Kick your cooking up a notch with the bold, umami punch of Marmite! Whether you’re a longtime fan or just curious about this savory spread, these 18 recipes—from cozy dinners to easy snacks—will show you how to transform everyday meals into flavor-packed delights. Ready to explore? Let’s dive in and discover your new favorite way to cook with Marmite!
Marmite and Cheese Toastie
Nope, we’re not playing it safe today, folks! We’re diving headfirst into that glorious, divisive spread that makes Brits swoon and Americans suspicious—Marmite. But when you slap it between buttery bread with a mountain of melty cheddar and give it a good toast, magic happens. Trust me, this Marmite and Cheese Toastie is about to become your new favorite love-it-or-hate-it obsession.
Ingredients
– 2 slices of thick-cut sourdough bread (the chewy kind holds up best against the gooey cheese)
– 2 tablespoons salted butter, softened (room temp butter spreads like a dream without tearing the bread)
– 1 teaspoon Marmite (a little goes a long way—this is the flavor bomb, so don’t be shy but don’t drown it)
– 1 cup shredded sharp cheddar cheese (I always grab the block and shred it myself for maximum meltiness)
Instructions
1. Spread 1 tablespoon of softened salted butter evenly on one side of each slice of sourdough bread.
2. Flip both slices over so the unbuttered sides face up.
3. Spread 1 teaspoon of Marmite thinly across the unbuttered side of one bread slice—coverage is key, but don’t glob it on.
4. Sprinkle 1 cup of shredded sharp cheddar cheese evenly over the Marmite-coated bread.
5. Place the second bread slice on top, unbuttered side facing down, so the buttered sides are on the outside.
6. Heat a non-stick skillet over medium heat for 2 minutes until a drop of water sizzles on contact.
7. Place the assembled sandwich in the skillet and cook for 3–4 minutes until the bottom is golden brown and crispy.
8. Carefully flip the sandwich using a spatula and cook for another 3–4 minutes until the second side is golden brown and the cheese is fully melted.
9. Remove the toastie from the skillet and let it rest for 1 minute on a cutting board to set the cheese.
10. Slice the toastie in half diagonally with a sharp knife for that classic, Instagram-ready look.
This toastie delivers a crispy, buttery crunch that gives way to an oozy, savory center where the sharp cheddar and umami-packed Marmite collide. Try dunking it in a bowl of creamy tomato soup for the ultimate cozy combo, or just devour it straight—no judgment here.
Marmite Roasted Potatoes
Ready to transform your spud game from meh to magnificent? These Marmite Roasted Potatoes are the crispy, savory revelation your taste buds didn’t know they were desperately craving—trust me, they’ll convert even the most skeptical Marmite newbies into full-blown addicts.
Ingredients
– 2 pounds Yukon Gold potatoes, peeled and chopped into 1-inch chunks (their creamy interior makes for the dreamiest texture)
– 3 tablespoons extra virgin olive oil (my go-to for that golden, crispy magic)
– 2 tablespoons Marmite (don’t be shy—this sticky, savory powerhouse is the star)
– 1 teaspoon kosher salt (I always use this for its clean, even seasoning)
– ½ teaspoon freshly ground black pepper (freshly cracked makes all the difference)
Instructions
1. Preheat your oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.
2. Place the peeled, chopped potatoes in a large pot and cover with cold water by 1 inch.
3. Bring the potatoes to a boil over high heat, then reduce to a simmer and cook for exactly 8 minutes—they should be tender on the outside but still firm in the center.
4. Tip: Parboiling the potatoes creates a fluffy surface that crisps up beautifully in the oven.
5. Drain the potatoes thoroughly in a colander and let them steam-dry for 2 minutes.
6. Return the potatoes to the dry pot and shake vigorously for 15 seconds to roughen the edges.
7. In a small bowl, whisk together the olive oil, Marmite, salt, and pepper until fully combined.
8. Pour the Marmite mixture over the potatoes and toss gently with a rubber spatula until every piece is evenly coated.
9. Tip: Coating the potatoes while they’re still warm helps the Marmite cling perfectly.
10. Spread the potatoes in a single layer on the prepared baking sheet, ensuring they aren’t crowded.
11. Roast in the preheated oven for 25 minutes, then flip each potato with tongs.
12. Continue roasting for another 15–20 minutes, until deeply golden and crispy all over.
13. Tip: Flipping halfway ensures even browning and prevents any sad, soft spots.
14. Remove from the oven and let rest for 5 minutes before serving.
Knockout crispy on the outside and fluffy within, these potatoes deliver an umami punch that’s downright addictive. Serve them piled high alongside a juicy roast chicken or crumbled over a salad for a savory crunch that’ll have everyone begging for the recipe.
Marmite Glazed Chicken Wings
Crispy, sticky, and unapologetically bold, these Marmite-glazed chicken wings are here to convert the haters and thrill the brave. Forget everything you thought you knew about that divisive British spread—we’re transforming it into a glossy, umami-packed glaze that clings to perfectly roasted wings. Trust me, by the time these come out of the oven, you’ll be fighting off friends (and maybe even yourself) for the last one.
