18 Savory Marmite Recipes You Must Try

Oh, Marmite—you either love it or you’re yet to be convinced! But for those of us who can’t get enough of its rich, umami-packed goodness, we’ve rounded up 18 savory recipes that showcase this versatile ingredient in all its glory. From quick weeknight dinners to cozy comfort foods, these dishes are sure to win over even the skeptics. Ready to dive into the delicious possibilities? Let’s get cooking!

Marmite and cheese toasties

Sometimes, the simplest dishes carry the most comfort, wrapping us in warmth with every bite. Marmite and cheese toasties, with their rich umami and gooey melt, are a testament to the beauty of minimal ingredients coming together in perfect harmony.

Ingredients

• 4 slices of sourdough bread (or any sturdy bread)
• 2 tbsp Marmite (adjust to taste)
• 1 cup grated sharp cheddar cheese (or any melty cheese you prefer)
• 2 tbsp unsalted butter, softened (for spreading)

Instructions

1. Preheat your skillet or griddle over medium-low heat, aiming for a steady 300°F to ensure even cooking without burning.
2. While the skillet heats, evenly spread 1/2 tbsp of Marmite on one side of each bread slice. The Marmite layer should be thin but noticeable.
3. Sprinkle 1/4 cup of grated cheese over the Marmite on two of the slices, then top with the remaining slices, Marmite side down, to form two sandwiches.
4. Butter the outer sides of each sandwich lightly but thoroughly, ensuring a golden crispness once cooked.
5. Place the sandwiches in the skillet, cooking for about 3-4 minutes on each side or until the bread is golden brown and the cheese has melted completely. Press down gently with a spatula to encourage even browning.
6. Remove from heat and let rest for a minute before cutting diagonally, allowing the cheese to set slightly for the perfect pull.

Marmite and cheese toasties offer a delightful contrast of crispy edges and a soft, stretchy center, with the Marmite adding a deep, savory note that complements the cheese’s richness. Serve with a side of pickles or a simple green salad to cut through the richness, making each bite as satisfying as the last.

Marmite roasted potatoes

Wandering through the kitchen on a quiet evening, the thought of transforming humble potatoes into something extraordinary with just a spoonful of Marmite feels like uncovering a secret. This recipe, with its deep umami flavors and crispy edges, is a testament to the magic of simple ingredients.

Ingredients

• 2 lbs baby potatoes, halved (or any small potatoes for uniform cooking)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp Marmite (adjust to taste for intensity)
• 1 tsp salt (fine sea salt works best)
• 1/2 tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting.
2. In a large bowl, toss the halved potatoes with olive oil, ensuring each piece is lightly coated for even crisping.
3. Add Marmite, salt, and black pepper to the bowl. Mix thoroughly until the potatoes are evenly covered with the Marmite mixture. A tip: Warm the Marmite slightly if it’s too thick to mix easily.
4. Spread the potatoes in a single layer on a baking sheet, cut side down, to maximize crispiness. Avoid overcrowding to ensure they roast rather than steam.
5. Roast in the preheated oven for 35-40 minutes, flipping halfway through, until golden brown and crispy on the edges.
6. Check for doneness by piercing a potato with a fork; it should slide in easily without resistance.

So, these Marmite roasted potatoes emerge from the oven with a crackling exterior and a fluffy interior, their savory depth balanced by the slight bitterness of the Marmite. Serve them alongside a creamy dip or as a bold side to cut through the richness of roasted meats.

Marmite glazed chicken wings

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a dish that balances the bold with the familiar. Marmite glazed chicken wings offer just that—a savory, umami-rich experience that’s surprisingly easy to achieve at home.

