1. Preheat the oven to 190°C
2. Brush a flat baking tray with oil.
3. Mix the flours, oats, salt and bicarbonate of soda together in a large mixing bowl. Stir in the parsnip, grated cheddar cheese and the chopped chives.
4. Mix together the yogurt and 100ml of the milk.
5. Make a well in the centre of the flour, add the yogurt and milk mixture and combine the ingredients until it comes together into soft, slightly sticky dough. If the dough is a little dry, add the extra milk, up to 50ml as required.
6. Turn the dough out onto a lightly floured surface and knead very lightly and very briefly until it comes together into a ball.
7. Shape it into one large dough ball, then cut a deep cross into the top of it, about half way down through the dough.
8. Bake the bread in the middle of the oven for 15 minutes, then lower the oven temperature to 170°C and bake for a further 20 minutes. Turn the oven down to 160°C and bake for a further 10 minutes, until the dough is richly golden, and the dough sounds hollow when tapped on the bottom.

And to make the crisps …

1. Peel and thinly slice the parsnips. Add them to a mixing bowl, mix with flour and season with salt.
2. Half fill a large deep saucepan with oil. Heat until the oil reaches 170°C.
3. Add the parsnips and cook for 3 minutes until they are crispy and golden brown.