We really enjoyed making this bread, nearly as much as we enjoyed eating it.

1 raw beetroot about 125g, peeled and grated

500g plain white flour, plus a little more for dusting

1 tsp bicarbonate of soda

1 tsp sea salt

360ml buttermilk

100g feta cheese, crumbled

Fresh rosemary sprigs to decorate

Heat the oven to 200°C.

Put the flour, bicarb and salt in a large mixing bowl and stir to combine.

Add the grated beetroot (leave any juice behind) and the feta and stir again to mix

Pour in the buttermilk and start to bring the ingredients together using a wooden spoon. When it has almost come together as a dough, tip it out onto a clean, floured surface and start to knead to really mix the ingredients together.

Once combined, shape the dough into a ball and flatten slightly. Stud the top with the rosemary sprigs.

Dust a baking sheet with flour and transfer the loaf to the baking sheet.

Bake for 30 minutes until golden and cooked through. Allow the loaf to cool before slicing.

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