Ingredients
– 2 lbs chicken wings, separated into drumettes and flats (I always pat them dry first for maximum crispiness)
– 2 tbsp olive oil (extra virgin is my go-to for that fruity kick)
– 1 tsp kosher salt (don’t skimp—it’s key for seasoning the skin)
– ½ tsp black pepper, freshly ground
– 3 tbsp Marmite (yes, the whole jar won’t judge you)
– 2 tbsp honey (local if you’ve got it, for a touch of floral sweetness)
– 2 tbsp soy sauce (I use reduced-sodium to control the salt level)
– 2 cloves garlic, minced (fresh only—none of that jarred stuff)
– 1 tbsp apple cider vinegar (for a subtle tang that cuts through the richness)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the chicken wings with olive oil, salt, and black pepper until evenly coated.
3. Arrange the wings in a single layer on the prepared baking sheet, making sure they aren’t touching.
4. Roast the wings for 35 minutes, flipping them halfway through, until the skin is golden and crispy.
5. While the wings roast, whisk together Marmite, honey, soy sauce, minced garlic, and apple cider vinegar in a small saucepan over medium heat.
6. Bring the glaze to a simmer, stirring constantly, and cook for 2 minutes until slightly thickened. (Tip: Don’t walk away—this glaze can bubble over fast!)
7. Remove the wings from the oven and transfer them to a clean bowl.
8. Pour the warm glaze over the wings and toss vigorously to coat every nook and cranny. (Tip: Work quickly while the glaze is hot for the best adhesion.)
9. Return the glazed wings to the baking sheet and roast for another 8–10 minutes, until the glaze is sticky and caramelized.
10. Let the wings rest for 5 minutes before serving. (Tip: This rest time lets the glaze set so it doesn’t slide off.)
Vibrantly sticky and packed with savory depth, these wings boast a crackly exterior that gives way to juicy, tender meat inside. Serve them piled high on a platter with extra napkins—because things are about to get gloriously messy—or alongside a crisp celery salad to balance the richness.
Marmite and Cheddar Scones
Scones that taste like they’ve been eavesdropping on British teatime gossip? You’ve found them. These Marmite and Cheddar Scones are the savory, umami-packed rebels of the pastry world—perfect for anyone who thinks breakfast should come with a cheeky wink and a bold flavor punch.
Ingredients
– 2 cups all-purpose flour (I swear by King Arthur for that perfect fluff)
– 1 tablespoon baking powder (freshness is key—no sad, clumpy stuff)
– 1/2 teaspoon salt (fine sea salt, because we’re fancy like that)
– 1/4 cup cold unsalted butter, cubed (keep it chilly for flaky layers)
– 1 cup shredded sharp cheddar cheese (extra sharp, because subtlety is overrated)
– 1 large egg, preferably room temp for easier mixing
– 1/2 cup whole milk (the richer, the better—skim milk need not apply)
– 2 tablespoons Marmite (don’t be shy; this is the flavor MVP)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
3. Add the cold, cubed butter to the dry ingredients and use your fingertips to rub it in until the mixture resembles coarse crumbs—this ensures those dreamy, flaky layers.
4. Stir in the shredded sharp cheddar cheese until evenly distributed.
5. In a separate small bowl, whisk the room temperature egg and whole milk together until smooth.
6. Add the Marmite to the wet ingredients and whisk vigorously until fully incorporated—no one wants a Marmite surprise lump!
7. Pour the wet mixture into the dry ingredients and gently mix with a fork until just combined; overmixing leads to tough scones, so show some restraint.
8. Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick circle.
9. Use a 2.5-inch round cutter to cut out scones, pressing straight down without twisting to help them rise evenly.
10. Place the scones on the prepared baking sheet, spacing them about 1 inch apart.
11. Bake for 12-15 minutes, or until golden brown and firm to the touch—peek at the 12-minute mark to avoid overbaking.
12. Transfer the scones to a wire rack and let them cool for at least 5 minutes before serving. Now, these scones boast a crumbly, tender texture with a savory kick that’ll make your taste buds do a happy dance. Serve them warm with a slather of butter for breakfast, or get creative and pair them with a hearty soup for a cozy lunch—they’re basically edible hugs.
Marmite Butter Pasta
Prepare to have your pasta world delightfully turned upside down with this unexpectedly brilliant creation. Marmite butter pasta sounds like something a college student would invent during a pantry emergency, but trust me—this savory, umami-packed dish will become your new weeknight obsession faster than you can say “more please!”
Ingredients
- 8 oz dried spaghetti (the good stuff—I’m partial to De Cecco for that perfect al dente bite)
- 4 tablespoons unsalted butter (salted works too, but I like controlling the salt level myself)
- 2 tablespoons Marmite (don’t be shy—this sticky, savory spread is the star of the show)
- 2 cloves garlic, minced (fresh only, please—none of that jarred nonsense)
- 1/4 cup reserved pasta water (this starchy liquid gold makes the sauce cling beautifully)
- 1/4 cup grated Parmesan cheese (the real deal, not the green can—your taste buds will thank you)
- Freshly ground black pepper (I always go heavy here—it cuts through the richness perfectly)
Instructions
- Bring a large pot of heavily salted water to a rolling boil over high heat—it should taste like the sea.
- Add 8 oz dried spaghetti to the boiling water and cook for exactly 8 minutes, stirring occasionally to prevent sticking.
- While pasta cooks, melt 4 tablespoons unsalted butter in a large skillet over medium-low heat—watch it carefully to prevent browning.
