Oven-baked pesto coated haddock is served with aubergine ratatouille and delicious quinoa.
Herby roasted salmon with a ground almond crust alongside mustardy potatoes and a quick sauerkraut, made with caraway seeds and sweet beetroot.
For a lighter taco, we use crisp gem lettuce to wrap up the spiced chicken and sweet tahini dressed 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.
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.
Fresh cod topped with dukkah, an Egyptian blend of spices packed with crunchy nuts and sesame seeds. Served alongside a red pepper, courgette and butter bean bake spiced with rose harissa and a sprinkle of black garlic cloves.
Smoked salmon slices are layered over golden brown celeriac and apple rostis and topped with a poached egg and a herby dressing.
We've sprinkled hand-harvested Cornish seaweed over salmon fillets, tender asparagus and poached eggs.
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