Preheat oven to 200°C/180°C fan forced. Line a large baking tray with baking paper. Use a serrated knife to slice about 3cm from the top of the cob. Scoop out the bread inside leaving a 1.5cm-thick shell. Place the scooped-out bread pieces in a bowl. Cut the cob lid into 4 pieces and add to the bowl

Combine the melted Spreadable, garlic and parsley in a bowl. Drizzle over the bread pieces, toss to ensure they are evenly coated. Brush the inside and top cut edge of the cob with the remaining garlic spread

Add the bread pieces to the prepared baking tray, leaving room for the cob. Bake for 20 minutes, adding the cob for the final 10 minutes

While the cob is baking, make the beef stroganoff

Heat half the Spreadable in a large frying pan over high heat. Add beef in 2 batches and cook for 2-3 minutes or until browned all over. Transfer to a plate

Heat the remaining 1 tbsp Spreadable in the pan. Add the onion, mushrooms and garlic and cook for 4-5 minutes or until the onion softens. Add the paprika, cream, 2/3 cup beef stock, tomato paste and Worcestershire sauce. Stir to combine. Return beef to pan.

Combine the cornflour and extra tablespoon of beef stock and stir into the pan. Simmer for 6-8 minutes or until slightly thickened and creamy. Season to taste. Stir through parsley.

When ready to serve, spoon the stroganoff into the cob. Serve with the garlic bread pieces