- Add 2 cloves minced garlic to the melted butter and cook for 1 minute until fragrant but not browned—burnt garlic is the enemy of good flavor.
- Whisk 2 tablespoons Marmite into the butter-garlic mixture until completely smooth and emulsified—this takes about 30 seconds of vigorous whisking.
- Reserve 1/4 cup of the starchy pasta water just before draining—this is your secret weapon for silky sauce.
- Drain the cooked spaghetti thoroughly, then immediately add it to the Marmite butter sauce in the skillet.
- Pour the reserved 1/4 cup pasta water into the skillet and toss continuously for 1 minute until the sauce coats every strand—the starch will thicken the sauce perfectly.
- Remove the skillet from heat and stir in 1/4 cup grated Parmesan cheese until melted and incorporated.
- Season generously with freshly ground black pepper—I typically do about 10 twists of the mill.
You’ll marvel at how the Marmite creates this incredible savory depth that clings to every noodle, while the butter and Parmesan add just enough richness to balance the intensity. Try topping it with a soft-boiled egg for extra decadence, or serve alongside a simple green salad to cut through the umami punch—either way, prepare for your new favorite comfort food revelation.
Marmite Beef Stew
Ready to rock your taste buds with something gloriously unconventional? This Marmite Beef Stew is the ultimate cozy hug in a bowl, turning that polarizing pantry staple into a rich, umami-packed superstar that’ll have even the skeptics begging for seconds.
Ingredients
– 2 lbs beef chuck, cut into 1-inch cubes (go for well-marbled—it’s worth the splurge for melt-in-your-mouth tenderness)
– 2 tbsp extra virgin olive oil (my trusty sidekick for searing, always within arm’s reach)
– 1 large yellow onion, diced (because no stew starts without this aromatic foundation)
– 3 cloves garlic, minced (freshly crushed, please—jarred just doesn’t hit the same)
– 2 large carrots, sliced into ½-inch coins (they add a sweet crunch that balances the deep flavors)
– 2 cups beef broth (I opt for low-sodium to let the Marmite shine without over-salting)
– 1 tbsp Marmite (don’t be shy—this sticky, savory gem is the secret weapon!)
– 1 tsp dried thyme (a humble herb that whispers earthy notes into every bite)
– Salt and black pepper (freshly ground pepper is non-negotiable for that peppery kick)
Instructions
1. Pat the beef cubes completely dry with paper towels—this is my golden rule for a killer sear, not a steam.
2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
3. Sear the beef in a single layer, working in batches to avoid crowding, for 3–4 minutes per side until deeply browned.
4. Transfer the seared beef to a plate, leaving those glorious browned bits (aka flavor gold) in the pot.
5. Add the diced onion to the pot and sauté for 5 minutes, stirring occasionally, until softened and translucent.
6. Stir in the minced garlic and cook for 1 minute until fragrant—just until you catch that irresistible aroma.
7. Toss in the carrot coins and dried thyme, stirring to coat everything in the savory onion-garlic mix.
8. Pour in the beef broth, using a wooden spoon to scrape up all the browned bits from the bottom of the pot.
9. Whisk in the Marmite until fully dissolved—trust me, it’ll transform the broth into a rich, umami elixir.
10. Return the seared beef and any accumulated juices to the pot, bringing the stew to a gentle boil.
11. Reduce the heat to low, cover the pot, and let it simmer for 2 hours until the beef is fork-tender.
12. Season with salt and freshly ground black pepper to taste, remembering the Marmite already brings saltiness. The beef should shred easily with a fork, swimming in a thick, glossy gravy that clings to every vegetable. Serve it over creamy mashed potatoes or crusty bread to sop up every last drop—this stew is a bold, savory masterpiece that turns Marmite fear into pure obsession.
Marmite and Onion Gravy
Who knew that the controversial British spread could transform into America’s next favorite comfort sauce? Welcome to Marmite and Onion Gravy—the umami-packed, savory superstar that’ll have you ditching boring brown gravy forever. This magical elixir turns skeptical side-eyes into enthusiastic second helpings with its deep, complex flavor that’s anything but basic.
Ingredients
- 2 large yellow onions, thinly sliced (the more layers, the more flavor drama!)
- 3 tablespoons unsalted butter (because everything’s better with butter)
- 2 tablespoons all-purpose flour (the trusty thickener that never lets us down)
- 2 cups beef broth (I prefer low-sodium so I can control the salt level)
- 1 tablespoon Marmite (don’t be shy—this is where the magic happens)
- 1 tablespoon Worcestershire sauce (for that extra savory punch)
- 1 teaspoon fresh thyme leaves (fresh herbs make all the difference here)
- Freshly ground black pepper (I’m generous with this—it balances the saltiness perfectly)
Instructions
- Melt the butter in a large skillet over medium heat until it’s bubbling but not brown, about 2 minutes.
- Add the sliced onions and cook while stirring frequently until they turn translucent, approximately 5-7 minutes.
- Reduce heat to medium-low and continue cooking the onions, stirring every 2-3 minutes, until they become deeply golden brown and caramelized, about 20-25 minutes total. Tip: Don’t rush the caramelization—low and slow develops the best flavor.
- Sprinkle the flour evenly over the caramelized onions and cook while stirring constantly for exactly 1 minute to remove the raw flour taste.
- Gradually pour in the beef broth while whisking continuously to prevent lumps from forming.
