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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 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

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

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From aromatic herbs and elderflower to ripe strawb From aromatic herbs and elderflower to ripe strawberries and fresh vegetables, so much of the seasonal produce we love relies on bees. Spring fields buzzing with bees can only mean one thing, the best seasonal ingredients are on their way, ready to be enjoyed alongside our Stonegate Estate Organic Eggs. This World Bee Day, we are celebrating the tiny pollinators that help bring flavour to our tables and support the beautiful British countryside around us.
Need inspiration for supper this weekend? Here is Need inspiration for supper this weekend? Here is a slight twist on classic fried squid with garlic mayonnaise. We’re making a rich rouille style sauce using charred sweet red peppers, garlic, Stonegate Estate egg yolks and good quality olive oil. It’s a rich, deep flavoured sauce that you will often see served alongside fish soup, that’s why it works so well with the squid. We have tweaked the batter to use up the Stonegate Estate egg whites, which gives it a slightly puffed quality which is wonderfully moreish. Enjoy with friends or family - head to our website for the full recipe.
It would be hard to dream up a simpler, omelette t It would be hard to dream up a simpler, omelette than this. What’s more, it comes together in a flash, so there’s no waiting about. Goat’s cheese goes so well with fresh basil and ripe tomatoes, the two main ingredients here (apart for our wonderful organic Stonegate Estate eggs, of course). You could use feta cheese if you liked, or ricotta, or just keep it all about the blissful tomatoes. We hope you enjoy this as much as we do! Preparation time 5 minutes | Cook time 2 minutes | Serves 1 Ingredient: 2 Stonegate Organic eggs 1 tbls of olive oil 1 ripe medium tomato 4 – 6 basil leaves 50g of soft goat’s cheese sliced into small rounds or crumbled Salt and freshly ground black pepper Method: Whisk the eggs together in a bowl and season them with salt and pepper. Slice the tomato into 4 thickish rounds. Set a small to medium sized non-stick frying pan over a medium high heat. Add the olive oil to the pan and when it’s hot place the tomato slices down in the pan. Season them with salt and pepper and fry for 45 seconds to a minute. Add the goat’s cheese and tear over the basil. Pour the eggs around the tomatoes, tipping and tilting and agitating the eggs a little with the end of a wooden spoon. Cook for no more than a minute or until the top of the omelette is almost set. Ease a spatula under one side of omelette and fold gently over. Slide the omelette out onto a warm plate and eat straight away.
Tinned sardines are one of the simplest, most sati Tinned sardines are one of the simplest, most satisfying things to eat, and are very good for you. I love them piled onto hot, well buttered toast. I’ve taken a little inspiration from the classic Bloody Mary here, bringing in tomato, Worcestershire sauce, Tabasco, celery salt and lemon and, if you like, a spritz of vodka. The flavours are incredible. Finished with a fried Stonegate Estate egg cooked in olive oil, butter and rosemary, it makes for a wonderful breakfast or brunch dish. You’ll need: 1 tin of sardines 2 slices of good country bread or sourdough 2 tsp tomato ketchup 2 to 3 shakes Tabasco 2 to 3 shakes Worcestershire sauce 1 good pinch of celery salt Sea salt and freshly ground black pepper A spritz of vodka, optional but good Juice of half a lemon 2 Stonegate Estate Organic eggs 2 tablespoons olive oil A small knob of butter 1 small sprig of rosemary Toast the bread until nice and crunchy, then butter generously. Open the sardines and tip them into a bowl. Add the ketchup, Tabasco, Worcestershire sauce, celery salt, vodka if using, a little salt and pepper and the lemon juice. Mix gently so you keep some texture. Pile the sardines onto the toast. Set a frying pan over a medium heat and add the olive oil and butter. When the butter is bubbling, add the rosemary. Crack in the Stonegate Estate eggs and fry, basting them with the hot butter until the whites are set and the edges are crisp, but the yolks are still a little soft. Lift the Stonegate Estate eggs onto each slice of sardine topped toast and spoon over a little of the rosemary butter from the pan. Serve straight away.

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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