Boil or bake the potatoes. Remove skins and mash with butter, milk and a little flour. Spread half of the mixture in a swiss roll tin. Cover with laver, dressed with orange juice. Spread the remaining potato mixture on top and refrigerate. When cold, cut into squares, dip in egg and then breadcrumbs and shallow fry until crisp. Unwanted Food or Drink Products - Once supply conditions are broken, there are a number of factors outside of our control that can affect the quality of a product. Therefore perishable goods such as food and drink cannot be returned. Cook mussels. Line a flan case with the pastry. Fry the onion in the butter and add the laverbread, mussels, milk, cream, beaten eggs and seasoning. Fill the flan case, sprinkle with parsley and garnish with the sliced tomatoes. Bake in oven Gas Mark 7 or equivalent for 10 minutes, then Gas Mark 4 or equivalent, for 20 minutes. Zakuska

Potatoes can be boiled or baked (baked is best). Skin and mash potatoes with the butter or soured cream. Butter an oven-proof dish and proceed to put a layer of potato, then a layer of laver, layer of potato, layer of laver etc., until the dish is full. Top with potato. Heat in the oven until the potato is brown on top. Grill bacon and let the fat run into the pan. Remove cooked bacon and grid and put the laver into the hot fat. Make a hollow in the laver and spoon the fat into the hollow. Heat it up, then turn the laver over after a few minutes and repeat. Once both sides are warmed, remove from the pan and eat with the bacon. Traditional laver with mashed potato Potatoes can be boiled or baked (baked is best). Skin and mash potatoes with the butter or soured cream. Butter an oven-proof dish and proceed to put a layer of potato, then a layer of laverbread, layer of potato, layer of laverbread etc., until the dish is full. Top with potato. Heat in the oven until the potato is brown on top. To make the stuffing:- fry the bacon, add onion, laverbread and orange rind. Spread the stuffing down the centre of the loin. Roll up and tie it with thread to form a sausage shape. Roll in seasoned flour, brush with beaten egg and roll in breadcrumbs. Roast for 1 hour at Gas Mark 6 or equivalent, basting from time to time. Prepare the sauce and serve separately Laverbread with smoked salmon and scrambled eggsMinimum life based on 'use-by' date of product. Average life based on last week's deliveries. Life guarantee shown based on delivery tomorrow with the Life guarantee starting the following day. Line a 12 inch buttered flan case with pastry. Part cook in the oven. Add all the other ingredients together, except for the cheddar cheese and place mixture into flan case. Bake for 20 minutes on Gas Mark 4 or equivalent. Add grated cheddar cheese and brown under the grill. Serve hot. Spiced laverbread cake Stir fry the chopped ginger, onion and garlic in oil. When soft, add laver and cook through. Add lime juice and soy sauce then breadcrumbs. Mix all ingredients together. Fill peppers and cook in the oven for 40 minutes at Gas Mark 4 or equivalent. Garnish with lime slices. Laver, mussel and tomato tart

Poach the last five ingredients until vegetables are tender. Place fillets of fish on top, cover and cook for a further ten minutes. Liquidise and turn into a saucepan. Add laver, tomato ketchup and tomato juice. Heat and serve. For reasons of hygiene and safety, personal grooming products, cosmetics or items of intimate clothing cannot be returned. Add the oats/barley flakes to the laverbread, along with the fried nuts and seeds. Season as required. Stuffing: Chopped Streaky Bacon, 50g Parsons Laverbread, 1 Onion, Breadcrumbs, Grated Rind of Orange. To make the stuffing:- fry the bacon, add onion, laver and orange rind. Spread the stuffing down the centre of the loin. Roll up and tie it with thread to form a sausage shape. Roll in seasoned flour, brush with beaten egg and roll in breadcrumbs. Roast for 1 hour at Gas Mark 6 or equivalent, basting from time to time. Prepare the sauce and serve separately Laver with smoked salmon and scrambled eggs

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Place 50g or so of the laver in each dish and place 4 oysters on top of each, including a little juice. Cover with the breadcrumbs and top with butter. Cook in oven at Gas Mark 4, or equivalent, for a few minutes. Fish and laver soup Arrange smoked salmon or gravad-lax onto four plates. Warm the laverbread in a pan with the wine vinegar. Mix eggs, milk, herbs and seasoning and scramble. Spoon eggs onto plates and add laverbread. Boil or bake the potatoes. Remove skins and mash with butter, milk and a little flour. Spread half of the mixture in a swiss roll tin. Cover with laverbread, dressed with orange juice. Spread the remaining potato mixture on top and refrigerate. When cold, cut into squares, dip in egg and then breadcrumbs and shallow fry until crisp. I'll choose my moment to unscrew the lid, drain them off and then add malt vinegar and enjoy the taste of years gone by.