Sewing Margot

So my first sewing project of the year was the Margot pyjamas from Tilly and the Buttons ‘Love at First Stitch’, and what a way to start – I am so pleased with these! These are the first trousers I’ve ever made, and they turned out so well! It was a great pattern to learn from, with clear instructions and diagrams to guide throughout. 

pyjamas

The decision to use the floral fabric from my stash was definitely a good shout for these pyjama bottoms. It was a real Goldilocks moment of it being just right. The material wasn’t slippy or stretchy which made it easy to work with, and they’re a good weight for wearing as multi-seasonal pyjamas. I got the fabric from The Man Outside Sainsbury’s (TMOS) for £4 a metre – such a bargain! I didn’t ask what it was (definitely something I need to start doing!) but I’d hazard a guess at a poly-cotton blend due to the satiny sheen on the right side. That could be a terrible shout, if you think from my description you know what it is, please let me know 🙂

fabric

pyjamas

I’m definitely going to use this pattern again in the near future. I’m already thinking about making a short pair in a bright summer floral, although that seems rather optimistic as I sit here writing this as Storm Doris rages on outside!

With this make complete I can tick off the first of my make nine – yay! I actually finished these in January, but I found taking photos of myself trying to show one of my makes quite awkward/cringey so put it off for ages. Hopefully that will get easier as time goes on!

Up next…my Great British Sewing Bee apron!

2017 Make Nine

Last year my love for sewing continued to grow, and I made some clothes that I’m really proud of. So my aim for 2017 is to build upon this and keep making and keep improving! I saw the #2017MakeNine tag on Instagram and thought it would be a great way to set myself some goals for the year ahead.

Discovering the online sewing community last year really fuelled my passion for dressmaking. I was so inspired by the beautiful makes shown in blog posts, YouTube videos and Instagram posts. These posts helped me realise a handmade wardrobe can be created in any style you want.

I may be a beginner, but I hope to use this space to record my makes, and hopefully my progress. Not all of them will be successful I’m sure, but if I’m learning new techniques or things to avoid in the future it will all help!

Image Credits: tillyandthebuttons.com, uk.pinterest.com/pin/434667801512004887, sewoverit.co.uk, simplicitynewlook.com, temptationgifts.com

Margot Pyjama Bottoms

A great way for me to venture into trousers with a nice simple pattern for loose fitting pyjama bottoms.

 

Apron

A gift last Christmas from a friend, I hope using this will build my confidence on cutting into nice fabric and giving things a go even if the instructions seem a bit confusing.

Liberty Tie

I’ve already made a Christmas tie using the Sew Over It tie pattern, and now I want to use the lovely Liberty fabric that’s been bought especially for tie making!

Shift Top

Last year I made a great 3/4 sleeve Ultimate Shift Dress and now I’d like to make the top version with some brushed cotton I picked up from Raystitch.

Kimono

I spotted some great sheer fabric in Walthamstow that I thought would make a fab kimono. I’ve not had much to do with slippy fabrics yet but think a simple pattern may be a good introduction.

Wash bag

I’d like to replace my current wash bag which is rather ancient now, and ideally I’d like to replicate the style of my old faithful. This will mean working with waterproof fabrics and some new fastenings/closures.

Susie Blouse

I bought the Susie Blouse kit last year and made one up in some ‘practice fabric’. I now want to make one up with the fabric it came with as it would be great for Spring.

Frill Sleeve Top

I totally fell in love with Rosa’s top, the pattern and the fabric choice. I want to shamelessly copy this if possible as I’m just dying to have it in my wardrobe!

Lined Dress

Now this I think will be a big challenge, as I’ve not done any dressmaking with linings yet, but it’s a skill I really want to acquire as I think it will make my garments more refined.

 

 

 

Have you made any of the above? If so I’d love to hear any tips!

 

 

Dinerama

So I think it’s fair to say I’m a little bit in love with Dinerama right now. Located in Shoreditch and open Thursday-Sunday from noon til late there is no excuse for not popping along to this street food fest asap!

With 11 different food stalls selling a range of delectable street food treats that can be bought and then scoffed at one of the communal tables it’s a great place to take a group of friends who just can’t decide what to eat.

