Skip to content
Stonegate EstateStonegate Estate
  • OUR STORY
  • OUR STANDARD
  • OUR PRINCIPLES
  • STONEGATE ORGANIC
  • RECIPES
  • CONTACT

OUR RECIPES

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…

Sweetcorn fritters with poached eggs

Gill Meller’s Sweetcorn fritters with poached eggs

Smoked haddock potato cakes

Gill Meller’s Smoked haddock potato cakes

Courgette, lemon, fennel seed and olive oil cake

Gill Meller’s Courgette, lemon, fennel seed and olive oil cake

Burnt cheesecake with roasted rosemary plums

Gill Meller’s Burnt cheesecake with roasted rosemary plums

Gill Meller’s Blackberry and apple bread and butter pudding

Gill Meller’s Beetroot bhajis with curried mayonnaise

Gill Meller’s Summer strawberry and cream Victoria sponge

Gill Meller’s Smoked haddock rarebit baked Stonegate Estate eggs

Gill Meller’s Scrambled Stonegate Estate eggs on toast with buttered samphire

Gill Meller’s Scrambled Stonegate Estate egg tacos with chorizo, spring onions and coriander

Gill Meller’s Prawn cocktail

Gill Meller’s Fresh spaghetti cacio e pepe

Gill Meller’s Strawberry Meringue Roulade

Gill Meller’s Rhubarbisu

Gill Meller’s Poached Chicken with Spring Vegetables and Tarragon Mayonnaise

Gill Meller’s Grilled Parmesan Asparagus Soldiers with Stonegate Estate Organic Dippy Eggs

VIEW MORE RECIPES

Follow us @stonegateestate

Blackberries, for Organic September. There’s some Blackberries, for Organic September. There’s something deeply satisfying about coming home with stained fingers and a container full of blackberries you didn’t have to buy. ‌ Dark, soft and intensely flavoured, with that lovely sharp edge that makes them so good in a pudding. @gill.meller folds them through his blackberry and apple bread and butter pudding, where they catch in the custard and burst between the layers. ‌ A proper September pudding, and a very good reason to take the long way home past the hedgerows. ‌ Head over to our website for the full recipe. Organic September | Seasonal produce | Kitchen garden | Foraging | Seasonal cooking
Gill Meller spiced beetroot fritters. Organic Sep Gill Meller spiced beetroot fritters. Organic September starts here! With soil on the beetroot, a hot pan and @gill.meller cooking outside. These spiced beetroot fritters are crisp at the edges, earthy and sweet within, with a little heat running through them and our wholesome organic eggs bringing everything together. A simple celebration of good ingredients, cooked as they come and with very little fuss. A great way to start the month.
Baked eggs with bacon, cream and thyme Bank Holid Baked eggs with bacon, cream and thyme Bank Holiday mornings call for a slower kind of brunch. This simple egg dish celebrates honest, seasonal ingredients and comes together in minutes, leaving more time to sit back and enjoy it. Delicate yet wonderfully rich, serve with plenty of chunky toast for mopping up every last bit. The perfect way to ease into a long weekend. Prep time 5 minutes | Cook time 5 minutes | Serves 1 Ingredients: 3-4 thin rashers streaky bacon
A small knob of butter
2 thyme sprigs
2 marjoram sprigs (optional)
100ml organic double cream
2 Stonegate Estate Organic eggs
Salt and freshly ground black pepper Method: Heat the oven to 180°C/350°F/gas mark 4. You’ll need a nice small frying pan for this recipe. Place rashers of streaky bacon on a board and slice them up into little pieces. Place your small pan over a medium high heat and add the bacon, along with a sprinkling of thyme leaves and marjoram sprigs. Let it sizzle for 2-3 minutes, or until it’s beginning to crisp round its edges. Pour in the cream, it’ll spit and hiss. Bring the cream up to a simmer. When it’s bubbling away, carefully crack in the eggs one by one. Season them lightly, then pop the pan into the pre-heated oven for 5-6 minutes, or until the egg whites are set and the yolks are still runny. Remove from the oven, and serve straight away with a few rounds of toast.
Gill Meller’s burnt cheesecake with rosemary plums Gill Meller’s burnt cheesecake with rosemary plums Keeping things simple lets good ingredients do the talking. This beautiful cheesecake is made with just a hint of lemon, organic cream cheese, our Stonegate Estate organic eggs and double cream, creating something wonderfully rich and satisfying. The roasted plums are every bit as important, cooked with rosemary and brown sugar, their fruity sharpness cuts beautifully through the creamy cheesecake. A lovely way to make the most of lplums while they’re in season. ‌ Preparation time 20 minutes | Cook time 45-50 minutes | Serves 10-12 Ingredients: 900g full-fat organic cream cheese (I like Dutchy Organic), at room temperature 250g unrefined caster sugar 4 large Stonegate Estate organic eggs, at room temperature 2 large Stonegate Estate organic egg yolks, at room temperature 350ml double cream 2 tsp plain flour Finely grated zest of 1 lemon ½ tsp fine sea salt For the roasted rosemary plums 8 ripe plums, halved and stoned 1 tbsp light brown sugar 1 small rosemary sprig, leaves picked A small pinch of flaky sea salt To serve: Thick crème fraîche Method: Heat the oven to 220°C (200°C fan). Line a greased 23cm springform tin with baking parchment, leaving plenty above the rim. Beat the cream cheese until smooth, then add the sugar. Gradually mix in the eggs and yolks. Whisk the cream and flour together, then gently mix in with the lemon zest and sea salt. Pour into the tin and bake for 25 mins. Reduce to 160°C (140°C fan) and bake for a further 18–25 mins, until deeply golden with a soft wobble in the centre. Cool completely, then chill for at least 6 hours or overnight. For the plums, roast at 190°C (170°C fan) with brown sugar, rosemary and a pinch of sea salt for 20–25 mins. Serve the cheesecake with crème fraîche, roasted plums and their syrupy juices.

Stonegate Estate © 2025. All rights reserved.
Privacy Policy | Cookies | Terms & Conditions

Stonegate Estate © 2025. All rights reserved.
Privacy Policy | Cookies | Terms & Conditions

Stonegate Estate © 2025. All rights reserved.
Privacy Policy | Cookies | Terms & Conditions

  • OUR STORY
  • OUR STANDARD
  • OUR PRINCIPLES
  • STONEGATE ORGANIC
  • RECIPES
  • CONTACT
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.