Quick bangers and mash | onion and Marmite gravy | Irish champ
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- Опубликовано: 23 авг 2024
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**RECIPE, SERVES TWO**
300-400g (.5-.75 lb) fresh sausages
400-500g (.5 lb) potatoes, I like Yukon Gold
1 bunch green onions
1 big shallot (or two smaller ones)
oil
cornstarch
Marmite
mustard
butter
milk
salt
pepper
Cut the potatoes into small chunks and get them boiling in water.
Peel and thinly slice the shallots, then get them cooking in a little oil over medium/medium-low heat, stirring constantly until they are brown and soft, about 5 minutes.
Push the shallots all the way to the side of the pan, and push the pan just off the burner so that they are no longer over direct heat. Put the sausages in the pan and roll them around until they are thoroughly browned, at least 5 minutes.
Deglaze the pan with enough water to give you the quantity of gravy you desire. Stir in big spoonful of Marmite and a little one of mustard. Grind in a bunch of pepper. In a bowl, mix a couple tablespoons of cornstarch with a little water to make a smooth slurry, then drizzle it into the gravy until you get the thickness you want - you might not need all of the slurry. Be sure to stir the gravy constantly as you drizzle, or the slurry will clump.
Simmer the sausages in the gravy until cooked inside, at least 160ºF, 70ºC. Taste the gravy for seasoning, and add salt if it needs it.
While you're waiting, slice up the green onions, being sure to slice very thinly in the white end.
When the potatoes are easily pierced by a fork, drain them. Throw in a big knob of butter, a little splash of milk and pinch of salt. Mash the potatoes, adding more milk if they're too thick. Taste for seasoning and maybe add more salt. Stir in the green onions while the potatoes are still very hot so they cook a little bit.
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"Bangers and mash, or as the Americans would say, sausage and mashed potatoes."
-British Adam Ragusea, probably in the mirror universe
Long live the empire
@@bidaubadeadieu indeed friend
What do you call an English one night stand?
Banger and Dash
@@TheSlavChef can confirm, thats what we call it over here
@@nowdefunctchannel6874 seems logical! We call it mushkato and begonia.
*"Whenever Winter gets you down, try gravy"* is my new mantra
E
Definitely a worthy mantra to adopt.
Adam needs to put that quote on a shirt and sell it lmao
why did I read this like Johnny Cash saying “When you get the blues, c’mon get rhythm”
Oh hai fren
When watching other cooking youtubers, I think "I could make this one day".
With Adam's video I often think "I'm gonna make this tomorrow"
Yes! I don't what it is, but Adam's videos made me actually cook. I watched every episode of good eats and never made a sandwich, but a few weeks of Adam's stuff and I officially took over Sunday dinners!
this year alone mans has literally inspired my valentine's day dinner, my anniversary dinner, my anniversary dessert, my most common weeknight dinner, and probably my birthday dinner next week too
Well said.
Its purely because he isn't going 5 extra miles to order shit online - or buy expensive tools - or expensive ingredients thats apperently "needed" in those other youtuber dishes, Adam is the home cook kinda guy who wants EVERYONE with even only just a heat source to be able to make good tasting food.. If I had to put it into tiers Adam is like the tier 1 youtube cook and people like Babish and Joshua Weismenn are the tier 3 youtube cooks who are spending ridiculous amounts of money on overprices meals
@@bengeldenhuys7894 even his narration is quite matter-of-factly, it it feels natural and relatable while also being informational too. It's quite perfect.
This was a weirdly nostalgic one for me.
When I was a kid, my mom started going to school nights to get her teaching degree - so two nights a week, my dad would make dinner. Friday was easy (pizza), but the other night, very often, was sausages, instant mashed potatoes, and canned corn. It was cheap, it was well inside his cooking comfort zone, and (a thing I didn't realize until later), it was one of his very favorite dinners AND one of my mom's least favorite.
Fast-forward four decades or so, and I just made this. I think it's already one of my favorite quick dinners, but it's very much NOT one of my girlfriend's - which is a nice continuity, I think.
I was skeptical when the Marmite went in. Yeah, yeah, glutamates, umami, flavor bomb, layering, etc., I know - it still smelled like an organic chemistry lab failure. But somehow it all worked. (Oscar Wilde said, "The ugly can be beautiful; the pretty, never." Few realize he was talking about Marmite.)
