n.b. the first box contains a voucher code which must be activated to receive all subsequent boxes!
Nourishment from the inside out!
Our new spicebox subscription is a really fun way to take your taste buds on a voyage of discovery into the world of 'super' foods. Learn how to use interesting ingredients to create meals that are full of flavour and vibrant in texture and colour.
Serves: 4 people
Each of these monthly boxes contains seven or eight sachets of freshly ground spices and spice blends along with a recipe to make a super food meal from a different part of the world.
(scroll down for more information about upcoming boxes!)
Information about your subscription
The first box is sent in a brightly coloured box with a voucher card inside. You (or the recipient) activate the voucher to receive the remaining boxes at the address of your choice.
Meals serve 4 hungry people.
The recipes are easy to follow and have a full shopping list for the other ingredients (chicken, veg etc), which can all be found at a normal supermarket.
*Limited edition! The voucher must be redeemed by 14th February to receive the remaining two Super Foods boxes. After this, you’ll be able to select a different subscription option instead.*
The first box takes you to California, where super food eating combines ancient wisdom with modern science with a focus on nutritious ingredients. You’ll make a nourishing bone broth flavoured with cloves and cinnamon, and a quinoa bowl topped with ‘golden’ sauce and a hemp dukkah.
With box two we travel to China where medicine and cooking have been closely related for thousands of years. You’ll cook a fascinating and nourishing spread including delicious vinegar pork, radish pickles, tea eggs, rice congee and chilli oil.
In the third spicebox, it’s all about Indian ayurvedic spicing. Ayurveda focuses on balance of heat, structure and movement within the body through balance of flavours, using spices to aid digestion and wellbeing. You’ll cook a South Indian spread including a cauliflower curry, beetroot pachadi, carrot pickle and a dahl tempered with mustard seeds and curry leaves.