Marmite is traditionally eaten as a savoury spread on bread, toast, and savoury biscuits. Owing to its concentrated taste it is usually spread thinly with butter or margarine. In 2003, the Absolute Press published Paul Hartley's The Marmite Cookbook, containing recipes and suggestions on how to blend Marmite with other foodstuffs. Marmite soldiers are often eaten dipped in a soft-boiled egg.
Marmite also works well with cheese (such as in a cheese sandwich) and has been used as an additional flavouring in Mini Cheddars, a savoury cheese-flavoured biscuit snack. Similarly, it has been used by Walkers Crisps for a special-edition flavour and has introduced, with local Dorset bakery Fudges, Marmite Biscuits in the UK. Starbucks UK has a cheese and Marmite Panini on their menu.
Sandwiches using this prime ingredient often consist of spreading one slice of toasted bread with margarine and Marmite, another slice of toasted bread with margarine and peanut butter, then putting the two together for a fine vegetarian or vegan sandwich. Another popular combination uses digestive biscuits instead of bread. In both New Zealand and the UK, Marmite is sometimes spread on bread with potato crisps added to make a "Marmite and Chip" or "Crisps and Marmite" sandwich.
Nigella Lawson's recipe for Marmite sandwiches:
Whisk soft unsalted butter with some Marmite and then spread the peanut-butter coloured mix on to sliced white bread. 100g butter is enough to sandwich the slices of one loaf, the quantity of Marmite depends on whether you want a mild-tasting, buff-coloured cream or a salty-strong, sunbed-tan glaze.
In Sri Lanka it is dissolved in boiling water and some lime juice and a fried, sliced onion is added, allegedly an excellent pick-me-up drink for recovering from a hangover.
Marmite (and Bovril) can also be dissolved in boiling water to make a soup.
In Singapore and Malaysia, Chinese restaurants use Marmite as a marinade for stir-fried pork spare ribs. Upon frying, the heat caramelises the Marmite-based marinade into a sweet-savoury glaze. Marmite has also been added to porridge to add flavour to it.[