Recipe top 10
Stuck for something new to excite your taste buds? Check out our 10 most viewed recipes
of the week.
Enter keyword(s) below for to search
snacks and sides | serves 4 as a snack
This tastes just like buttery Marmite on toast. If you usually spread your Marmite thickly, go for the full two teaspoons – or even more if you’re a real fiend.
1. Preheat the oven to 150C/gas 2. Cover a baking tray with greaseproof paper.
2. Pour the oil into a large, heavy-based pan over a medium-high heat. Once hot, add the corn and shake the pan gently so the kernels are in 1 layer and coated in oil. Cover with a lid and leave over the heat, shaking the pan gently every 30 seconds. The popcorn is ready when the pops are about 2–3 seconds apart. Tip into a large bowl.
3. Melt the butter in a small pan over a low heat and stir in the Marmite until you have a smooth, glossy liquid. Pour the Marmite mixture over the popcorn and stir well until every piece is coated. Spread the popcorn over the lined baking tray and place in the oven for 3–4 minutes to crisp up a little. Like Marmite on toast, it’s great as a snack at any time of day!
Recipe Georgia Levy
Photo David Loftus
from Issue 21
ingredients• 1–2 tbsp oil with a high smoking point, such as rapeseed, good-quality extra-virgin olive or sunflower
• 60g popping corn
• 25g butter
• 1–2 tsp Marmite