- Add the Marmite, Worcestershire sauce, and fresh thyme leaves to the skillet. Tip: Whisk the Marmite into a small amount of hot broth first to help it dissolve smoothly.
- Bring the mixture to a gentle boil over medium heat, then immediately reduce to a simmer.
- Simmer the gravy uncovered for 8-10 minutes, stirring occasionally, until it thickens to coat the back of a spoon. Tip: If it gets too thick, add more broth 1 tablespoon at a time until desired consistency.
- Season with freshly ground black pepper to your preference and remove from heat.
You’ll marvel at how this gravy transforms from thin liquid to velvety perfection. Your mashed potatoes will weep with joy when smothered in this umami bomb, and roasted meats will find their soulmate in this deeply savory sauce. Yes, this gravy might just become the star of your dinner table—stealing the spotlight from whatever it’s poured over!
Marmite Popcorn
Who says movie night can’t get a British twist? We’re taking your basic popcorn from bland to grand with a controversial condiment that divides households faster than pineapple on pizza. Welcome to Marmite Popcorn—the salty, savory, umami bomb that’ll have you questioning why you ever settled for plain butter.
Ingredients
– 1/2 cup popcorn kernels (I always go for the butterfly-style—they catch that glorious Marmite coating better)
– 3 tablespoons coconut oil (the secret to that perfect theater-style pop)
– 2 tablespoons unsalted butter (melted and ready for action)
– 1 tablespoon Marmite (don’t be shy—this is where the magic happens)
– 1/4 teaspoon garlic powder (because everything’s better with garlic)
– 1/4 teaspoon smoked paprika (for that subtle smoky whisper)
Instructions
1. Heat a large pot with a tight-fitting lid over medium-high heat for 2 minutes until warm to the touch.
2. Add 3 tablespoons of coconut oil to the pot along with 3 test popcorn kernels.
3. Cover the pot and wait until all 3 test kernels pop completely—this is your visual cue that the oil is at the perfect 350-375°F temperature.
4. Immediately pour in the remaining 1/2 cup popcorn kernels and cover the pot securely.
5. Shake the pot continuously for 4-5 minutes until the popping slows to 2-3 seconds between pops.
6. Remove from heat and let sit for 30 seconds to catch any final stragglers.
7. In a small microwave-safe bowl, melt 2 tablespoons unsalted butter in 15-second intervals until fully liquid.
8. Whisk 1 tablespoon Marmite into the melted butter until completely smooth and incorporated.
9. Drizzle the Marmite-butter mixture evenly over the hot popcorn while tossing with a large spoon.
10. Sprinkle 1/4 teaspoon garlic powder and 1/4 teaspoon smoked paprika over the popcorn while continuing to toss for even distribution.
11. Spread the coated popcorn in a single layer on a baking sheet and let cool for 5 minutes to allow the coating to set.
Venture beyond basic snack territory with this gloriously sticky, savory creation. The popcorn emerges with an addictive crunch that gives way to Marmite’s deep umami punch, while the smoked paprika adds a subtle smoky finish that’ll have you licking your fingers clean. Serve it alongside a crisp lager during game day or pack it for your next outdoor movie screening—just be prepared to share the recipe when everyone asks what that incredible smell is.
Marmite Fried Rice
Prepare to have your fried rice world deliciously turned upside down! This Marmite Fried Rice is the rebellious cousin of your standard takeout order, bringing that umami-packed, love-it-or-hate-it punch to a dish you thought you knew. It’s the culinary equivalent of finding a twenty-dollar bill in an old jacket—unexpected, thrilling, and makes everything better.
Ingredients
- 2 cups day-old jasmine rice (trust me, fresh rice turns to mush)
- 2 tbsp vegetable oil (the high smoke point is your friend for stir-frying)
- 2 large eggs, whisked (I like them at room temp for a fluffier scramble)
- 1 tbsp Marmite (don’t be shy—this is the flavor MVP)
- 1/2 cup frozen peas (no thawing needed, they cook in a flash)
- 2 green onions, thinly sliced (save the green parts for a fresh garnish)
- 1 tbsp soy sauce (for that extra salty kick)
Instructions
- Heat a large wok or skillet over medium-high heat until a drop of water sizzles and evaporates on contact.
- Add 2 tbsp vegetable oil and swirl to coat the pan evenly.
- Pour in your whisked eggs and let them set for 15 seconds before scrambling with a spatula until just cooked through, about 1 minute.
- Tip: Push the eggs to one side of the pan to make room for the next ingredients—this keeps everything from stewing.
- Add the 2 cups of day-old rice to the empty side of the pan, using the spatula to break up any clumps.
- Stir-fry the rice for 2 minutes until it starts to get slightly crispy in spots.
- Add 1 tbsp Marmite and 1 tbsp soy sauce directly over the rice, stirring vigorously to coat every grain evenly.
- Tip: If the Marmite is stubborn, add a teaspoon of hot water to help it loosen up and distribute.
- Toss in the 1/2 cup frozen peas and the white parts of your sliced green onions, cooking for another 2 minutes until the peas are bright green and tender.
- Return the scrambled eggs to the main mixture, stirring to combine everything thoroughly.
- Tip: Taste and adjust seasoning now—if you’re feeling bold, an extra half teaspoon of Marmite never hurt anyone.
- Remove from heat and fold in the reserved green onion tops for a fresh, crisp finish.
