food

Marmite Hacks

Marmite. You either love it or hate it. But with these simple and easy recipes, you have no choice but to love it. From mac and cheese to chicken wings these versatile dishes are perfect for lunch or dinner. Serve them up at a party and you'll be the talk of the town.

food

Marmite Hacks

Marmite. You either love it or hate it. But with these simple and easy recipes, you have no choice but to love it. From mac and cheese to chicken wings these versatile dishes are perfect for lunch or dinner. Serve them up at a party and you'll be the talk of the town.

Ingredients

  • Marmite Mac N Cheese
  • 250g macaroni
  • 20g unsalted butter
  • 20g plain flour
  • 1 1/2 tsp Dijon mustard
  • 1/2 tsp cayenne pepper
  • 1 tbsp marmite
  • 350ml whole milk
  • 80g extra mature cheddar cheese, grated
  • 80g comté cheese, grated
  • Salt & freshly ground black pepper
  • 45g Twiglets, crushed

Steps

  1. Preheat the oven to 190*C.
  2. Bring a large saucepan of salted water to the boil, and cook the macaroni by the instructions on the packet, undercooking for 2 minutes. Drain and refresh under cold water after cooking and set aside in an ovenproof baking dish.
  3. In a medium heavy based saucepan, melt the butter. Once melted, add the flour and cook out the paste for 2 minutes. Add the mustard, cayenne and marmite and cook for a further minute.
  4. Add the milk slowly, stirring well after each addition to ensure you have a lump free sauce. Once all the milk has been incorporated, bring the mixture to the boil for 1 minute.
  5. Turn off the heat, add the cheese and stir well until fully melted and incorporated. Season to taste.
  6. Pour the cheese sauce over the macaroni in the baking dish and mix well. Set aside.
  7. Sprinkle the crushed Twiglets on the top and bake for 10-15 minutes until the top is golden brown and bubbling.

Ingredients

  • 50g unsalted butter, softened
  • 2 tsp marmite
  • 2 slices of sourdough bread
  • 1 small handful of grated cheese
  • Freshly ground black pepper
  • Chives, finely chopped (optional)

Steps

  1. Mash the butter and marmite together until a smooth paste is formed.
  2. Coat both sides of the bread in the marmite butter (you may have some leftover, so it depends on your taste how much you use), heap the cheese onto one face of the bread, with a hefty grind of black pepper and chives (if using). Pop the other slice of bread on top and transfer to a cold frying pan.
  3. Turn the heat on low, and press down on the top of the sandwich with something heavy or a spatula for the first few minutes of cooking. Cook for 3-4 minutes on each side, keeping the flame low, until you have a gorgeous golden crust on each side and the cheese looks fully melted.

Ingredients

  • Marmite Roast Potatoes
  • 500g king Edward potatoes, peeled and halved (or quartered if massive)
  • 2-3 tbsp duck fat or oil
  • 1 tsp flaky sea salt
  • 2 tsp marmite
  • 3-4 garlic cloves, bashed in their skins
  • 3-4 sprigs of thyme, leaves only

Steps

  1. Preheat the oven to 180*C.
  2. Add the cut potatoes to a large pot of cold water. Bring to the boil and then turn down to a simmer, parboiling until a fork can easily pierce the outside of the potato, but not go all the way through (around 10 minutes).
  3. Near the end of the cooking time, add the duck fat to a baking tray and preheat in the oven for 2-3 minutes.
  4. Drain the potatoes in a colander and shake them around to rough up the edges. Leave to steam in the colander while you retrieve the tray of fat.
  5. Toss the potatoes in the baking tray, evenly coating in the fat, and sprinkle with flaky salt.
  6. Roast for 30 minutes until lightly golden and beginning to crisp. Then, toss the potatoes with the marmite, which should melt into the remaining fat in the pan, and pop in the garlic cloves and thyme leaves.
  7. Roast for a further 10-15 minutes, keeping an eye on them that the marmite isn’t catching, as this can lead to a strong twiglet taste.

Ingredients

  • 4 heaped tsp best quality instant gravy (or leftover gravy from a roast)
  • 1 tbsp marmite
  • 400g oven chips
  • 100g cheddar cheese, grated

Steps

  1. Preheat the oven to 200*C. Add the oven chips to a baking tray and cook as per packet instructions, typically 20-25 minutes.
  2. If using instant gravy, add boiling water to the powder as per the packet instructions (usually 280 millilitres). Add the marmite, taste to season and set aside.
  3. A few minutes before the chips are done, add them to a deep baking dish or pie dish, and cover with the grated cheese. Pop back in the oven for 2-3 minutes until the cheese has melted. Serve with marmite gravy.

Ingredients

  • 1kg chicken wings
  • 1 tsp salt
  • 2 tbsp olive oil
  • 2 tbsp marmite
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 1 tbsp white wine vinegar

Steps

  1. Preheat the oven to 180*C.
  2. Line a baking tray with parchment paper or foil for an easier clean up. Toss the wings in salt and oil and roast for 25-30 minutes until golden brown and the skin is crispy.
  3. Once the wings are cooked, in a large frying pan (big enough to hold all the wings, or at least in two batches) add the marmite, honey, soy sauce, white wine vinegar and two tablespoons of water. Allow the glaze to bubble up and start to thicken, then add the chicken wings and toss around to evenly coat.
  4. Serve with lime wedges and coriander.

Ingredients

  • 120g butter
  • 440g soft light brown sugar
  • 180ml milk
  • 50g Marmite
  • 500g icing sugar, sifted

Steps

  1. Melt the butter in a large pan over a low heat. Now add the brown sugar, milk and Marmite and stir until the sugar dissolves. Once the sugar has dissolved, allow it to start to bubble and boil for one minute. Place into a large bowl, add half the icing sugar and whisk thoroughly to combine. Leave to cool, mixing occasionally throughout the cooling process.
  2. When fully cool, mix through the remaining icing sugar using an electric whisk until the mixture is pale and thick. If it is still runny add more until you have a thick spreadable consistency.