Almost a decade ago, Oxfordshire’s award-winning mustard maker Bruce Young and his wife Amanda, of Shaken Oak Farm, at Hailey, near Witney, invited me to dinner.

Their aim then was to prove that they could provide a delicious meal using local produce – and they did – but it was not easy. This enterprising couple spent days shopping for the ingredients.

Bruce recalled that particular shopping expedition of the 1990s.

“It was hard work, and searching for local cheese proved really difficult. I just couldn’t find any that was genuinely local, despite searching the stalls of several farmers’ markets. We ended up serving single and double Gloucester,” he said.

Last week Bruce and Amanda issued a similar invitation, promising a real treat this time. Bruce was confident everything on the table (and he did mean everything) would be sourced locally, or in the case of salt, be British.

We turned up at the farmhouse to discover log fires blazing away in the fireplaces and aromatic aromas swirling around the kitchen. Walking into this charming old farmhouse is a foodie’s dream. Even when they are not trying to produce local food, most of the fruits and vegetables the couple cook are grown in their garden. The eggs come from their hens and the shelves groan with colourful bottles of home-made preserves. It goes without saying that they also make their bread and there is always a home-made cake or two stashed in the larder.

On arrival, we were offered a glass of Bacchus white wine from nearby Brightwell vineyard, to begin our meal. This proved the perfect aperitif, as this soft fruity wine captures the aromatic apple flavours of the Bacchus grape. We drank Callaghan’s Furlong 2007 from Hendred Vineyard with the food, which was highly commended in the 2008 English Wine of the Year competition, as well as a dry red from Brightwell, named Oxford Regatta, which tasted similar to some of the light red wines that come out of Northern Italy. Benson apple juice, produced in Sherborne, was on the table for those who were driving.

Having poured us all a drink, Bruce returned from the kitchen to finish off the soup. He would have served a carrot and coriander soup, but failed to find local fresh coriander, so, as he has an abundance of parsley in his garden and loads of fresh parsnips, he changed the classic recipe somewhat.

Actually, it worked well as Bruce added parsnip to the mix and was particularly generous with the parsley. The bread that Amanda baked to go with it was superb, as she had added walnut oil from Swerford Heath Farm in the Cotswolds, rather than imported sunflower oil, to keep it moist.

The flour was Matthew’s Cotswold Crunch, to which she had added a little strong white flour, then baked it in a really hot oven until the crust was about as crusty as it can get.

Next came the main course, slowly roasted belly pork marinated in Old Rosie cider, herbs and garlic (you find the recipe printed on the left).

Bruce explained that people assume you have to pay a great deal of money on a joint, but by buying this cheap cut from Callow Farm, Stonesfield, he was able to cook a joint for six that cost him less than a bottle of wine. That’s something worth considering these days.

The trick to getting this dish right, as I have explained in the recipe is to cook it slowly and give the marinade time to do its work. Nothing should be hurried.

The apple sauce was made from Blenheim orange apples grown on the farm, which Bruce had stored in an old shed during the winter. He assumed that they would have been affected by the cold, and half expected to find them suffering from frost damage when he went to collect them, but they were as firm as ever – there was not a bruise in sight.

The Blenheim Orange apples certainly made a superb and very tangy apple sauce, even though they are considered an eating apple. The roast potatoes were grown at Shaken Oak Farm, too. They were wiljas, which make a great roasting potato when cooked in goose fat. Bruce was rather nostalgic about using them as they were taken from the last sack of his 2008 harvest and he hasn’t planted his early potatoes yet.

The Brussels sprouts were produced by the Styan family, who sell their vegetables at Chipping Norton’s farmers’ market.

Amanda created the pudding – pears poached in perry, for which she used Weston’s Perry (from Much Marcle, in Herefordshire). This company has been producing perry commercially since 1880 and certainly come up with some excellent flavours.

She would have added a vanilla pod and a few other spices if the lunch had not called for British produce only. Instead she used a few crushed juniper berries harvested in the UK and a dash of sloe gin that had been maturing in her larder for several years.

The effect was stunning, particularly as Amanda served this dessert with rich golden Jersey cream, produced by the Upper Norton Dairy, in Church Hanborough. This is undoubtedly the finest cream one can buy and it is certainly local. You will find it on sale at most leading Oxfordshire delicatessens and is well worth seeking out.

The cheese that followed was Kingham Green, made by Crudges from Kingham, which was particularly good. There was also organic Brie from Simon Weaver, at Upper Slaughter, and a mouth-watering soft goat’s cheese from the Windrush Valley Goat Dairy.

A bubbling pot of Fairtrade coffee finished off the meal and a long dog walk through the nearby woods followed.