Last year, this newspaper said that “Marmite is having a massive foodie moment”, after noticing that the divisive yeast extract was increasingly featuring as an ingredient, rather than simply being smeared on toast. Yes, Marmite has come into its own. As a sandwich filling, it remains polarising, but as an ingredient it is much more subtle, lending a warm, umami bite to all manner of dishes – as demonstrated by the 10 magnificent recipes below. Marmite and thyme roast potatoes We will start with my all-time favourite Marmite recipe, as discovered on a Guardian readers’ recipe swap six years ago:...