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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

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Wild garlic carpets the woodland floor in early sp Wild garlic carpets the woodland floor in early spring, and @gill.meller cheddar soufflé is a lovely way to celebrate the best foraging of the season. Rich, nutty cheddar gives depth, while fresh wild garlic brings that unmistakable green brightness that only appears for a few short weeks each year. Light, airy and surprisingly simple to make, it’s a dish that captures the quiet promise of the changing season: - 50g unsalted organic butter, plus extra for greasing - 20g polenta, for dusting - 50g organic plain flour - 1 tsp Dijon mustard - 350ml organic whole milk - 150g mature cheddar, coarsely grated - 4 Stonegate Estate Organic eggs, separated - A generous handful of wild garlic leaves, washed and finely chopped Find the full recipe on our website and cook with the seasons this weekend.
Crisp, golden chicken topped with a buttery fried Crisp, golden chicken topped with a buttery fried egg is a simple pleasure that never fails. @gill.meller crispy chicken with fried eggs takes its cue from the classic schnitzel Holstein, though here the flavours are pared back to let the essentials shine. Crisp chicken, capers, sage and a rich Stonegate Organic egg come together for a supper that feels both comforting and a little special: - 1 organic chicken breast (about 200g) - 4 tablespoons organic plain flour - 2 Stonegate Estate Organic eggs, beaten - 100g fresh white breadcrumbs (fairly course) - Salt and freshly ground black pepper - About 150ml sunflower oil, for frying - 2 fresh Stonegate Estate Organic eggs - 1 tablespoon of small capers - 6-8 sage leaves - 15g organic salted butter Find the full recipe on our website.
Honour those who mother this Sunday by making some Honour those who mother this Sunday by making something indulgent, thoughtful and infused with patience and care. @gill.meller’s hazelnut and coffee profiteroles are small golden choux buns filled with coffee-laced cream and topped with crushed hazelnuts. The coffee brings a gentle bitterness that lifts the sweetness, while the nuts add a soft crunch. Rich yet light, and truly grown up and decadent, they make a beautiful treat for celebrating this weekend: 75g unsalted butter 150ml water 90g plain flour 2 – 3 medium Stonegate Estate Organic eggs, lightly beaten A small pinch of sea salt 200ml double cream 50g caster sugar 180g 70% dark chocolate 1 shot freshly brewed espresso, cooled 25g blanched hazelnuts, crushed Find the full recipe on our website, and make these wonderful profiteroles in time for Mother’s Day tomorrow.
Make the most of spinach and spring onions as they Make the most of spinach and spring onions as they come into season. @gill.meller’s creamy spinach and cheddar eggy bread toastie turns these bright spring greens into something deeply comforting and delicious. Stonegate Organic eggs are whisked and soaked into bread, layered with handfuls of wilted spinach, sharp spring onions and melting cheddar. Crisp at the edges, soft in the middle, and generous enough to share, if you’re feeling kind: 200ml organic whole milk 15g unsalted organic butter, plus a knob extra 15g organic plain flour 2 large slices of bread 150g spinach leaves 150g mature cheddar cheese, grated 4 spring onions 1 tablespoon of Dijon mustard 2 Stonegate Estate Organic eggs 20g of soft salted butter, for spreading Sea salt and freshly ground black pepper Wash and drain spinach, place in a pan with a good pinch of salt. Set over a high heat with lid on top. Cook spinach until wilted. Tip into colander and drain. Once cooled, squeeze out all liquid and set aside. Add butter to a medium saucepan. Add flour when bubbling away. Cook for 2 – 3 minutes, stirring regularly. Pour in 2/3 of the milk, turn up the heat and bring to a simmer. Whisk well then, as it starts to thicken, add the rest of the milk, whisking until thick and bubbling. Add grated cheese, spinach, mustard, spring onions and some sea salt and freshly ground black pepper. Stir well, set aside. Butter the slices of bread on one side. Spoon over the creamy spinach and cheese mixture, put the lid on to make a nice big sandwich. Crack eggs into a large shallow bowl, season and whisk. Sit whole sandwich into the beaten egg and let it stand there for 5 – 10 minutes. Turn the sandwich over and let it soak on the second side for about the same amount of time. Heat a medium pan. Add butter and when it’s bubbling away lay the sandwich down into the pan. Cook on both sides for 4 – 5 minutes each. Lift out of the pan, cut in half and serve at once.

Stonegate Estate © 2025. All rights reserved.
Privacy Policy | Cookies | Terms & Conditions

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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