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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…

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

Gill Meller’s Crispy Squid with Charred Red Pepper Rouille

Gill Meller’s Bloody Mary Sardines on Toast with a Rosemary Fried Egg

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

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Tinned sardines are one of the simplest, most sati Tinned sardines are one of the simplest, most satisfying things to eat, and are very good for you. I love them piled onto hot, well buttered toast. I’ve taken a little inspiration from the classic Bloody Mary here, bringing in tomato, Worcestershire sauce, Tabasco, celery salt and lemon and, if you like, a spritz of vodka. The flavours are incredible. Finished with a fried Stonegate Estate egg cooked in olive oil, butter and rosemary, it makes for a wonderful breakfast or brunch dish. You’ll need: 1 tin of sardines 2 slices of good country bread or sourdough 2 tsp tomato ketchup 2 to 3 shakes Tabasco 2 to 3 shakes Worcestershire sauce 1 good pinch of celery salt Sea salt and freshly ground black pepper A spritz of vodka, optional but good Juice of half a lemon 2 Stonegate Estate Organic eggs 2 tablespoons olive oil A small knob of butter 1 small sprig of rosemary Toast the bread until nice and crunchy, then butter generously. Open the sardines and tip them into a bowl. Add the ketchup, Tabasco, Worcestershire sauce, celery salt, vodka if using, a little salt and pepper and the lemon juice. Mix gently so you keep some texture. Pile the sardines onto the toast. Set a frying pan over a medium heat and add the olive oil and butter. When the butter is bubbling, add the rosemary. Crack in the Stonegate Estate eggs and fry, basting them with the hot butter until the whites are set and the edges are crisp, but the yolks are still a little soft. Lift the Stonegate Estate eggs onto each slice of sardine topped toast and spoon over a little of the rosemary butter from the pan. Serve straight away.
Perfect for the weekend, this is a softer, greener Perfect for the weekend, this is a softer, greener take on a classic pot roast, something lighter and more in tune with the season. The chicken is gently poached, the broth is used to cook the vegetables in stages, and everything is brought together in a bowl with a spoonful of rich, herby mayonnaise. You’ll need: 1 fresh organic or free-range whole chicken, about 1 to 1.2kg 2 leeks, trimmed, washed and cut into 3 to 4cm pieces 2 garlic cloves, bashed 500g new potatoes, scrubbed and cut into bite sized pieces 6 to 8 new season carrots, scrubbed or peeled and halved from top to bottom 8 to 12 spears of asparagus, cut into 2 to 3cm pieces 2 little gem lettuces A few handfuls of broad beans or peas, podded 1 small bunch of parsley, leaves picked and chopped, stems reserved Sea salt and freshly ground black pepper For the mayonnaise: 2 Stonegate Estate Organic egg yolks 1 very small clove of garlic 1 heaped teaspoon Dijon mustard 1 dessertspoon cider vinegar 150ml sunflower oil 100ml extra virgin olive oil A small bunch of tarragon, leaves stripped and chopped, stems reserved Salt and freshly ground black pepper Find the full method on our website.
May is serving up some of the best of British seas May is serving up some of the best of British seasonal produce. It’s the perfect time to enjoy crisp asparagus, vibrant spring greens and the delicate floral notes of elderflower, alongside the first sweet strawberries and the unmistakable taste of Jersey Royals. Pair them with perfectly cooked eggs and you’ve got the makings of something special, whether it’s a light lunch, weekend brunch or simple supper. Head to our website for recipe inspiration and make the most of May’s finest
Supper tonight? Quick to whip up yet so satisfying Supper tonight? Quick to whip up yet so satisfying, a proper carbonara is where good quality ingredients come together and shine. Our organic eggs are the perfect base for nutty Parmesan and salty Guanciale in this rich sauce, combining the best of Great British and Italian produce. Prep time 5 minutes | Cook time 15 minutes | Serves 2-3 INGREDIENTS: 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 METHOD: 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.

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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