Regrettably, and I feel unreasonably, Tower Hamlets Council won’t let us keep sheep on the balcony so making our own feta cheese is out of the question. We do however have a healthy and ever-expanding mint plant and so at least were able to locally source half the ingredients in the title.

Feta & Mint Bread

Preparation time: 10 minutes
Cooking time: 30-40 minutes
Skill level: Easy
Makes: 2 loaves
Recipe source: ‘The Accidental Vegetarian’ by Simon Rimmer


  • strong white flour – 500g
  • instant yeast – 7.5g
  • warm water – 300ml
  • feta cheese – crumbled – 175g
  • mint – chopped – good handful
  • caster sugar – 1 tsp
  • salt – 2 tsp
  • black pepper
  • olive oil – 2 tbsp

Dissolve the yeast and sugar in half the water and leave for 5 minutes until it has a good 1/2 inch head.

Put the flour and salt in a large mixing bowl and pour in the yeast mixture. Add enough of the remaining water to form a dough.

Place on a floured surface and knead for 7-8 minutes.

return to the bowl, cover with oiled clingfilm, and leave somewhere warm for 2 hours, until doubled in size.

Turn out on a floured surface and knock back.

Gradually knead in the feta, oil, mint and a twist of black pepper. Be patient as this takes a little while and can be messy.

Form into a round, place on an oiled baking sheet and loosely cover with oiled clingfilm. Leave to rise for about an hour.

Place in a preheated oven at 180c (gas mark 4) for 30-40 minutes.

Tap to make sure it is cooked and leave to cool on a wire rack.

Verdict: A light tasty novelty loaf which went perfectly with our gazpacho.

Drink: A chilled white.

Entertainment: A gentle and enjoyable viewing of ‘Springwatch’. Simon’s seen wild cats and ospreys you know.

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