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Seaweed bread bruschetta
Fruit and vegetables
250g/9oz ready-prepared
laverbread
(available in cans)
1
leek
, finely chopped
2 tbsp chopped fresh flatleaf
parsley
1 tbsp
lemon juice
1
garlic
clove, finely chopped
1 tsp dried
basil
pinch
chilli
flakes
4 heads
chicory
, quartered lengthways
12
cherry tomatoes
, chopped
¼
cucumber
, peeled, cored and diced
1 Little Gem
lettuce
, leaves separated
Cooking ingredients
50g/1¾oz
oatmeal
freshly ground
white pepper
, to taste
beer
vinegar
, to taste (optional)
6 tbsp
olive oil
2 tbsp beer
vinegar
pinch dried
oregano
olive oil
, for brushing
olive oil
, for drizzling
Dairy, eggs and chilled
25g/1oz
butter
Meat, fish and poultry
250g/9oz cooked picked
cockles
50g/1¾oz
bacon
fat
8 rashers smoked streaky
bacon
, cooked until crisp
1 dressed
crab
Other
pinch piment d’Espelette
1 loaf seaweed bread
Back to recipe
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