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Here are some great ideas for cooking with our top quality meats...

Cottage pie with Parsnip and Horseradish Mash


1 tbsp oil

1 large onion chopped

560g/11/2 lb beef mince

400g/14oz can tomatoes

290ml/10fl oz beef stock or water

1 bay leaf

fresh thyme leaves from 1 sprig

2 tbsp tomato purée

salt and freshly ground black pepper

    1. Preheat the oven to 190C/375F/Gas 5.
    2. Heat the oil in a large pan. Add the onion and cook over a medium heat for five minutes until soft.
    3. Add the minced beef and cook for 3 minutes to brown.
    4. Add the tomatoes, pur
    ée, beef stock, bay leaf and thyme.
    5. Cover and simmer for 30 minutes. Season.
    Make the mash: boil the potatoes and parsnips in water until soft. Drain and mash with the butter and milk. Stir in the horseradish and season with salt and pepper.
    7. Spoon the meat into an oven-proof dish. Top with the mash and sprinkle the cheese over.

Bake for 30 minutes until golden brown.

Serves 4


750g/1½lb potatoes, peeled and chopped

225g/8oz parsnips, peeled and chopped

2 tsp creamed horseradish

75g/2½oz butter

55ml/2fl oz milk

Grated cheese to top

Oakcroft Baked Ham


Oakcroft gammon joint




1 tbsp brown sugar


Simmer the gammon and other ingredients in a large saucepan of water for 20 minutes per lb

Meanwhile, prepare the glaze by mixing all the ingredients thoroughly.

After boiling, remove the ham and drain.

Carefully remove the rind with a sharp knife, leaving on the fat. Score the fat in a diamond pattern and baste well with the glaze.

Complete cooking in slow oven (no hotter than 150C) for approx 20 minutes per pound, basting at intervals in own juice.

Delicious served hot with a white parsley sauce, or as cold meat.


1 tbsp Mustard Powder

2 tbsp Honey

1 tbsp Brown Sugar

1 tbsp Boiling Water

Roast  Duck Legs


4 small duck legs OR 2 large duck legs from Oakcroft

1 Cooking apple

1 large onion


Preheat oven to 220c

Place the duck legs on a bed of peeled and chopped apple and onion in an oven proof dish.

Sprinkle with sea salt.

Cook in a hot oven until browned (approx 20 mins).

Reduce heat to 160c and cook until tender then remove the legs to a serving dish and keep hot.

Drain the juices from the cooking dish, allow to settle, then skim off any fat.

Blend the remaining meat juices with the apple and onion, thin if necessary with vegetable stock, cider or boiling water and return to the heat.

Serve with the hot duck legs, creamed potatoes and seasonal vegetables

Serves 2 Cooking time - One to two hours

Oakcroft Pheasant Breast with Roasted Vegetables


4 large pheasant breasts (or 6-8 small ones)


1 ½ fl oz Soy Sauce

1 fl oz Red wine

sprig of rosemary


2 carrots (diced)

1 Red Onion (roughly chopped)

1 sweet potato (diced)

1lb Ripe tomatoes (halved) or  a tin of tomatoes

3 Garlic Cloves - optional!

2/3 tbsps olive oil

4 large potatoes, peeled, boiled, mashed with plenty of pepper, salt, butter or cream to taste 


Marinate the Pheasant Breast for 2 hours before cooking.

Roast all the vegetables together in a large roasting tin with olive oil drizzled over for around half an hour at 220C /Gas 7 / 435F

Fry Oakcroft Pheasant Breasts gently in butter, for around 10 minutes (until cooked through).

Serve over the mash with the roasted vegetables beside.

Serves 4

If you have any recipes you would like to share, please email us we'll put them up!

R.N. Rogers, Oakcroft, Virginstow, Beaworthy, Devon, EX21 5EA
Tel: 01409 211333
Last updated 19 October 2021