Marmite is an excellent source of vital vitamins and minerals in a vegan diet, or at least, that’s my excuse for shovelling the black stuff into my face by the teaspoon when prowling my kitchen looking for a snack. I brought this scone along on the day we photographed the cover for this book, and the team was much larger than I realised. We cut it into slivers, but they were slivers that everyone raved about, and the smell of Marmitey baked goodness lingered hungrily in the air of the studio for the rest of the day. I’ve left the milk and cheese elements of this recipe deliberately ambiguous so as not to be too prescriptive; every vegan I’ve met has their own favourite types, but I’ll offer some guidance as to my own personal tastes. For milk, soya works fine – both the refrigerated and the UHT varieties. Soya light has variable results. Almond and coconut ‘milks’ tend to be a little on the sweet side for this, but if that’s what you fancy, go for it. Violife mature Cheddar-flavour block would be my choice here, and it’s available in most supermarkets. Bute Island mature Cheddar-style grated Cheese is a good shout, too.
© Jack Monroe, 2019. Images:© Patriciat Niven, 2019.