Marmite On Toast With A Twist Food

LOVE IT OR HATE IT - MARMITE AND CHEESE STRAWS WITH A TWIST!

Steps:

• Preheat the oven to 220C/425F/Gas 7.
• Divide the packet of puff pastry into four and use one portion at a time (popping the rest back in the fridge).
• On a lightly floured work surface, roll each portion to a rectangle measuring about 31cm x 21cm.
• Spread the pastry with the marmite and then sprinkle with a quarter of the grated cheese.
• Fold the pastry over lengthways and press firmly together.
• Cut about eight 1cm wide strips then cut each strip in half (so the straws aren't too long) and twist.
• Arrange on baking sheets and chill for 10 minutes before cooking or freeze until ready to cook, then bake for 7-10 minutes, until golden brown and puffed up - the cheese will also have melted.
• Trim the ends of the straws and carefully stand in glasses for a spectacular way of serving the straws.
• Alternatively, freeze the uncooked straws in baking sheets lined with parchment and cook from frozen when your guests arrive - you may need to add a few minutes to the cooking time.

MARMITE ON TOAST - A VERITABLE BRITISH CLASSIC!

Steps:

• Toast the bread slices to desired colour, I like mine well toasted.
• Butter whilst still hot, making sure it all melts into the toasted bread.
• Spread with marmite to taste, cut into triangles or fingers and enjoy with a cuppa tea!

TOMATO SOUP WITH CHEESE & MARMITE TWISTS

Steps:

• Heat oven to 200C/180C fan/ gas 6. Finely grate the cheese. Unravel the pastry, spread evenly with the Marmite, then sprinkle the cheese on top. Now fold the pastry in half to make a sandwich and press down well.
• Cut the pastry into 12 equal strips. Carefully twist each strip and place on a lightly greased baking sheet. Bake for 15 mins until golden. Leave for 5 mins to firm up a little, then lift onto a cooling rack with a fish slice.
• Halve the onion, then peel and chop it. Fry in the oil for about 5 mins, stirring with a wooden spoon until soft but not coloured, as this will spoil the colour of the soup later.
• Chop the tomatoes, then add to the pan with the stock, ketchup and oregano. Season. Bring to the boil, then turn down the heat. Cover the pan, then simmer for 15 mins until the veg are soft.
• Tip the cream into the soup, then gently heat, stirring with the wooden spoon until it just starts to bubble. Don't boil vigorously as the cream could curdle. Ladle into bowls and serve with the Cheese & Marmite straws.