Juicy pork meatballs infused with chipotle, garlic and fresh coriander alongside a delicious Mexican-style rice loaded with sweetcorn, spinach and spring onions.
These cannellini bean and quinoa burgers are loaded with sundried tomatoes and naturally-ripened black olives.
These falafels are green for a reason: they’re packed with spinach. They're oven-baked and served with a coconut harissa sauce as well as a sweet and leafy kale, pomegranate and avocado salad.
This coconut & garlic mushroom ragu is packed with chestnut mushrooms, kale and lentils alongside sweet potato noodles.
We use smoked mackerel in this salad, which is in the style of our neighbours in the north. Smoky fish and earthy root veg contrast with crunchy pink radishes and a creamy lemon and dill dressing.
Fresh salmon fillets pan-fried in a homemade honey teriyaki sauce and served with double greens: tender wilted choi sum and crispy kale. Rounded off with quinoa and ribboned spring onions.
This juicy pork loin is served on sautéed squash & kale, fresh sage, and sprinkled with chilli flakes and chopped brazil nuts.
We use outdoor-reared pork and rich golden miso to make these sweet, juicy meatballs. They’re served with a fresh ginger and honey sauce, kale and brown rice.
For a lighter version of pesto pasta, we’ve opted for fresh courgette ribbons instead of spaghetti. Balanced with tender free-range Cumbrian chicken, toasted pine nuts and sweet sundried tomatoes.
We've swapped pasta sheets for layers of fresh courgette and baked aubergine in our rich beef lasagne. Served with salad and a sprinkling of pine nuts. Our 100% grass-fed beef is sourced from Yorkshire.
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For every Mindful meal sold, we donate a school meal to a child living in poverty.