These mini broccoli 'steaks' are cut from the centre of baby romanesco, and glazed with a moreish chipotle & maple sauce.
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.
A succulent steak paired with a delicious sweet potato baked egg and a shaved asparagus salad.
Shiso is hard to find in the UK but a prized ingredient in Japanese cooking. It has an instantly recognisable, lovely grassy taste that gives this quick, creamy peanut tofu a restaurant feel.
This quick sesame and ginger stir-fry features free-range chicken, purple sprouting broccoli, red pepper, silky black noodles and crunchy peanuts. It’s saucy, fresh and ready in 15 minutes. The perfect weeknight dinner.
Smoked salmon slices are layered over golden brown celeriac and apple rostis and topped with a poached egg and a herby dressing.
This Thai yellow curry is fragrant, creamy and packed with fish and crunchy veg. We use the Marine Conservation Society-approved fish coley for sustainability. Served on inky black rice.
Tangy sweet pink peppercorns are stir-fried with sticcoli, succulent slices of pork and crunchy cashew nuts.
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For every Mindful meal sold, we donate a school meal to a child living in poverty.