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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…

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

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Courgette, Lemon & Olive Oil Cake Courgette migh Courgette, Lemon & Olive Oil Cake Courgette might not be the first ingredient you think of when it comes to cake, but here it brings a beautifully moist, tender crumb. Paired with lemon, fennel and good olive oil, then finished with a silky mascarpone icing, this is a lovely bake for making the most of seasonal courgettes with Stonegate Estate eggs at the heart of it. Serves 10–12 You’ll need: 250g plain flour 2 tsp baking powder ½ tsp bicarbonate of soda ½ tsp fine sea salt 225g caster sugar Zest of 3 unwaxed lemons 3 tsp fennel seeds, lightly crushed 3 large Stonegate Estate eggs 200ml good-quality extra virgin olive oil 60g thick Greek yoghurt 1 tsp vanilla extract 275g courgettes, coarsely grated For the icing: 250g mascarpone 75g icing sugar, sifted Zest of 1 lemon 2 tbsp good-quality extra virgin olive oil A small pinch of fine sea salt Demerara sugar To make: Heat the oven to 180°C (160°C fan) and line a 35 x 20cm baking tin. Drain the grated courgette for 10 minutes, then gently squeeze out any excess moisture. Whisk together the flour, baking powder, bicarbonate of soda and salt. In a separate bowl, rub the sugar, lemon zest and fennel seeds together until fragrant. Add the eggs and whisk until pale and thickened. Gradually whisk in the olive oil, yoghurt and vanilla. Fold in the flour mixture, followed by the courgettes. Spoon into the tin and bake for 50–65 minutes, until golden and a skewer comes out clean. Leave to cool completely. For the icing, gently mix the mascarpone, icing sugar, lemon zest and salt, then fold in the olive oil until smooth and silky. Spread generously over the cooled cake and chill for 25–30 minutes. Finish with a scattering of demerara sugar, a little extra lemon zest and, if you like, a final drizzle of your best olive oil. A fresh, seasonal bake made for slow summer afternoons.
@gill.meller’s Sweetcorn Fritters & Poached Eggs @gill.meller’s Sweetcorn Fritters & Poached Eggs Late summer sweetcorn, at its very best. Sweet, golden kernels folded with mature cheddar, fresh garden herbs and our Stonegate Estate eggs, then fried until crisp and topped with a perfectly poached egg. Simple, seasonal cooking that lets good ingredients shine. Serves 4 You’ll need: 4 large ears of sweetcorn 3 large Stonegate Estate eggs, separated 85g self-raising flour ½ tsp baking powder 40g mature cheddar, finely grated 3 spring onions, finely sliced 2 tbsp chopped flat-leaf parsley 1 tbsp chopped chives, plus extra to serve 20g butter, melted 2 tbsp olive oil, plus extra for frying Sea salt flakes and freshly ground black pepper 4 very fresh Stonegate Estate eggs, for poaching To make: Cut the kernels from three of the sweetcorn cobs. Coarsely grate the remaining cob into a bowl, catching all of its sweet juices, then add the kernels. Mix in the egg yolks, spring onions, Cheddar, herbs and melted butter. Combine the flour and baking powder, season well, then fold into the corn mixture. Whisk the egg whites to soft peaks. Fold a third into the batter, followed gently by the rest. Leave to rest for 20 minutes. Heat a little olive oil in a non-stick frying pan. Add generous spoonfuls of batter, flatten slightly and cook for 3–4 minutes until deeply golden and crisp. Turn and cook for a further 2–3 minutes. Meanwhile, poach the eggs in gently simmering water with 2 tbsp cider vinegar for 3–4 minutes, until the whites are set and the yolks remain beautifully soft. Fresh eggs make all the difference when poaching. Serve three fritters per plate, topped with a poached Stonegate Estate egg, fresh chives, black pepper and a pinch of flaky sea salt. A lovely way to make the most of late summer.
There’s something wonderfully nostalgic about home There’s something wonderfully nostalgic about homemade ice cream on a warm summer’s day. Gill Meller’s honey ice cream is a simple celebration of the season, made with rich custard, fragrant honey and our organic Stonegate Estate eggs. Finished with a scattering of toasted almonds, it’s the sort of pudding that’s made for slow afternoons, shared around the garden table. Prep time 1 hour (plus freezing time) | Cook time 8 minutes | Serves 8-10 Ingredients: 500ml organic whole milk
500ml organic double cream
8 Stonegate Estate Organic egg yolks
100g runny honey
100g golden caster sugar Method: Place the milk and cream into a heavy based pan with the honey and the sugar. Set the pan over a medium heat and bring to a tremulous simmer, stirring regularly. Meanwhile divide the eggs. Place the yolks in a large bowl, cover a refrigerate the whites for another recipe, meringue perhaps? When the cream and honey mixture has simmered, take it off the heat and pour it over the yolks, whisking as you go. Transfer the custard back into a clean saucepan and return to a medium heat, and cook, stirring continuously until the custard has thickened. Don’t let it boil or it may split. Pass the custard through a sieve into a bowl, cover and refrigerate. Once the custard is cold, churn in the bowl of an ice cream machine until soft set. Remove the ice cream from the machine and place in a suitable container and freeze. Remove the ice cream 15 to 20 minutes before you intend to eat. Serve in bowls or scoop into cones, sprinkle with toasted almonds and an extra trickle of honey if you like.
Tomatoes are one of summer’s greatest pleasures, e Tomatoes are one of summer’s greatest pleasures, especially when they’re perfectly ripe. Gill Meller’s Pan con Tomate with a Fried Egg is a beautiful celebration of the season, proving that the simplest ingredients often make the most memorable meals. Juicy, sun ripened tomatoes, crisp toasted bread and a rich Stonegate Estate organic egg come together to create a dish that’s full of flavour and perfect for long lunches in the sunshine. ‌ Preparation time 8 minutes | Cook time 6 minutes | Serves 2 Ingredients: 500g of sweet ripe organic tomatoes, room temperature (we like the more interesting heritage varieties) Sea salt and freshly ground black pepper 2 tbls of extra-virgin olive oil For the toasts: 2 thick slices of sourdough bread 1 clove of garlic, peeled 2 tbls of extra-virgin olive oil A good pinch of flaky sea salt For the eggs: 2 Stonegate Estate Organic eggs 1 tbls of olive oil A pinch of chilli flakes or thyme leaves (optional) Sea salt and freshly ground black pepper Method: 1. Using a coarse grater, grate the tomatoes into a large bowl, you might be left with some scraps of skin when you do this, they can be discarded. Stir in the olive oil and season with a good pinch or two salt and some black pepper. 2. The toasts are easy, just grill the bread over the fire (or pop it in the toaster) until it’s golden and crunchy. Rub each slice with the garlic and trickle with the extra-virgin olive oil. Sprinkle liberally with flaky salt. 3. Meanwhile set a medium heavy based frying pan over a medium high heat. Add the remaining olive oil and when it’s hot crack in the eggs. Season the eggs with a touch of salt and pepper and a touch of chilli flakes or thyme leaves if you like and cook to your liking. That might be sunny side up or easy over, it’s up to you. 4. Spoon the seasoned grated tomatoes on top of the toasts, top with a fried eggs and dive in.

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
  • OUR STANDARD
  • OUR PRINCIPLES
  • STONEGATE ORGANIC
  • RECIPES
  • CONTACT
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