Top Chef Canada judge and camping lover Chris Nuttall-Smith wants you to rethink your camping repetoire with this recipe from his new cookbook, Cook It Wild.

Serves 4 to 6.
 

AT HOME

• 1 tsp coriander seeds
• 1 tsp fennel seeds
• 1⁄4 cup mild honey (such as clover or wildflower)
• 1 Scotch bonnet chili, halved and seeded (see note)
   

AT CAMP

• 2 large ripe, flavourful tomatoes, sliced
• 1⁄2 lb burrata or stracciatella cheese
• Prepared hot honey (thawed)
• Kosher salt
• 1⁄2 baguette or country sourdough loaf, thinly sliced
• 2 tbsp best-quality olive oil (thawed)
   

AT HOME

Mix the hot honey

Using a mortar and pestle, spice grinder or a random heavy object, crush the coriander and fennel seeds into a coarse mixture. In a small saucepan or microwaveable bowl, combine the crushed seeds and honey.

Add the chili – half of it if you’re spice averse or all if you like things very hot.

Set a pan over medium-high heat or micro- wave the bowl on high power, bring the honey mixture to a boil, then remove from the heat. Let the mixture steep for 1 hour, then remove and discard the chili.

Transfer the mixture to a leakproof condiment bottle and refrigerate or freeze. (It will keep for 2 months if frozen.)
 

AT CAMP

Set out the fixings

Prepare a platter with thick, sloppy slices of tomato, the cheese, hot honey, and a little dish of salt.

Drizzle or brush both sides of bread slices with olive oil, then toast each side over a fire or in a pan, watching carefully so they don’t burn.

Transfer the bread to the platter and serve immediately. The cheese keeps up to 4 days if kept cold; the hot honey keeps 2 weeks if unrefrigerated.

Note: The spice from Scotch bonnets lingers. For best results, wear kitchen gloves while prepping the chili, and wash your board and knife well when you’re done.