This creamy sun-dried tomato courgetti is paired with hot smoked salmon, a pinch of chilli flakes and Tenderstem broccoli.
We've paired a succulent seared steak with a medley of spring vegetables including sweet baby carrots, crisp sugar snap peas and bright red radishes.
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.
Juicy oven baked pork tenderloin with sauce vierge, a French sauce made with chopped tomatoes, basil, lemon and olive oil.
Warming garlic, zingy ginger, fresh coriander – these meatballs, made with heritage pork, have real wow-factor. We simmer them in a crowd-pleasing, coconut-rich green curry broth, bursting with vitamin-rich veg. Black rice adds contrasti...
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.
Oven-baked pesto coated haddock is served with aubergine ratatouille and delicious quinoa.
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.
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