RECIPES WITH MARMITE YEAST EXTRACT RECIPES

Steps:

• Heat the oil in a large frying pan over a medium–low heat. Add the celery, onion and carrot with a pinch of salt and plenty of black pepper and cook gently for about 15 minutes, stirring occasionally, until soft.
• Add the mushrooms, increase the heat slightly and cook for about 5 minutes, until any liquid has evaporated.
• Stir in the tomatoes, tomato purée, herbs and lentils. Pour in the wine and bring to the boil for a minute. Add the vegetable stock and yeast extract, if using. Bring back to the boil then turn the heat down and simmer for 20–25 minutes, until the lentils are tender. Taste and check the seasoning – if the sauce is too salty, add a good squeeze of lemon juice.
• Cook the pasta according to the packet instructions, drain and serve with the bolognese.

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6.
• Arrange the carrots and celeriac to a large roasting tin and the beetroot in a smaller one. Drizzle with ½ tablespoon of the oil each and season with salt and pepper. Roast for 20 minutes. (The beetroot is roasted separately to prevent the colour running, but you can roast them together in one large tin if you prefer.)
• Mix the onions with the remaining oil and season with salt. Add to the carrots and celeriac along with the thyme and roast for a further 20 minutes.
• While the vegetables are roasting, make the sage and onion balls. Heat the oil and butter in a frying pan, add the onion and fry until softened. Add the sage and lemon zest and remove from the heat. Transfer to a bowl and add the breadcrumbs. Season with plenty of salt and pepper, then stir in the egg until evenly mixed. Shape into eight balls.
• To make the sauce, whisk everything together.
• Remove the roasting tins from the oven and add the beetroot to the carrots and celeriac. Sprinkle the cannellini beans evenly over the veg. Pour over the sauce. Arrange the balls over the vegetables, then roast for a further 15–20 minutes until the balls are cooked through and browned and the sauce has reduced and formed a sticky glaze on the top of the vegetables.