Unfortunately I haven’t been able to try everything that’s up for grabs (or should I say ‘grubs’ eh eh? ) here are my recommendations of what to make a beeline for when you go…

Bao from Yum Bun

Oh my sweet Jesus are these things tasty! I could eat these all day everyday and would never get bored. Fluffy steamed buns with a choice of pork, chicken or mushroom filling, you can buy them in trays of one or two. 

steamedbuns

The slow cooked pork is fall-apart tender, cuddled up next to some cucumber and smothered in a fab hoi sin sauce – this one tastes comforting and indulgent, you just can’t go wrong! The fried chicken is equally tasty, and packs a bit more of a tart punch with it’s tarutaru sauce and chillies.

Crispy Duck Nuggets from Duck n Roll

Confit. Duck. Nuggets. I don’t really need to say more but I’m going to! Gah these were so tasty Matt and I fought for the last one. Tender in the middle, crispy on the outside and served on a bed of lettuce with a covering of chilli sauce these little beauties went down a treat!

duck nuggets

Crab Mac ‘n’ Cheese from Cheeky Italian

Definitely one to share if you’re planning to try out a few different stalls as it’s quite a hearty portion and doesn’t leave much stomach room for anything else if conquered alone! 

Good old mac 'n' cheese has had a Shoreditch update with a topping of crab and spicy fennel pangrattato.
Good old mac ‘n’ cheese has had a Shoreditch update with a topping of crab and spicy fennel pangrattato.

This was the only dish we had that divided opinion, Matt felt that it was a bit on the salty side but I think that’s because he didn’t mix the crab and pangrattato in with all the pasta like I did, and would recommend! That way you get a good dose of crispy pangrattato and crab from start to finish – win!

Doughnuts from You Doughnut!

It’s very important that you leave a little bit of room for pud, because these are just fantastic! Fresh warm doughnuts covered in salted caramel sauce, almonds and pecans – heaven! A regular is 3, and a large is 7, so if you’re sharing but think 7 is a bit too much after the rest of the food you’ve eaten, opt for a regular with a scoop of cornflake ice cream – you just can’t go wrong!

salted caramel doughnuts

While you wait for them to be made, watch the doughnuts being cut out of the massive sheet of dough – it’s borderline erotic for a foodie and ever so mesmerising!

Have you been to Dinerama, if so what would you recommend?

Zoe

Dark Chocolate, Goji & Pecan Bark

Dark Chocolate, Goji & Pecan Bark Close Up

This quick and easy bark is perfect for nibbling in front of the TV or snacking on at your desk. The combination of dark chocolate, chewy gojis and crunchy pecans make for a wonderfully textured treat! (And it’s not too bad for you either!)

One of the best parts of this recipe – it only needs 3 ingredients:

Bark Ingredients

Simply melt the chocolate, then sprinkle over the nuts and berries…

Bark with sprinkled goji and pecan

Pop it in the fridge for an hour then break it up using your hands

Bark Snapped

Bark snapped close up

Told you it was speedy! For a more in-depth method please see the printable recipe below! 

Happy snacking!

Zoe x

Dark Chocolate, Goji & Pecan Bark

Dark Chocolate, Goji & Pecan Bark

Ingredients

  • 100g Dark Chocolate
  • 2tbsp Goji Berries
  • 2tbsp Pecan Pieces

Instructions

  1. Pop the kettle on, line the baking tray with greaseproof paper and break the chocolate into small chunks and place into your heatproof bowl.
  2. Once the kettle has boiled, pour some of the water into your pan, making sure the water level remains low enough that it won’t touch your bowl when it’s placed on top.
  3. Put the pan on the hob (medium heat), then place your bowl of chocolate on top – stirring it gently until it’s all melted.
  4. Pour the melted chocolate into the baking tray, making sure it covers the base evenly.
  5. Sprinkle with goji berries and pecan pieces, then refrigerate for at least an hour.
  6. Take it out the fridge then break it into pieces with your hands.
  7. Tuck in and enjoy!
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http://teaatmidnight.com/dark-chocolate-goji-pecan-bark/

 

Dining at Haywards

Last Friday Matt & I decided to take the day off work and go and have a nice romantic lunch together. We hadn’t done anything on Valentine’s day, so we decided to treat ourselves and try out Haywards Restaurant in Epping. The plan was to drive there…but the car decided it too was having Friday off, and with no time to get a jump we had to quickly hop into a taxi to make our reservation.

Haywards is run by husband and wife duo Jahdre and Amanda, who run the kitchen and front of house incredibly well, so well in fact that the restaurant is well on it’s way to getting a Michelin star!

