Parsnip and rosemary rolls

Like the soda bread, this recipe is quick, so you won’t find any yeast here. It’s an ideal mixture to experiment with: you can bake it as a whole loaf or vary the herbs and the root vegetables as you wish. This bread is forgiving and versatile but is always best served warm, preferably with a bowl of hot soup.

MAKES 6

PREPARATION TIME: 15 MINUTES

COOKING TIME: 25–30 MINUTES

olive oil, for oiling and drizzling

220g (7¾oz) parsnips, coarsely grated

275g (9¾oz) self-raising flour

1 tablespoon chopped rosemary, plus extra sprigs

1 teaspoon salt

2 eggs, beaten

2 tablespoons milk

Preheat the oven to 190°C (375°F/Gas 5). Oil a baking tray or line it with baking paper.

Mix the parsnips, flour, rosemary and salt in a large bowl and make a well in the centre. Add the beaten eggs and milk, then use a knife to quickly mix everything together to form a rough dough, being careful not to overwork it. Divide the dough into six pieces and shape each piece into a round. Slash the tops with a sharp knife and press a small sprig of rosemary onto each one. Drizzle with olive oil.

Bake the rolls for about 25–30 minutes until golden. Cool on a wire rack if you like, but these rolls are best eaten warm.