This cookbook features one of the best-known ingredients in Welsh cooking: seaweed, most commonly recognised in its cooked form as laverbread. Along with recipes for traditional Welsh laverbread, there are also notes on the use of seaweed in modern cooking such as making a sauce for fish dishes and an accompaniment to Welsh lamb. There are also notes on the origin of the recipes featured and traditional cooking methods, along with recipes inspired by cuisine from around the world.
