Oven-baked pesto coated haddock is served with aubergine ratatouille and delicious quinoa.
Juicy oven baked pork tenderloin with sauce vierge, a French sauce made with chopped tomatoes, basil, lemon and olive oil.
A homemade crepe made with quinoa flour and topped with garlic mushrooms, butter beans, chunky basil pesto and a sprinkling of pine nuts.
We've stirred beetroot through our quinoa risotto for a sweet earthy flavour.
This hearty ragù is made by simmering grass-fed Yorkshire heritage beef in Italian tomato passata with sun-dried tomato paste and chestnut mushrooms. Served on hearty sweet potato mash with a sprinkling of pine nuts.
For a lighter version of pesto pasta, we’ve opted for fresh courgette ribbons instead of spaghetti. Balanced with tender free-range Cumbrian chicken, toasted pine nuts and sweet sundried tomatoes.
This plant-based dish conjures up the best parts of lasagne without the dairy or gluten. We use Italian tomatoes and basil pesto to complement roasted aubergine slices and cannellini beans.
Plant-based quinoa and cannellini bean arancini, stuffed with a basil pesto and coated in golden polenta.
Our rich bean cassoulet is sprinkled with toasted hazelnuts and served with a deliciously sweet parsnip mash.
Delicate plaice parcels, packed full of flavour from a Mediterranean mix of sundried tomatoes, capers and black olives.
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