Ingredients

• 2 lbs chicken wings (preferably split at the joints, tips removed)
• 3 tbsp Marmite (adjust for more or less intensity)
• 1/4 cup honey (for a smoother glaze, warm slightly before mixing)
• 2 tbsp soy sauce (low sodium preferred to control saltiness)
• 1 tbsp olive oil (or any neutral oil for brushing)
• 1 tsp garlic powder (fresh minced garlic can be used for a sharper taste)
• 1/2 tsp black pepper (freshly ground for best flavor)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together Marmite, honey, soy sauce, olive oil, garlic powder, and black pepper until smooth. Tip: Warming the honey slightly can make mixing easier.
3. Place the chicken wings in a large bowl and pour the Marmite mixture over them. Use your hands to coat each wing thoroughly. Tip: Letting the wings marinate for 30 minutes can deepen the flavors.
4. Arrange the wings on the prepared baking sheet in a single layer, ensuring they’re not touching. This promotes even cooking and crisping.
5. Bake for 25 minutes, then flip each wing and bake for another 20-25 minutes until the glaze is sticky and the wings are golden brown. Tip: For extra crispiness, broil for the last 2-3 minutes, watching closely to prevent burning.

Best enjoyed hot, these wings boast a sticky, glossy exterior with a tender, juicy interior. The Marmite glaze lends a deep, savory note that’s perfectly balanced by the sweetness of honey. Serve them atop a bed of crisp greens for a contrasting texture or alongside pickled vegetables to cut through the richness.

Marmite butter pasta

On a quiet evening, when the kitchen feels like a sanctuary, there’s something deeply comforting about stirring together a dish that’s both simple and unexpectedly rich. Marmite butter pasta, with its umami depth and buttery silkiness, is just that—a humble bowl of warmth that surprises and satisfies.

Ingredients

• 8 oz spaghetti (or any pasta of choice, for a twist)
• 4 tbsp unsalted butter (room temperature, for easier mixing)
• 2 tsp Marmite (adjust to taste, for a more or less intense flavor)
• 1/4 cup pasta water (reserved, to help create a silky sauce)
• Salt (for the pasta water, to enhance flavor)

Instructions

1. Bring a large pot of salted water to a boil over high heat. The water should taste like the sea, ensuring the pasta is well-seasoned from the start.
2. Add the spaghetti to the boiling water and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking.
3. While the pasta cooks, place the butter and Marmite in a large mixing bowl. The warmth of the bowl will help soften the butter further, making it easier to blend.
4. Before draining the pasta, reserve 1/4 cup of the pasta water. This starchy liquid is key to emulsifying the sauce.
5. Drain the pasta and immediately add it to the bowl with the Marmite and butter. Toss quickly to coat the pasta evenly, adding the reserved pasta water a little at a time until the sauce is glossy and clings to the strands.
6. Serve immediately, perhaps with a sprinkle of freshly ground black pepper or a handful of grated Parmesan for an extra layer of flavor.

Each forkful of this pasta offers a perfect balance of salty, buttery, and deeply savory notes, with the Marmite lending a complexity that’s hard to pin down but easy to love. For a playful twist, try topping it with a soft-boiled egg, letting the yolk mingle with the sauce for an even richer experience.

Marmite and cheddar scones

Remember those quiet mornings when the kitchen feels like a sanctuary, and the act of baking becomes a meditative practice? Today, let’s embrace that serenity with a recipe that combines the umami depth of Marmite with the comforting sharpness of cheddar in a tender, flaky scone.

Ingredients

• 2 cups all-purpose flour (spooned and leveled for accuracy)
• 1 tbsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt (adjust slightly if Marmite is very salty to you)
• 1/4 cup unsalted butter, cold and cubed (for flakiness)
• 1/2 cup sharp cheddar, grated (extra sharp adds more flavor)
• 1 tbsp Marmite (dissolved in 1/4 cup warm water for even distribution)
• 1/2 cup whole milk (plus extra for brushing)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, and salt until well combined.
3. Add the cold, cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs with some larger pieces remaining.
4. Stir in the grated cheddar until evenly distributed throughout the flour mixture.
5. Make a well in the center of the dry ingredients and pour in the Marmite mixture and milk. Gently mix until just combined; the dough will be shaggy.
6. Turn the dough out onto a lightly floured surface and knead it gently 3-4 times to bring it together. Pat the dough into a 1-inch thick circle.
7. Using a sharp knife or a biscuit cutter, cut the dough into 8 wedges or rounds. Place them on the prepared baking sheet, leaving some space between each.
8. Lightly brush the tops of the scones with a little milk for a golden finish.
9. Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
10. Transfer the scones to a wire rack to cool slightly before serving.

