Cheese and Marmite scones

When it comes to Marmite, Im a rather late comer to the party, I only dared try it a couple of months ago for brekfast on my toast and I was instantly converted, and left wondering what took me so long to actually try the stuff.


This now meant that I began wondering instantly what else I could use it for, I began trawling through pinterest for ideas. The first thing that caught my eye was a recipe for cheese scones with marmite added into the dough along with a drizzle on top once baked, so cheese and marmite scones it was.

I didn't even need to go out and buy any of the ingredients, luckily i had just about enough to make one batch and so I did and they did not disappoint


To make 12-14 scones you will need

250g plain flour
250g strong bread flour
5 tsp baking powder
100g grated cheese
2 tsp marmite
1 medium egg whisked
80g butter
250ml milk
3tsp marmite to drizzle (optional)

• Preheat your oven to 180c (fan) Place both flours and the baking powder into a bowl and mix together. Add the butter and use your fingertips to rub the butter into the flour to make a breadcrumb like consistency.
• Add in the cheese, stir through. Then add in the marmite to the whisked egg and add this to the bow, of flour, along with the milk, a little at a time, mix together to form a soft , slightly sticky dough. You may not need all the milk 
• Flour your work surface and turn out the dough onto your work surface. Knead the dough for a couple of minutes till soft. Flatten the dough out using your hands to 1 - 1 1/2 inch thick.
• Use the fluted edge of a round cookie cutter to cut out the scones, place the cut out rounds onto a baking tray and brush the tops with beaten egg. Leave to rest for at least 10 minutes.
• Bake in the oven for 12-15 minutes until double in size and golden on top
• Melt the 3 tsp of marmite for a few seconds in your microwave then liberally drizzle all over the tops of the still hot scones and tuck in. You can also eat them the next day toasted, with butter for brakfast

I'm team Marmite - How about you ?!

Marmite - you either love it or hate it, there really is no in-between. And this post is for a recipe which I would say is exactly that as Marmite.. Spiced Chicken Livers .. LOVE them or HATE them ? I happen to love them so obviously it's got to be posted on here.


To serve 4-6 people you will need: 

1kg chicken liver 
4 large onions
2 tbsps garlic paste / 6-8 garlic cloves crushed
2 tbsps ginger paste / 1 inch fresh ginger crushed 
2 tbsps curry powder
1 1/2 tsp salt 
3/4 green chillies chopped
juice of a whole lemon
fresh coriander to garnish

• Start by finely slicing the onions, and frying them off in a little oil. When the onions have softened, add in the garlic, ginger, chillies & salt. 
• Place the chicken livers in a bowl and wash thoroughly in cold water, till the water is as clear as possible
• When the onions have turned golden brown in colour, add the curry powder, stir well and add in the chicken livers. Stir through, place the lid on the pan & leave to simmer on a low heat.
• The livers should take anywhere between 40 -55 minutes to cook through. Half way between them cooking, make sure to give them a stir through and add in the lemon juice
• You will know they are done when they break easily with a wooden spoon, and they are lightly browned all the way through
• Just before serving, garnish with the chopped coriander and serve with chapatis or garlic naan