Preheat the oven to 180°C fan / 200°C / Gas mark 6.

Cut the bread in a crisscross pattern, carefully not slicing completely through, just deep enough to create diamond shapes.

Mix the melted Dromona butter, garlic, smoked paprika, BBQ sauce, and sun-dried tomato paste in a bowl until well combined.

Spoon or brush the butter mixture generously into all the cuts in the bread.

Stuff the grated cheddar deep into the cracks, filling all the cut sections.

Wrap the loaf loosely in foil and bake for 10 minutes. Uncover and bake for another 5 – 10 minutes until golden and bubbling.

Scatter over chopped parsley. Serve warm,