I can guarantee that at least half of you will absolutely hate these recipes. Why? Because they are laced with Marmite, and you know how the story goes. That also means the other half of you will absolutely love them, like I do.
Marmite adds a hit of meaty, savoury flavour to cooking, which makes it the perfect partner for cheese and butter. It’s also a shortcut to big umami-ness when stirred into stocks and gravy and intensifies the flavour of meaty sauces. The most genius discovery I recently made was Marmite caramel, which I use in the brownies below. Just as sea salt gives you that “swalty” (sweet-salty) flavour when added to caramel, so does Marmite. Enjoy!
ROMAS FOORD FOR THE TIMES MAGAZINE
Makes 10-12 scones
450g self-raising flour
Pinch
