Yeast. It’s become a thing. And not just for bread – we’re talking butter, sauces, and popcorn seasoning. Bet you weren’t expecting that, were you? Lately we’ve seen chefs getting excited about the flavourful fungus and are using it, creatively, as an easy umami injection.
For us it’s a classically British flavour – earthy, savoury and addictive. Think of it as the classier, subtler sister to Marmite. Even better, it’s really easy to replicate at home. Here we’ve paired it with tender lamb steaks, warm hummus and griddled asparagus, a dinner that’s ready in 20 minutes and will smack you round the face with flavour.
You can get fresh yeast from the bakery section of big supermarkets (just ask the baker), local bakeries and online.
*This recipe is gluten-free according to industry standards