9 Recipes With Marmite

Bring the steaks out of the fridge an hour before you want to cook them. Set the potatoes on to cook in a pan of slightly salted water.

Once the potatoes yield easily when pierced with a knife, melt 100g of the butter with the milk in a small pan. Drain the potatoes well and add them to a food processor with the milk and butter mix. Blend with a pinch of salt until very smooth. Set aside and keep warm.

Blanch the cavolo nero in lightly salted boiling water until tender. Drain and keep warm.

Heat a heavy based pan, that will fit all three steaks comfortably, on a high heat. Otherwise cook them one at a time. Sprinkle the steaks lightly with salt and coat in the oil. Add them to the pan and cook for 3 minutes on either side. Turning twice during cooking. Once browned, remove the steaks to a plate. Cover with an upturned mixing bowl to rest for 5 minutes.

Meanwhile, gently melt the remaining 50g of butter with the Marmite Truffle and mix well to combine.

Once the steaks are rested. Slice them into strips. Add the potato to the plates followed by the cavolo nero. Finally, the steak and drizzle with the marmite butter sauce.

Mix the butter and Marmite Truffle spread until well combined. Bring a pan of water to a simmer with the vinegar.

Toast the bread. In a medium saucepan, heat the oil and add the spinach and cook until just wilted.

Spread the toast with equal amounts of Marmite butter. Place the spinach on top.

Stir the water in the pan to form a whirlpool. Carefully drop each egg into the centre. Cook for 3-4 minutes until set. Lift the eggs out with a slotted spoon and place on top of the spinach.

Preheat the air fryer to 200°C. If you have a small loaf tin that fits into the air fryer (about 18cm x 8cm), use that. If not, use the cardboard sleeve from the crumpet pack as a size guide to make a rough tray out of foil, discarding the cardboard afterwards. Line the tin or foil tray with a rectangle of baking parchment.

Toast the crumpets for 2-4 minutes in the air fryer, turning halfway, until just golden.
Spread the hot crumpets with Marmite, then top each with about 1 tsp of cheese sauce. Sprinkle each one with a little grated cheddar and mozzarella. Spoon half the remaining cheese sauce into the base of the prepared tray.

Stack the crumpets snugly on their sides in the prepared tray. Dot with the remaining sauce and sprinkle over the remaining grated cheese and a little parmesan, if using. Bake for 10 minutes until piping hot throughout, bubbling and golden. Serve immediately. Some black pepper on top and rocket leaves on the side make tasty additions.

Bring a large pan of salted water to the boil. Add the celeriac and simmer for 10 minutes, then add the potatoes and boil for 20 minutes, or until both are soft. Strain, reserving all of the cooking liquid. Return the potatoes and celeriac to the pan and mash with a glug of extra virgin olive oil, adding back some of the cooking liquid to create a nice fluffy consistency. (You will need the rest of the cooking liquid later, so don’t pour it away). Season the mash and add more olive oil, to taste, then put to one side.

Meanwhile, soak the porcini, if using, in 100ml of cold water and set aside for at least 10 minutes.

Put a large, heavy-based pan over a medium heat and add a glug of extra virgin olive oil. Add the onion, carrots and mushrooms and cook for 5-10 minutes, or until they begin to caramelise. Add the garlic, Marmite, rosemary, tomato purée, lentils, Worcestershire sauce and maple syrup/sweetener, if using. Stir and heat through. Add the red wine and bring to the boil.

Finely dice the ceps, if using, and add to the pan with their soaking water. Add 500ml of the reserved celeriac cooking water to the pan. Bring to the boil, reduce the heat and simmer for 20-30 minutes, or until the lentils are cooked, adding more cooking water if needed. Season.

to 180°C/160°C Fan/Gas Mark 4. Spoon the lentil mixture into a deep, medium-sized casserole dish and top with the celeriac and potato mash. Bake in the oven for 20 minutes, then finish off under a hot grill to brown the top.

Place the oil in a large saucepan that has a tight-fitting lid. Put over a medium heat, then toss through the corn to coat. Cover with the lid and reduce the heat to low as soon as you hear the corn start to pop. Shake the pan occasionally, keeping the lid in place.

While the corn is popping, melt the butter in a small pan with the rosemary. As soon as it starts to release a lovely fragrance, stir in the Marmite.

When the corn has finished popping, take it off the heat, pour over the flavoured butter and stir to coat thoroughly. Transfer to a large serving bowl, toss through the parmesan and serve straight away.

Gently coat the tofu in the cornflour and set aside. Mix together the Marmite, soy sauce, sesame oil and agave – season with salt, or add a pinch of garlic salt. Set aside.

Heat a little oil in a wok or large frying pan and fry the tofu for 5 minutes, or until slightly golden and crispy, turning so that it colours on all sides.

Add the Marmite mixture and stir to coat the tofu. Let the sauce bubble, add the Tenderstem and sugar snap peas and cook for 3 minutes. Add the noodles or rice to heat through, sprinkle with toasted sesame seeds, and serve.

In a small bowl, combine the sour cream, salad onions and most of the chives. Season to taste and set aside.

Separate 1 egg and beat just the white in a mixing bowl to stiff peaks.

Sift the flour and baking powder into a mixing bowl; make a well in the centre.

Stir the Marmite into the yolk, then pour into the well with the milk. Whisk with the flour to make a smooth batter.

Whisk in the melted butter and the cheddar, then gently fold through the egg white, until just combined.

Coat a 25cm griddle pan with butter and place on a medium heat. Pour all the batter in and cook for 7-8 minutes, until the top is bubbly and the edges are set.

Slide the waffle onto a plate and use it to help you flip the waffle back into the pan, uncooked-side down. Cook for a further 5-6 minutes until cooked through.

Meanwhile, fry the remaining eggs in oil to your liking. Cut the waffle into quarters and top each triangle with a fried egg, a dollop of the sour cream mixture and a sprinkling of the remaining chives. Spoon over a little chilli oil, if liked, and get stuck in.

Soak the California walnuts overnight in warm water.

Drain well and place in a food processor with the sliced mushrooms. Pulse until you have a fine crumble texture.

Cook the spaghetti in salted boiling water for 9 minutes.

Meanwhile in a shallow pan, add a drizzle of olive oil and the butter. Scatter in the walnut and mushroom mince. Spoon in the marmite and stir together to melt and combine.

Transfer 2 ladles full of pasta water from the pot where the spaghetti is cooking. Add in the cheese to the walnut and marmite mixture before lifting out the pasta with a pair of tongs and into the pan.

Stir together and season with black pepper and scatter the remaining walnuts before serving.