HaywardsLogo

We arrived for our lunch and were very easily persuaded into starting with bubbles. We opted for the english sparkling wine having heard how impressive it can now be on our recent wine tasting course. We drank Nyetimber which I would definitely recommend as it tasted divine! Not too sweet and not too bubbly – it was just right, and perfectly set the tone for the afternoon.

Having perused the menu we decided to go for the à la carte option. We had thought we’d go for the lunchtime offer but à la carte had a couple of dishes that neither of us could resist! One thing to note about the menu is that not all the ingredients are listed, so there’ll be a few extras on your plate – which is something I was totally ok with!

After we’d ordered we nibbled on warm onion and stilton rolls before being pleasantly surprised by the arrival of an amuse-bouche.

In the first bowl we had mushroom arancini with taramasalata on squid ink crackers to share…

AmuseBouche1

…accompanied by individual bowls of creamed pearl barley with mushroom and basil oil. The pearl barley was like a hug in a bowl, it was so creamy and comforting I wish I could have this whenever I come home tired in the evening!

AmuseBouche2

It was then time for starters. (And another helping of the bread because it was so tasty!)

I had the quail breast and confit leg with smashed swede and creamy leeks. It also came with the addition of a soft boiled quails egg. I couldn’t help but dip my roll into the yolk – it was the fanciest dippy egg and soldiers I’m ever going to have!

Quail

Matt went for the rabbit lasagne which was enveloped in a thyme foam. Although I wasn’t given the chance to taste it he said it was lovely and gamey, and perfectly complimented by the earthy flavours in the mushrooms.

RabbitLasagne

As we came by taxi we decided to make the most of both of us being able to drink and plumped for 2 large glasses of wine to go with our mains. Here Amanda helped us pair our wine with our dishes and our wine preferences. For example, I was having the venison so wanted a red wine, but nothing too smoky. I was presented a glass of Australian red and my gosh was it tasty!

Now, onto the mains!

I went for the venison loin with fermented cabbage, pear, and a lovely parsnip puree — the extras being a scrummy little venison sausage and some winter veg. They also grated 70% dark chocolate over the dish once served to bring out the flavour. I have to say I did think I was going to end up with chocolatey meat but as it was just a light sprinkling it didn’t overwhelm the dish. The only part of the dish I wasn’t 100% struck with was the cabbage, which was served cold and while it was executed well it just wasn’t really my thing.

Venison

However, it must be said that this venison was the most tender I’ve ever had, it was so good I would implore you to get this for your main when you go!

VenisonCloseUp
slightly blurry iPhone shot doesn’t do this super tender venison justice!

Matt went for the John Dory with cauliflower puree and a shrimp emulsion. No surprise that this also went down a treat! Matt loved the buttery, melt in your mouth texture of the dish – so much so that I wasn’t even allowed to try a mouthful…noticing a trend here?!

JohnDory

We also got the sides of buttered baby new potatoes, glazed carrots and broccoli, all were lovely and fresh and can be seen in the background of Matt’s main. I would say that 1 side would be ample, and two is good if you’re going for a full on feast. By the time we finished our mains it’s fair to say the belt had to be loosened!

After a leisurely afternoon of indulgence we decided to finish with a good old cup of tea. Matt went for peppermint and I stuck with the traditional english breakfast. As these were served we were surprised again! This time with petit fours, which of course we managed to find a place in our tums for. We had warm peach madeleines and dark chocolate truffles with a caramel centre – delicious! So delicious that I didn’t manage to get a snap of them before we’d scoffed them, luckily the restaurant shared one on their Instagram that I managed to poach for this post!

CaramelChocs

Now if this post hasn’t got your tummy rumbling I don’t know what will! My little tip for when you go would be to make sure you  have a peep into the kitchen through the window near the entrance – it’s great to watch the food being prepared!

Which of these dishes would you most like to try?

Zoe

Banana Bread

So it’s been way longer than planned for a new post on here! Time has absolutely flown by, but I have a bloody good banana bread recipe to make up for my absence!

This bread is quite dense, super moist and incredibly moreish! It should last for days, but so far I’ve been unable to test that as it’s always been scoffed within a day!

