Skip to content
Stonegate EstateStonegate Estate
  • OUR STORY
  • OUR STANDARD
  • OUR PRINCIPLES
  • STONEGATE ORGANIC
  • RECIPES
  • CONTACT

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 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

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

VIEW MORE RECIPES

Follow us @stonegateestate

Save this recipe for the days after New Year, when Save this recipe for the days after New Year, when the fridge is till full of leftovers and you’re craving something easy yet still a little special. @gill.meller’s roasted Brussels sprouts with bacon and eggs are a lovely way to use up the extra sprouts left over from the main event. Roasting changes them completely, turning them crisp-edged and sweet, nothing like the boiled versions many of us grew up with. Smoky bacon and soft onions bring their own warmth, and cracking in a few nourishing Stonegate Organic eggs towards the end lifts the whole thing into something more than a side dish, something that can easily become the main event itself. It all happens in a single tray, the sort of cooking that feels right for quiet winter days when you want comfort without fuss: 500g Brussels sprouts, trimmed and ready to cook 125g smoked bacon lardons or chopped streaky bacon 1 red onion, halved and thinly sliced 2 garlic cloves, thinly sliced 4 thyme sprigs, leaves stripped 2 tablespoons extra-virgin olive oil 2 Stonegate Estate Organic eggs Sea salt and freshly ground black pepper Heat the oven to 220ºC/200°C (fan.) Place the sprouts in a large roasting tin. Scatter over the sliced red onions and garlic along with the bacon lardons, and thyme. Trickle over the olive oil and season everything generously with salt and pepper, tumble together well. Place the tray in the oven and roast for about 25 minutes, stirring once or twice during cooking, until the onions are soft, the bacon lardons are crisping round the edges and the sprouts are golden and even, lightly charred in places. Remove from the oven and using a spatula, clear two rough wells in the sprout and bacon mixture. Crack an egg into each well. Return the dish to the oven for a further 6-8 minutes, or until the egg whites are cooked and the yolks are just beginning to set. Remove from the oven and serve immediately.
Save @gill.meller’s scrambled eggs with smoked tro Save @gill.meller’s scrambled eggs with smoked trout, toast and chives for Christmas morning: 25g butter, plus extra for the toast 6 Stonegate Estate Organic eggs A small handful of chives, finely chopped 2 slices of good malted or white sourdough bread Sea salt and freshly ground black pepper 150g smoked trout, sliced This is a subtlety elegant alternative to the usual salmon and eggs. The trout is lightly smoked and clean in flavour and the eggs are scrambled slowly, over the gentlest heat, until they turn soft and creamy and hold their own warmth. Spoon them onto toast, tuck in a few ribbons of smoked trout, and finish with a scattering of chives. It is simple, but quietly luxurious, and exactly the sort of breakfast that makes a day feel special before it has even begun.
Save this recipe for the big day, when the old car Save this recipe for the big day, when the old carol drifts through your mind and someone inevitably demands some figgy pudding! @gill.meller’s fig and seville marmalade trifle feels like a modern answer to that call. It is a trifle made for a more glamorous Christmas lunch, where the flavours are deeper and the fruit comes from the winter pantry. Dark dried figs with their gentle chew, a spoonful of sharp Seville marmalade bright with peel, and that lovely bittersweetness that belongs only to this time of year. Layered softly with custard and cream, it becomes a trifle with a touch of theatre. Festive, grown-up and full of winter warmth: 100g of dried figs 1 Jar of thick cut Seville orange marmalade 75ml of brandy 100g of amaretti biscuits ‌ For the custard: 200ml whole milk 300ml double cream 50g caster sugar 1 juicy vanilla pod 1 tbls of corn flour 6 large Stonegate Estate egg yolks ‌ To top: 2 tbls of flaked almonds Find the full recipe on our website.
@gill.meller’s giant “Gala” sausage rolls take all @gill.meller’s giant “Gala” sausage rolls take all the familiar comfort of a traditional gala pie and turn it into something simpler and wonderfully festive. The pastry bakes to a deep, crisp gold, the filling is rich and savoury, and each slice feels like the sort of thing you bring to the table when the kitchen is full and the afternoon light has begun to slip away. It is a homemade classic made easier, every bit as good, and a lovely way to spend an hour or two in the kitchen over the festive season. Serve with warm mulled cider or gently spiced apple juice at your Christmas gatherings: 750g finely minced pork A small bunch of chives, finely chopped 1 tsp chopped thyme leaves 1 tbsp chopped sage leaves 2 tsp garam masala (optional but good) 30g fresh white breadcrumbs 1.5 tsp salt 1 tsp of ground white pepper 3 Stonegate Estate Organic eggs 320g of puff pastry To glaze: Egg wash (beaten egg mixed with a splash of milk) To finish: Fennel seeds Flaky sea salt Save this as a reminder for later, and find the full recipe on our website.

Stonegate Estate © 2025. All rights reserved.
Privacy Policy | Cookies | Terms & Conditions

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
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.