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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

VIEW MORE RECIPES

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A little old-school, in the very best way, plus pl A little old-school, in the very best way, plus plenty of British crab still hanging around for a few months… Devilled eggs with sweet fresh crab and just enough chilli to give them a gentle kick. Lovely passed around with drinks, piled onto a plate for friends, or served with warm buttered toast when you want to make a bit more of them. And they’re far easier than they look… Boil 12 Stonegate Estate Organic eggs for 10 minutes, cool, peel and halve. Scoop out the yolks and mash with 2 tbsp mayonnaise, a pinch each of chilli flakes and cayenne, 2 tsp Worcestershire sauce, ½ tbsp Dijon mustard and 3 tbsp olive oil. Fold through 200g fresh crab, some chopped chives and parsley, season well, then spoon generously back into the eggs. Finish with a little paprika and the remaining herbs. No piping bag required. Rustic is very much the idea.
October arrives with a different sort of abundance October arrives with a different sort of abundance. Pumpkins and winter squash piled high, earthy roots pulled from cooler ground, dark leafy greens, wild mushrooms and the last generous offerings from the orchard. It’s the month for slower cooking, deeper flavours and suppers that begin to feel properly autumnal. Apples and pears, beetroot and parsnips, kale and cabbage, all asking very little other than a warm kitchen and a bit of time… A new month, and a new bounty to cook with. Seasonal Cooking | British Vegetables | Gill Meller | Stonegate Estate Eggs
As Organic September draws to a close, we’re celeb As Organic September draws to a close, we’re celebrating the good things that begin with good ingredients. We’ve joined forces with our friends at @dovesfarm to give five of you a rather lovely baking bundle. A box of their organic flours and baking essentials, alongside three months’ worth of Stonegate Estate Organic eggs. Plenty, we hope, for slow weekend loaves, still-warm cakes and whatever else autumn calls for. To enter:
Follow @stonegateestate and @dovesfarm 
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Tag someone you’d happily spend an afternoon baking with everyday! T&Cs apply. Entrants must be aged 18+ and UK mainland residents. Subject to availability. The competition opens on 30/9/26 and closes at midnight on Sunday 18/10/26. The five winners will be notified via DM on Monday 19/10/26.
A little brightness from the fruit bowl. Lemons ar A little brightness from the fruit bowl. Lemons are one of those ingredients we reach for all year, the zest as useful as the juice, bringing fragrance, sharpness and life to all sorts of things. For Organic September, when they’re going into the basket anyway, we’re choosing organic. ‌ @gill.meller puts them to work in this lemon and blackberry pudding cake. Soft, warm spoonfuls, dark fruit giving way beneath the surface and that unmistakable hit of lemon running through it all. Simple, sharp and very good still warm from the oven.

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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