I was really surprised to discover that banana bread isn’t a traditional English sweet treat, but actually comes from our friends across the pond. There are two schools of thought on its origin, the first is that the recipe came out of the Great Depression as a way to make use of overripe bananas, the other is that it was developed to promote the sale of baking powder…I prefer the former as the latter just sounds so cold and corporate!

Banana Bread Gif

Banana Bread

Ingredients

  • 150g Butter (+ extra for greasing)
  • 150g Sugar
  • 150g Self Raising Flour
  • 2 Large Eggs
  • 2 Ripe Bananas (not overripe!)
  • 2tsp Vanilla Extract
  • 1tsp Baking Powder

Instructions

  1. Turn the oven to 180ºC (160ºC Fan)
  2. Take your 2lb loaf tin and grease thorougly with butter. It's much better to grease the tin than use greaseproof paper as you get a better 'crust' on your banana bread!
  3. Pop the butter and sugar into a bowl and cream together.
  4. Add the eggs and stir in gently.
  5. Mix the flour in bit by bit - I tend to do it in 3 batches.
  6. Add in the vanilla and baking powder and mix thoroughly.
  7. To finish your mixture add in the chopped bananas and mix until smooth.
  8. Pour mixture into the loaf tin and bake in the oven for 50mins.
  9. Test that the knife comes out the bread clean then leave to cool.
  10. Remove from tin and serve in slices. Goes perfectly with a good up of tea!
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http://teaatmidnight.com/banana-bread/

Hope you find this recipe a-peel-ing!

Zoe x

The Foodie Christmas Gift Guide 2015

Christmas is coming, the goose is getting fat…it’s time to get the Christmas shopping done and that is that!

With Christmas only a matter of days away online shopping is only viable if you’re choosing with express delivery or click and collect, but don’t fear nearly all of these ideas can be bought in store too! 

I’ve divided this post into a few sections, you can jump to a particular one using the links below or just have a good scroll and absorb all the inspiration.

Stocking Fillers
Recipe Books
Bakeware & Cookware
Food Subscriptions

Stocking fillers

Cute cupcake cases and exciting decorations are a great inexpensive option, and best of all they’re stocked in most supermarkets so they’re really easy to get your hands on. 

cake decorations

Popping Candy £3.05 from Waitrose

Bronze Crunch £2.05 from Waitrose

Cupcake Cases £6 from Cath Kidston (out of stock online, but available in stores)

Dr Oetker Zebra Chocolate Triangles £1.99 from Waitrose

Dr Oetker Shimmer Spray £3 from Tesco

Mason jar glasses have been everywhere this year and this set is such a nice gift option for £10.99 from John Lewis.

kilner set

Measuring cups may sound like a bit of a dull gift but trust me, they’re a kitchen necessity and a perfect stocking filler! Try this £14 set from John Lewis.

 measuring cups

Recipe Books

I feel like a recipe book is a Christmas classic that should never be overlooked! Opt for the latest books by their favourite chefs like Nigella (£9) or Jamie (£11.99)

simply nigella   jamie

or get them a book from one of their favourite eateries such as Wagamama (£11.19), Leon (£6.99), Itsu (£4.99) or The Hummingbird Bakery (£7).

wagamama

leon

itsu

hummingbird

Or help them kickstart their January detox with a little help from Deliciously Ella (£9) and Hemsley Hemsley (£12.49).

ella

hemsley

Bakeware & Cookware

Quite a practical gift but something that is guaranteed to be used and appreciated! I’ve personally asked for quite a lot this year – does it mean i’m getting older? Yes, but I realised that a while back when I actually hoped for socks as a Christmas present.

Silverwood Multisize Foldaway Cake Pan £29.99 – perfect for someone with limited kitchen storage space, this cake pan can be used for creations of all sizes.

foldaway pan

Camembert Baker £29 – first things first, yes I know this is not an essential item in anyones kitchen, but if you’re buying for a cheese lover you know this is going to be a well used gift! Upgrade the indulgence factor buy getting one from a top brand such as Le Creuset.

camenbert

 Spiralizer £24.77 – the gadget you just couldn’t get away from in 2015! The perfect gift for a healthy foodie.

spiralizer

Food subscriptions

The gift that keeps on giving! Nowadays you can get a subscription box of nearly anything, so find one that suits your foodies tastes and treat them to gifts all through the year! Here are 3 unusual ones i’ve found…

Cure and Simple – a bacon subscription box, yeah you read that right! Choose weekly, fortnightly or monthly from £5.95

cure and simple

Borough Market – a selection of handpicked delights from Borough Market delivered to you from £34.99boroughHot Sauce Club – for those who like it hot try this subscription box from £15hot sauce club

I hope this post has been helpful – best of luck with your shopping and Merry Christmas!

