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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…

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

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

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Gill Meller’s burnt cheesecake with rosemary plums Gill Meller’s burnt cheesecake with rosemary plums Keeping things simple lets good ingredients do the talking. This beautiful cheesecake is made with just a hint of lemon, organic cream cheese, our Stonegate Estate organic eggs and double cream, creating something wonderfully rich and satisfying. The roasted plums are every bit as important, cooked with rosemary and brown sugar, their fruity sharpness cuts beautifully through the creamy cheesecake. A lovely way to make the most of lplums while they’re in season. ‌ Preparation time 20 minutes | Cook time 45-50 minutes | Serves 10-12 Ingredients: 900g full-fat organic cream cheese (I like Dutchy Organic), at room temperature 250g unrefined caster sugar 4 large Stonegate Estate organic eggs, at room temperature 2 large Stonegate Estate organic egg yolks, at room temperature 350ml double cream 2 tsp plain flour Finely grated zest of 1 lemon ½ tsp fine sea salt For the roasted rosemary plums 8 ripe plums, halved and stoned 1 tbsp light brown sugar 1 small rosemary sprig, leaves picked A small pinch of flaky sea salt To serve: Thick crème fraîche Method: Heat the oven to 220°C (200°C fan). Line a greased 23cm springform tin with baking parchment, leaving plenty above the rim. Beat the cream cheese until smooth, then add the sugar. Gradually mix in the eggs and yolks. Whisk the cream and flour together, then gently mix in with the lemon zest and sea salt. Pour into the tin and bake for 25 mins. Reduce to 160°C (140°C fan) and bake for a further 18–25 mins, until deeply golden with a soft wobble in the centre. Cool completely, then chill for at least 6 hours or overnight. For the plums, roast at 190°C (170°C fan) with brown sugar, rosemary and a pinch of sea salt for 20–25 mins. Serve the cheesecake with crème fraîche, roasted plums and their syrupy juices.
Gill Meller’s new potato crustless tartlets There Gill Meller’s new potato crustless tartlets There’s a lot to love about these little crustless potato tartlets. Naturally gluten free, simple to make and just right for packed lunches, picnics or an easy lunch at home. This version brings together smoked bacon, mature cheddar, fresh parsley and our Stonegate Estate organic eggs, but they’re wonderfully adaptable. Try cherry tomatoes with gorgonzola and basil, or simply make the most of whatever seasonal ingredients you have to hand. A lovely little recipe to have up your sleeve. Preparation time 20 minutes | Cook time 45 – 50 minutes | Makes 12 Ingredients: 100ml of olive oil 300g of new potatoes, scrubbed and sliced into 2 – 3 mm rounds 100g of smoked bacon rashers, chopped into small pieces 100g mature cheddar cheese, grated 4 whole Stonegate Organic eggs 300ml double cream 200ml organic milk 3 – 4 tbls of parsley leaves, picked and chopped Sea salt and freshly ground black pepper Method: 1. Pre heat your oven to 200.c – 180.c fan 2. You’ll need a 12-hole non-stick muffin tin or deep Yorkshire pudding tray. It’s important that it’s non-stick, as the little tartlets will be much easier to lift out of the tin. 3. Place the sliced potatoes in a bowl with the chopped bacon and half the olive oil. Season well with salt and pepper then tumble together. Arrange an even amount of potato slices and bacon in the base of each well. Spoon over the remaining oil evenly. 4. Place the tray in the hot oven and bake for 20 – 25 minutes, muddling the potatoes up once during this time. 5. Meanwhile combine the whole eggs and yolks together with the milk and cream and season with a touch of salt and pepper. 6. Take the tray from the hot oven and working quickly, sprinkle in a little cheese and chopped parsley over each stack of potatoes. Pour over the custard evenly, it should almost cover the potatoes. 7. Return the tray to the oven and bake for 12 – 15 minutes or until the tartlets are golden and the custard has risen and set. 8. Allow to cool for 15 – 20 minutes before eating.
