Laverbread ravioli with roasted onion stock and Welsh beach vegetables

To make the pasta, combine the the ingredients in a food processor until a moist crumb is achieved, then knead well for 5 minutes to bring together, wrap tightly in cling film and rest in the fridge for at least 2 hours

Meanwhile, melt the butter for the laverbread in a pan and once foaming sweat the shallots until soft. Add the laverbread, season and cook for 5 minutes to soften and break down

Break the toast into the mix and add the lemon juice. Stir and cook until the toast has softened

Transfer the contents of the pan into a blender and blitz until puréed but not totally smooth. Place into a bowl, cover loosely with cling film and allow to cool

For the stock, place a pan over a medium heat and add oil and butter. Once hot, add the onions and thyme, cook until the onions are a deep golden brown colour, approximately 20 minutes

Add the water, season and bring to the boil. Cover with a cartouche and continue to cook for 20 minutes, check the seasoning and adjust if needed. Strain through a fine chinois and then through a double layer of muslin

Roll out the pasta thinly and cut 24 discs with a #60 cutter (you can use a fluted cutter for a prettier effect). Brush the edges of 12 of the discs with egg wash and spoon a mound of the laverbread mixture in the middle of each. Cover with the other disc and pinch the edges closed, ensuring there are no air bubbles in the ravioli

Cook the ravioli in boiling water for 2 minutes, drain and keep warm

To cook the beach vegetables, bring 200ml of water to the boil and whisk in the butter until emulsified

Add the beach vegetables to the emulsion for about 90 seconds, drain and season

Divide the ravioli and vegetables into bowls, pour the onion stock into each bowl and garnish with the sea vegetables. Serve immediately