British ____ does not have a wonderful reputation worldwide, but visitors to regions outside of London are often surprised ____ the local specialities on offer. No one would be ____ aback to have seaweed served to them in Japan, after all, but as part of a traditional Welsh breakfast in a ____ and breakfast on the Pembrokeshire coast, a short drive west of Swansea and Cardiff, perhaps a little more ____. Yet it has been enjoyed in this way, along with bacon and cockles, a kind of shellfish, for ____ least 400 years. The food is called laverbread, and it comes from a species of ____ seaweed called laver. This brownish seaweed ____ on the rocks in sheetlike pieces that can be gathered ____ hand. It must then be washed carefully to remove every last ____ of sand. After this, it is boiled, and during this ____ its colour changes to a dark green. The boiling takes a number of hours, and the result is a jelly-like paste that can be ____ as it is or mixed with oats and fried. Popular ways to use the resulting foodstuff, ____ from in the Welsh breakfast, is as a salad with butter and lemon, and in a soup ____ cawl lafwr. The actor Richard Burton ____ to call laverbread 'the Welshman's caviar, but ____ fairness its consumption is not confined ____ Wales. Across the Bristol Channel, on the north ____ of Devon, it is widely eaten, ____ to simply as laver.The Irish also eat it, ____ it sleabhac, among other things, as do the Scots. Nutritionally, laverbread is extremely good for you. It ____ a high proportion of protein compared to carbohydrates, and almost ____ fat. It is packed with iron and iodine, giving it its ____ flavour, compared by some to oysters. It is also high ____ vitamin B12, with just 4 grams of dried laver ____ the daily recommended ____. Being a vegetable, it is one of the main natural ____ of this vitamin for vegans.

EGIS MP 2023 T3 4.1

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