Soda Bread

Heat the oven to 200°C/400°F.

Put the grated beetroot into a new cheesecloth and squeeze out as much liquid as possible. You can also try this through a fine sieve, or with your hands.

Put the flour, bicarbonate soda and salt in a large mixing bowl and stir to combine. 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 surface and start to knead in the grated beetroot, crumbled feta and dried cranberries. Once combined, shape the dough into a ball and flatten slightly.

Dust a baking sheet with flour and transfer the loaf onto the sheet, then stud the outside with the rosemary sprigs.

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