Pan-fried pork loin topped with balsamic onions alongside honey glazed roasted carrots with a sprinkling of nigella seeds.
We use curried creamy chickpeas for our vegan take on this Anglo-Indian classic, and pair them up with juicy mango, pickled onion, crunchy radishes and sweet mangetout.
We've coated pollack with crispy polenta, served alongside tenderstem broccoli, black olives & sweet roasted tomatoes.
Our Spanish-style, one-pot chicken couldn’t be easier. Chicken thighs, sweet peppers, smoked paprika and the Mediterranean taste of thyme. Served with roasted purple sprouting broccoli.
A Halloween favourite, we've roasted baby pumpkin halves to create bowls and filled the soft sweet flesh with a creamy tikka lentil curry, fresh parsley and a sprinkling of toasted flaked almonds.
Creamy coconut coronation sauce is drizzled over baked spiced chicken and topped with juicy red grapes.
A juicy steak with sliced Jerusalem artichokes, curly kale and a delicious creamy horseradish sauce.
Tender chicken breast cooked with citrusy fennel and nutty red quinoa with fresh parsley.
Juicy meatballs infused with mustard and simmered in a rich tomato sauce with butter beans and cavolo nero, topped with a herby hazelnut crumb.
Tender lamb shoulder simmered in a herby tomato sauce alongside crushed potatoes and green beans. Fresh rosemary, parsley and bay add a fragrant aroma and flavour to the sauce.
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