Herby roasted salmon with a ground almond crust alongside mustardy potatoes and a quick sauerkraut, made with caraway seeds and sweet beetroot.
Juicy oven baked pork tenderloin with sauce vierge, a French sauce made with chopped tomatoes, basil, lemon and olive oil.
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 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.
A succulent steak paired with a delicious sweet potato baked egg and a shaved asparagus salad.
We've stuffed chicken breasts with Mediterranean flavours of sundried tomatoes and black olives and served these with crispy baked hasselback potatoes, sprinkled with fragrant fresh rosemary.
We've sprinkled hand-harvested Cornish seaweed over salmon fillets, tender asparagus and poached eggs.
Smoked salmon slices are layered over golden brown celeriac and apple rostis and topped with a poached egg and a herby dressing.
An easy midweek dish, this sustainably-sourced cod is baked with lemon zest before being served Spanish-style: on a warming chickpea stew instead of rice. The perfect balance between fresh and hearty.
Pasture-grazed lamb is more tender and fragrant than what you can find in shops. We rub our lamb steaks with spices, then griddle them until tender. Served with pomegranate quinoa, dairy-free tzatziki and slices of aubergine.
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