How to turn the last of a jar of Marmite into a brilliant glaze for roast potatoes – recipe

You either love ’em or love ’em: Tom Hunt's Marmite roast potatoes. Photograph: Matt Austin/PR.

I never peel a roastie, because boiling potatoes with their skins on, then cracking them open, gives you the best of both worlds: fluffy insides and golden, craggy edges. Especially when you finish roasting them in a glaze made with butter (or, even better, saved chicken, pork, beef or goose fat) and the last scrapings from a Marmite jar.

Marmite roast potatoes