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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 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

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

VIEW MORE RECIPES

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There’s something about fresh English strawberries There’s something about fresh English strawberries, cream and meringue that instantly feels like summer is around the corner. This roulade takes those classic flavours and gives them a slightly more elegant twist. Soft meringue, lightly whipped cream, the first strawberries of the season and a delicate hint of rose water through the fruit for a slightly unexpected floral note. Perfect for a sunny bank holiday, whether you’re feeding friends in the garden or planning a blissful dinner party. Head over to our website for the full recipe.
From aromatic herbs and elderflower to ripe strawb From aromatic herbs and elderflower to ripe strawberries and fresh vegetables, so much of the seasonal produce we love relies on bees. Spring fields buzzing with bees can only mean one thing, the best seasonal ingredients are on their way, ready to be enjoyed alongside our Stonegate Estate Organic Eggs. This World Bee Day, we are celebrating the tiny pollinators that help bring flavour to our tables and support the beautiful British countryside around us.
Need inspiration for supper this weekend? Here is Need inspiration for supper this weekend? Here is a slight twist on classic fried squid with garlic mayonnaise. We’re making a rich rouille style sauce using charred sweet red peppers, garlic, Stonegate Estate egg yolks and good quality olive oil. It’s a rich, deep flavoured sauce that you will often see served alongside fish soup, that’s why it works so well with the squid. We have tweaked the batter to use up the Stonegate Estate egg whites, which gives it a slightly puffed quality which is wonderfully moreish. Enjoy with friends or family - head to our website for the full recipe.
It would be hard to dream up a simpler, omelette t It would be hard to dream up a simpler, omelette than this. What’s more, it comes together in a flash, so there’s no waiting about. Goat’s cheese goes so well with fresh basil and ripe tomatoes, the two main ingredients here (apart for our wonderful organic Stonegate Estate eggs, of course). You could use feta cheese if you liked, or ricotta, or just keep it all about the blissful tomatoes. We hope you enjoy this as much as we do! Preparation time 5 minutes | Cook time 2 minutes | Serves 1 Ingredient: 2 Stonegate Organic eggs 1 tbls of olive oil 1 ripe medium tomato 4 – 6 basil leaves 50g of soft goat’s cheese sliced into small rounds or crumbled Salt and freshly ground black pepper Method: Whisk the eggs together in a bowl and season them with salt and pepper. Slice the tomato into 4 thickish rounds. Set a small to medium sized non-stick frying pan over a medium high heat. Add the olive oil to the pan and when it’s hot place the tomato slices down in the pan. Season them with salt and pepper and fry for 45 seconds to a minute. Add the goat’s cheese and tear over the basil. Pour the eggs around the tomatoes, tipping and tilting and agitating the eggs a little with the end of a wooden spoon. Cook for no more than a minute or until the top of the omelette is almost set. Ease a spatula under one side of omelette and fold gently over. Slide the omelette out onto a warm plate and eat straight away.

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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