I don't know why female hate bangers and mash with Marmite, probably because Marmite as an umami boost instead of something else, and it's probably cheap stuff, or maybe I am over thinking it
@@giahuynguyenkim6389 You are.
@@lordmuhehe4605 spending any time thinking about why women do or don't do anything is over thinking it. 😂
I know its not a popular opinion, and probably especially not on a cooking channel. But good instant mash is way underrated! Maybe its because its what I grew up eating, but I prefer it over "real"!
We are not supposed to admit that, but one thing I have learned "you do you" and I do that if I am having mash :)
@@chillyoil528 Never
I think Adam has gone so insane from brownie skin that he didn't deglaze with white wine.
@@AxxLAfriku I thought you would be back next Monday
@@AxxLAfriku HAHAHAHAHHA nice joke
What are you, an Adam Junkie that know all this? Oh, hi Axxl! Nao all we need is for Justin Y. to show up and the thread will be officially complete! XD
@@AxxLAfriku thank you axxl
@@penelopegreene justin y has commented less and less so it's a rare sight to see him
That's my kind of meal right there...
who are you i am from ancient greece
Love and not hate baby!
@@Maplenr dababy
AYYYE!!
@@JacobTorres dababy
Godda love Adam's respect of British cuisine.
Yep
Champ isn't British though.
@@talideon It is from the British Isles. Because it's not difficult enough for people to know the difference between Britain and the UK, never mind 'England'.
@@talideon bangers and mash are, tho. also ireland is part of the british isles.
@@talideon its northern irish so it kinda is
As an Irish person: probably not an Irish sausage, but you know what? This recipe looks UNREAL. Gonna make it for dinner tomorrow night
"Anglo-Celtic Isles". Well that's one way to avoid an argument 👍
Atlantic Isles.
Still doesn't really work cos the Welsh, Cornish and Scots aren't really anglo or Celtic. British and Hibernian or British and Celtic isles might work though
@@jamesprice4647 Atlantic's a big place with lots of islands. Iceland, Greenland, Faroe Islands, Newfoundland, the Falklands, and many, many more.
@@epicsmurfyzz this might be naivety on my part but I have Welsh and cornish friends who consider themselves celtic
@El Mercenario Cinco just like the latest offer from squarespace
Never thought I would see Marmite, Colman's mustard AND champ in one of your videos as a Northern Irish person. The mustard works really well in the mashed potato itself too. I never even thought to use marmite in gravy before so thanks for that. I fully expect Adam to be drinking Bovril at a football match next to complete his honourary Brit status.
Very surprised at champ tbh
The champ though!!! Channeling my wee granny from Derry. Marmite in the gravy is not new, it just gives it a bit of something that makes it gorgeous 😍
marmite makes such a nice gravy
@@ninjacell2999 a splash of Worcestershire Sauce is another big favourite in UK for making a great savoury meal, gravy, soups etc, even Spaghetti Bolognese . Available in every supermarket and local stores
@@oliveonthebuses1 As Adam said, this could be made vegan. Worcestershire sauce usually has anchovies in it, but not all brands do. The Kroger brand from Smith's Grocery stores does not.
I made this for my nana today and she said it was lovely and reminded her of when her mother used to make it when she was young. I could cry. Thank you for making this video
Green onions are honestly the easisest way to add a "healthy look" to almost any food. I love them in soups and in omelettes.
I see Adam on youtube more than I see my my teachers on zoom
I see him more than my Slav wife!
I see him more then my dad
@@mrkrule4373 dam
@@mrkrule4373 Rip
@@TheSlavChef I read slave and was shocked for a second
Fun fact: literally the only time I've seen something on sale here in the UK as "bangers" on its own it was a company so cheap they didn't even meet the minimum meat threshold to legally call their product "sausages" (a ridiculously low ~30%) so they used the term "banger" instead.
"Bangers and mash" is common in both the ready-meal aisle and pub menus, but I've never seen anyone selling actual sausages as anything other than "sausages".
It's probably a labelling trick to make it more exotic. What American would care about Irish or British sausages when you can have Irish or Sausage bangers?
Well, yeah actually. The reason we call them bangers is that they were filled with stuff like extra water during times of ration. These steam pockets would explode with a bang, so that's why they were called bangers. So, 30% meat is probably the closest thing to a real banger that you can get today
@@iggyzeta9755 The Kingdom of Great Sausage and Northern Ireland
Ye never met anyone that actually calls it bangers and mash, just seen white pack tesco value versions call it that 😂
@@iggyzeta9755 I didn't know Sausage was a country.
