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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…

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

This chocolate and coffee fondant can be served with cream

Gill Meller’s Chocolate and Coffee Fondant

A tuna, egg and parsley salad is full of beans

Gill Meller’s Tuna, Egg and Bean Salad

Buckwheat pancakes topped with ice cream, salted toffee sauce, bananas and peanuts

Gill Meller’s Buckwheat Pancakes

Gill Meller's black pudding scotch eggs have been cut in half and laid on their sides on a wooden board

Gill Meller’s Black Pudding Scotch Eggs

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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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