Whipped Feta with Stifado-Style Roasted Tomatoes and Beer Flatbreads

Introduction

There’s something truly special about stepping out of the kitchen and cooking live, right in front of an audience. On 22nd November 2025, I’ll be heading over to Tipper’s in Lichfield for a live demo that promises to be packed with big flavours, simple techniques, and plenty of good-natured food chat. Tipper’s has become a real hub for food lovers, and I can’t wait to bring the energy of my kitchen straight to theirs.

What I love about live demos is the chance to connect—properly connect—with people who love food just as much as I do. There’s no editing, no retakes, just real cooking in real time. You get to see dishes from the first sizzle to the final drizzle, with all the textures, smells, and little chef tricks that don’t always make it onto the page. It’s an opportunity to show how accessible great cooking can be, even when the flavours sound bold or a bit unusual.

One of the dishes I’ll be demonstrating is this Whipped Feta with Stifado-Style Roasted Tomatoes and Beer Flatbreads. It’s a perfect example of how simple ingredients can be transformed into something incredible with just a few thoughtful flavour combinations. The sweetness of roasted vine tomatoes, the warmth of cinnamon and juniper, paired with cool, creamy whipped feta—it’s rustic Mediterranean cooking at its best. And the beer flatbreads? They’re the kind of quick, no-fuss bread you can make any day of the week.

I’ve always believed that good food should bring people together, and this dish does exactly that. It’s the kind of plate you pop in the middle of the table, gather everyone around, and tuck into with your hands. So whether you’re joining me at Tipper’s or trying this at home, I hope it brings joy, flavour, and a moment of calm in a busy world.

Happy cooking!

Ingredients

Whipped Feta

• 1 block of feta cheese

• 1 tub of ricotta cheese

Stifado-Style Roasted Tomatoes

• 1 punnet of cherry tomatoes on the vine

• 1 tbsp olive oil

• 1 tbsp red wine vinegar

• 1 sprig of oregano

• 1 cinnamon stick

• 4 juniper berries, crushed

• Salt and pepper

Beer Flatbreads

• 350g self-raising flour

• 1 tsp salt

• 1 tsp onion powder

• 300ml beer

• 1 tbsp olive oil

Here’s How

1. Make the Whipped FetaPlace the feta and ricotta into a mixing bowl or blender, then whip until smooth and creamy. Chill in the fridge to firm up while you prepare the rest of the dish.

2. Prepare the TomatoesArrange the tomatoes on a roasting tray and drizzle with olive oil and red wine vinegar. Add the oregano and cinnamon stick. Lightly crush the juniper berries with the back of a knife and scatter them over the tomatoes. This combination creates a flavour reminiscent of classic Greek stifado. Roast at 170°C for 20 minutes.

3. Make the FlatbreadsAdd all the flatbread ingredients to a mixing bowl and bring together with your hand until a soft dough forms. Transfer to a lightly floured surface and knead for 2 minutes. Divide into 6 pieces and roll each into a 1cm thick round.

4. Cook the FlatbreadsHeat a dry frying pan over medium heat. Cook each flatbread for a few minutes on both sides until golden. Repeat with all portions.

5. Assemble the DishRemove the tomatoes from the oven and allow them to rest for 2 minutes. Spread the whipped feta onto a serving plate, top with roasted tomatoes and their juices, and serve alongside the warm flatbreads.

Enjoy every mouthful!