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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 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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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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