As you break into one of these scones, notice the tender crumb and the pockets of melted cheddar, with the Marmite adding a subtle, savory complexity. They’re perfect alongside a soft-boiled egg for breakfast or with a bowl of tomato soup for a comforting lunch.

Marmite scrambled eggs

Very quietly, as the morning light filters through the kitchen window, there’s something deeply comforting about stirring together Marmite scrambled eggs. It’s a humble dish that carries the warmth of home, with a savory depth that lingers pleasantly on the palate.

Ingredients

• 2 large eggs (preferably free-range for richer flavor)
• 1/2 tsp Marmite (adjust to taste for more or less umami)
• 1 tbsp unsalted butter (or any neutral oil for a lighter version)
• 1 tbsp whole milk (for creaminess, optional)
• Salt to taste (Marmite is salty, so go easy)

Instructions

1. Crack the eggs into a bowl and whisk them lightly with the milk until just combined.
2. Heat the butter in a non-stick skillet over medium-low heat (about 275°F) until melted and foamy.
3. Pour the egg mixture into the skillet. Let it sit undisturbed for 20 seconds to start setting.
4. Add the Marmite to the eggs, gently stirring with a spatula to create soft, pillowy curds. Tip: Keep the heat low to avoid rubbery eggs.
5. Continue stirring occasionally, allowing the eggs to cook slowly for about 3-4 minutes until they’re softly set but still slightly runny. Tip: They’ll continue to cook off the heat.
6. Remove from heat when the eggs are creamy and just set. Season lightly with salt if needed. Tip: For extra richness, stir in a small knob of butter at the end.

Gently spoon the Marmite scrambled eggs onto warm toast, watching as the creamy curds meld with the crisp bread. The Marmite lends a deep, savory note that transforms the simple eggs into something unexpectedly complex, perfect for a slow, contemplative breakfast.

Marmite beef stew

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a dish that wraps you in warmth, much like this Marmite beef stew. It’s a humble yet rich dish, where each ingredient plays its part in creating layers of flavor that linger long after the last spoonful.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes (for tenderness)
• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (yellow or white for sweetness)
• 3 cloves garlic, minced (adjust to taste)
• 2 tbsp Marmite (for that umami depth)
• 4 cups beef broth (low sodium preferred)
• 3 carrots, peeled and sliced into 1/2-inch rounds
• 2 potatoes, peeled and cut into 1-inch cubes
• 1 tsp thyme (dried or fresh)
• Salt and pepper (adjust to taste)

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add beef cubes in a single layer, working in batches if necessary, and brown on all sides, about 3-4 minutes per batch. Tip: Don’t overcrowd the pot to ensure proper browning.
3. Remove beef and set aside. In the same pot, add diced onion and cook until translucent, about 5 minutes.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Return the beef to the pot. Add Marmite, beef broth, carrots, potatoes, and thyme. Stir to combine.
6. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, until beef is fork-tender. Tip: Check occasionally and add more broth if needed.
7. Season with salt and pepper to taste. Tip: Marmite is salty, so taste before adding extra salt.

Ladled into bowls, this stew is a harmony of tender beef and vegetables, with the Marmite lending a deep, savory note that’s unexpectedly comforting. Serve it with crusty bread to soak up every last bit of the rich broth.

Marmite garlic bread

Now, imagine a quiet evening, the kind where the kitchen becomes a sanctuary. The air is laced with the promise of something comforting, yet intriguingly different. Marmite garlic bread, a twist on the classic, offers a savory depth that lingers like a well-kept secret.

Ingredients

• 1 loaf of French bread (or any crusty bread, for that essential crunch)
• 1/2 cup unsalted butter, softened (for easy spreading)
• 2 tbsp Marmite (adjust to taste, as its savoriness is potent)
• 4 cloves garlic, minced (fresh is best for that punch of flavor)
• 1/4 cup parsley, finely chopped (for a fresh, herby finish)

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s perfectly heated for even toasting.
2. Slice the French bread in half lengthwise, creating two even halves ready for topping.
3. In a bowl, mix the softened butter, Marmite, and minced garlic until fully combined. Tip: Taste a small amount to adjust the Marmite to your liking.
4. Spread the Marmite butter mixture evenly over the cut sides of the bread. Tip: A butter knife works best for this, allowing for smooth application.
5. Sprinkle the chopped parsley over the buttered bread, adding color and freshness. Tip: For an extra kick, a light sprinkle of chili flakes can elevate the flavors.
6. Place the bread on a baking sheet and bake for 10-12 minutes, or until the edges are golden and crispy.
7. Remove from the oven and let it cool for a minute before slicing into serving pieces. This brief rest allows the flavors to meld beautifully.

