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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…

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

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

VIEW MORE RECIPES

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There’s something wonderfully comforting about a p There’s something wonderfully comforting about a plate of perfectly made scrambled eggs. Gill Meller believes the secret is to cook them slowly over a gentle heat, stirring regularly until they’re soft, silky and beautifully creamy. At this time of year, he serves them with buttered samphire, one of July’s finest seasonal ingredients. Samphire can be gathered from tidal estuaries and mudflats in the summer, though it’s often easier to pick some up a from your local fishmonger or greengrocer. Paired with our organic Stonegate Estate eggs, it makes for a simple, wholesome dish that celebrates the very best of the season. Preparation time 15 minutes | Cook time 10 minutes | Serves 2-3 Ingredients: 25g butter, plus extra for the toast 6 large Stonegate Estate eggs 2–3 slices good malted or white sourdough 100g samphire A small knob of butter Sea salt and freshly ground black pepper Method: Place a medium non-stick pan over a very low heat. Add the butter and allow it to melt and gently bubble. Crack the Stonegate Estate eggs into a jug and whisk them well, then pour them into the pan. Cook the eggs very gently for 8–10 minutes, stirring regularly with a rubber spatula or wooden spoon. The eggs should be soft and creamy rather than firm, so take them off the heat while they still look slightly loose. Meanwhile, bring a small pan of water to the boil. Cook the samphire for 1–2 minutes, then drain well and toss with the knob of butter. Toast the bread on both sides and butter generously. Spoon the scrambled eggs onto the toast, season well with salt and pepper and serve straight away alongside the buttered samphire.
Some of Gill Meller’s happiest food memories began Some of Gill Meller’s happiest food memories began on family holidays along the Helford River in Cornwall, where days were spent shrimping in the creeks and shallows before returning to enjoy freshly caught prawns for supper aboard his grandfather’s sailing boat. Those simple moments inspired this classic prawn cocktail, a wonderfully wholesome dish that’s just as special today. Made with sustainably sourced MSC-certified prawns, it’s a timeless recipe that’s perfect for long summer lunches or relaxed suppers with family and friends. Head to our website for the full recipe and bring a little taste of the coast to your table.
There’s something rather special about a Victoria There’s something rather special about a Victoria sponge on Wimbledon finals weekend. With strawberries beautifully in season, it’s the perfect time to bake this much loved summer classic. Fill it generously with silky cream, your favourite jam and plenty of sweet, juicy strawberries, letting the filling tumble out with every slice. You could make the same cake with raspberries or blueberries, simply switch the jam to suit the fruit. Whether you are gathering friends to watch the tennis, enjoying an afternoon in the garden or simply putting the kettle on, this is the sort of blissful cake that always feels at home on the table. Head over to our website for the full recipe 💚
There’s something wonderfully comforting about thi There’s something wonderfully comforting about this smoked haddock rarebit. While it’s traditionally served on thick slices of toast, this version feels every bit as wholesome. A rich mixture of smoked haddock, mature cheddar and fresh parsley is spooned into individual ramekins, topped with a Stonegate Estate organic egg and baked until the whites are set and the yolks are beautifully buttery. Served with plenty of buttered toast for dipping, it’s the sort of simple, blissful dish that works just as well for brunch as it does for supper. If you’re planning a fish Friday feast, pop to your local fishmonger or farm shop for some good-quality haddock and give this wonderful recipe a try. Head to our website for the full recipe.

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
  • RECIPES
  • CONTACT
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