We've paired seasonal sweet apricots together with succulent pork for a delicious fruity summer kebab, alongside chargrilled broccoli and pistachios.
We are celebrating the season of sweet summer peaches by making them the star ingredient in this dish.
For a lighter taco, we use crisp gem lettuce to wrap up the spiced chicken and sweet tahini dressed beetroot.
A fragrant tofu & coconut curry, infused with ginger, garlic and cardamom.
Juicy oven baked pork tenderloin with sauce vierge, a French sauce made with chopped tomatoes, basil, lemon and olive oil.
Pan-fried fresh haddock with a Spanish tomato rice and delicious padron peppers. A staple Spanish tapas, padron peppers are best cooked very simply and quickly, in a hot pan with a drizzle of oil.
A creamy spiced curry with tender chicken thighs, spinach, red pepper and organic jackfruit from Sri Lanka. The delicious red rice has a nuttier flavour than brown rice.
Figs add a burst of sweetness to the warming blend of Baharat spices, coating the chicken.
We have paired the delicate flavour of haddock with rich sweet white miso paste, a popular Japanese seasoning made from fermented soybeans, and fresh warming ginger.
A succulent steak paired with a delicious sweet potato baked egg and a shaved asparagus salad.
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