MARMITE PASTA

Serves 4

Ingredients:

500g spaghetti or noodles

80ml ( cup) unsalted butter

15ml (1 tbsp) Marmite

30ml (2 tbsp) finely chopped fresh parsley

Freshly grated parmesan, to serve

Method:

Cook the pasta in salted boiling water until tender and drain, reserving 15ml (1 tbsp) of the cooking water. In a pan, melt the butter and Marmite, stirring continuously. Stir in the reserved cooking water. Pour this liquid over the pasta and toss to coat. Serve sprinkled with parsley and plenty of parmesan.

ANCHOVETTE PALMIERS

Makes about 36

Dough 1:

180g (1½ cups) cake flour

125g butter, softened

60ml (¼ cup) fish paste

1 large egg yolk

60ml (¼ cup) cold water

Dough 2:

180g (1½ cups) cake flour

125g butter, softened

60g cheddar, grated

30ml (2 tbsp) chopped fresh dill

1 large egg yolk

60ml (¼ cup) cold water

Method:

For the first dough, place flour in a bowl and rub the butter and fish paste in with your fingers until you have rough crumbs. Add egg yolk and water and mix well. Cover and refrigerate while you make the second dough.

For second dough, combine the flour, butter, cheese and dill. Add egg yolk and water and mix to form a dough. Cover and refrigerate for 15 minutes.

Divide each dough in half and roll out each piece separately. Place the cheese dough on top of the fish paste dough and press together lightly. Trim the edges to form a rectangle and roll up lengthways from both sides to the centre, so that you have 2 equal-sized sausages joined in the middle. Repeat for the other 2 pieces of dough. Cover and freeze for 20 minutes, then cut into 1cm-thick slices. Place on a greased or sprayed baking tray and bake at 200°C for 15 minutes. If you're not a fish paste fan you could make dough 1 with Marmite and parmesan.

ANCHOVETTE FRENCH TOAST SOLDIERS

Serves 4

Ingredients:

8 slices white bread

Butter

Fish paste

3 extra-large eggs

30ml (2 tbsp) water

Oil, for frying

Method:

Butter one side of the bread. Smear 4 slices with fish paste and top with a slice of buttered bread. Press down, cut off the crusts and cut each sandwich into 3 slices (soldiers). Beat the eggs and water together and carefully dip each soldier into the egg mixture. Heat a little oil in a non-stick pan and fry the soldiers on each side till just golden. Serve warm or cold.

MARMITE CHEESE MUFFINS

Makes 12

Ingredients:

1 extra-large egg

150g (¾ cup) sugar

60ml (¼ cup) oil

180g (1½ cups) cake flour

Pinch of salt

10ml (2 tsp) baking powder

250ml (1 cup) milk

100g butter, softened

20ml (4 tsp) Marmite

250ml (1 cup) grated mature cheddar

Method:

Preheat the oven to 180°C. Beat the egg and sugar together in a bowl, then add the oil and beat until light and creamy. Sift in the flour, salt and baking powder, add the milk and mix until well combined. Spoon into a greased muffin pan, making each opening ¾ full, and bake for 15-20 minutes. Remove from the oven, mix the butter with the Marmite and smear this mixture over the muffins. Sprinkle with the cheese and return to the oven until cheese is melted. You can also make one cake in a greased baking dish. Bake for 30-40 minutes or until springy to the touch. Follow the same procedure with the topping and cut the cake into squares once done.

CHICKEN AND PEANUT BUTTER MINI BURGERS

Makes 24

Ingredients:

125ml (½ cup) crunchy peanut butter

15ml (1 tbsp) brown sugar

15ml (1 tbsp) Thai red curry paste

15ml (1 tbsp) Thai fish sauce

5ml (1 tsp) soy sauce

15ml (1 tbsp) sweet chilli sauce

Zest and juice of 1 small lime or lemon

350g chicken mince

60g (1 cup) fresh white breadcrumbs

30ml (2 tbsp) finely chopped fresh coriander

Oil, for frying

Method:

Combine the peanut butter, sugar, curry paste, fish sauce, soy sauce, chilli sauce and lime zest and juice. Whisk until smooth. Add the mince, breadcrumbs and coriander and mix until well combined. Divide the mixture into 24 balls and flatten into discs. Arrange in a single layer on a tray, cover with plastic wrap and refrigerate for 30 minutes. Heat 3cm oil in a large non-stick pan and fry the patties on each side till golden brown. Drain on paper towel and serve on brioche buns with sweet chilli jam or chutney.

PEANUT BUTTER TOFFEE BARS

Makes 18

Ingredients:

200g toffees

60ml (¼ cup) water

125ml (½ cup) smooth peanut butter

100g Rice Crispies

50g roasted peanuts

30ml (2 tbsp) raisins

Topping:

100g milk chocolate, broken into blocks

60ml (¼ cup) smooth peanut butter

30ml (2 tbsp) butter

Method:

In a large glass bowl, combine the toffees, water and peanut butter and microwave on medium for about 5-7 minutes, stirring every 2 minutes, until melted. Stir in the Rice Crispies, peanuts and raisins. Press the mixture into a 30x20cm shallow baking dish or brownie pan. For the topping, combine the chocolate, peanut butter and butter in a bowl and microwave on medium for about 3 minutes stirring every minute, until melted. Pour the topping overthe toffee mixture in the pan, smooth with a spatula and allow to cool completely. When cold, cut into bars or triangles with a sharp knife. You could use mint toffees to make a peppermint version.