Laverbread is nothing at all like bread. It is stewed seaweed. It looks a little bit like cooked spinach: green and a bit sloppy and slippy… It may not sound appetising, but it is supposed to be very good for you.
When the tide is very low at Newborough, you can find the seaweed that laverbread is made from clinging to the rocks low down the beach.
The latin name for the seaweed is Porphyra umbilicalis. It is very thin and without any obvious shape to it. When it is in the water it floats like a thin sheet of film. When the tide leaves it above the waterline it drapes the rocks in shiny sheets.
If you would like to try making laverbread, you first have to wash the seaweed in several changes of water to remove any sand and nasties. Then boil it for hours. As many hours as you like really! Just until it becomes a deliquesced mush. Then squeeze it out as much as possible, season to taste, coat in oatmeal and fry.
If you don’t fancy spending several hours boiling seaweed, you can buy ready made laverbread in tins at some shops and delicatessens.