Bonfire night : spiced London honey dressing

Winter is drawing in fast and today it’s bonfire night! Broken hive parts are superb at getting a fire going. We like to put baked potatoes in foil to cook in the fire over the course of the evening, ready to be broken open, accompanied with slow cooked pork shredded and a winter salad of grated carrot, oriental leaves and a warming spiced London Honey Dressing. This dressing goes well with a roast pork, pigeon or chicken. The recipe comes from the chef Mickael Weiss who Steve met on a cookery programme around 4 years ago. His restaurant, Coq d’Argent, is based in the heart of the financial city where he serves our honeycomb. Here is the perfect bonfire night spiced dressing recipe:  you will need:   1/2 tsp turmeric  1/2 tsp cumin     1/2 tsp ground ginger  1/2 tsp star anise powder (or a whole star anise) 1/2 tsp curry powder 1 lime 1 lemon 50g sugar 150g of London honey 100g of soft butter For more detail, cooking instructions, and a story about Steve’s nephew getting lost, flick to page 248 in ‘The Urban Beekeeper, a year of bees in the city.’