Skip to content
Stonegate EstateStonegate Estate
  • OUR STORY
  • OUR STANDARD
  • OUR PRINCIPLES
  • STONEGATE ORGANIC
  • RECIPES
  • CONTACT

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…

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

Early Summer Baked Eggs

Gill Meller’s Early Summer Baked Eggs

Blueberry, honey and Lavender mess meringues

Gill Meller’s Blueberry, Honey and Lavender Mess

VIEW MORE RECIPES

Follow us @stonegateestate

This week we’re celebrating the humble egg as pa This week we’re celebrating the humble egg as part of British Egg Week. The ingredient at the centre of so much seasonal cooking, and at the heart of everything we do here at Stonegate Estate. Sunshine-yolked, organic, and from happy hens free to roam, our eggs are a small, everyday ingredient that can elevate seasonal produce into something truly special. And for @worldeggorg this Friday, we’ll be sharing a brand new recipe from our friend @gill.meller to celebrate just how wonderful even the simplest egg dish can be.
Blackberry season is here, and the hedgerows are h Blackberry season is here, and the hedgerows are heavy with fruit. Those plump, inky berries are at their sweetest right now, so why not get involved? This lovely lemony bake sits in the sensational sweet-spot between a cake and a pudding, so we’ve taken to calling it a pudding cake. Tender and golden-crumbed from our buttery-yolked Stonegate Organic eggs, with a bright citrus lift to cut through the sweetness. A generous scattering of glossy blackberries melts into the sponge as it bakes, their juices streaking through in bursts of summery, lip-smacking, smile-raising joy. Comforting, classic, and irresistibly more-ish. Serve warm with cream, custard, or simply as it is. Just be ready for requests for seconds. And thirds! To make the most of these beautiful berries, you’ll need: 50g organic butter 180g golden caster sugar 3 Stonegate Estate Organic eggs, separated Finely grated zest and juice of 2 unwaxed lemons 50g fresh blackberries 25g organic self-raising flour ½ teaspoon baking powder 250g natural yoghurt (full fat) Preheat the oven to 180°C/160°C (fan). Lightly butter a 1.5 litre ovenproof dish. Beat together the butter and sugar in a large bowl until well combined. Beat the egg yolks and lemon zest into the batter. Whisk together the yoghurt and lemon juice, then stir this mixture into the batter too. Sift the flour and baking powder together over the batter and lightly fold in. Whisk the egg whites in a clean bowl, until they form soft peaks, then gently fold them in. Spoon the mixture into the prepared dish, then carefully scatter the blackberries over the top. Place the dish in the middle of the preheated oven and bake for about 30 – 40 minutes or until the pudding has risen and is lovely and golden on top. It should still have a slightly wobbly middle. Remove the dish from the oven, leave to stand for 10 – 15 minutes before bringing to the table.
October has arrived, and with it the true heart of October has arrived, and with it the true heart of autumn. The days grow chillier, the nights draw in, and the kitchen becomes the cosiest place to be. This month’s harvest is full of goodness: from knobbly root vegetables ready for roasting, to apples and pears begging to be baked into crumbles. The hedgerows are bursting with berries, ready to be tucked into jars or folded into puddings, while our lush, buttery-yolked Stonegate Organic eggs are the ingredient that brings the season together, uniting flavours into dishes worthy of any table. Head to our website for inspiration on how to make the most of October’s bounty and tell us, what will you be cooking this month?
The autumn hedgerows are brimming with blackberrie The autumn hedgerows are brimming with blackberries but only for a few short weeks. Their inky sweetness finds its perfect partner in the juiciest early autumn apples. We’re delighted to share a brand new recipe from the brilliant @gill.meller: Apple and Blackberry Cake, a celebration of the season at its best. Gill adds a little lemon for brightness and a touch of sage for depth. Simple additions that make the fruit truly sing. Blackberries may be fleeting, but they freeze beautifully. Gather a few extra containers while the hedgerows are full, and you’ll have the taste of autumn tucked away for the colder months, ready for a cosy weekend baking session. To make this taste of the season, you will need: 100g of fresh blackberries 4 dessert apples, peeled and sliced 225g unsalted organic butter, softened, plus a touch extra for greasing 100g light soft brown sugar 125 g caster sugar 3 Stonegate Estate eggs Zest of 1 organic lemon 4 – 6 sage leaves, finely chopped 225g organic self-raising flour 1 teaspoon baking powder 1 pinch of salt 2 tablespoons Demerara sugar METHOD Preheat the oven to 160.c fan Grease a deep 23 cm (9 inch) loose- bottomed cake tin and line with baking parchment. Cream the butter and sugars together in a large bowl, food processor or freestanding mixer until light and fluffy. With the machine running, add the eggs one by one. Sift the flour, baking powder and salt together and fold into the batter along with the ½ the apple slices, blackberries and the finely chopped sage and lemon zest. Spoon the mixture into the prepared tin and level of the top. Lay the remaining sliced apples on top of the cake, pushing them in slightly. Sprinkle over the Demerara sugar. Bake on in the middle of the hot oven for 50 – 60 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool in the tin for 20 minutes before transferring to a wire rack. Serve in generous slices with a nice hot cup of tea.

Stonegate Estate © 2020. All rights reserved.
Privacy Policy | Cookies | Terms & Conditions | Competitions

  • OUR STORY
  • OUR STANDARD
  • OUR PRINCIPLES
  • STONEGATE ORGANIC
  • RECIPES
  • CONTACT
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.