These mini broccoli 'steaks' are cut from the centre of baby romanesco, and glazed with a moreish chipotle & maple sauce.
A delicate white fish, haddock suits Asian-inspired preparations with ginger and tamari. Served with a quick stir-fry and warm quinoa seasoned with sweet white miso for a light touch of umami.
A chargrilled cauliflower 'steak' coated in harissa, served with crunchy spiced chickpeas and a creamy cauliflower mash. We've poured over a creamy tahini dressing and sprinkled with pistachios.
This heritage pork is coated in dukkah, a spice mix with Egyptian origins but blended in Cornwall. It contains crushed nuts, sesame and spices and pairs immaculately with charred little gem and peach.
A deliciously rich beef ragu topped with chestnut mushrooms, spinach and fresh thyme with a sweet potato mash topping.
A homemade crepe made with quinoa flour and topped with garlic mushrooms, butter beans, chunky basil pesto and a sprinkling of pine nuts.
Figs add a burst of sweetness to the warming blend of Baharat spices, coating the chicken.
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.
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