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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…

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

Chocolate beetroot brownies

Gill Meller’s Chocolate Beetroot Brownies

Tomatoes baked with Parmesan custard

Gill Meller’s Tomatoes Baked with Parmesan Custard

Thyme baked apples with homemade custard

Gill Meller’s Thyme Baked Apples with Homemade Custard

Speedy omelette with tomato, basil and goat’s cheese

Gill Meller’s Speedy Omelette with Tomato and Goats Cheese

Sautéed broad beans with a poached egg

Gill Meller’s Sautéed Broad Beans with a Poached Egg

Pan con tomate with a fried egg

Gill Meller’s Pan con Tomate with a Fried Egg

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Apple Day has arrived, just as you’ve brought ho Apple Day has arrived, just as you’ve brought home a bountiful basketful of beauties in from the garden. Save this recipe for making the most of the glorious glut of ingredients that only early autumn can bring: 3 desert apples 50g of light brown soft sugar The finely grated zest and juice of 1 lemon 3 – 4 sprigs of thyme or lemon thyme 25g of butter For the custard 300ml whole milk 200ml double cream 1 fresh vanilla pod 4 large Stonegate Organic egg yolks 100g caster sugar 1 tbls of cornflour @gill.meller’s thyme-baked apples with custard is seasonal comfort cooking at its finest. This year’s harvest is a generous one, and this recipe makes the very best of it. The apples bake slowly with lemon, brown sugar and fresh thyme; their juices turning buttery and fragrant, filling the kitchen with the scent of the season. Serve with vanilla custard just as you like it; warm or cold either way, it’s pure comfort in a bowl. Find the full recipe on our website and make the most of this season’s glorious apple bounty this weekend.
Save this delicious ravioli recipe for the weekend Save this delicious ravioli recipe for the weekend ahead. To celebrate World Pasta Day, enjoy this beautiful seasonal dish from @gill.meller that showcases the very best of autumnal ingredients. If you’ve got a squash or gourd sitting in the fridge waiting to be used, this is the perfect way to give it new life: For the filling ½ a medium butternut squash (about 400–450g), peeled, deseeded, and cut into small cubes 1 medium onion, thinly sliced 2 cloves garlic, peeled and thinly sliced 16 sage leaves 25g butter 250ml vegetable stock or water Sea salt and freshly ground black pepper For the pasta 400g type 00 (double zero) flour, plus extra for dusting Good pinch of fine salt 4 Stonegate Estate Organic eggs To serve 50g butter 75g soft goat’s cheese (fresh chèvre or similar) 25g of roasted hazelnuts, bashed Sea salt and freshly ground black pepper Homemade ravioli might sound tricky, but it’s simpler and more satisfying than you think. Made, of course, with our beautiful Organic eggs and filled with roasted squash, fragrant sage, zingy goat’s cheese, and finished with a scattering of hazelnuts, this dish celebrates everything we love about seasonal cooking.
Potatoes are in their prime, earthy and abundant. Potatoes are in their prime, earthy and abundant. This is the perfect moment to try @gill.meller’s Herby Potato Pancakes, his savoury and delicious take on a traditional pancake. Crisp at the edges, tender within, these come together in minutes and are as versatile as they are more-ish. Pile them high with smoked fish, crème fraîche and horseradish, or serve with slices of ham and a poached Stonegate Organic egg. For something simpler, let them meet their match in a little crumbly farmhouse cheddar. For the base ingredients, you will need: 700g of large white potatoes 2 large Stonegate Estate eggs 4 spring thinly onions thinly sliced 1 tbls of dill 20g of organic butter, melted Sea salt and freshly ground black pepper ‌ Method: Peel and coarsely grate the potatoes into a bowl. Rinse the grated potato in plenty of fresh cold water then drain. Pile the potatoes into a clean cotton tea towel, roll up and twist the ends to extract as much liquid from the grated potato as possible. Tip the potato into a bowl and add the sliced spring onions, chopped dill, salt and pepper and most of the melted butter, saving a little to grease the pan. Divide the eggs and add the yolks to the potato mixture. Whisk the whites in a clean bowl until they are light and fluffy then fold this carefully through the potato mixture. Set your pan down over a medium heat. Add the remaining butter and when it’s hot spoon half the potato, mix into the pan and level it out. Cook for 5 – 6 minutes on the first side then flip the cake over and cook for a similar time on the second side, or until the pancakes are golden brown. Serve at once. ‌ A dish that carries the comfort of the season, and the quiet pleasure of making much from the simplest of ingredients.
Today we’re celebrating World Egg Day and what b Today we’re celebrating World Egg Day and what better way than by showcasing our Stonegate Organic eggs in their simplest, most stunning form? Uncomplicated and elegant, whether for breakfast or a quick supper, @gill.meller’s Boiled Eggs with Smoked Trout Soldiers are a gentle twist on a classic. Crunchy soldiers, silky yolks and a whisper of smokiness; the delicate flavour of trout pairs beautifully with buttery-yolked boiled eggs. Fresh dill gives a Scandinavian lift, while chives make a lovely alternative if you prefer. Join us in raising a toast (and an organic sourdough soldier) to World Egg Day! To make this satisfying supper for two, you will need: INGREDIENTS 2 fresh Stonegate Estate eggs 2 slices of organic sourdough 25g of soft organic butter 100g sliced organic smoked trout 3 – 4 sprigs of dill finely chopped Flaky sea salt and freshly ground black pepper METHOD Bring a small pan of water to the boil for the eggs. When it is simmering away, carefully lower in the eggs one at a time. Cook them for 4 minutes. Meanwhile, drop the sliced bread in the toaster and pop it on. Chop the smoked trout slices relatively finely and combine with the soft butter and chopped dill. Season with black pepper and a pinch of flaky salt if it needs it. When the toasts up spread it generously with the butter and cut into soldiers. To eat, crack the egg and remove the top to reveal the runny yolk. Dip and dunk your soldiers and enjoy!

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