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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 Welsh rarebit souffle toasts

Gill Meller’s Cider poached pears with oat crumble and vanilla custard

Gill Meller’s Baked squash with creamed leeks and eggs

Gill Meller’s Apple and cinnamon french toast

Sweetcorn fritters with poached eggs

Gill Meller’s Sweetcorn fritters with poached eggs

Smoked haddock potato cakes

Gill Meller’s Smoked haddock potato cakes

Courgette, lemon, fennel seed and olive oil cake

Gill Meller’s Courgette, lemon, fennel seed and olive oil cake

Burnt cheesecake with roasted rosemary plums

Gill Meller’s Burnt cheesecake with roasted rosemary plums

Gill Meller’s Blackberry and apple bread and butter pudding

Gill Meller’s Beetroot bhajis with curried mayonnaise

Gill Meller’s Summer strawberry and cream Victoria sponge

Gill Meller’s Smoked haddock rarebit baked Stonegate Estate eggs

Gill Meller’s Scrambled Stonegate Estate eggs on toast with buttered samphire

Gill Meller’s Scrambled Stonegate Estate egg tacos with chorizo, spring onions and coriander

Gill Meller’s Prawn cocktail

Gill Meller’s Fresh spaghetti cacio e pepe

VIEW MORE RECIPES

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A pan of soft, sweet squash, creamy butter beans a A pan of soft, sweet squash, creamy butter beans and sage, spooned generously over buttered toast. A little crisp kale, a fried egg with golden edges, and something rather lovely happens. This beautiful autumn recipe from @gill.meller is just the thing for a midweek lunch or an unhurried supper. Better still, the squash and beans can be made ahead, leaving little more to do than toast the bread and fry the eggs. Squash, Butter Beans & Crispy Kale with Fried Eggs Serves 4 Ingredients: 4 Stonegate Estate Organic eggs 350g squash, cubed 400–500g cooked butter beans 1 onion, sliced 2 garlic cloves, sliced 1 colander curly kale, stalks removed 500ml vegetable stock 1 tbsp capers 2 handfuls sage leaves Pinch of chilli flakes 4 slices sourdough 4½ tbsp olive oil Butter, salt and pepper Method: Heat oven to 100°C (80°C fan). Toss kale with 1 tbsp oil and salt. Bake for 30–35 mins with the door slightly ajar, turning occasionally, until crisp. Fry onion, squash, garlic and chilli in 3 tbsp oil for 15–20 mins. Add stock and simmer for 10–15 mins until squash is nearly tender. Stir in beans, capers and half the sage. Simmer until thickened, then spoon over buttered toast and scatter with crispy kale. Fry eggs in remaining oil and a knob of butter with the rest of the sage. Season and serve on top. A little seasonal pleasure, beautifully captured by @matt_austin_images . Seasonal cooking | Autumn recipes | Vegetarian lunch | Butter beans | Organic Food
There are few things more comforting than good che There are few things more comforting than good cheese on toast. Especially when there’s a touch of dark London porter beer from the guys @lymeregisbrewery , a little English mustard and a gloriously golden, puffed-up top involved. @gill.meller’s Welsh Rarebit Soufflé Toasts are just the thing for a slow morning or easy supper… Serves 4 | 30–35 Mins 25g butter 25g plain flour 2 tsp English mustard ½ tsp cayenne pepper 1 tbsp Worcestershire sauce 200ml dark Porter beer, we use Lyme Regis Brewery’s ‘Black Ven’ 225g mature Cheddar, grated 2 Stonegate Estate organic eggs, separated 4 thick slices of white bread Heat oven to 220°C/200°C fan. Melt butter, stir in flour and cook for 1–2 mins. Add mustard and cayenne, then gradually stir in the beer and Worcestershire sauce until thick and smooth. Melt in the Cheddar over a low heat. Cool for 10 mins. Meanwhile, lightly toast bread on both sides. Stir yolks into the cooled cheese mixture. Whisk whites to soft peaks, fold in a spoonful to loosen, then gently fold in the rest. Pile onto toast and bake for 8–10 mins until puffed, golden and just set. Best eaten immediately, while the tops are still beautifully risen.
Apple Day has arrived, just as you’ve brought home Apple Day has arrived, just as you’ve brought home a bountiful basketful of beauties in from the garden. Save this recipe for making the most of the glorious glut of ingredients that only early autumn can bring: 3 desert apples 50g of light brown soft sugar The finely grated zest and juice of 1 lemon 3 – 4 sprigs of thyme or lemon thyme 25g of butter For the custard 300ml whole milk 200ml double cream 1 fresh vanilla pod 4 large Stonegate Organic egg yolks 100g caster sugar 1 tbls of cornflour @gill.meller’s thyme-baked apples with custard is seasonal comfort cooking at its finest. This year’s harvest is a generous one, and this recipe makes the very best of it. The apples bake slowly with lemon, brown sugar and fresh thyme; their juices turning buttery and fragrant, filling the kitchen with the scent of the season. Serve with vanilla custard just as you like it; warm or cold either way, it’s pure comfort in a bowl. Find the full recipe on our website and make the most of this season’s glorious apple bounty this weekend.
There’s more than one way to make a breakfast bap There’s more than one way to make a breakfast bap and here, @gill.meller folds softly set eggs around the bread itself, catching bacon, mushrooms and all those good savoury edges inside as it cooks. The bap gets a little crisp from the pan, the omelette stays tender, and everything ends up exactly where you want it. A clever little bit of breakfast cookery for the weekend, best eaten hot and with both hands. You can find Gill’s full recipe on our website. Organic eggs | Breakfast bap | Gill Meller | Brunch recipes | British cooking

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
  • OUR STANDARD
  • OUR PRINCIPLES
  • STONEGATE ORGANIC
  • RECIPES
  • CONTACT
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