For now I shall ignore the blasphemy, but I will say I must have been unlucky the only time I’ve tried this. Because the own brand yeast extract I tried was much thicker, and much less salty. Disappointing all round.

It’ll go nicely in a stew, any thing you want to add some umami flavour to really. Just don’t overdo it until you’re confident.

Yes, you need butter. This is how I spread cenovis. I see marmite behave the same. If you spread butter first it’s much easier to spread it after.

There is spreadable butter on here, some has already melted at room temp so it’s not that visible. But it’s a tricky balancing act with the wee man. Too much butter is a negative, but he needs to be able to see it also. I’m hoping he mellows as he grows older, but I suspect that’s a vain hope! I shall try and perfect my technique. I’ve almost always been a toast and martite person, so I think this is a just a life skill I have never learned properly.

you can see in the photo op has clumps of butter stuck into the bread. They are spreading the butter straight from the fridge

I wish marmite sold it pre-blended. Marmutter? Marmiterine?

This is actually genius, not least of all because it allows you to go full decadence and use real butter too and mitigate the spreading problems of both foods

Edit: I’ve just realised this post is a month old, how far have I scrolled…?

Either you don’t have kids OR you don’t have a child like ours. A bread sandwich was requested, and only the foolhardy would serve a toasted sandwich!