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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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At some point around early January it just feels r At some point around early January it just feels right to make a pie. It’s warm and comforting against the cold, and helps keep that festive cheer going just a little bit longer (as well as using up any leftover ham from your New Years celebrations). @gill.meller’s recipe includes eggs and dill, which are a lovely edition, and a great twist on this classic recipe. To make your own, you’ll need: For the rough-puff pastry 200g unsalted butter, chilled and cubed 400g plain flour A good pinch of salt Iced water For the filling About 500g leftover turkey About 250g cooked ham 2 medium leeks, trimmed, rinsed and cut into rounds 500ml ham stock 300ml double cream 2 heaped teaspoons wholegrain mustard 1 small bunch dill, chopped 4 Stonegate Estate eggs 50g butter 50g plain flour Sea salt and freshly ground black pepper Find the full recipe over on our website.
🌱 WIN this gorgeous Rhino Patio Greenhouse! 🌱 Spr 🌱 WIN this gorgeous Rhino Patio Greenhouse! 🌱 Spring is just around the corner, and if your New Years resolution is to start growing your own fruit and vegetables, then have we got the prize for you. We’ve teamed up with @rhinogreenhouses to gift one lucky winner their elegant and sturdy Rhino Patio Greenhouse, worth £1,495! Expertly crafted and guaranteed for 25 years. To enter, all you have to do is: 🥚 Scan the QR code 🥚 Like this post 🥚 Follow @rhinogreenhouses and @stonegateestate 🥚 Tag a friend you’d gift your seasonal produce to 🥚 Share to Stories for an additional entry T&Cs apply: Starts 2/1/26 and ends at midnight on 15/3/26. There will be 1 winner selected at random on 16/3/26 and contacted via DM. Competition is open to 18+ UK mainland residents only. Multiple entries allowed. Greenhouse will arrive flat packed for self-assembly.
January brings a fresh start and a quiet, hearty k January brings a fresh start and a quiet, hearty kind of bounty. The fields may look bare, but the winter larder is full of good things. Earthy beetroot, sweet parsnips, knobbly swede, bright kale and sturdy spring onions all come into their own this month, tasting all the better for growing slowly in the cold. It is a time for broth bowls, roasted roots, simple suppers and the comfort of cooking with what the season offers. A small reminder that even in the deepest days of winter, there is still plenty to enjoy. What seasonal produce are you reaching for as the year begins? Tell us below.
@gill.meller’s chestnut and chocolate roulade is, @gill.meller’s chestnut and chocolate roulade is, all in all, a rather magical pudding, and would make the perfect pud to see in the New Year. There are a few stages to this recipe, but it’s well worth the effort; the meringue only gets cooked for half an hour, so it all comes together in a relatively short space of time. Inside the meringue is a rich chocolate ganache, spiked with crumbled chestnuts, which add a lovely fudgy texture. If you’d like something sweet to celebrate on New Year’s Eve, then you’ll need: 3 medium ripe pears 2 tablespoons golden caster sugar 1 vanilla pod A small knob of butter 500ml double cream 100g dark chocolate 100g cooked peeled chestnuts For the meringue 5 egg whites 250g unrefined caster sugar 1 tablespoon cocoa powder Preheat the oven to 200°C. Line a flat oven tray with lightly greased baking parchment. Peel, core and cut pears into bite-sized chunks. Melt a knob of butter in a pan, add pears, vanilla seeds and pod, and sugar. Cook until pears soften and caramelise but still hold their shape. Set aside to cool. Whisk egg whites in a clean bowl until stiff. Add sugar one tablespoon at a time, whisking between each addition, until meringue is glossy and firm. Sift over the cocoa powder, gently fold it in. Spread mixture evenly into the prepared tin. Bake for 8 minutes. Reduce the oven temperature to 160°C. Bake for a further 15 minutes until crisp. Turn the meringue out onto a sheet of parchment. Peel away the lining paper. Leave to cool slightly. Break chocolate into a bowl. Heat 150ml of the cream until just simmering. Pour over the chocolate. Leave for a few minutes, then stir until smooth. Cool to room temperature. Whip the remaining cream to soft peaks, fold it through the cooled chocolate along with the crumbled chestnuts. Spread the chocolate cream over the meringue, leaving a small border along its far edge. Scatter over the vanilla pears evenly. Using the parchment to help, roll the meringue from the long side into a roulade. Wrap and chill well in the fridge. To serve, unwrap the roulade and slice into thick rounds, or bring the whole thing to the table and let everyone dig in.

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

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