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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…

Nutty chocolate fudge cookies

Gill Meller’s Nutty Chocolate Fudge Cookies

Salt cod beignets with rosemary, chilli and garlic

Gill Meller’s Salt Cod Beignets

Hazelnut and coffee profiteroles

Gill Meller’s Hazelnut and Coffee Profiteroles

Dippy eggs with smoky bacon and cheddar soldiers sit on a white plate on a wooden tab. The top of the boiled egg has been cut off, exposing the yellow yolk inside.

Gill Meller’s Dippy Eggs with Smoky Bacon Soldiers

Ginger and orange drop scones with rhubarb, rose and geranium compote on top

Gill Meller’s Ginger and Orange Drop Scones

Six sesame fish goujons sit on a white plate on a wooden table. There are three lemon wedges dotted between the segments, with a white pot to the left hand side filled with the soy, ginger and spring onion dipping sauce.

Gill Meller’s Sesame Fish Goujons

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

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BBQ season is upon us and these meaty barbecued mu BBQ season is upon us and these meaty barbecued mushroom, cheddar, and fried egg burgers make the perfect weekend brunch. We love the smoky notes the mushrooms take on, as they grill over the fire and that little kick of chilli on the eggs works a treat!
Asparagus season is here! Bring out their wonderfu Asparagus season is here! Bring out their wonderful allium flavour by giving them a light barbecue, and pair with the perfect hollandaise sauce for a blissful alfresco side dish this Spring. Ingredients: 8 -10 spears of asparagus 8 baby leeks 1 tsp olive oil Sea salt and freshly ground black pepper For the hollandaise sauce: 150g organic unsalted butter, melted 3 Stonegate Estate Organic egg yolks 1 tsp cider or tarragon vinegar 1 tbls water A good pinch of salt Method: Make sure your barbecue or grill pan is nice and hot before you start cooking. Start with the hollandaise; Put the egg yolks, cider or tarragon, vinegar, salt and water in a metal or glass bowl, whisk well, then set it over a pan of just simmering water/over the heat of the fire. Whisk continuously until light and airy. Remove from the heat and gradually whisk in the melted butter a little at a time, until it’s all combined and you have a lovely smooth rich hollandaise. Finish with a twist of freshly ground black pepper. Keep warm. Snap the woody base from each asparagus spear, then place the asparagus on a plate. Trim and rinse the leeks and place with the asparagus. Trickle with olive oil, season with salt and pepper. Place the asparagus and leeks on the grill. Cook, turning regularly, for 6-8 minutes, until the spears are charred and leeks softened. Remove each asparagus or leek as it’s ready. Divide the asparagus and leeks between two plates. Spoon over the hollandaise sauce and serve.
A classic worth keeping up your sleeve, this iconi A classic worth keeping up your sleeve, this iconic sauce originates from the Béarn region in southwest France and has been elevating grilled steak since its creation over a century ago by Chef Jean-Louis Françoise-Collinet. While tarragon takes centre stage, our ambassador chef @gill.meller adds his own twist with a little parsley and a scattering of fresh chives, a small departure from tradition, but one we think works beautifully. Head over to our website to the full recipe!
How glorious is this April sunshine? Doesn’t it fe How glorious is this April sunshine? Doesn’t it feel just great to be alive? We’re fancying this sensational seasonal salad from Gill’s kitchen. With its tuna, eggs and parsley it just smacks of spring sunshine. Find the full recipe on our website and cook with the season.

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
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