We thought you'd like this letter to Steve from chef Mickael Weiss, who at the time of writing was head chef at Coq d’Argent.

His recipe for Spiced Honey Dressing is a perfect party trick to have up your sleeve at this time of year.

 

 

Hi Steve,

I've always loved fresh honey and was fortunate enough to have a couple of beekeepers close to where I lived as a young boy. Fresh honey on toasted French baguette and butter was one of my favourite after-class snacks.

The London honey has been on my menu ever since I discovered in a couple of years ago. What I love best about it is the complexity of the different flavours and textures you can get from honey depending on its location. 

It can be used in its comb form, just a small piece on the plate with cheese, in a dressing, as a last-minute glaze or to just finish a sauce. We also use it in dessert.

Simply no better honey on the London scene at the moment than Steve's.

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 honey

100g soft butter

Roast the spices on a flat tray for three minutes at 180°C/ 350°F/ gas 4.

Zest the lime and lemon, extract the juices and place in a pan with the sugar. Boil until the mixture has reduced to a thick syrup with a golden colour, then pass through a fine sieve. Add the honey and the roasted spices and bring to a light simmer for two minutes. Leave to cool to room temperature and incorporate the butter.

This is fantastic served with roast pork, pigeon or chicken. You know this works, Steve, you have tried it enough times.

Mickael

 

 Borage Honey Blob The London Honey Company

The letter originally features in Steve's first book, The Urban Beekeeper: A Year of Bees in the City.