Zoe x

Chocolate Cointreau Cupcakes

Hello! I wasn’t planning on doing two cupcake recipes in a row but these were just too tasty for me to delay posting! Whilst the lime & pistachio cupcakes had quite a light and sophisticated flavour these are all about pure chocolatey boozy indulgence…perfect for the run up to Christmas!

Unfortunately this won’t be a picture heavy post as my camera died when I was photographing them at 11.30 on a Thursday night and I had to take them to work the next morning (couldn’t/shouldn’t eat 12 of these by myself!). So please forgive the lack of photos but hopefully the ones that I did manage to take illustrate just how scrumptious these are!

cointreau cupcakes

These went down pretty darn well at work if I may say so myself! I based these on the flavour of a Terry’s Chocolate Orange but decided to give the a grown up spin as I’ll always add alcohol to my baking where possible! These have a dark chocolate sponge with a generous slosh of Cointreau to get that chocolate orange flavour, topped with a Cointreau buttercream and a Terry’s Chocolate Orange piece – yum!

Now I’ve teased you enough…time for the recipe!

Chocolate Cointreau Cupcakes

Cook Time: 20 minutes

Yield: 12 cupcakes

Chocolate Cointreau Cupcakes

Ingredients

    For the cakes
  • 200g self-raising flour
  • 200g caster sugar
  • 200g unsalted butter
  • 90g cocoa powder
  • 3 medium eggs
  • 2 shots of Cointreau
    For the icing
  • 200g icing sugar
  • 115g unsalted butter
  • 1.5 shots of Cointreau
  • Orange food colouring (I use Neon Orange Gel Food Colouring from Dr Oetker)
  • Terry's Chocolate Orange Minis
  • Optional - Dr Oetker Gold Shimmer Spray

Instructions

  1. Preheat the oven to 160ºC fan (180ºC conventional)
  2. Starting with the sponge mix, cream together the sugar and butter in a bowl. Once the mixture is smooth stir in the eggs.
  3. Sieve in the cocoa powder and flour and stir until it's all mixed in.
  4. Add in the Cointreau shots make sure it's mixed through.
  5. Grab your cupcake tray and fill 12 holes with cases.
  6. Spoon your mixture evenly into the 12 cases and pop in the oven for 20mins
  7. Take your cupcakes out the oven and make sure they're cooked through (spike with a knife or cocktail stick and make sure it comes out clean) then leave to cool.
  8. Icing time! Pop your butter in a bowl and slowly add in the icing sugar stirring constantly. Once all that's combined add the whole tube of food colouring and stir stir stir!
  9. Add your icing to an icing bag and decorate your cakes (they must be room temp before you do this!)
  10. Optional step - give each cupcake a spray with the shimmer spray for a golden shine.
  11. Add a Terry's Chocolate Orange Mini to each cupcake.
  12. Step back and admire your beautiful cupcakes!
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http://teaatmidnight.com/chocolate-cointreau-cupcakes/

Enjoy!

Zoe

Lime & Pistachio Cupcakes

Mmm I’ve made these several times recently! I love this unusual combination of flavours – I think it’s quite sophisticated! Well…sophisticated for cupcakes!

What you need
makes 6
for the cake
70g self raising flour
70g caster sugar
58g butter
55g ground pistachio
1 medium egg
2 tablespoons milk

for the icing
140g icing sugar
80g butter
1 lime

equipment
cupcake cases
muffin tin
mixing bowl & spoon
icing bag

Method

Set oven to 160°C (180°C conventional)

Combine all the ingredients for the cake in a bowl and mix well until you have a smooth green goo. If your mix looks a bit dry add an extra spoonful of milk 🙂

Spoon your mixture into cases and don’t be discouraged that at this point it doesn’t look very beautiful – it will all be ok by the end I promise!

beforeoven

mixing bowl

Cook for 22-25mins and leave to cool.

Once cooled it’s time to start your icing. Grate the zest of your lime for decoration at the end. Pop the icing sugar and butter in a bowl and mix carefully until smooth. Once that’s done add the juice of a lime gradually so you can control the taste and consistency – I usually add the whole lime as it’s just so yummy!

