This is a Hugh FW recipe, a nice one for bread that doesn't need yeast.

  • 1 tbsp rapeseed or sunflower oil
  • 1 large onion, sliced
  • 175g self raising flour
  • ½ tsp sea salt
  • 1 tsp thyme leaves
  • 50g parmesan, finely grated
  • 175g grated parsnip
  • 1 medium egg, lightly beaten
  • 2-3 tbsp milk
  • freshly ground black pepper

Heat the oil in a frying pan, add the onion and cook gently for about 10 minutes, stirring occasionally, until soft and lightly coloured. Remove from the heat and cool slightly.

In a large bowl mix together the flour, salt, thyme, cheese, grated parsnip and some pepper. Add the onion, followed by the egg and 2 tablespoons milk, then mix to form a soft dough, adding extra milk if needed. Don't overwork the dough, just bring it together with a little light kneading. Shape into a round and place on an oiled baking sheet.

Bake in an oven preheated to 180°C for 40-45 minutes, until the loaf is golden and makes a hollow sound when tapped on the bottom.

Leave to cool for a few minutes on a wire rack, then slice and serve while still warm.