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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 Welsh rarebit souffle toasts

Gill Meller’s Cider poached pears with oat crumble and vanilla custard

Gill Meller’s Baked squash with creamed leeks and eggs

Gill Meller’s Apple and cinnamon french toast

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

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For those chilly November evenings when everyone c For those chilly November evenings when everyone comes in from the cold, something warming on the table is always welcome. Gill Meller’s Ginger Soy Pork with Sesame Eggs brings a little heat to Bonfire Night, with crisp, slow-roasted pork, fragrant ginger and chilli, and rich golden yolks to bring everything together. Serves 2–3 | Approximately 3 hours Ingredients: 750g–1kg organic pork belly 2 Stonegate Estate organic eggs 3–4 spring onions, chopped 2 tsp sesame seeds 1 red chilli, sliced ½ tbsp sesame oil Handful of coriander leaves FOR THE SAUCE 2 tsp coriander seeds, crushed 1 tsp chilli flakes Thumb-sized ginger, grated 4 garlic cloves, sliced 4 tbsp tamari soy sauce 1 tbsp cider vinegar 1 tbsp soft brown sugar Rice, to serve (optional) Heat oven to 220°C fan. Mix sauce ingredients. Score pork skin, rub with salt and roast for 25–30 mins until crackled. Reduce oven to 140°C. Add sauce and 250ml water, cover loosely with foil and roast for 2 hours, adding water if needed. Cut pork into chunks, skim excess fat from sauce and stir in coriander. Make space in the pan for eggs, crack them in and scatter over chilli, sesame seeds and spring onions. Cook to your liking. Serve hot, with plenty of rice for those lovely, sticky juices.
November has a way of drawing us back into the kit November has a way of drawing us back into the kitchen. The days grow shorter, the oven stays on a little longer, and the food becomes altogether more comforting. There are plums to bake until soft and syrupy, chard to wilt into butter and garlic, and swede to roast until its edges turn golden. Mushrooms are wonderful tumbled into a pan with eggs and thyme, celery brings its gentle savouriness to slow-cooked suppers, and oranges offer a welcome little brightness as the darker days settle in. A month for taking pleasure in the simple things, and making something lovely from what’s in season. What’s in season | Autumn Recipes | Organic food | Seasonal eating | Winter is coming
Some of the nicest things to cook at this time of Some of the nicest things to cook at this time of year need nothing more than a warm oven and a little patience. @gill.meller’s baked squash with creamed leeks and eggs is a wonderful example. Soft, buttery leeks, thyme and cider, with a Stonegate Estate organic egg tucked beneath each squash lid. A wholesome, comforting dish that’s well worth the wait. Serves 2 | 1 hr 20–35 mins Ingredients: 2 small onion squash (700–800g each) 2 tbsp olive oil 25g butter 2 leeks, thinly sliced 1 garlic clove, sliced 4 thyme sprigs 75ml dry cider 100ml double cream 50g mature Cheddar, grated Handful flat-leaf parsley, chopped 2 Stonegate Estate organic eggs Salt and black pepper Heat oven to 190°C/170°C fan. Trim squash bases to stand upright, slice off tops to make lids and scoop out seeds. Oil, season and roast squash and lids for 45–60 mins until tender. Remove lids earlier if ready. Meanwhile, gently fry garlic in butter for 1 min. Add thyme leaves and leeks, season and cook for 10 mins until soft. Add cider, bubble for 1–2 mins, then add cream and simmer until thickened. Remove from heat and stir in Cheddar and parsley. Fill squash with leeks, make a hollow in each and crack in an egg. Replace lids and bake for 6–12 mins, until whites are set and yolks soft and jammy.
A pan of soft, sweet squash, creamy butter beans a A pan of soft, sweet squash, creamy butter beans and sage, spooned generously over buttered toast. A little crisp kale, a fried egg with golden edges, and something rather lovely happens. This beautiful autumn recipe from @gill.meller is just the thing for a midweek lunch or an unhurried supper. Better still, the squash and beans can be made ahead, leaving little more to do than toast the bread and fry the eggs. Squash, Butter Beans & Crispy Kale with Fried Eggs Serves 4 Ingredients: 4 Stonegate Estate Organic eggs 350g squash, cubed 400–500g cooked butter beans 1 onion, sliced 2 garlic cloves, sliced 1 colander curly kale, stalks removed 500ml vegetable stock 1 tbsp capers 2 handfuls sage leaves Pinch of chilli flakes 4 slices sourdough 4½ tbsp olive oil Butter, salt and pepper Method: Heat oven to 100°C (80°C fan). Toss kale with 1 tbsp oil and salt. Bake for 30–35 mins with the door slightly ajar, turning occasionally, until crisp. Fry onion, squash, garlic and chilli in 3 tbsp oil for 15–20 mins. Add stock and simmer for 10–15 mins until squash is nearly tender. Stir in beans, capers and half the sage. Simmer until thickened, then spoon over buttered toast and scatter with crispy kale. Fry eggs in remaining oil and a knob of butter with the rest of the sage. Season and serve on top. A little seasonal pleasure, beautifully captured by @matt_austin_images . Seasonal cooking | Autumn recipes | Vegetarian lunch | Butter beans | Organic Food

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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