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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 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

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

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What’s in season this month? There’s something sp What’s in season this month? There’s something special about cooking with the seasons. Right now, Britain’s hedgerows, gardens and allotments are offering an abundance of beautiful ingredients, each at their very best. Look out for sweet British cherries, tart gooseberries and vibrant red and blackcurrants. Fresh broad beans, garden peas and buttery new potatoes are making the most of the summer sunshine, while tender courgettes and their delicate flowers are a real seasonal treat. Paired with our organic eggs, these simple seasonal ingredients are all you need to create honest, delicious food that celebrates the very best of the British summer. What seasonal ingredient are you enjoying most this month?
Broad beans are one of summer’s real treats, and t Broad beans are one of summer’s real treats, and they don’t stay around for long. This is one of Gill Meller’s favourite ways to enjoy them. Sweet, tender broad beans are paired with our organic eggs and crispy bacon, bringing together just a handful of beautiful ingredients. If you’d rather, leave the bacon out or swap it for spicy chorizo for a different take. Simple, seasonal cooking that’s all about making the most of what’s growing right now. For the full recipe, head over to our website.
Breakfast tacos are a much loved staple across Mex Breakfast tacos are a much loved staple across Mexico, often filled with softly scrambled eggs, spicy sausage and fresh herbs. In this recipe, crisp chorizo is cooked with spring onions and coriander before being spooned over creamy scrambled Stonegate Estate eggs and tucked into warm corn tortillas. Simple to make and full of flavour, they’re perfect for a leisurely breakfast, relaxed brunch or easy summer supper. Preparation time 15 minutes | Cook time 10 minutes | Serves 2-3 Ingredients: 150g cooking chorizo, skinned and broken into small pieces 6 large Stonegate Estate eggs 25g butter 4 spring onions, finely sliced A small handful of coriander leaves, roughly chopped 8 small corn tortillas 1 lime, cut into wedges Sea salt and freshly ground black pepper Method: ‌ Place a frying pan over a medium heat. Add the chorizo and cook for 5–6 minutes, breaking it up with a spoon as it fries, until crisp and caramelised. Stir in the spring onions and cook for a further minute. Add most of the coriander, toss everything together and remove from the heat. Warm the tortillas in a dry frying pan or directly over a flame. Wrap them in a clean tea towel to keep warm. Crack the eggs into a bowl and whisk lightly with a little salt and pepper. Melt the butter in a non-stick frying pan set over a low heat. Pour in the Stonegate Estate eggs and cook gently, stirring regularly, until they are softly scrambled and still slightly loose. Spoon the scrambled Stonegate Estate eggs into the warm tortillas and scatter over the chorizo mixture. Finish with the remaining coriander and serve with lime wedges for squeezing over.
There is something incredibly satisfying about mak There is something incredibly satisfying about making fresh pasta from scratch. With just a handful of ingredients, including our organic Stonegate Estate eggs, you can create silky spaghetti that’s a world away from shop-bought. While cacio e pepe is traditionally made with dried pasta in Rome, fresh spaghetti gives this classic dish an extra touch of luxury, with every strand coated in a silky sauce of Pecorino Romano, cracked black pepper and starchy pasta water. Simple, comforting and full of flavour, we have a feeling it won’t stay in the bowl for long. Preparation time 45 minutes | Cook time 10 minutes | Serves 4 Ingredients: For the fresh spaghetti: 400g type 00 flour, plus extra for dusting A good pinch of fine sea salt 4 Stonegate Estate eggs For the cacio e pepe: 250g Pecorino Romano, very finely grated 4 tsp whole black peppercorns, coarsely crushed Sea salt Head over to our website for the full recipe.

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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