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Gary Foulkes - City Social

Gary Foulkes, executive chef at Angler

Personally I love Marmite, but my wife isn’t the biggest fan and I’m slowly getting my son on to it. It’s quite an intense, complex flavour – hence people either love it or hate it.

To make it a little more palatable, especially for children, I normally make a toasted cheese and Marmite sandwich.

Ingredients: 

Extra-mature cheddar

Marmite

Sourdough

Oil

Method: 

I use an extra mature cheddar like a Montgomery and plenty of Marmite, sandwiched between some sliced sourdough and then either put it in the toastie machine or pan-fried either side in a little oil and finished through the oven until the cheese has melted. What’s not to like?

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