Seven Sisters’ Spices Monthly Spice Club
For just £12.50 a month you can become a member of the Seven Sisters’ Spices Monthly Spice club – & if you live in Lewes Town you can join for a 10% discount!
As a member you will receive a monthly parcel of 4 sets of spices to make between 4 & 6 different dishes, with full recipe cards.
Each month will be different, allowing you to develop your repertoire of expertise with spices! And each month will roam around various regions, giving you spices for dishes delicious if served together but equally tasty if made individually with other accompaniments that you may prefer.
As with all Seven Sisters’ Spices larder products, the majority of the ingredients are organic and fair trade. All the packaging is fully recyclable or biodegradable, even down to our labels.
Sign up today and start each month with a tasty delivery and some cooking inspiration!
July’s Spice Club Box takes us to the Far East and will include recipe cards and spices for the following dishes:
Mussaman Curry: This month’s Mussaman kit comes with all the dry spices need to make Rick Steins Beef Mussaman – with my own vegan alternative recipe too. Deliciously heady, it takes a little work to make the paste but it is oh so worth it! And once again I’ve taken the ‘ouch’ out of preparing a deeply flavoursome curry by doing all of the toasting and grinding of spices necessary.
Asian Coleslaw with Schichimi Togarashi: Japanese Seven Spice, Schichimi Togarashi is a tasty and fiery blend of black & white sesame seeds, Szechuan pepper, Nori seaweed, ginger, chilli & orange peel. This month make a health boosting raw ‘slaw dressed with an Asian inspired dressing and sprinkled with Seven Sisters’ Spices Schichimi Togarashi. Also comes with a number of other suggestions of how to use this tasty spice blend.
Panch Phoran Vegetables: This recipe is a staple in my kitchen and a lovely quick & easy way to cook vegetables. Panch Phoran means five spice in Bengali and is made from 5 raw, whole spices – fenugreek, fennel, nigella, cumin & mustard. You can use the basic principles of this recipe to cook up any seasonal vegetables, its a lovely vibrant and flavourful dish.
Lemon & Coriander Roasted Cauliflower with Chilli Turmeric Cashews: This dish is delicious served both hot and cold and often features as a salad on the Seven Sisters’ Spices Friday Lunch Menu. While the cauliflower roasts in delicate spices and is dressed with lemon juice and fresh coriander, the cashews are fried in a little oil with the turmeric and chilli – these nuts alone are one of my absolute favourite things and I have to be careful not to eat them all before this dish hits the table!
Carrot Cake with a Pecan Dukkah Frosting: Another family favourite, a deliciously moist carrot cake made using Seven Sisters’ Spices Mixed Spice and then topped with cream cheese frosting, sprinkled with Seven Sisters’ Spices Pecan Dukkah, which adds a lovely crunch to the soft sponge and sticky icing. Yum!
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