For the garlic-cheese butter, place the butter, garlic and parsley in a small bowl. Season. Use a fork to mash until well combined. Add the cheeses and stir until well combined.

Place a 20cm square piece of foil on a clean surface. Top with a 20cm square piece of plastic wrap. Spoon butter mixture into the centre of plastic wrap. Roll to create a 16cm log. Roll up to enclose butter mixture, twisting ends to seal. Place in the fridge for 1 hour or until firm.

Meanwhile, heat 1 tbsp of the oil in a large frying pan over medium-high. Add the garlic, shallot and paprika. Cook, stirring, for 1 minute or until aromatic. Add carrot and mushrooms. Cook, stirring occasionally, for 5 minutes or until softened and the liquid has almost evaporated. Stir in the thyme. Season. Remove from the heat. Stir in cashews and lentils. Set aside to cool.

Add 2 eggs and 20g (⅓ cup) breadcrumbs to the carrot mixture. Stir until well combined. Set aside for 10 minutes.

Preheat oven to 180C/160C fan forced. Line a large baking tray with baking paper. Spoon the vegetable mixture onto the tray. Press together firmly to shape into a 10 x 20cm loaf shape. Make an indent in the centre of the loaf. Unwrap the butter log and place in the indent. Shape the vegetable mixture around the butter, pressing firmly together, to enclose. Place in the fridge for 30 minutes to chill.

Combine parmesan, remaining breadcrumbs and remaining oil in a bowl. Lightly beat the remaining egg in a bowl. Brush the loaf with the egg. Press the breadcrumb mixture over the loaf. Place in the fridge for 10 minutes to chill. Bake for 30 minutes or until golden brown.