You're already cooking.
Nobody's shown you the technique.

The exact moment to add garlic before it burns. Why the pan needs to be hot first. Small things — but they're the difference between "cooked" and "tastes like it should."

See what's included
Open spice pouch with a spoon

Real spices, real skill

52 blends, zero fillers — a year of technique most cooks never get taught.

phone/tablet open to a lesson

One lesson, one recipe, every week

Stream our complete recipe and lesson vault, with new ones added weekly.

Tablet propped up in a kitchen, hands nearby

Cook along, free app

On the counter, cook along or print the recipes & lesson guides.

Worth naming

You already check the label. You just didn't have the alternative.

You've probably clocked how much salt and sugar is hiding in things you'd never guess — it's printed right there, if you ever stop to check. And you've maybe heard "UPF" mentioned more and more, becoming a bigger concern than it used to be.

You already suspected a jar, a sachet, or a ready meal wasn't quite the same as cooking from scratch. You just didn't have anyone to show you the two or three things that actually make the difference. Now you do — and every pouch is spices and herbs, nothing else.

The jar isn't wrong about flavour. It's wrong about what it costs to get it.

A jar of pasta sauce, a packet of gravy granules — they do add flavour. That's not the lie. The lie is what most of the rest of the ingredients list is actually there for. Preservatives, stabilisers, flavour enhancers: most of it exists so the jar survives eighteen months on a shelf, not because your dinner needed it.

Real flavour, done properly, takes something else — a blend of up to fourteen spices and herbs, measured and balanced against each other so nothing shouts over anything else. That balancing is genuinely hard, and it takes years to learn. Thats the bit we'e done. You just add it.

The shortcuts aren't saving you time.
They're covering for the gaps nobody's filled.

Browning the mince, chopping the onion, getting the pan hot enough — that's the actual time in a meal. The jar, the packet mix, the ready meal: they're not saving you that part. They're standing in for the handful of things that turn "cooked" into "tastes like it should" — the bit that takes knowledge, not time. "

See what's included

Worth naming

Learn actual cooking skills you'll use every week.

This isn't two or three tricks. Over a year of lessons, Mac teaches you everything he does without thinking about it anymore — the lot. Learn each one once, and it's yours for good. A few examples of what's in there: the moment to add garlic before it turns bitter, why the pan matters more than the recipe, building a sauce base the easy way, and resting meat properly instead of straight to the plate.

Most families cook the same 6–8 meals, on rotation, for years.

Not because you chose to — it just happened. By week four of the same eight dinners, a takeaway doesn't just taste like less work. It tastes like something different, which is most of what you're actually paying for.

40+ recipes are already filmed and waiting for you. Add 52 more over your first year, and you're not looking at one recipe a week — you're building a genuine repertoire, from 6–8 meals now to 100+ in your first year alone. No more worrying whats for dinner, imagine how great family meal time will be.

What's included

Everything you get, from day one

Four hand-blended spice pouches

Every month, four 50g pouches — £19.80, posted straight to your door — matched to that month's four new recipes. Each pouch makes five family-sized dinners, so that's 20 family meals, or just 99p per family meal.

A new video recipe, every week

Ready in 30–40 min, from a chef who trained and worked in Michelin-starred kitchens. Most families cook the same six to eight meals for years without meaning to — this breaks that pattern every single week.

One real technique, every week

Similar monthly video courses from professional chefs typically cost £20+, without the spices. These are real tricks from Mac's 30+ years in professional kitchens: fresh 2-minute mayonnaise, blooming spices — the real secret to extracting flavour — and fixing a broken sauce in seconds, taught once, yours for good.

The full library, from day one

25+ lessons filmed and 45+ recipes in the library — that's every week for six months and counting, unlocked instantly, not drip-fed. Over £120 of teaching, before you've counted a single spice pouch.

You're not just watching — you're part of it

Got something you want to learn? Ask, and there's a good chance it becomes a future Technique Tuesday lesson — free, for everyone in the Circle.

And if a recipe goes wrong halfway through, you're not stuck with just a video and no way back to us. Ask in the community — Mac or David will help you sort it.

What people say

  • I made my usual Mexican Chilli Chicken recipe, but instead of every individual spice, I used Spice Masters blend. It transformed the dish.

    — Miss S Ingham, Mexican Chilli Chicken blend

  • This spice mix is absolutely delicious. I use it as a rice seasoning — it packs a punch, so a little goes a long way.

    — Ms Shay, Japanese 7 Togarashi Spice

  • Really love this spice. Bought two lots of it now — adds a greater depth of flavour to home-made Moroccan couscous.

    — I Townsend, Ras El Hanout

£1,200–1,800 a year on takeaways. £180 a year that transforms how you cook, forever.

What a month actually costs you
One family takeaway a single order, average UK family £40–60
Takeaways & ready meals UK household average, per month £100–150
Spice Circle £15
For less than half a weeks takeaway you could transform your weekly meals £85–135
Start your year — £180

£180 a year works out at £15 a month — less than one takeaway a fortnight, for a year of not needing one.

Free app

On the counter while you cook.

The free Spice Circle app on iPhone, iPad and Android puts this week's lesson and recipe right where you need it - You can even ask questions in the free community, directly to members or Mac & David

Download on the App Store Get it on Google Play

Questions

Before you join

What if I want to cancel my annual membership?

You've got a full 30 days to try it. If it's not for you, tell us within 30 days of joining and we'll refund you in full. After that, your annual membership runs for the year — your blends are already being made and posted for you each month.

Can I cancel my monthly membership?

Yes, any time. There's no minimum term — cancel whenever suits you, and it takes effect before your next payment.

Can I pause or skip a month?

Not on the annual plan — it runs as one continuous year, with your four blends and new lesson posted every month. If you'd rather have that flexibility, the monthly plan can be cancelled any time you like.

How much spice do I actually get?

Four pouches a month, 50g each. That's enough for five meals for a family of four or five — twenty family meals' worth of spice, every month.

What's actually in a weekly lesson?

One real skill, taught properly — sometimes a technique like blooming spices or building a sauce, sometimes something like making flatbreads from scratch. Always something you'll use again and again, not a one-off trick.

How does the weekly recipe work?

Every week's recipe is built around one of that month's four spice blends, so nothing you're sent goes to waste. All designed to be quick, proper midweek meals — nothing that needs a free evening to attempt.

Is there anyone to ask if I get stuck?

Yes — a free community for asking questions, plus you can ask privately against any lesson if something's not working out in your kitchen.

What do I get access to the day I join?

Every lesson and recipe filmed so far, unlocked instantly — plus this month's four spice pouches and recipe, on the same schedule as everyone else.

Do I get anything to print or keep, beyond the video?

Yes — every lesson comes with a downloadable cheat sheet and the full written recipe, so you're not trying to remember it from a video with flour on your hands.

Mac — trained & worked in Michelin-starred kitchens  •  3,500+ independent reviews  •  Free UK delivery on every order