Warm from the oven, the Marmite garlic bread presents a symphony of flavors—umami-rich, with a garlicky punch and a buttery, crisp texture. Serve it alongside a hearty soup or as a bold starter to awaken the palate.

Marmite roasted nuts

How quietly the evening settles in, a perfect time to share something both simple and deeply flavorful. Marmite roasted nuts offer a savory crunch that’s unexpectedly addictive, a snack that whispers of umami and warmth.

Ingredients

• 2 cups mixed nuts (almonds, cashews, and walnuts work well)
• 1 tbsp Marmite (adjust for more or less intensity)
• 1 tbsp melted butter (or coconut oil for a vegan option)
• 1 tsp smoked paprika (for a subtle depth)

Instructions

1. Preheat your oven to 300°F (150°C), ensuring a low and slow roast for even cooking.
2. In a bowl, mix the Marmite and melted butter until smooth, then toss the nuts until evenly coated.
3. Spread the nuts in a single layer on a baking sheet lined with parchment paper, preventing sticking.
4. Sprinkle the smoked paprika over the nuts, stirring lightly to distribute the flavor.
5. Roast for 20 minutes, stirring halfway through, until the nuts are golden and fragrant.
6. Let cool completely on the baking sheet; they’ll crisp up as they cool.

Golden and glistening, these nuts carry a deep, savory flavor with a hint of smoke. Serve them alongside a cold beer or scatter over a salad for an unexpected crunch.

Marmite and mushroom risotto

Zestfully, let’s embark on a culinary journey that marries the umami depth of Marmite with the earthy tones of mushrooms in a comforting risotto. This dish, a humble yet profound exploration of flavors, invites you to slow down and savor each step, much like the slow stirring of Arborio rice in a warm broth.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 cup Arborio rice
• 4 cups vegetable broth, kept warm (adjust quantity as needed)
• 1 tbsp Marmite (adjust to taste)
• 1 cup sliced mushrooms (cremini or button)
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese (optional, for serving)
• Salt, sparingly (Marmite is salty)

Instructions

1. Heat olive oil in a large pan over medium heat until shimmering but not smoking.
2. Add the chopped onion and sauté until translucent, about 3 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms release their moisture and begin to brown, approximately 5 minutes.
4. Add the Arborio rice to the pan, stirring to coat each grain with oil, and toast lightly for 2 minutes to enhance its nutty flavor.
5. Dissolve Marmite in 1/2 cup of warm vegetable broth, then pour into the pan, stirring continuously until the liquid is mostly absorbed.
6. Begin adding the remaining broth, 1/2 cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
7. Once the rice is al dente and the risotto has a creamy consistency, remove from heat. Taste and add salt only if necessary, remembering Marmite’s saltiness.
8. Let the risotto rest for 2 minutes off the heat to thicken slightly before serving.

Overtly creamy with a deep, savory flavor, this risotto pairs beautifully with a sprinkle of Parmesan or a side of crisp greens. Its texture, both comforting and luxurious, makes it a perfect dish for reflective evenings.

Marmite pulled pork sliders

Falling into the comfort of cooking, there’s something deeply satisfying about transforming simple ingredients into a dish that warms the soul. Marmite pulled pork sliders, with their rich umami depth and tender texture, offer just that—a hug in a bun.

