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Our organic eggs taste even more luscious than they look. But don’t just take our word for it – try them for yourself with this week’s delicious Stonegate Organic recipe inspiration…

Sautéed broad beans with a poached egg

Gill Meller’s Sautéed Broad Beans with a Poached Egg

Pan con tomate with a fried egg

Gill Meller’s Pan con Tomate with a Fried Egg

Early Summer Baked Eggs

Gill Meller’s Early Summer Baked Eggs

Blueberry, honey and Lavender mess meringues

Gill Meller’s Blueberry, Honey and Lavender Mess

Courgette, Goat's Cheese and Dill Soufflé

Gill Meller’s Courgette and Goat’s Cheese Soufflé

Artichoke with garlic mayonnaise

Gill Meller’s Artichoke with Garlic Mayonnaise

Rhubarb Creme Brûlée in a bowl, with a portion of it scooped out with a spoon.

Gill Meller’s Rhubarb Creme Brûlée

Cheddar souffle

Gill Meller’s Cheddar Soufflé

Flourless almond cake

Gill Meller’s Flourless Almond Cake

Wild Garlic Prawn Toasts cut into halves sit on a round wooden board. Next to the wooden board is a 6 pack of Stonegate Estate eggs.

Gill Meller’s Wild Garlic Prawn Toasts

A plate of spicy nduja soldiers sit next to an egg cup with a Stonegate Estate organic egg in it. The top is cut off the egg. The soldiers are made up of slices of toast with spicy nduja spread over the top.

Gill Meller’s Dippy Eggs with Spicy Nduja Soldiers

On a white plate sits a Steak with Béarnaise Sauce poured over the top of it. The steak is cut up into strips so the pink inside is showing.

Gill Meller’s Steak with Béarnaise Sauce

This chocolate and coffee fondant can be served with cream

Gill Meller’s Chocolate and Coffee Fondant

A tuna, egg and parsley salad is full of beans

Gill Meller’s Tuna, Egg and Bean Salad

Buckwheat pancakes topped with ice cream, salted toffee sauce, bananas and peanuts

Gill Meller’s Buckwheat Pancakes

Gill Meller's black pudding scotch eggs have been cut in half and laid on their sides on a wooden board

Gill Meller’s Black Pudding Scotch Eggs

VIEW MORE RECIPES

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Courgettes are in plentiful supply this month - wh Courgettes are in plentiful supply this month - whether you grow your own, or purchase organic ones from the supermarket, try cooking them low and slow until they turn beautifully soft, rich and comforting. You can then use them in @gill.meller’s courgette, goat’s cheese and dill soufflé for an incredibly yummy summer showstopper. You’ll need: 500 – 600g of medium sized organic courgettes 2 cloves of garlic, thinly sliced 2 tbls of olive oil 50g unsalted butter, plus extra for greasing 20g polenta, for dusting 50g plain organic flour 350ml organic whole milk 150g soft goat’s cheese 4 medium Stonegate Estate Organic eggs, separated A small bunch of dill, finely chopped For the full recipe, head on over to our website ☀️
Eating fruits and vegetables in season makes such Eating fruits and vegetables in season makes such an amazing difference to the flavour of your dishes. For this sensational summer salad by @gill.meller track down some lovely, ripe, heritage tomatoes to really make this recipe sing! The perfect accompaniment to spending a long, luxurious evening dining out in the garden. You’ll need: 3-4 Stonegate Estate Organic eggs, at room temperature About 500g ripe tomatoes of different sizes and colours, cut into bite sized pieces 2 tablespoons capers 6-9 salted anchovies in oil A handful of basil, thinly ribboned A handful of fennel tops (and their flowers) if available 100g day-old sourdough or country bread, torn into bite- sized pieces For the dressing: 4 tablespoons extra-virgin olive oil A touch of anchovy oil (optional) 2 tablespoons cider vinegar 2 teaspoons mustard 2 teaspoons unrefined caster sugar 1 garlic clove, very finely grated, or crushed to a paste Sea salt and freshly ground black pepper Head to our website for the full recipe 🍅
The globe artichoke is one of the most striking ed The globe artichoke is one of the most striking edible plants you can grow in your garden. Currently in season, now is the perfect time to try your hand at cooking them - start with this simple @gill.meller method as the garlic mayonnaise goes so well with artichokes. In fact, it goes well with pretty much everything! You’ll need: A good squeeze of lemon juice 1–2 artichokes per person Sea salt and freshly ground black pepper For the mayonnaise 2 firm fresh garlic cloves, very finely grated 2 Stonegate Estate Organic egg yolks 2 tsp Dijon mustard, heaped Juice of half an organic lemon 125ml sunflower oil 100ml extra-virgin olive oil ‌ Make the mayonnaise: place garlic, egg yolk, mustard and lemon juice in a food processor. Season with salt and pepper and whizz for 30 seconds. Combine the oils in a jug. Run the processor, slowly adding them to the mixture. Once all the oil is added you should have a thick, glossy mayo. Season if required. Boil a very large pan of salted water. Add a good squeeze of lemon juice, then add the artichokes. Cook until the base is tender to the point of a knife and the leaves pull away easily. This may take 8–10 minutes for freshly picked artichokes, or up to 20–30 minutes for older, larger ones. When the artichokes are cooked, remove them from the pan with tongs and stand them upside down so the water drains away from the hearts. To eat, pull the leaves away from the artichokes, dip them in the mayonnaise and eat just like that. When you get to the tender inner leaves with the purple tips, you can remove them all at once – just eat the light-coloured parts of these leaves. Use a knife or spoon to scrape out and remove the inedible fuzzy choke covering the artichoke heart. Cut the heart into pieces and dip that into mayonnaise and eat.
Summer salad with a difference 🐟 with our third Summer salad with a difference 🐟 with our third heatwave in as many weeks due this weekend, this smoked mackerel salad from @gill.meller is a wonderful recipe to have up your sleeve when you don’t want to spend hours in the kitchen. You’ll need: 2 hot smoked mackerel fillets 4 Stonegate Estate Organic eggs 6 small beetroot, cooked 500g new potatoes, scrubbed and cooked 1 heaped tbls horseradish sauce 2 tbls crème fraîche 1 tbls cider vinegar 2 tbls olive oil A small handful of chives, finely chopped A handful of fennel tops, roughly chopped Sea salt and freshly ground black pepper Bring a medium pan of water to the boil, add the eggs, and cook for 6 minutes, which should give you a soft-set yolk. Drain the eggs and run them under the cold tap until cool enough to handle. Carefully shell the eggs and set aside. Cut the new potatoes in bite-sized chunks and place them in a bowl. Rub the skin from the beetroot, cut these into similar sized pieces and add these to the bowl too. Now spoon in the horseradish and crème fraîche. Add the oil, vinegar and the chives and season with salt and pepper. Tumble the beetroot and potatoes together lightly. Don’t over mix them or everything will go bright pink. Spoon the dressed potatoes and beetroot out over a platter. Halve the warm eggs and arrange these in and around the dressed veg. Now lift the smoked mackerel off the skin in chunks and scatter this around the eggs. Finish with a flurry of fennel tops (if you’re using them), a trickle more olive oil, and a tad more seasoning. Don’t forget to SAVE this recipe for the summer!

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