If you were doing a happy dance at the news that Marmite is once again on the list (by popular demand) you won’t be the only one. I'm a huge fan.

However, as the only fan in my house, I am wondering how I’ll get through a 600g catering-sized tub — the only one available with a KLBD hechsher.

Obviously, you can schmear it on your morning toast or in a sandwich. It’s also a delicious contrast to the sweetness of challah — fresh or toasted.

However, even lovers of the shiny, salty spread may wonder when they'll scrape the bottom of their tub. Here are a few alternatives to use up yours:

On pasta:

Nigella has long touted a butter and marmite combo to elevate your bowl of pasta. It’s super simple. You just cook and drain (saving a mug of the pasta water) roughly 400g pasta; melt 50g of butter with a teaspoon of Marmite (more if you really love it) and mix add back your pasta. If it’s looking a bit dry pour in some of that lovely starchy pasta water and give it another stir, adding enough water to make the pasta look gorgeously glossy. Serve with parmesan cheese to add even more punchy flavour.

A variation on this theme — inspired by Italian Carbonara — replaces the butter with a couple of egg yolks which are mixed with 2 tsp Marmite and 30g parmesan before adding to the cooked pasta. (Quantities for 175g pasta – dry weight.)

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Photo: Victoria Prever

With avocado :

Marmite is the perfect partner for creamy avocado on granary or sourdough toast or a bagel. Coat the cut side of your toast or toasted bagel with a thin schmear before mashing ripe avocado on top. Chuck on a few halved cherry tomatoes for an Insta-worthy lunch.

Or, for an umami-packed toastie, top the Marmite with slivers of mature Cheddar cheese. Or better still - melt the cheese on top under a hot grill until bubbling.

Glaze for nuts and seeds:

With the cost of readymade snacks going up almost daily, save money by making your own healthy treats. You can glaze nuts and seeds in Marmite before roasting. The result? Addictively moreish crunchy snacks for fressing or to serve with drinks.

Choose your own combination of (approximately) 200g of nuts and seeds. In a large bowl, mix 1 tablespoon of Marmite with the same quantity of water and a tablespoon of soft light brown sugar. Stir until combined then add your nuts and seeds, mixing until they are fully coated. Then roast at 200°C (180°C fan) for about 10 minutes until golden. Keep an eye on them as they could darken quickly!

You can also add the shiny spread to soups, stews and sauces like Bolognese for a salty hit. Or spread it over a chicken before roasting. The uses are endless.