Method
Serves 2-4. Wash 100g laver thoroughly. Cook in a pan with just enough water to cover on low heat for 9 hours (add more water as needed). Drain any excess water and puree. Saute 2 shallots and 2 garlic cloves in 2 tbsp olive oil until soft. Add 200g risotto rice, stir. Add 900ml vegetable stock gradually, ladle by ladle, stirring each time until absorbed (about 15 mins). Add laver, 50g butter and 75g grated parmesan. Season. Fry 8 smoked bacon rashers, poach 4 eggs and serve.