Succulent pork loin simmered with barbecue butter beans and spinach, alongside sweet potato fries and roasted tenderstem broccoli.
Our rich bean cassoulet is sprinkled with toasted hazelnuts and served with a deliciously sweet parsnip mash.
Our Lincolnshire prawns are grown sustainably in seawater tanks in Lincolnshire. We simmer them in a creamy, aromatic coconut curry spiked with black mustard seeds and a Sri Lankan spice blend.
Smoked salmon slices are layered over golden brown celeriac and apple rostis and topped with a poached egg and a herby dressing.
Fresh haddock fillets topped with sautéed mixed mushrooms, artichoke hearts, garlic, fresh parsley, fragrant thyme and tangy sundried tomatoes, alongside crushed potatoes.
When a takeaway craving hits, tempt the fam with this Mindful Chef spin on Singapore noodles instead. We use mineral-rich buckwheat noodles, and toss through nutty tempeh, warm curry spices and crunchy mangetout and carrot.
Juicy pork meatballs infused with chipotle, garlic and fresh coriander are served alongside a delicious Mexican-style rice loaded with sweetcorn, spinach and spring onions.
We've layered nutty Jersualem artichokes & sweet potato over rich tomato lentils, topped with crunchy Brazil nuts.
Our festive vegetarian roast is made with chopped chestnuts, cannellini beans, mushrooms, carrot mash and herbs, served with a tangy homemade cranberry sauce.
Festive turkey with honey roasted parsnips and carrots, chestnut Brussels sprouts and celeriac mash. Served with a creamy mushroom and thyme sauce.
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For every Mindful meal sold, we donate a school meal to a child living in poverty.