We've teamed smoked haddock with a creamy coconut quinoa packed with freshly shelled garden peas.

This Chinese-style pork is stir-fried with garlicky spring onions, shiitake mushrooms, spicy chilli and shredded sweetheart cabbage. Served with a sweet, sticky and undeniably delicious honey tamari sauce.

A family favourite with a Mindful Chef touch. Free-range chicken breast is stuffed with oozy basil pesto, coated in almond crumb and baked ‘til golden. We add veg with vitamin A-source squash and crunchy Tenderstem.

Kids can’t resist these classic stuffed peppers, brimming with rich grass-fed beef, simmered with herbs and sweet sundried tomato paste. We serve on a fill-you-up bed of brown rice and sneak in greens with salad.

Pan-fried haddock with artichoke hearts on a bed of cannelini beans with a herby parsley and dil sauce.

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.

Our sustainable cod fillet with crispy skin is served on paprika and cumin spiced Mexican beans, cherry tomatoes and sweetcorn. Creamy guacamole is spooned over the top and served with a garnish of crunchy lettuce and zesty lime juice al...