Compound butter – it’s a ridiculously cheffy way to say something super simple. Mixing delicious ingredients into a butter makes it a flavoured butter – why we need to call it a compound butter I don’t know but that doesn’t stop it being a fantastic tool for any cook. I’ll delve into some of the science in a little bit but suffice it to say that there’s nothing quite like a compound butter for spreading rich, savoury flavour throughout a dish. Often you’ll use them to finish a risotto or maybe you’ll stir some jerk spiced butter into an apple caramel and pork sauce but compound butters also make brilliant toppings for roasted fish, in particular meaty fish like monkfish. Dense white fish, like monkfish, can stand up to hearty robust flavours like a butter enriched with umami bomb flavours like parmesan cheese and anchovies with chives adding a floral note and roasted hazelnuts for texture and oomph. Not only that, but it protects the monkfish like a little blanket stopping it from drying out in the oven. What you’re left with looks like it belongs in a fancy restaurant, but genuinely cooks in no time at all. It’s a little bit like one of my favourite fish dishes, herb crusted cod, but more luxurious and intense.