1 x 125gm Jerk Rub 1 x 125gm Moroccan Rub 1 X 125gm Cajun Rub 1 X 125gm Kiwi Rub

Thats 4 awesome packs of SpiceCraft Rubs, enough to rub down a whole flock of chickens (well a flock of 20!)a school of snapper, a flock of sheep or a pod of pigs?..pack of pigs?...Sty of pigs? (not sure on this one but you get what i mean)

I have cooked for thousands of people with these rubs. Up until now they have been my own secret weapon in the cooking battle. Today I am giving you the chance to share not just my rubs but the entire process of how to use them too. You will be amazed by both the simplicity and the fantastic results. Take charge of your inner chef and impress your guests with succulent, flavorsome food cooked by YOU.

Moroccan Rub The mix of spices in our Moroccan rub provides amazing depth of flavour. Not hot, with a complex blend of flavours that work perfectly together. Initially developed to use as a rub on lamb, chicken, beef or pork or fish, we have found that you can use this in any recipe that calls for Moroccan seasoning.

Cajun Rub Hot and tasty, just the way it should be! Use in any recipe that calls for Cajun seasoning. Or just rub it on to beef, chicken, pork or fish and blacken in a hot pan or roast in the oven – easy as every time.

Kiwi Rub This is the number 8 wire of our rub range, versatile, handy and easy to use! If you need to add flavour then use Kiwi Rub – Add to soups, casseroles, pies, and of course use as a rub!

Jerk Rub If you haven’t tried Jerk seasoning before then you are in for a treat. The allspice provides a really aromatic taste and the chili gives it a bit of a bite. SpiceCraft Jerk seasoning is based on a traditional Caribbean recipe that we have kiwi-if-ied just to make sure that it suits our refined kiwi palates! You can Jerk fish, Jerk Pork, Jerk chicken – you can jerk almost anything (apart from whitebait (lol))

Take the time for a low and slow cook, the flavours migrate through the meat & the outside crust really intensifies.

Happy cookin!