Divide the packet of puff pastry into four and use one portion at a time (popping the rest back in the fridge).
On a lightly floured work surface, roll each portion to a rectangle measuring about 31cm x 21cm.
Spread the pastry with the marmite and then sprinkle with a quarter of the grated cheese.
Fold the pastry over lengthways and press firmly together.
Cut about eight 1cm wide strips then cut each strip in half (so the straws aren’t too long) and twist.
Arrange on baking sheets and chill for 10 minutes before cooking or freeze until ready to cook, then bake for 7-10 minutes, until golden brown and puffed up - the cheese will also have melted.
Trim the ends of the straws and carefully stand in glasses for a spectacular way of serving the straws.
Alternatively, freeze the uncooked straws in baking sheets lined with parchment and cook from frozen when your guests arrive - you may need to add a few minutes to the cooking time.
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