Spicy Sausage, Parsley and Caper Salad with Marmite Vinaigrette - Serves 2

Ingredients

4 spicy sausages (merguez nor similar)

1/2 small red onion, peeled and thinly sliced

1 tablespoon capers, rinsed

2 handfuls flat leaf parsley, chopped

Freshly ground black pepper

1 freshly baked baguette, cut in half lengthways

For the vinaigrette

45ml olive oil

20ml white wine vinegar

1/2 teaspoon Dijon mustard

2 freshly chopped basil leaves

1/2 teaspoon runny honey

1 level teaspoon Marmite

Method

STEP 1

To prepare the Marmite vinaigrette simply whizz together all the vinaigrette ingredients for about 30 seconds, until it emulsifies. This Marmite vinaigrette is great for all sorts of salads and can be kept for 2-3 days.

STEP 2

Grill or fry the sausages until cooked, then slice them thickly and keep warm. Mix together the onion, capers and parsley. Combine the cooked sausage with the parsley salad and toss in the Marmite vinaigrette. Toast the cut side of the baguettes and pile the sausage salad mixture onto each half. Serve while still warm, seasoned with black pepper.

Boom shacka lack. Tuck into to that bad boy Marmiters!

Deep-fried Eggs with Tomato Sauce - Serves 4

Ingredients

Oil for deep-frying

4 large free-range eggs

4 slices rustic bread

Marmite for spreading

Ground black pepper

Pinch of cumin seeds

Salt

For the tomato sauce

30ml olive oil

1/2 onion, chopped

1 clove garlic, chopped

400g tin of Italian chopped tomatoes

1 tablespoon of tomato puree

Pinch cayenne pepper

Squeeze lemon juice

Salt

Ground black pepper

1/2 teaspoon dried oregano

1 teaspoon caster sugar

Method

STEP 1

First make the tomato sauce. Heat half the olive oil in a saucepan and saute (fried quickly in a little hot fat) the chopped onion and garlic until soft. Add the tin of chopped tomatoes, and tomato puree and simmer for about 20-25 minutes to reduce the sauce and create a deeper flavour. Add the cayenne, lemon juice, salt and pepper and blend until smooth. Stir in the oregano and the remaining olive oil and leave to one side.

STEP 2

Heat the frying oil until a cube of bread becomes brown and crisp in 60 seconds. Deep fry the eggs one at a time: break the egg into an oiled ladle and lower the ladle into the hot oil. As the oil begins to bubble around the egg, remove the ladle. Using a slotted spoon, gently roll the egg over once or twice to enfold the yolk in the white. Cook for 50-55 seconds until the white is fluffy and golden and the yolk still soft. remove the egg, drain on kitchen paper and keep warm in a low oven while cooking the remaining eggs.

STEP 3

Toast the bread and spread with Marmite. Re-heat the tomato sauce and place each egg on a slice of Marmite toast on a warmed plate. Season with salt, pepper and cumin. Cover each egg with 2-3 tablespoons of the tomato sauce and serve immediately.

Yummy Scrummy Wummy.

Sicilian Scramble - Serves 4

Ingredients

2 slices of focaccia bread (garlic and rosemary focaccia is sensational)

1 teaspoon Marmite

2 large slices of Prosciutto ham (enough to cover the bread)

Butter for scrambling

1 small green chilli, finely diced

4 free range eggs

Celery salt

Freshly milled black pepper

Dash of Tabasco Sauce

1 tablespoon chopped sunblush tomatoes

Chopped fresh parsley

Method

STEP 1

Lightly toast the focaccia bread and then spread with Marmite. Lay the slices of ham on the hot Marmite toast.

STEP 2

Melt a little butter in a pan. Add the chilli, whisked eggs and season with the celery salt and pepper and then add a dash of Tabasco Sauce to taste. When the eggs are just beginning to set, add in the sunblush tomatoes and stir well.

STEP 3

Pile the scrambled eggs on top of the toast, garnish with fresh parsley and serve immediately, try not to stuff it down your face all at once.

You’re welcome poppets.