Marmite on toast. So wrong but right. It was hot and comforting. Not sweet. The opposite of sweet. The Japanese would probably call it umami.
It had to be created with care. The toast brought to the edge of being burnt. Then the butter spread while the toast was so hot it would melt into it. Lots of butter! Marmite added then, a good layer, not too thin, not too thick. Spread right to the edges of the toast. Then served with a hot mug of tea or tall glass of milk in the sitting room while we watched a movie (probably Labryinth)
I remember it fondly because it was a taste my younger sister and I shared. There was a regular debate between us as to who made the best version. If she make it I wanted hers. If I made it, she wanted mine.