Serves 6-8
Prep:  10 mins
Cook:  10 mins

200g Doriano crackers
2 (200g) packets feta cheese, drained and cubed
75g garlic butter
red onion and chilli jam to serve (see tip)


  • Preheat the oven to 200C/180C Fan/ Gas 6. Place the crackers in a plastic freezer bag and using a rolling pin, roll to crush into fine crumbs. Alternatively whizz in a food processor.
  • Spread the crumbs over a flat plate and toss the feta cheese cubes in them to coat. Place cubes on a non-stick baking sheet.
  • Melt the garlic butter in a small saucepan and drizzle over the feta cubes. Bake for 10 minutes until the crumbs are crisp and golden and the cheese feels soft when pressed. Serve hot with red onion chilli jam.

Look out for red onion and chilli jam in large supermarkets or make your own: place sliced red onions, chopped red chilli and equal quantities of red wine vinegar and brown sugar. Simmer gently, stirring occasionally until thick and carmelised.

Our traditional methods

Throughout the winding streets and the enchanting stone steps carved into the hillsides, the bakers get to work as the sun rises. This is rural Italy, and this is where our traditional methods originate.

Our time honoured natural leavening process requires skill, patience and integrity. Folding and rolling the dough creates many fine layers that enrich its flavour and texture. The ancient slow-rise sourdough recipe we use is delicately nurtured with water and flour over 3 days and nights to produce delicious dough that needs no additives or preservatives. And our authentic way of baking with fire and air creates a golden crisp crunch. Whilst we cook with happiness in our hearts, we take our ingredients very seriously, sourcing only the best from trusted suppliers and producers across the land.