As I often say, "Gravy is so much more than a beverage."
how is this both a bad joke, sounds normal and insanely cursed at the same time?
My kind of man.
oh no
The rule is to always make too more gravy than what you need then you can drink what's left.
@@cycillian4932 Ever heard of Bovril m8?
Made bangers and mash this evening. Didn’t have any marmite so substituted with soy sauce, dijon for Colman’s mustard, was absolutely delicious. Cheers Adam, great but simple recipe.
As someone who is british I didnt realise this needed a recipe. the instructions to make it were engraved into my brain from birth
Good for you
@@Zchangel54 😂
lol
Same
He has to give the sponsor something to sponsor.
"As big of a knob of butter as you can live with"
This speaks to my soul
Its actually called a stick of butter not a knob
@@memegazer A stick would be the entire 113 g (quarter lb) of butter, a knob is a smaller piece (like 1 tbsp or so, it varies)
@@derkateramabend
a knob is the handle of a door...butter comes in sticks
@@memegazer Yeah but watch the video and you'll hear Adam refer to the amount of butter he put into the mashed potatoes as a "knob", not a stick.
@@derkateramabend
yeah..they are wrong too
Being from Ireland, I enjoyed this a lot, although Ive never seen a sausage that looks like that in my 25 years of life here! Your mash were absolutely perfect though!
Also, 1:38 was quite funny to me because over here, “drop a banger” is slang for taking ecstasy
Using Marmite as a broth or demiglace replacement/supplement was one of coolest things I've learned in the kitchen the past five years
Im british and that looks banging
What do you call an English one night stand?
Banger and Dash
Long live the empire!
Long live the empire!
woof!
Long live the empire, comrades!
Hip Hip... Hooray!!
Good Shooow! ;)
"As big a knob of butter as you can live with".
YES SIR! *tosses in 1lb of butter*
You've done us proud Adam! That gravy is exactly how my grandma makes it.
“As the brits would say”
@Fredrik Bråthen Pettersen yes
@Fredrik Bråthen Pettersen yes.
He's a yank, cut him some slack.
Marmite is rank
Long live the empire
As a proud Irish man I have to say when I go to granny’s house and it’s champ instead of mash it’s a bad day for the parish
Not gonna make county if she's feeding you those Irish granny portions 😂😂😂😂
@@eoghancasserly3626 not a hope ahahaha
Same here. I hate scallions in my mash
A trick for not having your sausages curl up,
is to flatten them and sear the outside of the "curl" end first.
It allows for more even browning on all sides, when done properly.
Looks like Adam does this well in the video.
It is why his sausages turned out so straight.
(just thought I would point out the hack)
Looks great. It’s also nice to see someone outside of Britain not instantly dissing our food! You’d be surprised nowadays, British chefs started upping their game because of our reputation for serving bland, grey slop and have been coming up with great, classically inspired dishes with a world cuisine twist for a while now.
Glad to see ireland getting some representation, we useually only get talked about as englands vietnam
am irish and ive never heard of ‘champ’ lmfao
@@ben-iz6or seriously? it's a staple
@@ben-iz6or It's apparently an Ulster thing. Colcannon is supposedly more popular in the other three traditional provinces of Ireland.
@@src175 I'm from Donegal and we have champ in most restaurants here.
What ? I will fight you for your shoe laces
As an Irish man; I approve of this recipe.
As an Irish man I've never heard of "champ" and sausages being referred to as bangers is definitely something I would associate with a British thing , but I would definitely love to try this!
@@BrianLough yea, im irish aswell and was confuseed by the champ thing
@@BrianLough agree on bangers, never call them that. But champ is something we had all the time, very common at least up here in Ulster
I cook bangers and mash in a similar way. Though I have some carrots boiling with the potatoes plus peas near the end. If you time it right, you can use the water from the boiled potatoes (and carrots and peas) to make the gravy. I find that I use less corn starch that way. It also doubles as using a basic vegetable stock and the carrots brings up the sweetness in the gravy.
My mom makes something similar with bratwurst! Caramelize onions and brown the brats, add a can of beer and a packet of brown gravy mix, cook until the sausages are cooked through. It's great on a sandwich, with pierogi, or really any carb.
