We’ve replaced rice with buckwheat in our roasted squash and crispy sage risotto, with added tahini for a creamy rich flavour, sprinkled with crunchy pumpkin seeds.
Our Spanish-style, one-pot chicken couldn’t be easier. Chicken thighs, sweet peppers, smoked paprika and the Mediterranean taste of thyme. Served with roasted purple sprouting broccoli.
Warming and autumnal, this is a delicious plant-based alternative to traditional bolognese packed with chestnut mushrooms, fresh parsley and nutty lentils.
We've created a buckwheat chia pizza, made with gluten-free buckwheat flour and topped with red onion, courgette ribbons and creamy avocado.
These chunky cauliflower steaks are charred then served on Italian-inspired cannellini beans with pesto and spinach. The homemade parsley and Brazil nut pesto ties everything together.
Delicious nectarines are drizzled with a little maple syrup and roasted in the oven, then scattered with toasted walnuts.
Our coley is certified as sustainable by the Marine Conservation Society. We pair it with a hearty coconut and split red lentil dhal for a spicy, satisfying dinner.
Salsa verde has a bold, fresh flavour that works wonders with white flaky fish, like our sustainably-sourced hake. Served with millet, an ancient grain, roasted tomato and yellow pepper.
Pan-fried haddock with artichoke hearts on a bed of cannelini beans with a herby parsley and dil sauce.
These lemon infused pork meatballs are topped with Italian gremolata, made with fresh parsley, hazelnuts and garlic, and sit on a bed of parsnip ribbons.
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For every Mindful meal sold, we donate a school meal to a child living in poverty.