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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…

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

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

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@gill.meller’s winter squash and butter beans reci @gill.meller’s winter squash and butter beans recipe is January cooking at its most generous. Sweet roasted squash and soft butter beans are brought together with sage and capers, their savoury sharpness cutting through the richness. A handful of kale, crisped until dark and brittle, adds texture, while a fried Stonegate Organic egg on top turns it into a meal that feels complete. It’s a dish that suits any moment of the day. Hearty enough for brunch, simple enough for lunch, and deeply comforting come evening. Cook the vegetables ahead if you like, then fry the eggs when you’re ready to eat. We love it piled onto toast, though it’s just as good eaten as it is. To make this recipe, you’ll need: 4 tablespoons extra virgin olive oil A colander of washed curly kale leaves, stripped off the stalk 1 medium onion, finely sliced 2 garlic cloves, thinly sliced 350g squash, peeled and cut into 1-2cm cubes 1 good pinch of chilli flakes 500ml vegetable stock 1 large jar cooked butter beans about 400-500g 1 tablespoon small capers A small handful of sage leaves 4 slices of good country bread or sourdough for toasting Sea salt and freshly ground black pepper For the eggs: 4 Stonegate Estate Organic eggs ½ tablespoon olive oil A big knob of butter A small handful of sage leaves Sea salt and freshly ground black pepper Find the full recipe on our website, and save this for a chilly January evening.
At some point around early January it just feels r At some point around early January it just feels right to make a pie. It’s warm and comforting against the cold, and helps keep that festive cheer going just a little bit longer (as well as using up any leftover ham from your New Years celebrations). @gill.meller’s recipe includes eggs and dill, which are a lovely edition, and a great twist on this classic recipe. To make your own, you’ll need: For the rough-puff pastry 200g unsalted butter, chilled and cubed 400g plain flour A good pinch of salt Iced water For the filling About 500g leftover turkey About 250g cooked ham 2 medium leeks, trimmed, rinsed and cut into rounds 500ml ham stock 300ml double cream 2 heaped teaspoons wholegrain mustard 1 small bunch dill, chopped 4 Stonegate Estate eggs 50g butter 50g plain flour Sea salt and freshly ground black pepper Find the full recipe over on our website.
🌱 WIN this gorgeous Rhino Patio Greenhouse! 🌱 Spr 🌱 WIN this gorgeous Rhino Patio Greenhouse! 🌱 Spring is just around the corner, and if your New Years resolution is to start growing your own fruit and vegetables, then have we got the prize for you. We’ve teamed up with @rhinogreenhouses to gift one lucky winner their elegant and sturdy Rhino Patio Greenhouse, worth £1,495! Expertly crafted and guaranteed for 25 years. To enter, all you have to do is: 🥚 Scan the QR code 🥚 Like this post 🥚 Follow @rhinogreenhouses and @stonegateestate 🥚 Tag a friend you’d gift your seasonal produce to 🥚 Share to Stories for an additional entry T&Cs apply: Starts 2/1/26 and ends at midnight on 15/3/26. There will be 1 winner selected at random on 16/3/26 and contacted via DM. Competition is open to 18+ UK mainland residents only. Multiple entries allowed. Greenhouse will arrive flat packed for self-assembly.
January brings a fresh start and a quiet, hearty k January brings a fresh start and a quiet, hearty kind of bounty. The fields may look bare, but the winter larder is full of good things. Earthy beetroot, sweet parsnips, knobbly swede, bright kale and sturdy spring onions all come into their own this month, tasting all the better for growing slowly in the cold. It is a time for broth bowls, roasted roots, simple suppers and the comfort of cooking with what the season offers. A small reminder that even in the deepest days of winter, there is still plenty to enjoy. What seasonal produce are you reaching for as the year begins? Tell us below.

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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