These mini broccoli 'steaks' are cut from the centre of baby romanesco, and glazed with a moreish chipotle & maple sauce.
A deliciously rich beef ragu topped with chestnut mushrooms, spinach and fresh thyme with a sweet potato mash topping.
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 homemade crepe made with quinoa flour and topped with garlic mushrooms, butter beans, chunky basil pesto and a sprinkling of pine nuts.
A vibrant oven-baked dish of smoked paprika, oregano and garlic chicken on a bed of roasted yellow pepper, cherry tomatoes, cavolo nero and sun-ripened black olives.
We've made a lighter version of mash with butternut squash, infused with delicate rosemary, and served with roasted salmon.
Our Yorkshire beef is 100% grass-fed and dry-aged for two weeks. The flat-iron steaks are a tender, flavourful cut and perfect for skewers. Served with cauliflower mash and a parsley drizzle.
These delicate salmon fillets are served with tender, farm-fresh asparagus over quinoa with a poached free-range egg. A light sprinkling of Cornish seaweed adds a complex, marine taste we can’t get enough of.
This filling springtime salad has it all: fresh leaves and herbs, juicy oranges, artichokes and lentils, salty olives, and toasted pine nuts. A Dijon and cider vinegar dressing bring it all together.
A delicious homemade gluten-free fajita made with buckwheat flour and bursting with black beans, grated carrot, tomatoes, gem lettuce & drizzled with coconut sauce.
Not a Mindful Chef customer?
Try healthy and delicious recipe boxes.
Crafted by us. Cooked by you.
For every Mindful meal sold, we donate a school meal to a child living in poverty.