Here’s my latest recipe.

Ingredients

• 3 tbsp olive oil
• 2 green peppers (seeded and roughly chopped)
• 1 medium courgette (sliced and cut in chunks)
• 1 medium onion (thinly sliced)
• 2 garlic cloves (crushed)
• 3 medium chicken breasts (cut into strips)
• 2 tsp plain flour
• 4 tbsp red wine
• Chilli sauce
• 75 ml water
• 4 tsp Marmite

Mix the water, the red wine, the Marmite and 6 drops of chilly sauce in a bowl. Whisk these ingredients together and start incorporating the flour. Once combined, set aside.

Heat the oil in a wok or large frying pan. Add the onion, peppers and courgettes and stir fry for about 2 minutes. Then add the garlic and chicken and cook on a high heat for around 6 minutes (or until chicken is slightly golden).

Finally, reduce the heat and add the mixture containing the Marmite. Stir gently until chicken is coated and the sauce has thickened. This will take about 2 minutes.

Serve with rice or pasta and enjoy

Ingredients

• 350ml of whole milk
• 6 tsp of Marmite
• 225g strong white flour
• 125g plain flour
• 1tsp caster sugar
• 1 level tsp of bicarbonate of soda
• 150ml warm water
• 7g packet of fast action yeast
• butter for greasing

Warm the milk very gently until tepid. Sift both the flours into a large bowl and stir in the yeast, salt and sugar until all are well combined. Make a small well in the middle of the flour mixture and stir in the warm milk. Beat with a wooden spoon for 3 or 4 minutes until thick and elastic. Cover with cling film and set aside in a warm place for about an hour or until the mixture has doubled in size.

When the batter mix has risen, mix the bicarbonate of soda with the warm water and yes the magic ingredient (the Marmite) in a separate jug. Once mixed, add to the batter mix and beat together for a couple of minutes. Set this mixture aside for around 30 minutes or until covered in tiny bubbles.

Heat a heavy based frying pan and butter the inside of crumpet rings. Spoon in around three tablespoons of mixture or about 1cm in depth. Cook for 9 to 12 minutes or until lots of bubbles have broken the surface. Remove from the rings, turn over and cook on the other side till brown and golden.

Eat while still warm or toast after they have cooled and enjoy with lashings of butter and Marmite* (*for serious Marmite lovers only)

Ingredients

• 200g soft margarine
• 300g caster sugar
• 4 heaped tsp of Marmite
• 200g self raising flour
• 3 eggs
• Strawberry jam
• icing sugar to dust

In a large bowl cream together the sugar and margarine with either and electric whisk or wooden spoon. When light in colour, beat in the Marmite.   Add one egg at a time, then beat into the sugar and margarine mix with a little flour. The remaining  flour should be gently folded into the mixture with a metal spoon.

Once finished, grease two 20cm cake tins and divide the mixture equally.

Cook at 180ºC for around 20 minutes or until golden and cooked. Allow to cool, then sandwich together with jam and dust with icing sugar.

Sit back and enjoy with a cup of tea

Ingredients*(these are measurements for a bread-maker)

• 1 1/4 cups – tepid water
• Skimmed milk powder
• Sugar
• Salt
• Very Lazy Red Chillies
• Fresh chillies (4 large) chopped
• Mature Cheddar cheese grated
• Strong white bread flour
• Fast action yeast
• Marmite

Important : As with all bread-makers you need to put the ingredients in the order below

1. Dissolve 4 teaspoons of Marmite in the tepid water.
2. Add 2 1/2  table spoons of dried milk powder
3. Add 2 table spoons of sugar
4. Add 1 teaspoon of salt
5. Add 4 table spoons of Very Lazy Red Chillies
6. Add 1 1/2 cups of mature cheddar cheese
7. Add 4 cups strong bread flour
8. Add 1 3/4 teaspoons of fast action yeast
9. Use setting basic for 2lb loaf size, light crust

My bread maker stops for a few seconds after 20mins to allow you to add fresh ingredients. At this stage add the chopped fresh chillies.

Once cooked, sit back enjoy and feel the heat

Ingredients

• 175g plain flour
• 80g of butter
• 2 tbsp sugar
• 1/2 tsp of salt
• 50ml of water
• 4 tsp Marmite
• 200g soft cream cheese
• 50g grated mature cheddar

Mix together the flour, salt, sugar and butter (cut into small pieces). Rub the mixture with your fingers until the mixture resembles bread-crumbs. Then add a little water at a time, knead gently until you have ball of pastry. Finally, place in the fridge and chill for around an hour. While this is chilling, simply mix the cream cheese, Marmite and cheddar together in another bowl.

Grease around 8 compartments of a muffin tin, and preheat the oven to 200ºc.

Roll out the pastry on a lightly floured board until 4-5 mm thick. Use a 8cm pastry cutter to cut out the bases and gently place them in the greased muffin tray. Add around 2 tsp of the Marmite and cheese mixture into each case. Place in the oven and cook for around 15 to 20 minutes or until the pastry has started to go golden. Remove from the oven, place on a wire rack and allow to cool.