And just like that, you’ve got a bowl of pure comfort with a rebellious streak. The rice is satisfyingly chewy with crispy bits, while the Marmite delivers a deep, savory flavor that’s oddly addictive. Serve it topped with a fried egg for extra decadence, or pack it cold for a next-level lunch that’ll make your coworkers jealous.
Marmite Deviled Eggs
Who knew that Britain’s most controversial spread could transform America’s favorite party appetizer into something truly unforgettable? Welcome to Marmite Deviled Eggs—the divisive delight that will have your guests either declaring eternal devotion or dramatically clutching their pearls. These aren’t your grandma’s deviled eggs (unless your grandma happens to be a punk rock chef with questionable taste in condiments).
Ingredients
– 6 large eggs (I prefer room temperature eggs here—they peel so much cleaner)
– 1/4 cup mayonnaise (Duke’s is my Southern go-to for that perfect tang)
– 1 tablespoon Marmite (brace yourself, this stuff is potent)
– 1 teaspoon Dijon mustard (the grainy kind adds nice texture)
– 1/4 teaspoon smoked paprika (plus extra for that pretty dusting at the end)
– Fresh chives for garnish (scissors beat knives for quick chopping)
Instructions
1. Place 6 large eggs in a single layer in a saucepan and cover with cold water by 1 inch.
2. Bring water to a rolling boil over high heat, then immediately cover and remove from heat.
3. Let eggs sit in hot water for exactly 12 minutes—this timing gives you perfect yolks without that gray ring.
4. Transfer eggs to an ice water bath and let cool completely for 15 minutes.
5. Gently tap each egg on the counter and roll to crack the shell completely.
6. Peel eggs under cool running water—the water helps separate the membrane for cleaner peeling.
7. Slice eggs in half lengthwise and carefully pop out the yolks into a medium bowl.
8. Arrange the empty egg white halves on a serving platter.
9. Mash the yolks with a fork until they resemble fine crumbs.
10. Add 1/4 cup mayonnaise, 1 tablespoon Marmite, and 1 teaspoon Dijon mustard to the yolks.
11. Mix vigorously until completely smooth and creamy—no one wants lumpy deviled eggs.
12. Stir in 1/4 teaspoon smoked paprika until evenly incorporated.
13. Spoon or pipe the yolk mixture back into the egg white cavities.
14. Sprinkle with additional smoked paprika and garnish with chopped fresh chives.
15. Chill in refrigerator for at least 30 minutes before serving to let flavors meld. The savory, umami-packed filling creates this incredible contrast against the cool, firm egg whites that will make Marmite skeptics into converts. Try serving these on a dark slate board with tiny flags that say ‘Love It or Hate It’—because let’s be real, there’s no middle ground with these bold little flavor bombs.
Marmite and Mushroom Risotto
Skeptical about Marmite? Prepare to have your taste buds utterly converted by this umami-packed risotto that transforms the controversial spread into culinary gold. This Marmite and Mushroom Risotto delivers a savory punch that’ll make you wonder why you ever doubted this British pantry staple—it’s comfort food with a bold, unexpected twist that’ll have you scraping the pot clean.
Ingredients
- 1 cup Arborio rice (non-negotiable for that creamy texture!)
- 8 oz cremini mushrooms, sliced (baby bellas work wonders here)
- 1 medium yellow onion, finely diced (no big chunks allowed)
- 3 cloves garlic, minced (fresh only—jarred garlic is a crime in this dish)
- 4 cups vegetable broth, kept at a steady simmer (hot broth is the risotto secret weapon)
- 1/2 cup dry white wine (something you’d actually drink, please)
- 2 tbsp unsalted butter (salted will throw off the Marmite balance)
- 1 tbsp Marmite (be brave—it’s the star!)
- 1/2 cup grated Parmesan cheese (the real stuff, not the green can)
- 2 tbsp extra virgin olive oil (my go-to for sautéing)
- 1 tsp fresh thyme leaves (dried in a pinch, but fresh is best)
Instructions
- Heat 2 tbsp olive oil in a large, heavy-bottomed pot over medium heat until shimmering.
- Add diced onion and cook for 4-5 minutes until translucent, stirring frequently to prevent burning.
- Stir in minced garlic and cook for exactly 1 minute until fragrant but not browned.
- Add sliced mushrooms and cook for 6-7 minutes until they’ve released their liquid and turned golden brown.
- Stir in Arborio rice and toast for 2 minutes, coating each grain in oil until slightly translucent at the edges.
- Pour in 1/2 cup white wine and cook while stirring constantly until completely absorbed, about 2 minutes.
- Add 1 ladle (about 3/4 cup) of simmering vegetable broth and stir continuously until nearly absorbed.
- Repeat adding broth one ladle at a time, stirring constantly and waiting until each addition is almost absorbed before adding the next—this should take about 18-20 minutes total.
- When rice is al dente and creamy, remove from heat and stir in 2 tbsp butter, 1 tbsp Marmite, and 1/2 cup Parmesan until fully incorporated.
- Fold in fresh thyme leaves and let rest for 2 minutes off heat before serving.
Miraculously creamy with just the right chew, this risotto delivers deep, savory notes that make Marmite skeptics into believers. The mushrooms add an earthy counterpoint to the intense umami, creating a dish that’s sophisticated enough for date night but comforting enough for solo bowl-scraping sessions. Try topping with an extra sprinkle of Parmesan and a drizzle of olive oil for that restaurant-worthy finish.
