This simple recipe was passed down from my grandmother, who discovered it during the war when she had six hungry children to feed and was looking for a cheap but tasty meal to satisfy them.

The sticky Marmite works beautifully with the earthy mushrooms, giving them a golden brown sheen and a rich, salty flavour.

Ingredients

Mushrooms, as many as you like

Butter, tblsp

Marmite

Black pepper

Method

Wipe the mushrooms with a paper towel to clean them — don’t wash as they will lose their flavour. Melt a large knob of butter in a frying pan and roughly chop the mushrooms into quarters.

Sauté the mushrooms until cooked. Season with a little black pepper; no need to add salt.

Add a couple of heaped teaspoons of Marmite and stir over a low heat until the mushrooms are coated and a lovely golden brown colour. Serve on buttered toast or crumpets or with a full English breakfast.

How to enter the competition

Do you have your own secret recipe? A family favourite passed on through generations or a dish you learnt from your best friend? If you’d like to share it then send it to us and we’ll consider it for publication. If it arrives before 5pm on May 27, it will automatically be entered for our Reader’s Recipe Exchange competition. Gordon Ramsay will select his five favourites and each winner will receive Waitrose vouchers worth £150 (also redeemable at John Lewis).

Send your favourite family recipes to recipeexchange@thetimes.co.uk or post them online by clicking here.

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