These mini broccoli 'steaks' are cut from the centre of baby romanesco, and glazed with a moreish chipotle & maple sauce.
This juicy pork loin is served on sautéed squash & kale, fresh sage, and sprinkled with chilli flakes and chopped brazil 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.
A tasty chicken and mushroom casserole packed with artichoke hearts and chestnut mushrooms alongside a sweet parsnip mash.
Delicate plaice parcels, packed full of flavour from a Mediterranean mix of sundried tomatoes, capers and black olives.
This warming bowl is packed with Mexican flavours, and loaded with chicken and black beans, a delicious combo.
Herby hake topped with fresh dill and parsley on a bed of roasted fennel and spring onions.
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.
A rich and creamy chicken pie with chestnut mushrooms, kale and tarragon with butternut squash mash.
These rich balsamic glazed mushrooms are the perfect partner to our roasted stuffed shallots, packed with sunflower seeds and hazelnuts.
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