We’ve reinvented this popular takeaway option, Mindful Chef style. Golden tofu stir-fried with red pepper and onion in a sweet and sour sauce is served with brown rice, crispy kale ‘seaweed’ and crunchy cashews.
Pasture-grazed lamb is more tender and fragrant than what you can find in shops. We rub our lamb steaks with spices, then griddle them until tender. Served with pomegranate quinoa, dairy-free tzatziki and slices of aubergine.
A deceptively simple meal. Pan-fry tender salmon fillets with a sesame crust until golden, then serve on gluten-free buckwheat noodles and fresh vegetable ribbons. Finish with a moreish honey miso dressing.
This wonderfully juicy steak is rubbed in fragrant ras el hanout, a lovely North African spice mix that really enhances the flavour of our outdoor-reared heritage lamb. Served with buckwheat tabbouleh salad.