Cheese and Marmite scones

Cheese and Marmite scone
Cheese and Marmite scone
Cheese and Marmite scone

Are you skint, even though you’ve literally just been paid? Welcome to my life. As quickly as my pay cheque came – ‘pay cheque’ what am I, American? Anyway, no sooner had I been paid then the money swiftly vanished out of my account, leaving me with, well, not with nothing, but not with very much at all. It’s like I get robbed every month – stupid London.
Anyhoo, in light off my continuing impoverishment (perhaps I shouldn’t have spent so much money on Tina Turner The Musical tickets) I had to ditch the recipe I was going to make and swap it for something I could cobble together with ingredients I already had. Cheese and Marmite scone anyone?

Cheese and Marmite scones
Makes 10 / Hands on time 30 mins / Total time 40 mins / V
You’ll need: 5cm cookie cutter
1 ½ tbs Marmite
1 tbs boiling water
350g self-raising flour
1 tsp baking powder
80g cold unsalted butter, cubed
80g vegetarian mature cheddar, grated
175ml semi-skimmed milk
1 egg
15g grated vegetarian Italian hard cheese or Parmesan*


Method
1. Preheat an oven to 200°C/180°C fan/400F/gas mark 6 and line 2 baking trays with baking paper. Put to one side.
2. In a small bowl add 1 ½ tbs of Marmite and cover in 1 tbs of boiling water. Using a teaspoon, mix well until the Marmite has dissolved into a more workable liquid. Put to one side.
3. Combine the flour and the baking powder together in a large bowl and mix well before adding the cold cubed butter. Using your hands, work the butter into the flour with your fingers until you have fine breadcrumbs. Add the grated cheddar and mix well with a cutlery knife .
4. Warm the milk slightly in a pan (it’s important that you don’t over heat the milk, it should be lukewarm). Take off the heat and mix the Marmite liquid into the milk (leaving a little of the Marmite liquid behind for the topping later). Place the baking trays in the oven to warm up.
5. Make a well in the flour mixture and pour in the Marmite milk. Using a cutlery knife, mix quickly until combined (you need to work quickly as the warm milk with activate the raising agents in the flour).
6. Flour a clean work surface and tip the dough out onto it. Using your hands (and being carful not work the dough too much) pat the dough into a kind of giant burger shape roughly an inch thick. Flour the cutter before plunging into the dough, twist and pull out creating your scone. Continue until you can’t make anymore, before gathering up any excess dough and reshaping to produce more scones. Carefully remove the baking trays from the oven. Place the scones evenly on the trays (making sure you have enough space between each scone for them to rise).
7. Crack the egg into the bowl containing the remaining Marmite water and beat well with a fork. Brush the top of each scone with the egg and top with a small sprinkling of Italian hard cheese. Bake in the oven for 10-13 minutes or until they’re a lovely golden brown. Leave to cool for 5 minutes before serving warm with butter and an extra spread of Marmite for those who really love it.

Cheese and Marmite scone
Cheese and Marmite scone

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


V– Vegetarian
 To freeze, cool fully before wrapping individually in a few layers of clingfilm and freeze for up to 3 months.
*Parmesan (Parmigiano Reggiani) is always made using animal rennet, therefore it is not vegetarian. Substitute for Italian hard cheese if applicable.



Marmite grilled cheese

Marmite Grilled Cheese
Marmite Grilled Cheese

Let me make something clear. A grilled cheese is not the same as a cheese toastie. For thirty-three years I thought they were the same thing, until my boyfriend Jamie made me one on my birthday last week for breakfast. (I know, he’s the best.)
So the main difference is that the grilled cheese is essentially the bigger, fatter, American cousin of our more humble cheese toastie. Traditionally it’s made with shitty white bread but as I can’t bring myself to buy that (mainly because I love shitty white bread and would end up eating the whole loaf) I’m sticking to the less traditional, more rustic wholemeal loaf. Not only is it the healthier choice but it’s all I have in the house and can’t be bothered to go to shop. I think if I had planned this better, I would have chosen sourdough but my wholemeal loaf is just as robust and will give a good textural contrast with the oozy cheese.
The other main difference between the two, is that you butter the outside of the bread and fry it in a frying pan, no grilling involved – not sure why it’s called a grilled cheese but there you go. Buttering the outside of the bread gives the grilled cheese a deliciously crisp, golden coating unlike it’s dryer cousin. I do love a cheese toastie though and regularly make one after a drunk night out. Although I nearly always opt for a cheese and Branston pickle filling like my mama used to make. Good old Branston.
Anyway, unlike the traditional grilled cheese, I’m filling mine with cheese and Marmite but if you’re not a Marmite fan, then simply leave it out, I won’t be offended.


Marmite grilled cheese
Serves 1 / Hands on time 15 mins / Total time 15 mins / V
You’ll need…
A non stick frying pan, preferably with a lid
2 pieces of bread (white is the traditional choice, although I prefer brown)
60g medium vegetarian cheddar, finely grated
1 tsp Marmite
2 tsp boiling water
Spreadable unsalted butter


TIP: You don’t just have to stick to cheddar, feel free to mix it up and add up to 3 melty cheeses of your choice. Personally I think a mixture of red Leicester and Emmental would be momentous. 


Method
1. In a small bowl, add 1 tsp of Marmite and 2 teaspoons of boiling water. Mix together to loosen the Marmite until you have a brown watery liquid. Finely grate the cheese (finely grating helps the cheese melt faster) and pop in a bowl. Pour the Marmite liquid over the cheese and stir well. Put to one side.
2. Butter each slice of your chosen bread (you can use any bread you like really, just make sure it’s not too thick or your cheese will struggle to melt). Heat a medium sized saucepan on a medium to high heat for a couple of minutes until hot. Place both slices of bread carefully in the pan butter side down and spoon the cheesy Marmite mixture evenly onto both slices. Top the frying pan with a lid (if you have one) or place a large heatproof bowl over the top of the slices – this helps the cheese to melt.
3. Once the cheese has melted, remove the lid and place one of the slices of bread on top of the other, cheese side down. Press the sandwich down with a spatular and turn the heat down to medium. Keep the sandwich moving in the pan and continue to press down on it for a couple more minutes before flipping over. Once the crust is nice and golden and the cheese is suitably oozy, remove from the pan and enjoy immediately.

Marmite Grilled Cheese

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


V– Vegetarian