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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…

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

Follow us @stonegateestate

How glorious is this April sunshine? Doesn’t it fe How glorious is this April sunshine? Doesn’t it feel just great to be alive? We’re fancying this sensational seasonal salad from Gill’s kitchen. With its tuna, eggs and parsley it just smacks of spring sunshine. Find the full recipe on our website and cook with the season.
💙 WIN a gorgeous set of Hokan Bowls! 💖 Prepare, co 💙 WIN a gorgeous set of Hokan Bowls! 💖 Prepare, cook, serve, save and store with your very own @hokanbowls this spring! We’re giving one lucky follower the chance to win a set of 3 beautiful stoneware, stackable, sustainable bowls in the colour of your choice, PLUS three months’ worth of Stonegate Estate Organic eggs. ‌ Robust and durable, they are a lifelong addition to any kitchen, offering multi-purpose usage from freezer and fridge, to oven or microwave, to serving at the table. Whether you are a single professional, the family ‘Chef’, student sharing digs or just a keen cook with an eye for design, Hokan Bowls will become an absolute essential in your kitchen and cooking life. To enter, all you have to do is: Like this post Follow @hokanbowls and @stonegateestate Tag a friend who’d love their own bowl set Share to Stories for an additional entry T&Cs apply: Starts 6/4/26 and ends at midnight on 26/4/26. There will be 1 winner selected at random on 27/4/26 and contacted via DM. Competition is open to 18+ UK mainland residents only. Multiple entries allowed. Colour choice is subject to availability.
@gill.meller Ginger and Orange Drop Scones with Rh @gill.meller Ginger and Orange Drop Scones with Rhubarb make the most of the season’s first blush of forced rhubarb. Grown in the dark, it develops a vivid colour and tender bite, and here gently stewed down into a soft compote, scented with the subtle flavour of rose. Spoon it over warm scones, fragrant with citrus and spice, and let the sharpness and sweetness meet. Find the full recipe on our website and cook with the season.
The season is changing. April arrives with a light The season is changing. April arrives with a lighter hand. The kitchen begins to shift. Let the cooking follow. Radishes, crisp and peppery, pulled straight from the soil. Rhubarb, sharp and blushing, softening as it cooks. New potatoes, thin-skinned and earthy, best treated simply. Beetroot, sweet and deep. And asparagus, green and fleeting, asking for little more than a hot pan and a little butter.

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
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  • OUR PRINCIPLES
  • STONEGATE ORGANIC
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