Marmite Roasted Nuts
Prepare to have your snack world deliciously divided with these Marmite roasted nuts that will make you question every bland trail mix you’ve ever endured. This savory, umami-packed creation transforms ordinary nuts into an addictive treat that’s perfect for when you want something salty, crunchy, and utterly unforgettable.
Ingredients
- 2 cups mixed raw nuts (I always go heavy on the cashews because they soak up flavor like little sponges)
- 2 tablespoons unsalted butter, melted (salted works too if you’re feeling rebellious)
- 1 tablespoon Marmite (don’t be shy – this is where the magic happens)
- 1 teaspoon Worcestershire sauce (the secret umami booster)
- ½ teaspoon smoked paprika (for that subtle smoky whisper)
- ¼ teaspoon garlic powder (because everything’s better with garlic)
Instructions
- Preheat your oven to 325°F and line a baking sheet with parchment paper – this prevents sticking and makes cleanup a breeze.
- In a medium bowl, whisk together the melted butter, Marmite, Worcestershire sauce, smoked paprika, and garlic powder until completely smooth and well combined.
- Add the mixed raw nuts to the bowl and toss thoroughly with a spatula until every nut is evenly coated with the Marmite mixture.
- Spread the coated nuts in a single layer on your prepared baking sheet, making sure they’re not crowded – this ensures even roasting and maximum crunch.
- Bake for 15-18 minutes, stirring halfway through, until the nuts are fragrant and golden brown with a slightly darkened coating.
- Remove from the oven and let the nuts cool completely on the baking sheet – they’ll crisp up as they cool, so resist the temptation to snack immediately!
You’ll be rewarded with nuts that shatter with the perfect crunch, delivering that iconic Marmite savoriness balanced by smoky paprika and garlic. These are dangerously addictive sprinkled over salads, fantastic with beer, or simply devoured by the handful while binge-watching your favorite show.
Marmite Bread Rolls
Y’all ready to meet the most deliciously controversial bread roll that’ll have your taste buds doing a happy dance? These Marmite bread rolls are the ultimate savory treat that converts even the most skeptical eaters—trust me, I’ve won over plenty of Marmite-phobes with these golden beauties. They’re the perfect combination of fluffy interior and that unmistakable umami kick that makes you go back for seconds (and thirds).
Ingredients
– 3 ½ cups all-purpose flour (I always use King Arthur for that perfect rise)
– 1 cup warm water at 110°F (test it on your wrist like a baby bottle—should feel comfortably warm)
– 2 tbsp unsalted butter, softened (room temp makes it easier to incorporate)
– 2 tbsp Marmite (don’t be shy now—this is where the magic happens)
– 1 packet active dry yeast (check the expiration date—old yeast is sad yeast)
– 1 tsp sugar (just enough to wake up the yeast)
– 1 tsp salt (I prefer fine sea salt for even distribution)
– 1 large egg, beaten (for that gorgeous golden finish)
Instructions
1. Combine warm water, sugar, and yeast in a large bowl and let sit for 5 minutes until foamy.
2. Mix in softened butter, Marmite, and salt until fully incorporated.
3. Gradually add flour while stirring with a wooden spoon until a shaggy dough forms.
4. Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover with a damp kitchen towel, and let rise in a warm spot for 1 hour until doubled in size.
6. Punch down the dough to release air bubbles and divide into 12 equal portions.
7. Shape each portion into smooth balls and place on a parchment-lined baking sheet 2 inches apart.
8. Cover rolls with the damp towel and let rise for 30 minutes until puffy.
9. Preheat oven to 375°F during the final 10 minutes of rising.
10. Brush rolls gently with beaten egg using a pastry brush for even coverage.
11. Bake for 18-20 minutes until deep golden brown and sound hollow when tapped.
12. Transfer to a wire rack and let cool for at least 15 minutes before serving.
Unbelievably good doesn’t even begin to cover it—these rolls have that perfect chewy crust giving way to a soft, pillowy interior with Marmite’s savory magic running through every bite. Try splitting one warm and slathering with more butter that melts into all those nooks and crannies, or use them as the ultimate vehicle for your favorite soup dunking adventures.
Marmite BBQ Sauce
Marmite BBQ Sauce might sound like a culinary dare, but trust me, this savory-sweet concoction is about to become your grill’s new best friend. It’s the rebellious cousin of traditional barbecue sauce, bringing a bold, umami-packed punch that’ll make your taste buds do a happy dance—no yeast-extract fears allowed!
Ingredients
- 1 cup ketchup (I always grab the no-high-fructose-corn-syrup kind for a cleaner sweetness)
- 1/4 cup apple cider vinegar (the unfiltered, “mother”-included type adds a nice tangy complexity)
- 2 tbsp Marmite (don’t be shy—this jar of savory magic is the star!)
- 1/4 cup brown sugar, packed (dark brown gives a deeper molasses vibe, but light works too)
- 2 tbsp Worcestershire sauce (I opt for the classic Lea & Perrins for that authentic zing)
- 1 tsp smoked paprika (this is my secret weapon for that campfire-smoke essence without a grill)
- 1/2 tsp garlic powder (fresh minced garlic can clump, so powder blends seamlessly here)
- 1/4 tsp black pepper, freshly ground (because pre-ground just doesn’t have the same oomph)
- 1/4 cup water (to help everything meld without getting too thick too fast)
Instructions
- Combine the ketchup, apple cider vinegar, Marmite, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, black pepper, and water in a medium saucepan.
