked slices of bacon, finely chopped ¼ teaspoon of black pepper Butter for frying
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For the salad and dressing 12 stems of parsley, torn 4 crisply-cooked slices of streaky bacon 50g fresh cockles 2 tablespoons lemon juice 4 tablespoons rapeseed or sunflower oil A couple of twists of black pepper Method 1. Place all the ingredients for the laver cakes in a mixing bowl and combine. Set aside for 5 minutes to allow the oats to absorb the moisture. If after this time the mixture is a little
wet, add some more oats to firm it up so you can shape it into little cakes for frying. 2. Divide the mixture into 8 portions and shape into little cakes. 3. Heat a large frying pan, add a good walnutsized piece of butter, wait until it starts to foam, then add the laver and cockle cakes. Cook in batches so you don’t overcrowd the pan. Make sure the heat is not too high, as the butter will burn. 4. Allow the cakes to form a crispy crust underneath before turning over. Remove and drain on kitchen paper. 5. Make the salad by tearing the parsley leaves into a bowl. Break up the bacon into pieces and add to the parsley. Spoon in the cockles and add the lemon juice, oil and black pepper. Mix briefly and serve a mound with 2 warm laver cakes per person.
