Sauté onion in a splash of oil, toss in mince and brown.
Add mushrooms and chilli and fry for a further 5 min.
Mix sachet contents with 400 ml cold water and pour over mince.
Bring to the boil, giving it a stir often, then simmer for about 10 min.
Add the chopped coriander and season to taste with Robertsons Black Pepper.
Cut the French loaf lengthways, hollow out a little of the soft bread and fill with the mince mixture.
Top with crushed garlic and grated Cheddar cheese.
Place under the grill until the cheese is bubbling and golden brown.
Serve with a fresh green salad.