Ingredients

• 2 lbs pork shoulder, cut into chunks (for quicker cooking)
• 1/4 cup Marmite (adjust for less intensity)
• 1/2 cup apple cider vinegar (adds brightness)
• 1/4 cup brown sugar (balances the saltiness)
• 1 tbsp smoked paprika (for a subtle smokiness)
• 1 tsp garlic powder (or fresh minced garlic for more punch)
• 1 cup chicken stock (or water, but stock adds depth)
• Slider buns, for serving (toasted for extra crunch)

Instructions

1. Preheat your oven to 300°F, ensuring a low and slow cook for tender pork.
2. In a large bowl, mix Marmite, apple cider vinegar, brown sugar, smoked paprika, and garlic powder until well combined.
3. Add pork chunks to the bowl, tossing to coat evenly. Let marinate for at least 30 minutes, or overnight for deeper flavor.
4. Transfer the pork and marinade to a Dutch oven, adding chicken stock to prevent drying out.
5. Cover and bake for 3 hours, checking occasionally to ensure the liquid hasn’t evaporated too much.
6. Remove from oven and, using two forks, shred the pork directly in the pot, mixing it with the remaining juices.
7. Toast the slider buns lightly for a contrast in textures.
8. Pile the pulled pork onto the buns, serving immediately for the best experience.

Lusciously tender with a sticky, savory glaze, these sliders are a testament to the magic of slow cooking. Serve them with a crisp pickle on the side to cut through the richness, or layer with coleslaw for added crunch and freshness.

Marmite caramelized onion tart

Sometimes, the most comforting dishes come from the simplest ingredients, transformed with a bit of patience and love. This Marmite caramelized onion tart is a testament to that, blending the deep, umami richness of Marmite with the sweet, slow-cooked onions atop a buttery, flaky crust.

Ingredients

• 1 1/4 cups all-purpose flour (for a tender crust)
• 1/2 cup unsalted butter, chilled and diced (keeps the crust flaky)
• 1/4 tsp salt (enhances the flavors)
• 3-4 tbsp ice water (just enough to bring the dough together)
• 2 large onions, thinly sliced (for even caramelization)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp Marmite (adjust to taste)
• 1 tbsp brown sugar (balances the Marmite’s saltiness)
• 1/2 cup heavy cream (for a silky filling)
• 2 eggs (binds the filling)
• 1/4 tsp black pepper (adds a slight heat)

Instructions

1. In a large bowl, mix the flour and salt. Add the diced butter and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
2. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Wrap in plastic and chill for 30 minutes.
3. Preheat your oven to 375°F (190°C). Roll out the dough on a floured surface to fit a 9-inch tart pan. Press into the pan and trim the edges. Chill for another 15 minutes.
4. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until lightly golden.
5. While the crust bakes, heat olive oil in a pan over medium-low heat. Add the onions and cook slowly, stirring occasionally, until deeply caramelized, about 30 minutes.
6. Stir in the Marmite and brown sugar until well combined with the onions. Remove from heat and let cool slightly.
7. In a bowl, whisk together the heavy cream, eggs, and black pepper. Spread the onion mixture over the pre-baked crust, then pour the cream mixture over the top.
8. Bake at 375°F (190°C) for 25-30 minutes, until the filling is set and the top is lightly golden.

Delightfully rich and complex, this tart pairs the umami depth of Marmite with the sweetness of caramelized onions, all nestled in a crisp, buttery crust. Serve it warm with a simple green salad to cut through the richness, or enjoy a slice cold the next day for a different but equally satisfying experience.

Marmite peanut butter cookies

Fondly remembering the first time I stumbled upon the unique combination of Marmite and peanut butter, I decided to bring these flavors into a cookie that’s both surprising and comforting. The result is a batch of cookies that carry the umami depth of Marmite, balanced by the creamy sweetness of peanut butter, creating a snack that’s hard to put down.

Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened (or margarine for a dairy-free version)
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1/2 cup creamy peanut butter (natural or processed, but avoid oily varieties)
• 1 tbsp Marmite (adjust to taste for more or less umami kick)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes.
4. Beat in the egg until fully incorporated, then mix in the peanut butter and Marmite until the mixture is uniform.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. Avoid overmixing to keep the cookies tender.
6. Using a tablespoon, scoop the dough and roll into balls. Place them on the prepared baking sheet, spacing about 2 inches apart.
7. Flatten each ball slightly with the back of a fork, creating a crisscross pattern.
8. Bake for 10-12 minutes, or until the edges are just starting to turn golden but the centers are still soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

How these cookies manage to be both rich and light is a mystery, but their slightly crisp edges giving way to a chewy center is a textural delight. Serve them with a cold glass of milk or crumble over vanilla ice cream for an unexpected dessert twist.

