One Ingredient, Three Meals

Marmite can add depth of flavour to an array of different dishes, says food columnist and SL contributor Chloe Scott-Moncrieff. Whether it’s for a midweek meal or a nourishing dinner, here are three easy ways to work with this culinary hero.
Honey & Marmite Baked Chicken Thighs & Hasselback Potatoes

Yield

Serves 4

Difficulty

Easy

Total Time

30 Minutes

Meal Type

Mains

Ingredients

4 boneless chicken thighs
700g of new or Charlotte potatoes
3 peppers, sliced into chunks
For the marinade:
1 tbsp of Marmite
1 tbsp of honey
Juice and zest of 1 lemon
2 tbsp olive or veg oil
2 garlic cloves, finely chopped
1 handful of fresh tarragon, rosemary or thyme leaves, finely chopped
Salt and black pepper

Method

Step 1

Preheat the oven to 190°C. Mix all the marinade ingredients together and season with black pepper and a pinch of salt. Rub it into the chicken thighs in a bowl and set aside.

Step 2

Place some oil in a roasting tin. Put it in the oven to heat the oil. Meanwhile, slice the potatoes two thirds of the way down all the way across so you’ve a row of 2mm thin incisions. The more slices made evenly across, the quicker they will roast.

Step 3

Remove the tin from the oven, toss the potatoes in the hot oil, season and return to the oven. Roast for 15 minutes.

Step 4

Add the chicken and pepper pieces to the tray. Roast for a further 20 minutes, until the chicken is cooked through.
One-Pan Spiced Pinto Beans & Herb Butter (V)

Yield

Serves 2-3

Difficulty

Easy

Total Time

30 Minutes

Meal Type

Mains

Ingredients

1 tin of pinto beans, drained
1 onion, finely chopped
1 red chilli, finely chopped
1 tbsp of Marmite
1 x 400g tin of tomatoes
A pinch of two of the following: cumin, oregano, paprika, Cajun spice
For the stilton and herb butter:
175g of butter, at room temperature
60g of stilton or any blue cheese, room temperature
Half a garlic clove, finely chopped
1 handful of thyme, oregano or chives

Method

Step 1

In a large pan, pour a little oil. Fry the onion and add the spices and chilli. Stir in the tomatoes, Marmite and pinto beans. Taste and season accordingly and gently simmer for 20 minutes until it’s reduced.

Step 2

To make the butter, mix all the ingredients together, and crumble in the cheese as finely as possible. Serve the beans hot in bowls with a dollop of butter per serving.
30-Minute Wild Mushroom & Bulgur Wheat Risotto (V)

Yield

Serves 4

Difficulty

Easy

Total Time

30 Minutes

Meal Type

Mains

Ingredients

200g of chestnut mushrooms, chopped
250g of porcini, Forestier or shiitake mushrooms, chopped
1 onion, finely chopped
40g of butter
1 tbsp of Marmite
250g of bulgur wheat
750ml-1l of vegetable stock
Parmesan
Thyme or parsley (optional)

Method

Step 1

Place a quarter of the butter into a large heavy based casserole pot and melt over a low heat. Add the finely chopped onion and sauté. Once bubbling, throw in the mushrooms. Stir through the bulgur wheat and sizzle for a few minutes.

Step 2

Gradually add the stock and include 1 tbsp of Marmite. Once the stock is absorbed after about 20 minutes, the wheat should be cooked. Taste and add a bit more liquid if needed. Season again if you wish.

Step 3

Sprinkle in the Parmesan and remaining butter, stir well.

Step 4

Sprinkle any herbs you might want to include. Eat immediately.

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