These mini broccoli 'steaks' are cut from the centre of baby romanesco, and glazed with a moreish chipotle & maple sauce.
This Italian-style salad features tender chunks of free-range chicken tossed in a basil pesto with sundried tomatoes, Belazu olives, and pickled red onion. Crunchy, salty, tangy in equal measure.
A delicate white fish, haddock suits Asian-inspired preparations with ginger and tamari. Served with a quick stir-fry and warm quinoa seasoned with sweet white miso for a light touch of umami.
Sesame-coated crispy tofu mingles with juicy chunks of mango and crisp sugar snap peas in a sweet and sour ginger dressing. Garnished with spring onion and spooned over brown rice. Simple and addictive.
A chargrilled cauliflower 'steak' coated in harissa, served with crunchy spiced chickpeas and a creamy cauliflower mash. We've poured over a creamy tahini dressing and sprinkled with pistachios.
This heritage pork is coated in dukkah, a spice mix with Egyptian origins but blended in Cornwall. It contains crushed nuts, sesame and spices and pairs immaculately with charred little gem and peach.
A fragrant tofu & coconut curry, infused with ginger, garlic and cardamom.
Juicy oven baked pork tenderloin with sauce vierge, a French sauce made with chopped tomatoes, basil, lemon and olive oil.
Chickpeas aren’t traditionally used in Thai food, but we love them in this red Thai curry, pairing nicely with our signature spice blend, coconut-based sauce and nutty black rice.
Succulent slices of steak and fresh sweet peach slices, cucumber and sugar snaps, nestled in buckwheat noodles with a tangy dressing. The peach adds a real sweetness and colour to this Asian dish.
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