A litre of Brewer's yeast (top fermentation from a brewery)
A little sea salt
1 onion, diced
2 carrots, diced
1 turnip, diced
1/2 celery stick, diced
1) Put a litre of brewer's yeast with a little salt, in a bain-marie. Simmer at blood heat, 30 to 40 ºc for ten hours or overnight.
2) Then simmer this mixture at 50 to 60 º c for 2 to 3 hours.
3) Boil at low temperature 90ºc for half an hour. (In the factory they have a special machine for this, or you could ascend a mountain of 10,000ft, to achieve low altitude boiling)
4)Filter though coffee papers or a sieve and cheesecloth
5) Let it cool for a day or so. It separates further.
6) Filter again.
7) You then want to convert it to a paste. This is best achieved by putting it in a large flat pan and simmering. On an Aga, you can simply leave the pan on the lid for a few hours. Keep an eye on the mixture. "We have a man in the Marmite factory whose job it is to watch Marmite evaporate. Literally like watching paint dry" explained St.John cheerfully.
8) Meanwhile boil up all the vegetables until they are cooked. Strain off the liquid and incorporate into the Marmite paste.
9) Let the mixture reduce into a Marmite like texture. Do not allow it to burn: "We do not want to develop caramel notes" warned St.John.
The entire process takes about ten days.*
Maggie de Castro *(msmarmitelover)