Sift the flour into a large bowl, and add the caster sugar, yeast and sea salt. Mix these together so it's all evenly distributed.

Rub the butter into the mixture so it resembles bread crumbs, like you would when making scones.

Gently heat the milk until warm - but not piping hot.

Add the milk and egg to the dry ingredients.

Knead the dough together for 7-10 minutes.

Transfer into a lightly oiled bowl, and cover the top of the bowl with cling film.

Let it rise for 1-2+ hours, or until doubled in size.

Whilst the dough is proving, prep the filling by finely chopping the garlic cloves, and prepping the parsley.

Once the dough has risen, transfer to a lightly floured work surface, and roll out to a large rectangle.

Mix the garlic into the melted butter, and brush over the bread dough.

Sprinkle over the mixed herbs, sea salt, chopped parsley and parmesan.

Roll the dough from long side to long side to form a long sausage. Cut evenly into 12 pieces.

Place them into a large rectangular baking dish.

Cover the dish with cling film, and let them rise for another hour or so.

Towards the end of the dough rising, preheat the oven to 180C/160CFan.

Bake in the oven for 20-25 minutes, until golden brown and cooked through.

Leave to cool, and then sprinkle over some more fresh parsley and parmesan.