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.
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.
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.
The tasty chickpeas are roasted with dukkah, an Egyptian nut, seed and spice mix, and enveloped in crisp gem lettuce with creamy crushed avocado and a refreshing carrot slaw.
These succulent skewers are accompanied by a fragrant cauliflower rice, the perfect light dinner full of flavour.
This plant-based dish conjures up the best parts of lasagne without the dairy or gluten. We use Italian tomatoes and basil pesto to complement roasted aubergine slices and cannellini beans.
Our rich bean cassoulet is sprinkled with toasted hazelnuts and served with a deliciously sweet parsnip mash.
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For every Mindful meal sold, we donate a school meal to a child living in poverty.