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1. We have our favorite ways with Marmite. Sharing mine:

   How to redeem Marmite.

   Find yourself in the kitchen late and hungry after a night out.

   Cut a doorstop wedge from a loaf of good local bread, already half eaten and left out on the board.

   Use a toaster, grill, or blow torch set low to toast the bread. Do not aim for evenness; let some areas darken more than others with a little char. Enough to deepen the flavour, but not enough to promote disease.

   I prefer a grill or blow torch for this step, as the thick wedge is often too large for a toaster unless yours is unusually accommodating.

   Have on hand the best unsalted, room temperature butter you can get your hands on, without it slipping through your fingers. After toasting and plating the bread, take a knife (it need not be a butter knife) and drag the butter across the surface in uneven strokes, so that some melts into gloss while elsewhere it holds in micro peaks. This is crucial.

   Next, open the Marmite jar and scoop a small amount onto the tip of another knife. Do not use the same knife as for the butter. This is what the toast is for.

   Assess the surface and decide where you want to dab the Marmite into the buttered peaks. Let it streak into creamy swirls. Not too much, just enough to suit your taste.

   Now your doorstop is ready to crunch into: the perfect combination of charred toasty crunch, salty buttery smooth topping, and soft bread centre.

   The key is not to overdo the Marmite. Unless you want to.

   Warmly,

   Juana

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