PREP TIME 15mins
COOK TIME 35mins
SERVES  8 or more

1 cob loaf
3 tbsp TFC Onion, Garlic and Chilli Paste
4 bacon rashers, finely chopped
2 tsp smoked paprika
1 tbsp olive oil
250g cream cheese, softened
300ml thickened cream
1 tsp Dijon mustard
1 1/2 cups  coarsely grated tasty cheddar
Chopped flat-leaf parsley to serve


1. Preheat oven to 180°C. Line a baking tray with baking paper.
2. Heat a large frying pan over medium-high heat. Saute paste for 1 minute. Add bacon and paprika and cook, stirring, for 5 mins until the bacon is crisp and brown. Transfer to a plate lined with a paper towel.
3. Place the cream cheese, cream and mustard in a large bowl and stir until almost smooth Add the bacon mixture, 11/4 cups of the cheddar and fold until combined.
4. Use a serrated knife to cut 4cm from the top of the loaf. Remove the bread from the centre of the loaf, leaving a 2cm-thick shell. Tear the bread centre and lid into 3cm pieces. Spoon the cream cheese mixture into the bread shell. Top with remaining cheddar. Place on the prepared tray and arrange the bread pieces around the loaf—Bake for 20 mins or until golden.
5. Sprinkle with the reserved bacon and parsley to serve.