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

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…

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

Early Summer Baked Eggs

Gill Meller’s Early Summer Baked Eggs

Blueberry, honey and Lavender mess meringues

Gill Meller’s Blueberry, Honey and Lavender Mess

Courgette, Goat's Cheese and Dill Soufflé

Gill Meller’s Courgette and Goat’s Cheese Soufflé

Artichoke with garlic mayonnaise

Gill Meller’s Artichoke with Garlic Mayonnaise

Rhubarb Creme Brûlée in a bowl, with a portion of it scooped out with a spoon.

Gill Meller’s Rhubarb Creme Brûlée

Cheddar souffle

Gill Meller’s Cheddar Soufflé

Flourless almond cake

Gill Meller’s Flourless Almond Cake

Wild Garlic Prawn Toasts cut into halves sit on a round wooden board. Next to the wooden board is a 6 pack of Stonegate Estate eggs.

Gill Meller’s Wild Garlic Prawn Toasts

A plate of spicy nduja soldiers sit next to an egg cup with a Stonegate Estate organic egg in it. The top is cut off the egg. The soldiers are made up of slices of toast with spicy nduja spread over the top.

Gill Meller’s Dippy Eggs with Spicy Nduja Soldiers

On a white plate sits a Steak with Béarnaise Sauce poured over the top of it. The steak is cut up into strips so the pink inside is showing.

Gill Meller’s Steak with Béarnaise Sauce

This chocolate and coffee fondant can be served with cream

Gill Meller’s Chocolate and Coffee Fondant

A tuna, egg and parsley salad is full of beans

Gill Meller’s Tuna, Egg and Bean Salad

Buckwheat pancakes topped with ice cream, salted toffee sauce, bananas and peanuts

Gill Meller’s Buckwheat Pancakes

Gill Meller's black pudding scotch eggs have been cut in half and laid on their sides on a wooden board

Gill Meller’s Black Pudding Scotch Eggs

VIEW MORE RECIPES

Follow us @stonegateestate

The perfect summer pancakes ☀️ serve up a stac The perfect summer pancakes ☀️ serve up a stack of these wonderful seasonal delights from @gill.meller with a big scoop of vanilla ice cream, and make the most of dining alfresco in the sunshine. You’ll need: 200g organic plain flour 2 teaspoons baking powder 40g golden caster sugar Pinch of fine sea salt 2 Stonegate Estate Organic eggs The leaves from 5-6 sprigs of thyme About 125ml organic whole milk 1 tablespoon runny honey, plus extra for serving 2 handfuls of blueberries 1 large knob of butter Method: Make the batter: place flour in a large bowl with the baking powder, sugar and salt. Crack in the eggs and add the milk. Combine the batter fully. Add the blueberries, honey and thyme and mix again. Melt some of the butter in a large non-stick frying pan. Tip the pan to coat it with the butter. One by one, add 3-4 generous tablespoons of batter to the pan, to make individual pools of batter. Cook the pancakes for 1-2 minutes, until the undersides are golden. Flip each pancake over and cook the other side for 1-2 minutes until that side is golden too. Remove the cooked pancakes to a plate. Repeat with the remaining batter. Serve the pancakes warm with ice cream and plenty more honey.
From delicate artichokes and sweet, earthy beetroo From delicate artichokes and sweet, earthy beetroot, to the juicy tang of blueberries and glossy red cherries, this season’s harvest is filled to the brim with sunshine. Pair these seasonal stars with our organic eggs for simple, delicious meals that let nature lead the way. As we bask in this glorious summer, what will you be making during July? #SeasonalVeg #SeasonalFruit #July #OrganicProduce #EatTheSeasons
One of the simplest ways to enjoy summer ripe toma One of the simplest ways to enjoy summer ripe tomatoes, @gill.meller’s take on Spanish tomato bread is a wonderful example of turning a few fresh, seasonal ingredients into something out of this world. The bright and bold flavours of the juicy tomatoes combined with the lush, buttery organic yolk are perfect for dining alfresco and enjoying the sunshine. You’ll need: 500g of sweet ripe organic tomatoes, room temperature Sea salt and freshly ground black pepper 2 tbls of extra-virgin olive oil For the toasts: 2 thick slices of sourdough bread 1 clove of garlic, peeled 2 tbls of extra-virgin olive oil A good pinch of flaky sea salt For the eggs: 2 Stonegate Estate Organic eggs 1 tbls of olive oil A pinch of chilli flakes or thyme leaves (optional) Sea salt and freshly ground black pepper Method: Using a coarse grater, grate the tomatoes into a large bowl, you might be left with some scraps of skin when you do this, they can be discarded. Stir in the olive oil and season with a good pinch or two salt and some black pepper. The toasts are easy – just grill the bread over the fire (or pop it in the toaster) until it’s golden and crunchy. Rub each slice with the garlic and trickle with the extra-virgin olive oil. Sprinkle liberally with flaky salt. Meanwhile set a medium heavy based frying pan over a medium high heat. Add the remaining olive oil and when it’s hot crack in the eggs. Season the eggs with a touch of salt and pepper and a touch of chilli flakes or thyme leaves if you like and cook to your liking. That might be sunny side up or easy over, it’s up to you. Spoon the seasoned grated tomatoes on top of the toasts, top with a fried eggs and dive in.
One for the weekend! 🍅 @gill.meller’s favouri One for the weekend! 🍅 @gill.meller’s favourite pasta sauces are made with fresh, British tomatoes and cream - the duo is just delicious, with the cream enriching the ripe flavour of the tomatoes exponentially. Taking this idea and applying it to baked eggs has created a wonderful breakfast or brunch recipe that will really brighten up your morning. You can double or quadruple this recipe if you’re feeding a table of hungry bellies this weekend! You’ll need: 250g of cherry tomatoes 2 small cloves of garlic thinly sliced 1 - 2 tsp of fennel seeds coarsely crushed 150ml of double cream 1 tbls of lovage leaves (or use parsley) finely chopped A fennel tops chopped (if available) 1 Stonegate Estate egg 1 tbls of olive oil A slice or two of good sourdough Sea salt and freshly ground black pepper Method: Give the tomatoes a quick rinse if they need it, and then pop them down on a board. Halve any larger tomatoes but leave the little ones whole. Set a small pan down over a medium high heat. Add the olive oil and when it’s hot add the tomatoes and the crushed fennel seeds. Season them well with salt and pepper and cook, tossing them round the pan occasionally, for 6 – 8 minutes. Now add the garlic to the pan and sizzle it alongside the tomatoes and oil for a further minute or two. Pour in the cream and scatter in the herbs, then give the pan a good shuffle to settle everything down. When the cream has come up to a simmer cook gently for 3 – 4 minutes or until the cream has begun to thicken. New crack the Stonegate Estate egg and season lightly. Cook for a minute then pop a lid on the pan for a further minute to cook the tops. Meanwhile toast the bread until nice a golden and crunchy round the edges. Remove and set aside. Check the Stonegate Estate egg is cooked to your liking before arranging the toast around the dish and bringing straight to the table.

Stonegate Estate © 2020. All rights reserved.
Privacy Policy | Cookies | Terms & Conditions | Competitions

  • OUR STORY
  • OUR STANDARD
  • OUR PRINCIPLES
  • STONEGATE ORGANIC
  • RECIPES
  • CONTACT
  • COMPETITIONS
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.