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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 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

Gill Meller’s Crispy Squid with Charred Red Pepper Rouille

Gill Meller’s Bloody Mary Sardines on Toast with a Rosemary Fried Egg

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

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Breakfast tacos are a much loved staple across Mex Breakfast tacos are a much loved staple across Mexico, often filled with softly scrambled eggs, spicy sausage and fresh herbs. In this recipe, crisp chorizo is cooked with spring onions and coriander before being spooned over creamy scrambled Stonegate Estate eggs and tucked into warm corn tortillas. Simple to make and full of flavour, they’re perfect for a leisurely breakfast, relaxed brunch or easy summer supper. Preparation time 15 minutes | Cook time 10 minutes | Serves 2-3 Ingredients: 150g cooking chorizo, skinned and broken into small pieces 6 large Stonegate Estate eggs 25g butter 4 spring onions, finely sliced A small handful of coriander leaves, roughly chopped 8 small corn tortillas 1 lime, cut into wedges Sea salt and freshly ground black pepper Method: ‌ Place a frying pan over a medium heat. Add the chorizo and cook for 5–6 minutes, breaking it up with a spoon as it fries, until crisp and caramelised. Stir in the spring onions and cook for a further minute. Add most of the coriander, toss everything together and remove from the heat. Warm the tortillas in a dry frying pan or directly over a flame. Wrap them in a clean tea towel to keep warm. Crack the eggs into a bowl and whisk lightly with a little salt and pepper. Melt the butter in a non-stick frying pan set over a low heat. Pour in the Stonegate Estate eggs and cook gently, stirring regularly, until they are softly scrambled and still slightly loose. Spoon the scrambled Stonegate Estate eggs into the warm tortillas and scatter over the chorizo mixture. Finish with the remaining coriander and serve with lime wedges for squeezing over.
There is something incredibly satisfying about mak There is something incredibly satisfying about making fresh pasta from scratch. With just a handful of ingredients, including our organic Stonegate Estate eggs, you can create silky spaghetti that’s a world away from shop-bought. While cacio e pepe is traditionally made with dried pasta in Rome, fresh spaghetti gives this classic dish an extra touch of luxury, with every strand coated in a silky sauce of Pecorino Romano, cracked black pepper and starchy pasta water. Simple, comforting and full of flavour, we have a feeling it won’t stay in the bowl for long. Preparation time 45 minutes | Cook time 10 minutes | Serves 4 Ingredients: For the fresh spaghetti: 400g type 00 flour, plus extra for dusting A good pinch of fine sea salt 4 Stonegate Estate eggs For the cacio e pepe: 250g Pecorino Romano, very finely grated 4 tsp whole black peppercorns, coarsely crushed Sea salt Head over to our website for the full recipe.
There’s something wonderfully comforting about a p There’s something wonderfully comforting about a plate of perfectly made scrambled eggs. Gill Meller believes the secret is to cook them slowly over a gentle heat, stirring regularly until they’re soft, silky and beautifully creamy. At this time of year, he serves them with buttered samphire, one of July’s finest seasonal ingredients. Samphire can be gathered from tidal estuaries and mudflats in the summer, though it’s often easier to pick some up a from your local fishmonger or greengrocer. Paired with our organic Stonegate Estate eggs, it makes for a simple, wholesome dish that celebrates the very best of the season. Preparation time 15 minutes | Cook time 10 minutes | Serves 2-3 Ingredients: 25g butter, plus extra for the toast 6 large Stonegate Estate eggs 2–3 slices good malted or white sourdough 100g samphire A small knob of butter Sea salt and freshly ground black pepper Method: Place a medium non-stick pan over a very low heat. Add the butter and allow it to melt and gently bubble. Crack the Stonegate Estate eggs into a jug and whisk them well, then pour them into the pan. Cook the eggs very gently for 8–10 minutes, stirring regularly with a rubber spatula or wooden spoon. The eggs should be soft and creamy rather than firm, so take them off the heat while they still look slightly loose. Meanwhile, bring a small pan of water to the boil. Cook the samphire for 1–2 minutes, then drain well and toss with the knob of butter. Toast the bread on both sides and butter generously. Spoon the scrambled eggs onto the toast, season well with salt and pepper and serve straight away alongside the buttered samphire.
Some of Gill Meller’s happiest food memories began Some of Gill Meller’s happiest food memories began on family holidays along the Helford River in Cornwall, where days were spent shrimping in the creeks and shallows before returning to enjoy freshly caught prawns for supper aboard his grandfather’s sailing boat. Those simple moments inspired this classic prawn cocktail, a wonderfully wholesome dish that’s just as special today. Made with sustainably sourced MSC-certified prawns, it’s a timeless recipe that’s perfect for long summer lunches or relaxed suppers with family and friends. Head to our website for the full recipe and bring a little taste of the coast to your table.

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
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