Adam, when is the collab with Chef John coming? You are, after all, the Joe Dimaggio of your RUclips cameos.
YEEESSSS!!!! 👍👍
But then he would have actual cooking knowledge on his show. We can’t have that lol
he needs to max out his Cayenne Meter first
@@ippotsk He is, after all, the Jordan Klepper of his Cayanne Pepper.
Let's all thank Adam for AMAZING content weekly!
We always do
2 times a week!
Yes! I love adding Marmite (or Vegemite) to meat dishes for extra umami, I use it in mince on toast, Stews, meat pies, basically anything with beef or lamb that has a sauce / gravy
So I had a go at this with no prior lunch knowledge. I had to make some substitutes; replaced the shallots with thinly sliced onion, carrot, parsnip. Replaced the marmite with cheapo gravy granules. Kept the woushshhshtersher. Used Lincolnshire sausages for the sausages. Used just mash instead of champ.
End result was delightful. Following instructions here for the assorted vedge was a great idea; cook 'em all up and move them to the side so the sausages can party. This helped make the carrots and parsnips softer too. The idea of smushing the cornflour with your finger was really good.
Easy cleanup, simple cooking, filling meal. This video is so SO good. Thank you!
"Adam raguesa"
The only cooking channel that i watch casually for entertrainment
"Anglo-celtic isles"
At least you knew that one bullet to dodge xD
I keep seeing this comment, but what bullet did he dodge? The UK? Am confused.
@@kindlin British Isles
@@kindlin There's an outdated term for these islands called 'the British isles'. This is because Britain invaded and colonised Ireland. Irish people gained independence and don't like this term because we're not British. We're culturally different and up until about 150 years ago spoke a different language.
@@ciangargan Nah, they've been called the British Isles for 2000 years, it's just that the term has become politicised in Ireland.
The word "Great" originally meant "Big", as in "Big Britain", the largest of the isles.
@@Apeing510 That's not true. The term originated In the 16th century.
This meal is so simple and so iconic for me. As a kid the local pub restaurant would serve this and you'd get a mountain of mash with sausages sticking out of the sides and they'd make a well in the top and pour in the gravy like a volcano. It was always my favourite as a kid. Incredibly nostalgic
As a South African that has marmite with everything this gravy is amazing
Marmite is good for this but Bovril still rules!
Adam back with another “banger”
📠
🗃️
And mash!
@@vigilantcosmicpenguin8721 * and to MASH up the place
Here in the colonies, we call it a “sausage in the mouth”
We just call it a sausage
Long live the empire.
😳
I just blue myself for nothing.
I’m disappointed by how many people missed the reference
As an Irishman, this is NOT an Irish meal.
But on the other hand, my mammy made it a lot, and its fecking delicious.
Good work Mr Ragusea
Well of course not, it's a British meal using Irish recipes and ingredients for the sausages and mash.
As an eastender with a lapsed accent myself, I really appreciated your eastend accent in this episode. 👍
Ah, that English mustard is my grandpa’s favorite. My favorite mustard as well.
Good ole Colemans! I love too. It's got quite a kick to it. I grew up knowing it since my grandparents (who were English) used to have it in the fridge all the time.
@@skyhawk_4526 My grandparents love to travel to the UK, so I suspect he got hooked on it there.
@@skyhawk_4526 I think most English Americans are the majority of people who consider themselves just Americans now.
@@skyhawk_4526 Colman's used to.be made in my part of the world. they've moved production to Midlands though the mustard is still grown here.
I have online exam in 10 minutes but this is more important...
Hope you passed!
Came here for a cooking video and left having watched a cooking video / creative writing narration
Very pleasurable to watch and listen to. I’ve subscribed
I just made this tonight, Adam, it was fantastic!! Made what I thought was a double order, and there were no leftovers at all. Not a single piece of sausage. Kids were drinking the gravy.
Thanks, brother. This is in the rotation now.
I'm from Ireland and I've never heard of 'Irish Bangers'.
The only Irish bangers I know is techno from Sligo
Don't forget Tipperary trance 3.
He did say anglo Irish
To be fair he's an american and their knowledge of the uk and ireland is just......
@@thegaelicgladiator665 Nah, he went the extra step to NOT call "these islands" by that particular phrase that causes contention from us Irish. "The Anglo-Celtic isles" is... cumbersome, but very descriptive.
