Oven-baked pesto coated haddock is served with aubergine ratatouille and delicious quinoa.
Herby roasted salmon with a ground almond crust alongside mustardy potatoes and a quick sauerkraut, made with caraway seeds and sweet beetroot.
Scandinavian-inspired roasted beetroot and smoked mackerel with a creamy coconut yoghurt, lemon & dill dressing and a scattering of sliced pink radishes.
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.
We've made a lighter version of mash with butternut squash, infused with delicate rosemary, and served with roasted salmon.
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.
Fresh cod topped with dukkah, an Egyptian blend of spices packed with crunchy nuts and sesame seeds. Served alongside a red pepper, courgette and butter bean bake spiced with rose harissa and a sprinkle of black garlic cloves.
Smoked salmon slices are layered over golden brown celeriac and apple rostis and topped with a poached egg and a herby dressing.
We've sprinkled hand-harvested Cornish seaweed over salmon fillets, tender asparagus and poached eggs.
Fresh coley simmered in a creamy, fresh and aromatic coconut curry spiced with black mustard seeds and our Sri Lankan spice blend of turmeric, ground coriander, ground cumin and cayenne pepper.
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