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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…

Gill Meller’s Strawberry Meringue Roulade

Gill Meller’s Rhubarbisu

Gill Meller’s Poached Chicken with Spring Vegetables and Tarragon Mayonnaise

Gill Meller’s Grilled Parmesan Asparagus Soldiers with Stonegate Estate Organic Dippy Eggs

Gill Meller’s Crispy Squid with Charred Red Pepper Rouille

Gill Meller’s Bloody Mary Sardines on Toast with a Rosemary Fried Egg

Nutty chocolate fudge cookies

Gill Meller’s Nutty Chocolate Fudge Cookies

Salt cod beignets with rosemary, chilli and garlic

Gill Meller’s Salt Cod Beignets

Hazelnut and coffee profiteroles

Gill Meller’s Hazelnut and Coffee Profiteroles

Dippy eggs with smoky bacon and cheddar soldiers sit on a white plate on a wooden tab. The top of the boiled egg has been cut off, exposing the yellow yolk inside.

Gill Meller’s Dippy Eggs with Smoky Bacon Soldiers

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

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A lovely new recipe from @gill.meller and a very g A lovely new recipe from @gill.meller and a very good reason to linger over breakfast a little longer or make it brunch. Apples gently softened in butter, brown sugar and cinnamon, spooned over golden, custardy French toast, with a little cool crème fraîche to finish. One of those simple autumn pleasures that makes emerging from a cosy slumber worthwhile. 
Serves 2 | 20–25 Minutes Ingredients: 
2 Stonegate Estate organic eggs
2 tbsp whole milk
Dash of vanilla extract or paste
Tiny pinch of salt
2 thick slices brioche or white bread
2 apples
Good pinch ground cinnamon
1 tbsp soft brown sugar
1–2 tbsp sunflower oil
2 knobs butter
Crème fraîche, to serve Method: 1. Whisk eggs, milk, vanilla and salt in a shallow bowl. Soak bread for 5 mins, turning occasionally. 2. Quarter, core and slice apples. Fry in one knob of butter for 4–5 mins until softening. Add sugar and cinnamon, cooking for a further 2–3 mins until caramelised. 3. Heat oil and remaining butter in a frying pan. Fry soaked bread for 1½–2 mins on one side, then 1–2 mins on the other until golden. 4. Spoon warm apples over the French toast and finish with crème fraîche. Best enjoyed while everything is still lovely and warm. Autumn breakfast ideas | Seasonal apple recipes | Weekend brunch
For those chilly November evenings when everyone c For those chilly November evenings when everyone comes in from the cold, something warming on the table is always welcome. Gill Meller’s Ginger Soy Pork with Sesame Eggs brings a little heat to Bonfire Night, with crisp, slow-roasted pork, fragrant ginger and chilli, and rich golden yolks to bring everything together. Serves 2–3 | Approximately 3 hours Ingredients: 750g–1kg organic pork belly 2 Stonegate Estate organic eggs 3–4 spring onions, chopped 2 tsp sesame seeds 1 red chilli, sliced ½ tbsp sesame oil Handful of coriander leaves FOR THE SAUCE 2 tsp coriander seeds, crushed 1 tsp chilli flakes Thumb-sized ginger, grated 4 garlic cloves, sliced 4 tbsp tamari soy sauce 1 tbsp cider vinegar 1 tbsp soft brown sugar Rice, to serve (optional) Heat oven to 220°C fan. Mix sauce ingredients. Score pork skin, rub with salt and roast for 25–30 mins until crackled. Reduce oven to 140°C. Add sauce and 250ml water, cover loosely with foil and roast for 2 hours, adding water if needed. Cut pork into chunks, skim excess fat from sauce and stir in coriander. Make space in the pan for eggs, crack them in and scatter over chilli, sesame seeds and spring onions. Cook to your liking. Serve hot, with plenty of rice for those lovely, sticky juices.
November has a way of drawing us back into the kit November has a way of drawing us back into the kitchen. The days grow shorter, the oven stays on a little longer, and the food becomes altogether more comforting. There are plums to bake until soft and syrupy, chard to wilt into butter and garlic, and swede to roast until its edges turn golden. Mushrooms are wonderful tumbled into a pan with eggs and thyme, celery brings its gentle savouriness to slow-cooked suppers, and oranges offer a welcome little brightness as the darker days settle in. A month for taking pleasure in the simple things, and making something lovely from what’s in season. What’s in season | Autumn Recipes | Organic food | Seasonal eating | Winter is coming
Some of the nicest things to cook at this time of Some of the nicest things to cook at this time of year need nothing more than a warm oven and a little patience. @gill.meller’s baked squash with creamed leeks and eggs is a wonderful example. Soft, buttery leeks, thyme and cider, with a Stonegate Estate organic egg tucked beneath each squash lid. A wholesome, comforting dish that’s well worth the wait. Serves 2 | 1 hr 20–35 mins Ingredients: 2 small onion squash (700–800g each) 2 tbsp olive oil 25g butter 2 leeks, thinly sliced 1 garlic clove, sliced 4 thyme sprigs 75ml dry cider 100ml double cream 50g mature Cheddar, grated Handful flat-leaf parsley, chopped 2 Stonegate Estate organic eggs Salt and black pepper Heat oven to 190°C/170°C fan. Trim squash bases to stand upright, slice off tops to make lids and scoop out seeds. Oil, season and roast squash and lids for 45–60 mins until tender. Remove lids earlier if ready. Meanwhile, gently fry garlic in butter for 1 min. Add thyme leaves and leeks, season and cook for 10 mins until soft. Add cider, bubble for 1–2 mins, then add cream and simmer until thickened. Remove from heat and stir in Cheddar and parsley. Fill squash with leeks, make a hollow in each and crack in an egg. Replace lids and bake for 6–12 mins, until whites are set and yolks soft and jammy.

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

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