I keep a jar of this in my fridge door to dollop onto water crackers or fold through cold pasta for a quick, effortless snack, or to dip vegetables into when the mood takes me. It’s simple, satisfyingly creamy and salty, and very very moreish.
Measure the mayonnaise into a small bowl, then spoon in the Marmite. Very finely grate the cheese into the bowl. Combine all three ingredients briskly and firmly with a sturdy fork; the Marmite will take some encouragement but persevere and it will come together just as you start to get exasperated with it.
Spoon it into a clean jar and screw the lid on tight. It will keep in the fridge for a week, but it rarely hangs around that long in my house.
© Jack Monroe, 2020