Marmite glazed salmon

Whispering to the quiet of the kitchen, the Marmite glazed salmon emerges as a dish that bridges the bold and the delicate, a testament to the beauty of contrast. It’s a recipe that invites patience, allowing the flavors to meld and the salmon to achieve a perfect, flaky tenderness.

Ingredients

• 1 lb salmon fillet (skin-on for extra flavor)
• 2 tbsp Marmite (adjust to taste for intensity)
• 1 tbsp honey (for a touch of sweetness)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp lemon juice (freshly squeezed for brightness)
• Salt (just a pinch, Marmite is salty)

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even cooking.
2. In a small bowl, whisk together Marmite, honey, olive oil, and lemon juice until smooth. Tip: If the mixture is too thick, a splash of warm water can help loosen it.
3. Place the salmon fillet on a parchment-lined baking sheet, skin-side down. Lightly season with a pinch of salt.
4. Brush the Marmite glaze evenly over the salmon, covering the top and sides. Tip: Reserve a little glaze for serving if you prefer an extra flavor boost.
5. Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork and the glaze is bubbly. Tip: For a caramelized top, broil for the last 2 minutes, watching closely to prevent burning.

Salmon, when prepared with such care, offers a texture that’s irresistibly flaky beneath its glossy, umami-rich coat. Serve it atop a bed of creamy mashed potatoes or alongside crisp green beans, letting the Marmite glaze drizzle over for an extra layer of depth.

Marmite and bacon muffins

Remembering the quiet mornings when the kitchen felt like a sanctuary, I found myself drawn to the simplicity of combining bold flavors in humble forms. Marmite and bacon muffins emerged from such moments, a testament to the beauty of contrast—salty, savory, and subtly sweet.

Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• 1/2 tsp baking soda (ensure it’s fresh for maximum rise)
• 1/4 cup unsalted butter, melted (or substitute with a neutral oil for a lighter texture)
• 1 large egg (room temperature blends more smoothly)
• 1/2 cup milk (whole milk preferred for richness)
• 2 tbsp Marmite (adjust for a more or less pronounced umami kick)
• 4 strips bacon, cooked and crumbled (reserve some for topping)
• 1 tbsp brown sugar (balances the saltiness)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour and baking soda to ensure even distribution.
3. In another bowl, mix the melted butter, egg, milk, and Marmite until fully combined. Tip: Warm the Marmite slightly for easier mixing.
4. Gently fold the wet ingredients into the dry ingredients until just combined; overmixing leads to tough muffins.
5. Stir in the crumbled bacon and brown sugar, reserving a bit of bacon for garnish.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle the reserved bacon on top.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the tin halfway through for even baking.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack. Tip: They’re best enjoyed warm, when the flavors are most vibrant.

Let these muffins surprise you with their depth, the Marmite’s richness playing off the bacon’s smokiness. Perfect alongside a sharp cheddar or simply savored with a cup of strong coffee, they’re a nod to mornings well spent.

Marmite hummus

Amidst the quiet hum of the kitchen, where time seems to stretch and bend, there’s something deeply comforting about blending the umami-rich depths of Marmite into the creamy embrace of hummus. This Marmite hummus is a testament to the beauty of unconventional pairings, offering a savory spread that’s both familiar and intriguingly new.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed (reserve liquid)
• 1/4 cup tahini (stir well before using)
• 2 tbsp lemon juice (freshly squeezed for brightness)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp Marmite (adjust to taste for intensity)
• 1 clove garlic, minced (or 1/2 tsp garlic powder for a milder flavor)
• 1/2 tsp ground cumin (toasted for depth)
• Salt to taste (start with a pinch and adjust)
• 2-3 tbsp reserved chickpea liquid (as needed for consistency)

Instructions

1. In a food processor, combine the chickpeas, tahini, lemon juice, olive oil, Marmite, garlic, and cumin. Process on high until the mixture starts to come together, about 1 minute.
2. Scrape down the sides of the bowl with a spatula. With the processor running, slowly add the reserved chickpea liquid, 1 tablespoon at a time, until the hummus reaches your desired consistency. Process for another 2 minutes until smooth and creamy.
3. Taste the hummus and adjust the seasoning with salt or more Marmite if needed. For a smoother texture, process for an additional minute.
4. Transfer the hummus to a serving bowl. Drizzle with a little olive oil and a sprinkle of cumin for garnish.

