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 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.
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.
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.
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.
This filling springtime salad has it all: fresh leaves and herbs, juicy oranges, artichokes and lentils, salty olives and pine nuts. A Dijon and cider vinegar dressing bring it all together.
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For every Mindful meal sold, we donate a school meal to a child living in poverty.