Banger is British slang for a sausage, so a Irish sausage would be called a Irish Banger (albeit most brits eat British sausages)
I can't see a sausage-cooking video anymore without quietly murmuring: "Leeeeet's Sausaaaaaaaaaaaaage"
I can’t believe how often I come back to this simple recipe. Well done.
Speaking as an Englishman, the phrase "Anglo-Celtic Isles" a really wholesome way to describe the British Isles.
Also, that meal was bangin'.
I'm irish and I love this recipe! Usually for extras I would use some rashers and white pudding soaked in the gravy! Iv never heard of green onions in mash potatoes but I will try it next time😍
OK we need a map of where champ occurs and where not in ireland i figure champ is an ulster food
What are rashers and white pudding?
Rashers are like bacon, and white pudding is pigs blood made into a sauce shape
@@ophelloYear late, but thinly sliced back bacon and a kind of bloodless blood sausage respectively
Fire, can't wait to hear more!
dude living in the future jamming to cooking recipes
farming likes because verified check mark POGGERS
This guy made his account before I was born
I did this today for my partner
He started a new job and needed some kindness and comfort.
Was a success.
I just made this and it may have been the least effort vs high satisfaction I've had from any of Adam's recipes so far. Thanks for everything!
0:07 Thanks for saying Anglo-Celtic isles instead of British isles. It means a lot as an Irish person. We're not British.
I made this, and it was amazing. My local store didn’t have marmite so instead of water I used chicken broth and a splash of liquid aminos. It was so good!!! Literally a perfect 30 minute meal.
5:09 - Thank you squarespace, and thank you gravy. But most importantly, thank you Adam for giving us banging content
I had a friend who came to the US from the UK at the age of four. I met him in our high school day and thanks to many stoney lunch excursions with him, I came to know and love Marmite.
Hey Adam! Can you do a video on about making ramen? 🍜
k weeb
You were first
That sounds very good!
@@phillipnguyen8138 he’s not a web bc he likes an Asian food-_-
Don't think he would, something like that takes a long time and probably isn't worth making at home
add 1-2 egg yolks to the mash. trust me it makes the difference. i learned that from my mother, i live in england
What difference does it make? Just curious.
@@ophello it becomes way more savoury.
It doesn't taste of egg when you do it if you mash it in and mix it.
It just brings out way more of the flavour.
I've had to eat mash without egg yolks for a while now because of my gf, and man did I notice the difference when I done it with egg today.
Seriously its one of those things you HAVE to try
Thanks for the video, I made this today for lunch. I live in France and did not have access to Marmite, so I substituted it with Red Miso Paste. It came out delicious! Used some locally sourced beef sausages, was amazing
big up to adam for making the effort to say anglo and celtic isles and not british isles which is a very contentious term for irish people
Onion mash is my favourite. As a Brit I've never made Marmite gravy, though I've used Bovril. Have to try it now! Bangers and Mash is a fantastic meal when done right, and I love it even more because there's no recipe I know of where garlic can be snuck in. Edit: I'd have two sausages though :)
Bovril is just… a ridiculously British name.
@@eskarinakatz7723 Yep, and don't you just love it? :)
@@eskarinakatz7723 It was originally called Johnston's Fluid Beef; quite a mouthful, no pun intended.
Then got changed to Bovril.
Bovine = Bov
Fluid = Vril
@@carterjones8126 The old name sounds kinda disgusting, if you picture it.
@@eskarinakatz7723 The Victorians had some oddly named products, and with some questionable ingredients at times.
finally something to binge through and attempt in the middle of the night
Like the recipe, and genius using Marmite and English Mustard instead of a boring stock cube
Made it last night, after some difficulty sourcing Marmite (Cost Plus World Market had it). Like it! We used Field Roast brand vegetarian sausages. Make lots gravy, a full cup of water at least.
Adam: uses water to de-glaze.
Me: *visible confusion*
I guess some not to bitter beer would work fine ...
@@stefan1024 or some cider, especially if they're pork sausage. Something like Savannah or old rosie maybe.
