Put a large piece of foil on the work surface and cover with a same size piece of non-stick baking paper. Put the whole pack of feta on top, drizzle over the honey, a glug of olive oil and season with salt and pepper.
Add the shallot, rosemary sprigs and a good pinch of chilli flakes. Fold up the foil and paper around the feta to form a parcel, scrunch to seal, then put on a baking tray with the flatbreads. Bake for 15 minutes, then remove the tray from the oven and put the flatbreads on a board (keep warm).
Heat the grill to high, then grill the feta parcel on the tray for a few more minutes. Unwrap and serve the feta in its paper with the flatbreads.
