1. Use a bread knife to slice a cross-hatch pattern into the loaf of bread, making sure you do not cut through completely.
2. Stir the garlic and parsley into the melted butter. Use a pastry brush to brush the butter in between all the slices of bread, making sure to get into all the nooks and crannies. There will inevitably be a bit of butter leftover - save this for later.
3. Stuff the spring onions and grated Tickler into the cuts.
4. Wrap the loaf in tin foil and bake for 20 minutes. Open up the tin foil, brush with any remaining garlic butter then cook for a further 10 minutes until golden and bubbling.