For the Soup:

  • Button onions 200.0 g
  • Carrotsdiced 20.0 g
  • Leeks 200.0 g
  • Water 2.0 l
  • KNORR Paste Bouillon Vegetable 2 x 1kg (as sold) 25.0 g
  • Yellow lentils 100.0 g
  • KNORR Professional Mixed Herbs Puree 750g 30.0 g
  • Frozen peas 100.0 g
  • Flat leaf Parsleychopped 10.0 g
  • Gammon, cooked 300.0 g

For the Marmite Monkey Bread:


  1. For the Soup:

    • Place the vegetables apart from the peas in to a suitable saucepan,then cover with the water and KNORR Vegetable Bouillon paste and cover with a lid.
    • Place the saucepan on to a medium heat and simmer for 20 minutes then remove lid and add yellow lentils. continue to cook for a further 30 minutes.
    • Add the shredded gammon to the soup and add the KNORR Professional Mixed Herb puree then stir through.
    • Add the frozen peas, simmer for 2 minutes.
    • Season if required and serve. Garnish with parsley.
  2. For the Marmite Monkey Bread:

    • For the dough: Warm the butter (25g), milk and water to 37c.
    • Whisk in the fresh yeast, sugar and egg.
    • In a mixing machine place the plain flour, strong flour and salt. Start to mix with the dough hook.
    • Slowly add in all the liquid and mix for 5-10 minutes or a smooth dough is formed.
    • Transfer into a floured bowl and cover with a damp tea towel.
    • Leave to prove in warm place until the dough has doubled in size. Heat the butter (60) and the MARMITE then blend till smooth.
    • Take the proved dough out and cut into balls of different weights and sizes, this will help create a random look to the loaf.
    • Take each ball and coat in the marmite.
    • Build up the loaf in the savarin mould.
    • Wrap the savarin tin in a damp cloth and prove again until doubled in size.
    • Once proved bake in the oven until cooked.
    • Serve warm
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