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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…

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

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These baked eggs with seasonal greens are a simple These baked eggs with seasonal greens are a simple way to make the most of winter’s darkest, greenest leaves. Kale and spinach soften gently in the heat, though chard, spring greens, Brussels tops or finely sliced savoy will all sit happily here too. The eggs bake just until set, their yolks still tender. A light scattering of breadcrumbs and a little Parmesan on top brings a pleasing crunch, though the dish stands perfectly well without it. Serve straight from the oven, with good bread and little else. Save this for the weekend, when the oven is already on and the greens are at their best: 2 tablespoons of olive oil 1 knob of organic butter 1 small leek, halved, rinsed, and thinly sliced 2 handfuls of spinach leaves 2 handfuls of kale leaves, stripped from the stalk and roughly chopped 200ml of organic double cream 2 Stonegate Estate Organic eggs A small handful of breadcrumbs A scattering of grated hard cheese, such as Parmesan Sea salt and freshly ground black pepper Method: Boil a pan of salted water. Add kale and spinach. Cook until kale is tender (2-3 minutes). Drain and cool. Squeeze out excess liquid from the greens, roughly chop and set aside. Place a smallish, ovenproof pan over a medium/high heat. Add 1 tablespoon of olive oil and the butter. Once bubbling, add sliced leek and a little salt and pepper. Sauté the leek for 4-5 minutes. Add cooked kale and spinach to the pan. Stir, then pour in cream. Bring to a simmer, stirring regularly. Season lightly. Continue to cook until the cream has thickened slightly. Carefully crack in eggs. Season, scatter breadcrumbs over the top, and trickle with remaining olive oil. Bake in the oven for 5 minutes, or until eggs are ready. Once they are done, whip the pan out the oven and bring to the table, with a few slices of crunchy buttered toast.
Save this for a cold evening when you’re in need o Save this for a cold evening when you’re in need of a simple pleasure. @gill.meller’s egg curry is built around good spices and our wholesome Stonegate Organic eggs. The sauce is gently spiced rather than fiery, rich with cardamom, cumin and coriander, its aroma filling the kitchen as it simmers. At the heart of the dish is the egg. Nestled in the sauce, it takes on the spice while keeping its own generous richness. Spoon the curry into bowls, serve with rice, and let it do what good suppers do best: bring warmth, comfort and deep satisfaction to the table on a dark, dreary evening. This recipe serves four. You’ll need: For the spice mix 8 cardamom pods, bashed 2 teaspoons cumin seeds 3 teaspoons coriander seeds 2–3cm cinnamon stick 1 teaspoon of fenugreek 1 teaspoon fennel seeds 2 teaspoon of dried chilli flakes 1 teaspoon turmeric 2 teaspoons garam masala 2 teaspoons black onion seeds 1 teaspoon flaky sea salt, plus extra to season Freshly ground black pepper ‌ For the curry 2 tablespoon extra-virgin olive oil 25g butter 1 large or 2 smaller onions, finely diced 4 garlic cloves, thinly sliced a thumb-size piece of ginger, peeled and grated 1 tin of chopped tomatoes 4 bay leaves 12 curry leaves 8 Stonegate Estate eggs, boiled for 7 minutes and peeled Find the full recipe on our website and make a midweek meal something to look forward to.
February is full of quiet abundance. The colours a February is full of quiet abundance. The colours are deeper, the flavours earthier, shaped by frost and the short days. There are cauliflowers, pale and tight, ready for roasting until their edges catch and brown. Kale and savoy cabbage, dark and crinkled, waiting to soften into sweetness when cooked slowly. Purple sprouting broccoli snaps cleanly in the hand, its stems slender and fresh and ready to be steamed. Swede waits patiently, dense and earthy, asking simply for butter and a bit of time. Celery adds its clean, green note to winter soups and stews. Sunny citrus brings oranges heavy in the bowl, lemons sharp and glossy, pomegranates bursting with juice and jewelled colour. February’s harvest has never looked so good.
@gill.meller’s warming chicken ramen is a perfect @gill.meller’s warming chicken ramen is a perfect match for cold and damp winter months. A broth made slowly from a roast chicken miraculously transforms into something rich and reassuring, then filled out with noodles and mushrooms. We use king oyster and shimeji here, but almost any mushroom will do, bringing their own earthy softness and umami depth to the bowl. Finished with a flavoursome, fudgey Stonegate Estate Organic egg, this dish comes together more simply than you might expect whilst feeling wholesome, generous and deeply satisfying to eat. Steam rising, hands wrapped around the bowl, the cold kept firmly at bay. Save this one for your winter cooking repertoir: 1 left over whole roast chicken (with a little meat on it) 1 leek trimmed, rinsed, and cut into thin rounds 2 carrots, scrubbed and sliced 1 garlic bulb, cut in half 1 large thumb sized piece of ginger, thinly sliced 1 red chilli, split To finish the broth 200g mushrooms, sliced 6-8 spring onions trimmed and thinly sliced 2 tablespoons of sesame seeds toasted 3-4 tablespoons of tamari 2 tablespoons of toasted sesame oil 1 lime 1 fresh red chilli 1 small bunch of coriander roughly chopped 4 Stonegate Estate Organic eggs 2 nests of medium noodles Find the full recipe on our website.

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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