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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…

Nutty chocolate fudge cookies

Gill Meller’s Nutty Chocolate Fudge Cookies

Salt cod beignets with rosemary, chilli and garlic

Gill Meller’s Salt Cod Beignets

Hazelnut and coffee profiteroles

Gill Meller’s Hazelnut and Coffee Profiteroles

Dippy eggs with smoky bacon and cheddar soldiers sit on a white plate on a wooden tab. The top of the boiled egg has been cut off, exposing the yellow yolk inside.

Gill Meller’s Dippy Eggs with Smoky Bacon Soldiers

Ginger and orange drop scones with rhubarb, rose and geranium compote on top

Gill Meller’s Ginger and Orange Drop Scones

Six sesame fish goujons sit on a white plate on a wooden table. There are three lemon wedges dotted between the segments, with a white pot to the left hand side filled with the soy, ginger and spring onion dipping sauce.

Gill Meller’s Sesame Fish Goujons

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

VIEW MORE RECIPES

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Wild garlic carpets the woodland floor in early sp Wild garlic carpets the woodland floor in early spring, and @gill.meller cheddar soufflé is a lovely way to celebrate the best foraging of the season. Rich, nutty cheddar gives depth, while fresh wild garlic brings that unmistakable green brightness that only appears for a few short weeks each year. Light, airy and surprisingly simple to make, it’s a dish that captures the quiet promise of the changing season: - 50g unsalted organic butter, plus extra for greasing - 20g polenta, for dusting - 50g organic plain flour - 1 tsp Dijon mustard - 350ml organic whole milk - 150g mature cheddar, coarsely grated - 4 Stonegate Estate Organic eggs, separated - A generous handful of wild garlic leaves, washed and finely chopped Find the full recipe on our website and cook with the seasons this weekend.
Crisp, golden chicken topped with a buttery fried Crisp, golden chicken topped with a buttery fried egg is a simple pleasure that never fails. @gill.meller crispy chicken with fried eggs takes its cue from the classic schnitzel Holstein, though here the flavours are pared back to let the essentials shine. Crisp chicken, capers, sage and a rich Stonegate Organic egg come together for a supper that feels both comforting and a little special: - 1 organic chicken breast (about 200g) - 4 tablespoons organic plain flour - 2 Stonegate Estate Organic eggs, beaten - 100g fresh white breadcrumbs (fairly course) - Salt and freshly ground black pepper - About 150ml sunflower oil, for frying - 2 fresh Stonegate Estate Organic eggs - 1 tablespoon of small capers - 6-8 sage leaves - 15g organic salted butter Find the full recipe on our website.
Honour those who mother this Sunday by making some Honour those who mother this Sunday by making something indulgent, thoughtful and infused with patience and care. @gill.meller’s hazelnut and coffee profiteroles are small golden choux buns filled with coffee-laced cream and topped with crushed hazelnuts. The coffee brings a gentle bitterness that lifts the sweetness, while the nuts add a soft crunch. Rich yet light, and truly grown up and decadent, they make a beautiful treat for celebrating this weekend: 75g unsalted butter 150ml water 90g plain flour 2 – 3 medium Stonegate Estate Organic eggs, lightly beaten A small pinch of sea salt 200ml double cream 50g caster sugar 180g 70% dark chocolate 1 shot freshly brewed espresso, cooled 25g blanched hazelnuts, crushed Find the full recipe on our website, and make these wonderful profiteroles in time for Mother’s Day tomorrow.
Make the most of spinach and spring onions as they Make the most of spinach and spring onions as they come into season. @gill.meller’s creamy spinach and cheddar eggy bread toastie turns these bright spring greens into something deeply comforting and delicious. Stonegate Organic eggs are whisked and soaked into bread, layered with handfuls of wilted spinach, sharp spring onions and melting cheddar. Crisp at the edges, soft in the middle, and generous enough to share, if you’re feeling kind: 200ml organic whole milk 15g unsalted organic butter, plus a knob extra 15g organic plain flour 2 large slices of bread 150g spinach leaves 150g mature cheddar cheese, grated 4 spring onions 1 tablespoon of Dijon mustard 2 Stonegate Estate Organic eggs 20g of soft salted butter, for spreading Sea salt and freshly ground black pepper Wash and drain spinach, place in a pan with a good pinch of salt. Set over a high heat with lid on top. Cook spinach until wilted. Tip into colander and drain. Once cooled, squeeze out all liquid and set aside. Add butter to a medium saucepan. Add flour when bubbling away. Cook for 2 – 3 minutes, stirring regularly. Pour in 2/3 of the milk, turn up the heat and bring to a simmer. Whisk well then, as it starts to thicken, add the rest of the milk, whisking until thick and bubbling. Add grated cheese, spinach, mustard, spring onions and some sea salt and freshly ground black pepper. Stir well, set aside. Butter the slices of bread on one side. Spoon over the creamy spinach and cheese mixture, put the lid on to make a nice big sandwich. Crack eggs into a large shallow bowl, season and whisk. Sit whole sandwich into the beaten egg and let it stand there for 5 – 10 minutes. Turn the sandwich over and let it soak on the second side for about the same amount of time. Heat a medium pan. Add butter and when it’s bubbling away lay the sandwich down into the pan. Cook on both sides for 4 – 5 minutes each. Lift out of the pan, cut in half and serve at once.

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
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