These tarts are very tasty and marmitey so I would say that they are for true Marmite lovers.

Enjoy!

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Ingredients

• 450gm of cod fillets
• 5-6 large potatoes
• 2 tbsp fresh parsley chopped
• 8tsp Marmite
• Breadcrumbs
• White pepper
• Milk
• Eggs
• Butter
• Plain flour

Peel the potatoes and chop into quarters. Place in a pan of water and bring to the boil. Simmer for around 20mins or till soft and ready to mash. Then mash the potatoes with a small amount of milk and some white pepper. Finally, add a little knob of butter and, while still warm, stir in 4 heaped teaspoons of Marmite.

While the potatoes are cooking, place the cod fillets in a pan and simply cover them with a mixture of half milk and water. Gently heat and poach for around 5-6mins or until white and flaky.

When the fish is cooked, lift from the water and milk and place in a bowl. Then add the potatoes and 2 tablespoons of chopped fresh parsley. Mix together with a fork until all the ingredients are combined. After this, place the mixture in the fridge for around 30-35mins (this will make the mixture easier to form into the fishcakes so that they can stay together when cooked).

While the mixture is cooling, prepare three separate bowls: one with plain flour, one with 3 eggs whisked and the other one with breadcrumbs. Then add 4tsp of Marmite to the egg mixture and stir gently (trust me, keep going and it will dissolve).

Now time for the messy bit. Remove the mixture from the fridge and shape into rounds. I could get 8 from the mixture (around 8cms by 2cms thick). Dip them in the flour, then dip them in the Marmite and egg and then into the breadcrumbs.

Shallow fry them on a medium heat until crisp and golden and there you are: Marmite Fish cakes

Tasties!

Ingredients

• 100gm of margarine/butter
• 75gm of soft brown demerara sugar
• 3tbsp Marmite
• 175gm of self raising flour
• 2tbsp of semi skimmed milk

In a large bowl, cream together the margarine/butter and sugar till light and fluffy. Stir in the Marmite. Then add the flour and milk. Stir until all combined and and you end up with a stiff dough. Then grease a muffin tray and use one teaspoon of mixture for each cookie (you should get around 24). Cook at 180ºc for around 10mins or until golden in colour. Remove from muffin tray and allow to cool on a wire rack.

Sit back and enjoy with a cup of tea!

I’m loving it. Hope you do

Ingredients

• 500gm of lean minced beef
• 1 onion finely chopped
• 2 tsp fresh chopped parsley
• 4tsp Marmite
• 50gm grated mature cheddar cheese
• 2tbsp single cream
• 1 tsp white pepper

Mix all the ingredients in a large bowl with a fork until combined. Shape the mixture by hand into burger-shaped patties. Wrap in cling film and place in the fridge for a couple of hours.

Remove from the  fridge, take off the cling film and cook in a frying pan, griddle pan or under the grill. I used a frying pan (no oil required) to be able to spoon the juices from the meat back over the burgers. This way, the burgers  will  be moist and tasty and will keep all those Marmitey flavours.

Tasties!

So here we have it, so simple but yet so tasty.

Ingredients

• Marmite
• 200gm milk chocolate
• 100gm dark chocolate
• 1 pkt Marmite Cashews
• 3 Crunchie bars
• 125gm unsalted butter

Break up the chocolate into chunks and heat gently in a pan. As the chocolate is melting, add the butter and 2 heaped teaspoons of Marmite. Keep stirring until you have a smooth lump-free mix. Chop the Crunchies into small chunks. Then add them to the chocolate mix along with the Marmite cashews. Stir until mixed and coated. Remove from the heat, spread into a foil container at a thickness of around 1cm and place in the fridge for about 3 hours until set. Finally, remove from the fridge ,chop into chunks and  indulge.

Ingredients Pastry

• 225g Plain flour
• 50g lard
• 50g butter
• water
• 4tsp Marmite

Add the flour lard and butter into a bowl and rub in with your fingers until the mixture resembles bread-crumbs. In a cup mix the Marmite with 3 or 4 tbsp of water. Add the water and Marmite mixture to the mix (a little at a time), stirring with a knife until it forms a stiff dough. Roll out on a floured board to about 1/2 a cm thick. Then cut out with a pastry cutter and place into a greased muffin tray.

Cook them on there own for about 5mins at 180º. Remove from the oven and add the filling.

Ingredients Filling

• 3 eggs
• 100g Mature Cheddar cheese grated
• 6 rashers of bacon cooked
• 4tsp Marmite
• 100ml Whole Milk
• 1tsp dried rosemary

Beat the eggs in a bowl, add the milk, Marmite and dried rosemary and mix until the Marmite has dissolved. Sprinkle the bottom of all the pastry cases with grated cheese and chopped bacon. Pour the mixture into the cases and fill . Place in the oven at 180º for approximately 25-30mins or until golden and cooked.

This recipe can be easily adapted to add the ingredients of your choice.  For example, instead of bacon , you could use broccoli for the vegetarians amongst us but, whatever you do, don’t take the Marmite out