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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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Gill Meller’s tomatoes baked with parmesan custard Gill Meller’s tomatoes baked with parmesan custard Now is the perfect time to make the most of beautiful late summer tomatoes, while they’re ripe, juicy and full of flavour. Gill loves adding salted anchovies to this recipe, giving the rich custard a wonderful depth. If anchovies aren’t quite your thing, simply leave them out or try a scattering of capers instead. Preparation time 15 minutes | Cook time 35 minutes | Serves 4 Ingredients: 4 large ripe tomatoes 4 Stonegate Organic eggs 2 tbls of double cream 6 anchovy fillets 1 good pinch of chilli flakes 1 sprig of rosemary chopped 2 cloves of garlic grated 30g of finely grated Parmesan cheese Sea salt and freshly ground black pepper Method: 1. Preheat the oven to 180.c fan. 2. Cut the top off the tomatoes, but hang on to these, as they act as a sort of lid. 3. Use a dessert spoon to scoop out the seeds and the fibrous core of each tomato leaving a nice hollow. It can help to use a sharp little paring knife if you need too. Make sure the sides of the tomato don’t end up too thin or they won’t have the strength to keep the custard in as the tomatoes bake. They should be at least 1cm thick. 4. Roughly chop the anchovies and place them in a bowl with the garlic, chilli flakes, chopped rosemary, cream, eggs and half the grated cheese. Season well with salt and pepper and whisk thoroughly. 5. Trickle the tomatoes with olive oil and season them all over with salt and pepper. Pour the seasoned custard into the tomatoes and scatter over the remaining cheese. Pop the lids back on the tomatoes, leaving them just ajar, and slide the tray into the oven. 6. Bake in the hot oven for 30 – 35 until the custard is set. 7. Allow to cool for 10 minutes before serving with good bread and a nice green salad.
Gill Meller’s smoked haddock potato cake. Gill ha Gill Meller’s smoked haddock potato cake. Gill has always believed in being economical in the kitchen. For him, that means being thrifty with ingredients while also keeping the cooking process as simple as possible, less stress, less washing up and more time to enjoy cooking. This recipe does just that. While the potatoes simmer, the smoked haddock and chard gently steam in a basket above, cutting out unnecessary stages and bringing these delicious potato cakes together in no time. Preparation time 35 minutes | Cook time 30 minutes | Serves 4 Ingredients: 500g floury potatoes, peeled and cut into large chunks 400g naturally smoked undyed haddock fillets A small bunch of Swiss chard or rainbow chard 4 spring onions, finely sliced A small handful of flat-leaf parsley, finely chopped 2 tsp wholegrain mustard 1 large Stonegate Estate organic egg, beaten 75g plain flour 2 large Stonegate Estate organic eggs, beaten 120g fresh white breadcrumbs Butter and olive oil, for frying To serve: 4 large Stonegate Estate organic eggs Sea salt flakes and freshly ground black pepper Method: 1. Boil the potatoes in well salted water until tender. For the final 5–6 minutes, steam the haddock and chard over the pan until the fish flakes easily and the chard is tender. 2. Drain and mash the potatoes, then leave to cool slightly. Flake the haddock into generous pieces and roughly chop the chard. 3. Mix the mash with the chard, spring onions, parsley and wholegrain mustard. Season with black pepper, then gently fold through the haddock. 4. Shape into 8 fishcakes, around 2cm thick. If the mixture feels soft, chill for 20 minutes. 5. Coat each fishcake in flour, beaten egg, then breadcrumbs. 6. Heat butter and a splash of olive oil in a frying pan. Cook the fishcakes for 4–5 minutes on each side until beautifully crisp and golden. 7. Serve two per plate, topped with a fried or poached Stonegate Estate egg, freshly ground black pepper and a pinch of flaky sea salt.
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.

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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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  • OUR PRINCIPLES
  • STONEGATE ORGANIC
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