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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…

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

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

VIEW MORE RECIPES

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@gill.meller’s Salt cod beignets with rosemary, ch @gill.meller’s Salt cod beignets with rosemary, chilli and garlic are crisp on the outside, soft within, and just the thing to serve with a glass of something cold. Salt cod brings a deep, savoury punch, lifted by rosemary and a gentle warmth of chilli. No salt cod to hand? Cure fresh cod or pollack overnight instead: 250g salt cod, thoroughly soaked 2 large Stonegate Estate Organic eggs, separated 90g plain flour ½ tsp baking powder 1 tbsp olive oil 1 tsp finely chopped fresh rosemary ½ tsp chilli flakes (or to taste) 1 finely grated garlic clove Freshly ground black pepper Neutral oil, for frying Find the full recipe on our website and plan ahead for the weekend.
From late March to early May, wild garlic carpets From late March to early May, wild garlic carpets riverbanks and woodland floors, a sure sign that spring has arrived. Milder than the garlic bulb but just as fragrant, it lends itself beautifully to simple cooking. In @gill.meller’s wild garlic fried eggs and potato rösti, it lifts the humble rösti into something fresh and seasonal, topped with a wholesome Stonegate Organic fried egg. To make this dish at home, you’ll need: 2-3 (roughly 400g) large potatoes, scrubbed (we recommend Wilja, King Edward or Maris Piper) Sea salt Freshly ground black pepper A generous handful of wild garlic leaves 3 tablespoons olive oil 2 knobs of butter 2 Stonegate Estate Organic eggs Coarsely grate the potatoes then squeeze out the liquid. Place in a bowl and season with salt and pepper. Roughly chop half of the wild garlic, add to the mix, then tumble everything together. Heat 2 tablespoons of olive oil in a frying pan. Scatter in the potato mixture, creating an even layer. Press it down so the mix is relatively smooth and an even shape. Once it’s sizzling away, turn the heat down to low. Cook the rösti for around 7 minutes, occasionally pressing it down with a spatula. After 7 minutes, drop a little butter round the edges of the pan. When the underside is lovely and golden, flip over the rösti and cook for 7 more minutes. Once the rösti is cooked, slide it out onto a board or plate. Heat the remaining olive oil and butter in the frying pan. When it’s bubbling away, crack in the eggs, season lightly with sea salt and cracked black pepper. Add the last of the wild garlic and baste the eggs with the bubbling butter. When they are done to your liking, lift the eggs out onto the rösti and bring to the table.
March welcomes a subtle shift to the kitchen. The March welcomes a subtle shift to the kitchen. The days stretch a little longer, and the produce begins to brighten in colour and flavour. Spring onions with their clean, green bite. Tender leeks and onions, sweet when softened slowly. Spring greens, dark and crinkled, ready for a hot pan. Wild garlic appears in shaded corners, sharp and hopeful. Rhubarb blushing pink in the bowl. Grapefruit, sharp and shining, cutting through the last of winter. The season is turning. Let the cooking follow.
Save @gill.meller’s dippy eggs with smoky bacon bu Save @gill.meller’s dippy eggs with smoky bacon butter soldiers for a slow weekend morning, where the curtains stay closed a little longer. Crisp streaky bacon folded into soft butter with a whisper of thyme, spread thickly on warm sourdough, ready to dip into wholesome, runny Stonegate Estate yolks. It’s a breakfast to linger over, and one that asks you to stay around the table a little longer. To prepare this weekend brunch for 4 you will need: 4 large Stonegate Estate Organic eggs 8 thin slices smoked streaky bacon 4 slices good sourdough or farmhouse bread 50g soft butter A drizzle of olive oil Leaves from a few stems of fresh thyme (optional) Freshly ground black pepper Sea salt ‌ Heat a frying pan over a medium heat with a small drizzle of olive oil. Fry the bacon until exceptionally crisp and golden. Remove and drain on kitchen paper until cool. Finely chop or crush the bacon to a crumb. Mix with the soft butter, thyme leaves if using, and plenty of black pepper. Bring a saucepan of water to the boil. Lower in the eggs and cook for 4½ to 5 minutes until the whites are set and yolks runny. Remove with a slotted spoon, place in egg cups and gently tap off the tops. Toast the bread, cool slightly, then spread generously with bacon butter. Cut into soldiers and serve with the eggs.

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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