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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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Make the most of forced rhubarb this season with t Make the most of forced rhubarb this season with this decadent weekend dessert. Sharp, rosy rhubarb sits nestled and waiting beneath a softly set vanilla custard, its tart fruitiness mellowed by the rich cream above, made all the more delicious with our organic Stonegate Estate egg yolks. This is a combination that never tires. When rhubarb is scarce, gooseberries, plums or apples make a fine stand-in: For the rhubarb: 4 large rhubarb sticks, trimmed and cut into 2-3 cm pieces 2 tbls golden caster sugar 2 tbls runny honey For the custard: 50g sugar 100ml organic whole milk 284ml organic double cream 1 vanilla pod, split and seeds scraped; pod reserved 4 Stonegate Estate Organic egg yolks 4 heaped teaspoons caster sugar, for the topping Head on over to the website for the full recipe.
Pancake Day needn’t stop at lemon and sugar. If yo Pancake Day needn’t stop at lemon and sugar. If you feel like something savoury, @gill.meller’s ham, leek and blue cheese pancakes are certainly worth a try. Thin, tender pancakes folded around sweet leeks, salty ham and pockets of blue cheese that melt gently as they sit. Rich and comforting in the way good savoury dishes often are. You can leave out the ham if you like, or replace it with fried chestnut mushrooms, their earthy depth sitting beautifully complimenting the cheese and leeks. There’s still time to gather what you need for tomorrow, and give Pancake Day a more indulgent, flavour-led turn: For the pancakes 100g organic plain flour A pinch of salt 2 Stonegate Estate Organic eggs 300ml organic whole milk A knob of butter For the white sauce 1 litre whole milk 4 bay leaves The green tops from rinsed leeks, roughly chopped 1 celery stick, sliced A few black peppercorns 70g unsalted butter 70g organic plain flour 50g your favourite blue cheese 100g mature cheddar cheese, grated For the filling 200g cooked ham, smoked or unsmoked, torn into chunks and shards 2 leeks trimmed, rinsed, and cut into 1cm rounds A small handful of parsley leaves, chopped Sea salt and freshly ground black pepper Find the full recipe on our website and let savoury take the lead this year.
@gill.meller’s chocolate and coffee fondant rarely @gill.meller’s chocolate and coffee fondant rarely disappoints. Warm from the oven, rich but unfussy, it’s hard to beat if you’re searching for a stunning but simple Valentine’s pudding. Made with good dark chocolate and a hint of coffee, it’s surprisingly straightforward to bring together. Serve it with a candlelit table, a splash of cream, and make something delicious for the one you love. Save this recipe for Valentine’s Day, to make this pudding you will need: A double shot of espresso coffee 150g dark chocolate, fair-trade 150g unsalted butter, diced, plus extra for greasing 2 large Stonegate Estate eggs 75g caster sugar 50g plain flour A little cocoa for dusting ‌ Method Preheat the oven to 200°C / 180°C fan / gas 6 and put a baking tray in the oven. Use a little soft butter to grease 6 dariole moulds. Coat each with a generous dusting of cocoa powder. Break the dark chocolate into small pieces and place it in a medium sized mixing bowl with the butter. Set the bowl over a pan of simmering water and melt the chocolate and butter together. Leave to cool a little. Beat the eggs and sugar together for a few minutes until the mixture is thick and light and holds a trail. Fold the melted chocolate and the cool espresso lightly into the egg mousse. Sift over the flour and fold it in carefully. Divide the mixture evenly between the dariole moulds. Place the dariole moulds on the hot baking tray in the oven and bake for 12-14 minutes. Turn out immediately and serve, with cold double cream.
There is, quite simply, nothing more romantic than There is, quite simply, nothing more romantic than an intimate dinner for two. For Valentine’s Day, @gill.meller’s take on a steak tartare feels like the ultimate beautiful gesture. Luxurious, intimate and ever so slightly thrilling. Just add a single candle to the table, pour a glass of something delicious and show the one you love how much you really care. To share something unforgettable this Valentine’s Night, you’ll need: 200g organic beef fillet 4 small gherkins, finely chopped 1 tablespoon small capers in brine, chopped 1 medium shallot, finely chopped 2 teaspoons Dijon mustard A good shake of Tabasco sauce A good shake or two of Worcestershire sauce A small handful of tender parsley leaves, finely chopped Sea salt and freshly ground black pepper 2 Slices of rye or sourdough bread 2 fresh Stonegate Estate Organic egg yolks 2 tablespoons of extra virgin olive oil Place the steak down on the board and trim away any outer sinew, fat, or aged membrane to reveal the clean marbled meat within. Cut the steak into thin slices, turn the slices, and cut across them, and then again. You want to end up with finely chopped steak about 2-3mm in size. Place the steak into a clean mixing bowl. Add the chopped gherkins, capers, shallots, mustard, Tabasco and Worcestershire sauce, parsley, a good pinch of sea salt and a generous twist of cracked black pepper. Gently tumble the steak with the other ingredients. You don’t need to overmix it and you certainly don’t want to mush it up or squeeze it. A light touch is best here. Toast the slices of bread, either in a ridged grill pan or in the toaster. Trickle over the of olive oil and sprinkle the surface of the toast with a pinch of flaky sea salt. Divide the tartare between the two pieces of toast. Make a shallow hollow in the middle of each and gingerly set the egg yolk down in place. Season the top with a smidge more salt and a touch more pepper and finish with a trickle of your best olive oil. Serve at once.

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
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