Marmite
Marmite is a contentious subject to say the least. It’s made from yeast extract which some people find hard to stomach but let’s not forget that yeast is a key ingredient to many of the things we humans love most, such as, bread and beer!
If you keep that in mind, perhaps you might be willing to give Marmite a try.
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Marmite is a spread that is enjoyed as a topping on mainly breaded goods. However, Marmite can also be enjoyed in a variety of other ways. Personally, I think it’s best spread on top of a butter soaked crumpet with a 2:1 ratio of butter to Marmite. I also like to stir a tablespoon of it into a tin of baked beans — it makes for an exceptionally jazzy breakfast delight.
I also know other people who use it as a seasoning in stews instead of using stock to add a bit of a punch.
If you haven’t tried Marmite before, there’s definitely a way of introducing it to your palette. One should definitely never eat it straight from the jar (someone I know tried to do this and of course, I was saddened by this tale), it’s not Nutella and you will be very disgusted with the taste in such a pure state.
As a more seasoned Marmite eater, I can in fact eat any residual amounts that are left on the spoon.
As a few of my colleagues have yet to try the delicious salty tang of Marmite, I decided to do a mini crumpet breakfast. So far there have been mixed reviews but either way, Love it or hate it, Marmite is here to stay!
