These mini broccoli 'steaks' are cut from the centre of baby romanesco, and glazed with a moreish chipotle & maple sauce.
We are celebrating the season of sweet summer peaches by making them the star ingredient in this dish.
For a lighter taco, we use crisp gem lettuce to wrap up the spiced chicken and sweet tahini dressed beetroot.
A deliciously rich beef ragu topped with chestnut mushrooms, spinach and fresh thyme with a sweet potato mash topping.
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 made a lighter version of mash with butternut squash, infused with delicate rosemary, and served with roasted salmon.
We have paired the delicate flavour of haddock with rich sweet white miso paste, a popular Japanese seasoning made from fermented soybeans, and fresh warming ginger.
Instead of tortillas, we've used delicious rainbow chard in our enchiladas and stuffed these with smoky spicy beans, topped with creamy avocado chunks. A mindful version of a Mexican classic.
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