Finely grate the Parmesan and combine with the flour, yeast, grated parsnip, sage and salt in a mixing bowl. Using a free-standing mixer with a dough hook attachment, mix on a low speed for 1 minute, or until combined

While the mixer is running on slow, add the oil, then slowly add the water until a soft dough forms – this may require more or less water depending on the strength of the bread flour

Knead on a medium setting for 10 minutes until the dough has a smooth consistency

Place in a lightly greased bowl, cover with cling film and allow to prove for at least an hour, or until doubled in size

Empty the dough onto a lightly floured surface and knead for 5 minutes

Divide into 2, roll into lengths and place into flour-lined trays. Allow to prove in a warm place until doubled. Meanwhile, preheat the oven at 210°C/gas mark 6

Grate over a little more Parmesan and bake the loaves in the oven for 18-20 minutes, or until golden in colour and hollow-sounding when tapped on the bottom. Allow to cool a little on a wire rack before serving