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Marmite Cheese Straws & Baked Camembert Recipe |

Marmite Cheese Straws & Baked Camembert Recipe

Discover the ultimate winter warmer recipe

Carina Bartle
By Carina Bartle, VP Sales & Partnerships

Are you looking for the ultimate winter recipe? We caught up with Dan Doherty who gave us this winter warmer, perfect for those cosy nights wrapped up on the sofa. Who doesn't love fancy baked French cheese and a glass of wine?

Baked Camembert & Marmite Cheese Straws

You can’t beat a pot of runny cheese with some crisp pastry to dip in. As an ingredient, Marmite adds a lovely meaty undertone to things and has lots of umami going on too. If you don’t like Marmite, simply leave it out.

Serves: 2
Preparation time: 30 minutes
Cooking time: 10 minutes


100g (3½ oz) puff pastry
2 tablespoons Marmite
1 teaspoon water
50g (1 ¾ oz) Parmesan cheese, finely grated
1 small 250g (9oz) Camembert cheese

Step by Step:

Preheat the oven to 180°C fan/400°F/gas mark 6.

On a floured work surface, roll out the puff pastry to a thickness of approximately 2mm (1/16 inch) – it should be the size of an A4 sheet of paper. Pop the rolled-out pastry into the freezer to firm up for 10 minutes.

Meanwhile, gently heat the Marmite in a small saucepan with a teaspoon of water. Take the pastry out of the freezer and, using a pastry brush, brush it with the warm Marmite. Cut strips from the pastry that are 1cm (½ inch) wide.

Line a baking tray with baking paper, and place the pastry strips on the tray, leaving 1cm (½ inch) gaps between them. Sprinkle parmesan over each strip; it should stick to the Marmite. Now, twist each strip so it folds over itself into a spiral.

Remove any wrapping from the Camembert and place it on a baking tray. If it came in a little wooden box, put it back in the box, then put the box on the baking tray. Bake the cheese and the straws for 10 minutes, or until the pastry is crisp and golden brown, and the cheese is nicely melted.

From the book Toast Hash Roast Mash: Real Food for Every Time of Day by Dan Doherty, published by Mitchell Beazley, £20,