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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…

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

Chocolate beetroot brownies

Gill Meller’s Chocolate Beetroot Brownies

Tomatoes baked with Parmesan custard

Gill Meller’s Tomatoes Baked with Parmesan Custard

Thyme baked apples with homemade custard

Gill Meller’s Thyme Baked Apples with Homemade Custard

Speedy omelette with tomato, basil and goat’s cheese

Gill Meller’s Speedy Omelette with Tomato and Goats Cheese

Sautéed broad beans with a poached egg

Gill Meller’s Sautéed Broad Beans with a Poached Egg

Pan con tomate with a fried egg

Gill Meller’s Pan con Tomate with a Fried Egg

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Before heading out to watch the fireworks this wee Before heading out to watch the fireworks this week, tuck a @gill.meller Smoky Fish Pie with leeks, eggs and parsley into the oven; a comforting Bonfire Night dish that greets you like an old friend when you come back in from the cold. There are few things we love more than a fish pie. Flakes of oak-smoked haddock, sweet leeks and prawns in a creamy sauce, with golden mash on top and soft Stonegate Estate Organic eggs tucked inside: 500 – 800g side of natural smoked haddock 200g of whiting fillet skinned and cubed 180g of organic prawns 2 – 3 leeks, split, washed and thinly sliced 4 Stonegate Estate Organic eggs 125g butter 75g flour 400ml milk 150ml double cream 2 tsp of whole grain mustard Salt and pepper Small bunch of parsley For the potato topping 650g large white floury potatoes, peeled 50g of butter 100ml of milk 25g of grated cheddar cheese 25g of fresh white breadcrumbs Find the full recipe on our website and make this Bonfire Night a little warmer, a little smokier, and altogether more delicious.
November has arrived. The air is cooler, the light November has arrived. The air is cooler, the light softer and the kitchen calling for slow roasting, generous soups and suppers that fill the house with warmth. This month brings a rich harvest to our tables. Think earthy parsnips and celeriac, ruby-red beetroot, sweet pears, glossy chestnuts and vibrant chard. It’s a time where eating with the season is one of life’s quiet pleasures. The ingredients taste richer, the cooking feels more rooted. You’ll find a delicious bank of seasonal recipes on our website, each one celebrating the best of British produce this month.
Be sure to save @gill.meller’s Devilled Eggs wit Be sure to save @gill.meller’s Devilled Eggs with crab and chilli if you’re looking for something to adorn your supper table this Halloween. These morsels are soft, rich and faintly wicked; a little devilish, a little decadent, and just the thing for a candle-lit All Hallows’ autumn evening. Made with our sunny-yolked organic eggs, fresh British crab and a whisper of chilli heat, they strike that delicate balance between comfort and spice, warmth and something just a little mischievous. Serve them as a darkly elegant canapé if you’re hosting tonight, perhaps with a glass of something sparkling and a flicker of firelight. Find the full recipe on our website, and enjoy a deliciously devilish Halloween evening.
There’s something wonderfully comforting, and a There’s something wonderfully comforting, and a little nostalgic, about a bowl of baked beans. When they’re made from scratch, like with @gill.meller’s Smoky Homemade Baked Beans, they are rich in flavour and deeply satisfying; the kind of simple food that fills the kitchen with warmth on an autumnal evening. A long way from the tin, these are beans with character - gently smoked, slow-cooked, and endlessly versatile. To make them, you’ll need: 2 Stonegate Estate Organic eggs 2 slices of organic sourdough or good bread 1 tbls of olive oil 1 small knob of organic butter For the beans 1 tbls of olive oil 1 medium organic onion, finely diced 2 cloves of organic garlic, thinly sliced 2 tsp of coriander seed, cracked 1 tsp of smoked paprika 2 bay leaves 2 sprigs of rosemary 1 tin of organic tomatoes, crushed 2 tsp of Dijon mustard 1 tbls of soft brown sugar 1 tbls of organic dark treacle or molasses 2 tbls of organic cider vinegar 1 jar of cooked white beans, about 700g Serve them for special supper with confit duck, sizzling sausages, or a piece of pan-fried fish. Or keep it simple and classic and spoon them onto toast and top with a sunny Stonegate Organic egg for the perfect weekend breakfast. Find the full recipe on our website and bring a little smoky comfort food to your table this week.

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