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 stuffed chicken breasts with Mediterranean flavours of sundried tomatoes and black olives and served these with crispy baked hasselback potatoes, sprinkled with fragrant fresh rosemary.
We were inspired by Korean Bibimbap when we designed this rice bowl, layered with slices of tender flat iron steak, pickled grated carrot and crunchy roasted broccoli. Drizzled in a warm sesame sauce.
This coconut & garlic mushroom ragu is packed with chestnut mushrooms, kale and lentils alongside sweet potato noodles.
We use smoked mackerel in this salad, which is in the style of our neighbours in the north. Smoky fish and earthy root veg contrast with crunchy pink radishes and a creamy lemon and dill dressing.
Harissa and smoked paprika impart a Tunisian-inspired warmth to these pan-fried Cumbrian chicken breasts, which we serve with creamy avocado, sweet roasted squash and chopped mint.
An easy midweek dish, this sustainably-sourced cod is baked with lemon zest before being served Spanish-style: on a warming chickpea stew instead of rice. The perfect balance between fresh and hearty.
The crispy aubergine makes a great partner to the sweet pepper sauce made with slow cooked plum tomatoes.
We've topped a juicy beef burger with spinach and an oozing poached egg, served with crunchy beetroot and parsnip crisps, and roasted tomatoes.
We toss free-range Cumbrian chicken thighs in a blend of spices and piri piri, then roast with them with onion and orange wedges for a sweet, juicy result. Served with a quick quinoa pilaf.
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