These mini broccoli 'steaks' are cut from the centre of baby romanesco, and glazed with a moreish chipotle & maple sauce.
We are celebrating the season of sweet summer peaches by making them the star ingredient in this dish.
A deliciously rich beef ragu topped with chestnut mushrooms, spinach and fresh thyme with a sweet potato mash topping.
Pan-fried fresh haddock with a Spanish tomato rice and delicious padron peppers. A staple Spanish tapas, padron peppers are best cooked very simply and quickly, in a hot pan with a drizzle of oil.
A homemade crepe made with quinoa flour and topped with garlic mushrooms, butter beans, chunky basil pesto and a sprinkling of pine nuts.
A vibrant oven-baked dish of smoked paprika, oregano and garlic chicken on a bed of roasted yellow pepper, cherry tomatoes, cavolo nero and sun-ripened black olives.
We've made a lighter version of mash with butternut squash, infused with delicate rosemary, and served with roasted salmon.
We have paired the delicate flavour of haddock with rich sweet white miso paste, a popular Japanese seasoning made from fermented soybeans, and fresh warming ginger.
We've sprinkled hand-harvested Cornish seaweed over salmon fillets, tender asparagus and poached eggs.
We use Italian tomatoes as a base for this yummy sauce, then add layers of flavour with black olives, basil and garlic. Served with chestnut mushrooms, courgettes and spinach on a seasoned butter bean mash.
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