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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…

Sweetcorn fritters with poached eggs

Gill Meller’s Sweetcorn fritters with poached eggs

Smoked haddock potato cakes

Gill Meller’s Smoked haddock potato cakes

Courgette, lemon, fennel seed and olive oil cake

Gill Meller’s Courgette, lemon, fennel seed and olive oil cake

Burnt cheesecake with roasted rosemary plums

Gill Meller’s Burnt cheesecake with roasted rosemary plums

Gill Meller’s Blackberry and apple bread and butter pudding

Gill Meller’s Beetroot bhajis with curried mayonnaise

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

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Gill Meller spiced beetroot fritters. Organic Sep Gill Meller spiced beetroot fritters. Organic September starts here! With soil on the beetroot, a hot pan and @gill.meller cooking outside. These spiced beetroot fritters are crisp at the edges, earthy and sweet within, with a little heat running through them and our wholesome organic eggs bringing everything together. A simple celebration of good ingredients, cooked as they come and with very little fuss. A great way to start the month.
Baked eggs with bacon, cream and thyme Bank Holid Baked eggs with bacon, cream and thyme Bank Holiday mornings call for a slower kind of brunch. This simple egg dish celebrates honest, seasonal ingredients and comes together in minutes, leaving more time to sit back and enjoy it. Delicate yet wonderfully rich, serve with plenty of chunky toast for mopping up every last bit. The perfect way to ease into a long weekend. Prep time 5 minutes | Cook time 5 minutes | Serves 1 Ingredients: 3-4 thin rashers streaky bacon
A small knob of butter
2 thyme sprigs
2 marjoram sprigs (optional)
100ml organic double cream
2 Stonegate Estate Organic eggs
Salt and freshly ground black pepper Method: Heat the oven to 180°C/350°F/gas mark 4. You’ll need a nice small frying pan for this recipe. Place rashers of streaky bacon on a board and slice them up into little pieces. Place your small pan over a medium high heat and add the bacon, along with a sprinkling of thyme leaves and marjoram sprigs. Let it sizzle for 2-3 minutes, or until it’s beginning to crisp round its edges. Pour in the cream, it’ll spit and hiss. Bring the cream up to a simmer. When it’s bubbling away, carefully crack in the eggs one by one. Season them lightly, then pop the pan into the pre-heated oven for 5-6 minutes, or until the egg whites are set and the yolks are still runny. Remove from the oven, and serve straight away with a few rounds of toast.
Gill Meller’s burnt cheesecake with rosemary plums Gill Meller’s burnt cheesecake with rosemary plums Keeping things simple lets good ingredients do the talking. This beautiful cheesecake is made with just a hint of lemon, organic cream cheese, our Stonegate Estate organic eggs and double cream, creating something wonderfully rich and satisfying. The roasted plums are every bit as important, cooked with rosemary and brown sugar, their fruity sharpness cuts beautifully through the creamy cheesecake. A lovely way to make the most of lplums while they’re in season. ‌ Preparation time 20 minutes | Cook time 45-50 minutes | Serves 10-12 Ingredients: 900g full-fat organic cream cheese (I like Dutchy Organic), at room temperature 250g unrefined caster sugar 4 large Stonegate Estate organic eggs, at room temperature 2 large Stonegate Estate organic egg yolks, at room temperature 350ml double cream 2 tsp plain flour Finely grated zest of 1 lemon ½ tsp fine sea salt For the roasted rosemary plums 8 ripe plums, halved and stoned 1 tbsp light brown sugar 1 small rosemary sprig, leaves picked A small pinch of flaky sea salt To serve: Thick crème fraîche Method: Heat the oven to 220°C (200°C fan). Line a greased 23cm springform tin with baking parchment, leaving plenty above the rim. Beat the cream cheese until smooth, then add the sugar. Gradually mix in the eggs and yolks. Whisk the cream and flour together, then gently mix in with the lemon zest and sea salt. Pour into the tin and bake for 25 mins. Reduce to 160°C (140°C fan) and bake for a further 18–25 mins, until deeply golden with a soft wobble in the centre. Cool completely, then chill for at least 6 hours or overnight. For the plums, roast at 190°C (170°C fan) with brown sugar, rosemary and a pinch of sea salt for 20–25 mins. Serve the cheesecake with crème fraîche, roasted plums and their syrupy juices.
Gill Meller’s new potato crustless tartlets There Gill Meller’s new potato crustless tartlets There’s a lot to love about these little crustless potato tartlets. Naturally gluten free, simple to make and just right for packed lunches, picnics or an easy lunch at home. This version brings together smoked bacon, mature cheddar, fresh parsley and our Stonegate Estate organic eggs, but they’re wonderfully adaptable. Try cherry tomatoes with gorgonzola and basil, or simply make the most of whatever seasonal ingredients you have to hand. A lovely little recipe to have up your sleeve. Preparation time 20 minutes | Cook time 45 – 50 minutes | Makes 12 Ingredients: 100ml of olive oil 300g of new potatoes, scrubbed and sliced into 2 – 3 mm rounds 100g of smoked bacon rashers, chopped into small pieces 100g mature cheddar cheese, grated 4 whole Stonegate Organic eggs 300ml double cream 200ml organic milk 3 – 4 tbls of parsley leaves, picked and chopped Sea salt and freshly ground black pepper Method: 1. Pre heat your oven to 200.c – 180.c fan 2. You’ll need a 12-hole non-stick muffin tin or deep Yorkshire pudding tray. It’s important that it’s non-stick, as the little tartlets will be much easier to lift out of the tin. 3. Place the sliced potatoes in a bowl with the chopped bacon and half the olive oil. Season well with salt and pepper then tumble together. Arrange an even amount of potato slices and bacon in the base of each well. Spoon over the remaining oil evenly. 4. Place the tray in the hot oven and bake for 20 – 25 minutes, muddling the potatoes up once during this time. 5. Meanwhile combine the whole eggs and yolks together with the milk and cream and season with a touch of salt and pepper. 6. Take the tray from the hot oven and working quickly, sprinkle in a little cheese and chopped parsley over each stack of potatoes. Pour over the custard evenly, it should almost cover the potatoes. 7. Return the tray to the oven and bake for 12 – 15 minutes or until the tartlets are golden and the custard has risen and set. 8. Allow to cool for 15 – 20 minutes before eating.

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
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