A traditional Welsh dish made from laver, an edible seaweed harvested from rocky shores. The seaweed is washed, then boiled for hours until it becomes a dark, soft pulp, which is mixed with oatmeal, shaped into cakes, and fried, classically in bacon fat. Despite its name, laver bread contains no bread; bara lawr is simply the Welsh name for the dish. It is rich in iodine, iron, and other minerals from the sea, and traditionally eaten at breakfast with bacon and cockles. Laver gathering and preparation were once important coastal livelihoods in Wales, and the dish remains a proud emblem of Welsh food heritage.