- Place the saucepan over medium heat and whisk continuously for 1 minute to fully incorporate the Marmite and dissolve the brown sugar. Tip: Whisking prevents the Marmite from sticking to the bottom and ensures a smooth, lump-free base.
- Bring the mixture to a gentle simmer, then immediately reduce the heat to low. Tip: A low simmer prevents scorching and allows the flavors to develop without burning the sugars.
- Simmer uncovered for 15–20 minutes, stirring every 3–4 minutes, until the sauce thickens enough to coat the back of a spoon. Tip: To test, dip a spoon into the sauce—if it leaves a clear trail when you run your finger through it, it’s ready.
- Remove the saucepan from the heat and let the sauce cool completely in the pan for about 30 minutes before using or storing.
This sauce emerges gloriously thick and glossy, with a deep, savory undertone from the Marmite that plays perfectly against the sweet-smoky notes. Slather it on grilled chicken wings for a sticky, finger-licking glaze, or stir a spoonful into baked beans to elevate them from humble side to standout star.
Marmite Scrambled Eggs
Tired of the same old boring scrambled eggs? This Marmite-spiked version is about to become your breakfast game-changer—it’s the umami-packed, savory twist your mornings desperately need, and it’s so easy you can nail it even before your coffee kicks in.
Ingredients
– 4 large eggs (I prefer room temp eggs here—they scramble more evenly and cook up fluffier)
– 1 tablespoon unsalted butter (because everything’s better with butter, right?)
– 1 teaspoon Marmite (the secret weapon for that deep, savory punch—don’t be shy!)
– 2 tablespoons whole milk (a splash for extra creaminess, though half-and-half works in a pinch)
– 1/4 teaspoon black pepper (freshly cracked, please—it makes all the difference)
– Pinch of salt (Marmite’s salty, so go light and adjust later)
Instructions
1. Crack the 4 large eggs into a medium bowl.
2. Add the 2 tablespoons of whole milk to the eggs.
3. Whisk the eggs and milk vigorously for about 30 seconds until fully combined and slightly frothy—this incorporates air for fluffier eggs.
4. Stir in the 1 teaspoon of Marmite until evenly distributed and no streaks remain.
5. Heat a non-stick skillet over medium-low heat for 2 minutes until warm.
6. Add the 1 tablespoon of unsalted butter to the skillet and let it melt completely, swirling to coat the pan.
7. Pour the egg mixture into the skillet once the butter is foamy but not browned.
8. Let the eggs sit undisturbed for 20 seconds to set slightly at the edges.
9. Gently push the eggs from the edges toward the center with a spatula every 15 seconds, creating soft curds.
10. Continue cooking for 3–4 minutes total until the eggs are creamy and just set, but still slightly wet—overcooking makes them rubbery, so pull them off the heat a touch early.
11. Season with the 1/4 teaspoon of black pepper and a pinch of salt, folding gently to incorporate.
12. Serve immediately for the best texture. Creamy, rich, and bursting with savory depth, these Marmite scrambled eggs are a flavor adventure. Try them piled on toasted sourdough with a sprinkle of chives, or fold them into a breakfast burrito for a seriously satisfying start to your day.
Marmite Lentil Soup
Never has a humble legume been so gloriously transformed! This Marmite Lentil Soup is the cozy hug your taste buds didn’t know they needed—a savory, umami-packed bowl of comfort that’ll make you wonder why you ever settled for boring soups. Trust me, this is the culinary equivalent of finding twenty bucks in your winter coat pocket.
Ingredients
– 1 tablespoon extra virgin olive oil (my go-to for that fruity kick)
– 1 medium yellow onion, diced (the sharper, the better for flavor foundation)
– 2 carrots, peeled and chopped into ¼-inch coins (I like them chunky for texture)
– 2 celery stalks, sliced (don’t skip these—they’re the flavor backbone)
– 3 garlic cloves, minced (fresh only, none of that jarred nonsense)
– 1 cup brown lentils, rinsed (these little guys are protein powerhouses)
– 6 cups vegetable broth (homemade if you’re fancy, boxed if you’re smart)
– 2 teaspoons Marmite (brace yourself, this is the magic potion)
– 1 bay leaf (the silent hero of simmering)
– ½ teaspoon black pepper (freshly ground, because we’re not savages)
Instructions
1. Heat 1 tablespoon olive oil in a large pot over medium heat for 2 minutes until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Toss in carrots and celery, cooking for another 4 minutes until slightly softened.
4. Stir in minced garlic and cook for 1 minute until fragrant (don’t let it burn—burnt garlic is sadness).
5. Add rinsed lentils to the pot, stirring to coat them in the vegetable mixture.
6. Pour in 6 cups vegetable broth, scraping any browned bits from the bottom (that’s flavor gold).
7. Whisk 2 teaspoons Marmite into the broth until fully dissolved (embrace the dark side).
8. Drop in 1 bay leaf and add ½ teaspoon black pepper.
9. Bring soup to a boil, then immediately reduce heat to low.
10. Cover and simmer for 35 minutes until lentils are tender but not mushy.
11. Remove bay leaf and discard (its work here is done).
12. Ladle soup into bowls, serving immediately while hot.
Craving something that sticks to your ribs? This soup delivers a velvety texture with lentils that hold their shape beautifully against the rich, savory broth. The Marmite works its umami magic, creating depth that makes each spoonful taste like it simmered for hours. Try topping it with crunchy croutons or a dollop of Greek yogurt for a contrast that’ll make your taste buds do a happy dance.