Gill Meller’s tomatoes baked with parmesan custard Gill Meller’s tomatoes baked with parmesan custard Now is the perfect time to make the most of beautiful late summer tomatoes, while they’re ripe, juicy and full of flavour. Gill loves adding salted anchovies to this recipe, giving the rich custard a wonderful depth. If anchovies aren’t quite your thing, simply leave them out or try a scattering of capers instead. Preparation time 15 minutes | Cook time 35 minutes | Serves 4 Ingredients: 4 large ripe tomatoes 4 Stonegate Organic eggs 2 tbls of double cream 6 anchovy fillets 1 good pinch of chilli flakes 1 sprig of rosemary chopped 2 cloves of garlic grated 30g of finely grated Parmesan cheese Sea salt and freshly ground black pepper Method: 1. Preheat the oven to 180.c fan. 2. Cut the top off the tomatoes, but hang on to these, as they act as a sort of lid. 3. Use a dessert spoon to scoop out the seeds and the fibrous core of each tomato leaving a nice hollow. It can help to use a sharp little paring knife if you need too. Make sure the sides of the tomato don’t end up too thin or they won’t have the strength to keep the custard in as the tomatoes bake. They should be at least 1cm thick. 4. Roughly chop the anchovies and place them in a bowl with the garlic, chilli flakes, chopped rosemary, cream, eggs and half the grated cheese. Season well with salt and pepper and whisk thoroughly. 5. Trickle the tomatoes with olive oil and season them all over with salt and pepper. Pour the seasoned custard into the tomatoes and scatter over the remaining cheese. Pop the lids back on the tomatoes, leaving them just ajar, and slide the tray into the oven. 6. Bake in the hot oven for 30 – 35 until the custard is set. 7. Allow to cool for 10 minutes before serving with good bread and a nice green salad.
Gill Meller’s smoked haddock potato cake. Gill ha Gill Meller’s smoked haddock potato cake. Gill has always believed in being economical in the kitchen. For him, that means being thrifty with ingredients while also keeping the cooking process as simple as possible, less stress, less washing up and more time to enjoy cooking. This recipe does just that. While the potatoes simmer, the smoked haddock and chard gently steam in a basket above, cutting out unnecessary stages and bringing these delicious potato cakes together in no time. Preparation time 35 minutes | Cook time 30 minutes | Serves 4 Ingredients: 500g floury potatoes, peeled and cut into large chunks 400g naturally smoked undyed haddock fillets A small bunch of Swiss chard or rainbow chard 4 spring onions, finely sliced A small handful of flat-leaf parsley, finely chopped 2 tsp wholegrain mustard 1 large Stonegate Estate organic egg, beaten 75g plain flour 2 large Stonegate Estate organic eggs, beaten 120g fresh white breadcrumbs Butter and olive oil, for frying To serve: 4 large Stonegate Estate organic eggs Sea salt flakes and freshly ground black pepper Method: 1. Boil the potatoes in well salted water until tender. For the final 5–6 minutes, steam the haddock and chard over the pan until the fish flakes easily and the chard is tender. 2. Drain and mash the potatoes, then leave to cool slightly. Flake the haddock into generous pieces and roughly chop the chard. 3. Mix the mash with the chard, spring onions, parsley and wholegrain mustard. Season with black pepper, then gently fold through the haddock. 4. Shape into 8 fishcakes, around 2cm thick. If the mixture feels soft, chill for 20 minutes. 5. Coat each fishcake in flour, beaten egg, then breadcrumbs. 6. Heat butter and a splash of olive oil in a frying pan. Cook the fishcakes for 4–5 minutes on each side until beautifully crisp and golden. 7. Serve two per plate, topped with a fried or poached Stonegate Estate egg, freshly ground black pepper and a pinch of flaky sea salt.

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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