400gloaf of tiger breador any small loaf you can lay your hands on!
200gsmoked streaky bacon
100ggrated strong cheddar
20gfinely chopped chives
100gfinely chopped red jalapeños
2finely chopped garlic cloves
couple of sprigs of finely chopped parsley
Pre-heat the oven to 180ºc
Slice off the top of the bread loaf, around 3cm, and leave to one side. Hollow out the loaf to create a bowl, take as much as you can out, without weakening the structure of the bread. Spread the mayonnaise around the inside of the bread bowl and place in the oven for around 20minutes until the bread is just turning toasty.
Fry the bacon until nice and crispy and leave to one side.
In a mixing bowl, combine the cheeses, olive oil, mustard, chives and jalapeños. Mix well. Once the bacon has cooled, crumble this in and combine the mix.
Take the top of the loaf that was cut off and slice lengthways down the middle, and cut the lengths into bitesize pieces. Put the loaf and these pieces of bread onto a baking tray.
In a small pan, place the butter, parsley and garlic and gently melt the butter. Pour this over the smaller pieces of the loaf.
Spoon the cheese mix into the bread bowl. Pile it up as it will melt down during cooking. Place the tray in the oven for around 20-30minutes until the pieces of the loaf are golden brown. Remove the pieces of bread from the tray and leave to one side. Pop the bread bowl under the grill for 5minutes to colour the top.
Serve to the table hot with a variety of dipping implements!