Herby roasted salmon with a ground almond crust alongside mustardy potatoes and a quick sauerkraut, made with caraway seeds and sweet beetroot.
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 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 stuffed chicken breasts with Mediterranean flavours of sundried tomatoes and black olives and served these with crispy baked hasselback potatoes, sprinkled with fragrant fresh rosemary.
We use smoked mackerel in this classic winter salad. Smoky fish and earthy root veg contrast with crunchy pink radishes and a creamy lemon and dill dressing.
An easy midweek dish, this sustainably-sourced cod is baked with lemon zest before being served Spanish-style: on a warming chickpea stew instead of rice. The perfect balance between fresh and hearty.
This coconut & garlic mushroom ragu is packed with chestnut mushrooms, kale and lentils alongside sweet potato noodles.
Traditionally made with beef and sour cream, we recreate this Russian stew with mushrooms, rich butter beans, and ‘meaty’ spices like smoked paprika. Coconut and mustard add a dash of dairy-free creaminess.
The crispy aubergine makes a great partner to the sweet pepper sauce made with slow cooked plum tomatoes.
We toss free-range Cumbrian chicken thighs in a blend of spices and piri piri, then roast with them with onion and orange wedges for a sweet, juicy result. Served with a quick quinoa pilaf.
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