The Independent's editor-in-chief Simon Kelner was in for lunch when we first opened Hix Oyster and Chop House, in London's Smithfield, and suggested this dish while he was making his mind up between the rabbit brawn and the boiled duck egg with asparagus soldiers. We had laverbread in the house and oysters – obviously – and rustled this up for him. The dish appears on the menu quite often now and Simon reckons this Welsh seaweed is the nearest thing you can...
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