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

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.

We've roasted fennel and orange to complement the delicate flavour of trout, and added curly sweet potato crisps and a sprinkle of chopped red chilli.

We've baked chicken with fragrant fresh thyme and zingy lemon and served these with roasted carrots and rainbow chard.

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.