Jerusalem artichoke and feta bread
Recipe by Meredith Kirton and Mandy Sinclair Published in the Guardian

Jerusalem Artichoke and Feta BreadThis creates a wet dough and can be a little difficult to handle. If too wet, knead a little more flour into the dough before plaiting.

Makes 1 loaf


  • 300g Jerusalem artichokes, peeled and chopped, plus 1 extra thinly sliced
  • 60ml single cream
  • 300g self-raising flour, sifted
  • Salt
  • 60g cold butter, chopped, plus extra to serve
  • 1 tsp finely chopped rosemary, plus extra sprigs for topping
  • 50ml buttermilk, plus 1 tsp extra for brushing
  • 100g feta, crumbled


Preheat the oven to 220C/425F/gas mark 7. Line a baking tray with baking paper.

Boil the chopped artichokes for 20–30 minutes till tender. Drain and mash in the pan with the cream, then cool.

Put the flour and a pinch of salt into a large bowl. With your fingertips, rub the butter into the flour till it looks like breadcrumbs. Add the artichokes and the rosemary and stir to combine.

Create a well in the centre of the mixture, add the buttermilk and stir using a flat-bladed knife till a dough forms.

Turn on to a lightly floured work surface and knead gently to form an oval-shaped loaf. Divide into three equal pieces and roll each into a log.

Plait together, put on the tray, and top with the sliced artichoke, rosemary sprigs and feta, pressing lightly into the dough. Brush with the extra buttermilk. Bake for 30–40 minutes, until the bread sounds hollow when tapped. Serve with the extra butter.