Instructions: In a saucepan reduce the honey and vinegar to a caramel.

Add the fresh coriander mustard and oil.

Add all the spices and simmer for 1 minute.

Remove from the heat and leave to cool and infuse.

In a separate pan bring the demiglace to the boil then pour over the spice mixture.

Leave to cool and when cold pass through a fine sieve When needed reheat the sauce and add the chilli and shallot.

Serves 4

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