Which food, when you eat it, instantly transports you to childhood?

That’s an easy one – diolch yn fawr / thank you very much – and the answer is Bara Lawr / laverbread of course.

What does laverbread taste like? I must thank Wikipedia for the answer below.

Welsh Laverbread is made from cooked laver (seaweed) which has been plucked by hand from the Welsh coastline. It has a unique texture and salty flavour which provides a taste of the fresh, Welsh sea. Laver or Laver porphyra umbilicalis is the only seaweed which is only one cell thick.

And click on the link for a video from YouTube on the Traditional Welsh breakfast.

Laverbread could be found all around the Gower Peninsula in my childhood. When I was very young, you could buy it at Swansea Market for three pence a pound. Later, the price went up to sixpence a pound. When I lived in Cardiff, back in the early sixties, it sold at a pound per pound. Later, as the coast around Wales became more and more polluted, the sea weed had to be imported from the West of Ireland, and that certainly drove the price up – five pound a pound in the eighties.

But laverbread has two histories – the scientific / culinary one, and the personal one. Laverbread, on the plate, looks suspiciously like a cowpat. So much so, that when the cows visited the bungalow field where we had our summer home, the cowpats were called laverbread. “Don’t step in the laverbread, dear.”

Field rolling was a childhood joy. Start at the top of the slope and roll all the way down to the bottom. Born and bred in a laverbread field, we would plot our route between the patties before we rolled. Alas, our London cousins, with their cockney accents, were city and street wise, but not laver bread wise. Down the field they rolled, without looking, right through the laverbread patches. I leave the ensuing scene to you imaginations – and remember that the bungalow had no electricity in those early days, and no running water.

I remember the first day my beloved came to visit us at home. My mother served her fresh hot laverbread. Of course, she had never seen anything like it, except genuine Somerset cowpats. She picked around her food, left the laverbread on her plate until it cooled and – “Hold on a moment,” said my mother, “your laverbread’s cold. Here – I’ll warm it up for you.” Poor Clare. I am ashamed to say, I ate her helping while my mother was looking elsewhere – just devoured the extra portion, enjoying every moment, and Clare was so happy to see it disappear.

Here, in New Brunswick, while Clare was away one weekend, Becky and I decided to make laverbread from dulse. We followed the recipes and they worked. The laverbread was delicious – but – ah yes, there’s always a but – but the house stank of the sea shore at low tide and the first thing Clare said when she got home was – “What is that awful smell?”

I remember, opening a closet to get a clean shirt, about six weeks later, and that familiar whiff of the seashore immediately assaulted my nostrils. Alas, Becky and I love our laverbread, but -there’s that word again – but making it in our house long been banned.