4 x 3 Ingredient Recipes 2 Try 1 Time In Your Life 23

by Barry Lewis


Marmite pasta

400g Spaghetti / or other long pasta like linguine

1heaped tbsp Marmite (or more if you like)

50g butter, melted in microwave

Cheese and ham croissants

10 cheese slices

10 ham slices

1 sheet of ready made puff pastry

Chocolate Peanut Butter Bars

250ml maple syrup

300g Chunky peanut butter

250g Wheetos cereal

Creme Drink

1tbsp chocolate syrup

150ml full fat milk

150ml sparkling mineral water

4 Courses, 3 ingredients per one…. yep, it’s 4321 time again. The series in which we make super budget friendly meals with just the 3 ingredients – or items from the supermarket… this time we make ham & cheese croissants, the viral marmite pasta from Nigella Lawson, a quirky egg creme drink and chocolate peanut butter bars with maple syrup! Hope you try them!

Cheese and ham croissants

Roll out the pastry and place on baking parchment. Using a pizza cutter, roll out triangle shapes in the pastry all along the sheet – you should have 5 or 6. Add cheese and ham slices (2 of each is good!) placing them on the fat end of the triangle. Slowly roll up, again starting with the fat end, tightly until you reach the end and have made a croissant like shape. Sit on a baking tray. Brush with a beaten egg, with a pastry brush (optional). Bake on the tray for 15 mins at 160fan/180c/350f or equivalent until golden brown and the cheese is melted. Allow to cool, but best served still just warmed.

Marmite pasta

Cook the pasta to package instructions. Just before it’s cooked melt the butter in the microwave in short blasts then add in the marmite, stir to combine and loosen the marmite. Add in a tbsp of the pasta water and whisk through to make it smooth and loosen the marmite further. Keep 120ml of the pasta water to one side after draining the pasta, pour the marmite butter mixture over the pasta using a little of the pasta water to help it merge with the pasta (you may not use it all!) stir well to completely coat. Best served warmed with parmesan grated on top.

Chocolate Peanut Butter Bars

Microwave the maple syrup and peanut butter in a bowl on 30 second blasts stirring in between until combined and warmed and smooth, pour in the cereal and stir all over to fully coat the cereal. Press into a lined 20cm x 20cm baking tin and chill in the fridge for a minimum of 1 hour. Slice and serve, keep chilled

Creme Drink

Place the chocolate syrup in the bottom of the glass, add the milk, then the carbonated water. You can optionally top with cocoa powder if you like, it was not that great, however if you stir it really well together to blend it, it’s a lot better!