Preheat and Prepare: First things first, preheat your oven to 180°C (160°C fan). Line a baking tray with baking parchment to prevent any sticking.

Sauté the Aromatics: Heat the olive oil in a large frying pan over a medium heat. Add the finely diced onion and cook for 4-5 minutes until it has softened and become translucent. Add the minced garlic and cook for another minute until fragrant.

Brown the Beef: Add the minced beef to the pan. Break it up with a wooden spoon and cook for 6-8 minutes, until it's browned all over and no pink remains. For food safety, ensure the mince is cooked through. You can find more information on cooking mince safely from the Food Standards Agency.

Drain and Season: Carefully drain off any excess fat from the pan. Return the pan to a low heat and stir in the Worcestershire sauce, tomato ketchup, English mustard, salt, and pepper. Mix everything together well and cook for 2 minutes to let the flavours meld. Remove from the heat and allow the mixture to cool for about 5-10 minutes. Once cooled slightly, stir in the grated cheddar cheese.

Prepare the Dough: While the filling cools, unroll your tube of biscuit dough and separate it into 8 individual pieces. Gently flatten each piece with your hands into a small circle, about 10cm (4 inches) in diameter. What works best for me is to press from the centre outwards, keeping the edges slightly thinner.

Fill and Seal: Spoon about 2 tablespoons of the beef mixture into the centre of each dough circle. Be careful not to overfill. Bring the edges of the dough up and over the filling, pinching them together firmly at the top to create a sealed ball. Roll it gently between your palms to smooth the seam. Place the bombs seam-side down on your prepared baking tray.

Prepare the Topping: In a small bowl, mix together the melted butter, garlic powder, and finely grated Parmesan cheese.

Brush and Bake: Generously brush the garlic parmesan butter mixture over the top and sides of each cheeseburger bomb. Bake in the preheated oven for 15-18 minutes, or until they are a deep golden brown and the dough is cooked through.

Garnish and Serve: Once out of the oven, sprinkle with the freshly chopped parsley. Let them cool for a few minutes before serving, as the filling will be extremely hot.