You will need 2 parsnips cooked in salted water and mashed Enough strong white bread flour to weigh in at 500g (1lb 4oz) when mixed with the mashed parsnips I x 7g sachet of dried yeast I tsp sugar 1½ tsp salt 300ml warm water (can be made up with some of the water used to cook parsnips for extra flavour) Leaves from 2 or 3 pieces of sage — chopped fine, also oiled sage leaves to garnish.

Method Warm the flour in a large bowl.

Cook chopped parsnips until soft and mash then weigh and make up to 500 grams with flour.

Place sugar, salt, yeast and chopped sage into the bowl too.

Add warm water, and using your fingertips bind into a soft dough.

Knead on a floured board for at least 10 minutes, then place back into the bowl, cover with a clean cloth and leave in a warm place (airing cupboard is best) until the dough has doubled its size.

Knock back and knead again for a further 10 minutes, then shape into a loaf, decorate with oiled sage leaves or place in a 1lb loaf tin.

Cover with a cloth and return the loaf to the airing cupboard until it has doubled in size and then bake at 230C/450F or gas mark 8 for at least 20 minutes or until golden brown.

To test that the loaf is done, turn over and knock the bottom, if you get a hollow sound it is ready.