Rich, soft and sticky black garlic and aged balsamic aubergine steaks with crispy thin parsnip fries tossed in truffle oil, alongside a sprouted lentil salad with tangy pickled onions.
Homemade potato gnocchi and purple sprouting broccoli topped with sautéed mixed mushrooms drizzled in truffle oil and sprinkled with crunchy pine nuts.
We've baked chicken with fragrant fresh thyme and zingy lemon and served these with roasted carrots and rainbow chard.
Lentil balls drizzled with a rich tomato sauce alongside brown rice packed with cavolo nero.
Chefs insist on dry-aged steaks for their superior taste and tenderness. But few supermarkets stock them. See what the fuss is about with these flat iron steaks, balsamic mustard sauce and butternut squash mash.
A seasonal classic. Wild British venison, tangled sautéed leeks, crushed potatoes and a mushroom and spinach sauce. Wild venison is very sustainable and has a rich, gamey flavour.
The vibrant pink rhubarb is a delicious partner to roast pork. We've served it alongside sweet roasted carrots & crispy kalettes.
Succulent slices of steak with grilled sweet apricots, grilled sugar snap peas and heritage tomatoes, drizzled with a purple pesto that's made with purple basil and beetroot.
A warming winter stew packed with curly kale, chestnut mushrooms and sundried tomatoes with juicy slices of pork loin in a rich tomato and fresh herb sauce.
A comforting rosti made from grated apple, red onion and seasonal celeriac, topped with creamy avocado and a herby dressing with fresh parsley and dill leaves.
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