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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

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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.
At some point around early January it just feels r At some point around early January it just feels right to make a pie. It’s warm and comforting against the cold, and helps keep that festive cheer going just a little bit longer (as well as using up any leftover ham from your New Years celebrations). @gill.meller’s recipe includes eggs and dill, which are a lovely edition, and a great twist on this classic recipe. To make your own, you’ll need: For the rough-puff pastry 200g unsalted butter, chilled and cubed 400g plain flour A good pinch of salt Iced water For the filling About 500g leftover turkey About 250g cooked ham 2 medium leeks, trimmed, rinsed and cut into rounds 500ml ham stock 300ml double cream 2 heaped teaspoons wholegrain mustard 1 small bunch dill, chopped 4 Stonegate Estate eggs 50g butter 50g plain flour Sea salt and freshly ground black pepper Find the full recipe over on our website.
🌱 WIN this gorgeous Rhino Patio Greenhouse! 🌱 Spr 🌱 WIN this gorgeous Rhino Patio Greenhouse! 🌱 Spring is just around the corner, and if your New Years resolution is to start growing your own fruit and vegetables, then have we got the prize for you. We’ve teamed up with @rhinogreenhouses to gift one lucky winner their elegant and sturdy Rhino Patio Greenhouse, worth £1,495! Expertly crafted and guaranteed for 25 years. To enter, all you have to do is: 🥚 Scan the QR code 🥚 Like this post 🥚 Follow @rhinogreenhouses and @stonegateestate 🥚 Tag a friend you’d gift your seasonal produce to 🥚 Share to Stories for an additional entry T&Cs apply: Starts 2/1/26 and ends at midnight on 15/3/26. There will be 1 winner selected at random on 16/3/26 and contacted via DM. Competition is open to 18+ UK mainland residents only. Multiple entries allowed. Greenhouse will arrive flat packed for self-assembly.

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

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

  • OUR STORY
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