SEPTEMBER SEASONAL SUPPER BOX · ORDER NOW
Chapter No. 06
June, 2026
The arrival of June always feels slightly miraculous. Strawberries sweet enough for supper. Peas spilling from their pods. Bunches of mint gathered by the handful. Young garlic, tender courgettes and new potatoes still carrying traces of the soil they grew in. Our June box begins here.
Editor's Letter
June marks the slow transition into summer and also the beginning of PLENTIFULL's story.
We have chosen line-caught pollack from a small day-boat in the coastal waters of South-West England, free-range pasture-reared chicken thighs from a regenerative farm in North Yorkshire, and the first flavours of summer from our favourite independent organic British farms.
— Shannon & Angus
Featured Ingredients
The Menu
I
5 minutes preparation, 45 minutes cooking · Serves 2
Free-range, pasture-reared chicken thighs from Telfit in the Yorkshire Dales, roasted with troy onion and new season Jersey Royals until the chicken skin is bronzed and the potatoes are crisp. Served with a sprinkling of fresh peas on a bed of spiced lemon yoghurt.
II
25 minutes · Serves 2
The first British strawberries of the season, halved and dressed with podded broad beans, torn herbs, roasted pumpkin seeds and crumbled High Weald Dairy organic sheep milk medita cheese.
III
15 minutes preparation, 35 minutes cooking · Serves 2
A fillet of wild-caught pollack from Sole of Discretion, roasted gently and served over Hodmedod's organic pearled naked barley, folded with fresh peas, wild herbs and a cool minted yoghurt.
Embrace the transition from summer to Autumn with our next drop; the September Seasonal Supper box.
