In a large piece of cooking foil put your butter in the middle of the foil

Peel the outer skin on the cloves of garlic chop a little off garlic on both ends and the skin will come off easily

Add the cloves to the butter and bring up all the corners and the sides and squeeze the neck to seal the butter & garlic in.

Add the flour to the mixing bowl, salt, sugar and yeast and mix.

Next add the oil and warm water. Best if you add the oil to the water stir then pour in the flour mix.

Stir it all in until it comes together in a ball. Flour the surface that you are going to roll it. And put a little flour on top, if it feels too sticky, knead a little to the shape you want.

As you roll and turn it over, keep the underneath surface a little floured to stop it sticking to the surface. Wrap the edge of the dough to the rolling pin. That helps not to break when you transfer it to the oven dish. Grease the dish all over to help stop it sticking to the oven dish.

Make sure the edges overlap the dish, and leave it until you are filling it. Grate the cheese ready, by now the garlic should be done. Cut the spring onion into tiny pieces.

Open the buttered garlic and transfer to a large jug or bowl. Scrape off what has stuck to the foil and add that to the jug.

With a fork squash the garlic cloves into the butter. Add the cheese to the buttered garlic and mix thoroughly then spread all over the base with the back of a tablespoon right to the rim edges.

Sprinkle the spring onion all over, then sprinkle the parsley.

Turn up the loose edges of the pastry working towards the left, brush with a little melted butter on and around the crust edge.

Put in the preheated oven 180°C or gas 6 for 20-25 minutes. Halfway through, turn the whole tray round so it browns equally all around. Take out when cooked let it cool and warm pieces up when your ready to eat.