What happens when the Marmite runs out?

As we packed our belongings back in the UK quite high up our list of 'Don't Forget' items between the camera and the passport was that culinary essential, Marmite. We were willing to leave beer, and chocolate far behind (although the later has reappeared on the odd occasion) but not the childhood favourite that can brighten up any meal. So into our carefully weighed bags went a large pot. Like all good things it must come to an end and so to has this essential treat.

Happy days! The smiling Simon with his full
Marmite pot. 

As Julia and Karen, with whom I shared an office for many years, will testify my desk bound mid-day meals almost without exception featured bread, and cheese. Since half of my job was managing the production of what has been awarded 'The Worlds Best Traditional Cheddar' during my years of careful nurturing, eating cheese for lunch was part of the job and also a pleasure.

Things of the past- The  Denhay Cheese Making Team

In Besisahar it didn't take me long to find a bakery, or to rephrase that, 'the bakery' which serves the town and surrounding area. Shriva and Amrit are the two owners of this new enterprise which they set up 18months ago. The product range is simple and along with the small sliced loaves they make baps. All white flour, but who cares

So when working at home or packing my 'tiffin' for work I cannot get that wonderfully tasty Denhay Cheddar that was and still is my favourite. Like they say it always tastes better when you've made  it yourself, and my mouth is watering as I write. Instead those baps have been filled with the simple combination of Marmite and the locally grown tomatoes.

Finally the day has arrived. That carefully managed and shared out pot has come to an end and to quote that old comic favourite, Monte Python, 'its a Dead Parrot, the Parrot is Dead'. Marmite is no more!

How can such an essential be replaced?. Well the tomatoes are still in season and so are greens chilli's. So in a quest for new challenges I combined these flavours with onion, fresh garlic and my own dressing. Hardly a Jamie Oliver experience but ok all the same.




Lunch is on the way.

Everything is roughly chopped and mixed with my dressing of locally made white vinegar, which is the only one available, sunflower oil and honey. A little mustard oil can be used to add some sharpness to the flavour.

Green chilli is always available and whilst varying in heat this is accompanied
by a scented sweetness which compliments other ingredients. into this small bowl
I've chopped four.
 

Unlike homemade bread and other European everyday breads this local product is quite sweet, but the baker assures me he
adds no sugar. I guess they adding some sugar source to enhance the rise.

 When all this is combined and used to fill my bap along with the tomato and a bit of cucumber I am almost taken back to those delightful days of marmite and Denhay Cheddar......... but not quite.



Mustang, the district to our north which borders Tibet, produces wonderful apples.These
are still available but not for long. The 'suntalaa' are from a nearby village. After being asked
to attend a festival to celebrate the fruit we picked and took home whatever we could carry. The
last one's we ate were from Christmas stockings a year ago!