Garlic bread - voiceover

INGREDIENTS 250 g salted butter 24-30 garlic confit cloves 1 tbsp garlic confit olive oil 1 large handful parsley plus extra to serve 1 cup pecorino romano plus extra to serve 50 g mozzarella 1 ciabatta loaf cut in half lengthways 1 tbsp honey 1 tsp chilli flakes INSTRUCTIONS Place the garlic confit cloves, salted butter, parsley and pecorino romano into a food processor and blend until well combined. Place the butter into the fridge for 20 minutes to slightly harden. Spread roughly 4 tbsp of butter onto each slice of ciabatta and sprinkle with some extra pecorino romano and the mozzarella. Place under the grill for 5 – 10 minutes or until the cheese is golden and bubbling. Take out of the grill and sprinkle with finely chopped parsley, chili flakes and a drizzle of honey. Slice and serve immediately. Reserve the leftover butter by rolling it into a log in parchment paper and storing in the fridge. It can be used to spread onto toast, roast chicken or vegetable