Empty the beer bread mix in a bowl and rub in the butter using your fingertips, once the mixture resembles breadcrumbs gradually cut in the yoghurt using a butter knife until a dough starts to come together.
Turn out the dough into a lightly floured surface and gently kneed until smooth. Roll the dough out into a 40 x 60 cm rectangle and spread the chilli jam over the surface of the dough then sprinkle with crumbled feta.
Starting with a long side, roll up the dough into a tight sausage and using a sharp knife, cut the sausage of dough in half lengthways leaving a small section (approximately 14cms long) intact at one end.
Turn the halves carefully so the filling is exposed, cross the dough halves over each other until you have a long twisted piece of dough. Cross one end of the twist over the other and tuck the ends under forming a knot.
Transfer to your prepared baking sheet, brush the dough with melted butter, bake for 35-45 minutes until golden brown and baked throughout.
Tent with foil in the last 10 minutes if necessary and decorate with a ribbon and some sage leaves to serve.
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