1. Preheat the oven to 200ºC, gas mark 6. Place both flours into a large bowl with the bicarbonate of soda and stir in the grated parsnips, cheddar, seeds and sea salt.
2. Stir in the buttermilk and mix together well with a fork until you start to form a dough. Tip it out onto a lightly floured work surface and gently knead together to form a dough. It will be a little sticky and won't look like the smooth dough of yeast-based breads, but that's fine. Shape into a round loaf and score a cross on top
using a sharp knife.
3. Place on a greased non-stick baking tray and cook in the middle of the oven for 40–45 minutes until golden and crusty. The loaf will sound hollow when tapped underneath when it is ready. About 10–15 minutes before the end of cooking, place the tomatoes in a small roasting tin, drizzle over the extra virgin olive oil and roast until soft and blistered.
4. Allow the bread to cool for 10 minutes, then slice and spread with ricotta. Spoon the softened roasted tomatoes and juices over the top. Season with freshly ground black pepper.