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…

Gill Meller's Winter Root, Ham and Barley Soup with Kale and a Poached Egg

Gill Meller’s Winter Root, Ham and Barley Soup

Gill Meller's Blood Orange Upside-Down Cake with Cardamom and Honey

Gill Meller’s Blood Orange Upside-Down Cake

Turkey, Ham and Leek Pie with Eggs and Dill

Gill Meller’s Turkey, Ham and Leek Pie

Gill Meller's Kedgeree recipe

Gill Meller’s Kedgeree

Gill Meller's ham and blue cheese croquettes

Gill Meller’s Ham and Blue Cheese Croquettes

Gill Meller's chestnut, pear and chocolate roulade on a white plate

Gill Meller’s Chestnut, Pear and Chocolate Roulade

Christmas eccles cake

Gill Meller’s Christmas Eccles Cake with Cider Brandy

Ravioli with squash and sage with goats cheese and hazelnuts

Gill Meller’s Ravioli filled with Squash and Sage

boiled eggs with smoked trout soldiers

Gill Meller’s Boiled Eggs with Smoked Trout Soldiers

Smoky home-made baked beans on toast with a fried egg

Gill Meller’s Smoky Homemade Baked Beans

Gill Meller’s herby potato pancakes

Gill Meller’s Herby Potato Pancakes

Flatbread, labneh, chorizo and fried egg

Gill Meller’s Flatbreads, Labneh and Fried Eggs

Gill Meller's folded breakfast bap

Gill Meller’s Folded Breakfast Bap

Gill Meller’s apple and blackberry cake with lemon and sage

Gill Meller’s Apple and Blackberry Cake

Ratatouille baked eggs with grilled toasts

Gill Meller’s Ratatouille Baked Eggs

New potato crustless tartlets

Gill Meller’s New Potato Crustless Tartlets

VIEW MORE RECIPES

Follow us @stonegateestate

Some evenings simply ask for something warm and ge Some evenings simply ask for something warm and gently spiced. This new kedgeree recipe from @gill.meller is just right for a winter lunch or an easy supper. It comes together without fuss, yet feels generous enough on the plate. Smoked haddock breaks into soft flakes, the spices are mild and warming, and our nourishing organic Stonegate Estate eggs add richness and colour, bringing everything exquisitely together. It’s the meal you make when the day has been long and you want something familiar and comforting: 4 Stonegate Estate eggs, at room temperature 400ml whole milk 4 bay leaves 500g undyed smoked haddock or smoked pollack 1 tablespoon extra-virgin olive oil A good knob of butter 2 onions, finely sliced 2 teaspoons coriander seeds, crushed 2 teaspoons cumin seeds, crushed 2 teaspoons turmeric 1 teaspoon fenugreek seeds, crushed 4 cardamom pods, bashed A pinch of dried chilli flakes 200g basmati rice 1 tablespoon chopped parsley 2 tablespoons chopped coriander, plus extra to serve Thinly sliced red chilli, to serve (optional) 1 lemon, cut into wedges Natural yoghurt Salt and pepper Find the full recipe on our website.
If you have some leftover ham from your midweek sa If you have some leftover ham from your midweek sandwiches, then this wonderful ham and blue cheese croquettes recipe from @gill.meller is perfect for using up those remaining few slices or handful of shards. It all gets chopped up quite finely and stirred into the mix, and you can use any cheese, but they’re particularly good with a decent blue. You’ll need: 50g of butter ½ tablespoon extra-virgin olive oil 1 small onion, finely diced 200g cooked ham (smoked or unsmoked), finely chopped 50g of plain flour 300ml whole milk 150g blue cheese, crumbled or grated 1 heaped teaspoon Dijon mustard 1 Stonegate Estate Egg, beaten 100g white breadcrumbs Light vegetable oil, such as sunflower, for frying Salt and freshly ground black pepper Set a medium pan over medium heat. Add the butter and olive oil and, once bubbling, stir in the diced onion. Cook gently for about 5 minutes, until soft but not coloured. Add the chopped ham, season with salt and pepper, and cook for another couple of minutes. Sprinkle in the flour, stir well and cook for a minute or two. Gradually stir in the milk until the sauce is very thick and bubbling. Add the blue cheese and mustard and stir until well combined. Spread the mixture onto a plate or tray and refrigerate until firm. Once chilled, shape the mixture into balls or small quenelles. Dust in the remaining flour, dip in beaten egg, and roll in breadcrumbs. Heat oil in a deep pan to 180°C, or until a cube of bread turns golden in about a minute. Fry the croquettes for 3–4 minutes until golden and crisp, then drain on kitchen paper. Serve warm.
Soups like this are good for the soul, full of tex Soups like this are good for the soul, full of texture, sweet from the roots, deeply savoury and packed with goodness. @gill.meller finishes his streaming bowl of three root, bacon and barley soup with a freshly poached egg, which takes it to the next level. Best served with some good crusty bread or some slices of toast. 2 teaspoons olive oil 1 medium onion, finely chopped 1 medium leek, washed and thinly sliced 2 cloves garlic, thinly sliced 3 - 4 sprigs of thyme leaves stripped 200g leftover ham, roughly chopped 50g of pearl barley rinsed 2 carrots, peeled and finely chopped A large chunk of swede peeled and finely 2 medium potatoes, peeled and finely chopped 1.5 litre light vegetable, chicken or ham stock A small bunch of curly kale, leaves stripped and ribboned Salt and freshly white or black pepper 3–4 very fresh Stonegate Estate eggs 2 teaspoons vinegar Warm the olive oil in a medium pan over a gentle heat. Add the onions, sliced leeks and garlic. Scatter in the thyme leaves, season well with salt and white or black pepper and cook until soft and fragrant. Now add the chopped ham and barley followed by the diced carrots, swede and potatoes and cook for another 5 minutes stirring regularly. Pour in the stock, bring to the boil, then reduce to a simmer and cook until the vegetables are tender. Stir in the kale and season to taste with salt and pepper. Bring another pan of water to the boil, add the vinegar and swirl the water gently. Crack in the eggs and lower the heat. Poach for 2 minutes, then lift out and drain on kitchen paper. Ladle the soup into bowls, top with a poached egg and finish with chopped parsley or coriander and a drizzle of olive oil.
@gill.meller’s winter squash and butter beans reci @gill.meller’s winter squash and butter beans recipe is January cooking at its most generous. Sweet roasted squash and soft butter beans are brought together with sage and capers, their savoury sharpness cutting through the richness. A handful of kale, crisped until dark and brittle, adds texture, while a fried Stonegate Organic egg on top turns it into a meal that feels complete. It’s a dish that suits any moment of the day. Hearty enough for brunch, simple enough for lunch, and deeply comforting come evening. Cook the vegetables ahead if you like, then fry the eggs when you’re ready to eat. We love it piled onto toast, though it’s just as good eaten as it is. To make this recipe, you’ll need: 4 tablespoons extra virgin olive oil A colander of washed curly kale leaves, stripped off the stalk 1 medium onion, finely sliced 2 garlic cloves, thinly sliced 350g squash, peeled and cut into 1-2cm cubes 1 good pinch of chilli flakes 500ml vegetable stock 1 large jar cooked butter beans about 400-500g 1 tablespoon small capers A small handful of sage leaves 4 slices of good country bread or sourdough for toasting Sea salt and freshly ground black pepper For the eggs: 4 Stonegate Estate Organic eggs ½ tablespoon olive oil A big knob of butter A small handful of sage leaves Sea salt and freshly ground black pepper Find the full recipe on our website, and save this for a chilly January evening.

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.