Grab your icing bag and decorate each cake.

single cake
This was my best one so you can have a close up 😉

no lime cupcakes

Finally sprinkle the zest over the top of each cake, I find the splash of green makes them look so much more appetising!

cupcake close up b
cupcake close up 4
Scoff and enjoy!

I’ve added an easy print out version of the recipe below 🙂

Zoe

Lime & Pistachio Cupcakes

Yield: 6 cupcakes

Lime & Pistachio Cupcakes

Ingredients

    for the cake
  • 70g self raising flour
  • 70g caster sugar
  • 58g butter
  • 55g ground pistachio
  • 1 medium egg
  • 2 tablespoons milk
    for the icing
  • 140g icing sugar
  • 80g butter
  • 1 lime

Instructions

  1. Set oven to 160°C (180°C conventional)
  2. Combine all the ingredients for the cake in a bowl and mix well until you have a smooth green goo. If your mix looks a bit dry add an extra spoonful of milk 🙂
  3. Spoon your mixture into cases and don't be discouraged that at this point it doesn't look very beautiful - it will all be ok by the end I promise!
  4. Cook for 22-25mins and leave to cool.
  5. Once cooled it's time to start your icing. Grate the zest of your lime for decoration at the end. Pop the icing sugar and butter in a bowl and mix carefully until smooth. Once that's done add the juice of a lime gradually so you can control the taste and consistency - I usually add the whole lime as it's just so yummy!
  6. Grab your icing bag and decorate each cake.
  7. Finally sprinkle the zest over the top of each cake, I find the splash of green makes them look so much more appetising!
  8. Scoff and enjoy!
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http://teaatmidnight.com/lime-pistachio-cupcakes/

Marmite Spaghetti (for true Marmite addicts)

Now before you say anything I know that to be adding Marmite to you spaghetti you have to be pretty darn fond of the stuff, but I find that other recipes tend to only give a hint where as mine packs more of a Marmite-y punch!

This is a super quick and incredibly purse friendly dinner that’s so filling and comforting – perfect for these autumnal nights where you get home and it’s already dark.

So here is my version, amping up the marmite and reducing the butter…does that mean we can also say it’s a healthier version? Maaaaaybe…?

marmite-spaghetti-1
It’s quite hard to make a bowl of beige look as good as it tastes!

What you need
serves 1
1 serving of spaghetti (I’ll let you be the judge of that)
1 generous teaspoon Marmite
1 teaspoon Butter
Boiling water with a sprinkle of salt
Grated cheese to sprinkle on top (cheddar is perfect)

2 saucepans

Method

  1. Get the pasta boiling in one of your pans.
  2. While that’s bubbling away add the marmite and butter into your other saucepan and melt over a low heat and stir regularly.
  3. When the pasta is cooked to your liking save about 200ml of the pasta water in a mug.
  4. Strain the pasta and pop it back in the pan.
  5. Add the water to your buttery marmite concoction and give it a good stir.
  6. Pour the sauce into your pasta pan and stir it through so it all gets a good coating.
  7. Throw it all in a bowl and add as much cheese as you please!

Yum!

marmite-spag
Alllll the cheese
marmite-spag-close-up
ahhh yeah!

If you want to print this recipe out, use the easy to print version below 🙂

Zoe

Marmite Spaghetti (for true Marmite addicts)

Marmite Spaghetti (for true Marmite addicts)

Ingredients

  • 1 serving of spaghetti (I'll let you be the judge of that)
  • 1 generous teaspoon Marmite
  • 1 teaspoon Butter
  • Boiling water with a sprinkle of salt
  • Grated cheese to sprinkle on top (cheddar is perfect)

Instructions

  1. Get the pasta boiling in one of your pans.
  2. While that's bubbling away add the marmite and butter into your other saucepan and melt over a low heat and stir regularly.
  3. When the pasta is cooked to your liking save about 200ml of the pasta water in a mug.
  4. Strain the pasta and pop it back in the pan.
  5. Add the water to your buttery marmite concoction and give it a good stir.
  6. Pour the sauce into your pasta pan and stir it through so it all gets a good coating.
  7. Throw it all in a bowl and add as much cheese as you please!
Recipe Management Powered by Zip Recipes Plugin
http://teaatmidnight.com/marmite-spaghetti-for-true-marmite-addicts/