Aishling Moore: Turn simple ingredients into a special halibut dish with confit garlic and chilli butter

Treat this recipe as a blueprint and use whatever you have on hand to flavour the butter. Swap smoked paprika for sweet paprika, chopped parsley for chervil, dried oregano for fresh rosemary, then add a pinch of cayenne or finish with lots of freshly cracked black pepper. Picture: Chani Anderson

Having a good compound butter stashed in the fridge or freezer is one sure way of guaranteeing a flavoursome meal in a flash.

This weekend I’m sharing a confit garlic and chilli butter that’ll transform the simplest of ingredients into a very special plate of food.