Marmite Glazed Salmon
Let’s be honest—most salmon recipes play it safe, but this Marmite-glazed version is here to shake up your dinner routine with a salty, umami punch that’ll make your taste buds do a happy dance. I promise, even Marmite skeptics will be converted after one bite of this sticky, savory goodness. Trust me, your weeknight dinner just got a major upgrade.
Ingredients
– 4 salmon fillets (about 6 oz each, skin-on for extra crispiness)
– 2 tbsp Marmite (don’t be shy—it’s the star!)
– 2 tbsp honey (I like local raw honey for a floral hint)
– 1 tbsp soy sauce (low-sodium is my go-to to control saltiness)
– 1 tbsp olive oil (extra virgin, because why not live a little?)
– 1 tsp lemon juice (freshly squeezed—bottled just won’t cut it)
– 1/4 tsp black pepper (freshly ground, please!)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper—this prevents sticking and makes cleanup a breeze.
2. Pat the salmon fillets dry with paper towels to ensure a crispy skin (tip: moisture is the enemy of crispiness!).
3. In a small bowl, whisk together Marmite, honey, soy sauce, olive oil, lemon juice, and black pepper until smooth.
4. Brush half of the Marmite glaze evenly over the salmon fillets, coating the top and sides.
5. Place the salmon skin-side down on the prepared baking sheet.
6. Bake for 12–15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.
7. Remove the salmon from the oven and brush with the remaining glaze.
8. Switch the oven to broil and broil the salmon for 1–2 minutes until the glaze is bubbly and caramelized (watch closely to avoid burning!).
9. Let the salmon rest for 2 minutes before serving to allow the juices to redistribute.
Marmite magic transforms this salmon into a glossy, savory masterpiece with a firm-yet-flaky texture that practically melts in your mouth. Serve it over a bed of creamy mashed potatoes to soak up every drop of that umami glaze, or flake it into a grain bowl for a next-level lunch. Either way, it’s a flavor adventure you’ll want to repeat ASAP.
Marmite Chocolate Brownies
Never have two ingredients seemed more like frenemies than Marmite and chocolate, but trust me—this unlikely duo creates brownies that will make your taste buds do a happy dance. These salty-sweet squares are the rebellious cousin of your standard brownie, delivering a flavor adventure that’s equal parts bold and comforting. If you’re ready to shake up your dessert game, let’s dive into this gloriously weird creation.
Ingredients
- 1 cup all-purpose flour (I always sift mine for that dreamy, lump-free texture)
- 3/4 cup unsweetened cocoa powder (the darker, the better—I’m a fan of Dutch-process for its intense flavor)
- 1/2 tsp baking powder (just a pinch to give these babies a subtle lift)
- 1/4 tsp salt (to balance the sweetness, because we’re fancy like that)
- 1 cup granulated sugar (for that classic brownie sweetness we all crave)
- 2 large eggs, at room temperature (they blend smoother—I leave mine on the counter for 30 minutes)
- 1/2 cup unsalted butter, melted (I brown mine lightly for a nutty twist, but straight-up melted works too)
- 2 tbsp Marmite (yes, really—embrace the umami magic!)
- 1 tsp vanilla extract (my secret weapon for depth—splash it in with confidence)
Instructions
- Preheat your oven to 350°F and grease an 8×8-inch baking pan—I line mine with parchment for easy lifting later.
- Whisk the flour, cocoa powder, baking powder, and salt in a medium bowl until no streaks remain.
- In a separate large bowl, vigorously mix the sugar, eggs, melted butter, Marmite, and vanilla until smooth and glossy.
- Tip: If the Marmite clumps, warm it slightly—it blends like a dream when it’s a bit gooey.
- Gradually fold the dry ingredients into the wet mixture with a spatula, stirring just until combined to avoid tough brownies.
- Spread the batter evenly into the prepared pan, smoothing the top with a spatula.
- Bake for 20–25 minutes, until a toothpick inserted into the center comes out with a few moist crumbs—not wet batter.
- Tip: Don’t overbake! These firm up as they cool, so err on the fudgy side.
- Let the brownies cool completely in the pan on a wire rack for at least 1 hour before slicing.
- Tip: For clean cuts, chill them briefly—cold brownies slice like a dream.
Rich, fudgy, and with a sneaky savory kick, these brownies are a texture lover’s dream—crisp on top, gooey in the middle. Serve them warm with a scoop of vanilla ice cream to contrast the Marmite’s umami, or crumble them over yogurt for a breakfast-for-dessert moment. Honestly, they’re so good, you might just start putting Marmite in everything.
Summary
Zesty and unforgettable, these 18 savory Marmite recipes prove that bold flavors can transform everyday cooking. Whether you’re a longtime fan or new to this umami powerhouse, there’s something here to excite your taste buds. Try a recipe that calls to you, leave a comment with your favorite, and don’t forget to share your culinary adventures by pinning this article on Pinterest!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
