A juicy steak with sliced Jerusalem artichokes, curly kale and a delicious creamy horseradish sauce.
Tender chicken breast cooked with citrusy fennel and nutty red quinoa with fresh parsley.
Tender lamb shoulder simmered in a herby tomato sauce alongside crushed potatoes and green beans. Fresh rosemary, parsley and bay add a fragrant aroma and flavour to the sauce.
We’ve replaced rice with buckwheat in our roasted squash and crispy sage risotto, with added tahini for a creamy rich flavour and sprinkled with crunchy pumpkin seeds.
A Thai favourite, this massaman curry is packed with flavour from the fresh ginger, kaffir lime leaves and cinnamon. We've simmered succulent duck breast, green beans, baby sweetcorn and aubergine chunks in this rich sauce.
We've served this delicious, peanut beef satay alongside crunchy kale crisps & cauliflower rice, a lighter alternative to starchy white rice.
A succulent steak with grated beetroot rostis all drizzled in a parsley and brazil nut pesto.
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 courgetti and carrot spaghetti.
This Spanish chicken dish is packed full of delicious Mediterranean flavours, perfect for a healthy, mid week meal.
We've served our stuffed portobello mushrooms on a bed of buckwheat and topped these with a sprinkling of pine nuts.
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