How to turn the dregs of a jar of Marmite into a brilliant glaze for roast potatoes – recipe | Waste not

Eke out that last stubborn scrape of Marmite and turn it into a dream glaze for crisp roast potatoes

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.