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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…

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

Gill Meller’s herby potato pancakes

Gill Meller’s Herby Potato Pancakes

Flatbread, labneh, chorizo and fried egg

Gill Meller’s Flatbreads, Labneh and Fried Eggs

Gill Meller's folded breakfast bap

Gill Meller’s Folded Breakfast Bap

Gill Meller’s apple and blackberry cake with lemon and sage

Gill Meller’s Apple and Blackberry Cake

Ratatouille baked eggs with grilled toasts

Gill Meller’s Ratatouille Baked Eggs

New potato crustless tartlets

Gill Meller’s New Potato Crustless Tartlets

Chocolate beetroot brownies

Gill Meller’s Chocolate Beetroot Brownies

Tomatoes baked with Parmesan custard

Gill Meller’s Tomatoes Baked with Parmesan Custard

Thyme baked apples with homemade custard

Gill Meller’s Thyme Baked Apples with Homemade Custard

Speedy omelette with tomato, basil and goat’s cheese

Gill Meller’s Speedy Omelette with Tomato and Goats Cheese

Sautéed broad beans with a poached egg

Gill Meller’s Sautéed Broad Beans with a Poached Egg

Pan con tomate with a fried egg

Gill Meller’s Pan con Tomate with a Fried Egg

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Some dishes need nothing more than good ingredient Some dishes need nothing more than good ingredients and a little care, and this simple Spaghetti Carbonara from @gill.meller is certainly one of them. Quick to make, deeply comforting, and the perfect way to let quality ingredients shine. Our sunny-yolked Stonegate Estate Organic eggs are whisked into a rich, silky sauce with nutty Parmesan and salty guanciale in a marriage of the best British and Italian produce. A true comfort-food classic, made all the better with the right ingredients. To make this simple, yet special supper you will need: 200g spaghetti 2 tablespoons extra-virgin olive oil 200g Guanciale or thick-cut bacon, diced 3 Stonegate Estate organic eggs 125g hard sheep’s cheese, such as pecorino, Parmesan or finely grated mature cheddar Sea salt Freshly ground black pepper ‌ Bring a large pan of salted water to the boil and add the spaghetti, stirring once or twice, so it doesn’t begin to stick. Cook for 10-12 minutes, or until done to your liking. Meanwhile place a large, heavy-based frying pan over a medium heat and add the olive oil, followed by the Guanciale or bacon. Sizzle for 4-5 minutes or until all the little bits are beginning to crisp around the edges. Remove the pan from the heat. Into a bowl, crack one of the eggs, followed by 2 egg yolks and save the whites for something else, such as our Pavlova recipe. Add the grated cheese and a ladle of pasta water, season with a little salt and pepper and stir together. Drain the pasta, saving at least a cup of the pasta water. Set the frying pan back on the heat and toss in the cooked spaghetti, the egg and cheese mixture and enough pasta water to give you a rich, saucy consistency. Switch off the heat, season and toss everything together, adding more pasta water if you need too. Serve immediately onto warm plates.
Before heading out to watch the fireworks this wee Before heading out to watch the fireworks this week, tuck a @gill.meller Smoky Fish Pie with leeks, eggs and parsley into the oven; a comforting Bonfire Night dish that greets you like an old friend when you come back in from the cold. There are few things we love more than a fish pie. Flakes of oak-smoked haddock, sweet leeks and prawns in a creamy sauce, with golden mash on top and soft Stonegate Estate Organic eggs tucked inside: 500 – 800g side of natural smoked haddock 200g of whiting fillet skinned and cubed 180g of organic prawns 2 – 3 leeks, split, washed and thinly sliced 4 Stonegate Estate Organic eggs 125g butter 75g flour 400ml milk 150ml double cream 2 tsp of whole grain mustard Salt and pepper Small bunch of parsley For the potato topping 650g large white floury potatoes, peeled 50g of butter 100ml of milk 25g of grated cheddar cheese 25g of fresh white breadcrumbs Find the full recipe on our website and make this Bonfire Night a little warmer, a little smokier, and altogether more delicious.
November has arrived. The air is cooler, the light November has arrived. The air is cooler, the light softer and the kitchen calling for slow roasting, generous soups and suppers that fill the house with warmth. This month brings a rich harvest to our tables. Think earthy parsnips and celeriac, ruby-red beetroot, sweet pears, glossy chestnuts and vibrant chard. It’s a time where eating with the season is one of life’s quiet pleasures. The ingredients taste richer, the cooking feels more rooted. You’ll find a delicious bank of seasonal recipes on our website, each one celebrating the best of British produce this month.
Be sure to save @gill.meller’s Devilled Eggs wit Be sure to save @gill.meller’s Devilled Eggs with crab and chilli if you’re looking for something to adorn your supper table this Halloween. These morsels are soft, rich and faintly wicked; a little devilish, a little decadent, and just the thing for a candle-lit All Hallows’ autumn evening. Made with our sunny-yolked organic eggs, fresh British crab and a whisper of chilli heat, they strike that delicate balance between comfort and spice, warmth and something just a little mischievous. Serve them as a darkly elegant canapé if you’re hosting tonight, perhaps with a glass of something sparkling and a flicker of firelight. Find the full recipe on our website, and enjoy a deliciously devilish Halloween evening.

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