Succulent pork loin simmered with barbecue butter beans and spinach, alongside sweet potato fries and roasted tenderstem broccoli.
Juicy oven baked pork tenderloin with sauce vierge, a French sauce made with chopped tomatoes, basil, lemon and olive oil.
Smoked salmon slices are layered over golden brown celeriac and apple rostis and topped with a poached egg and a herby dressing.
A succulent steak paired with a delicious sweet potato baked egg and a shaved asparagus salad.
These rich balsamic glazed mushrooms are the perfect partner to our roasted stuffed shallots, packed with sunflower seeds and hazelnuts.
Goa is famous for its fish curries. To recreate one, we use sustainably sourced haddock landed in the UK and simmer it in a spicy coconut-tomato sauce. Served with a mild cauli rice sprinkled with toasted flaked almonds.
Fresh mango adds a delicious sweetness to the tangy lime in our spicy salsa. We keep the skin on our haddock before coating it in our jerk style rub for extra flavour and texture.
We've given the classic nicoise a twist with pan-fried smoked mackerel, alongside tender green beans and delicious black olives.
We've used rich brown miso paste to our fragrant chilli tofu ramen, and added salty seaweed, dark green cavolo nero and fibre-rich buckwheat noodles.
Fresh salmon fillets pan-fried in a homemade honey teriyaki sauce and served with double greens: tender wilted choi sum and spinach. Rounded off with quinoa and ribboned spring onions.
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For every Mindful meal sold, we donate a school meal to a child living in poverty.