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Melt 2 tablespoons of the coconut oil in a frying pan on medium heat. Add the sliced turmeric, ginger and cracked pepper and saute for around 3 minutes. Remove from heat.
Transfer the warm turmeric mixture to a food processor with the lemon juice and extra tablespoon of coconut oil and blitz until it forms a puree. If it feels too sludgy you could add some filtered water to get it moving, up to ½ cup or 125ml. Add the cinnamon and fennel seeds and blitz again.
Once the mixture has cooled, add the honey and mix until it forms a beautiful, golden paste.
Spoon around 200g of the paste in each jar and enjoy immediately or place in the fridge where it will keep well for at least 2 weeks.
To make Golden Milk: Place 1 cup of your favourite milk with 1 tablespoon of turmeric remedy paste in a saucepan over medium heat and stir until it's warm. You can pour it through a sieve if you don't want any floaty bits.