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.
This coconut & garlic mushroom ragu is packed with chestnut mushrooms, kale and lentils alongside sweet potato noodles.
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.
Herby hake topped with fresh dill and parsley on a bed of roasted fennel and spring onions.
These fibre-rich lentil balls are served with a creamy coconut, mushroom and fresh tomato sauce.
Fresh mackerel fillet, served with dill and celeriac mash and sliced roast beetroot. With a fresh cucumber and shaved fennel side salad which has been marinated in a dill and mustard pickling vinegar.
You won’t believe this creamy, velvety pud until you’ve tried it. Avocado whips up into an indulgent mousse when mixed with coconut milk, rich cocoa powder and maple syrup. Garnished with freeze-dried raspberries and toasted coconut chip...
A sumptuous pork burger with a kick of heat from the chilli, topped with an egg for added protein.
Fresh haddock fillets topped with sautéed mixed mushrooms, artichoke hearts, garlic, fresh parsley, fragrant thyme and tangy sundried tomatoes, alongside crushed potatoes.
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