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OUR RECIPES

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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@gill.meller’s chocolate and coffee fondant rarely @gill.meller’s chocolate and coffee fondant rarely disappoints. Warm from the oven, rich but unfussy, it’s hard to beat if you’re searching for a stunning but simple Valentine’s pudding. Made with good dark chocolate and a hint of coffee, it’s surprisingly straightforward to bring together. Serve it with a candlelit table, a splash of cream, and make something delicious for the one you love. Save this recipe for Valentine’s Day, to make this pudding you will need: A double shot of espresso coffee 150g dark chocolate, fair-trade 150g unsalted butter, diced, plus extra for greasing 2 large Stonegate Estate eggs 75g caster sugar 50g plain flour A little cocoa for dusting ‌ Method Preheat the oven to 200°C / 180°C fan / gas 6 and put a baking tray in the oven. Use a little soft butter to grease 6 dariole moulds. Coat each with a generous dusting of cocoa powder. Break the dark chocolate into small pieces and place it in a medium sized mixing bowl with the butter. Set the bowl over a pan of simmering water and melt the chocolate and butter together. Leave to cool a little. Beat the eggs and sugar together for a few minutes until the mixture is thick and light and holds a trail. Fold the melted chocolate and the cool espresso lightly into the egg mousse. Sift over the flour and fold it in carefully. Divide the mixture evenly between the dariole moulds. Place the dariole moulds on the hot baking tray in the oven and bake for 12-14 minutes. Turn out immediately and serve, with cold double cream.
There is, quite simply, nothing more romantic than There is, quite simply, nothing more romantic than an intimate dinner for two. For Valentine’s Day, @gill.meller’s take on a steak tartare feels like the ultimate beautiful gesture. Luxurious, intimate and ever so slightly thrilling. Just add a single candle to the table, pour a glass of something delicious and show the one you love how much you really care. To share something unforgettable this Valentine’s Night, you’ll need: 200g organic beef fillet 4 small gherkins, finely chopped 1 tablespoon small capers in brine, chopped 1 medium shallot, finely chopped 2 teaspoons Dijon mustard A good shake of Tabasco sauce A good shake or two of Worcestershire sauce A small handful of tender parsley leaves, finely chopped Sea salt and freshly ground black pepper 2 Slices of rye or sourdough bread 2 fresh Stonegate Estate Organic egg yolks 2 tablespoons of extra virgin olive oil Place the steak down on the board and trim away any outer sinew, fat, or aged membrane to reveal the clean marbled meat within. Cut the steak into thin slices, turn the slices, and cut across them, and then again. You want to end up with finely chopped steak about 2-3mm in size. Place the steak into a clean mixing bowl. Add the chopped gherkins, capers, shallots, mustard, Tabasco and Worcestershire sauce, parsley, a good pinch of sea salt and a generous twist of cracked black pepper. Gently tumble the steak with the other ingredients. You don’t need to overmix it and you certainly don’t want to mush it up or squeeze it. A light touch is best here. Toast the slices of bread, either in a ridged grill pan or in the toaster. Trickle over the of olive oil and sprinkle the surface of the toast with a pinch of flaky sea salt. Divide the tartare between the two pieces of toast. Make a shallow hollow in the middle of each and gingerly set the egg yolk down in place. Season the top with a smidge more salt and a touch more pepper and finish with a trickle of your best olive oil. Serve at once.
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.

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
  • CONTACT
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