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 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 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.
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.
Our rich bean cassoulet is sprinkled with toasted hazelnuts and served with a deliciously sweet parsnip mash.
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For every Mindful meal sold, we donate a school meal to a child living in poverty.