As those of you that read Changmoh regularly will know by now, I am not overly domestic. Whilst this particular post won’t do much to enhance my image, either in or out of the kitchen, I can promise that once you’ve eaten what’s described below, there will be no turning back.

The rather dubious mixing methodology (read on) makes marmite toast so delicious, I feel confident we’ll soon see it gracing the menus at the myriad of toast shops that seem to have popped up all over the island almost overnight.  Granted, kaya toast would still take pride of place but this could, and should, come a close second.

And it’s definitely not classed as cooking (even though I’m filing it, laughably, under the ‘recipes’ category).

Hot buttered toast when I was at boarding school was a rarity even sixth formers were only sometimes entitled to. When you got a piece, regardless of whether you were 8 or 18, you had to make it count.

Heavenly and completely uncouth, (I love it all the more for that) for full effect this needs to be made and scoffed whilst standing at the kitchen counter – a cup of milky Earl Grey an optional accompaniment.

It does, I’m afraid, rather assume an inherent love of marmite.

Here’s how:

Take a generous amount of salted butter (more than you would normally use for one piece of toast as this is so good, slathering is compulsory)

Put in to one side of your plate or in a small bowl.

Add a big blob of marmite  (about 2/3^rds the size of your blob of butter).

Mix them together. This works best if the butter is slightly soft, but mine never is so don’t worry if it comes out a bit lumpy. It looks utterly disgusting at this stage but don’t be deterred…

Spread generously on to piping hot white toast.

And eat it as quickly as you can.

The most delicious breakfast that I could have every every single day of the week and twice on Sunday.  Tau fu fa (read beancurd if you don’t know what I’m talking about) comes a very close second.

Marmite image courtesy of Seal