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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…

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

VIEW MORE RECIPES

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@gill.meller Ginger and Orange Drop Scones with Rh @gill.meller Ginger and Orange Drop Scones with Rhubarb make the most of the season’s first blush of forced rhubarb. Grown in the dark, it develops a vivid colour and tender bite, and here gently stewed down into a soft compote, scented with the subtle flavour of rose. Spoon it over warm scones, fragrant with citrus and spice, and let the sharpness and sweetness meet. Find the full recipe on our website and cook with the season.
The season is changing. April arrives with a light The season is changing. April arrives with a lighter hand. The kitchen begins to shift. Let the cooking follow. Radishes, crisp and peppery, pulled straight from the soil. Rhubarb, sharp and blushing, softening as it cooks. New potatoes, thin-skinned and earthy, best treated simply. Beetroot, sweet and deep. And asparagus, green and fleeting, asking for little more than a hot pan and a little butter.
The Easter holidays call for a little baking and @ The Easter holidays call for a little baking and @gill.meller’s Nutty Chocolate Fudge Cookies are just the thing to make when the little ones are around this week. Crisp at the edges, soft and fudgy in the middle, and full of deep chocolate flavour. The dough can be made ahead too. Just roll into a log, chill, then slice and bake whenever the mood for warm cookies strikes: - 100g unsalted butter - 100g light soft brown sugar - 50g caster sugar - 1 Stonegate Estate Organic egg - Dash of vanilla extract - 150g self-raising flour - 50g of shelled chopped walnuts - 75g good-quality dark chocolate (70% cocoa solids), broken into pieces - 75g your favourite fudge, chopped Preheat the oven to 180.c fan. Line two baking sheets with baking parchment. Melt the butter in a small saucepan over a low heat. Place both sugars in a mixing bowl. Pour over the melted butter and beat well to combine. Add the Stonegate Estate egg and vanilla extract and beat again until well combined. Sift in the flour and fold gently into the mixture. Allow the mixture to cool for 15–20 minutes, then stir in the broken chocolate, the fudge pieces and the walnuts Dot heaped spoonfulls of the mixture onto the prepared baking trays, giving each a little space. Bake for 8–10 minutes, until golden. Leave to cool on the trays for 10 minutes, then transfer to a cooling rack to firm up or eat warm with ice cream.
Give your dippy eggs a little warmth and fire this Give your dippy eggs a little warmth and fire this week… @gill.meller’s dippy eggs with spicy nduja soldiers swap the usual buttered toast for something all together bolder. Warm sourdough spread with spiced nduja, flashed under the grill until bubbling, then cut into soldiers ready to plunge into golden Stonegate Organic yolks. Smoky, spicy and deeply satisfying. Find the full recipe below, and other culinary ideas over on our website. To make this recipe for 2 you will need: 2 fresh Stonegate Estate Organic eggs 2 slices good country bread or sourdough 100g ‘The Organic Cure’ nduja A few snipped chives, to finish Method Bring a small pan of water to the boil. When simmering, carefully lower in the eggs and cook for 4 minutes. Preheat the grill. Toast one side of the bread, then spread the other with the nduja. Return under the grill until hot and bubbling. Cut into soldiers. Crack the tops from the eggs to reveal the runny yolks, scatter with chives, and dip your nduja soldiers straight in.

Stonegate Estate © 2025. All rights reserved.
Privacy Policy | Cookies | Terms & Conditions

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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