Marmite and peanut butter on toast

For anyone wondering if Marmite with peanut butter on toast works: it does.

Since my good friend James told me about this I keep encountering people (particularly children) who like it for breakfast or as a snack. In fact its become relatively mainstream - there's a Facebook page dedicated to it (okay, only two likes) and Googling it gives 100,000 results.

I guess it makes sense if you think about: we eat salted peanuts so the Marmite in this instance brings a yeasty saltiness to the marriage.

How I made it

1. Butter toast
2. Spread with peanut butter
3. Spread with Marmite (careful not to get peanutty crumbs in the jar please)

Variations

• The obvious one would be to swap the Marmite with jam. But this is even less of a curiosity
• I have heard that Nutella and peanut butter work well (of course they would - chocolate and peanuts is a classic combo)

Christmas salad

 

I met a girl in a pub on a works leaving do who told me about this dish. Her mother made it for her and the family every Christmas - it signalled the start of the festive season.

Years later she still eats it. And I can see why - it's a cracking, if a little odd, salad. I suspect its origins are vaguely Russian or Polish.

So forgive me for not remembering your name, leaving do woman whoever you are, but you deserve the credit for this concoction. The flavours and textures work brilliantly - sweet peas and apples, vinegary gherkins, soft potatoes and carrots, sharp lemon juice all bound together in a rich mayonnaise.

We salute you leaving do woman.

How I made it

1. In a large pan boil three medium chopped carrots and two large potatoes until soft but still holding their shape. Minutes before they're ready, add a good handful of frozen peas to the pan. Drain and leave to cool in cold water
2. Boil two large eggs for six and a half minutes. If you're extremely clever (tight) like me, you can save gas by boiling the eggs with the potatoes and carrots
3. Dice one apple and four gherkins. Mix with the drained potatoes, peas and carrots in a middle class (eg Conran Shop) salad bowl
4. Stir in four tablespoons of mayonnaise (cookery writers always say 'good quality mayonnaise' but to be honest Helmans will do the job) and the juice of one lemon
5. Peel the cooled eggs and arrange neatly on top of the salad
6. Season well (this one comes alive with lots of pepper and salt)

Variations

• Sprinkle the salad with chopped dill or parsley
• Add anchovies on top of the eggs