Whispering of earthy tones and a velvety texture, this Marmite hummus is a bold departure from the ordinary. Serve it with warm pita bread or as a daring dip for crisp vegetables, and let its rich, umami character unfold with each bite.

Marmite mac and cheese

Comfort comes in many forms, and today, it finds its way into a bowl of Marmite mac and cheese, a dish that marries the creamy familiarity of classic macaroni with the umami depth of Marmite. It’s a recipe that invites curiosity and comfort in equal measure.

Ingredients

• 8 oz elbow macaroni (or any small pasta shape)
• 2 tbsp unsalted butter (for a richer flavor, use European-style butter)
• 2 tbsp all-purpose flour (to thicken the sauce evenly)
• 2 cups whole milk (warmed slightly to prevent clumping)
• 2 cups sharp cheddar cheese, shredded (for best meltability, shred it yourself)
• 1 tsp Marmite (adjust to taste, start with less if unsure)
• 1/2 tsp mustard powder (adds a subtle tang)
• 1/4 tsp smoked paprika (for a hint of warmth)
• Salt to taste (Marmite is salty, so adjust carefully)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook according to package instructions until al dente, about 8 minutes. Drain and set aside.
2. In the same pot, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to form a roux.
3. Gradually whisk in the warm milk, ensuring no lumps form. Cook for 3-4 minutes until the mixture thickens slightly.
4. Reduce heat to low. Stir in the shredded cheddar cheese, Marmite, mustard powder, and smoked paprika until the cheese is fully melted and the sauce is smooth.
5. Add the cooked macaroni to the cheese sauce, stirring gently to coat each piece evenly. Cook for an additional 2 minutes to let the flavors meld.
6. Remove from heat. Taste and adjust seasoning with salt if needed, remembering the Marmite adds saltiness.

This Marmite mac and cheese emerges with a velvety sauce clinging to each noodle, offering a comforting chew with every bite. The Marmite introduces a savory complexity that elevates the dish beyond the ordinary. Try serving it with a sprinkle of crispy breadcrumbs or a side of roasted vegetables for a delightful contrast in textures.

Marmite popcorn

Sometimes, the simplest snacks carry the most unexpected twists, like this Marmite popcorn that dances on the edge of savory and umami, perfect for those quiet evenings when you crave something uniquely comforting.

Ingredients

• 1/2 cup popcorn kernels (or enough to fill your pot in a single layer)
• 2 tbsp unsalted butter (melted, for a richer flavor)
• 1 tbsp Marmite (adjust to taste, as its flavor is potent)
• 1 tbsp neutral oil (like canola or vegetable, for popping)
• 1/4 tsp salt (fine grain, to blend smoothly)

Instructions

1. Heat the oil in a large pot over medium heat for about 2 minutes, until it shimmers slightly.
2. Add the popcorn kernels in a single layer, cover with a lid, and shake gently to coat them in oil.
3. Listen for the pops to slow to about 2 seconds apart, then remove from heat immediately to prevent burning.
4. Transfer the popped corn to a large bowl, drizzle with melted butter, and toss gently to coat evenly.
5. Sprinkle the Marmite and salt over the popcorn, then toss again until every piece is lightly dressed.
6. Let it sit for a minute to allow the flavors to meld together before serving.

The Marmite popcorn emerges with a crispy texture, each bite layered with deep, savory notes that contrast beautifully with the light crunch. Try serving it alongside a cold beer or as a bold alternative to traditional movie snacks.

Summary

Brimming with unique flavors, our roundup of 18 Savory Marmite Recipes offers something for every home cook to explore. From hearty breakfasts to cozy dinners, these dishes showcase Marmite’s versatile charm. We’d love to hear which recipe stole your heart—drop a comment below! Don’t forget to share your culinary adventures with friends by pinning this article on Pinterest. Happy cooking!