Beetroot and goat’s cheese plait

Makes 1 loaf

1 x 175g beetroot, trimmed and peeled 400g strong white flour, plus extra for dusting 7g fast action dried yeast

4 sprigs fresh rosemary

100g hard goat’s cheese, cut into 1cm cubes sea salt and black pepper

Place the beetroot in a saucepan and cover with water. Bring to the boil and simmer for 20 mins until just soft. Drain and pat dry with kitchen paper, then liquidise in a blender. Transfer to a measuring jug and make up the volume to 280ml with warm water.

Place the flour in a large bowl and make a well in the middle. Add the yeast to the well and break up the rosemary into smaller sprigs and add to the mixture. Season with salt and pepper, then pour in the beetroot mixture. Stir together into a thick dough, then knead for 5 mins until smooth. Place the dough in a large clean bowl and cover tightly with cling film. Leave to prove in a warm place for 1 hr until doubled in size.

Punch the air out of the dough using the fist and knead the cheese cubes into the dough. On a surface lightly dusted with flour, roll the dough into a sausage shape, then cut into three long strips. Plait the strips together, then turn the ends underneath the bread to secure. Transfer to a flat oven tray dusted with flour and cover loosely with cling film. Leave in a warm place for 45 mins to rise.

Preheat the oven to 200°C/gas mark 6 and bake the bread for 20-25 mins until firm and browning. Allow to cool completely before slicing and serving. Store in the fridge.