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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

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@gill.meller’s Salt cod beignets with rosemary, ch @gill.meller’s Salt cod beignets with rosemary, chilli and garlic are crisp on the outside, soft within, and just the thing to serve with a glass of something cold. Salt cod brings a deep, savoury punch, lifted by rosemary and a gentle warmth of chilli. No salt cod to hand? Cure fresh cod or pollack overnight instead: 250g salt cod, thoroughly soaked 2 large Stonegate Estate Organic eggs, separated 90g plain flour ½ tsp baking powder 1 tbsp olive oil 1 tsp finely chopped fresh rosemary ½ tsp chilli flakes (or to taste) 1 finely grated garlic clove Freshly ground black pepper Neutral oil, for frying Find the full recipe on our website and plan ahead for the weekend.
From late March to early May, wild garlic carpets From late March to early May, wild garlic carpets riverbanks and woodland floors, a sure sign that spring has arrived. Milder than the garlic bulb but just as fragrant, it lends itself beautifully to simple cooking. In @gill.meller’s wild garlic fried eggs and potato rösti, it lifts the humble rösti into something fresh and seasonal, topped with a wholesome Stonegate Organic fried egg. To make this dish at home, you’ll need: 2-3 (roughly 400g) large potatoes, scrubbed (we recommend Wilja, King Edward or Maris Piper) Sea salt Freshly ground black pepper A generous handful of wild garlic leaves 3 tablespoons olive oil 2 knobs of butter 2 Stonegate Estate Organic eggs Coarsely grate the potatoes then squeeze out the liquid. Place in a bowl and season with salt and pepper. Roughly chop half of the wild garlic, add to the mix, then tumble everything together. Heat 2 tablespoons of olive oil in a frying pan. Scatter in the potato mixture, creating an even layer. Press it down so the mix is relatively smooth and an even shape. Once it’s sizzling away, turn the heat down to low. Cook the rösti for around 7 minutes, occasionally pressing it down with a spatula. After 7 minutes, drop a little butter round the edges of the pan. When the underside is lovely and golden, flip over the rösti and cook for 7 more minutes. Once the rösti is cooked, slide it out onto a board or plate. Heat the remaining olive oil and butter in the frying pan. When it’s bubbling away, crack in the eggs, season lightly with sea salt and cracked black pepper. Add the last of the wild garlic and baste the eggs with the bubbling butter. When they are done to your liking, lift the eggs out onto the rösti and bring to the table.
March welcomes a subtle shift to the kitchen. The March welcomes a subtle shift to the kitchen. The days stretch a little longer, and the produce begins to brighten in colour and flavour. Spring onions with their clean, green bite. Tender leeks and onions, sweet when softened slowly. Spring greens, dark and crinkled, ready for a hot pan. Wild garlic appears in shaded corners, sharp and hopeful. Rhubarb blushing pink in the bowl. Grapefruit, sharp and shining, cutting through the last of winter. The season is turning. Let the cooking follow.
Save @gill.meller’s dippy eggs with smoky bacon bu Save @gill.meller’s dippy eggs with smoky bacon butter soldiers for a slow weekend morning, where the curtains stay closed a little longer. Crisp streaky bacon folded into soft butter with a whisper of thyme, spread thickly on warm sourdough, ready to dip into wholesome, runny Stonegate Estate yolks. It’s a breakfast to linger over, and one that asks you to stay around the table a little longer. To prepare this weekend brunch for 4 you will need: 4 large Stonegate Estate Organic eggs 8 thin slices smoked streaky bacon 4 slices good sourdough or farmhouse bread 50g soft butter A drizzle of olive oil Leaves from a few stems of fresh thyme (optional) Freshly ground black pepper Sea salt ‌ Heat a frying pan over a medium heat with a small drizzle of olive oil. Fry the bacon until exceptionally crisp and golden. Remove and drain on kitchen paper until cool. Finely chop or crush the bacon to a crumb. Mix with the soft butter, thyme leaves if using, and plenty of black pepper. Bring a saucepan of water to the boil. Lower in the eggs and cook for 4½ to 5 minutes until the whites are set and yolks runny. Remove with a slotted spoon, place in egg cups and gently tap off the tops. Toast the bread, cool slightly, then spread generously with bacon butter. Cut into soldiers and serve with the eggs.

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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