Herby hake topped with fresh dill and parsley on a bed of roasted fennel and spring onions.
We've made a lighter version of mash with butternut squash, infused with delicate rosemary, and served with roasted salmon.
A delicious combination of nutty buckwheat, creamy avocado, crunchy walnuts and roasted sweet pears, all drizzled in a zingy apple cider vinegar and Dijon mustard dressing.
This dish is a beautiful fusion of vibrant summer flavours. We serve harissa-spiced chicken with fresh orange slices and cucumber ribbons. To balance the hot harissa, we drizzle over a cooling turmeric, lemon and coconut sauce.
We've teamed smoked haddock with a creamy coconut quinoa packed with freshly shelled garden peas.
We love Thai stir-fries. They’re always brimming with umami, thanks to the magical combination of tamari, honey and lime. With tender grass-fed heritage steak, brown rice and sprouting broccoli.
Homemade potato gnocchi and purple sprouting broccoli topped with sautéed mixed mushrooms drizzled in truffle oil and sprinkled with crunchy pine nuts.
Pan-fried haddock with artichoke hearts on a bed of cannelini beans with a herby parsley and dil sauce.
Our extra-tender heritage lamb comes from animals grazed on wild pasture. Cubed and marinated in Mediterranean spices, it’s then chargrilled on skewers and served with a refreshing Greek-style salad.
A creamy hot smoked salmon fish pie, topped with a light carrot mash and packed with tender green beans and sautéed leeks in a coconut mustard sauce with a squeeze of lemon juice.
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