I'd add black pepper to the mash as well. Gives it a little something extra. As for the sausage I'd seriously consider using a variety of English or Irish sausage with the meal. The herbs and spices used in them match the flavour profile of the entire meal perfectly. My preferred is a Cumberland sausage (pepper, thyme, sage, nutmeg and cayenne with rusk to bind). Italian sausage is, obviously, amazing, but I have a feeling it'll feel a bit detached from the gravy and potatoes.
Marmite on thick white toast slathered in melting butter is food of the GODS
Never had sausage and mash as a meal but notice I eat sausage and home fries quite often for breakfast. This looks really good have to try this
Skinner - "Good gravy."
Waiter - "Oh thank you, it's just brown and water."
"Whenever winter gets you down"... just move to Macon where it's literally 80 °F tomorrow
That's the max heat we get in ireland if we are lucky
In summer btw
I rarely watch the square space ads in the video, I just tap through them but I watched it for this one and damn, sounds like a hell of a website
for mashed potatoes i use sourcream most of the time, technicaly it is the sane as milk and butter and it makes the taste more distinct
I appreciate you saying "keltic" and not "seltic".
i appreciate him saying "Anglo-Celtic Isles" instead of "British Isles" too
There's this screenplay writing website called celtx(?) and this one girl in my high school creative writing class tried to convert all of us to saying "seltx"...strange. Good to know we weren't crazy.
seltic is the football club innit
1:38 adam going back to his music personality
D R O P A B A N G E R
I never thought I would see an American do a video on Bangers and mash, great job.
I've always made champ by melting butter in a pan then warming the onions in it before adding to the potatoes. But this is a lot quicker and simpler and less washing up so I will give this a go.
Never thought of using Marmite to make gravy. I do add it all the time to bolognese sauce or cottage and shepherd pies. Seems obvious now I've seen this! It looks like a nice quick and easy onion gravy to try in the future.
I've been doing this but with sweet potato instead of potato, peas as well as spring onion, and vegan sausages. It's good, kinda low-calorie, and really quick
I couldn't find Marmite or its Australian cousin anywhere fast or convenient, so I substituted a similar amount of nutritional yeast and soy sauce. It came out great!
Better living through gravy is a book I would buy!
I love how much of an Anglophile this guy is - it’s flattering
Hello Adam, I have a suggestion
There's this Filipino fish called "sinigang" and I think you'll really like it, it's a really acidic soup filled with many vegetables
It's also super flexible with what meat you want to put it(can be pork, seafood, beef, etc)
You probably won't see this but ehh😂
You mean Filipino dish?
Seconded!!
Adam's called the broiler a grill so many times that's he's gone full Brit.
Never before have I seen such a smooth transition into an advert!
So I made this and the sauce is amazing. The Marmite was expensive, but it added a lot of flavor, if anyone is wondering 😋
"Here in The States you call it sausage in the mouth"
-Mrs Featherbottom
Nobody calls it that🙄. The immature people here would have a field day.
We still call it bangers and mash, we still get it at pubs, and it still tastes better when grilled with mustard 😋
@@ryanholmes1970 buddy it's an Arrested Development reference
@@ryanholmes1970 woooosh
@@ryanholmes1970 you probably feel on the ground when you were born
2:13 he didn't say white wine but we all knew it
Probably already been stated but the defining feature of Champ is caldera of melted butter in the centre of the mash that you dip your fork into, great stuff! It's actually considered a little kids food.
Adam really be bringing out his german in this one
The first and last time anyone will ever say "an ostensibly Irish banger"
I just said it out loud to prove you wrong
@@spookshankaman1038 damn you!
All that was missing was the giant Yorkshire pudding. Every masterpiece needs a frame.
I'm from Yorkshire, and I detest Yorkshire pudding. Pointless, flavourless, and usually over-large.
Thank you. A thousand times thank you... Not for showing me this recipe, I know how to do this to the letter anyway BUT for not overcomplicating a cooking video. Great explanation, great pace, brilliantly done. 🙌
I’m Irish but not from the north. Never heard of champ before your video. I learn something new every day ha 🤣
“Spring onion, as the brits would say” what you called green onion, we’d say spring onion
Scallions.
@Cal Cal weird, im from scotland and i never heard anyone call them that
I love how adams comments are either filled with memes or scientists arguing with each other
Strangely, this comment section is one of the most normal I've seen in any Adams video. At least for now.
Toast, good butter and a conservative dabbing of marmite is one of the things that I miss about the UK!
As a brit living in america I was so excited when I saw marmite come out.