Marmite on Toast

What's Going On Here

Less is more. Marmite is concentrated, salty and sticky, and a scrape that looks too thin is usually the right amount. Spread it thickly and it dominates everything, including the toast.

Butter the toast first, while it is hot, so the butter melts into the bread. Then take a clean knife, dip the very tip into the jar, and spread the yeast extract across the buttery surface in a thin film. The butter is what lets it spread thinly.

The bread matters. Thick-cut white or wholemeal gives a good base, and sourdough adds its own tang. Toast it until golden, not pale, because a firm slice carries the salty spread.

For a richer version, add a layer of mature cheddar on top, or a fried egg. Eat it hot, with strong tea. Some people add a slice of tomato or a few cress leaves, which cool the saltiness down. Keep the jar lid tight, since the spread picks up crumbs and gets stiff.