Stop! If you don’t like marmite, don’t go!

The marmite is really just bringing a richness to the flavour and bringing out the other ingredients so you may find you still enjoy this recipe. Equally, if you really don’t like even the mention of marmite I’d either say (a) try it, the final flavour is nothing like marmite on toast or (b) use something else instead. Paprika could work well (you can be generous with the mild stuff), a little chili if you like something fiery-er, onion jam, … the list is endless. The point is don’t be put off by the mention of marmite!

Serve this warm from the oven with salad & cold meats for a lunch. Alternatively cool, slice & wrap individual portions to eat on the move. Can be great fuel for a long walk or bike ride.

Makes 8-10 generous snack-size portions.

Ingredients

Bread Crumbs	100	grams	Stale bread made into coarse crumbs
Chia Seeds (Optional)	20	grams	Soaked in 2-3tbs cold water for 20-30mins
Olive Oil	50	grams
Polenta	50	grams	Quick Cook soaked in enough boiling water to cover for 20-30mins (or just more bread or your favourite flour)
Apples	3	fruit	Tart-ish eg Granny Smith
Cheese	100	grams	Strong eg Comte, Gruyere or Cheddar
Eggs	2
Baking Powder	1	teaspoon	Works fine without, just a little heavier
Milk	1	dash
Flour	(up to) 1	tablespoon	White, wholemeal, wheat, spelt…any will do
Marmite	1	tablespoon	If liked – either paprika, chilli, onion jam or just a little salt & pepper if not

 

Main Equipment

1. Approx 30x15cm loaf tin – so that the mixture makes a layer around half a thumb’s depth
2. Food processor to make bread crumbs (grating or roughly chopping will work if you don’t have a processor)

Method

1. Begin by soaking the chia seeds in cold water (just enough to cover) and the polenta in boiling water (again, just enough to cover). This is more important for the chia seeds as without this they will have an undesirable crunch in the otherwise soft loaf. The longer you leave them the softer they will become, getting slightly more jelly like after 30mins or so.
2. Make the bread crumbs by putting 2cm-ish cubes of bread into a food processor & pulsing until coarsely chopped. If you don’t have a processor don’t worry – just cut the bread as finely as you can bear or try grating it if it is really stale. Chunkier pieces will still work.
3. Stir in
   1. olive oil
   2. soaked polenta
   3. soaked chia seeds
4. Add the eggs
5. Peel the apples. Don’t do this too early as they will go brown quickly.
6. Core & chop 2 of the apples into small bite-size pieces.
7. With the remaining apple, cut enough fine slices to use to decorate the loaf. If you want to make it look a bit more fancy, carefully cut the toughest part of the core out but leave the natural star shape at the centre. If you don’t have the patience for this, I understand. Just core it as you wish. Chop any apple that remains after you have your decorative slices sorted.
8. Add to the loaf mixture
   1. Chopped apple
   2. Grated cheese
9. Check the texture of the mixture; it needs to be like a thick porridge. Should easily hold on a spoon but equally have visible moisture. Add a little flour and/or milk to achieve the right consistency. Any flour you have to hand will be fine. It’s not an exact science – the cooking time can be adjusted to pick up the slack as long as it’s roughly the right texture.
10. Add 1 teaspoon baking powder. This is optional really but just gives it a slightly lighter texture.
11. Grease the loaf tin with a piece of kitchen roll & a little butter, or using a fine oil sprayer if you have one.
12. Add the marmite or seasoning of your choice. Taste the mixture as you go – the marmite is really just bringing a richness to the flavour and bringing out the other ingredients but if you are a big fan then add as much as you wish. Ditto with any alternatives.
13. Spoon into the greased tin to make an even layer.
14. Arrange the reserved apple slices on top & some extra cheese squares if you wish. Dot with a little butter or drizzle of olive oil just to stop the apple drying out or burning.
15. Place in a pre-heated oven at about 180-200 for about 20 minutes. Check it by placing a clean knife or skewer into the centre – if it comes out clean it’s cooked. When I say clean, a little grease is normal as the mixture has cheese in it but there shouldn’t be clumps of mixture coming away and the top should generally have a little crust to it.
16. Cool a little before removing from the tin (place a wire rack on top of the tin & then invert). Either serve immediately with salad and/or cold meats or allow to cool before portioning and wrapping in cling film. It will freeze well or keep for a good few days in the fridge. It made for the perfect snack on a long car journey but has equally fuelled a few long bike rides.