Seared grass-fed sirloin steak on a bed of mustardy celeriac mash, topped with delicious mixed mushrooms sautéed in garlic, fresh herbs and drizzled with truffle oil.
These rich balsamic glazed mushrooms are the perfect partner to our roasted stuffed shallots, packed with sunflower seeds and hazelnuts.
A warming, wholesome tomato curry loaded with chickpeas and spinach, spiced with aromatic black mustard seeds, turmeric, cumin seeds and ground coriander.
We've paired hazelnut roasted pork loin with a sweet fresh red cherry & shallot salsa and delicious quinoa.
Wedges of golden tofu are simmered in a homemade maple and ginger teriyaki sauce. Finished with crunchy veg, spring onions and a crispy seaweed blend.
Homemade potato gnocchi and purple sprouting broccoli topped with sautéed mixed mushrooms drizzled in truffle oil and sprinkled with crunchy pine nuts.
Our grass-fed flat iron steak strips are pan-fried then coated in a deliciously creamy mushroom stroganoff sauce and served on a bed of courgette and carrot spaghetti.
We've cooked soft baby aubergines in a homemade teriyaki sauce with edamame & crispy kale.
Chefs insist on dry-aged steaks for their superior taste and tenderness. But few supermarkets stock them. See what the fuss is about with these flat iron steaks, balsamic mustard sauce and butternut squash mash.
A seasonal classic. Wild British venison, tangled sautéed leeks, crushed potatoes and a mushroom and spinach sauce. Wild venison is very sustainable and has a rich, gamey flavour.
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For every Mindful meal sold, we donate a school meal to a child living in poverty.