Oven-baked pesto coated haddock is served with aubergine ratatouille and delicious quinoa.
Juicy oven baked pork tenderloin with sauce vierge, a French sauce made with chopped tomatoes, basil, lemon and olive oil.
We've stirred beetroot through our quinoa risotto for a sweet earthy flavour.
This hearty ragù is made by simmering grass-fed Yorkshire heritage beef in Italian tomato passata with sun-dried tomato paste and chestnut mushrooms. Served on hearty sweet potato mash with a sprinkling of pine nuts.
For a lighter version of pesto pasta, we’ve opted for fresh courgette ribbons instead of spaghetti. Balanced with tender free-range Cumbrian chicken, toasted pine nuts and sweet sundried tomatoes.
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.
Plant-based quinoa and cannellini bean arancini, stuffed with a basil pesto and coated in golden polenta.
Delicate plaice parcels, packed full of flavour from a Mediterranean mix of sundried tomatoes, capers and black olives.
For our take on this traditional Middle Eastern and North African dish we've added juicy chicken thighs to our poached egg shakshuka. A comforting and very delicious one pan wonder.
Seasonal wild garlic grows in shady woodland areas between March and June. The leaves add a deep garlicky flavour to our borlotti bean balls on a bed of rich tomato ragu and courgetti.
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